Opening the black box of food waste reduction
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Preventing food becoming wasted may be more effective than diverting food that has already been categorised as waste away from landfill and incineration to other waste destinations higher up the food waste hierarchy.
“It is worth noting that preventing food becoming wasted (e.g. via preventing food waste at source, feeding to other people, etc.) may be more effective than diverting food that has already been categorised as waste away from landfill and incineration to other waste destinations higher up the food waste hierarchy (e.g. composting, anaerobic digestion).”
From Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions (2019) · cites this paper as Garrone et al., 2014
The Introduction (page unavailable) describes source reduction and recovery for human consumption as high-priority strategies in the food-waste hierarchy. “Managing surplus food” (page unavailable) lists composting and fuel production as other uses before waste disposal. The paper does not assess whether preventing waste is more effective than diverting already-wasted food from landfill or incineration to composting or anaerobic digestion. (LLM, conf=0.80)
Experimental — accuracy not yet measuredEdible products are sorted out due to quality, expired before being purchased, or being damaged or spilled in the market.
“Consequently, edible products are sorted out due to quality, expired before being purchased, or being damaged or spilled in the market [6,43,64,66].”
From Understanding Food Loss and Waste—Why Are We Losing and Wasting Food? (2019) · cites this paper as [64]
The Agriculture and fishing section identifies non-compliance with market standards, such as fruit size and shape, as a source of surplus food. The Retail trade and Case B sections describe unsold products reaching their sell-by date and products with damaged packaging. These passages support most of the claim, but they do not identify spills as a cause. (LLM, conf=0.86)
Experimental — accuracy not yet measuredExcessive cooking in the household causes food waste, and the type of service provided in the food service industry that provides an excessive amount of food such as a buffet also causes food waste.
“Excessive cooking in the household causes food waste, but the type of service provided in the food service industry, which provides an excessive amount of food such as a buffet, also causes food waste [43,64,105].”
From Understanding Food Loss and Waste—Why Are We Losing and Wasting Food? (2019) · cites this paper as [64]
The Household consumption section says food cooked but not consumed becomes surplus that is mainly disposed of. The Food service and Case C sections link overproduction to surplus food and report that some of it is disposed of as waste. The copy does not identify buffets or an excessive-portion service model as a cause. (LLM, conf=0.84)
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- Authors
- Garrone, P., Melacini, M., & Perego, A.
- Affiliations
- Politecnico di Milano (IT)
- Corresponding author
- Melacini, Marco
- Venue
- Food Policy
- Publisher
- Elsevier BV
- Published
- 2014-06
- Volume
- 46
- Pages
- 129-139
- ISSN
- 0306-9192 (ISSN-L)
- OpenAlex
- W3125771866
- Cited by
- 394
- References
- 44
- Citations by year
- 2026: 22 · 2025: 31 · 2024: 27 · 2023: 35 · 2022: 51 · 2021: 52 · 2020: 39 · 2019: 36 · 2018: 32 · 2017: 32 · 2016: 21 · 2015: 11 · 2014: 4 · 2013: 1
- FWCI
- 32.49
- Type
- journal article
- Language
- en
- Open access
- green
- doi.org
- Locations
- Food Policy (publishedVersion)
- SSRN Electronic Journal (acceptedVersion)
- Virtual Community of Pathological Anatomy (University of Castilla La Mancha) (submittedVersion, other-oa)
- RePEc: Research Papers in Economics (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
- Social Sciences › Business, Management and Accounting › Strategy and Management › Sustainable Supply Chain Management
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Keywords
- food waste reduction, food supply chain sustainability, food waste reduction strategies
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