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Journal articles on the topic 'Food waste'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when fro

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Favuzzi, Nicoletta, Paolo Trerotoli, Maria Grazia Forte, et al. "Evaluation of an Alimentary Education Intervention on School Canteen Waste at a Primary School in Bari, Italy." International Journal of Environmental Research and Public Health 17, no. 7 (2020): 2558. http://dx.doi.org/10.3390/ijerph17072558.

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The “Love Food, Not Waste” project was conducted to train students on good food choices and evaluate food waste in school canteens. Teachers, parents and students were surveyed before and after training. Weights of both the served and wasted food were recorded for one week both before the educational intervention in February 2019 and after the educational intervention in March 2019, using the same menu. Students completed a food satisfaction questionnaire on the days the data were collected. For the first dish, the mean wastes per school were 1199 g before training and 1054 g after training. F

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Luo, Yi, Dong Huang, and Fangfang Cao. "The Impact of Family Members Serving as Village Cadres on Rural Household Food Waste: Evidence from China." Sustainability 14, no. 5 (2022): 2678. http://dx.doi.org/10.3390/su14052678.

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Based on nationwide survey data from China, we used a fractional logit model for analysis and propensity score matching (PSM) to evaluate the impact of family members serving as village cadres on household food waste. We found that, first, one household in rural China wasted an average of 1.62% of total food per day; in particular, the waste of staple foods was the most serious, with 5.14% of rice wasted per day. Differences in economic development, the geographical environment and diet habits caused differences in food waste in various regions of China. Second, empirical analysis showed that

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Islam, Maidul. "Are Students Really Cautious about Food Waste? Korean Students’ Perception and Understanding of Food Waste." Foods 9, no. 4 (2020): 410. http://dx.doi.org/10.3390/foods9040410.

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The amount of food wasted by Korean households is significant and to some extent could be preventable. It is not well illustrated how Korean students perceive food waste and how much they know about the consequences of food waste. This study aimed to examine Korean students’ perception of food waste. Overall, results show that students’ perception of food waste varies in different clusters. Considerate food wasters (cluster 1) are knowledgeable and have much information regarding food waste. This paper suggests that additional information about how to preserve food and about issues related to

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Gonçalves, Joana, Ofélia Anjos, and Raquel P. F. Guiné. "A Revisit of Plant Food Waste Along Food Supply Chains: Impacts and Perspectives." Foods 14, no. 8 (2025): 1364. https://doi.org/10.3390/foods14081364.

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More than one billion tons of the food produced in the world ends up being wasted every year, accounting for about one-third of the food produced globally. For this reason, the problem of food waste management has been the focus of the different actors intervening in the food supply chains, who recognize that food waste has not only environmental but also economic and social impacts. This review focuses on foods of plant origin wasted at different stages of their life, namely primary production, transformation/processing, transportation, sales, catering and the domestic level. It addresses the

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Cuaya Simbro, German, and David Williams Cuevas Ordoñez. "Deep learning to identifying food maturity for prevent food waste." Ingeniería Investigación y Tecnología 26, no. 3 (2025): 1–12. https://doi.org/10.22201/fi.25940732e.2025.26.3.019.

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The article discusses the issues of malnutrition and food insecurity worldwide, high lighting the significant problem of food waste. We propose a technological solution to address this specific issue. The use of computer vision, particularly Deep Learning (DL) models, is proposed as a means to identify the maturity state of food, thereby deter mining its consumability and preventing premature waste. This manuscript explores various applications of deep learning in topics related to the food industry, focusing on research aimed at mitigating food waste. Three datasets were constructed to identi

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Aureli, Vittoria, Maria Luisa Scalvedi, and Laura Rossi. "Food Waste of Italian Families: Proportion in Quantity and Monetary Value of Food Purchases." Foods 10, no. 8 (2021): 1920. http://dx.doi.org/10.3390/foods10081920.

