Food waste generation and prevention measures in retail sector: a comparative study

Kliaugaitė, Daina; Kruopienė, Jolita

doi:10.5755/j01.erem.73.4.19941

Cited by 14 publications

(26 citation statements)

References 14 publications

(27 reference statements)

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“…After distribution, food is stored in the retail sector, a sector which is responsible for around 5% of FLW in Europe [67]. As reported by the retail chains, expired shelf life is the main reason for the generation of FLW [37,68]. This may be due to delays at the pre-distribution stages, while premature spoilage may occur due to improper packaging and storage temperatures or rough handling [37].…”

Section: Pflw In the Supply Chainmentioning

confidence: 99%

“…At the household level, spoiled food may be seen as a symptom of many different problems and not as a reason for waste per se. Hence, one has to look at the root causes of what leads to a household not eating purchased food in time [68]. Of course, this may be due to unexpected events, however, there is evidence to suggest that inadequate packaging sizes are a key factor in the generation of FLW.…”

Section: Effects Of Packaging Sizementioning

confidence: 99%

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Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues

et al. 2019

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Packaging is often criticized as a symbol of today’s throwaway society, as it is mostly made of plastic, which is in itself quite controversial, and is usually used only once. However, as packaging’s main function is to protect its content and 30% of all food produced worldwide is lost or wasted along the supply chain, optimized packaging may be one of the solutions to reduce this staggering amount. Developing countries struggle with losses in the supply chain before food reaches the consumer. Here, appropriate packaging may help to protect food and prolong its shelf life so that it safely reaches these households. In developed countries, food tends to be wasted rather at the household’s level due to wasteful behavior. There, packaging may be one of the drivers due to inappropriate packaging sizes and packaging that is difficult to empty. When discussing the sustainability of packaging, its protective function is often neglected and only revolves around the type and amount of material used for production. In this review, drivers, issues, and implications of packaging-related food losses and waste (FLW) are discussed, as well as the implication for the implementation in life cycle assessments (LCA).

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Section: Pflw In the Supply Chainmentioning

confidence: 99%

Section: Effects Of Packaging Sizementioning

confidence: 99%

Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues

et al. 2019

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“…As noted by Kliaugaitė and Kruopienė [15], the retail sector is one of the actors of the supply chain where there is still a gap in data and information regarding the state of the problem of food waste, especially in the Central and Eastern European region. Better understanding of food wastage within retail stores is necessary in order to assess the actual scale of the problem and to determine efficient waste prevention measures.…”

Section: Introductionmentioning

confidence: 99%

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

2018

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The objective of this paper is to evaluate the food waste generated in one Polish supermarket in terms of its mass, financial value, and wasted caloric value, and to specify ways in which to manage food that can help contribute to reducing the phenomenon of food waste in commercial facilities. The research material was a list of unsold food items in one supermarket over two weeks. The evaluation shows that in one supermarket, approximately 3.3 tonnes of food was wasted over two weeks, with a total value of €5500. The groups of products with the highest percentage share in the structure of waste were fruits and vegetables, as well as meat, cold meats, and fish. The estimated caloric value of dairy products wasted over 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 a day (depending on the daily reference value). As various types of food products for social purposes may be sourced from the retail sector, it constitutes an important link in the chain “from the field to the table”, from which food should be redistributed to people in need.

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“…Hence, catering services and final consumers are responsible for a significant part of food waste generated in developed countries. Some of the supply chain parts are addressed especially seldom, for example, the retail sector (Cicatiello et al, 2016;Kliaugaitė & Kruopienė, 2017) or food/catering service (Whitehair et al, 2013;Betz et al, 2015). It is estimated that on average 27 kg per capita of food waste is generated in the food service/catering sector in old EU members and about 12 kg per capita in new EU member states (EC, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Central and eastern Europe Countries like Lithuania lack studies on food waste in the hospitality sector and in general. There is a study on the retail sector, comparing different retail chains (Kliaugaitė & Kruopienė, 2017) and unpublished studies regarding food generation in households (KTU, unpublished results). Therefore, this paper could be a starting point for a more detailed analysis of food waste generation in the hospitality sector in Lithuania and could contribute to the data on the topic and policy making as well as to awareness-raising activities.…”

Section: Introductionmentioning

confidence: 99%

Food waste generation: restaurant data and consumer attitudes

Dagiliūtė

Musteikytė²

2019

EREM

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Food waste and related negative impacts are gaining attention in all policy levels. Therefore, there is an increased need for research and analysis in the field, especially in different countries, different sectors. In Lithuania so far there are only couple of studies regarding food waste as such, therefore the aim of this study is to estimate food waste generation in one of food supply chain stages - catering at the restaurant – and to determine restaurant costumers’ attitudes towards food waste and related aspects. Results indicate that there are weekly and daily variations in food waste generation per capita. The biggest share of wasted food was composed of grain/cereals products. Shame was identified as one of the reasons for not taking plate leftovers home. However, restaurant could employ some of the activities like educating its consumers or providing personalized portions. In general, consumer indicated lack of information on food waste problems and related environmental impacts, though at home majority of the respondents throw away still good to consume food rather often. Hence, information provision and greater attention both from the consumers and the service providers could be a significant input in food waste reduction in public catering service sector.

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Food waste generation and prevention measures in retail sector: a comparative study

Cited by 14 publications

References 14 publications

Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues

Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues

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

Food waste generation: restaurant data and consumer attitudes

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