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This study entitled “The Role of Entrepreneurship in Food Waste Management; Karma App”explores entrepreneurship's contribution through innovation (i.e., mobile applications) toreduce food waste in Sweden specifically in Uppsala. Existing studies at the European andinternational levels have highlighted the need to promote innovative models of good practicethat can be implemented on a large scale.The primary objective of this study is to explore how entrepreneurship innovation practicesusing a mobile application (APP) called Karma App contribute to reducing food waste in theEuropean Union (EU) while using restaurants in Uppsala, Sweden as a study area, also thisstudy explores apps contribution to economic development and sustainability. The study alsoaims to draw recommendations for Swedish policymakers to improve the entrepreneurial eco-system.This research attempts to understand the app use process by restaurants and explore its potentialrole in reducing food waste. This study is based on using a qualitative research approach, datawere collected through structured interviews with key restaurant employers who monitor appuse from eight prominent restaurants that use the Karma App to sell leftovers in Sweden,primarily from the regions of Uppsala.The findings reveal interesting perspectives that mobile app innovation (karma) is playing amassive role in food waste reduction as respondents effectively use the App to sell the leftoverswhich saves the environment hence the contribution to the food sustainability goal. Theadditional general practices for preventing and reducing food waste identified and presented inthe thesis refer to: the organizations involved in volunteering found in Uppsala, food banks,social innovation, corporate social entrepreneurship, education, and public awareness. Thepaper further identified different recommendations to explore within food waste strategies,especially for developing countries' Food Supply Chain, as well as good practices, to preven

Understanding consumers' food waste behaviour has become increasingly crucial, given its adverse impacts on sustainability. Therefore, this study segmented consumers based on their food choice motives and investigated key factors influencing food waste reduction behaviour in university canteens employing attitude, social influence, and self-efficacy (ASE) framework extended with environmental concern, situational, and sociodemographic and lifestyle factors. An online survey was conducted in Denmark among university canteen users (n = 438). Hierarchical cluster analysis identified four segments, (1) Familiarity sensitive consumers – 34.9 % of participants, (2) Unconcerned consumers – 19.9 %, (3) Food for health and mood consumers – 19.2 %, and (4) Unfamiliar consumers – 26 %. Partial least squares structural equation modelling analysis shows that attitude, self-efficacy, and environmental concern significantly influenced behavioural intention, eventually influencing food waste reduction behaviour. Social influence and situational factors did not influence behavioural intention. Sensory appeal, price, health–mood, and familiarity significantly influenced behavioural attitude, whereas familiarity and weight control significantly influenced behaviour. Sociodemographic and lifestyle factors indirectly influence behavioural intention by their effects on attitudes, self-efficacy, and environmental concerns. Education, income, dietary patterns, and body mass index directly impacted food waste reduction behaviour. We suggest that improving consumers' attitudes and environmental concern while enhancing their self-efficacy might positively influence food waste reduction behaviour. Besides psychosocial factors, intervention should also consider focusing on consumers' food choice motives and sociodemographic and lifestyle factors to effectively influence food waste reduction behaviour in university canteen or similar settings., FOODRUS

Understanding consumers' food waste behaviour has become increasingly crucial, given its adverse impacts on sustainability. Therefore, this study segmented consumers based on their food choice motives and investigated key factors influencing food waste reduction behaviour in university canteens employing attitude, social influence, and self-efficacy (ASE) framework extended with environmental concern, situational, and sociodemographic and lifestyle factors. An online survey was conducted in Denmark among university canteen users (n = 438). Hierarchical cluster analysis identified four segments, (1) Familiarity sensitive consumers – 34.9 % of participants, (2) Unconcerned consumers – 19.9 %, (3) Food for health and mood consumers – 19.2 %, and (4) Unfamiliar consumers – 26 %. Partial least squares structural equation modelling analysis shows that attitude, self-efficacy, and environmental concern significantly influenced behavioural intention, eventually influencing food waste reduction behaviour. Social influence and situational factors did not influence behavioural intention. Sensory appeal, price, health–mood, and familiarity significantly influenced behavioural attitude, whereas familiarity and weight control significantly influenced behaviour. Sociodemographic and lifestyle factors indirectly influence behavioural intention by their effects on attitudes, self-efficacy, and environmental concerns. Education, income, dietary patterns, and body mass index directly impacted food waste reduction behaviour. We suggest that improving consumers' attitudes and environmental concern while enhancing their self-efficacy might positively influence food waste reduction behaviour. Besides psychosocial factors, intervention should also consider focusing on consumers' food choice motives and sociodemographic and lifestyle factors to effectively influence food waste reduction behaviour in university canteen or similar settings., FOODRUS