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Halving per capita food waste (FW) is one of the objectives of the Sustainable Development Goals. This study aims to evaluate the weight and monetary values of food waste among a sample of Italian families. In a representative sample of 1142 families, the adults responsible for food purchases and in charge of preparing meals were assessed with a self-administrated questionnaire measuring quantity and typology of FW. These data were linked with food purchases figures measured as an average of four weeks. Italian families wasted 399 kg of food per week (4.4% of the weight of food purchased), whi

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Epishov, A. P., A. V. Voronov, and M. A. Kovalenko. "Legal Regulation of Food Waste Handling in Russia." Vestnik of the Plekhanov Russian University of Economics 20, no. 1 (2023): 66–75. http://dx.doi.org/10.21686/2413-2829-2023-1-66-75.

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Problems dealing with legal regulations of food waste handling are an acute sphere for the Russian Federation. Foods with expiring period and food losses can contaminate the environment and harmful and dangerous substances, which they exude, can get into near-by springs, rivers and arable fields. Water from contaminated rivers and springs, as well as bread cultivated on such fields can be consumed by peoples living in surrounding villages and towns, which can ruin their health. Today the effective system of food waste regulation includes numerous legislative and normative acts inscribed in dif

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Cosgrove, Kelly, Maricarmen Vizcaino, and Christopher Wharton. "COVID-19-Related Changes in Perceived Household Food Waste in the United States: A Cross-Sectional Descriptive Study." International Journal of Environmental Research and Public Health 18, no. 3 (2021): 1104. http://dx.doi.org/10.3390/ijerph18031104.

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Food waste contributes to adverse environmental and economic outcomes, and substantial food waste occurs at the household level in the US. This study explored perceived household food waste changes during the COVID-19 pandemic and related factors. A total of 946 survey responses from primary household food purchasers were analyzed. Demographic, COVID-19-related household change, and household food waste data were collected in October 2020. Wilcoxon signed-rank was used to assess differences in perceived food waste. A hierarchical binomial logistic regression analysis was conducted to examine w

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Ozanne, Lucie K., Paul W. Ballantine, and Aimee McMaster. "Understanding Food Waste Produced by University Students: A Social Practice Approach." Sustainability 14, no. 17 (2022): 10653. http://dx.doi.org/10.3390/su141710653.

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We use social practice theory to explore food waste produced by university students living in shared apartments. We use qualitative techniques including observation, fridge ethnography, garbology and interviews. The most important factors that led to food waste among university students were a lack of organisation related to the practices of meal planning and shopping, where students did not make lists, plan meals or conduct a food inventory before shopping. Observation of meal preparation revealed that students were unlikely to correctly sort food waste from other sorts of waste, as they did

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Pal, Priti, Akhilesh Kumar Singh, Rajesh Kumar Srivastava, et al. "Circular Bioeconomy in Action: Transforming Food Wastes into Renewable Food Resources." Foods 13, no. 18 (2024): 3007. http://dx.doi.org/10.3390/foods13183007.

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The growing challenge of food waste management presents a critical opportunity for advancing the circular bioeconomy, aiming to transform waste into valuable resources. This paper explores innovative strategies for converting food wastes into renewable food resources, emphasizing the integration of sustainable technologies and zero-waste principles. The main objective is to demonstrate how these approaches can contribute to a more sustainable food system by reducing environmental impacts and enhancing resource efficiency. Novel contributions of this study include the development of bioproducts

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Hovorukha, Vira, Olesia Havryliuk, Galina Gladka, et al. "Hydrogen Dark Fermentation for Degradation of Solid and Liquid Food Waste." Energies 14, no. 7 (2021): 1831. http://dx.doi.org/10.3390/en14071831.

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The constant increase in the amount of food waste accumulating in landfills and discharged into the water reservoirs causes environment pollution and threatens human health. Solid and liquid food wastes include fruit, vegetable, and meat residues, alcohol bard, and sewage from various food enterprises. These products contain high concentrations of biodegradable organic compounds and represent an inexpensive and renewable substrate for the hydrogen fermentation. The goal of the work was to study the efficiency of hydrogen obtaining and decomposition of solid and liquid food waste via fermentati

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Rațu, Roxana Nicoleta, Ionuț Dumitru Veleșcu, Florina Stoica, et al. "Application of Agri-Food By-Products in the Food Industry." Agriculture 13, no. 8 (2023): 1559. http://dx.doi.org/10.3390/agriculture13081559.

