TY  - JOUR
A1  - Pietrangeli, Roberta
A1  - Eriksson, Mattias
A1  - Strotmann, Christina
A1  - Cicatiello, Clara
A1  - Nasso, Marco
A1  - Fanelli, Luca
A1  - Melaragni, Luigia
A1  - Blasi, Emanuele
T1  - Quantification and economic assessment of surplus bread in Italian small-scale bakeries: An explorative study
JF  - Waste Management
N2  - The generation of bread waste at suppliers and retailers is often linked to the production of surplus bread. This study reports the results of the first direct quantification and economic assessment of surplus bread conducted in Italy, involving a panel of 12 bakeries and their branches located in the Lazio region, which compiled a daily diary for 5 months. They are small-scale bakeries which reflect the typical structure of the Italian businesses in the bakery sector, producing fresh bread and selling it directly to consumers. The surplus bread measured during the study consists of 6,694 kg in total, with an average quantity of 4.83 kg/day per bakery. Studying the three main products (common bread, focaccia bread and bread rolls), the average rate of surplus is respectively 5.88 %, 3.99 % and 5.28 % of the production. The corresponding economic loss represents, on average, 5.44 % of the daily turnover. A set of factors seems to exert highest influence on the generation of surplus, as the range of production, location and number of customers. When surplus bread occurs, in 63 % of the cases it is managed on alternative routes to avoid disposal. Even if detected surplus bread does not necessarily become waste, it indeed represents a big loss for bakeries.
KW  - Food waste
KW  - bakeries
KW  - bread waste
KW  - waste quantification
Y1  - 2023
U6  - http://dx.doi.org/10.1016/j.wasman.2023.07.017
VL  - 2023
IS  - 169
SP  - 301
EP  - 309
ER  -