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1. Farm-to-fork… and beyond? A call to incorporate food waste into food systems research

Author:
Hodgins, Kelly; Parizeau, Kate
Source:
Food & foodways 2020 v.28 no.1 pp. 43-60
ISSN:
1542-3484
Subject:
food waste,   etc   ; farm to fork; foodways;     Show all 3 Subjects
Abstract:
... Although food waste is gaining attention as an issue of environmental, social, and economic concern, this topic has only been taken up minimally by food scholars, despite its apparent relevance to food systems scholarship. Through a literature scan of nine food systems journals, we identify and characterize all instances of “food waste” and “food loss” mentions. We find that reference to this impo ...
DOI:
10.1080/07409710.2020.1718280

2. What’s the deal? Consumer price involvement and the intention to purchase suboptimal foods. A cross-national study

Author:
Tsalis, George
Source:
Food quality and preference 2020 v.79 pp. 103747
ISSN:
0950-3293
Subject:
food waste,   etc   ; consciousness; foods; humans; prices; questionnaires;     Show all 6 Subjects
Abstract:
... Retailers aim to supply consumers exclusively with food products that are flawless, and therefore impose strict standards that foods have to comply with before deemed qualified for retail. This practice results in large amounts of foods, suitable for human consumption, to be discarded due to deviation from these standards. In an effort to battle food waste, retailers have begun to offer suboptimal ...
DOI:
10.1016/j.foodqual.2019.103747

3. A picture says it all? The validity of photograph coding to assess household food waste

Author:
van Herpen, Erica; van der Lans, Ivo
Source:
Food quality and preference 2019 v.75 pp. 71-77
ISSN:
0950-3293
Subject:
food waste,   etc   ; glass; photographs;     Show all 3 Subjects
Abstract:
... Valid measurements are essential in studies into levels of household food waste and differences therein over time, cultures, or consumer groups. They are also key to identifying factors that affect waste levels and to testing the effects of potential interventions. Yet, there is a lack of valid measurement methods for household food waste. The current study assesses the validity of coding of photo ...
DOI:
10.1016/j.foodqual.2019.02.006

4. Food waste management in Shanghai full-service restaurants: A senior managers’ perspective

Author:
Filimonau, Viachaslau; Zhang, Huining; Wang, Ling-en
Source:
Journal of cleaner production 2020 v.258 pp. 120975
ISSN:
0959-6526
Subject:
food waste,   etc   ; eating out; interviews; kitchens; restaurants; waste management; China;     Show all 7 Subjects
Abstract:
... The challenge of food waste in the foodservice sector of China is under-examined. This paper advances knowledge by exploring the food waste management practices adopted in a sample of Shanghai full-service restaurants. Through 22 in-depth semi-structured interviews with senior managers it establishes the significance of the food waste challenge and identifies Chinese food consumption habits as a m ...
DOI:
10.1016/j.jclepro.2020.120975

5. Changing food behaviors in a desirable direction

Author:
Schifferstein, Hendrik NJ
Source:
Current opinion in food science 2020 v.33 pp. 30-37
ISSN:
2214-7993
Subject:
food waste,   etc   ; corporate social responsibility; food industry; market economy;     Show all 4 Subjects
Abstract:
... Affluent societies face several challenges involving the relationships between people and their food, including the rise of welfare diseases and the huge amount of food wasted. These problems are partly due to the operation of the market economy, in which companies develop products that cater to momentary desires of individual consumers. To tackle societal problems, we need to develop different ap ...
DOI:
10.1016/j.cofs.2019.11.002

6. Consumer associations about other buyers of suboptimal food – And what it means for food waste avoidance actions

Author:
Aschemann-Witzel, Jessica; Otterbring, Tobias; de Hooge, Ilona E.; Normann, Anne; Rohm, Harald; Almli, Valérie L.; Oostindjer, Marije
Source:
Food quality and preference 2020 v.80 pp. 103808
ISSN:
0950-3293
Subject:
food waste,   etc   ; consciousness; food choices; foods; purchasing; surveys; Europe;     Show all 7 Subjects
Abstract:
... One approach to tackling the imminent sustainability problem of food waste is to sell suboptimal food which otherwise might be wasted. However, understanding how the action of buying price-reduced suboptimal food is influenced by the fact that the consumer purchases it publicly while observed by others is yet unexplored. The present research investigates which associations consumers form when they ...
DOI:
10.1016/j.foodqual.2019.103808

