Using System Thinking to Identify Food Wastage (FW) Leverage Points in Four Different Food Chains

Annelies Verspeek- van der Stelt (), Frederike Praasterink, Evelot Westerink-Duijzer, Ayella Spaapen, Woody Maijers and Antien Zuidberg
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Annelies Verspeek- van der Stelt: Department of Food & Industry, HAS Green Academy, 5223 DE ‘s Hertogenbosch, The Netherlands
Frederike Praasterink: Department of Food & Industry, HAS Green Academy, 5223 DE ‘s Hertogenbosch, The Netherlands
Evelot Westerink-Duijzer: Department of Supply Chain Innovation, HZ University, 4382 NW Vlissingen, The Netherlands
Ayella Spaapen: Department of Applied Research, Aeres University of Applied Sciences, 8251 JZ Dronten, The Netherlands
Woody Maijers: Department of Agri Food Lifesciences, Inholland University of Applied Sciences, 2628 CN Delft, The Netherlands
Antien Zuidberg: Department of Food & Industry, HAS Green Academy, 5223 DE ‘s Hertogenbosch, The Netherlands

Sustainability, 2025, vol. 17, issue 14, 1-26

Abstract: About one third of all food produced for human consumption is lost or wasted, leading to societal, economic and environmental challenges. This study identifies the most important food wastage (FW) leverage points and their interrelations with specific food chains. Semi-structured interviews were conducted across four different food chains (milk, poultry, potatoes and greenhouse-grown fruit and vegetables) from primary production to food service. The outcomes of the interviews were summarized via a systems approach and validated during co-creation sessions. A total of twenty-two FW leverage points were identified across the food chains, consisting of four major hotspots, six patterns of behaviours, six structures and six mental models. Common transformative leverage points across all food chains were damaged products, oversupply, regulations and standards that limit product use and a lack of prioritization of FW reduction. Additionally, this study found that co-creation sessions with stakeholders from across the food chains could facilitate the formation of coalitions of willing companies, encouraging collaborative efforts to reduce FW.

Keywords: food systems approach; food waste hotspots; food chain; leverage points; systemic change (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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