Food Supply Chain During Pandemic: Changes in Food Production, Food Loss and Waste

Cutting Food Waste through Cooperation along the Food Supply Chain

Food produced but not used for human consumption is a waste of natural resources. In order to prevent and reduce food waste, the main causes have to be identified systematically along the food supply chain (FSC). The aim of this study is (1) to shed light on the causes and effects of food waste through the analysis of 44 qualitative expert interviews examining the processes and intermediaries a...

Food Waste Volume and Composition in the Finnish Supply Chain: Special Focus on Food Service Sector

During 2010-2012 we carried out project Foodspill, concentrating on mapping the volume and composition of food waste in the Finnish foodchain. 380 households weighed their avoidable food waste each day when they disposed of food during a two-week research period. The average annual food waste was 23 kg per person, and for households 120–160 kg per annum. For the food service sector the amount, ...

Consumers in a Sustainable Food Supply Chain (COSUS): Understanding Consumer Behavior to Encourage Food Waste Reduction

Consumers are directly and indirectly responsible for a significant fraction of food waste which, for a large part, could be avoided if they were willing to accept food that is suboptimal, i.e., food that deviates in sensory characteristics (odd shape, discoloration), or that has a best-before date which is approaching or has passed, but that is still perfectly fine to eat. The choice to accept...

TOWARD A SUSTAINABLE FOOD SYSTEM Reducing Food Loss and Waste

Food-production and food-supply programmes in India.

This paper outlines brietly the growth of India’s agriculture and, more recently, the role of food-production programmes in that growth, observing the impact of food-production and also of food-supply programmes on the society at large and, especially, on the diets of poorer families. Inevitably, this first part of the paper is largely descriptive; however, in the last one-third of the paper, t...