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Every year, the global food industry produces a significant number of wastes and by-products from a variety of sources. By-products from the food-processing sector are produced in large quantities, and because of their undesirable qualities, they are frequently wasted, losing important resources. In order to pursue a circular economy that refers to waste reduction and effective waste management, by-products valorization recently received increased interest. By-products are rich in bioactive compounds and can be used in various industrial applications for health promotion and nutritional benefi

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Pearson, David, and Anji Perera. "Reducing Food Waste." Social Marketing Quarterly 24, no. 1 (2018): 45–57. http://dx.doi.org/10.1177/1524500417750830.

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This article specifies behavior changes and identifies content for an integrated social marketing communication campaign to reduce amount of food wasted by individuals. The findings are based on a review of literature and discussions with experts. After gaining attention, the campaign will need to inform individuals of negative environmental impact, social injustice, and economic costs of wasting food. Individual behavior changes required are to plan purchases and store correctly, which will reduce amount of spoilage, and to prepare appropriate amounts, which will reduce food waste from leftov

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Martindale, Wayne. "The potential of food preservation to reduce food waste." Proceedings of the Nutrition Society 76, no. 1 (2016): 28–33. http://dx.doi.org/10.1017/s0029665116000604.

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While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate tha

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Ivanović, Nevena, Tijana Ilić, Milica Zrnic-Ćirić, Vanja Todorović, Ivana Đuričić, and Nevena Dabetić. "Agri-food by-products as a source of sustainable ingredients for the production of functional foods and nutraceuticals." Arhiv za farmaciju 73, no. 3 (2023): 190–204. http://dx.doi.org/10.5937/arhfarm73-44481.

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The disposal of waste generated in the agri-food industry is one of the greatest challenges in achieving sustainable development. Although agri-food residues are a potential source of bioactive compounds with proven health benefits, they are largely unused and disposed of as organic waste. The recovery of bioactive compounds from agri-food waste to obtain products with high biological value, such as functional foods and nutraceuticals, is an idea that stems from the concept of bioeconomy and combines environmental issues with economically viable production. Some of the main agri-food wastes in

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HELAIMIA, Rafika. "From Food (Bread) waste to Bioethnol Producation." International Conference on Pioneer and Innovative Studies 1 (June 20, 2023): 527–32. http://dx.doi.org/10.59287/icpis.885.

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A handful of studies and rough estimations confirm that roughly 1.3 billion tons of food get wasted. The staggering volume of food waste management has been shed light and constitutes a significant challenge because of -its environmental, social, and economic impacts. Recent estimates suggest that 8-10% of global greenhouse gas emissions are due to non-food conception, and the global economic costs of food waste have reached US$750 million per Annam. That is why Sustainable Development Goal 12.3 calls for the importance of food waste management. Wastes of bread represent an important fraction

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Jeremić, Marija, Bojan Matkovski, Danilo Đokić, and Žana Jurjević. "Food Loss and Food Waste Along the Food Supply Chain – An International Perspective." Problemy Ekorozwoju 19, no. 2 (2024): 81–90. http://dx.doi.org/10.35784/preko.5991.

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Food loss and waste represents a global problem which is characteristic for all food supply chain sectors and all groups of countries. On average, every year one third of the total amount of food produced is lost or wasted, which indicates an extremely high level of inefficiency in the food supply chain. One of the key characteristics of food loss and waste is a wide range of ecological, economic and social implications, which is why this problem has become the subject of many national and global agendas. Although there is still no unique definition of the term food loss and waste and unique d

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Chinda, Thanwadee, and Sireiratana Thay. "Long-term food waste management in Phnom Penh utilizing a system dynamics modeling approach." Environmental Engineering Research 27, no. 1 (2020): 200603–0. http://dx.doi.org/10.4491/eer.2020.603.

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Phnom Penh has a high number of people. With more people, it is expected that food waste issues will be severe. To properly manage food waste, it is necessary to identify the key factors affecting food waste management, and examine the interactions among those key factors to effectively plan for long-term management. This study develops a dynamics model of food waste management, considering vegetables as the main waste, to examine the trends of food waste in Phnom Penh and plan for long-term management. The developed dynamics model considers two types of waste, household and retailer wastes. T

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Katepallewar, Ashlesha, Anjali Kaware, Sakshi Suryawanshi, and Sanika Thite. "Food Harvest: A Collaborative Solution for Reducing Food Waste." International Journal for Research in Applied Science and Engineering Technology 12, no. 8 (2024): 994–1001. http://dx.doi.org/10.22214/ijraset.2024.64049.

