Dissertations / Theses on the topic 'Domestic Food Waste Prevention'

This work identifies a ‘prevention paradox’, which arises from a failure to account for the systemic nature of food waste. Subsequently, an empirical exploration in the Australian horticulture industry accounts for the interconnected processes that underpin surplus and waste creation along the whole supply chain. Theoretically, this work advances food waste research by positioning food waste as a symptom of food system ‘lock-in’ into a deeply ingrained cultural, regulatory, material and economic reliance on unsustainable overproduction and food surplus. Accordingly, interventions targeting the systemic prevention of food waste emerge as pathways to transform food system characteristics toward greater sustainability.

Anaerobic digestion (AD) is an attractive waste treatment process in which both pollution control and energy recovery can be achieved. Source-segregated domestic food waste (FW) has a high organic content on a dry weight basis and is rich in lipids and proteins, indicating the potential for a good biogas yield with high methane content. Process instability, however, has often been reported in food waste digesters, which was mainly manifested by the accumulation of volatile fatty acids (VFA) and reduction of specific methane production. Trace element (TE) supplementation has been proved to be an effective way to rectify this problem and has been applied to industrial AD plants. This practice, however, was usually characterised by a trial-and-error approach due to the lack of a clear understanding of the impact of TEs on AD under different process conditions. The aim of this study was therefore to optimise TE dosing strategies for FW digestion at different loading rates, with particular attention to the role of cobalt (Co) and selenium (Se). The limiting concentrations of Co and Se were studied in long-term continuously stirred tank reactor (CSTR)-type digester experiments at organic loading rates (OLR) from 1.8 to 5 kg volatile solids (VS) m-3 d-1. In a digester operated at OLR 1.8 kg VS m-3 d-1 without TE addition, dosing of Co at a strength of 1 mg Co kg-1 fresh matter was effective to stimulate the complete degradation of accumulated VFA. Around 2500 mg L-1 VFA built up, however, after OLR increased to 2.5 kg VS m-3 d-1; then dropped slightly by addition of Se at a strength of 0.05 mg Se kg-1 fresh matter. After stepwise increases in Se concentration to 0.2 mg kg-1, VFA reduced to less than 1000 mg L-1. In another 2 digesters, at OLR 3 and 4 kg VS m-3 d-1 respectively, TE washing-out was introduced for determination of the limiting Co concentration. All TE supplementation was ceased in these 2 digesters for around 300 days with the exception of continuous addition of 0.2 mg kg-1 of Se. VFA accumulation up to 30000 mg L-1 occurred in one digester immediately after the OLR increased from 4 to 5 kg VS m-3 d-1 and later up to 22500 mg L-1 in the other digester when OLR increased from 3 to 4 kg VS m-3 d-1. By gradually increasing Co concentration in both digesters to 0.3~0.5 mg kg-1, VFA started to be consumed. At the end of test, the recovered digester with OLR 5 kg VS m-3 d-1 was running stably with 0.2 mg kg-1 Se and 0.3~0.5 mg kg-1 Co addition, with a pH of 7.8, IA/PA ratio 0.4, specific methane production (SMP) 0.47 standard temperature and pressure (STP) m3 CH4 kg-1 VS d-1, volumetric methane production (VMP) 2.37 STP m3 CH4 m-3 d-1, and VFA concentration less than 500 mg L-1. To further understand the effect of trace elements on VFA production, short-term trials were carried out to assess their function in VFA production. The results indicated that with accumulated VFA, supplementation of trace elements stimulated VFA production to a greater extent than VFA consumption. Effect of organic loading rate on TE dosing strategy and digester performance was studied in 5 digesters, all of which had stable operation but different trace element addition histories. One pair digesters was run as control at OLR 5 kg VS m-3 d-1 over the course of the experiment, another pair operated with a gradual loading increase to 6, 7, 8 and 9 kg VS m-3 d-1. A SMP of 0.46±0.02 STP m3 CH4 kg-1 VS d-1 at OLR 8 kg VS m-3 d-1 was achieved. Volatile solids destruction (VSD) rates were similar between OLR 5 and 8 kg VS m-3 d-1, at approximately 0.74~0.75, but reduced to 0.71~0.72 at OLR 9 kg VS m-3 d-1. Residual methane production (RBP) test results showed that biogas production of digestate from OLR 5 and 7 kg VS m-3 d-1 were similar, whereas digestate from OLR 9 kg VS m-3 d-1 generated more biogas than OLR 5 kg VS m-3 d-1, indicating lower conversion efficiency was achieved at OLR 9 kg VS m-3 d-1. Nitrogen mass balance equations were developed to distinguish nitrogen distribution in digesters. These showed that microbial biomass density increased along with OLR increase, which in turn requires an increase in TE addition. The specific rate of biomass increase at OLR 9 kg VS m-3 d-1, however, was lower than at 8 kg VS m-3 d-1, reflecting the decrease in specific methane production and VSD rate. The results indicate that FW digester was able to operate at OLR 8 kg VS m-3 d-1, without loss of performance when compared with OLR 5 kg VS m-3 d-1. Loading 9 kg VS m-3 d-1 was regarded as overloaded due to the lower hydrolysis and acidification efficiency. The fifth digester, in which the same TE dosing was applied, was operated with random loading: a daily load between 2.5~7.5 kg VS m-3 d-1 was randomly introduced while weekly average OLR was maintained at 5 kg VS m-3 d-1. Stable performance was observed in this digester with 2.27 STP m3 CH4 m-3 d-1 of 30-day rolling average VMP and 76% of VSD rate, and VFA concentrations less than 500 mg L-1. Further research on essential TE supplementation for stable FW digestion at high loading was carried out. All TE additions were ceased except 0.3 mg kg-1 of Co and 0.2 mg kg-1 of Se, in two pairs of digesters at loading 5 and 8 kg VS m-3 d-1, respectively. VFA accumulation occurred in digesters at the higher loading, which finally failed. VFA fluctuated around 4000 mg L-1 in digesters at OLR 5 kg VS m-3 d-1, until the rest of trace elements in a full 11 trace elements recipe were reintroduced, when VFA degraded quickly to below 1000 mg L-1. The research provided new insight on optimising essential TE supplementation to FW digestion, especially at moderate and high loading rates, to ensure stable and high productive biogas production.

This thesis is a trans-disciplinary study of domestic food waste in Australia. Firstly, it examines why consumers are prone to waste food. Secondly, it explores several situated design interventions to reduce domestic food waste by informing consumer food supply and location awareness, and improving the level of food literacy among consumers. The thesis outcomes have implications for academic and industry domains within the fields of Human-Computer Interaction, urban informatics, environmental sustainability, food security and public health.

