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Short food supply chains have the potential to facilitate the transition to more sustainable food systems. Related distribution processes, however, can be challenging for smallholder and family farmers. To extend the market reach of farmers without the need for extensive investments, crowd logistics (CL) can be used. The purpose of this paper is to explore the benefits and trade-offs of implementing CL platforms in short food supply chains (SFSCs).

A decision support system (DSS) based on agent-based and discrete event simulation (DES) modelling is developed, which closely approximates the behaviour of customers and distribution processes at outlets. Different scenarios are explored to evaluate the potential of CL in rural and urban settings using the example of regions from Bavaria, Germany.

Results show that CL can be used to increase the reach of farmers in SFSCs at the cost of minor food quality losses. Moreover, a difference between urban and rural settings is noted: An urban scenario requires less investment in the driver base, whereas the rural scenario shows a higher potential to increase market reach.

Platform-based food delivery services are still mostly unexplored in the context of SFSCs. This research shows that platform services such as CL can be used to support local agriculture and facilitate the distribution of perishable food items, introducing a simulation-based DSS and providing detailed results on various application settings; this research serves as a steppingstone to facilitate successful real-world implementations and encourage further research.

The purpose of this article is to develop relationships between many major issues relevant to the agriculture supply chain.

With the purpose of gaining an all-encompassing understanding of the agriculture supply chain, this work uses 233 filtered research articles and three bibliometric analysis tools, namely VOSviewer, term frequency-inverse document frequency (TF-IDF) and Person correlation. The collected research publications were also catalogued using Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA).

Using analytic techniques, a total of 12 keywords were obtained. The study found that agri-products are in dire need of digitisation via Internet of things (IoT) and blockchain due to the usage of economic variables and comprehensive management of total food waste throughout transportation, anchoring quality and the predominant variable.

The study was limited to the Scopus and Web of Science (WoS) indexing in order to assess the viability of the linked idea and problem.

This study aims to generate vital knowledge in the field of horticulture-focused agriculture supply chain based on previous justification and relationship formation.

Post-harvest losses are becoming a huge issue worldwide and are predominantly severe in developing countries. Seeking ways to control post-harvest losses is important because losses decrease farm income by more than 15% for approximately 480 million small-scale farmers.

The study engaged Wave 4 (2018/2019) of the Living Standards Measurement Studies–Integrated Survey on Agriculture, to examine the impact of soil technology such as fertilisers, herbicides, pesticides and certified crops on post-harvest losses in Nigeria. The study engaged descriptive statistics, logit regression and propensity score matching (PSM) to analyse the data.

The study found that approximately 38% of the household harvest was lost along the value chain. In addition, the results showed that among the indicators of soil technology, crop certification has a significant impact on the reduction of post-harvest losses. The implication is that from the nearest neighbour and kernel-based matching, the use of certified crops by households contributed to 1.62 and 1.36% reduction in post-harvest losses, respectively. In contrast, pesticide, herbicide and fertiliser use had no significant impact on post-harvest losses.

One of the limitations is that this study applied the PSM, the model did not account for endogeneity. Therefore, in examining this concept, further studies should consider applying other impact model such as the difference-in-difference to account for endogeneity.

While previous studies have examined how ICT adoption, storage mechanisms and value chain among others help to minimise post-harvest losses, the aspect of how soil technology can reduce post-harvest losses has been a subject of exclusion in the extant literature. This study empirically examines the impact of soil technology adoption on post-harvest losses in Nigeria.

This research investigates how to optimize storage location assignment to decrease the order picking time and the waiting time of orders in the staging area of low-temperature logistics centers, with the goal of reducing food loss caused by temperature abuse.

The authors applied ABC clustering to the products in a simulated database of historical orders modeled after the actual order pattern of a large cold logistics company; then, the authors mined the association rules and calculated the sales volume correlation indices of the ordered products. Finally, the authors generated three different simulated order databases to compare order picking time and waiting time of orders in the staging area under eight different storage location assignment strategies.

All the eight proposed storage location assignment strategies significantly improve the order picking time (by up to 8%) and the waiting time of orders in the staging area (by up to 22%) compared with random placement.

The results of this research are based on a case study and simulated data, which implies that, if the best performing strategies are applied to different environments, the extent of the improvements may vary. Additionally, the authors only considered specific settings in terms of order picker routing, zoning and batching: other settings may lead to different results.

