Variability in commercial and institutional food waste generation and implications for sustainable management systems

Armington, William R.; Babbitt, Callie W.; Chen, Roger

doi:10.1016/j.resconrec.2019.104622

Cited by 17 publications

(4 citation statements)

References 24 publications

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“…While the majority of U.S. consumers say that they are knowledgeable about ways to reduce food and bothered by the act of throwing food away ( Neff et al., 2015 ), national estimates show that over 40% of food waste occurs at the household level ( ReFED, 2016 ). One case study estimated that as much as 70% of household food waste may in fact be edible food that could have been consumed ( McDermott et al., 2019 ), although overall generation quantity and composition are likely to vary seasonally ( Armington et al., 2020 ), regionally ( Secondi et al., 2015 ), and in households with varied socio-political characteristics ( Swami et al., 2011 ), income levels ( Filipová et al., 2017 ) and attitudes surrounding food price and convenience ( Aschemann-Witzel et al., 2018 ).…”

Section: Literature Reviewmentioning

confidence: 99%

Behavioral impacts on residential food provisioning, use, and waste during the COVID-19 pandemic

Babbitt

Oehman

2021

Sustainable Production and Consumption

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The COVID-19 pandemic caused unprecedented disruptions to food systems, leading to both food shortages and food waste across the supply chain. These disruptions have, in turn, altered how people consume and then ultimately discard food. To better understand these impacts, their underlying drivers, and their sustainability implications, this study surveyed U.S. consumers about food purchasing, use, and waste behaviors during the pandemic. Survey respondents reported an increase in overall food purchases and a slight decrease in food waste generation due to the pandemic, but the linkages between these outcomes and underlying behaviors were complex. For instance, reduced household food waste was significantly correlated with an increase in behaviors such as meal planning, preserving foods, and using leftovers and shelf-stable items. On the other hand, behaviors aimed at self-sufficiency, including bulk purchasing and stockpiling, were significantly correlated with increased food purchase, which in turn led to increased waste. Results may offer insight for future resource and waste management strategies. For example, over 60% of respondents who started or increased efficient food use behaviors stated an intent to continue these activities after the pandemic. In contrast, less than 10% of respondents reported that they began or increased separating or composting food waste during the pandemic, and many stopped altogether due to suspension of local curbside composting services. Findings suggest that it may be easier to shift food consumption and use behaviors but more challenging to alter food waste separation behaviors, particularly those influenced by external factors, such as infrastructure that may be vulnerable to disruption. Identifying ways to facilitate ongoing behavior change and foster robust food waste management systems can contribute to resilience of food systems now and once the immediate threat of the pandemic has subsided.

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Section: Literature Reviewmentioning

confidence: 99%

Behavioral impacts on residential food provisioning, use, and waste during the COVID-19 pandemic

Babbitt

Oehman

2021

Sustainable Production and Consumption

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“…Depending on the university schedule, attendance in the months prior to and following these seasons varies and FW generation trends for August, December, January, and May modify correspondingly. FW generation is substantially decreased but not eliminated during the June and July month due to the faculty, graduate students, and scheduled summer events (Armington et al 2020 ).…”

Section: Sources Of Food Wastementioning

confidence: 99%

Insights into the management of food waste in developing countries: with special reference to India

Sahoo

Dwivedi

Madheshiya

et al. 2023

Environ Sci Pollut Res

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Up to one third of the food that is purposely grown for human sustenance is wasted and never consumed, with adverse consequences for the environment and socio-economic aspects. In India, managing food waste is a significant environmental concern. Food waste output is increasing in Indian cities and towns as a result of the country’s urban expansion, modernization, and population growth. Poor management of food waste can have negative consequences for the environment and pose a risk to the public’s health issues. This review focuses on the current challenges, management strategies, and future perspectives of food waste management in India. The efficient management of food waste involves a comprehensive study regarding the characterization of food waste and improved waste management methods. In addition, the government policies and rules for managing food waste that is in effect in India are covered in this review.

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“…A nivel mundial, el aumento de los desperdicios alimenticios y residuos sólidos generan repercusiones en el ámbito social, económico y ambiental (Armington et al, 2020;Filimonau et al, 2020a;Filimonau et al, 2020b;Septiano et al, 2020;Galván et al 2020;Correa et al, 2022;Massuga et al, 2022), estimados en pérdidas de 1300 millones de toneladas al año (FAO, 2012). Las cifras en Europa llegaron a 88 millones de toneladas de residuos sólidos para el año 2012, principalmente de origen doméstico (Stenmarck, 2016); En Estados Unidos el desperdicio de alimento fue aproximadamente de 60 millones de toneladas en el año 2010 (Buzby et al, 2014); China generó 66 millones de toneladas de residuos orgánicos en el año 2000 (Delvoie et al, 2005), y en América Latina y el Caribe se desperdicia el 15% del alimento desde su cosecha hasta su distribución (FAO, 2019).…”

Section: Introductionunclassified

Manejo de Residuos Sólidos en Establecimientos Comerciales: el Caso de un Restaurante Urbano en la Región Central de Colombia

Florián¹,

Navarro²,

Torres-Benítez³

2023

RGSA

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Objetivo: Evaluar la gestión de residuos sólidos en un restaurante de la región Central de Colombia, para proponer alternativas técnicas y administrativas que aporten a la reducción de materiales y alimentos desechados, y fomenten una cultura ambiental entre funcionarios y clientes del establecimiento. Métodos: Se realizó un diagnóstico de residuos sólidos, se propuso un manejo integral de los residuos sólidos encontrados, posteriormente se identificaron riesgos y amenazas y se diseñó un plan de seguimiento ambiental con indicadores de efectividad. Resultados y conclusiones: Se caracterizaron las rutas internas de los residuos desde su generación hasta su disposición, con la propuesta de programas ambientales orientados a la adecuación de instalaciones, uso eficiente de los insumos, reducción y aprovechamiento de los residuos; se identificaron 8 escenarios peligrosos para la gestión de los residuos sólidos, y se propusieron acciones de respuesta enfocadas en la planificación, proceso de ejecución, análisis de lo ocurrido y toma de acciones; finalmente, se diseñó un plan de seguimiento y una matriz de indicadores ambientales. En general, el 86% de los residuos generados en el restaurante están compuestos por materiales reutilizables y reciclables (papel, cartón, textiles, wipes, servilletas, vidrio, plástico y orgánicos), que pueden ser reducidos y aprovechados eficientemente. Originalidad/valor: Este trabajo aporta la evidencia del nivel de residuos sólidos que genera un local comercial tipo restaurante, y pone de manifiesto la pertinencia de estrategias de manejo de los residuos, y la promoción de su disminución, aprovechamiento y cultura eco-amigable entre funcionarios y usuarios.

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Variability in commercial and institutional food waste generation and implications for sustainable management systems

Cited by 17 publications

References 24 publications

Behavioral impacts on residential food provisioning, use, and waste during the COVID-19 pandemic

Behavioral impacts on residential food provisioning, use, and waste during the COVID-19 pandemic

Insights into the management of food waste in developing countries: with special reference to India

Manejo de Residuos Sólidos en Establecimientos Comerciales: el Caso de un Restaurante Urbano en la Región Central de Colombia

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