Food security is one of the greatest challenges the world faces today. Providing nutritious, safe and affordable food for all in a sustainable way will become even more challenging under the burden of increasing world population and global environmental change. Whist 795 million people are undernourished; one third of the food produced globally for human consumption is lost or wasted. The food waste – hunger paradox is an illustration firstly of the failing global food system, and secondly of the importance of food waste in the sustainability and food debates. Food waste represents substantial economic losses, has devastating environmental impacts, and moral and ethical implications in the face of food poverty. Due to its detrimental economic, environmental and social impacts, food waste has received increasing attention in research and policy, viewed predominately from an engineering and technological perspective. In response, this research firstly critically reviewed contemporary conceptual frameworks and reframed food waste to produce the Food Waste Hierarchy. Secondly, it critiqued the current methodological approaches and developed a new framework to investigate the scale, origin, patterns and causes of food waste generation in the hospitality and food service sector in Malaysia. Finally, the research identified the most promising food waste prevention measures for the sector. These objectives were achieved by developing and applying a mixed methods interdisciplinary approach that linked the biophysical and economic flows of food provisioning and waste generation, with the social practices associated with food preparation and consumption. The food waste prevention insights that emerged from this research call for change in both the socio-technical systems and social practices related to food production and consumption; a message relevant to the food and broader sustainability research.

Food waste has been a worldwide concern for several decades but this problem is relatively new in the Malaysian context due to the increasing amount of food waste in recent years. Thus, the goal of the study is to provide the basic information of knowledge and involvement level, and their interaction in food waste prevention among households in Malaysia. This study seek to further mass communication research in the area of food waste. The Hallahan’s Issues Processes Model was used within this study in order to determine the relationship between knowledge, involvement, and food waste prevention behavior. The convenience sampling method was adopted and the surveys were conducted using the online survey tool, Qualtric. The data were analyzed using SPSS 22.00 software. The results supported the hypotheses that the level of knowledge has a positive impact on food waste behavior only if the household’s involvement is high and vice versa. According to this model, Malaysian households fall under the category of an active audience, because they recognize the negative consequences and their acceptance that food waste prevention is personally relevant in their daily life. The findings of this study contribute further recommendations for government campaign that could focus on enhancing household planning skills and routines when it comes to the food preparation. Furthermore, the need for educational campaign against food waste should focus on selected information such as demographic background and presented in mass media to stimulate model behavior in the households.

The aim of this thesis is to explore design directions to minimize a food wastage problem in western domestic kitchens. Central to the thesis is an understanding of people&rsquo
s behavior towards the food waste phenomenon. Three interconnected studies and one design project are included. In Study I, 18 participants were interviewed to explore their perceptions and attitudes towards food waste, revealing the most wasted food types and reasons for food wastage. The findings of Study I are clustered under four phases of food handling: acquisition, preparation, consumption and storage. Study II comprised a generative session with three users and two designers, devised to explore latent and tacit knowledge regarding food wastage. Study II resulted in user-generated ideas for minimizing food waste, which were analyzed so as to reveal possible design directions. From these results, a set of criteria for a &lsquo
perfect&rsquo
kitchen appliance, which could minimize food waste, was drawn-up. The design project took the research findings of Study I and II and devised a collection of design concepts as possible ways to help reduce domestic food waste. Two concepts &ndash
Philips Dispense and Canvas - are taken further because they relate to the most wasted food types: &lsquo
bread&rsquo
and &lsquo
vegetables and fruits&rsquo
. In Study III, Philips Dispense and Canvas were evaluated with a questionnaire. According to the results, in households containing busy couples without children, Philips Dispense is valued highest (it takes the food waste responsibility away from users) whereas Philips Canvas was valued lower (it gives feedback on current stocks and persuades homeowners not to waste food).

Anaerobic digestion of source segregated domestic food waste (SS-DFW) offers a sustainable management route for reclaiming potential energy in the form of a fuel gas, and nutrients which can be recycled back to land. However, the biochemical characteristics of SS-DFW can lead to free ammonia nitrogen (FAN) concentrations that are inhibitory to the digestion process causing unstable operation and in some cases complete process failure, particularly in thermophilic systems. With the purpose of reducing the total ammoniacal nitrogen (TAN) in the digester, side-stream and in situ biogas stripping technologies were tested. Mesophilic and thermophilic temperatures were evaluated under moderate and complete biogas mixing rates (0.4 l min-1 – 2.6 l min-1) in a batch system. Laboratory investigations showed that TAN reductions in an in situ bubbling reactor with moderate and complete gas mixing rates were non-existent at mesophilic temperatures and minimal at thermophilic temperatures. For this reason, it is unlikely that in situ biogas stripping would be adequate to prevent TAN concentrations greater than 2500 mg N l-1 in a food waste digester and thus will not mitigate ammonia inhibition in a thermophilic system. Semi-continuous trials carried out on SS-DFW in laboratory-scale digesters, fed daily at an organic loading rate (OLR) of 2 kg VS m-3 day-1 and coupled to stripping columns at low bleed rates (2 – 3.5 % digester volume per day treated in the stripping process) were effective in reducing ammonia concentrations to below thermophilic toxic levels (TAN concentration of 2500 – 3500 mg N l-1). The experiments also confirmed that removal of a proportion of the digester contents and their exposure to thermophilic conditions with pH adjustment to 10 had no adverse effects on performance in terms of biogas production (0.83 ± 0.03 l g-1 VS without stripping, 0.84 ± 0.05 l g-1 VS with stripping) or VS destruction (81.8 % without stripping, 88.5 % with stripping). The process required high pH and temperature (≥70 ⁰C) to achieve a TAN concentration below the toxic threshold for thermophilic digestion, and it is unlikely that stripping at 55 ⁰C and pH 10 would achieve the target reduction. The research showed the way forward for the application of side-stream stripping to prevent the build-up of ammonia under thermophilic conditions, if the digester is started up with a non-inhibitory FAN concentration in the inoculum.

Food waste is a serious problem in today’s society. Functional food waste is going to waste treatment while people are suffering from food insecurity. Food redistribution in form of a central food bank which collects food waste at food companies and delivers it to social organizations is a measure to deal with this issue. Stockholm City Mission plans to start up a central food bank in Stockholm and it is this implementation that is of focus in this report. The purpose of this study is to compare two scenarios, with and without a food bank, and evaluate this food bank regarding the possibilities for reduced climate impacts and the economic outcomes of the involving actors (food companies, the central food bank and social organizations). The methods used are literature studies, interviews and a material flow analysis to be able to follow the flows of food through the redistribution system. The results found are that costs can be saved for the actors involved and whether the food bank will go with profit depends on the revenues that can be collected from the involved actors and external investors. Climate impacts are reduced as a result of the implementation, mainly in terms of that functional food waste avoids waste treatment and can be of use.

