An Exploration of Food Sustainability Practices in the Food Industry across Europe

Maria McDonagh, Sarah O’Donovan, Aisling Moran and Lisa Ryan ()
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Maria McDonagh: Department of Sport, Exercise and Nutrition, Atlantic Technological University, H91 T8NW Galway, Ireland
Sarah O’Donovan: Department of Sport, Exercise and Nutrition, Atlantic Technological University, H91 T8NW Galway, Ireland
Aisling Moran: Department of Sport, Exercise and Nutrition, Atlantic Technological University, H91 T8NW Galway, Ireland
Lisa Ryan: Department of Sport, Exercise and Nutrition, Atlantic Technological University, H91 T8NW Galway, Ireland

Sustainability, 2024, vol. 16, issue 16, 1-16

Abstract: Sustainability is becoming essential and actively debated in the food sector, influencing companies and stakeholders globally. Sustainability practices have been developed and integrated into food industry actions and policies to meet present needs without compromising future needs. The aim of this study was to explore the current sustainability practices across the food industry in Europe and how initiatives are developed, implemented and evaluated to achieve food sustainability targets. This study formed part of a larger European project (2022-1-IE01-KA220-VET-000087508 Digitalisation of Sustainable Health Education). In-depth semi-structured interviews were conducted with 21 food industry employees with expertise in sustainability across Ireland, Poland, Lithuania, and Cyprus. Interviews were transcribed and thematically analysed. Three themes were identified: sustainable practices challenges, facilitators of green practice, and thinking to the future, Complying with the Science-Based Targets initiative, and setting emissions targets such net zero by 2050 and reducing waste output, drove sustainable activities. Participants identified barriers to initiative development and implementation including cost, monitoring time, product quality, and employee engagement. Employee and stakeholder understanding were crucial to sustainability initiative success. Gaps in research were identified as the proliferation of environmental labels and greater company collaboration to share sustainability data. A key consideration highlighted in discussions was the importance of collaboration and education for raising awareness and strengthening the implementation and long-term maintenance of food sustainability practices within industry. Greater collaboration between large food companies to share raw sustainability metric data could strengthen initiative outcomes and raise greater awareness among stakeholders, bridging the knowledge gap with producers or stakeholders who operate on a smaller scale.

Keywords: food industry; sustainability; food sustainable practices; sustainable development goals (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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