Putting unsold food at good use is clearly a high-priority option according to the Food Waste Hierarchy, but we still know relatively little about the antecedents, strategies, and processes that make it possible within companies. This paper aims at explaining how food manufacturers can prevent the degradation of generated surplus food into waste. Based on an extensive literature review and 4 exploratory case studies, research questions are formulated about (i) available avenues for managing surplus food, and (ii) internal drivers that make these avenues viable and efficient. In order to adapt, refine and corroborate the conceptual framework, the research conducts 10 descriptive case studies of Italian food manufacturers. Results from the cross-case analysis highlight the multiplicity of reuse and redistribution options, and their viability over the product shelf life. The analysis also shows that a structured surplus food control system and partnerships with food aid organizations are necessary to reduce food waste

Purpose The purpose of this paper is to enhance the understanding of motives behind corporate giving and at finding out whether and when operational efficiency plays a major role in the case of surplus food donations by food supply chain companies. Design/methodology/approach A multiple case study methodology has been applied considering a sample of 16 food sector companies operating in Italy. Three cases have been analyzed in-depth to highlight the contextual factors that make cost savings possible and donations sizeable and regular. Findings The results show that the willingness of companies to reduce operational costs plays a relevant role in managerial decisions concerning the recovery and donation of unsold food, although to different degrees across the supply chain stages. Originality/value The paper shows that not only strategic and moral motives, but also economic efficiency concern plays an important role in the managerial decision-making process pertaining to surplus food donations.

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This paper is motivated by the paradoxical reality of food waste in a world of food insecurity, which is an important issue even for developed countries. Today, in Europe, nearly 43.6 million people are estimated to be food insecure, while European countries are reported to generate 179 kg per capita of food waste every year. Previous empirical studies highlight the potential of surplus food management, i.e. managerial processes and practices that strike a balance between social, environmental and economic goals and avoid safe food that is not sold or consumed degrade into waste. A multidisciplinary literature is reviewed in order to present the current state of art with a special attention on food redistribution for social purposes. In particular, I focus on differences between surplus food and food waste and discuss benefits and costs of surplus food redistribution to the disfavored population.

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