In Sweden, the retail sector is responsible for 8% of the total supply chain waste. Although the number is relatively small, the retail sector is of key importance for food waste minimization since retail stores collect large amounts of food and connect with consumers and producers in a limited, clearly defined number of places. Therefore, initiatives or policies implemented in retail may have major implications. The Royal Swedish Academy of Engineering Sciences (IVA) concludes that prevention of food waste and redistribution to humans are the only actions that contribute to Target 12.3, aiming to halve food waste per capita from both retail and consumer levels as well as reduce food losses in the production and supply sectors by 2030. Also, research concludes that the median benefit-cost ratio for reducing waste in the supply chain is 14:1, and that unawareness of this business case is a reason for insufficient implementation of food waste reduction. In the latest years, authorities and researchers have increased focus and emphasized importance of industry collaboration to reduce supply chain food waste; however, there are more scarce findings in literature on incentives for food waste reduction from a retailer perspective. Therefore, the purpose of the study was to understand barriers and incentives for prevention of food waste and price reduction, conversion and donation of surplus food from a retailer perspective, and thereby identify opportunities to increase incentives. A multiple case study of nine retailers from the three major Swedish retail corporations was chosen as methodology, and semi-structured interviews were conducted with managers working in each store. The results show internal and external barriers for reduction, the major ones being the business objective to always ensure consumer satisfaction and variability in demand (prevention); inefficient label creation due to health and safety regulations (conversion) and lack of available partnerships (donation). In terms of initiative prioritization, financial benefits are found to be the major driving force for waste reduction, why food waste prevention is the most favourable option and reduction initiatives prioritize expensive products. Also, the incentive for food waste reduction depends strongly on business case awareness and integration efficiency, where the study identifies opportunities to increase incentives when: i) retailers are aware of the business case of reducing food waste, but discouraged by certain constraints; ii) retailers are unaware of the business case; and iii) there is no existing business case
8% av Sveriges totala matavfall uppkommer i livsmedelsbutiker. Trots denna relativt låga siffra är butikerna avgörande för minimering av matavfall: de samlar stora mängder mat på ett begränsat antal platser och implementerade initiativ och policy får därmed stor verkan. Kungl. vetenskapsakademin (IVA) har konstaterat att förebyggande av matavfall och omfördelning av överskott till människor är de enda initiativ som signifikant bidrar till att nå Förenta Nationernas hållbarhetsmål 12.3, att halvera matsvinnet per person i butik- och konsumentled, och minska matsvinnet längs hela livsmedelskedjan. Studier visar att det finns ett tydligt business case för reducering av matsvinn, att initiativ i genomsnitt genererar 14 gånger så stor finansiell vinning som kostnad för aktörer i livsmedelskedjan, men att många aktörer saknar vetskap om detta. Myndigheter och forskare har de senaste åren i en allt större utsträckning ägnat fokus åt, och betonat vikten av, samarbete i livsmedelskedjan för att reducera matavfallet. Mindre fokus har ägnat åts livsmedelsbutikernas incitament att genomföra de initiativ som anses nödvändiga för att matavfallet i Sverige ska reduceras. Syftet med studien var därför att, från ett butiksperspektiv, förstå rådande hinder och incitament för förebyggande matavfall samt prisreduktion, förädling och donering av överskottsmat, och därigenom identifiera möjligheter att öka dessa incitament. Studien genomfördes i form av en fallstudie av nio livsmedelsbutiker från de tre största livsmedelskedjorna i Sverige, där semistrukturerade intervjuer hölls med ansvariga från varje butik. Resultaten visar interna och externa barriärer för reduktion av matavfall, av vilka de signifikanta är att ständigt tillfredsställande av konsumenters önskemål och variation i efterfrågan (förebyggande av matavfall), ineffektivitet i tillverkning av innehållsförteckningar (förädling), samt avsaknad av fungerande partnerskap (donering). Finansiell vinning är den största drivkraften för reduktion av matavfall, varför matavfall helst förebyggs och dyra produkter prioriteras. Det råder en generell osäkerhet kring den optimala strategin för att reducera matavfall, samt bristande tid att ägna initiativ. Incitament för reduktion av matavfall beror därför i stor utsträckning på vetskap om ett initiativs business case, samt hur effektivt det kan integreras i butikens verksamhet. Möjlighet att öka incitament finns därmed där: i) livsmedelsbutiker har vetskap om ett business case, men förhinder att agera; ii) livsmedelsbutiker saknar vetskap om ett business case); och iii) det saknas ett business case.

Food waste is a complex issue with environmental, social, and economic consequences. Approximately one third of the food produced for human consumption is annually wasted and the need to prevent food waste is discussed in the public debate, policy outcomes, and sustainable development goals. Food waste prevention is complex and need to be practiced all along the food supply chain. In Sweden, municipalities are self-governing entities that have been assigned the formal responsibility to prevent food waste among households and municipal functions. However, the distributed responsibility and complexity around food waste prevention entail various barriers to successfully implement food waste prevention strategies. The purpose of this study is thus to investigate how institutions influence municipal food waste prevention. The study is inspired by an ethnographic approach and is founded on an empirical material consisting of 137 waste plans and 10 interviews with municipal and public authority representatives. An institutional perspective is applied to understand how institutions influence municipal food waste prevention. The results from the analysis conclude that a) food waste prevention strategies in Sweden construct the consumer as the main cause of food waste generation; b) the institutionalized freedom of choice is perceived as a barrier to implement stronger food waste prevention strategies such as regulation or legislation; and c) institutions offer an important component to understand the construction of the problem around food waste prevention.
Matsvinn är ett komplext problem som påverkar miljö, samhälle och ekonomi. Av den mat som årligen produceras för mänsklig konsumtion slängs ungefär en tredjedel, och behovet av förebyggande åtgärder mot matsvinn blir alltmer uppmärksammat genom samhällsdebatten, policy, och hållbarhetsmål. Förebyggande av matsvinn är komplext och åtgärder för att minska matsvinn är nödvändiga längs hela livsmedelkedjan. Sveriges kommuner är självstyrande och har blivit delegerade det formella ansvaret att förhindra matsvinn i hushåll och kommunala funktioner. Att implementera strategier för att förebygga matsvinn är dock ett komplext arbete med delat ansvar som möter många barriärer. Syftet med denna studie är därför att undersöka hur institutioner påverkar kommunalt matsvinnsförebyggande. Studien är inspirerad av en etnografisk ansats och baseras på ett empiriskt material bestående av 137 avfallsplaner och 10 intervjuer med kommunala och statliga representanter. Ett institutionellt perspektiv är anammat för att förstå hur institutioner influerar kommunalt avfallsförebyggande. De tre viktigaste slutsatserna från resultatet visar att a) strategier för att förebyggande matsvinn konstruerar konsumenten som den främsta orsaken till att matsvinn uppstår; b) en institutionaliserad valfrihet uppfattas som en barriär för att implementera hårda åtgärder så som lagstiftning och reglering; och c) institutioner utgör en viktig förklarande komponent för att förstå hur problemet kring matsvinn konstrueras.

