The impact of food preservation on food waste

Martindale, Wayne; Schiebel, Walter

doi:10.1108/bfj-02-2017-0114

Cited by 40 publications

(23 citation statements)

References 19 publications

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“…Losses occur throughout the entire food chain, occurring for various reasons such as climatic conditions, pests, storage of products, etc. In developed countries losses are more frequent at the beginning of the chain (production, postproduction and transformation) and especially in the postproduction phase (Bagherzadeh et al , 2014; Martindale and Schiebel, 2017).…”

Section: Concepts: Loss Waste Surplus Productsmentioning

confidence: 99%

Digital platforms: mapping the territory of new technologies to fight food waste

Cane

Parra

2020

BFJ

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PurposeThe reduction of food waste is still a pending issue that governments have still not resolved. In response to this problem mobile platforms are emerging that follow food ecology and the responsible consumption of food, and self-management of their access to allow the communication between people and their use of food. In this paper, the authors will analyze the main digital platforms that deal with solving this problem, especially those that fulfill a social commitment through the distribution and reduction of waste.Design/methodology/approachTo provide solutions, the authors will address the importance of new technologies in the fight against waste, using digital platforms to manage food and to eliminate the loss in surplus products. To do this, the authors will first analyze from a theoretical point of view the concepts of “loss”, “waste” and “surplus product”, incorporating data of their impact between Spain and Italy. Next, the authors will analyze the influence of new technologies in the detection and distribution of products destined to become food waste. To carry out this qualitative research, the authors will apply the research strategy of theory building from multiple case studies (particularly 16 different digital platforms against food waste were analyzed), which is a methodological approach that uses cases as the basis to develop theory inductively.FindingsThe authors must make the public aware of the importance of being responsible consumers. To this end, the authors must disclose the problems associated with food waste and surplus product, presenting alternatives and new consumption habits. For this, it is necessary to collaborate and build synergies with organizations of different origins (consumers, producers and activists) involved in sustainable agrifood models. In this sense, digital platforms are essential tools to fight against food waste, preventing certain products from being considered unfit for human consumption. In this study, the authors suggest that, based on the review of the literature and the analysis of apps and blogs, the authors look for solutions to surplus and food waste both from the environment of the entrepreneur and the consumer and all using the new technologies.Research limitations/implicationsThe research has raised different limitations. On the one hand, it is a subject that has not been analyzed from a doctrinal point of view, so it is not easy to find bibliographic references. On the other hand, digital platforms that act on food waste are not cataloged. This has made it difficult to search for elements of analysis to obtain results in the work. Finally, the sample can vary in a short period of time since the digital platforms are in a boom, which means that they constantly change.Practical implicationsThis work allows a theoretical approach to the concepts of “loss”, “wastage” and “surplus product”, incorporating data on its impact in Spain and Italy, comparing it with the rest of Europe while providing figures and data on their impact. On the other hand, it allows us to know how new technologies can help the detection and distribution of products destined to become food waste. Finally, there are examples of platforms that are offering service in different areas, incorporating a novel classification that allows us to know the differences depending on their origin and destination.Originality/valueThe originality of the work can be summarized in the following points: There are no doctrinal works that analyze in a combined way the food waste with the new technologies; The relationship with the 2030 Agenda in which responsible consumption is one of the achievements pursued by the United Nations, and the authors position the study’s research as an evidence of platforms that are currently working in the interest of reducing food waste. Furthermore, the authors provide an early classification of platforms based on their usability and objectives of reducing, reusing and recycling food.

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Section: Concepts: Loss Waste Surplus Productsmentioning

confidence: 99%

Digital platforms: mapping the territory of new technologies to fight food waste

Cane

Parra

2020

BFJ

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“…But continued surveillance and interest in sustainable production will mean that increasingly we can buy produce we know has an improved supply chain. As an example, the data associated with the time a product remains in a supply chain and how it is consumed is critical to improving NPD because this goes to the heart of quality provision 11 . Even if new digital tools to allow scaling are in place, a meta‐NPD approach is required to take account of all the issues affecting product lifecycle and acceptability to consumers.…”

Section: Discussionmentioning

confidence: 99%

New direction for NPD

2019

Food Sci and Tech

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“…Households with more household members experience challenges in managing foodrelated needs and activities resulting in higher waste (Stancu & Lähteenmäki, 2018). The higher the number of children the higher the amount of food waste produced (Martindale & Schiebel, 2017). The small but numerous quantities of food leftovers by members in large households resulted in a considerable huge amount of food wasted in the study area.…”

Section: Figure 7 Household Size and Percentage Of The Total Food Wastedmentioning

confidence: 92%

The Media of Washatiyah Dakwah in Quranic Exegesis Study

Huho¹,

Kosonei²,

Musyimi³

2020

BIRCI

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Food waste occurs when food is ready for consumption but not consumed. Food waste has considerable social, economic and environmental impacts. Even though it has become a global concern, no comprehensive studies on food waste in Kenya is available. This study sought to establish the sociodemographic determinants of households’ food waste in Garissa sub-county, in Garissa County, Kenya. A total of 165 consumers were involved in the study. Bakery products were the most wasted. The per capita food wasted was 6.1 kg/person/year or approximately 5.1 tonnes (equivalent to 39,352,110 Kcal) for Garissa County. At a per capita consumption of 2360 Kcal/ person/day, the food wasted was enough to feed 16,674 people for one day. Males were more wasteful than females. Food waste was higher in households: headed by people aged 25 – 34 years; with higher income; with urban residency and with large sizes. Annually, Kshs 9600 (US$96) per household was lost from the wasted food translating to a loss of Kshs 1.4 billion (US$ 13.6 million) from the 141,353 households in Garissa County. With guidance and good policies, food waste can be managed since the majority of the consumers were concerned about food waste and had intentions to reduce it.

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The impact of food preservation on food waste

Cited by 40 publications

References 19 publications

Digital platforms: mapping the territory of new technologies to fight food waste

Digital platforms: mapping the territory of new technologies to fight food waste

New direction for NPD

The Media of Washatiyah Dakwah in Quranic Exegesis Study

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