Uncovering Challenges in Meeting SDG 12.3 Targets: A Comprehensive Examination of Factors Contributing to Food Waste

Dilip Kumar, Abhinav Kumar Shandilya () and Sajjan Choudhuri
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Dilip Kumar: Manipal Academy of Higher Education, Welcomgroup Graduate School of Hotel Administration
Abhinav Kumar Shandilya: Birla Institute of Technology, Department of Hotel Management and Catering Technology
Sajjan Choudhuri: SRM University

A chapter in Proceedings of the International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2024), 2024, pp 21-42 from Springer

Abstract: Abstract Purpose of study: This study aims to identify the drivers of food waste and major countries contributing towards this global problem to contribute towards achieving the United Nations Sustainable Development Goals 2030 agenda. Responsible consumption and production (SDG 12) to ensure sustainable consumption and production patterns cover 11 subareas. Methodology used: A review of existing reports (FAO, WRAP, FUSION, UNEP, UNICEF) and literature of the last 42 years has been done to explore the major food waste contributors and efforts taken by the various countries at various levels to counter this challenge. Major findings: European countries have been identified as key contributors to barriers hindering the achievement of SDG 12.3. These barriers primarily arise from consumer attitudes and behaviours, stringent food safety norms, ineffective food-sharing models lacking government support, portion sizes, and a lack of motivation within the catering sector, whether through incentives or rewards. Initiatives such as policy frameworks, media campaigns, and improved food-sharing models have been identified as crucial to mitigating food waste. Summary: Although efforts are coming from around the world, especially after the launch of the UNSDG 2030 agenda, European countries are contributing more towards this global concern. Implications: Achieving SDG 12.3 is crucial for addressing global sustainability concerns and fulfilling the needs of over 10% of the global population. Simultaneously, successfully implementing this goal can contribute to reducing Greenhouse Gas (GHG) emissions generated by food waste disposal, aligning with broader sustainability objectives.

Keywords: SDG; Sustainability; Food waste; Catering; Consumer behaviour (search for similar items in EconPapers)
Date: 2024
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DOI: 10.2991/978-94-6463-437-2_3

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