To significantly reduce the volumes of food currently wasted in industrialized countries, tackling food waste on the household level is paramount. While awareness campaigns and economic incentives are important measures, it is crucial to look beyond individual decision making and scrutinize how contextual factors frame consumer lifestyles in ways that intensify the issue of food going to waste. This paper addresses the role of material contexts-in particular, infrastructures and Technologies- in the shaping of food shopping and storing practices and thus consumer food waste. It presents an in-depth, qualitative study with 24 Austrian households, conducted from November 2016 to February 2017. Data were collected through food waste diaries, semi-structured interviews and a total of 16 focus group discussions. In line with other studies, we find that food waste is a largely unintended outcome of entangled daily routines revolving around food, such as meal planning, grocery shopping and food storing. The characteristics of food retail infrastructures-in terms of accessibility, density and type-shape these routines and thus potentially influence excess food purchases. Food storing practices as well depend on the characteristics of domestic infrastructures and co-evolve with technologies used for storing food. Unraveling the interconnectivity between material contexts and household food practices can inform policy, product design and food retail development and thus has implications for reducing consumer food waste.

The urgent need for reform of USA and global food systems is evident in the pervasiveness of both food waste and food insecurity. Such an inefficient system strains the environmental, social, and economic systems on which it relies. Although policy and infrastructure changes are essential, consumers can play a significant role by decreasing their food waste, given that consumer waste represents 60% of the waste along the food cycle in developed countries. Incorporation of food literacy and food waste education in school curricula may provide a meaningful entry point for promoting food waste reduction skills. This dissertation presents context on the suitability of food systems for science and climate change education. Practical implementation of this concept is then explored through a survey of 495 students at Portland State University that presents the reported knowledge, attitudes, emotions, and beliefs related to food waste. The underlying factors that influence student food waste behavior and intent to change such behavior are likewise explored. I also provide a description and assessment of a food waste diversion program, No Scrap Left Behind, that was developed and piloted at PSU. I found that knowledge, attitudes, emotions, beliefs, and reported food-related behaviors were generally positive. Students were also interested in taking action and perceived that their food-related actions could make a difference. Intent to change food waste behaviors was influenced by: 1) sustainability actions, 2) food waste diversion actions, 3) attitudes about composting, 4) composting, 5) reported household food waste, 6) material reuse attitudes. Reported food waste diversion behaviors were related to: 1) intent to reduce food waste, 2) knowledge and attitudes towards composting, and 3) attitudes about reuse. The measures of reported knowledge, attitudes, emotions, beliefs, and behaviors were not significantly influenced by No Scrap Left Behind programming, but actual measured food waste was decreased by one-fourth both over an academic year and within an academic term of programming. This indicates that students are amenable to food waste behavior change when given the encouragement and infrastructure to make that change. Further research may consider opportunities for food waste education beyond the cafeteria setting, particularly as an entry into more complex discussions around environmental, social, and economic systems and concepts.

Background. The production of food requires great amounts of natural resources. Although, not all the food produced is consumed. Food waste is a global issue with the potential to create resource scarcity for future generations. Preventing food waste is an effective approach to avoid this outcome. Moreover, the prevention of food waste could decrease the environmental human print and balance the access to food around the world. In developed countries, the households contribute in a significant amount to the food waste problem.. It is mainly attributed to the behaviours that the consumers develop consciously and unconsciously. Therefore, it is significant to research further in the implications of awareness in the behaviours linked to food waste. Aspiration. The following research aims to find the effect of awareness in the consumer behaviours linked to food waste in the household through an experiment.    Method. A survey with 52 respondents was used to sample the participants of the experiment. From the respondents, 12 young adults aged between 18 to 29 years old, living by themselves in Visby, Sweden participated in the experimental study. The participants of the experiment were divided in two groups, the experimental and the control group. A treatment, consisting of an educational video regarding prevention of household food waste, was provided to the experimental group. The experiment measures how the participants were affected by the treatment.  Key findings. Regarding the awareness of household food waste, the experimental group had a significant improvement compared to the control group after the treatment. This proves that the consumers whose awareness of household food waste is increased present a higher potential to have their behaviours changed thus reducing household food waste. The hypothesis was proven, while the main finding indicates that as consumer advanced in the experiment the reported behaviours change considerably. While it was expected that the self-reporting of household food waste in the participants would be reduced, in fact, this incremented in some cases.

In the municipal kitchens of Gothenburg, the implementation of the Gothenburg Model for reduced food waste has resulted in reducing the food waste by half in two years. The objective of this study is to contribute in the work of food waste prevention at the street markets in São Paulo by investigating how a model like the Gothenburg Model could be created and implemented. The study has mainly been carried out through a field study on a selection of street markets in São Paulo by performing observations, interviews and estimations of the food waste quantities. The findings of the study are that a model alike the Gothenburg Model could be of relevance at the street markets. It was found that both the model as a tool and as a process could be of use, with the phase of motivating and training the workers having special importance. The social responsibility felt by the vendors has been identified as a great opportunity to present not only donation but also food waste prevention as a social issue. The heterogeneity between the different market stalls and the lack of management on each market presents a challenge in the development and implementation of a tool. Further work should therefore be done to find solutions applicable to the various vendors and to investigate the eventual existence of natural leaders.
I Göteborgs kommunala kök har införandet av Göteborgsmodellen för reducerat matavfall resulterat i att matsvinnet halveras på två år. Syftet med denna studie är att bidra till arbetet med förebyggande av matsvinn på gatumarknaderna i São Paulo genom att undersöka hur en modell som Göteborgsmodellen skulle kunde skapas och införas på plats. Studien har huvudsakligen genomförts genom en fältstudie på ett antal gatumarknader i São Paulo genom att utföra observationer, intervjuer och uppskattningar av matsvinnsmängderna. Resultatet av studien är att en modell lik Göteborgsmodellen skulle kunna vara relevant på gatumarknaderna. Man fann att både modellen som verktyg och som process skulle kunna användas, med särskild betydelse i motivering och träning av försäljarna. Det sociala ansvaret som leverantörerna känner har identifierats som en utmärkt möjlighet att presentera inte bara donation utan även förebyggande av matsvinn som en social fråga. Heterogeniteten mellan de olika marknadsstånden och bristen på ledning på varje enskild marknad utgör en utmaning när det gäller utveckling och implementering av ett verktyg. Ytterligare arbete bör därför göras för att hitta lösningar relevanta för de olika försäljarna och för att undersöka den eventuella förekomsten av naturliga ledare.

The research focuses on developing and evaluating the performance of low cost, low technology food residue based fuel briquettes as an alternative to the widespread use of wood fuels (charcoal and firewood) for domestic cooking applications. In view of the declining accessibility of wood fuels, inadequate electrification coverage and ever-rising prices of cooking gas and kerosene in Uganda, harnessing energy from within reach, alternative sustainable energy sources such as food residues has been regarded as a viable solution to domestic cooking energy.   In this research, both desktop reviews of earlier studies and laboratory investigations of the developed food residue based fuel briquettes have been considered. Carbonized sweet potato, banana (matooke) and cassava peelings were mixed in different proportions with either sweet potato or banana stem pulp (1 or 2kgs) and later densified using a hand operated molder to develop the food residue based briquettes. The drop test method was used to determine the resilience of the produced briquettes to disintegrating forces in particular during transportation and storage. An oxygen bomb calorimeter was used to determined the Higher Heating Value (HHV) of the briquettes and it ranged from 13.6 – 26 MJ/kg with cassava peelings char: sweet potato peelings char: sweet potato stem pulp 1kg giving the lowest HHV and cassava peelings char: sweet potato peelings char: banana stem pulp 2kg giving the highest HHV. Generally the tests results revealed that the type of natural binder used had an effect on both the HHV and mechanical strength of the produced briquettes.

