Food wastage in the era of e-commerce: prevention and mitigation panacea

Abstract

PurposeOnline food shopping has emerged as a fast-growing market. However, the retail online food supply chain (ROFSC) is attracting increasing attention due to its social, environmental and financial impacts. This study aims to empirically evaluate food waste prevention and mitigation (FWPM) strategies in a real-world case study within the UK ROFSC.Design/methodology/approachAdvanced methodologies are required to explore and address FWPM problems across ROFSC. Surveys and interviews were conducted with practitioners. Hard and soft data were collected from the case online retailer. Experts from an FWPM non-profit organization checked and validated the data collected.FindingsResults revealed that inter/cross-organization integrated collaboration and visibility in the ROFSC influence FWPM. Findings established that consumers are the main source of food waste, followed by suppliers and online retailers, with 18, 11 and 1%, respectively. Worryingly, only 1% of respondents expressed that there is a strong commitment to a zero-waste strategy, emphasizing the necessity for more effective waste reduction initiatives and awareness.Practical implicationsThe research outcome calls for further efforts by policymakers and practitioners to guide consumers toward efficient food waste management practices.Originality/valueThe study extends previous literature by proposing a holistic framework for reducing food waste from suppliers and consumers. The study captured interesting insights on food waste, including measuring, reasoning and destinations of online food waste.