7. Fast and Isothermal Hydrothermal Liquefaction of Polysaccharide Feedstocks

Author:
Gollakota, Akhila; Savage, Phillip E.
Source:
ACS sustainable chemistry & engineering 2020 v.8 no.9 pp. 3762-3772
ISSN:
2168-0485
Subject:
food waste,   etc   ; biofuels; boiling; feedstocks; heat; hydrothermal liquefaction; pectins;     Show all 7 Subjects
Abstract:
... We investigated the isothermal and fast (short time, rapid heating) hydrothermal liquefaction (HTL) of six different polysaccharides abundant in food waste. Pectin was the polysaccharide most difficult to convert, and the highest biocrude yield it provided from isothermal HTL (350 °C, 31.6 min) was 13 wt %. The highest biocrude yields from isothermal HTL for the other polysaccharides were about 20 ...
DOI:
10.1021/acssuschemeng.9b06873

8. Factors affecting food waste at the downstream entities of the supply chain: A critical review

Author:
Yetkin Özbük, Raife Meltem; Coşkun, Ayşen
Source:
Journal of cleaner production 2020 v.244 pp. 118628
ISSN:
0959-6526
Subject:
food waste,   etc   ; economic impact; supply chain; systematic review;     Show all 4 Subjects
Abstract:
... The food waste problem is not simple and it requires the integration of various actors involved in the food supply chain. Otherwise, the goal of reducing food waste and minimizing the negative environmental, social, and economic consequences would be difficult to attain. Up to now, far too little attention has been paid to understanding the food waste factors at the downstream stages of the food s ...
DOI:
10.1016/j.jclepro.2019.118628

9. Black boxing milk: Date labeling, quality, and waste throughout the Norwegian milk chain

Author:
Plasil, Tanja
Source:
Food & foodways 2020 v.28 no.1 pp. 22-42
ISSN:
1542-3484
Subject:
food waste,   etc   ; food chain; food safety; foodways; humans; milk;     Show all 6 Subjects
Abstract:
... We confront the expiration date whenever we shop, eat or discard food. This label has changed our foodways in profound and unforeseen manners, on the one hand increasing food safety while on the other reducing our sensory ability to judge food, thus leading to an increase in food waste. Only by understanding how the quality and expiration date of a product are interrelated and co-constructed by di ...
DOI:
10.1080/07409710.2020.1718274

10. Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk

Author:
Weston, Max; Phan, Minh Anh Thu; Arcot, Jayashree; Chandrawati, Rona
Source:
Food chemistry 2020 v.326 pp. 127017
ISSN:
0308-8146
Subject:
food waste,   etc   ; anthocyanins; color; colorimetry; freshness; lactic acid; milk; milk quality; pH; shelf life; spoilage;     Show all 11 Subjects
Abstract:
... Active use-by date (AUBD) or freshness indicators hold great potential to reduce food waste. Herein, we develop an anthocyanin AUBD indicator that is capable of discriminating between fresh, spoiling, and spoiled milk. The sensor undergoes a visible blue to purple to pink color change in response to lactic acid, which is an indicator of microbial spoilage in milk. Anthocyanin is cast into a range ...
DOI:
10.1016/j.foodchem.2020.127017