Thesis was presented and defended via Skype

The aim of this thesis is to describe perceived barriers and drivers and analyze its impact on the implementation of strategies among food retailers in order to reduce food waste. On supply chain, food retailers are in the powerful position, communicating both consumers and suppliers. Existing literatures and our findings show that food retailers engage mostly in strategies to prevent and re-use food waste. The methodology used in this thesis is qualitative research through single case study design in order to gain valuable insights from food retailers and develop the existing theories. The empirical date is collected through semi-structured interviews with a store manager, the head of logistics and a project manager and environmental ambassador, Karin Bildsten. The findings had formed several learning points. First, in this case the major barrier is lack of resources in financial and knowledge terms in order to implement strategies. Second, consumers have a strong impact on the implementation of strategies, playing both as drivers and barriers. Lastly, environmental consideration of employees is a strong driver as well as positive response from society toward implementing different strategies. This research intended to give inspiration to other researchers into this new field of research. The authors concluded with practical recommendations to food retailers as well as some advices to different stakeholders.

Vietnam’s fast economic growth has to a large extent been achieved on the expense of a rapid deterioration of the natural environment, including eutrophication of local water sources. Proper planning is needed to move towards a sustainable wastewater management and one recognized tool for such planning is material flow analysis (MFA). This thesis uses MFA to define the current flows of phosphorus (P) and organic matter, measured as COD, in domestic wastewater and food waste in Sông Công town, Thai Nguyen province, Vietnam. The aim is further to compare two different improved wastewater management scenarios with a business-as-usual scenario. The methods used to find data for the MFA are literature review, interviews and a survey questionnaire. The literature review presents challenges facing the wastewater sector of Vietnam and treatment techniques for wastewater and septage. The wastewater sector is affected by technical difficulties such as lack of capacity and organizational challenges as a result of adjacent and overlapping authorities. Contradictions and gaps in legislation, poor governance, and problems with financing are all issues that need to be addressed. Although the number of wastewater treatment plants in Vietnam is increasing, not more than 10 % of the wastewater is being treated. Various techniques are tried out in Vietnam, among others constructed treatment wetlands and activated sludge techniques, such as Sequencing Batch Reactors and Anaerobic/Anoxic/Oxic processes. These and other techniques are explained and compared in the literature review. From the gathered data three future scenarios for Sông Công’s wastewater and food waste treatment were created along with one of the current situation. The future business-as-usual scenario (BAU-2030) shows the development in Sông Công if no changes are implemented before year 2030, while the centralized scenario (CTP-2030) redirects flows of wastewater to a conventional chemical/biological treatment plant. The third scenario, semi-centralized (STP-2030), implements one treatment plant with enhanced biological phosphate removal (EBPR) followed by a constructed treatment wetland, and a bigger EBPR plant followed by disinfection. Both of the improved scenarios also use food waste and sludge to produce biogas and digestate that can be used as compost in agriculture. The results of the MFA indicate that if nothing is done to change the current management, a 24 % increase of pollutants to the Công River is imminent in just 15 years. On the other hand, if one of the improved scenarios is implemented, 92 % (CTP- 2030) or 90 % (STP-2030) of the P will be available for reuse in agriculture, reducing the need for artificial fertilizer. Further biogas is produced, which can substitute petroleum based gas for domestic purposes or be used to generate electricity.
Vietnam har åstadkommit en snabb ekonomisk utveckling under de senaste åren, till stor del på bekostnad av den naturliga miljön. Städer och industrier har vuxit fram utan hänsyn till rening av avloppsvatten. Ett tecken på detta är övergödning av lokala vattendrag. Denna kandidatuppsats använder MFA, ett erkänt verktyg för planering av VA-system, för att kartlägga och visualisera dagens flöden av fosfor (P) och organiskt material (COD) i avlopp och matavfall i Sông Công town i Thai Nguyen provinsen, Vietnam. Syftet är även att jämföra två förbättrade scenarier med ett så kallat business-as-usual scenario. För att hitta data till MFA-beräkningarna utfördes en litteraturstudie, intervjuer och en enkätundersökning. Litteraturstudien behandlar utmaningar i Vietnams VA-sektor och reningstekniker för avlopp och anaerob behandling. VA-sektorn i Vietnam står inför en rad utmaningar för att nå långsiktig hållbarhet, däribland kapacitetsbrist och organisatoriska problem som beror på närliggande och överlappande ansvarsområden. Motsägelsefull och ofullständig lagstiftning, dåligt upprätthållna lagar och finansiering är andra problem som måste åtgärdas. Även om antalet reningsverk i Vietnam ökar så renas endast 10 % av avloppsvattnet idag. Olika reningstekniker provas runt om i landet, däribland våtmarker och aktivslambehandlingstekniker, som Sequencing Batch Reactors och Anaerobic/Anoxic/Oxic processer. Dessa och ett flertal andra tekniker förklaras och jämförs i litteraturstudiekapitlet. Baserat på de data som samlades in skapades tre framtida scenarier och ett scenario för nuläget. Business-as-usual scenariot (BAU-2030) visar hur flödena kommer se ut år 2030 om ingenting förändras från dagens läge. I det centraliserade scenariot (CTP-2030) inrättas ett centraliserat reningsverk med traditionell kemisk/biologisk rening och samtliga avloppsflöden omdirigeras dit. Det decentraliserade scenariot (STP-2030) använder två reningsverk. Ett med förbättrad fosforavskiljning (EBPR) som efterföljs av en våtmark och ett reningsverk med EBPR där desinfektion används som slutbehandling istället för våtmark. Båda de förbättrade framtidsscenarierna använder matavfall och avloppsslam för att producera biogas. Resultaten visar att om inga åtgärder genomförs kommer COD- och fosforflödena till floden Công öka med 24 % under de närmaste 15 åren. Om något av de förbättrade scenarierna införs kan 92 % (CTP-2030) eller 90 % (STP-2030) återföras till jordbruk och därmed antas ersätta konstgödsel. Eftersom de förbättrade scenarierna även innefattar biogasproduktion kan petroleumbaserad gasol ersättas i hushållen eller användas för att generera elektricitet.
ICLD-projekt utbyte mellan Linköping och Thai Nguyen med fokus på avlopp och organiskt avfall

