Suchergebnisse

11 figures, 6 tables.-- Supplementary information available. ; The Sustainable Development Goal 12.3 focuses on food and its inedible parts that exit the supply chain and thus are lost or wasted. This work addresses the food waste problem by presenting the development of a tool to design business models to reduce the production of food waste. This has been developed within the LIFE16 project iRexfo, coordinated by the University of Perugia. The tool aims at transferring the results obtained in a pilot region (Umbria, Italy) to 4 other regions in Europe. It has been coded in Python and has a graphical user interface (GUI) to insert inputs and display outputs. The GUI has been developed in FLASK and it is hosted in the website of PythonAnywhere. A case study on the application of the software is also presented, mainly based on data retrieved in the Umbria region, Italy. Together with economic analysis, also, environmental assessment is performed. ; Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. i-REXFO LIFE (LIFE16ENV/IT/000547) is a project funded by the EU under the LIFE 2016 program. This work has been partially funded by the GTCLC-NEG project that has received funding from the European Union's Horizon 2020 research and innovation program under the Marie Sklodowska-Curie grant agreement No. 101018756. ; Peer reviewed

Front Cover -- Saving Food -- Copyright Page -- Contents -- List of contributors -- Preface -- 1 Introduction to global food losses and food waste -- 1.1 Introduction -- 1.2 System definition -- 1.2.1 Food losses and food waste -- 1.2.2 Food supply chain -- 1.2.3 Food commodity groups -- 1.2.4 Geographical and temporal boundary -- 1.3 Food losses and food waste quantification -- 1.3.1 Bibliometric analysis of literature -- 1.3.1.1 Type of publications -- 1.3.1.2 Temporal trend for year of publications and estimation -- 1.3.1.3 Distribution of countries -- 1.3.1.4 Food supply chain coverage -- 1.3.2 Different methods used for food losses and food waste quantification -- 1.3.2.1 Overview of methods -- 1.3.2.2 Advantages and disadvantages of methods -- 1.3.3 Food losses and food waste in general -- 1.3.3.1 Farm losses and waste -- 1.3.3.2 Postharvest losses and waste -- 1.3.3.3 Consumer food waste -- 1.3.3.4 Comparison of food losses and food waste for different development levels of countries -- 1.4 Implications for future -- 1.5 Conclusions -- References -- 2 Soil and crop management to save food and enhance food security -- 2.1 Introduction: enhancing food security by reducing yield loss -- 2.2 Yield loss and food security -- 2.3 Preserving soil health: an imperative if we want to feed the future -- 2.3.1 Land availability and soil quality: undertaking a precautionary approach -- 2.3.2 The role of soil organic matter in preventing soil degradation and maintaining yields -- 2.4 Unsustainable agricultural practices and their effect on yield loss -- 2.4.1 "Soil fatigue" and yield decline -- 2.4.2 The effect of synthetic fertilizers on pests and soil health -- 2.5 Agricultural practices for a more sustainable agriculture -- 2.5.1 Conservation agriculture -- 2.5.1.1 Principles of conservation agriculture.

In France, along the whole food chain, almost 20% of the food produced ends up in the bin. To fight against this food waste and more precisely in order to achieve the goal of reducing food waste by 50%, France developed a more and more consistent legislative arsenal: at the beginning, it was based on guiding documents, but now there is a strong legislative framework (Law No. 2016-138; Law No. 2018-938; Ordinance n° 2019-1069; Law n° 2020-105 ; Ordinance n°2020-1142). This article aims to provide a brief overview of the French Regulation on food waste, to discuss about the objectives of this regulation and then to develop four specific issues that concerns environment challenges, social considerations, consumer information and food policy. On this basis, it will be possible to question the possible gaps and limits in the French Law on the fight against food waste and to conclude on the potential future developments. In Frankreich landen entlang der gesamten Lebensmittelkette fast 20 % der produzierten Lebensmittel in der Mülltonne. Um diese Lebensmittelverschwendung zu bekämpfen und um das Ziel zu erreichen, die Lebensmittelverschwendung um 50 % zu reduzieren, hat Frankreich ein immer kohärenteres legislatives Arsenal entwickelt: Zu Beginn basierte dies auf Leitfäden, inzwischen gibt es einen starken gesetzlichen Rahmen (Gesetz Nr. 2016-138; Gesetz Nr. 2018-938; Verordnung Nr. 2019-1069; Gesetz Nr. 2020-105; Verordnung Nr. 2020-1142). Dieser Artikel soll einen kurzen Überblick über die französische Verordnung über Lebensmittelabfälle geben, die Ziele dieser Verordnung erörtern und dann vier spezifische Themen behandeln, die Umweltprobleme, soziale Erwägungen, Verbraucherinformation und Lebensmittelpolitik betreffen. Auf dieser Grundlage wird es möglich sein, die eventuellen Lücken und Grenzen des französischen Gesetzes zur Bekämpfung der Lebensmittelverschwendung zu hinterfragen und eine Schlussfolgerung zu möglichen zukünftigen Entwicklungen zu ziehen.

