Food waste in the Finnish food chain

Katajajuuri, Juha‐Matti; Silvennoinen, Kirsi; Hartikainen, Hanna; Heikkilä, Lotta; Reinikainen, Anu

doi:10.1016/j.jclepro.2013.12.057

Cited by 262 publications

(149 citation statements)

References 13 publications

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“…in the home with those that occur when eating out" for future reductions of food waste [21]. In this context, it should be noted that out-of-home settings in different countries, although to a lower extent than private households, have been found to add a relevant share of total food waste [2,22,23], thus are a relevant field of action to reduce negative environmental effects of food consumption [24]. Falasconi et al [20] could show that a significant driver of food waste in schools is the amount of food processed but not served.…”

Section: Introductionmentioning

confidence: 99%

Determinants of Plate Leftovers in One German Catering Company

et al. 2017

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Abstract:Since the majority of food waste in high-income countries occurs at the consumption stage and given the clear trend towards out-of-home food consumption, it is important to understand the factors that lead to food waste in the hospitality sector. The present study uses a behavioral structural equation model to test the drivers of consumers' leftover behavior in an out-of-home setting. Based on the Theory of Planned Behavior, we additionally consider "personal norms" and the situational "taste perception" of food as determinants. Our results in a company canteen demonstrate that personal norms and attitudes greatly determine consumers' intention to prevent leftovers, whereas subjective norms and perceived behavioral control appear less relevant. Stated leftover behavior depends on both behavioral intention and the situational taste perception of food. We show that in order to understand individual food leftover behavior in an out-of-home setting, determinants from behavioral theories should be complemented by situational variables.

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Section: Introductionmentioning

confidence: 99%

Determinants of Plate Leftovers in One German Catering Company

et al. 2017

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“…Previous research has focused on determining food waste and the underlying reasons for it, either from the producer or consumer perspective [3][4][5][6][7][8]. Several tools and concepts have been introduced, which enable managers to analyze the status quo in their institutions and which present measures to combat food waste.…”

Section: Introductionmentioning

confidence: 99%

A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers

et al. 2017

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Abstract:Based on their experiences gained in 15 companies in the catering sector and the bakery industry, the authors present a participatory concept to reduce food waste in the food industry. This five-phase concept, adapted to the PDCA (Plan-Do-Check-Act) cycle applied in the Total Quality Management, involves a participatory approach where employees are integrated into the process of developing and implementing measures to counteract food waste. The authors describe how the participatory approach can be used to raise awareness of the topic of food waste to improve employee commitment and responsibility. As a result, the authors further offer a Manual for Managers wishing to reduce food waste in their respective organizations. This manual includes information on the methodologies applied in each step of the improvement cycle. It also describes why the steps are necessary, and how results can be documented. The participatory concept and the Manual for Managers contribute to reducing food waste and to enhancing resource efficiency in the food industry.

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“…Bread and bakery products belong to food with a relatively high level of wastes at the household level in Europe (Prieffer et al 2013;Katajajuuri et al 2014). In the Czech Republic there was found that this kind of products even rank to the most frequently wasted food (CVVN 2014B).…”

Section: Doi: 1017221/244/2015-agriceconmentioning

confidence: 99%

Sustainable consumption of bakery products; a challenge for Czech consumers and producers

Ratinger¹,

Bošková²,

Tomka³

2016

AGR ECON-CZECH

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Th e objective of this paper is to investigate the level of bakery product wastes in Czech households, economic, social and institutional factors which aff ect bakery products consumption and wastes and which role producers, retailers and consumers themselves play in it. Th e research deploys quantitative assessment of the relationship between prices, income and consumed quantities and qualitative assessment (surveys and focus groups) of opinions and attitudes of consumers, producers and retailers to wastes. To do the analysis we consider the model of social practices. We addressed a sample made by 260 respondents. Th e results suggest the actual wastes of bakery products are relatively low (less than 5%), because of quite large recoverability of bread and roll surpluses in households. Th e critical issue for bread and rolls consumption is quality and "freshness". Th e notion of freshness of bakery products has changed since the mid of the 1990s. Furthermore, the food is not considered to be wasted when it is either used as a feeding or composted. Th e norms on handling with bread in households are likely not as strong as in the past, nevertheless, most of the participants in the focus groups agreed that bread is food which should not be wasted.

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Food waste in the Finnish food chain

Cited by 262 publications

References 13 publications

Determinants of Plate Leftovers in One German Catering Company

Determinants of Plate Leftovers in One German Catering Company

A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers

Sustainable consumption of bakery products; a challenge for Czech consumers and producers

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