Sustainable consumption and reducing food waste have become critical issues in recent years as the world faces environmental and humanitarian challenges. This study aims to identify the perspectives of various actors (social workers, representatives from local organizations, and an individual) on social work interventions towards food waste reduction in Gävle Sweden, and their potential benefits to the environment and vulnerable individuals. A qualitative study through semi-structured interviews of five participants was conducted by the researchers, to identify the perspectives of actors in social work intervention programs related to sustainable consumption and food waste reduction. The result of the interview was transcribed and analyzed using the Atlas. Tue 23. The study identified awareness and campaigns, collaborations with local businesses and organizations with regard to food banks and donations, and food recovery and redistribution programs as social work interventions on sustainable consumption through food waste reduction. The social work interventions identified the positive impacts they have on the environment and vulnerable individuals.

Sustainable consumption and reducing food waste have become critical issues in recent years as the world faces environmental and humanitarian challenges. This study aims to identify the perspectives of various actors (social workers, representatives from local organizations, and an individual) on social work interventions towards food waste reduction in Gävle Sweden, and their potential benefits to the environment and vulnerable individuals. A qualitative study through semi-structured interviews of five participants was conducted by the researchers, to identify the perspectives of actors in social work intervention programs related to sustainable consumption and food waste reduction. The result of the interview was transcribed and analyzed using the Atlas. Tue 23. The study identified awareness and campaigns, collaborations with local businesses and organizations with regard to food banks and donations, and food recovery and redistribution programs as social work interventions on sustainable consumption through food waste reduction. The social work interventions identified the positive impacts they have on the environment and vulnerable individuals.

Understanding consumers' food waste behaviour has become increasingly crucial, given its adverse impacts on sustainability. Therefore, this study segmented consumers based on their food choice motives and investigated key factors influencing food waste reduction behaviour in university canteens employing attitude, social influence, and self-efficacy (ASE) framework extended with environmental concern, situational, and sociodemographic and lifestyle factors. An online survey was conducted in Denmark among university canteen users (n = 438). Hierarchical cluster analysis identified four segments, (1) Familiarity sensitive consumers – 34.9 % of participants, (2) Unconcerned consumers – 19.9 %, (3) Food for health and mood consumers – 19.2 %, and (4) Unfamiliar consumers – 26 %. Partial least squares structural equation modelling analysis shows that attitude, self-efficacy, and environmental concern significantly influenced behavioural intention, eventually influencing food waste reduction behaviour. Social influence and situational factors did not influence behavioural intention. Sensory appeal, price, health–mood, and familiarity significantly influenced behavioural attitude, whereas familiarity and weight control significantly influenced behaviour. Sociodemographic and lifestyle factors indirectly influence behavioural intention by their effects on attitudes, self-efficacy, and environmental concerns. Education, income, dietary patterns, and body mass index directly impacted food waste reduction behaviour. We suggest that improving consumers' attitudes and environmental concern while enhancing their self-efficacy might positively influence food waste reduction behaviour. Besides psychosocial factors, intervention should also consider focusing on consumers' food choice motives and sociodemographic and lifestyle factors to effectively influence food waste reduction behaviour in university canteen or similar settings., FOODRUS