Av all mat som produceras slängs ca en tredjedel, av det beräknas upp till 50% vara svinn. Svinn är onödigt matavfall, sådant som hade kunnat ätas om det hanterats annorlunda. Exempelvis en grönsak som blivit möglig. Hushållen står för den absolut största delen av det onödiga matavfallet och det är personer i enpersonshushåll som slänger mest per person och år. Denna studie har undersökt svinnet av färsk frukt och grönsaker, eftersom det är det livsmedel som slängs mest frekvent. Att slänga mat är att slösa på resurser vilket drabbar miljön och naturen negativt. Det finns mycket forskning på hur mycket mat som slängs och hur det påverkar miljön negativt, men det finns inte lika mycket forskning kring vad som genererar svinnet och varför. Denna studie har därför, med forskning genom design, undersökt bakomliggande faktorer till svinn och hur design kan användas som ett hjälpmedel för att minska svinnet. Det samlades empiri från personer i enpersonshushåll genom enkätundersökning, observation och intervju - svinnkarta, loggböcker. Det som framkom var att alla personer som var delaktiga slänger grönt någon eller flera gånger i veckan trots att nästan alla personer uttryckte att de endast slänger lite eller inget alls. Frukt och grönt slängs oftast på grund av att de glöms bort, oftast i grönsakslådorna i kylskåpet och blir dåliga vid förvaring. Studien fokuserade på lösningar kring hur frukt och grönt kan synliggöras och stödjas vid förvaring för att förebygga svinn. Syftet med denna studie var att undersöka hur forskning genom design kan bidra till minskning av svinn för personer i enpersonshushåll, och ta fram en förebyggande åtgärd. Slutsatsen är att en förebyggande produkt bör erbjuda god förvaring samtidigt som frukt och grönt synliggörs så att det ej glöms bort. Denna studie visar ett exempel på hur en sådan produkt skulle kunna se ut.
Of all the food produced, about one-third is discarded, of which up to 50% is estimated to be avoidable food waste, avoidable food waste is unnecessary food waste, food that could have been eaten if it had been managed better. For example, moldy vegetables. Households account for the largest part of the unnecessary food waste and single person households waste the most food on a per capita basis. This study has examined the waste of fresh fruits and vegetables, as it is the most frequently thrown food. Wasting food is to waste resources which harmfully affects the environment and nature. There is a lot of research on how much food is thrown away and how it affects the environment in a negative way, but there is a lack of research on what is driving the waste. This study, therefore, with research through design, examined the underlying factors of wasting food and how design can be used as an aid to reduce the avoidable waste. Empirical data were gathered from people living in single households. This has been done through internet-based survey, observation and interview and probes. What emerged was that all people throw away fresh fruit and vegetables between one to five times a week even though almost everyone expressed that they do not throw much. Fruits and vegetables are usually thrown away because they are forgotten, usually in the refrigerator boxes caused of the lack of visibility. This study focused on solutions on how to prevent fruit and vegetable from being wasted, by exposing the fresh fruit and vegetables when stored and supporting produce while storing. The purpose of this study was to investigate how research through design can contribute to reducing wastage for individuals in single-person households, and to develop a preventive invention. The conclusion is that a preventive solution should support the fresh fruit and vegetables and at the same time make them visible when stored so that it is not forgotten and thus thrown away. This study shows an example of how such a product could look like.

Globally, food waste has become a central issue in the management of municipal solid wastes. The collection and disposal of food waste (FW)is exposing environmental resources (land, water, air) to pollution levels pressure of unprecedented scale. In Australia alone, FW costs the economy close to AU$20 billion annually, and in each household, between $2,200 and $3,800 worth of food is being discarded per year. In the domestic food supply chain, understanding households’ attitudes and their behaviours towards domestic food waste (DFW) is crucial to implement realistic prevention and/or reduction policy options. Identifying communities’ preferred options is also crucial to create meaningful schemes that can motivate people to participate and adopt desirable behavioural changes. Despite these, householders’ non-market values relating to DFW are not adequately investigated and their policy implications are poorly understood. There are currently insufficient empirical data on DFW drivers from interdisciplinary standpoints. New research is therefore required to further the understanding of the conjunction of socioeconomic, environmental, and psychological, and policy preferences that householders have in regards to DFW. Such research would provide clear evidence on which to base policy settings and best-practices; in the absence of this, food waste will continue to be a growing global concern in relation to both economic and environmental sustainability. This research set out to address the identified gaps through a mixed methods approach, applying a case-study design in a regional Australian context. It was aimed at exploring householders’ preferences, willingness to pay for, and motivation to participate in DFW reduction options. The research was focused mainly on point-of-purchase and post-purchase stages of household food-related activities. These stages are essential components of a food supply chain that considerably influence householders’ decisions in food consumption and wastage. The research was conducted in the Rockhampton Regional Council and Livingstone Shire Council local government areas in Central Queensland, Australia. The underlying rationale for this case location is that regional areas face extra pressures on DFW reduction mainly due to the lack of economies of scale and limited access to recycling schemes compared with better-serviced metropolitan areas. In a preliminary exploration, two focus group discussions were conducted with 17 residents, to gain understanding of DFW drivers and preferences relating to prevention and reduction scenarios. Subsequently, an online survey was conducted with 587 residents. The quantitative research data were drawn from three main sub-categories of survey questions—Likert-type behaviours, sociodemographics, and questions relating to non-market valuation of DFW attributes. Factor analyses, multiple regressions, logistic regressions, choice modelling and contingent valuation techniques were used to analyse a range of relationships between response and explanatory variables. The mixed approach to data gathering and analyses was instrumental to reveal complex conceptual constructs in DFW issues that would have been difficult to reveal if only a qualitative or quantitative approach was used. Results from the qualitative analyses revealed a range of trade-offs that influenced the preferences for, and participation in, DFW prevention and diversion options. Overall, the participants appeared to prefer diversion through backyard composting over prevention (e.g. via education to avoid overconsumption and over-purchasing). In the quantitative analyses, a range of significant behavioural and socio-demographic predictor variables were identified. The level of support and value attached to the suggested DFW diversion option significantly varied across the residents surveyed. This indicates that it would be costly for Councils to simultaneously implement several options in an attempt to cater to the householders’ variable preferences. In that regard, the case study suggests that DFW diversion must be considered as one viable option. This would mean implementing avoidance as a non-optional measure, prompting the need to practice behavioural changes. Overall, this research offers novel contributions to the DFW literature in terms of its interdisciplinary approach and key findings that inform conceptual advances and practical applications for future studies. The focus of the study on a regional context highlights the relevance of acknowledging regional community preferences, perspectives, and challenges relating to DFW. The research also provides policy-makers with exploratory and explanatory insights into understanding behaviours that can underpin and/or inform practical policy interventions, especially those that will be valuable at local government levels in Australia and elsewhere.

