A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study

Bilska, Beata; Piecek, Małgorzata; Kołożyn-Krajewska, Danuta

doi:10.3390/su10093175

Cited by 26 publications

(20 citation statements)

References 29 publications

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“…However, it should be emphasized that amounts that are insignificant for the plant itself may be very important for people, who find themselves in a difficult financial situation. The same solution was presented by Bilska et al [34] and based on data demonstrated that two weeks of acceptable losses of milk and milk product in one supermarket could feed 104 women or 82 men aged 31 to 50.…”

Section: Verification Identified Rp On the Basis Of A Surveymentioning

confidence: 87%

Identifying Factors Associated with Food Losses during Transportation: Potentials for Social Purposes

2019

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The problem of food waste and food loss covers the entire food chain, and its scale varies depending on the part of the chain. The aim of the study was to identify a problem and indicate places where goods redistribution is possible at the food transportation stage. The article provides a detailed breakdown of the causes of losses at the transportation stage. The research material was a large dairy cooperative in Poland. It was found that it was possible to recover 25.08 tons of dairy products. Taking into account the total weight of the cargo carried by all transport units during the analyzed period, this amount is approximately 0.5% of the full load capacity of all transport units in a two-year period. The research conducted shows that losses during the transportation of finished goods are generated, therefore it is possible to recover part of the food during the loading, transportation and unloading stages. The present practice involves an unconditional disposal of all products, which for various reasons are not delivered to the customer at the appropriate time and in proper commercial quality (accidents, collisions). The disposal of ready, often packed, completely safe products is a highly undesirable phenomenon, especially in the context of the poverty experienced by part of society.

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Section: Verification Identified Rp On the Basis Of A Surveymentioning

confidence: 87%

Identifying Factors Associated with Food Losses during Transportation: Potentials for Social Purposes

2019

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“…The estimated caloric value of dairy products wasted during two weeks amounts to approximately 243.8 kcal. The estimated mass of dairy products appropriated for social purposes would feed from 72 to 174 persons per day (depending on the daily reference value) (Bilska et al, 2018).…”

Section: Challenge Of Reducing Waste Foodmentioning

confidence: 99%

“…Food security and reducing the waste problem, according to different rapports, make up for one of the most important problems of the modern world (EFSA, 2016; RASFF, 2017; FAO, 2017). Its purpose is also to create a sustainable food system which safeguards food and nutrition security in a way (economic, social, and environmental) which does not jeopardise the food and nutrition security of future generations (Bilska et al, 2018; The High Level Panel of Experts, 2014). All people involved in the system of interactions in which one can shape a sustainable consumption have to collaborate actively and interactively in order to teach young people in the spirit of responsible consumption (Popescu et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Meeting the Challenges of Food Sector using Supplier Relationship Management

Raźniewska¹

2018

Proceedings of the 8th International Conference on Management, Economics and Humanities

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According to different rapports, one of the most important challenges of nowadays is food security and waste problem. These are also the Sustainable Development Goals till 2030 such as "Zero Hunger", "Responsible Production and Consumption". Strategic and operational interventions can be prioritised across national, regional or industry level in food supply chains. The aim of this article is to present the possibility of using supplier relationship management in securing food and reducing waste. The considerations are based on the following scientific methods: literature analysis, a survey performed using Computer Assisted Telephone Interview among Polish organic distributors. In the article, the role of supplier relationship management in reassuring sustainable business was underlined. As a result, the portfolio of tools and advices for practical use, mostly by purchasing and procurement departments, in food securing and reducing waste was presented. The most important ones are as follows: traceability, measuring performance, evaluations and collaborative actions.

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“…According to Garrone et al [13], nearly 60% of surplus food in distribution results from the expiration date. On the basis of the data from 1000 commercial facilities of the hyper format and supermarkets located in Italy, it has been shown that 55% of food with a short shelf life is transferred to organisations dealing with its redistribution to needy people, 35% goes to rendering companies and 10% is used on animal feeding.As shown by Bilska et al [14], retail, despite the fact that it does not have the largest share in the structure of losses, is an important link in the food chain due to the significant amount of food products that can be obtained from this area and be redistributed through public benefit organisations to those in need. The level of food losses generated by all supermarkets operating in 2013 in Poland on an annual basis was estimated at 488,556 tons with a value of €837 million.…”

mentioning

confidence: 99%

“…As shown by Bilska et al [14], retail, despite the fact that it does not have the largest share in the structure of losses, is an important link in the food chain due to the significant amount of food products that can be obtained from this area and be redistributed through public benefit organisations to those in need. The level of food losses generated by all supermarkets operating in 2013 in Poland on an annual basis was estimated at 488,556 tons with a value of €837 million.…”

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confidence: 99%

Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction

et al. 2020

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Reducing food waste throughout the agri-food chain, as well as sustainable food choices by consumers, can contribute to more efficient resource management. In addition, food insecurity (FI), a socio-economic inability to obtain appropriate quality food in sufficient amounts, still exists. To provide scientific data related to FI, i.e., by reducing food waste, the aim of this pioneering study was to evaluate selected food quality components of food at the end of the date of minimum durability and during the following 6 months of storage. Food safety and sensory attractiveness of the products were taken into consideration. Food safety measurements included microbiological quality, water activity and pH analysis. Sensory attractiveness was evaluated by the quantitative descriptive analysis (QDA) and instrumental analysis. The evaluated foodstuffs were characterised by good sensory quality and safety on the last day of minimum durability. This condition was maintained for up to 3 months of storage. However, after 6 months, significant sensory changes were found, which disqualified the products. The obtained results provide the basis for establishing guidelines that will facilitate the organisation of traders and food banks as well as consumers to make a decision not to throw food but eat or transfer it for social purposes. Sustainability 2020, 12, 3187 2 of 22The prevention of food losses is of high relevance from an economic point of view [3]. Furthermore, this wasting contributes to excess consumption of freshwater and fossil fuels which, along with methane and CO 2 emissions from composting food, impacts global climate change [5].In addition, there is a serious problem in large parts of the world, especially in developing countries, which is defined as food insecurity (FI), which means a socio-economic inability to obtain appropriate quality food in sufficient amounts [6]. This is also a problem in developed regions [7]. According to Jones [8], 3.5% of people in Europe in 2014 were considered severely food insecure (6.3% with moderate FI and 16.0% with mild FI). In North America, 4.9% of people are considered severely food insecure (6.3% with moderate FI and 10.6 % with mild FI). In Australia and New Zealand 3.3% of people are considered severely food insecure (5% with moderate FI and 11.3 % with mild FI) [8].In the EU, 79 million EU citizens live below the poverty line [9]. In the ranking of the Global Food Security Index prepared by the Economist Intelligence Unit commissioned by DuPont, Poland was ranked 27th (113 countries) with a score of 74.1 points (100 points maximum). According to the report, 5% of the Polish population is malnourished (approximately 1.9 million people) (prevalence of undernourishment) and the intensity of food deficiency is 8 kcal/person/day (intensity of food deprivation) [10]. One solution to this problem is the donation and redistribution of unwanted or unsold food to people in need. This process of food reallocation to low-income people is called food rescue nutrition. Food redistrib...

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A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study

Cited by 26 publications

References 29 publications

Identifying Factors Associated with Food Losses during Transportation: Potentials for Social Purposes

Identifying Factors Associated with Food Losses during Transportation: Potentials for Social Purposes

Meeting the Challenges of Food Sector using Supplier Relationship Management

Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction

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