Reducing food waste is typically part of a supermarket's corporate social responsibility (CSR) strategy and includes actions and policies that should satisfy the expectations of diverse stakeholders. Managers are responsible for implementing CSR strategies. However, how and why do supermarket managers engage in supermarket food waste reduction practices has been largely ignored by existing research. Moser draws on qualitative data collected among Dutch supermarket managers and provides implications for theory and practice. First, she shows how managers carry out micro-CSR practices and highlights the important role of knowledge sharing. In practical terms, it is important to share best practices, to share knowledge, to collaborate with external partners, and to engage with governments and non-governmental organisations (NGOs).

Around 1/3 of edible food produced is wasted and when converted into calories this losscorresponds to 1/4 of the nutritional energy from food. Reducing food waste is a "triplewin" activity: as it saves money since less resources are needed, as less waste is equal tothe opportunity to feed more people in the future, and furthermore reduced wastedecreases the pressure on climate, water, and land resources. The need to reduce foodwaste is also a part sustainability goals (SDG12.3). The success in reducing food waste ishighly dependent on an effective communication across the supply chain since the truecause of food waste many times is found in other parts of the supply chain than it where itactually happens. Such circumstances are particularly challenging in global food chainsin particular food chains starting in developing countries ending in high income countriesdue to the geographic distance and the involvement of many actors.The aim of this project, coordinated by the "SIANI" Expert group on food wastepreventions strategies in global food chains" was to gather current knowledge andexperience, as well as best practice on how to manage food chains starting in developingcountries ending in high income countries with focus on vegetables and fresh fruits. Thiswas done by taking a multi-stakeholder perspective, by a survey and a workshop, toidentify knowledge gaps and opportunities:The specific questions raised in the project were:• How can our way of managing global food chains support the farmer in lowincome countries?• How can best practice in high income countries (e.g. Sweden) decrease the foodwaste of imported food by e.g. appropriate labelling, appropriate businessmodels, consumer information etc.?• How can best practice in our (Swedish) food chains be transferred to low incomecountries, improving the local food chain to the benefits of the local actors? Sinceglobal and local food markets are communicating vessels the hypothesis is that awell-functioning local food chain will lead to less overall food waste and moreincome to the farmers.The gap analysis shows that there are large knowledge gaps on how the supply chainsfunction, how much food is wasted and the causes of the food waste. The survey carriedout also shows that there is a demand for political action, and resources are needed inorder to make a change: − To facilitate and enable actions directed towards minimising food waste,recourses are needed for: education and training, technology implementation,better infrastructure and communication in the food system. This is importantwhen trading with developing countries and poor farmers with low educationalbackground.− The transparency, particularly in long supply chains, is problematic asinformation seems to be lost the longer the chain is; this is especially challengingwhen working with developing countries where the knowledge gap and theability to be a strong partner compared to the large industries and retailers ischallenging. Other aspects of transparency that needs to be addressed is thesharing information on e.g. campaigns, and other activities having an influenceon the demand along the food supply chain.− The survey shows that there is much knowledge in place that is not shared alongthe supply chain. Round table discussions and knowledge sharing within different sectors may be a first step in making use of current know-how, and to set up anagenda on needs and how to collaborate− To facilitate and enable actions directed toward minimising food waste, recoursesare needed for: education and training of all those in the early stages of the supplychain, technology implementation, better infrastructure and communication in thefood system. This is important when trading with developing countries and poorfarmers with low educational background. Much research is ongoing relating to sustainable food production without considering theresearch question being central for reducing food waste. Food waste research still suffersfrom that it is a quite new research area that is under development. Research focus onglobal food chains is currently focusing on quantification of food waste, impact ofinformation activities and awareness raising activities and is focused on the situation inhigh income countries. Addressing food waste in global food chains as defined in thisreport shows that research adapted to the needs in the local food chains in developingcountries are needed. For example how can a farmer make use of IT in a simple way(almost every farmer has a mobile phone), are there packing solution that can be usedtropical fruits so that a desired even quality can be delivered, how to handle the waste thatstill happens in the best way (feed, new product, biogas etc.) and how to take care of theinedible parts (leaves, stems, peels etc.). Process technologies suitable for small scaleapplications, e.g. by processing fruits having a low quality it can be preserved and sold asexported as processed fruit instead of being unsold or sold to the local market to a muchlower price.The Swedish resource base and research network could contribute to more sustainableand fair food chains with less waste by sharing their knowledge and take actionsaccording to:• Swedish Universities and Institutes could take a role in educating students andhosting visiting researchers to cover the knowledge gaps.• NGOs could take the important role as facilitators and educators in developingcountries on site.• The actors in the food supply chain can advance their position by dialogue,collaboration and information sharing; also, by hosting trainees from developingcountries learning Swedish best practice and serve as food "waste ambassadors"when they return back home.• Researcher and innovators could contribute to technology development,particularly simple, robust technological solutions to be used in developingcountries.• The key is however that Swedish actors we collaborate (researchers, innovators,food processors, retailers, authorities and policy makers) and share ourknowledge and experience in an organised way. The actual practical solutions for reducing food waste need to build on the collectedexperience and the knowledge carried by the actors in the supply chains and theresearchers working with problems relating to food from different perspectives. Abottom-up approach is needed being supported by appropriate policy intervention.Finally, although the field is hampered by the unclear ownership of the question and lackof collaboration, there is always a" working window" for each actor in the supply chainwhere improvements can take place right now. Numerous of examples and ideas areprovided in the report and its annex. ; Financial support: Swedish International Agriculture Network Initiative (SIANI) Project Time: October 2015- November 2016