11. Consumer knowledge and behaviors regarding food date labels and food waste

Author:
Kavanaugh, Melissa; Quinlan, Jennifer J.
Source:
Food control 2020 v.115 pp. 107285
ISSN:
0956-7135
Subject:
food waste,   etc   ; adults; consumer education; food industry; freshness; surveys; United States;     Show all 7 Subjects
Abstract:
... Food date labels are commonly used by the food industry despite not being well understood by consumers. Consumers may mistakenly believe that food label dates are meant to convey information about a food's safety, but in many instances label dates are set by the food producer to indicate quality or freshness. Label date confusion may, therefore, contribute to household food waste, a growing social ...
DOI:
10.1016/j.foodcont.2020.107285

12. Evaluation of global research trends in the area of food waste due to date labeling using a scientometrics approach

Author:
Patra, Debasmita; Leisnham, Paul T.; Tanui, Collins K.; Pradhan, Abani K.
Source:
Food control 2020 v.115 pp. 107307
ISSN:
0956-7135
Subject:
food waste,   etc   ; cooperative research; databases; dietetics; food production; food science; food security; supply chain;     Show all 8 Subjects
Abstract:
... Food is lost or wasted at different stages of the food production, consumption, and supply chain. Confusion over the interpretation of date labels at the retail and consumption stages results in consumers discarding safe, wholesome, and good quality food, which contribute significantly to the global food waste. Yet, there is a lack of research in understanding the association between food waste an ...
DOI:
10.1016/j.foodcont.2020.107307

13. Food waste concerns, eating behaviour and body weight

Author:
Sheen, Florence; Hardman, Charlotte A.; Robinson, Eric
Source:
Appetite 2020 v.151 pp. 104692
ISSN:
0195-6663
Subject:
food waste,   etc   ; eating habits; energy intake; high energy foods; obesity; portion size; weight gain;     Show all 7 Subjects
Abstract:
... Consumer food waste is now a significant social issue. However, given that the modern day food environment has become characterised by larger portion sizes of more energy-dense foods, personal concerns about wasting food may result in eating behaviours that promote excess energy intake and weight gain. Across 3 studies, we developed a brief (5-item) measure to quantify concerns about food waste an ...
DOI:
10.1016/j.appet.2020.104692

14. Pyrolysis of food waste over a Pt catalyst in CO2 atmosphere

Author:
Kim, Soosan; Lee, Jechan
Source:
Journal of hazardous materials 2020 v.393 pp. 122449
ISSN:
0304-3894
Subject:
food waste,   etc   ; benzene derivatives; carbon dioxide; catalysts; catalytic activity; platinum; pyrolysis;     Show all 7 Subjects
Abstract:
... In this study, a method of disposing food waste is introduced via catalytic pyrolysis under CO₂ condition. The catalyst and CO₂ hindered the generation of condensable compounds, leading to enhancing non-condensable gas generation. However, they did not affect the amount of solid residues left after the thermal reaction. The amount of condensable cyclic compounds was reduced when the catalyst and/o ...
DOI:
10.1016/j.jhazmat.2020.122449

15. Bioaugmentation to enhance anaerobic digestion of food waste: Dosage, frequency and economic analysis

Author:
Jiang, Junfeng; Li, Lianhua; Li, Ying; He, Yu; Wang, Changrui; Sun, Yongming
Source:
Bioresource technology 2020 v.307 pp. 123256
ISSN:
0960-8524
Subject:
food waste,   etc   ; Methanosarcinales; anaerobic digestion; bioaugmentation; biogas; economic feasibility; gas production (biological); income; sequence analysis;     Show all 9 Subjects
Abstract:
... This study investigated whether bioaugmentation can improve the anaerobic digestion (AD) performance of food waste (FW), as well as the effects of addition dosage and frequency on the bioaugmentation’s performance and economic feasibility. The findings demonstrated that all the bioaugmented digesters, regardless of dosage and frequency, performed more effectively in biogas production than the non- ...
DOI:
10.1016/j.biortech.2020.123256

