Purpose: The primary goal of the ABCD Analysis Framework is to discover the variables that affect customers' intentions to mitigate food waste while dining in restaurants and to assess the underlying determinants and issues that underpin the model's advantages, benefits, challenges, and...

This article constructs a theoretical model of rational food waste and analyzes how an extension of a food product's sell-by date affect a household's decisions of purchase volume and food waste. We then use the elimination of New York City's regulation of sell-by dates for pasteurized milk...

Online retailers throw out food that has not yet expired. This gives rise to the question whether online retailers generate more food waste than offline retailers, who typically throw out food only after it has expired. We focus on the food waste at the retailer which inherently ensues from the...

Food loss and waste (FLW) pose significant threats to global food system sustainability, necessitating urgent attention from public and private organizations. This paper investigates potential strategies for reducing FLW and examines the interplay between state regulatory intervention and...

Background: Food waste is a situation that triggers certain controversy, considering that there is still a significant number of people who do not have access to healthy and nutritious food every day. The management of food leftovers from school lunches depends on the creation of measurement...

Anaerobic fermentation is an effective method for resource utilization of food waste. However, the presence of antibiotics and antibiotic resistance genes (ARGs) in food waste poses potential contamination risks to the products of anaerobic fermentation. Previous studies have reported the...

The research explores different approaches to understanding the generation and prevention of food waste at the household level. The research methodology consists of two phases: a bibliometric analysis and a literature review. In the first phase, an exhaustive search using the keywords selected...

We study the consumer response to the extension of a perishable food item’s shelf life. We develop a theoretical model that describes a utility maximizing consumer planning for an uncertain number of consumption occasions. This model permits prediction of both changes in the purchase and waste...

Reducing food waste in households can be accomplished by changing several types of behavior (e.g., meal planning, food shopping, food storage, food preparation, leftover management) and by leveraging several sources of consumer motivation (financial, environmental, norm adherence). Interventions...

The present paper deals with the issue of food waste in selected European countries, in which we have tried to analyze the socioeconomic rations. The main aim of our research was to analyze food waste quantity and compare the amount of wasted food in European Union countries (except Cyprus due...

This article provides empirical evidence showing that the opportunity cost of time explains the frequency of household food waste. We analyze three waves of a longitudinal panel survey representative of the French population. In the second wave, the respondents were asked whether they had wasted...

Bioconversion of organics in food waste (FW) to volatile fatty acids (VFAs) via anaerobic fermentation is attractive for sustainable development. In practice, the daily output and composition of FW fluctuate greatly, interfering with the fermentation process. Hydraulic retention time (HRT) and...

The effect of coupling biochar addition and hydrothermal pretreatment in anaerobic mono-digestion and co-digestion of hydrothermally pretreated thickened waste activated sludge (PTWAS) with food waste (FW) was investigated in six semi-continuous lab-scale digesters at organic loading rates (OLR...

This investigation evaluated the effectiveness of shrimp shell biochar (SBC) and SBC absorbed with Ni2+ in promoting the activity of microorganisms during anaerobic digestion of food waste. The results showed that the methane yield of the control (without SBC), SBC, SBC with low concentration...

This paper examines a grocery retailer’s management of a premade food product. The retailer’s goal is to maximize a weighted sum of direct profit and customer welfare. Multiple items of the product are produced in batches and displayed for sale. Considering that each item’s quality...

The twelfth point of the UN Sustainable Development Goals aimed at halving per capita both global food waste and food loss by 2030 is measured by food loss and food waste indexes. The ambitious task is being implemented in three ways: regulatory impact, changes in social attitude, and the...

Research on food waste has attracted particular interest in recent years. This development is relevant not only to reach the aim of the Sustainable Development Goals (SDGs) of the United Nations to halve food waste by 2030 but also to tackle associated problems such as the wastage of other...

In recent years, the interest in food loss and waste has been gaining momentum from researchers and policy-makers. Much of the attention on the matter is centered in industrialized countries, creating a knowledge gap within developing countries, among which is the Philippines. This lack of...

This study investigates the effects of food waste (FW) reduction goal setting on waste generation. Using a unique dataset on the status of policy response with goals for household food waste reduction across Japanese municipalities, we estimate the causal effect of setting FW reduction goals in...

Produce that does not meet sellers' esthetic standards may be redirected to alternative uses or wasted, but consumer trends indicate potential marketability of blemished produce. We conduct a nonhypothetical experimental auction to elicit consumer willingness-to-pay (WTP) for produce of varying...

Zirkuläre Wirtschaftsweisen und Ressourcenschonung stellen zentrale umweltpolitische Handlungsfelder dar. Für eine Weiterentwicklung der immer noch überwiegend linearen Wirtschaftsweise hin zu einer zirkulären Wirtschaftsweise sind nicht nur schrittweise weitere Verbesserungen in Bezug auf...

Food waste is a social, environmental, and economic challenge today. The European Union's Green Deal demands tackling this problem. Our research question is: "What are the solutions regarding food waste prevention across the companies' supply chain?" The mixed research method consisted of...

Nutrition concerns and food waste are a priority for the European Union, and the implementation of Green Pact policies is of major interest to all those involved in the food chain sector. The main purpose of this paper is to conduct an in-depth analysis of scientific production using...

Research to identify initiatives to reduce food waste (FW) in Romania is quite limited, and existing studies at the European and international level have highlighted the need to promote models of good practice that can be multiplied on a large scale. In this context, the aim of the paper is to...

Purpose: In this study, we examine the food loss food waste (FLFW) risks in agricultural supply chain through combination the risk analysis approach and lean principles.Methodology: The methodology of this study includes the actor analysis, risk analysis approach, and lean principles. The actor...

This study investigates the effects of food waste (FW) reduction goal setting on waste generation. Using a unique dataset on the status of policy response with goals for household food waste reduction across Japanese municipalities, we estimate the causal effect of setting FW reduction goals in...

I use a structural econometric model together with sales, perishability, and marginal cost data from a grocery chain’s artisan bread category to compare two approaches for reducing grocery-store waste: dynamic pricing and organic-waste landfill bans. I estimate that switching to dynamic...

The United States has vast offshore wind resources—nearly double the total electricity consumption of the country—ideally located in close proximity to the largest population centers. This abundance has remained stubbornly untapped for over a decade, without a single commercial scale wind...

Lean thinking is a set of concepts, strategies, principles, values and tools used to create and deliver the most value from the customer perspective while consuming the fewest resources and fully utilizing the knowledge and skills of people performing the work. If you visit Toyota assembly...

The biostimulant effect of three conductive materials was investigated: granular activated carbon (GAC) and biochar (BC) (10, 5 and 1 g/L) and magnetite (Fe3O4) (1, 0.5, 0.1 g / L) on anaerobic digestion (AD) of food waste (FW). GAG, BC and Fe3O4 have physicochemical properties that favor the AD...