Intro -- FOOD WASTE: PRACTICES, MANAGEMENT AND CHALLENGES -- FOOD WASTE: PRACTICES, MANAGEMENT AND CHALLENGES -- Library of Congress Cataloging-in-Publication Data -- CONTENTS -- PREFACE -- Chapter 1: FOOD WASTE: AN EXPRESSION OF THE EVOLUTION OF CURRENT AGRICULTURAL DEVELOPMENT SYSTEMS -- ABSTRACT -- INTRODUCTION -- WASTE AND DOMINANT POSITIONS IN THE AGRIFOOD SUPPLY CHAINS -- WASTE AND OTHER PARADOXES OF THE AGRIFOOD SYSTEMS -- INITIATIVES AGAINST LOSSES AND WASTE -- CONCLUSION -- REFERENCES -- BIOGRAPHICAL SKETCH -- Chapter 2: FOOD WASTES AS SOURCES OF NATURAL ANTIOXIDANTS -- ABSTRACT -- 1. INTRODUCTION -- 2. RECOVERY OF ANTIOXIDANT COMPOUNDS FROM FOOD WASTES -- 2.1. Recovery of Antioxidants for Application as Functional Food Ingredients -- 2.2. Recovery of Antioxidants for Application as Food Preservatives -- 2.3. Recovery of Antioxidants for Applications Not Related to Food -- CONCLUSION -- ACKNOWLEDGMENTS -- REFERENCES -- Chapter 3: POTENTIAL OF SPENT COFFEE GROUNDS AS SOURCES OF DIETARY FIBER WITH ANTIOXIDANT ACTIVITY -- ABSTRACT -- 1. INTRODUCTION -- 2. CHEMICAL COMPOSITION -- 3. RECOVERY OF PHENOLICS AND ANTIOXIDANT ACTIVITY -- CONCLUSION -- ACKNOWLEDGMENTS -- REFERENCES -- Chapter 4: POTENTIAL APPLICATIONS OF FOOD WASTES TO BIOENERGY BY ANAEROBIC PROCESSES -- ABSTRACT -- INTRODUCTION -- FOOD WASTES AS A SUBSTRATE IN ANAEROBIC DIGESTION PROCESS -- IDEAL PARAMETERS TO ANAEROBIC DIGESTION OF FOOD WASTES -- Temperature -- Volatile Fatty Acids -- pH -- C/N Ratio -- Nutrients -- Reactors Configurations -- ENERGY POTENTIAL FROM FOOD WASTE ON ANAEROBIC PROCESSES -- Methane Production -- Hydrogen Production -- Others Bio-Products -- CONCLUSION -- REFERENCES -- Chapter 5: ANAEROBIC DIGESTION: A PROMISING SOLUTION FOR FOOD WASTE MANAGEMENT IN URBAN AREAS IN VIETNAM -- ABSTRACT -- 1. INTRODUCTION.