This research aimed to understand how the domestic kitchen design can help the user to reduce their food waste. From this, we had the objective to define strategies and principles directed to professionals who develop domestic kitchen designs. To accomplish this goal, we approached the themes of sustainable development and design for sustainability as the basis for proposing solutions, focusing on the user phase, that create ruptures in the current system and instigate more responsible behaviours in terms of economy, environment and society. In this sense, we investigated the problem of food waste, mainly in the Portuguese scenario, to understand its dimension, what is actually wasted and what are the factors related to this behaviour. So we presented strategies and design projects to induce behavioural change, focusing both on sustainability and food waste. From that, we systematized those that can be transported to the kitchen scenario. About the kitchen space, we presented brief chronological evolution and the design rules and parameters existing in the literature, in order to define key moments in the design process for implementation of the selected strategies. Finally, we established a set of nine strategies and their principles, which were evaluated by a sample of professionals in the sector, through online survey. From all the data and information gathered in the research, we concluded this dissertation with the design of a kitchen model, in which we implemented the established guidelines, which meant a practical evaluation of our result.
Esta investigação buscou compreender como o desenho das cozinhas domésticas pode auxiliar o usuário a diminuir seu desperdício de alimentos. A partir disso tivemos o objetivo de definir estratégias e princípios direcionados a profissionais que desenvolvem desenhos de cozinhas domésticas. Para cumprir este objetivo, abordamos os temas do desenvolvimento sustentável e do design para a sustentabilidade como a base para a proposição de soluções, com foco na fase do usuário, que criem ruturas no sistema atual e que instiguem comportamentos mais responsáveis em termos de economia, meio ambiente e sociedade. Neste sentido, investigamos o problema do desperdício de alimentos, principalmente no cenário português, a fim de compreender qual a sua dimensão, o que é de fato desperdiçado e quais são os fatores relacionados a este comportamento. Apresentamos, então, estratégias e projetos de design para induzir mudança de comportamento, com foco, tanto na sustentabilidade, quanto no desperdício de alimentos. A partir disso, sistematizamos aquelas que podem ser transportadas ao cenário da cozinha. Sobre o espaço da cozinha, apresentamos breve evolução cronológica e as regras e parâmetros de projeto existentes na literatura, a fim de definir momentos chave no processo de desenho para implementação das estratégias selecionadas. Por fim, estabelecemos um conjunto de nove estratégias e seus princípios, que foram avaliadas por uma amostra de profissionais do setor, por meio de inquérito online. A partir de todos os dados e informações colhidas na investigação, concluímos esta dissertação com a criação de uma proposta de projeto modelo de cozinha, no qual implementamos as guidelines estabelecidas, o que significou uma avaliação prática do nosso resultado.

碩士
大同大學
工業設計學系(所)
95
In Taiwan, the organic waste, called household food waste, is about 20 to 30 percent of trash from the average families. If not settled well, it must damage the evronment and exhaust the social cost, so its recycling is important and obligatory.There are two stage in this study. At first stage, the weights of composting and wasts pig-raising in Taipei city and county were investigated for 7 days, which is produced by 20 houses with cooking at home everyday. The statistic results were shown that the average weight of composting wasts was 2740g in Taipei city and 2620g in Taipei county, respectivery, and pig-raising wastes was 920g in Taipei city and 1075g in Taipei, respectively. As for Taipei city, the weight of its composting was lower than 5.5kg and pig-raising was lower than 2kg, so 7.5kg classified bucket was designed. At the second stage, the AIO life-style list was used to investigate the behavior of recycling of 86 subjects to improve design of bucket of household food waste. The result is that subjects were grouped into two groups, one is a glatton of work-prefered group about 76 people（84﹪）, and another is egeguntly fashiona group about 14 people（16﹪）. The former is significantly different from the latter in the preference of the bucket, including the meterials, the airtight, and the convenient of hanging, and cleaning. Finally, according to the those results, a newly imprased bucket was designed to fulfill the range and principle drawed by the analysis on evaluation of 20 peple of the urbn, and to resolve the inconvience when use recycling bucket daily.

