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

Florian Rösler, Judith Kreyenschmidt and Guido Ritter
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Florian Rösler: iSuN—Institute of Sustainable Nutrition, FH Münster University of Applied Sciences, 48149 Münster, Germany
Judith Kreyenschmidt: Department of Fresh Produce Logistics Professorship for Quality & Processing Fresh Produce, Hochschule Geisenheim University, 65366 Geisenheim, Germany
Guido Ritter: iSuN—Institute of Sustainable Nutrition, FH Münster University of Applied Sciences, 48149 Münster, Germany

Sustainability, 2021, vol. 13, issue 17, 1-30

Abstract: 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 food-processing 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.

Keywords: food waste; food loss; good practice; food-processing industry (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:13:y:2021:i:17:p:9569-:d:621712

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