A storage location assignment strategy that adopts dispersion and takes into consideration ABC clustering and shipping frequency provides the best performance in minimizing order picker's travel distance, order picking time, and waiting time of orders in the staging area. Other strategies may be a better fit if the company's objectives differ.

Previous research on optimal storage location assignment rarely considered item association rules based on sales volume correlation. This study combines such rules with several storage planning strategies, ABC clustering, and two warehouse layouts; then, it evaluates their performance compared to the random placement, to find which one minimizes the order picking time and the order waiting time in the staging area, with a 30-min time limit to preserve the integrity of the cold chain. Order picking under these conditions was rarely studied before, because they may be irrelevant when dealing with temperature-insensitive items but become critical in cold warehouses to prevent temperature abuse.

Managing farm waste is a fundamental problem for farmers with economic, environmental and social impacts throughout the supply chain. Little research has explored innovative product solutions. This paper examines gleaning to reduce farm waste and proposes a resource-based Gleaning Innovation Framework which can lead to differentiated consumer products.

A multi-method approach, including descriptive company reviews, practitioner interviews and consumer surveys, evaluated how different participants in the food supply chain view the farm waste problem and the innovation of products through gleaning.

This research found that practitioners and consumers are cognizant and invested in reducing farm waste, with gleaning as a plausible solution. Future research includes gathering perspectives from retailers and other supply chain members, which may further develop the conceptualization of the gleaning innovation process.

Uniquely, the authors propose the Gleaning Innovation Framework that provides a platform for innovation across the supply chain to reduce farm waste. The research contributes to the farm waste debate with evidence that gleaning can assist the reduction of farm waste through product innovation. Developing innovations to reduce farm waste in sustainable and environmentally friendly ways would not only benefit the supply chain platform but also society.

The pressing issues of climate change and environmental degradation call for a reevaluation of how we approach economic activities. Both leaders and corporations are now shifting their focus, toward adopting practices and embracing the concept of circular economy (CE). Within this context, the Food and Beverage (F&B) sector, which significantly contributes to greenhouse gas (GHG) emissions, holds the potential for undergoing transformations. This study aims to explore the role that Artificial Intelligence (AI) can play in facilitating the adoption of CE principles, within the F&B sector.

This research employs the Best Worst Method, a technique in multi-criteria decision-making. It focuses on identifying and ranking the challenges in implementing AI-driven CE in the F&B sector, with expert insights enhancing the ranking’s credibility and precision.

The study reveals and prioritizes barriers to AI-supported CE in the F&B sector and offers actionable insights. It also outlines strategies to overcome these barriers, providing a targeted roadmap for businesses seeking sustainable practices.

This research is socially significant as it supports the F&B industry’s shift to sustainable practices. It identifies key barriers and solutions, contributing to global climate change mitigation and sustainable development.

The research addresses a gap in literature at the intersection of AI and CE in the F&B sector. It introduces a system to rank challenges and strategies, offering distinct insights for academia and industry stakeholders.

Food waste is increasingly becoming a major issue for retail companies. However, there is still limited knowledge of how new forms of collaborative consumption (CC) may impact firms' behavior. This paper identifies and examines how the enablers of food waste and firms' tendency to cooperate with their customers may affect the adoption of measures oriented to diminish waste reduction, as well as the use of mobile technologies.

A empirical study has been conducted on a sample of international firms operating in the food sector as retailers (i.e. restaurants, bar and catering services) or in similar activities (i.e. hotels and accommodations). The authors tested an empirical model aimed at revealing the possible mediating role of customer cooperation in affecting the impact of food waste enablers on (1) waste recovery measures and (2) the adoption of mobile technologies for food recovery.

The results of this study showed how customer cooperation mediates the impact of food waste enablers on the intention to use mobile applications for food recovery but not on the adoption of food recovery measures that, instead, mainly depends on waste causes internal to the firm.

This is one of the first studies that tries to identify and evaluate the impact of the different enablers of food waste on firms' pro-environmental behaviors. Interestingly, the authors show how customer cooperation is a decisive factor to promote new forms of CC in the food industry. Importantly, customer cooperation acts as a bridge between the drivers of food waste and a firm's intention to adopt measures against it. By actively involving customers, firms can gain insights, develop effective strategies and foster a culture of waste reduction that benefits both the business and the environment.

