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Take-back agreements in the perspective of food waste generation at the supplier-retailer interface
Swedish Univ Agr Sci, Dept Energy & Technol, Box 7070, S-75007 Uppsala, Sweden..ORCID-id: 0000-0001-5586-0372
Swedish Univ Agr Sci, Dept Econ, Box 7013, S-75007 Uppsala, Sweden..
Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), Institutionen för miljö- och livsvetenskaper (from 2013). Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), Institutionen för ingenjörs- och kemivetenskaper (from 2013).ORCID-id: 0000-0002-7753-4137
Swedish Univ Agr Sci, Dept Econ, Box 7013, S-75007 Uppsala, Sweden..
2017 (engelsk)Inngår i: Resources, Conservation and Recycling, ISSN 0921-3449, E-ISSN 1879-0658, Vol. 122, s. 83-93Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Food waste must be minimised to make food supply chains sustainable. This is especially relevant since food waste valorisation measures, such as energy recovery, have limited possibilities to fully recover the resources invested in food production. However, waste minimisation is costly when it includes new infrastructure or technology. Policy measures, on the other hand, can provide a low-cost option. Food rejection practices in supermarkets, such as take-back agreements (TBA), have long been identified as risk factors for food waste generation at the supplier-retailer interface, but given the relational, and often discreet, nature of these agreements, there is little evidence of their impact. In this study we provide, concrete evidence of different rejection practices. This is done by studying three types of food chains those for bread, fresh fruit and vegetables, and milk with different rejection practices in Sweden. Based on a combination of primary company information and stakeholder interviews, we found that a full TBA is in operation for bread. The retailer only pays for bread that is sold and any bread left unsold three days before the best-before date is returned to the supplier. For fresh fruit and vegetables, only goods of 'inadequate' quality are returned, but supermarkets have sole rights of determination on quality, posing a risk of categorising unsold fruit and vegetables as inadequate quality and returning them to suppliers. In the case of milk, suppliers take back unsold items, but only for waste management. The trend found in this study was that bread had the highest waste, and the most extensive take-back policy. Fresh fruit and vegetables had medium levels of waste, partly due to unverified rejections, while milk had a very low level of waste combined with an even lower level of rejections. It can be concluded that a food supply chain system where the direct costs of waste management or incentives for waste reduction are separated from the organisation responsible for generating the waste poses a significant risk factor in food waste generation and is therefore a potential hotspot for waste-reducing measures. (C) 2017 Elsevier B.V. All rights reserved.

sted, utgiver, år, opplag, sider
Elsevier, 2017. Vol. 122, s. 83-93
Emneord [en]
Food waste, Reclamation, Take-back policy, Supermarket, fruit & vegetables, Bread
HSV kategori
Forskningsprogram
Miljö- och energisystem
Identifikatorer
URN: urn:nbn:se:kau:diva-65534DOI: 10.1016/j.resconrec.2017.02.006ISI: 000401881300008OAI: oai:DiVA.org:kau-65534DiVA, id: diva2:1170947
Tilgjengelig fra: 2018-01-05 Laget: 2018-01-05 Sist oppdatert: 2023-04-26bibliografisk kontrollert
Inngår i avhandling
1. Low-hanging fruit: Measures to reduce fruit and vegetable waste at supermarkets
Åpne denne publikasjonen i ny fane eller vindu >>Low-hanging fruit: Measures to reduce fruit and vegetable waste at supermarkets
2023 (engelsk)Doktoravhandling, med artikler (Annet vitenskapelig)
Abstract [en]

More than 30 percent of the food produced for human consumption is lost or wasted globally. This leads to a significant environmental impact in terms of inefficient use of natural resources, as well as economic costs and social and moral issues. The purpose of this thesis is to increase the understanding of fruit and vegetable waste at the retail level and provide recommendations for actions that aim to prevent and reduce food waste. Primary data were collected at three large supermarkets in Sweden in 2013 and 2019, with quantitative, qualitative, and mixed-methods applied. The results show that the total annual amount of fruit and vegetable waste for the three stores was 68 tonnes, the economic cost was SEK 1,628,000, and the global warming potential was 32,600 kg CO2-eq. The results also show that out of 81 fruit and vegetable categories, seven categories contributed to the majority of the waste in terms of mass, economic cost, and climate impact. These categories are apple, banana, grape, lettuce, pear, sweet pepper, and tomato. Furthermore, the role of employees is central to reducing food waste, and a cost benefit analysis revealed that it is financially justifiable to increase their working hours for preventive waste management in order to accomplish a reduction of waste without an economic loss for the stores. Between 2013 and 2019, the wasted mass was reduced by 12 percent while sales increased by 18 percent. The waste reduction can be explained by five effective measures concerning cooling facilities, product range, crediting, packaging, and best before date labels. The thesis comprised four papers and provides a base for planning and implementing reduction measures for the grocery retail sector, which will contribute to a sustainable food supply chain.

Abstract [en]

More than 30 percent of the food produced for human consumption is lost or wasted globally. The purpose of this thesis is to increase the understanding of fruit and vegetable waste at the retail level and provide recommendations for actions that aim to prevent and reduce food waste. Primary data were collected at three large supermarkets in Sweden in 2013 and 2019, with quantitative, qualitative, and mixed-methods applied. The results show that the total annual amount of fruit and vegetable waste for the three stores was 68 tonnes, the economic cost was SEK 1,628,000, and the global warming potential was 32,600 kg CO2-eq. The role of employees is central to reducing food waste, and a cost benefit analysis revealed that it is financially justifiable to increase their working hours for preventive waste management in order to accomplish a reduction of waste without an economic loss for the stores. Between 2013 and 2019, the wasted mass was reduced by 12 percent while sales increased by 18 percent, and five effective measures were identified. The thesis comprised four papers and provides a base for planning and implementing reduction measures for the grocery retail sector, which will contribute to a sustainable food supply chain.

sted, utgiver, år, opplag, sider
Karlstads universitet, 2023. s. 68
Serie
Karlstad University Studies, ISSN 1403-8099 ; 2023:17
Emneord
food waste, retail, supermarket, fruit and vegetable, causes, measures, employees
HSV kategori
Forskningsprogram
Miljö- och energisystem
Identifikatorer
urn:nbn:se:kau:diva-94450 (URN)978-91-7867-376-6 (ISBN)978-91-7867-377-3 (ISBN)
Disputas
2023-06-07, Nyquist Lecture hall, 9C203, Karlstad, 13:00 (engelsk)
Opponent
Veileder
Tilgjengelig fra: 2023-05-17 Laget: 2023-04-26 Sist oppdatert: 2023-05-17bibliografisk kontrollert

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