PurposeThe aim of this empirical paper is to study information sharing in fresh food supply chains, with a specific goal of reducing waste and facilitating sustainable performance. The study focuses on material and information flow issues, specifically on sharing demand and shelf‐life data.Design/methodology/approachThis work has been designed as an exploratory case study in three fresh food supply chains, milk, fresh fish, and fresh poultry, in the Nordic countries. The cases are based on interviews and data from the databases of the companies involved. Each case focuses on analyzing information flow, particularly the current order patterns and forecasting and planning process, and material flow, focusing on the supply chain structure. In two cases significant changes have been made to forecasting processes and material flow, while the third case intends to identify the most beneficial uses of shared information to create a sustainable fresh food supply chain.FindingsThe performance of the perishable food chain can be improved by more efficient information sharing. The key to improved operations is how and for which purposes the shared data should be used. In addition, changes in the supply chain structure were needed to speed up the deliveries and ensure shelf availability. The cross‐case analysis revealed that improved performance was obtained with parallel changes in information sharing and usage and in material flow.Originality/valueFew studies approach the problem of waste and sustainability from an integrated supply chain perspective. This paper links data sharing with the sustainability performance of the supply chain as a whole.

The objective of this thesis was to develop concepts to support the reduction of food waste in the food sector. The concepts are targeted to private companies, such as manufacturing businesses, retailers, and large-scale consumers, as well as to organizations that support the former in their food waste reduction approaches. Mostly, these auxiliary organizations include research organizations, political institutions, or private initiatives. First, this study looked at three food waste reduction cases: a hospital, a cafeteria, and a residential home. In these organizations, this project included identifying the initial quantities of food waste and the most problematic organization-specific areas that led to it, followed by developing and implementing measures to reduce these problems. Based on the conclusions from these cases, the next step was to develop the first support concept. It responds to the need for a holistic approach that would contribute to achieving food waste reduction beyond the boundaries of any single company. This was accomplished by incorporating participatory elements into the concept. Next, the study adapted a PDCA (Plan–Do–Check–Act) cycle for the reduction of food waste, by integrating relevant stakeholders into participatory project steps. In the case studies food waste in the residential home was reduced significantly from 21.4% to 13.4%, as well as in the hospital cafeteria (19.8% to 12.8%). In contrast, food waste remained on a constant level in the hospital (25.6% and 26.3%). However, figures from the hospital did indicate a reduction of the food provided and wasted per person and per day. In the participating organizations five problematic fields leading to food waste were revealed: information on food waste, communication, product presentation, food ordering and supply, and customer needs. These cases demonstrated the need to integrate all relevant stakeholders, such as inter-divisional employees, management, suppliers, and customers, into a holistic food waste reduction approach in order to increase commitment and taking over of responsibility. At the end, a "Manual for Managers" described and summarized the concept as a whole. This manual serves as a guideline for managers who wish to reduce food waste in their respective organizations. It summarizes the approaches applied in the different steps and illustrates how the results of each step can be documented. It also lists the goal of each step and thus brings to mind why the different tasks need to be accomplished. It facilitates the application of the participatory concept and helps managers to complete the relevant steps one by