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Abstract: Food waste is a significant worldwide issue that impacts both wealthy and developing countries. It is estimated that approximately 50% of food produced is wasted. This wasted food is an inefficient use of time, energy, and resources that went into producing it, in addition to being a loss of nourishment. Food waste also contributes to environmental issues like greenhouse gas emissions and has a large financial impact. To tackle this problem, we suggest an innovative approach. This essay suggests a thorough website designed to address the problems associated with food waste. This solu

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Melini, Valentina, Francesca Melini, Francesca Luziatelli, and Maurizio Ruzzi. "Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products." Antioxidants 9, no. 12 (2020): 1216. http://dx.doi.org/10.3390/antiox9121216.

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Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods

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Sulaiman, Nor Surilawana. "Halal Industrial Food Waste Management: Lesson Learnt From Japan." Dinar: Jurnal Ekonomi dan Keuangan Islam 10, no. 1 (2023): 17–33. http://dx.doi.org/10.21107/dinar.v10i1.19979.

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One-third of all food produced for human use is wasted or discarded into the environment via landfilling. Currently, the only cheaper and easier option in Brunei is landfill. Dumping organic waste materials from industrial food waste into the environment contributes to harmful environmental effects. The value of food waste is being increasingly recognised, and Brunei Darussalam is among the highest in the area, with a solid waste output of 1.4 kg per capita per day. However, just 11.3% of food waste is estimated to have been recycled, with the remainder ending up in landfills. Through particip

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Surilawana Sulaiman, Nor. "HALAL INDUSTRIAL FOOD WASTE MANAGEMENT: LESSON LEARNT FROM JAPAN." Proceeding of Annual Conference on Islamic Economy and Law 2, no. 1 (2023): 136–51. http://dx.doi.org/10.21107/aciel.v2i1.138.

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One-third of all food produced for human use is wasted or discarded into the environment via landfilling. Currently, the only cheaper and easier option in Brunei is landfill. Dumping organic waste materials from industrial food waste into the environment contributes to harmful environmental effects. The value of food waste is being increasingly recognised, and Brunei Darussalam is among the highest in the area, with a solid waste output of 1.4 kg per capita per day. However, just 11.3% of food waste is estimated to have been recycled, with the remainder ending up in landfills. Through particip

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Chinie, Alexandra-Catalina. "Challenges for reducing food waste." Proceedings of the International Conference on Business Excellence 14, no. 1 (2020): 819–28. http://dx.doi.org/10.2478/picbe-2020-0078.

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AbstractAccording to the Food and Agriculture Organization of the United Nations, approximately one third of the food produced globally is wasted, by the private sector and consumers. Reducing food waste would have an essential role in fighting world hunger, by redistributing food that is not consumed. However, achieving this goal would not only have a positive social impact, but also an economic and environmental impact. The subject of food waste is strongly tied to the objectives of several international organizations and of public institutions that have lead awareness campaigns and have dev

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Scalvedi, Maria Luisa, and Laura Rossi. "Comprehensive Measurement of Italian Domestic Food Waste in a European Framework." Sustainability 13, no. 3 (2021): 1492. http://dx.doi.org/10.3390/su13031492.

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Food management is an inefficient activity, and households are the major contributors responsible for food waste across the food supply chain. Ten years remain to halve household food waste, as recommended by the 2030 Agenda for Sustainable Development. Up to now, Italian investigations into household food waste have been research activities with limitations in measurement and sampling. The need to establish a monitoring system led the Italian Observatory on Food Surplus, Recovery and Waste to apply a methodology that permits comparison with other European countries. In 2018, a survey involvin

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Epishov, A. P., S. E. Zhura та A. V. Voronov. "Problems of Food Waste Treatment аnd Ways of Their Resolving". Vestnik of the Plekhanov Russian University of Economics, № 3 (21 червня 2023): 183–89. http://dx.doi.org/10.21686/2413-2829-2023-3-183-189.

