Opening the black box of food waste reduction |
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| Institution: | Politecnico di Milano, Department of Management, Economics and Industrial Engineering, Piazza Leonardo da Vinci, 32 20100 Milano, Italy;Natural Resources Institute Finland (Luke), Latokartanonkaari 9, FI-00790 Helsinki, Finland;MTT Agrifood Research Finland, Responsible Food Chain – Better Consumer Well-being, 00790 Helsinki, Finland;Institute of Waste Management, Department of Water, Atmosphere and Environment, University of Natural Resources and Life Sciences, Muthgasse 107, Vienna, A-1190 Wien, Austria;School of Psychology, University of Sussex, Falmer, BN1 9QH, UK;French Agricultural Research Centre for International Development, UMR Moisa, 73 Rue J.F. Breton, 34398 Montpellier Cedex 5, France;University of Teramo, Faculty of Political Science, Teramo, Italy |
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| Abstract: | Surplus food management plays a key role in food waste reduction. This paper addresses the multifaceted concept of food supply chain sustainability by presenting a model of surplus food generation and management (called ASRW, Availability-Surplus-Recoverability-Waste), which encompasses the integrated food supply chain (i.e. business, environmental and social players). The model was developed using a bottom-up approach, by conducting 30 exploratory case studies and iterating theory development and data analysis. Three confirmatory case studies, from different food supply chain stages, are also presented to demonstrate how the model can be used to identify food waste reduction strategies. |
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| Keywords: | Surplus food Food waste Sustainable development Food supply chain |
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