Higher education institutions (HEIs) play a pivotal role in fostering economic development by cultivating skilled workforce and generating knowledge and innovation. However, HEIs may pose a potential risk to sustainable economic development due to the generation of food waste inside their campus canteens. Therefore, this study aims to examine the influence of attitude, subjective norm (SN), perceived behavior control (PBC), religiosity and pro-social behavior among State Islamic Religious College (SIRC) students on their intention to avoid food waste behavior. This study also focused on the mediating role of the three original theory of planned behavior (TPB) variables and pro-social behavior in the relationship between religiosity and the intention to reduce food waste.

Questionnaires were used to collect data from 443 students at SIRC. The collected data were processed and analyzed using structural equation modelling to test direct, indirect and mediating effects.

The empirical results indicated that the eagerness of students at SIRC to reduce their behavior of leaving food behind can be driven by their negative attitudes or views toward food waste, the practice of religious teachings in their lives, the belief that they can avoid food waste and their concern for the environment. The empirical results reveal that even though religiosity influences SN, it is unable to strengthen the relationship between religiosity and the desire to be anti-food waste.

In addition to contributing to the food waste literature in the context of eating behavior, the results of this study have theoretical and practical implications.

To assess SIRC students’ behavioral intentions to avoid food waste behavior, this study used a contemporary setting to measure attitude, SN, PBC, religiosity and pro-social behavior, so strengthening the TPB’s empirical underpinning.

It is globally recognized that food waste has significant economic, social and environmental impacts. This study endeavors to identify the individuals' underlying factors that affect food waste behavior in a social context in Egypt.

Due to the scarcity of research illustrating food waste in a social context, a qualitative research paradigm is employed. In-depth semi-structured interviews are conducted with 18 Egyptian households to report their experiences, thoughts and feelings while eating in a social context.

Based on thematic analysis using grounded theory procedures, eight main elements affecting creation and reduction of food waste in social contexts are identified. Additionally, the authors investigate the role of emotions in social dining contexts. A key finding is that food waste in social events is inevitable and is the acceptable norm in the Egyptian culture. Thus, the first step to reduce food waste is paying more attention to change culture. Persuading people with the negative consequences of food waste issue on behalf of their cultural values will be more challenging and may require more innovative approaches.

Although food waste issue is one of the contemporary issues in the world, very little is known about how social food consumption leads to food waste behavior. This study employs social influence theory and the collectivistic culture orientation to investigate the unanswered question of why food gets wasted in social meal context.

Food waste (FW) is a significant problem in the hospitality sector worldwide. The Covid-19 pandemic has imposed a health protocol on the hospitality sector to protect the customers and the community. This paper aims to evince a new understanding of the tourist city during the Covid-19 pandemic by exploring the effects of the new health protocol on FW management at the consumption stage in the hospitality sector in Dubai.

In this study, the authors use a scale assessment method and a survey distributed to 202 tables in 35 restaurants offering open buffet catering in Dubai.

The paper’s findings provide evidence that: first, the tourist city has faced substantial changes during the pandemic as the new health protocol imposed by the Covid-19 circumstances has mitigated the waste of food in the open buffet services. Second, the highest waste has been observed for vegetables, followed by grains (especially rice) and bread. The lowest waste has been observed for meat and fruits. Third, FW per table varies considerably by consumer groups. The FW quantity of residents is significantly higher than that of tourists. Family gathering tables with an essential number of children waste more food than the other group types. Fourth, consumers claimed to become more conscious about the quantum of FW as a direct response to the socio-economic circumstances imposed by the lockdown such as food availability, salary reduction, economic uncertainty and employment instability. Fifth, the attitude to keeping food on the plate does not change considerably.

This paper offers many practical implications. Using newly discovered pieces of evidence from practitioners, hoteliers and policymakers, this paper highlights current hospitality practices that can reduce the waste of food in a postpandemic world. Furthermore, our paper suggests a set of actions for restaurants offering open-buffet services to reduce FW at the consumption stage.

This paper adds significance to the extant tourist city literature. The tourist city served as an example of a recent urban development characterized mainly by tourist consumption. This research advances the understanding of FW management and customers’ behavior during the Covid-19 pandemic in an important touristic city “Dubai” and suggests a set of actions.