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The problem of food waste treatment has attracted serious attention lately, as such wastes are regarded as a source of valuable biological matters. We should consider them as a resource, which can be used in the future to produce forage, fertilizers, etc. The authors carried out investigations aimed at revealing problems of food waste treatment. Analysis of the effective legal acts allows us to draw a conclusion, that the major part of these acts cannot create conditions directed to preferable and priority utilization of food wastes, therefore recommendations aimed at elimination of gaps in th

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Lubis, Deni, Ahmad Rodoni, and Euis Amalia. "Determinants of Food Waste Behavior in Muslim Household Food Consumption in Indonesia." AL-MUZARA'AH 12, no. 2 (2024): 257–75. https://doi.org/10.29244/jam.12.2.257-275.

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Islam forbids wasteful behavior in all activities, yet Indonesia, with the world's largest Muslim population, is the second largest contributor to food loss and waste, with household consumption being the largest contributor. This study examines the factors influencing tabzir (food waste) behavior in Indonesian Muslim households and their relationship with religiosity in reducing tabzir behavior. The method used was a survey of 529 Muslim household respondents, and data analysis was performed using the structural equation modeling–partial least squares (SEM-PLS) approach. The results showed th

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Marques, Fabiana, Francisco Pereira, Luís Machado, et al. "Comparison of Different Pretreatment Processes Envisaging the Potential Use of Food Waste as Microalgae Substrate." Foods 13, no. 7 (2024): 1018. http://dx.doi.org/10.3390/foods13071018.

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A significant fraction of the food produced worldwide is currently lost or wasted throughout the supply chain, squandering natural and economic resources. Food waste valorization will be an important necessity in the coming years. This work investigates the ability of food waste to serve as a viable nutritional substrate for the heterotrophic growth of Chlorella vulgaris. The impact of different pretreatments on the elemental composition and microbial contamination of seven retail food waste mixtures was evaluated. Among the pretreatment methods applied to the food waste formulations, autoclav

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Blondin, Stacy A., Holly Carmichael Djang, Nesly Metayer, Stephanie Anzman-Frasca, and Christina D. Economos. "‘It’s just so much waste.’ A qualitative investigation of food waste in a universal free School Breakfast Program." Public Health Nutrition 18, no. 9 (2014): 1565–77. http://dx.doi.org/10.1017/s1368980014002948.

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AbstractObjectiveTo understand stakeholders’ perspectives on food waste in a universal free School Breakfast Program implementing a Breakfast in the Classroom model.DesignSemi-structured focus groups and interviews were conducted with school district stakeholders. Inductive methods were used to code resulting transcripts, from which themes were identified. The analysis provides a thematic analysis of stakeholders’ perspectives on food waste in the School Breakfast Program.SettingTen elementary schools in a large urban school district implementing a universal free Breakfast in the Classroom mod

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Devi, Ms K. Sharmila, and Sundareshwar S. "Food Waste Management System." International Journal for Research in Applied Science and Engineering Technology 11, no. 5 (2023): 2462–66. http://dx.doi.org/10.22214/ijraset.2023.52028.

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Abstract: A drastic increase can be seen in food waste. As per data given by Food and Agriculture Organization , 1/3rd of food produced for human consumption is wasted globally . It accounts for almost 1.3 billion tons per year. As per WHO, 20% of the population face extreme food shortages. Hence there is a need to come up with a solution that can avoid food waste and can help feed the needy.

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Liu, Ziyao, Thaiza S. P. de Souza, Brendan Holland, Frank Dunshea, Colin Barrow, and Hafiz A. R. Suleria. "Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds." Processes 11, no. 3 (2023): 840. http://dx.doi.org/10.3390/pr11030840.

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The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. Food waste contains rich organic matter, which, if not managed properly, can pose a serious threat to the environment and human health, making the proper disposal of food waste an urgent global issue. However, various types of food waste, such as waste from fruit, vegetables, grains, and other food production and processin

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Mijares, Vanessa, Jair Alcivar, and Cristina Palacios. "Food Waste and Its Association with Diet Quality of Foods Purchased in South Florida." Nutrients 13, no. 8 (2021): 2535. http://dx.doi.org/10.3390/nu13082535.