Understanding consumers' food waste behaviour has become increasingly crucial, given its adverse impacts on sustainability. Therefore, this study segmented consumers based on their food choice motives and investigated key factors influencing food waste reduction behaviour in university canteens employing attitude, social influence, and self-efficacy (ASE) framework extended with environmental concern, situational, and sociodemographic and lifestyle factors. An online survey was conducted in Denmark among university canteen users (n = 438). Hierarchical cluster analysis identified four segments, (1) Familiarity sensitive consumers – 34.9 % of participants, (2) Unconcerned consumers – 19.9 %, (3) Food for health and mood consumers – 19.2 %, and (4) Unfamiliar consumers – 26 %. Partial least squares structural equation modelling analysis shows that attitude, self-efficacy, and environmental concern significantly influenced behavioural intention, eventually influencing food waste reduction behaviour. Social influence and situational factors did not influence behavioural intention. Sensory appeal, price, health–mood, and familiarity significantly influenced behavioural attitude, whereas familiarity and weight control significantly influenced behaviour. Sociodemographic and lifestyle factors indirectly influence behavioural intention by their effects on attitudes, self-efficacy, and environmental concerns. Education, income, dietary patterns, and body mass index directly impacted food waste reduction behaviour. We suggest that improving consumers' attitudes and environmental concern while enhancing their self-efficacy might positively influence food waste reduction behaviour. Besides psychosocial factors, intervention should also consider focusing on consumers' food choice motives and sociodemographic and lifestyle factors to effectively influence food waste reduction behaviour in university canteen or similar settings., FOODRUS

Understanding consumers' food waste behaviour has become increasingly crucial, given its adverse impacts on sustainability. Therefore, this study segmented consumers based on their food choice motives and investigated key factors influencing food waste reduction behaviour in university canteens employing attitude, social influence, and self-efficacy (ASE) framework extended with environmental concern, situational, and sociodemographic and lifestyle factors. An online survey was conducted in Denmark among university canteen users (n = 438). Hierarchical cluster analysis identified four segments, (1) Familiarity sensitive consumers – 34.9 % of participants, (2) Unconcerned consumers – 19.9 %, (3) Food for health and mood consumers – 19.2 %, and (4) Unfamiliar consumers – 26 %. Partial least squares structural equation modelling analysis shows that attitude, self-efficacy, and environmental concern significantly influenced behavioural intention, eventually influencing food waste reduction behaviour. Social influence and situational factors did not influence behavioural intention. Sensory appeal, price, health–mood, and familiarity significantly influenced behavioural attitude, whereas familiarity and weight control significantly influenced behaviour. Sociodemographic and lifestyle factors indirectly influence behavioural intention by their effects on attitudes, self-efficacy, and environmental concerns. Education, income, dietary patterns, and body mass index directly impacted food waste reduction behaviour. We suggest that improving consumers' attitudes and environmental concern while enhancing their self-efficacy might positively influence food waste reduction behaviour. Besides psychosocial factors, intervention should also consider focusing on consumers' food choice motives and sociodemographic and lifestyle factors to effectively influence food waste reduction behaviour in university canteen or similar settings.

Food waste presents a substantial challenge with significant environmental and economic ramifications, and its severity on campus environments is of particular concern. In response to this, we introduce FoodWise, a dual-component system tailored to inspire and incentivize campus communities to reduce food waste. The system consists of a data storytelling dashboard that graphically displays food waste information from university canteens, coupled with a mobile web application that encourages users to log their food waste reduction actions and rewards active participants for their efforts. Deployed during a two-week food-saving campaign at The Hong Kong University of Science and Technology (HKUST) in March 2023, FoodWise engaged over 200 participants from the university community, resulting in the logging of over 800 daily food-saving actions. Feedback collected post-campaign underscores the system’s efficacy in elevating user consciousness about food waste and prompting behavioral shifts towards a more sustainable campus. This paper also provides insights for enhancing our system, contributing to a broader discourse on sustainable campus initiatives.

