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Food waste is a severe problem affecting the supply chain due to its significant adverse social and environmental effects. Even if the topic is hotly debated in the literature, there is a lack of research about the success factors influencing food waste prevention initiatives retailers undertake.

The research analyzes how several variables (i.e. product-related variables and technology-enabling variables) might impact the success of the sales of products close to the expiration date that is sold at a discounted price. Data from 390.000 products sold at a discounted price in 2020 and 2021 by a large Italian food retailer were examined with a regression analysis.

The results highlight that both product-related and technology-enabling variables influence the success of food prevention initiatives aimed at selling products close to the expiration date at a discounted price. In particular, the authors stress the importance of digital technologies in supporting food waste prevention initiatives.

The study offers several practical implications for managers in structuring a waste prevention initiative. The introduction of digital technologies, the monitoring of specific variables or the ability to find synergies with other food waste prevention initiatives are discussed to support retailers in reducing food losses.

The paper is focused on the retailer perspective, which is barely investigated due to the difficulty in finding data.

Regarding the retail internal supply chain (SC), both retailers and research are currently focused on reactive food waste reduction options in stores (e.g. discounting or donations). These options reduce waste after a surplus has emerged but do not prevent an emerging surplus in the first place. This paper aims to reveal how retailers can proactively prevent waste along the SC and why the options identified are impactful but, at the same time, often complex to implement.

The authors follow an exploratory approach for a nascent topic to obtain insights into measures taken in practice. Interviews with experts from retail build the main data source.

The authors identify and analyze 21 inbound, warehousing, distribution and store-related options applied in grocery retail. Despite the expected high overall impact on waste, prevention measures in inbound logistics and distribution and warehousing have not been intensively applied to date.

The authors provide a structured approach to mitigate waste within retailers' operations and categorize the types of barriers that need to be addressed.

This research provides a better understanding of prevention options in retail operations, which has not yet been empirically explored. Furthermore, this study conceptualizes prevention and reduction options and reveals implementation patterns.

Food waste behavior in the workplace or work-related gatherings has been less researched compared to that in household context. This study aims to bridge this gap through unfolding how and when quality of food waste prevention communication mitigates food waste behavior among frontline employees in the hospitality workplace.

Participants in this research comprised employees from four- and five-star hotels operating in Vietnam.

The results lent credence to the dual mediation channels of moral attitudes toward food wasting and meaningfulness of food waste reduction for the impact of quality of food waste prevention communication on employees’ food waste reduction intention and their reduced food waste behavior. The contingency role of employees’ green role identity was marginally confirmed for the nexus between employees’ food waste reduction intention and their food waste behavior.

This inquiry advances the understanding of mechanisms underlying work-related food waste behavior among hospitality employees.

This paper aims to demonstrate the relevance of identifying lock-ins that characterise a service, showing how lock-ins or impediments reinforce the status quo and prevent change. It provides an understanding of the factors hindering the development of value co-creation in this service.

The study is based on 19 semi-structured interviews with representatives of the Swedish waste management industry. It focusses on the difficulties that waste management companies encounter when they try to collaborate with their industrial customers to develop waste prevention services.

Four lock-ins that impede collaborative ways of working are identified: a business model based on short-term transactions rather than long-term relationships, a low level of self-confidence among waste managers regarding their competence to offer waste prevention services, non-supportive legal and economic institutional factors and existing waste processing infrastructures.

Based on a case of waste services and to provide a better understanding of the rationale of value co-creation, this paper points to the generic relevance of investigating situations in which value co-creation encounters difficulties.

The authors identify the fact that lock-ins impeding value co-creation can act as a roadmap for the development of new services.

By focusing on a case of unsuccessful value co-creation, the paper offers a counterpoint to cases of successful value co-creation.

Plate waste is uneaten food left behind on the plate after a meal. Plate waste – like all food waste – burdens the environment. Plate waste – in contrast to other types of food waste – is absolutely unnecessary and almost entirely preventable. This study aims to synthesize past research on plate waste and outline a future research agenda.