one. The second concept dealt with an analysis of how auxiliary organizations can be supported in developing tools and transferring them to their target demographic. This entailed developing a marketing concept that would help auxiliary organizations to become more market-oriented. The concept developed in this thesis demonstrates what auxiliary organizations need to do in order to identify the attributes a support tool needs to have for it to be appealing to users. Furthermore, the concept illustrates how it would be possible to optimize the transfer of these tools to the different target groups. This second concept of support was put into practice and tested using the LAV platform (LAV – Avoiding Food Waste, from the German "Lebensmittel Abfall Vermeiden") as a case study. This case demonstrated how an auxiliary organization, in this case a research institute, was systematically guided through the process of developing the LAV platform and transferring it to its desired target group. The LAV platform was specifically set up and targeted to SMEs in the German food sector that wished to reduce food waste in their operations. The LAV platform compiled various applicable tools from academia as well as from industry, and the most suitable tools were made available in a toolbox. The tools were classified according to topic and market segment. The effectiveness of the concept was assessed by SMEs and industry organizations that evaluated the platform's user-friendliness. It was rated according to two categories. In one category, the overall performance of the platform was rated 1.6 (on a six-point scale where 1 is the best and 6 is the worst, analogous to German school grades). The second category assessed the extent to which users considered the platform to be a useful tool for preventing food waste. The average rating on a nine-point scale (where 9 was the best) was 7.2. Finally, the concept was summarized in the "Marketing Campaign Guide", which presents a systematic and target-audience-centered approach. This guide leads organizations through the various steps of a marketing campaign, from defining the required benefits of a new product or service to ultimately launching it. It comprises the eight steps of research, planning, pretesting, implementing, monitoring, recycling and revision, transfer, and raising follow-up financing. Both concepts developed in this thesis contribute to addressing the holistic challenge of fighting food waste, because these concepts support all relevant players (auxiliary organizations as well as actors directly in the food supply chain) who need to be involved in food waste reduction efforts. In this way, both concepts make an important contribution to reaching the Sustainable Development Goal (SGD 12.3), to which the EU and its Member States have committed, of halving per capita food waste on the retail and consumer level by 2030, and reducing food waste during production and manufacturing. ; Lebensmittelabfallvermeidungskonzepte für Stakeholder der Lebensmittelwertschöpfungskette und unterstützende Organisationen Ziel der vorliegenden Arbeit war die Entwicklung von Unterstützungskonzepten zur Reduktion von Lebensmittelabfällen (LMA) in der Ernährungswirtschaft. Diese richten sich zum einen an privatwirtschaftliche Unternehmen, wie lebensmittelverarbeitende Betriebe, Händler und Großverbraucher. Zum anderen werden Organisationen adressiert, wie wissenschaftliche Institute, politische Institutionen oder private Initiativen, deren Ziel es ist, Hilfsinstrumente für privatwirtschaftliche Unternehmen zu entwickeln, um diese in ihrem Bestreben zu unterstützen, LMA zu reduzieren. Zunächst wurden Fallstudien zur Lebensmittelabfallvermeidung in drei Gemeinschafts-verpflegungseinrichtungen (Krankenhaus, Cafeteria, Seniorenheim) durchgeführt. In den beteiligten Organisationen wurden die anfallenden Mengen an LMA zu Studienbeginn ermittelt und die Problembereiche, die zur ihrer Entstehung geführt haben, identifiziert. Weiterhin wurden Maßnahmen zur Reduktion der LMA entwickelt, umgesetzt und evaluiert. Basierend auf den Erkenntnissen der drei Fallstudien wurde das erste Unterstützungskonzept entwickelt. Dieses berücksichtigt die Notwendigkeit für ein ganzheitliches Unterstützungskonzept, das nicht nur zu einer Reduktion von LMA innerhalb