Consumer food waste at the household level results from a complex set of different behaviours. They are influenced by psychological, socio-cultural, and economic factors such as awareness, attitudes, cognitions, emotions, and context-related factors such as available technologies, defined as drivers. Furthermore, opportunities to reduce food waste systematically and practically, or levers, are distinct from drivers but have rarely been documented in previous studies. Identification of drivers and levers helps to design accurate interventions to tackle consumer food waste. To provide a systematic overview of these food waste drivers and levers, this study builds upon i) a systematic literature review conducted on scientific and grey literature published between 2010 and 2021, ii) a revised version of the Motivation Opportunity Ability (MOA) framework distinguishing micro, meso and macro situation factors, and iii) an iterative feedback mechanism with experts of the European Consumer Food Waste Forum established by the European Commission in 2021. Drivers and levers of consumer food waste are identified, categorised, analysed, and discussed in line with the revised MOA framework. Thirteen drivers and their connected levers were identified in the literature in response to the MOA framework, while others fell under individual characteristics such as demographics. Taking different consumer segments into account when investigating drivers and levers has been identified as a powerful instrument that could help design more impactful interventions. Similarly, targeting particular segments of consumers with interventions may also maximise the food waste prevention effect (e.g., those consumers wasting the most or those most likely to change their behaviour). Hence, the reviewed studies provide several indications of potential consumer food waste reduction interventions with their limitations and advantages under specific environmental settings. This review leads to a resea

Consumer food waste at the household level results from a complex set of different behaviours. They are influenced by psychological, socio-cultural, and economic factors such as awareness, attitudes, cognitions, emotions, and context-related factors such as available technologies, defined as drivers. Furthermore, opportunities to reduce food waste systematically and practically, or levers, are distinct from drivers but have rarely been documented in previous studies. Identification of drivers and levers helps to design accurate interventions to tackle consumer food waste. To provide a systematic overview of these food waste drivers and levers, this study builds upon i) a systematic literature review conducted on scientific and grey literature published between 2010 and 2021, ii) a revised version of the Motivation Opportunity Ability (MOA) framework distinguishing micro, meso and macro situation factors, and iii) an iterative feedback mechanism with experts of the European Consumer Food Waste Forum established by the European Commission in 2021. Drivers and levers of consumer food waste are identified, categorised, analysed, and discussed in line with the revised MOA framework. Thirteen drivers and their connected levers were identified in the literature in response to the MOA framework, while others fell under individual characteristics such as demographics. Taking different consumer segments into account when investigating drivers and levers has been identified as a powerful instrument that could help design more impactful interventions. Similarly, targeting particular segments of consumers with interventions may also maximise the food waste prevention effect (e.g., those consumers wasting the most or those most likely to change their behaviour). Hence, the reviewed studies provide several indications of potential consumer food waste reduction interventions with their limitations and advantages under specific environmental settings. This review leads to a research

Understanding consumers' food waste behaviour has become increasingly crucial, given its adverse impacts on sustainability. Therefore, this study segmented consumers based on their food choice motives and investigated key factors influencing food waste reduction behaviour in university canteens employing attitude, social influence, and self-efficacy (ASE) framework extended with environmental concern, situational, and sociodemographic and lifestyle factors. An online survey was conducted in Denmark among university canteen users (n = 438). Hierarchical cluster analysis identified four segments, (1) Familiarity sensitive consumers – 34.9 % of participants, (2) Unconcerned consumers – 19.9 %, (3) Food for health and mood consumers – 19.2 %, and (4) Unfamiliar consumers – 26 %. Partial least squares structural equation modelling analysis shows that attitude, self-efficacy, and environmental concern significantly influenced behavioural intention, eventually influencing food waste reduction behaviour. Social influence and situational factors did not influence behavioural intention. Sensory appeal, price, health–mood, and familiarity significantly influenced behavioural attitude, whereas familiarity and weight control significantly influenced behaviour. Sociodemographic and lifestyle factors indirectly influence behavioural intention by their effects on attitudes, self-efficacy, and environmental concerns. Education, income, dietary patterns, and body mass index directly impacted food waste reduction behaviour. We suggest that improving consumers' attitudes and environmental concern while enhancing their self-efficacy might positively influence food waste reduction behaviour. Besides psychosocial factors, intervention should also consider focusing on consumers' food choice motives and sociodemographic and lifestyle factors to effectively influence food waste reduction behaviour in university canteen or similar settings.

