Surplus Food Redistribution for Social Purposes: The Case of Coop Lombardia

Sert, Sedef; Garrone, Paola; Perego, Alessandro

doi:10.1108/s2045-060520160000005015

Cited by 11 publications

(6 citation statements)

References 17 publications

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“…By donating food surpluses, most of the 51 Refood-Leiria food sources (Figure 3C) have tax benefits, and avoid waste management costs, which represents a considerable benefit when large amounts are donated. Sert et al estimated that the net benefit for a food source, from the surplus food redistribution by retailers, was about three times the value of the recovered food [55]. A cumulative total of 410 beneficiaries from 181 families (Figure 3D) provided with meals, breakfasts, and snacks (Figure 3A) save money, allowing them access to other goods or services.…”

Section: Sdg Global Situation Global and Local Initiativesmentioning

confidence: 99%

The Contribution of Up-Cycled Food Waste to a Balanced Diet of Low-Income Households

2021

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This paper focuses on the contribution of an upcycling food organization to a balanced diet, which rescues and redistributes fresh or freshly cooked food to low-income households. To determine the nutritional balance of food hampers provided by our case study organization, according to the Portuguese food guidelines, we have weighed all items of food hampers in three weighing rounds over a period of four months. The results suggest that upcycled foods can contribute to a more balanced diet in terms of “Potato, Cereal and Cereal Products”, “Vegetables”, “Meat, Fish, Seafood and Eggs” and “Fruits”, both according to the Portuguese Food Wheel and compared to that of the general Portuguese population. The novelty of this study is the evaluation of the contribution to the balanced diet of the population in a vulnerable situation, of perishable foods such as freshly cooked, in traditional restaurants, cafes, bakeries, and hotels, or is naturally fresh (fruit and vegetables food aid services) up-cycled by a food aid organization.

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Section: Sdg Global Situation Global and Local Initiativesmentioning

confidence: 99%

The Contribution of Up-Cycled Food Waste to a Balanced Diet of Low-Income Households

2021

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“…Current approaches to surplus redistribution rely on distributed approaches as they reduce the complexity and costs on the parts of the donors. [9] This approach is the simplest and most unorganized one as it naturally emerged as the actors involved spontaneously come together to accomplish their respective goals. In contrast to this, a centralized approach requires Fig.…”

Section: Problem Analysismentioning

confidence: 99%

SIVEQ: An Integrated System for the Valorization of Surplus Food

Scazzoli

Bartezzaghi

Silvestro

et al. 2019

2019 IEEE SmartWorld, Ubiquitous Intelligence &Amp; Computing, Advanced &Amp; Trusted Computing, Scalable Computing &Amp; Commu

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Food waste is one of the key challenges of the agri-food sector: one third of the global food production is wasted yearly, while paradoxically 815 million people do not have access to sufficient and nutritious food. Food waste represents an economic loss for the agri-food supply chain and the whole society and significantly contributes to the GHG emissions. In Italy up to 5.1 million tons of food is wasted: nearly half of it is generated by agri-food supply chain actors. Retailers contribute to the 14% of the overall food waste produced and the main cause relies on products reaching the expiration date. Over the last years retailers have increasingly taken action in order to recover surplus food, encouraged by positive changes in the regulatory environment and the increasing relevance of Corporate Social Responsibility policies adopted by companies. Food donations have been increasing, but in many cases the surplus food redistribution process to food-aid organizations is still occasional and not formalized, leaving space for efficiency improvement. Surplus food close to expiration date, if not properly and timely handled, inevitably turns into waste. In this paper we introduce SIVEQ: a systematic solution which relies on novel technologies such as IoT and big data analytics to tackle this issue. Our system represents an added value to all actors involved, not only for NPOs who collect and redistribute surplus food.

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“…Surplus production occurs when the company produces more than the quantity demanded, and when the goods are not marketable for certain reasons but are still suitable for consumption (Alexander and Smaje, 2008; Schneider, 2013). Although the main aim of the companies is to prevent surplus, its generation is inevitable in some cases, and once it has been generated it has to be managed (Garrone et al , 2014b; Sert et al , 2016). Depending on the reason for the generation of surplus food, companies can adopt different approaches, such as remanufacturing, repackaging, discounts, promotions, sales on secondary markets, distribution to employees or donation to non-profit organizations (Garrone et al , 2016).…”

Section: Literature Reviewmentioning

confidence: 99%

Corporate food donations: altruism, strategy or cost saving?

Sert

Garrone

Perego

2018

BFJ

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Purpose The purpose of this paper is to enhance the understanding of motives behind corporate giving and at finding out whether and when operational efficiency plays a major role in the case of surplus food donations by food supply chain companies. Design/methodology/approach A multiple case study methodology has been applied considering a sample of 16 food sector companies operating in Italy. Three cases have been analyzed in-depth to highlight the contextual factors that make cost savings possible and donations sizeable and regular. Findings The results show that the willingness of companies to reduce operational costs plays a relevant role in managerial decisions concerning the recovery and donation of unsold food, although to different degrees across the supply chain stages. Originality/value The paper shows that not only strategic and moral motives, but also economic efficiency concern plays an important role in the managerial decision-making process pertaining to surplus food donations.

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Surplus Food Redistribution for Social Purposes: The Case of Coop Lombardia

Cited by 11 publications

References 17 publications

The Contribution of Up-Cycled Food Waste to a Balanced Diet of Low-Income Households

The Contribution of Up-Cycled Food Waste to a Balanced Diet of Low-Income Households

SIVEQ: An Integrated System for the Valorization of Surplus Food

Corporate food donations: altruism, strategy or cost saving?

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