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...

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...

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...

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...

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...

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...

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...

Ziel dieses Berichts ist die Darstellung der - im Rahmen des Dialogforums Groß- und Einzelhandel, unter Mitwirkung der teilnehmenden Handelsunternehmen - erhobenen Daten zu Lebensmittelverlusten im Handelssektor in Deutschland für das Jahr 2019. Darüber hinaus sollen die Erkenntnisse der...

Reuse is still seen as a "niche phenomenon" and consumers seem to waste economic opportunities linked to buying and selling second-hand products. For this reason, this paper focuses on incentives and barriers to sell and buy second-hand products, as indicated in the literature, and applies a...

Background: There is a lack of studies on the waste of fruits and vegetables covering both distributors and the retail sector. Our study advances from previous ones by proposing the analysis of local retailers of different sizes and wholesalers. Our objective was to analyze the logistical...

This paper examines blockchain technology and food waste management in the hospitality industry. Food waste prevention is an important issue for hotels, as food consumption is difficult to estimate, often leading to huge amounts of waste. Food waste occurs at each stage of the food supply chain...

Plastic waste is perceived as one of the major environmental problems of our times. Nevertheless, rates of consumption of plastic packaging are constantly increasing. Based on focus group discussions with German consumers this study identified personal and structural barriers that hinder a...

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...

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...

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...

Canada’s food system has evolved under pressure to constantly produce more and do so more efficiently. However, the drive for increased productivity has also led to rising levels of food loss and waste. In Canada, over half of our annual food supply is discarded. Wasted resources, economic...

The United Arab Emirates is a country that has gone through a remarkable transformation over the last 50 years, from an economically poor and under-developed country to one of the wealthiest countries in the Middle East. United Arab Emirates residents enjoy a high quality of life, with access to...

Field-experimental studies have shown that people litter more in more littered environments. Inspired by these findings, many cities around the world have adopted policies to quickly remove litter. While such policies may prevent people from following the bad example of litterers, they may also...

Food waste (FW) is always considered as one of the main challenges for the planet Earth in terms of ethical and social impacts as well as economic and environmental ones. In September 2015, the UN launched the Agenda for 2030 for sustainable development, establishing the 50% reduction in FW at...

The purpose of the research is to investigate consumers' perception concerning food wastage and their awareness of economic, social and environmental costs concerning the issue. The research focused on the concept of food waste in context of consumers' attitude regarding this problem....

About one third of global edible food is lost or wasted along the supply chain, causing the wastage of embedded natural and economic resources. Life cycle methodologies can be applied to identify sustainable and viable prevention and valorization routes needed to prevent such inefficiencies....

Unsachgemäß entsorgte Zigarettenkippen stellen aufgrund der in ihnen enthaltenen Giftstoffe ein relevantes, ökologisches Problem dar. Diese Forschungsarbeit untersucht den Einsatz von Nudging zur Bekämpfung der Problematik. In einer quantiativen Online-Befragung wurden zunächst die Gründe...

World Bank Group President David Malpass spoke about the pandemic that is having severe economic and health impacts around the world, and how the food sector is critical. He mentioned that the Coronavirus (COVID-19) has exposed long-standing problems in the global food system. He highlighted on...