Food Waste is a global issue concerning the environment, resources, social justice and economy. Despite being so pressing, around one-third of food produced is discarded worldwide. Meanwhile, food waste is incredibly complicated, requiring collaborations of all stakeholders and various innovations. Too Good To Go (TGTG) utilizes technology to bridge consumers and food business and save food waste from ending in the bins. Exploring how TGTG contributes to food waste reduction and driving the sustainability transition of food chains in Sweden, this thesis employs a Multi-level Perspective (MLP) framework adapted for the food sector to analyze the roles of the relevant actors, their motives, the barriers and drivers for food waste prevention and reduction. A qualitative approach is conducted with the support of document reviews, qualitative data collected via interviews with TGTG and food business partners and an online survey of Sweden consumers. The main findings of the thesis show that TGTG helps fill the gap in food waste reduction left by the conventional food redistribution methods in an efficient, scalable and economical way. Like its strategy in other EU market, TGTG can contribute to driving consumer behaviours and industry standards through collaborations with business, education and legislators. Besides, biological treatment of waste has long been prioritized over prevention and redistribution. Governance on food waste in Sweden urgently needs to be put in place to remove the economic and regulatory barriers for addressing this issue. The public food service sector can be a focal area for the governments to push for progress.

FAO reported that one-third of all food produced for human consumption is thrown away (FAO, 2013). Food waste is a wicked problem that causes environmental deterioration and the socio-economic food gap. At the EU level, disposing of 89 million tons of food waste per year consumes 261 million tons of resources, equal to 170 million tons of CO2 emission (FAO, 2013). If this food is distributed and used properly, 1.3 billion tons of food waste in 2011 is estimated could feed up to 868 million people worldwide (FAO, 2011). In the Netherlands, approximately 2 million tons of food waste are produced annually, of which households as the highest contributor share 37% (Netherlands Nutrition Centre, 2019). To understand food waste prevention problems in Dutch households, the project started by conducting user research. The research concluded that forgetfulness due to low visibility, laziness to check the fridge regularly, and a messy food storage arrangement are why people discard food. People have tried to tackle those issues by displaying fruits and a few vegetables in a bowl or putting them on the kitchen counter. However, sometimes some food is still hidden at the bottom of the bowl and gets rotten before being consumed. By knowing the most discarded food by the participants, the scope of this project was narrowed down to save fruits, vegetables and food leftovers. Based on the insight from the photo diary and follow-up interview, a problem statement was formulated: "How might we minimise forgotten and overlooked food at home for people who live in the Netherlands so that as to reduce food waste at the consumer level?" After determining the design challenge, exploration to find solution ideas began. In this phase, four initial concepts came up. They were analysed, and the most promising idea for each concept was combined, resulting in a particular design concept called FooDi. FooDi is storage to display fruits and partly used vegetables usually hidden and forgotten in the, Master Thesis, Integrated Product Design