der Unternehmensgrenzen führt, sondern die gesamte Wertschöpfungskette mit in den Blick nimmt. Um das zu erreichen wurde ein PDCA-Zyklus (Plan-Do-Check-Act) so angepasst, dass die relevanten Stakeholder der Wertschöpfungskette innerhalb partizipativer Projektelemente in den Prozess der LMA-Vermeidung einbezogen werden. In den Fallbeispielen konnten im Seniorenheim die LMA signifikant von 21.4% auf 13.4% reduziert werden, ebenso in der Cafeteria (19.8% zu 12.8%). Im teilnehmenden Krankenhaus dagegen stagnierte der Anteil (25.6% und 26.3%). Allerdings gingen dort sowohl die tägliche Ausgabemenge, wie auch LMA pro Person zurück. In den beteiligten Einrichtungen wurden fünf Problembereiche identifiziert, die zur Entstehung der LMA beitragen, dazu zählen: Informationen über LMA, Kommunikation, Speisendarbietung, Speisenbestellung und -ausgabe sowie Kundenbedürfnisse. Die Fallbeispiele zeigten den Bedarf an einer wertschöpfungskettenübergreifenden Zusammenarbeit, um LMA nicht stufenweise zu verschieben. Weiterhin demonstrierten die Fälle die Notwendigkeit, relevante Stakeholder, wie Mitarbeitende verschiedener Abteilungen, das Management aber auch Lieferanten und Kunden, mit in den Maßnahmenentwicklungsprozess einzubeziehen, um Motivation und die Übernahme von Verantwortung zu steigern. Abschließend wurde auf Grundlage von Erfahrungen aus unterschiedlichen LMA-Projekten in der Ernährungswirtschaft ein Benutzerleitfaden für das Unterstützungskonzept erstellt. Der Leitfaden fasst die notwendigen Schritte eines LMA-Vermeidungsprojekts zusammen. Er veranschaulicht die Ziele der einzelnen Schritte, präsentiert Ansätze zur Durchführung, und beschreibt in welcher Form Ergebnisse dokumentiert werden können. Der Leitfaden erleichtert seinen Benutzern somit die Anwendung des Unterstützungskonzeptes zur Verringerung von LMA. Für die Entwicklung des zweiten Konzeptes wurde zunächst analysiert, wie die Organisationen (z.B. wissenschaftliche Institute, politische Institutionen oder private Initiativen), die Hilfsinstrumente gegen Lebensmittelverschwendung für Unternehmen der Lebensmittelwirtschaft entwerfen, unterstützt werden können. Dies beinhaltete die Herleitung eines Marketingkonzeptes, dass es unterstützenden Organisationen ermöglicht, marktorientierter zu arbeiten, indem sie zuerst den Bedarf ihrer Zielgruppe ermitteln, darauf basierend marktorientierte Hilfestellungen entwickeln, und diese abschließend bei der Zielgruppe bekannt machen. Das Konzept wurde am Beispiel der LAV-Plattform (LAV – Lebensmittel Abfall Vermeiden) getestet. Diese wurde von einer unterstützenden Organisation unter Beteiligung von Praxispartnern und Branchenverbänden für die Zielgruppe der klein- und mittelständischen Unternehmen der Ernährungswirtschaft entwickelt. Die Fallstudie zeigte, wie die unterstützende Organisation, in diesem Fall ein Forschungsinstitut, systematisch durch den Marketingprozess, von der Entwicklung der Plattform bis hin zu ihrer Bekanntmachung in der Branche, geleitet wird. Für die LAV-Plattform wurden öffentlich zugängliche Instrumente gegen Lebensmittelverschwendung gesammelt, eine Vorauswahl getroffen und diese strukturiert nach Anwendungsziel und Marktsegment in Form einer Toolbox zur Verfügung gestellt. Die Benutzerfreundlichkeit der Plattform wurde durch die am Entwicklungsprozess beteiligten Praxispartner und Branchenvertreter bewertet: Der Gesamteindruck der Plattform erhielt eine 1,6 (auf einer Skala von 1 bis 6, mit 1 = sehr gut, 6 ungenügend) und ihr Potenzial zur Vermeidung von LMA eine 7,2 (auf einer Skala von 1 bis 9, mit 1 = sehr schlecht, 9 = sehr gut). Basierend auf den gewonnen Erkenntnissen dieser Fallstudie wurde das Marketingkonzept in einem Nutzerleitfaden für unterstützende Organisationen zusammengefasst. Die beiden entwickelten Konzepte richten sich an alle relevanten Akteure (unterstützende Organisationen sowie Akteure der Lebensmittelwertschöpfungskette), die einbezogen werden müssen, um LMA zu reduzieren. Aus diesem Grund leisten beide Konzepte einen wichtigen Beitrag dazu, LMA im Handel und beim Verbraucher bis 2030 zu halbieren und entlang der Wertschöpfungskette zu reduzieren, so wie es das politische Ziel der "Agenda 2030 für nachhaltige Entwicklung" der Vereinten Nationen vorsieht, zu dem sich auch die Bundesregierung bekannt hat.