16. Sustainable materials for the design of forefront printed (bio)sensors applied in agrifood sector

Author:
Arduini, Fabiana; Micheli, Laura; Scognamiglio, Viviana; Mazzaracchio, Vincenzo; Moscone, Danila
Source:
Trends in analytical chemistry 2020 v.128 pp. 115909
ISSN:
0165-9936
Subject:
food waste,   etc   ; agricultural wastes; developing countries; electrochemistry; food quality; laboratory techniques; monitoring; paper; recycling;     Show all 9 Subjects
Abstract:
... The search for sustainability has now become a duty for all those entities, nations or people who intend to combat poverty in the world, safeguard the environment and bridge the gap of disparities that unfortunately still exist between underdeveloped countries and medium-high developed nations.The agrifood sector plays an important role in this vision, and the development of sustainable analytical ...
DOI:
10.1016/j.trac.2020.115909

17. Temperature profiling of open- and closed-doored produce cases in retail grocery stores

Author:
Monge Brenes, Ana Lorena; Brown, Wyatt; Steinmaus, Scott; Brecht, Jeffrey K.; Xie, Yurui; Bornhorst, Ellen R.; Luo, Yaguang; Zhou, Bin; Shaw, Angela; Vorst, Keith
Source:
Food control 2020 v.113 pp. 107158
ISSN:
0956-7135
Subject:
food waste,   etc   ; food safety; grocery stores; monitoring; refrigerators; relative humidity; risk reduction; temperature profiles;     Show all 8 Subjects
Abstract:
... Temperature control of produce in the retail environment is essential to reduce food safety risks, maintain quality, and reduce food waste. Previous studies have demonstrated that retrofitting or replacing open display cases doors results in better control of temperature and humidity. However, there are no studies to date that comprehensively evaluate temperature profiles in cases with and without ...
DOI:
10.1016/j.foodcont.2020.107158

18. A comparative study of food waste management in full service restaurants of the United Kingdom and the Netherlands

Author:
Filimonau, Viachaslau; Todorova, Ekaterina; Mzembe, Andrew; Sauer, Lieke; Yankholmes, Aaron
Source:
Journal of cleaner production 2020 v.258 pp. 120775
ISSN:
0959-6526
Subject:
food waste,   etc   ; European Union; comparative study; consumer preferences; foods; recycling; restaurants; Netherlands; United Kingdom;     Show all 9 Subjects
Abstract:
... The EU-28’s food service sector generates excessive amounts of food waste. This notwithstanding, no comparative, cross-national research has ever been undertaken to understand how food waste is managed in restaurants across the EU-28. This study contributes to knowledge by presenting a first attempt to conduct a comparative analysis of restaurant food waste management practices in the UK and the N ...
DOI:
10.1016/j.jclepro.2020.120775

19. Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients

Author:
Schroën, Karin; de Ruiter, Jolet; Berton-Carabin, Claire C.
Source:
Food engineering reviews 2020 v.12 no.2 pp. 101-120
ISSN:
1866-7910
Subject:
food waste,   etc   ; emulsions; filtration; foams; food quality; foods; healthy diet; human health; ingredients; protein sources;     Show all 10 Subjects
Abstract:
... One of the major challenges we face as humankind is supplying a growing world population with sufficient and healthy foods. Although from a worldwide perspective sufficient food is produced, locally, the situation can be dire. Furthermore, the production needs to be increased in a sustainable manner for future generations, which also implies prevention of food waste, and making better use of the a ...
DOI:
10.1007/s12393-020-09212-5

20. A review on microalgal culture to treat anaerobic digestate food waste effluent

Author:
Chuka-ogwude, David; Ogbonna, James; Moheimani, Navid R.
Source:
Algal research 2020 v.47 pp. 101841
ISSN:
2211-9264
Subject:
food waste,   etc   ; algae culture; ammonium; ammonium nitrogen; anaerobic digestion; energy; microalgae;     Show all 7 Subjects
Abstract:
... Food waste constitutes a significant portion of waste in the world. Indeed, it is estimated that about one-third of edible human food is wasted globally. Anaerobic digestion has been identified as a promising technology for the treatment of food waste as it generates a significant amount of energy and can remove a substantial portion of the organics. However, this process has not been adequately a ...
DOI:
10.1016/j.algal.2020.101841