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The objective of this study was to explore the associations between food waste and the diet quality of foods purchased and with grocery purchasing behaviors. This was a cross-sectional study among 109 primary household food providers conducting primary shopping. Participants were recruited outside of local grocery stores and were asked to complete a survey assessing amounts of avoidable food waste and grocery purchasing behaviors. The diet quality of the foods purchased was assessed from grocery receipts using the Grocery Purchase Quality Index-2016 (GPQI-2016). Variables were associated using

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Toluç, Özlem Merve, and Ceren Karagöz. "SUSTAINABLE FOOD SYSTEMS: FUNCTIONAL FOODS AND MANAGEMENT OF FOOD WASTE." Gıda 50, no. 3 (2025): 415–26. https://doi.org/10.15237/gida.gd25033.

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The increasing global population, changing consumption patterns and climate change are putting significant pressure on food systems. There is a strong focus on the development of sustainable food systems that prioritize the efficient use of resources, reduce environmental impacts, and ensure that everyone has access to healthy nutritious food. Functional foods are known for their high nutritional values and beneficial bioactive components that positively affect human health. Additionally, they have the potential to help reduce food waste. This review examines the relationship between functiona

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Bhatia, Latika, Harit Jha, Tanushree Sarkar, and Prakash Kumar Sarangi. "Food Waste Utilization for Reducing Carbon Footprints towards Sustainable and Cleaner Environment: A Review." International Journal of Environmental Research and Public Health 20, no. 3 (2023): 2318. http://dx.doi.org/10.3390/ijerph20032318.

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There is world-wide generation of food waste daily in significant amounts, leading to depletion of natural resources and deteriorating air quality. One-third of global food produced is wasted laterally with the food value chain. Carbon footprint is an efficient way of communicating the issues related to climate change and the necessity of changing behavior. Valorization or utilization of food wastes helps in resolving issues related to environment pollution. Reduction in the carbon footprint throughout the chain of food supply makes the whole process eco-friendly. Prevailing food waste disposa

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Tropea, Alessia. "Food Waste Valorization." Fermentation 8, no. 4 (2022): 168. http://dx.doi.org/10.3390/fermentation8040168.

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During the industrial processing of agricultural or animal products, large amounts of waste are produced. These wastes, generated in large amounts throughout the seasons of the year, can be considered the most abundant renewable resources on earth. Due to the large availability and richness in components of these raw materials, there is a great interest in their reuse, both from an economical and environmental point of view. This economical interest is based on the fact that a high quantity of such wastes could be used as low-cost raw materials for the production of new value-added compounds,

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Ghosh, Purabi R., Derek Fawcett, Shashi B. Sharma, and Gerrard Eddy Jai Poinern. "Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy." International Journal of Food Science 2016 (2016): 1–22. http://dx.doi.org/10.1155/2016/3563478.

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In recent years, the problem of food waste has attracted considerable interest from food producers, processors, retailers, and consumers alike. Food waste is considered not only a sustainability problem related to food security, but also an economic problem since it directly impacts the profitability of the whole food supply chain. In developed countries, consumers are one of the main contributors to food waste and ultimately pay for all wastes produced throughout the food supply chain. To secure food and reduce food waste, it is essential to have a comprehensive understanding of the various s

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Zhang, Li, Linxiang Ye, Long Qian, and Manli Zheng. "The Association Between Safety Preference and Household Food Waste: Evidence from Chinese Households." Sustainability 16, no. 24 (2024): 10929. https://doi.org/10.3390/su162410929.

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Household food waste contributes to 60% of the total global food waste. Based on an online questionnaire survey on household food waste in China, this paper explores the association between food safety preference and household food waste. This demonstrates that (1) the excessive concern about food safety significantly increased the proportion of household food waste, the weight of food wasted, and the food waste ratio. The robustness tests supported this finding. (2) heterogeneity analysis showed that the impact of the safety preference on the likelihood of household food waste varied by the g

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Kim, Jeong-hwan, and Ji Yong Lee. "Impact of COVID19 on Household Food Waste." Korean Agricultural Economics Association 63, no. 3 (2022): 55–80. http://dx.doi.org/10.24997/kjae.2022.63.3.55.

