Analytical methods for waste minimisation in the convenience food industry

Darlington, Rob; Staikos, Theodoros; Rahimifard, Shahin

doi:10.1016/j.wasman.2008.08.027

Cited by 44 publications

(21 citation statements)

References 6 publications

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“…However, food processors are also affected, especially when they deal directly with big retailers through various forms of contracts and agreements that, in general, impose very strict conditions for deliveries and returning of unsold products [33,34,109]. In fact, FW prevention may be constrained by contracts and agreements between FSC operators, for example, when suppliers must agree to deliver orders in too short time, they tend to overstock to avoid penalties and this may cause FW; similarly, big retailers accept only products with a high proportion of shelf-life remaining (usually over 70%), which is particularly problematic for producers who are unable to sell through alternative channels [33], and when the products are sold under the retailers' brand labels and trademarks.…”

Section: Fw Drivers Addressable Through Management Solutions Coordinamentioning

confidence: 99%

“…In fact, FW prevention may be constrained by contracts and agreements between FSC operators, for example, when suppliers must agree to deliver orders in too short time, they tend to overstock to avoid penalties and this may cause FW; similarly, big retailers accept only products with a high proportion of shelf-life remaining (usually over 70%), which is particularly problematic for producers who are unable to sell through alternative channels [33], and when the products are sold under the retailers' brand labels and trademarks. In the latter case, tolerance for errors in delivering is further reduced since unsold products cannot be redirected, with increased FW impacts [33,34,109].…”

Section: Fw Drivers Addressable Through Management Solutions Coordinamentioning

confidence: 99%

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Food Waste Drivers in Europe, from Identification to Possible Interventions

Canali

Amani

Aramyan³

et al. 2016

Sustainability

174

224

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Abstract:The growing volumes of food globally lost or wasted and implications for food security and sustainability have raised the concern of researchers, governments, international organizations and grass-root movements. Much research and experiences investigating food waste causes and drivers focus on one specific segment of the food supply chain and limit the analysis to the situation of one or few countries, while the few studies of wider geographical scope also target other relevant and diversified objectives (e.g., food waste definition, quantification, environmental and economic impacts, and recommendations for interventions). This study, carried out by a network of European institutions involved in research and initiatives against food waste, focuses on the analysis of a broad area, Europe, through a wide and systematic literature review and consultation with stakeholders in international focus groups. The food supply chain was divided into seven segments and three main contexts were defined for the examination of food waste sources: Technological, Institutional (related to organisational factors, i.e., business management, economy, legislation, and policy), and Social (related to consumers' behaviours and lifestyles). Results suggest a wide and multifaceted problem, interconnected across all stages of the food supply chain, from primary production, to final consumption. Within each context, the identified drivers have been grouped according to the possibilities and the type of interventions for food waste reduction. A final cross-contextual prioritization distinguished food waste sources related to (A) inherent characteristics of food; (B) social and economic factors; (C) individual non-readily changeable behaviours; (D) other priorities targeted by private and public stakeholders; (E) diversified factors, such as mismanagement, inefficient legislation, lack of awareness or information; and sub-optimal use of available technologies, which could be more promptly changed. Such diversification of causes calls for specific monitoring systems, targeted policy measures, and actions of individual stakeholders at each stage of the food supply chain.

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Section: Fw Drivers Addressable Through Management Solutions Coordinamentioning

confidence: 99%

Section: Fw Drivers Addressable Through Management Solutions Coordinamentioning

confidence: 99%

Food Waste Drivers in Europe, from Identification to Possible Interventions

Canali

Amani

Aramyan³

et al. 2016

Sustainability

174

224

View full text Add to dashboard Cite

show abstract

“…Pure economic analyses (considering sales, profit rate, assortment, business organisation) are rarely done, unless one company is studied (e.g., Love, 1995). Recently, a new interest emerged: waste reduction (e.g., Darlington, Staikos, & Rahimifard, 2009), but it is marginal up to now. Both 'Advertisements' and 'Retailing' fell by a couple of points, which may reflect the changing expectations or observations of researchers with regard to the role of marketing in connection to convenience foods.…”

Section: Shifting Scholarly Interestsmentioning

confidence: 99%

Convenience foods. What, why, and when

Scholliers

2015

Appetite

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“…Not only from environmental and social point of views but also from financial point of view; landfilling, incineration and disposal are not preferable. Many empirical studies demonstrate that waste reduction improvements lead to substantial financial savings for the companies (Bates & Phillips, 1999;Hyde et al, 2001;Lundie & Peters, 2004;Darlington, Staikos, & Rahimifard, 2009Levis, et al, 2010.…”

Section: Industrial Uses Composting Landfill Incineration and Disposalmentioning

confidence: 99%

Keeping Food Alive: Surplus Food Management

Sert¹,

Garrone²

2014

EJSD

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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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Analytical methods for waste minimisation in the convenience food industry

Cited by 44 publications

References 6 publications

Food Waste Drivers in Europe, from Identification to Possible Interventions

Food Waste Drivers in Europe, from Identification to Possible Interventions

Convenience foods. What, why, and when

Keeping Food Alive: Surplus Food Management

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