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Food waste is a hot topic around the world due to the significant environmental challenge it poses. The study aims to assess the impact of food waste on the food chain at the national level. The data were obtained from quantitative impact studie[...]Article
How a circular economy (CE) can promote social equity remains largely unknown. We analyze how CE narratives affect interpretations of problems and actions on waste in the French food sector, particularly around the Loi Garot. We identify CE narr[...]Article
Nombre de journalistes et collaborateurs réguliers du « Monde diplomatique » ont contribué à l'ouvrage « Le Nouveau Monde. Tableau de la France néolibérale » (Éditions Amsterdam), à paraître le 10 septembre. Dessinant un portrait de la France co[...]Article
Our current food systems not only fail to end malnourishment, but also exhibit substantial ecological impacts. Thus they are an obstacle to achieving numerous Sustainable Development Goals (SDGs). Our authors have a look at the context and expla[...]Article
Food waste is a burning issue, one that is both local and global. Although most consumers hate wasting and do not intend to waste, they still end up wasting food. By focusing on routines that prevent waste rather than on waste behaviours, and by[...]Article
Over half of the total amount of food wasted in Europe concerns household food waste which is mainly due to incorrect food management habits and behaviour. During the Covid-19 outbreak, food management and consumption habits changed dramatically[...]Article
M. Amato ; F. Verneau ; A. Coppola ; F. La Barbera |The ongoing Covid-19 pandemic rapidly and dramatically disrupted household behaviours in almost all areas and, among these, eating behaviours and daily food patterns have also been radically altered. All reported changes have potential effects i[...]Article
T. Ben Hassen ; H. El Bilali ; M.S. Allahyari ; D. Karabasevic ; A. Radosavac ; S. Berjan ; Z. Vasko ; P. Radanov ; I. Obhodas |Bosnia and Herzegovina has responded to the COVID-19 pandemic by implementing quarantine and other social distancing measures. These measures, however, have mental, social, and economic consequences on diet and food behaviors. The Bosnian case i[...]Article
V. Amicarelli ; G. Lagioia ; S. Sampietro ; C. Bux |Food waste represents a multi-sectoral issue and influences the economy, society and environment. Considering that over 50% of food waste is generated from household consumption, the issue has been included among the 17 Sustainable Development G[...]Article
The COVID-19 pandemic has affected how households buy, prepare and consume food, with resultant impacts on food waste generated. These impacts have not yet been properly understood, especially in the context of developing countries. Better under[...]Article
D. Hoehn ; M. Margallo ; J. Laso ; I. Ruiz-Salmon ; A. Fernandez-Rios ; C. Campos ; I. Vázquez-Rowe ; R. Aldaco ; P. Quinteiro |The availability of freshwater is one of the biggest limitations and challenges of food production, as freshwater is an increasingly scarce and overexploited resource in many parts of the world. Therefore, the concept of water footprint (WF) has[...]Article
M. Cooreman-Algoed ; F. Minnens ; L. Boone ; K. Botterman ; S.E. Taelman ; W. Verbeke ; B. Devleesschauwer ; Y. Hung ; J. Dewulf |Food wastage is an environmental concern worldwide, particularly regarding households. This study aims to identify household food wasting segments and to assess the relationship between both consumer and food product determinants and the identif[...]Article
A major challenge of Sustainable Development Goal 12 Responsible Consumption and Production is to reduce food losses along production and supply chains. This is particularly critical for fresh food products, due to their perishable and fragile[...]Article
S. Nikolicic ; M. Kilibarda ; M. Maslaric ; D. Mircetic ; S. Bojic |One of the basic problems of sustainability in modern society is the reduction of waste, particularly when it comes to food. Food waste has negative impacts on different dimensions of sustainability: social (hunger), economic (resource costs), a[...]Article
This paper investigates the impact of Covid-19 pandemic on food waste using an original dataset from 176 agrifood business operators in the European Union (EU). Our objective is to assess whether and why the pandemic crisis affected food waste l[...]Article
T. Tsironi ; A. Koutinas ; I. Mandala ; N.G. Stoforos |Food security, seen from a global perspective, encompasses both the sustainable production of high-quality food and the reduction of food waste. Food production needs to be resource efficient and contribute to economic growth through sustainable[...]Article
Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is[...]Article
The aim of this paper is to present data on the scale of food waste in the meat sector and to emphasize the need to disseminate measures to reduce the number of losses in this sector. The article discusses food loss and waste in the meat sector [...]Article
M. Dyen ; M. Dyen ; L. Sirieix ; S. Costa |This article examines how recommendations for preventing food waste are implemented, based on the practice theories framework and more specifically on Southerton's framework in which practices are performed according to temporal dispositions (Wh[...]Article
Several initiatives have been proposed to address food waste and loss issues and support stakeholders throughout the food chain. However, the literature still lacks a review paper that compiles methods, practices, and solutions to reduce food wa[...]Article
J.U. Gustavo ; L.R. Trento ; M. de Souza ; G.M. Pereira ; A.B. Lopes de Sousa Jabbour ; N.O. Ndubisi ; C.J. Chiappetta Jabbour ; M. Borchardt ; L. Zvirtes |This article seeks to identify and analyze green marketing actions that can reduce food waste (FW) of short shelf life (SSL) products by retailers and to propose effective FW mitigation strategies. The article is based on a multiple case study o[...]Article
About one-third of the food produced globally for human consumption is lost or wasted each year. This represents a loss of natural resources consumed along the food supply chain that can also have negative impacts on food security. While food lo[...]Article
This research addresses psychological determinants of consuming abnormally shaped fruits and vegetables to reduce food waste. In a correlational online survey with 472 citizens of a small European capital, we found that personal norms and enviro[...]Article
S. Piras ; F. Pancotto ; S. Righi ; M. Vittuari ; M. Setti |In developed countries, the largest share of food is wasted at the household level. Household food waste results from a complex interaction between economic factors, well-established routines, and social norms. To explain this interaction, we pr[...]Article
At least 30% of food is wasted during the journey from farm to processor to retailer to consumer in the United States, accounting for an estimated 20% of the environmental impact of the food system. The food waste problem is well characterized, [...]