This article addresses the issue of reducing food waste by way of digital sharing economy platforms, which promote sharing by donating, sellingand exchanging surplus food among institutions, commercial establishments and end consumers, thus boosting accessibility and improving food security. In order to succeed, these platforms need to be accepted by the market, but little is known about the acceptance and use factors of these platforms. Therefore, the study presented in this article identifies the factors that influence the acceptance and use of such platforms. The Extended Unified Theory of Acceptance and Use of Technology (UTAUT2) was used as a theoretical basis for developing an embedded case study on the Ecofood platform. In addition to secondary data collection, interviews and direct observations were carried out in two cities in Southern Brazil. Effort expectancy was identified as the key factor for use behavior, and two new factors (trust and gratefulness) were identified as factors that influence intention behavior and use of the platform. Three propositions were developed to summarize the findings and guide future research., Este artigo aborda a questão da redução do desperdício de alimentos por meio de plataformas digitais de economia compartilhada, as quais promovem o compartilhamento por meio da doação, venda e troca de alimentos excedentes entre instituições, estabelecimentos comerciais e consumidores finais, melhorando a acessibilidade e a segurança alimentar. Para ter sucesso, essas plataformas precisam ser aceitas pelo mercado, mas pouco se sabe sobre os fatores de aceitação e uso dessas plataformas. Portanto, o estudo apresentado neste artigo identifica os fatores que influenciam a aceitação e o uso de tais plataformas. A Teoria Unificada Estendida de Aceitação e Uso de Tecnologia (UTAUT2) foi utilizada como base teórica para o desenvolvimento de um estudo de caso incorporado na plataforma Ecofood. Além da coleta de dados secundários, foram realizadas entrevistas e observações diretas em duas cidades do Sul do Brasil. A expectativa de esforço foi identificada como principal fator para o comportamento de uso, e dois novos fatores (confiança e gratidão) foram identificados como fatores que influenciam o comportamento intencional e uso da plataforma. Três proposições foram desenvolvidas para resumir as descobertas e guiar pesquisas futuras., Este artículo aborda el tema de la reducción del desperdicio de alimentos a través de plataformas digitales de economía compartida, quepromueven el compartir a través de la donación, venta e intercambio de alimentos excedentes entre instituciones, establecimientos comerciales y consumidores finales, mejorando la accesibilidad y la seguridad alimentaria. Para tener éxito, estas plataformas deben ser aceptadas por el mercado, pero se sabe poco sobre la aceptación y los factores de uso de estas plataformas. Por tanto, el estudio presentado en este artículo identifica los factores que influyen en la aceptación y uso de tales plataformas. Se utilizó la Teoría Unificada Extendida de Aceptación y Uso de Tecnología (UTAUT2) como base teórica para el desarrollo de un estudio de caso incrustado en la plataforma Ecofood. Además de recolectar datos secundarios, se llevaron a cabo entrevistas y observaciones directas en dos ciudades del sur de Brasil. La expectativa de esfuerzo fueidentificada como el factor principal para el comportamiento de uso, y dos nuevos factores (confianza y gratitud) fueron identificados como factores que influyen en el comportamiento intencional y el uso de la plataforma. Se desarrollaron tres propuestas para resumir los hallazgos y guiar la investigación futura.

This article addresses the issue of reducing food waste by way of digital sharing economy platforms, which promote sharing by donating, sellingand exchanging surplus food among institutions, commercial establishments and end consumers, thus boosting accessibility and improving food security. In order to succeed, these platforms need to be accepted by the market, but little is known about the acceptance and use factors of these platforms. Therefore, the study presented in this article identifies the factors that influence the acceptance and use of such platforms. The Extended Unified Theory of Acceptance and Use of Technology (UTAUT2) was used as a theoretical basis for developing an embedded case study on the Ecofood platform. In addition to secondary data collection, interviews and direct observations were carried out in two cities in Southern Brazil. Effort expectancy was identified as the key factor for use behavior, and two new factors (trust and gratefulness) were identified as factors that influence intention behavior and use of the platform. Three propositions were developed to summarize the findings and guide future research., Este artigo aborda a questão da redução do desperdício de alimentos por meio de plataformas digitais de economia compartilhada, as quais promovem o compartilhamento por meio da doação, venda e troca de alimentos excedentes entre instituições, estabelecimentos comerciais e consumidores finais, melhorando a acessibilidade e a segurança alimentar. Para ter sucesso, essas plataformas precisam ser aceitas pelo mercado, mas pouco se sabe sobre os fatores de aceitação e uso dessas plataformas. Portanto, o estudo apresentado neste artigo identifica os fatores que influenciam a aceitação e o uso de tais plataformas. A Teoria Unificada Estendida de Aceitação e Uso de Tecnologia (UTAUT2) foi utilizada como base teórica para o desenvolvimento de um estudo de caso incorporado na plataforma Ecofood. Além da coleta de dados secundários, foram realizadas entrevistas e observações diretas em duas cidades do Sul do Brasil. A expectativa de esforço foi identificada como principal fator para o comportamento de uso, e dois novos fatores (confiança e gratidão) foram identificados como fatores que influenciam o comportamento intencional e uso da plataforma. Três proposições foram desenvolvidas para resumir as descobertas e guiar pesquisas futuras., Este artículo aborda el tema de la reducción del desperdicio de alimentos a través de plataformas digitales de economía compartida, quepromueven el compartir a través de la donación, venta e intercambio de alimentos excedentes entre instituciones, establecimientos comerciales y consumidores finales, mejorando la accesibilidad y la seguridad alimentaria. Para tener éxito, estas plataformas deben ser aceptadas por el mercado, pero se sabe poco sobre la aceptación y los factores de uso de estas plataformas. Por tanto, el estudio presentado en este artículo identifica los factores que influyen en la aceptación y uso de tales plataformas. Se utilizó la Teoría Unificada Extendida de Aceptación y Uso de Tecnología (UTAUT2) como base teórica para el desarrollo de un estudio de caso incrustado en la plataforma Ecofood. Además de recolectar datos secundarios, se llevaron a cabo entrevistas y observaciones directas en dos ciudades del sur de Brasil. La expectativa de esfuerzo fueidentificada como el factor principal para el comportamiento de uso, y dos nuevos factores (confianza y gratitud) fueron identificados como factores que influyen en el comportamiento intencional y el uso de la plataforma. Se desarrollaron tres propuestas para resumir los hallazgos y guiar la investigación futura.

