A Pilot Study on Industry Stakeholders’ Views towards Revalorization of Surplus Material from the Fruit and Vegetable Sector as a Way to Reduce Food Waste

Shelley Fox, Owen Kenny, Francesco Noci and Maria Dermiki ()
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Shelley Fox: Department of Health and Nutritional Sciences, Faculty of Science, Atlantic Technological University, Ash Lane, F91YW50 Sligo, Ireland
Owen Kenny: Department of Health and Nutritional Sciences, Faculty of Science, Atlantic Technological University, Ash Lane, F91YW50 Sligo, Ireland
Francesco Noci: Department of Sports Exercise and Nutrition, School of Science and Computing, Atlantic Technological University, Dublin Road, H91T8NW Galway, Ireland
Maria Dermiki: Department of Health and Nutritional Sciences, Faculty of Science, Atlantic Technological University, Ash Lane, F91YW50 Sligo, Ireland

Sustainability, 2023, vol. 15, issue 23, 1-19

Abstract: Food waste is a global issue, with the fruit and vegetable sector accounting for higher losses compared with other sectors. The aim of this study was to gain an understanding into how industry stakeholders in Ireland manage surplus fruit and vegetable material remaining after their main processing. An explanatory sequential mixed methods approach was employed to collect data in the form of online surveys (n = 55) and one-to-one interviews (n = 7). The findings outlined several barriers to revalorization. Most respondents were measuring food waste and actively trying to minimize it, although this was for economic rather than environmental sustainability reasons. Environmental sustainability measures were an important factor for larger companies, although all respondents agreed it was important to manage this material from an environmental perspective. This material was mostly classified as “food waste” and usually composted or used for animal feed. Many stakeholders had identified opportunities for revalorization; however, for smaller businesses, this cannot become a reality without considerable investment. Joined-up thinking is required among all stakeholders, including consumers and policy makers, to create positive sustainable changes. Education and greater awareness about the extent of the food waste crisis may assist in achieving reduction targets and encourage revalorization in the industry.

Keywords: food loss; sustainability; surplus material; waste management; mixed methods (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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