Tese de Doutoramento em Engenharia Mecânica, especialização em Sistemas Avançados de Produção, apresentada à Faculdade de Ciências e Tecnologia da Universidade de Coimbra.
The problem of food loss and waste along food supply chains has recently been in the spotlight, particularly since it was integrated in the United Nations’ 2030 Agenda for Sustainable Development. The Member States made a commitment to reduce the global food loss and waste generated along food supply chains from production until consumption by 2030, to ensure sustainable consumption and production patterns in the future. This urgency in reducing food loss and waste can be explained by its many negative economic, environmental and social impacts, which are worrying researchers around the world, who are concerned about how we can feed an ever-increasing population without leading to the depletion of natural resources. However, despite the increasing research done on this issue, there are still several knowledge gaps that need to be addressed. The complexity of food loss and waste requires in-depth analyses, from a holistic perspective, to better understand its causes and to identify the most promising mitigation strategies, which are lacking from the literature. To fill these gaps, the main objectives of this thesis are: to contribute to the understanding of the phenomenon of food loss and waste along fresh food supply chains and provide a research framework to guide future investigations seeking to determine the most promising mitigation strategies. To achieve these objectives, the thesis is divided into two parts, comprising five chapters. The aim of the first part (comprising chapter 1) is to provide a clear view of the literature on the problem of food loss and waste along food supply chains. Chapter 1 performs a systematic literature review of the causes and the mitigation strategies of food loss and waste, taking into account different stages of the food supply chain, countries with different levels of economic development, and different food products. This part of the thesis helps us to identify the main research opportunities in the field and to develop a research framework to guide future investigations seeking to identify the most promising strategies to mitigate food loss and waste along food supply chains. The objective of the second part (comprising chapters 2, 3 and 4) is to provide empirical evidence of the suitability and the validity of the framework developed in the first part. Focus group discussions were used, in Chapter 2, to analyse the causes of food loss and waste in the Portuguese fruit and vegetable supply chain, and in-depth interviews were conducted, in Chapter 3, to analyse the causes of food loss and waste in the Brazilian beef supply chain. The Interpretive Structural Modelling methodology was employed in both chapters to model the interrelationship between the causes and the Matrix Impact of Cross Multiplication Applied to Classification analysis allowed us to identify the root causes of food loss and waste for the scenarios under study. Chapter 4 also used focus group discussions to identify potential mitigation strategies to reduce food loss and waste along the Portuguese fruit and vegetable supply chain. The fuzzy Step-Wise Weight Assessment Ratio Analysis was employed to determine the relative weights of the evaluation criteria to assess the performance of the mitigation strategies and the fuzzy Weighted Aggregated Sum Product Assessment methodology was employed to evaluate and rank the mitigation strategies, prioritising the ones with greater potential to reduce food loss and waste in the Portuguese fruit and vegetable supply chain. Overall, the thesis contributes to the growing body of literature on food loss and waste, by going beyond the identification of its causes and the strategies to mitigate it. The thesis offers multidimensional and holistic methodologies, applied from a supply chain perspective, to analyse the interrelationships between the causes of food loss and waste and to evaluate and prioritise the mitigation strategies to reduce it along fresh food supply chains. Moreover, the findings are of significant interest to practitioners and managers, by providing a framework that can be replicated step-by-step to enable the reduction of food loss and waste within their businesses or supply chains. This thesis revealed that the root causes of food loss and waste in the two supply chains studied were related to logistics. In the Brazilian beef supply chain, the root causes also included causes related to demand and to the product. Furthermore, the thesis highlighted the role of information management in the Portuguese fruit and vegetable supply chain to improve the information flow along the supply chain and ensure that the decision-making process is supported by sufficient and real-time information, promoting the reduction of food loss and waste throughout the supply chain.
O problema da perda e do desperdício alimentar ao longo das cadeias de abastecimento alimentar tem estado recentemente no centro das atenções, tendo sido integrado na Agenda 2030 das Nações Unidas para o Desenvolvimento Sustentável. Os Estados-Membros comprometeram-se a reduzir a perda global de alimentos e os resíduos gerados ao longo das cadeias de abastecimento alimentar, desde a produção até ao consumo, até 2030, para garantir padrões de consumo e produção sustentáveis no futuro. Esta urgência em reduzir perdas e desperdícios alimentares pode ser explicada pelos impactos económicos, ambientais e sociais negativos, que inquietam os investigadores ao redor do mundo, em particular aqueles que se preocupam em alimentar uma população cada vez maior sem levar ao esgotamento dos recursos naturais. No entanto, apesar do aumento das investigações sobre este assunto, ainda existem várias lacunas de conhecimento que precisam ser abordadas. A complexidade da perda e do desperdício alimentar requer análises holísticas aprofundadas, para melhor compreender as causas e identificar as estratégias de mitigação mais promissoras. Para preencher estas lacunas, os principais objetivos da tese são: contribuir para a compreensão do fenómeno da perda e do desperdício alimentar ao longo das cadeias de abastecimento de alimentos frescos e fornecer um modelo conceptual para orientar futuras investigações que procurem determinar as estratégias de mitigação mais promissoras. Para atingir estes objetivos, a tese foi dividida em duas partes e quatro capítulos. A primeira parte (composta pelo capítulo 1) visa fornecer uma visão clara da literatura sobre o problema em análise. O Capítulo 1 realiza uma revisão sistemática da literatura sobre as causas e as estratégias de mitigação da perda e do desperdício alimentar, tendo em consideração os diferentes estágios da cadeia de abastecimento alimentar, países com diferentes níveis de desenvolvimento económico e diferentes produtos alimentares. Esta parte da tese ajuda a identificar as principais oportunidades de investigação futura e a desenvolver um modelo conceptual para orientar futuras investigações que procurem identificar as estratégias mais promissoras para mitigar a perda e o desperdício alimentar ao longo das cadeias de abastecimento alimentar. A segunda parte (composta pelos capítulos 2, 3 e 4) visa fornecer provas empíricas da adequação e validade do modelo conceptual desenvolvido na primeira parte. As discussões do grupo focal foram usadas, no Capítulo 2, para analisar as causas da perda e do desperdício alimentar numa cadeia de abastecimento de frutas e vegetais em Portugal, e entrevistas em profundidade foram realizadas, no Capítulo 3, para analisar as causas numa cadeia de abastecimento de carne bovina no Brasil. A metodologia Interpretive Structural Modelling foi utilizada em ambos os capítulos para modelar a inter-relação entre as causas e a análise Matrix Impact of Cross Multiplication Applied to Classification permitiu identificar as causas-raiz para os cenários em estudo. O Capítulo 4 utilizou discussões de grupos focais para identificar estratégias de mitigação potenciais para a cadeia de abastecimento de frutas e vegetais em Portugal. A metodologia fuzzy Step-Wise Weight Assessment Ratio Analysis foi utilizada para determinar os pesos relativos dos critérios de avaliação do desempenho das estratégias de mitigação e a metodologia fuzzy Weighted Aggregated Sum Product Assessment foi utilizada para avaliar e classificar as estratégias de mitigação, priorizando aquelas com maior potencial de redução das perdas e do desperdício alimentar. No geral, a tese contribui para o corpo de literatura sobre a perda e o desperdício alimentar, indo além da identificação das suas causas e estratégias de mitigação. A tese oferece metodologias multidimensionais e holísticas para analisar as inter-relações entre as causas e avaliar e priorizar as estratégias de mitigação. Além disso, as descobertas interessam a profissionais e gerentes, pois fornecem um modelo que pode ser replicado para alavancar a redução da perda e do desperdício alimentar nos seus negócios ou nas cadeias de abastecimento em que estão inseridos. Esta tese revelou que as causas raiz nas duas cadeias de abastecimento estudadas estão relacionadas com a logística. Na cadeia de abastecimento de carne bovina Brasileira, as causas raízes também estão relacionadas com a procura e as características do produto. Adicionalmente, a tese destaca o papel da gestão da informação na cadeia de abastecimento de frutas e vegetais Portuguesa para melhorar o fluxo de informação ao longo da cadeia e garantir que o processo de tomada de decisão é suportado por informação suficiente e em tempo real, promovendo a redução da perda e do desperdício alimentar.

碩士
輔仁大學
餐旅管理學系碩士在職專班
107
This study explores the drivers and prevention strategies for household’s food waste. In-depth interviews were conducted, and the Taipei area was used as a research area. Ten members responsible for food processing and cooking at home were selected through snowball sampling. According to the analysis of interviews, the core elements that cause food waste in the Taipei area can be divided into six aspects including shopping habits, inventory management, food preservation factors, food cooking, health awareness and the mission of a good mother. The six major facets are roughly the same as those of foreign researches. However, in the Taipei area, two special drivers of food waste is due to the relatively dense distribution of supermarkets, and the differences food cooking cultures in areas. In order to make the strategy more efficient, the prevention strategy is divided into individual/family, social and government, three implementation levels. The personal/family level reduction of food waste strategy is to modify the procurement behavior, improve inventory management, learn food preservation technology and refined food cooking methods. Then, in conjunction with society groups promote the cherished food or guide the public's concept about leftovers. In the end, the government has enacted the "Food Waste Reduction Law" to decline food waste.

The Master's thesis "Food Waste in the United States as an Issue of Federal Public Policy Making" analyzes the role of the federal government in dealing with food waste. It mainly focuses on federal legislation, but it also examines actions on the state level to illustrate the contrast between the two. In the thesis, the author examines the causes and sources of food waste, federal jurisdiction for intervention, and the history of passed legislation, as well as proposed legislation, and solutions. The main goal of the thesis is to demonstrate that federal involvement is fundamental in achieving any significant change, but so far has failed to do so. Primary literature consisting largely of bills, materials published by federal agencies, and reports by non-profit organizations were used to uncover the character of passed legislation. Academic secondary literature in the form of articles, reports, and factsheets offered context to understand the scope and impacts of the legislation. Analysis of those sources revealed federal authority to deal with the issue, as well as possible obstacles standing in the way of an extensive federal intervention. Research also showed that in the absence of federal action, some states have stepped up to introduce legislation to reduce food waste, but this legislation is...