Economic benefits from food recovery at the retail stage: An application to Italian food chains

Giuseppe, Aiello; Enea, Mario; Muriana, Cinzia

doi:10.1016/j.wasman.2014.02.018

Cited by 94 publications

(51 citation statements)

References 34 publications

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“…Therefore, it is important to conduct simulation laboratory tests (variable conditions, e.g., temperature, humidity) to determine the impact of various factors on the safety of finished products. 15. Please indicate the number of breakdowns and accidents that prevented the delivery of goods.…”

Section: Discussionmentioning

confidence: 99%

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: Discussionmentioning

confidence: 99%

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

2019

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“…Group Food Share can and can't take restrain the nourishment bank's capacity to gather everything produced by its contributors. Its unbendable pick-up calendar denies the likelihood for spontaneous accumulations [7][8][9].…”

Section: Existing Systemmentioning

confidence: 99%

A New Approach to Reduce Food Wastage using Ubiquitous Technique

Nh¹,

Cr²,

Prakash³

2015

J Food Process Technol

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The amount of food waste generated in the country continually increasing, the misuse of food along each stage of the food lifecycle has become a serious environmental, social, and financial issue. Huge quantity of food is wasted everyday in hotels and restaurants. The waste at marriage halls, a party hall etc. is also gigantic. In a country, a huge society is deprived of basic amenities and don't get meal for one time, such wastage is intolerable. It is an irony that there are hundreds of NGOs working towards helping the people belonging to under-privileged society and want to at least provide them with bare minimum requirements such as food and shelter. The proposed method says that if we can connect these two, in such a way that these NGOs can get the "food to be wasted" without hassle, and the hotels/restaurants/party-halls find these food seekers without any extra effort then it will serve a greater cause and will be a big service to humanity. Using the cutting edge technologies, we can bridge the gap. Now a day, Smartphone's are available at a highly affordable price and are the best way to keep people and agencies connected.

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“…The difference, in this case, is due to the conduct by companies and individuals, especially by retailers and consumers (Giuseppe et al, 2014).…”

Section: Ajasmentioning

confidence: 99%

Analysis and Models for the Reduction of Food Waste in Organized Large-Scale Retail Distribution in Eastern Sicily

Lanfranchi¹,

Giannetto²,

Pascale³

2014

American Journal of Applied Sciences

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Nowadays, food waste is one of the main global paradoxes and raises profound questions from the social point of view. The causes of food losses and food waste are varied and differ according to the various stages of the food chain. The problem of food waste prompted the European Parliament to proclaim 2014 the "European year against food waste" and to adopt a resolution which should lead to a reduction of 50% of waste by the year 2025. This study proposes the possible corrective actions, to be taken at the level of retail distribution and facing the end customer, to achieve the goal reducing of food waste (Fiore et al., 2008). The research was conducted by a group of scholars of the Department of Economics, Business, Environmental and Quantitative Methods, at the University of Messina, on a sample area of eastern Sicily. In particular thirteen retail outlets were analyzed by collecting and processing data on sales, broken down by sector, for the period 2009 to 2013. The research conducted has shown that the food sector that contributes most to food waste, in the area investigated, is that of fruit and vegetables, the study has provided a detailed analysis of the ten most wasted foods. The work finally comes to processes that involve many different scenarios for reducing waste, encouraging a comparison, of the products most wasted, by providing potential solutions or corrective actions aimed at reducing the phenomenon analyzed.

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Economic benefits from food recovery at the retail stage: An application to Italian food chains

Cited by 94 publications

References 34 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

A New Approach to Reduce Food Wastage using Ubiquitous Technique

Analysis and Models for the Reduction of Food Waste in Organized Large-Scale Retail Distribution in Eastern Sicily

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