Past research into plate waste is discussed, and the need for specific directions of future research is pointed out. A systematics of measures for the prevention of plate waste is offered which uses the following as criteria: the suitability of measures to the hospitality context; and whether the measure has been scientifically proven to be effective.

Plate waste research has a very short history. To date, efforts have been focusing on quantifying the extent of the problem. More theoretical work is needed to identify drivers of place waste and develop and experimentally test theory-based practical interventions to reduce the amount of plate waste generated.

The key contribution of this perspective paper is to synthesize prior work on plate waste and offer a future research agenda.

This paper aims to address the food waste phenomenon by investigating the relationship between healthy lifestyle and food waste intensity and by considering the mediating role of food waste preventing behavior on such a relationship.

Based on an online survey of 1,941 UK millennial consumers, the research hypotheses were tested using the PLS-PM approach to structural equation model.

The results reveal that both the consumption of healthy food and the habit of eating at home enhance food waste reduction. Moreover, the findings corroborate the mediating effect of the food waste preventing behavior on the relationship between a healthy lifestyle and food waste intensity, thus underlying its role as an effective mechanism able to improve the influence of healthy lifestyle dimensions on food waste intensity.

The paper offers three levels of practical implications directed to public institutions, private manufacturers and retailers.

The study underlines the key relevance of ad hoc educational programs aimed at improving the overall awareness of young consumers about food waste damages, by specifically identifying the main features on which these programs should focus.

This paper adds knowledge by helping to explain how and why a healthier lifestyle could translate into food waste reduction. Moreover, the study offers a comprehensive understanding of preventing behavior by proposing a rich overview of strategies to adopt to avoid food waste.

The paper aims to build a political understanding of private waste management. Although the politics of waste is a matter of increasing interest across the social sciences, private sector choices about waste prevention and recycling – and their impacts on society – receive little attention in waste scholarship.

Leveraging assemblage thinking and the actor-network theory, this paper provides an empirical analysis of waste prevention and recycling practices in the marketplace of Anderlecht, in Brussels. This particular case is of interest because it concerns the largest and most popular city marketplace and a resource for the most socioeconomically precarious among Brussels’ population.

Over the past decade, under the banner of sustainability, the private company that managed the site developed multiple initiatives to prevent litter and control the costs of waste management by introducing new regulations and engaging with both the private and non-profit sectors.

Yet, the impact of these initiatives remains unknown with regard to the community served by the market and its vendors in particular. This paper presents the results of a series of fieldwork activities and interviews with key informants and actors in waste management conducted over more than a year since November 2016.

Food waste is one of the most challenging issues humanity is currently facing. Therefore, there has been a growing interest in the prevention of food waste because of world hunger, environmental impacts, resource scarcity and economic costs. The purpose of the study is to investigate the factors that influence food waste and the role of technology in tackling food waste in India and the Netherlands.

In order to explore differences in food loss and waste further this study will examine a number of practices on both the production and the consumer side, in a developing country and a developed country with different culture/economic backgrounds: India and the Netherlands. The factors that influence food waste were examined with a preliminary qualitative study, which consists of semi-structured interviews, and quantitative research that comprises a survey. Semi-structured interviews were conducted in both India and the Netherlands, which consists of five interviews. The survey data was collected from 78 individuals from India and 115 individuals from the Netherlands.

One of the main findings of the research is food waste is divided into waste within agricultural production (i.e. food loss) and final household consumption (i.e. food waste). Different factors influence food loss in different stages in the supply chain. Some of these factors include wastage during processing, storage, transportation and at the market-place. New technologies can utilize food loss for new purposes, so food loss is reduced to the minimum. Food waste is mainly influenced by food passing expiry date, food that is left too long in the fridge and consumers buying too much food. In final household consumption, technologies such as digital platforms enable individuals or organizations to share and donate their food, thereby creating awareness on food waste prevention and the environmental and ethical benefits.

The authors examine to what extent and in which ways supporting consumers to minimize food waste can be achieved via three stages: (1) understanding and evaluating food loss and waste, (2) identifying the factors that influence food loss and waste, (3) understanding consumer behaviors to encourage food waste reduction and (4) identifying the technological impact that would reduce food waste. As such, this paper contributes to ongoing debates about food waste by looking at the role of context and culture and by exploring differences between developed and developing countries. Also, the authors advance the debate by exploring both the role of advanced technology such as blockchain and drones in both preventing loss and waste as well as non-technological mechanisms.