Purpose
– The purpose of this paper is to signpost the genesis of food security and associated factors such that organisations, enterprises, policy makers and interested stakeholders can seek to explore and understand this important societal issue. The challenges that food security poses are eclectic in nature and cut through country, society, organisation and individual boundaries. Only through identifying these factors – hence identifying underlying factors of food waste and usage of information within food supply chains to untangle them – can we adopt enterprise interventions in order to initiate and mitigate food security risk.


Design/methodology/approach
– As a viewpoint piece, there is no empirical work to report in this paper. An exploratory review of the literature has allowed for the extraction of food security concerns that need the attention of stakeholders across the enterprise to ensure robust food supply chains can be are created, maintained and sustained through a better understanding and usage of information, knowledge and data.


Findings
– This paper articulates six constructs that underpin the challenges of establishing food security. It is suggested that information relating to factors may support decision-makers within communities, organisations and enterprises to better understand these factors that then contribute towards enhanced food security. Relevant strategies or policies can then emerge and be developed such that strategic as well as operational interventions can be prioritised across national, regional or industry level. Underpinning the above, the waste within and across the food supply chain contributes to the six factors, also highlighting where additional focus may need to be applied to sustain food supply chains.


Research limitations/implications
– This paper is a position paper that does not offer factual insight but rather highlights a direction of thought that others can consider exploring as part of wider research agendas in the topical area where enterprise, organisational, and information-based contributions may support the development of strategy-led food security policy.


Practical implications
– This paper provides reassuring insights that will help decision and policy makers assemble their thoughts when it comes to prioritising their communications and interventions amongst organisational/enterprise-level stakeholder groups involved in food security and food supply chain contexts.


Social implications
– This paper has highlighted the need for more research around the human and organisational factors that are identified as both underpinning the need for food security and, as drivers of waste throughout the food supply chain. Indeed, there is further work needed to highlight the inter-relationships that exist and, which then feed into resulting interventions.


Originality/value
– To raise the importance of food security amongst differing stakeholder community groups at the organisational and enterprise level.

PurposeRegarding the retail internal supply chain (SC), both retailers and research are currently focused on reactive food waste reduction options in stores (e.g. discounting or donations). These options reduce waste after a surplus has emerged but do not prevent an emerging surplus in the first place. This paper aims to reveal how retailers can proactively prevent waste along the SC and why the options identified are impactful but, at the same time, often complex to implement.Design/methodology/approachThe authors follow an exploratory approach for a nascent topic to obtain insights into measures taken in practice. Interviews with experts from retail build the main data source.FindingsThe authors identify and analyze 21 inbound, warehousing, distribution and store-related options applied in grocery retail. Despite the expected high overall impact on waste, prevention measures in inbound logistics and distribution and warehousing have not been intensively applied to date.Practical implicationsThe authors provide a structured approach to mitigate waste within retailers' operations and categorize the types of barriers that need to be addressed.Originality/valueThis research provides a better understanding of prevention options in retail operations, which has not yet been empirically explored. Furthermore, this study conceptualizes prevention and reduction options and reveals implementation patterns.

A forest is an ecosystem with a variety of plant and animal life-from trees to deer. These plants and animals are connected through food chains, or the passing of energy from one living thing to another. In this volume, readers explore a forest for themselves, learning about the living things that can be found there. Informative text and fun fact boxes explain the connections between forest creatures, and vibrant photographs of forest wildlife fill each page. Readers can even visualize the way food chains come together as they study a detailed forest food web

In the past year, over four million Australians have run out of food and have been unable to buy more. Conversely, we also waste a lot of food right through the supply chain, costing the economy a staggering 20 billion annually. How can Australia address the needs of people who are food insecure, and by the same token minimise waste, to achieve an equitable and sustainable approach to food?.