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The pandemic of COVID19 has significantly changed consumers' food consumption and waste behaviors. Specifically, the main section of households’ food consumption shifted from food awayfrom- home to eating at home which could be connected with household food wastes. This study estimated the effect of COVID19 on the amount of household food wastes by using Consumer Behavior Survey for Food(CBSF) data. We analyzed the effect of COVID19 on household food waste emissions using the ordered logit model given the theory that food waste emissions are influenced by food prices and opportunity costs of f

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Usmani, Zeba, Minaxi Sharma, Surya Sudheer, Vijai K. Gupta, and Rajeev Bhat. "Engineered Microbes for Pigment Production Using Waste Biomass." Current Genomics 21, no. 2 (2020): 80–95. http://dx.doi.org/10.2174/1389202921999200330152007.

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Agri-food waste biomass is the most abundant organic waste and has high valorisation potential for sustainable bioproducts development. These wastes are not only recyclable in nature but are also rich sources of bioactive carbohydrates, peptides, pigments, polyphenols, vitamins, natural antioxidants, etc. Bioconversion of agri-food waste to value-added products is very important towards zero waste and circular economy concepts. To reduce the environmental burden, food researchers are seeking strategies to utilize this waste for microbial pigments production and further biotechnological exploit

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A.K., Verma* Sowjanya Lakshmi R.K**. "Food industry byproducts - As potential animal feeds." Science World a monthly e magazine 3, no. 3 (2023): 392–98. https://doi.org/10.5281/zenodo.7757433.

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Agriculture and food industry waste constitutes a major proportion (32%) of world-wide agricultural production. Recovering of nutrients from currently wasted resources and their utilization as feed resource with application of proper processing technologies will help curb the danger of gap between increasing livestock population and available feed resources to meet increasing population demands. Demand for processed foods increased tremendously due to altered lifestyle choice of global consumers with subsequent release of waste production from these processing plants. This waste management in

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Taneja, Akriti, Ruchi Sharma, Shreya Khetrapal, et al. "Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector." Metabolites 13, no. 5 (2023): 624. http://dx.doi.org/10.3390/metabo13050624.

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Overall, combating food waste necessitates a multifaceted approach that includes education, infrastructure, and policy change. By working together to implement these strategies, we can help reduce the negative impacts of food waste and create a more sustainable and equitable food system. The sustained supply of nutrient-rich agrifood commodities is seriously threatened by inefficiencies caused by agricultural losses, which must be addressed. As per the statistical data given by the Food and Agriculture Organisation (FAO) of the United Nations, nearly 33.33% of the food that is produced for uti

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Omari, Abdelouadoud, Abdelhafid Chafi, Ouafae Mokhtari, et al. "Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco." E3S Web of Conferences 364 (2023): 02009. http://dx.doi.org/10.1051/e3sconf/202336402009.

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The present work concerns the development of a food waste prevention strategy in a restaurant operating within a hotel in the city of Saidia in Eastern Morocco. The food service sector was chosen for this study because it is the second highest contributing sector to food waste on the global scale. Therefore, the role it plays in environmental pollution should not be neglected. The food waste prevention strategy adopted in this work consisted in performing a food waste audit at first. Then, the purchasing, storage, and handling conditions of food were improved. Finally, waste sorting was perfor

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Huho, Julius M., Rose C. Kosonei, and Peter, K. Musyimi. "The Media of Washatiyah Dakwah in Quranic Exegesis Study." Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences 3, no. 2 (2020): 932–46. http://dx.doi.org/10.33258/birci.v3i2.921.

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Food waste occurs when food is ready for consumption but not consumed. Food waste has considerable social, economic and environmental impacts. Even though it has become a global concern, no comprehensive studies on food waste in Kenya is available. This study sought to establish the sociodemographic determinants of households’ food waste in Garissa sub-county, in Garissa County, Kenya. A total of 165 consumers were involved in the study. Bakery products were the most wasted. The per capita food wasted was 6.1 kg/person/year or approximately 5.1 tonnes (equivalent to 39,352,110 Kcal) for Gariss

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Nurtekto and Ni Komang Ayu Artiningsih. "Pemanfaatan Kembali Limbah Roti dalam Proses Produksi Makanan Reuse Of Bread Waste In Food Production Process." Jurnal Agrifoodtech 3, no. 1 (2024): 49–54. http://dx.doi.org/10.56444/agrifoodtech.v3i1.1969.