This paper aims to explore UAE's transition towards circular economy (CE) through construction and demolition waste (CDW) management in the pre-construction stage. The extent of circularity is assessed by five key aspects of CE, such as policies and strategic frameworks, design for waste prevention, design for disassembly or deconstruction, use of prefabricated elements and CDW management plans.

Multiple case studies were conducted in the context of the Dubai construction industry (UAE). Three significant and unique construction projects were selected as the cases. Semi-structured interviews were carried out to collect data, and the thematic analysis technique and NVIVO 12 software were used for data analysis.

Findings reveal several positive initiatives towards CE in the UAE context; yet it is identified that the transition is still at the initial stage. Selected case studies, the best-case scenarios of UAE (i.e. influential cases), demonstrated adequate measures in relation to four key CE aspects out of five. For instance, (a) policies and strategic frameworks such as lean standards, green building standards and standards developed by the local authorities, (b) design for waste prevention (e.g. adherence to the 3R principle, and construction planning with BIM), (c) use of prefabricated elements and application of innovative construction technologies (e.g. 3DPC, DfMA) and (d) CDW management planning such as 3R principle were evident. However, the selected cases hardly showcase designing for disassembly or deconstruction.

The existing CDW practices are mostly conventional, as most constructions in UAE are procured through conventional building materials and methods. Therefore, there is a necessity of encouraging CE principles in CDW management. Even though the transition towards CE was evident in four key CE aspects out of five, the UAE construction industry has yet to adopt more effective CE-based CDW management practices to accelerate the circularity. Hence, it is necessary to enforce standard waste management guidelines, including the 3R principle, to standardise CDW management in UAE and encourage construction practitioners to adhere to CE principles.

The findings of this study provide valuable insights for decision-making processes around CDW management towards a CE. This paper contributes to the literature by bridging the CE concept with CDW management in the pre-construction stage. The study provides insights for industry practitioners for planning CE in terms of policies and strategic frameworks, CDW management planning, construction planning and application of innovative construction technologies.

According to a study by European Commission, 88m tons of food waste are generated per year, of which 46.5m tons are wasted by households. Households still remain the main source of food waste (53 percent). The purpose of this paper is to estimate households’ food waste and wastage-related losses of energy and nutrients among middle school students as well as assess educational intervention regarding food waste prevention.

The study included 555 students from 11 schools in Poland. The study was conducted using the survey questionnaire and the three-day record of food waste. The interventional group filled a questionnaire before and after of education as well as after three months of intervention.

Students waste 23 g of food per day. The most wasted products are: potatoes, bread, fruits and vegetable as well as meet and ham. Energy losses from leftovers are less than 1–10 percent. Losses of nutritional value along with wastages were the highest for vitamin C, but also for dietary fiber, potassium and folate. Food waste education was nearly twice as strong in study group with films intervention, than those who received only a leaflet for parents.

Middle school students are responsible for households’ food waste and contribute to energy and nutrition losses. Educational intervention is more effective, while using multimedia methods and need to be continued.

The paper is a scientific study and addressed to the scientific audience. However, due to the problem of households’ food waste, general public could be also interested.

Food waste is an element of waste management. Studying the scale of food waste and waste related behavior can help to better understand causes of food waste. The search for ways to limit food waste, through education address to young people, can be an effective method of prevention of waste. The UN has established 17 new development goals for the years 2015–2030 (United Nations, 2015). One of them (Goal 12) is focused on ensuring sustainable consumption and production. It means halving food waste at the retail and consumer levels and food losses at the production and post-harvest stages by 2030.

There are few publications available about food waste including energy and nutrients waste. This study shows the scale of household waste, the quantity and type of wasted products and causes of disposal. Also, the way of handling with food waste at homes was examined. It is also important to draw attention to the responsibility of young people in wasting food, which was examined in the paper.