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Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste

  • Food-processing companies are controlled by societal influences and economic interests, but their efforts with regard to reducing food loss and waste are very different. This qualitative study aims to identify basic recommendations of good practice for the food-processing industry in order to prevent and handle food loss and waste. For this purpose, a comprehensive literature review was conducted in the field of food waste prevention and data was collected from thirteen German companies. The findings summarize the recommendations of good practice, which cover the entire supply chain from supplier to consumer and beyond. The analysis showed that the participating companies are already partially aware of operational measures, even if they are applied or mentioned without a systematic approach. Furthermore, the analysis revealed that most activities relate to internal matters, like processing, employees and utilization. However, the responsibility of foodprocessing companies does not end with internal processes to reduce food waste. The results show that some companies are already aware of their responsibility to be involved along the entire supply chain. Finally, the results show that the needs of consumers and suppliers must also be considered in order to reduce food waste, in addition to direct reduction measures. This paper highlights nine important stages and 53 basic recommendations for companies to address food loss and waste in order to improve their practices.
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Author:Judith Kreyenschmidt, Florian Rösler, Guido Ritter
DOI of original publication:https://doi/org/10.3390/su13179569
Parent Title (English):Sustainability
Document Type:Article
Date of Publication (online):2021/09/13
Year of first Publication:2021
Provider of the Publication Server:FH Münster - University of Applied Sciences
Release Date:2021/09/14
Tag:Nachhaltigkeit; Sustainability; food waste reduction
First Page:9569
Last Page:9599
Faculties:Oecotrophologie · Facility Management (OEF)
iSuN Institut für Nachhaltige Ernährung
open_access (DINI-Set):open_access
Publication list:Ritter, Guido
Licence (German):License LogoCreative Commons - Namensnennung (CC BY 4.0)