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The World Food and Agriculture Organization (FAO) said that one third of the food produced each year, amounting to 1.3 billion tonnes, is food waste. Food waste is food that is fit to be eaten before or after it has expired. Food waste is classified into two: food losse and food waste. food waste based on probability is probably avoidable waste, avoidable food waste, unavoidable food waste. Sampel for probably avoidable waste is breadcrump. But sampel for unavoidable food waste is solid tofu waste. The problem of food waste that has a negative impact on health and the environment can be reduce

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Papargyropoulou, Effie, Julia K. Steinberger, Nigel Wright, Rodrigo Lozano, Rory Padfield, and Zaini Ujang. "Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia." Sustainability 11, no. 21 (2019): 6016. http://dx.doi.org/10.3390/su11216016.

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Food waste has formidable detrimental impacts on food security, the environment, and the economy, which makes it a global challenge that requires urgent attention. This study investigates the patterns and causes of food waste generation in the hospitality and food service sector, with the aim of identifying the most promising food waste prevention measures. It presents a comparative analysis of five case studies from the hospitality and food service (HaFS) sector in Malaysia and uses a mixed-methods approach. This paper provides new empirical evidence to highlight the significant opportunity a

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C, Dr Kalyani Srinivas, and Ms Rina Dongre. "A Study of Generation of Food Waste and Awareness Regarding the Food Waste Amongst Indian Households." International Journal of Trend in Scientific Research and Development Volume-2, Issue-4 (2018): 1174–78. http://dx.doi.org/10.31142/ijtsrd14161.

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Gonçalves, Carla, Sónia Saraiva, Fernando Nunes, and Cristina Saraiva. "Food Waste in Public Food Service Sector—Surplus and Leftovers." Resources 12, no. 10 (2023): 120. http://dx.doi.org/10.3390/resources12100120.

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Food waste occurs at various stages of the food supply chain, starting from the production stage on farms to processing, distribution, and consumption. It is an important global problem that has social, environmental, ethical, and economic costs. The present work aims to discuss the differences in waste generated from surpluses or leftovers, the monitoring systems of food waste in public food services, and the good practices to reduce food waste. Besides the accessible knowledge about reducing waste, tonnes of food were daily discarded and wasted. To achieve a sustainable food system, food was

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Goodman-Smith, Francesca, Siddharth Bhatt, Robyn Moore, et al. "Retail Potential for Upcycled Foods: Evidence from New Zealand." Sustainability 13, no. 5 (2021): 2624. http://dx.doi.org/10.3390/su13052624.

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Food waste is a problem that manifests throughout the food supply chain. A promising solution that can mitigate the food waste problem across various stages of the food supply chain is upcycling food ingredients that would otherwise be wasted by converting them into new upcycled food products. This research explores perception of upcycled foods from a panel of 1001 frequent shoppers at a large grocery retailer in New Zealand. Findings from this research uncover several hitherto unexamined aspects of consumers’ evaluations of upcycled foods. These include consumers’ indications about shelf plac

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Yoloye, Olujimi, Don Kiang, Donald Gray, and Tom Hendrey. "“DON'T WASTE YOUR FOOD” - INNOVATIVE FOOD WASTE RECEIVING FACILITY." Proceedings of the Water Environment Federation 2005, no. 9 (2005): 6495–503. http://dx.doi.org/10.2175/193864705783815203.

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Maswadi, Maswadi, Novira Kusrini, and Marisi Aritonang. "FOOD WASTE ON ASSORTED STAKEHOLDERS TOWARDS A GREEN ECONOMY FOOD SECURITY." Agrisocionomics: Jurnal Sosial Ekonomi Pertanian 8, no. 3 (2024): 988–98. https://doi.org/10.14710/agrisocionomics.v8i3.20729.

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Indonesia is the country with the second highest level of food waste in the world and the first in Southeast Asia. Therefore, Indonesia has the highest Global Hunger Index in Southeast Asia, second only to Timor Leste. This condition has continued to increase over the last twenty years compared to food loss. Therefore, Indonesia is increasingly vulnerable to food shortages. Food waste needs to be minimized to help meet future food needs. The aim of this research is to identify the factors that underlie consumer behavior in wasting food. Interviews were conducted with 273 respondents, especiall

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