Food Waste is a global issue concerning the environment, resources, social justice and economy. Despite being so pressing, around one-third of food produced is discarded worldwide. Meanwhile, food waste is incredibly complicated, requiring collaborations of all stakeholders and various innovations. Too Good To Go (TGTG) utilizes technology to bridge consumers and food business and save food waste from ending in the bins. Exploring how TGTG contributes to food waste reduction and driving the sustainability transition of food chains in Sweden, this thesis employs a Multi-level Perspective (MLP) framework adapted for the food sector to analyze the roles of the relevant actors, their motives, the barriers and drivers for food waste prevention and reduction. A qualitative approach is conducted with the support of document reviews, qualitative data collected via interviews with TGTG and food business partners and an online survey of Sweden consumers. The main findings of the thesis show that TGTG helps fill the gap in food waste reduction left by the conventional food redistribution methods in an efficient, scalable and economical way. Like its strategy in other EU market, TGTG can contribute to driving consumer behaviours and industry standards through collaborations with business, education and legislators. Besides, biological treatment of waste has long been prioritized over prevention and redistribution. Governance on food waste in Sweden urgently needs to be put in place to remove the economic and regulatory barriers for addressing this issue. The public food service sector can be a focal area for the governments to push for progress.

FAO reported that one-third of all food produced for human consumption is thrown away (FAO, 2013). Food waste is a wicked problem that causes environmental deterioration and the socio-economic food gap. At the EU level, disposing of 89 million tons of food waste per year consumes 261 million tons of resources, equal to 170 million tons of CO2 emission (FAO, 2013). If this food is distributed and used properly, 1.3 billion tons of food waste in 2011 is estimated could feed up to 868 million people worldwide (FAO, 2011). In the Netherlands, approximately 2 million tons of food waste are produced annually, of which households as the highest contributor share 37% (Netherlands Nutrition Centre, 2019). To understand food waste prevention problems in Dutch households, the project started by conducting user research. The research concluded that forgetfulness due to low visibility, laziness to check the fridge regularly, and a messy food storage arrangement are why people discard food. People have tried to tackle those issues by displaying fruits and a few vegetables in a bowl or putting them on the kitchen counter. However, sometimes some food is still hidden at the bottom of the bowl and gets rotten before being consumed. By knowing the most discarded food by the participants, the scope of this project was narrowed down to save fruits, vegetables and food leftovers. Based on the insight from the photo diary and follow-up interview, a problem statement was formulated: "How might we minimise forgotten and overlooked food at home for people who live in the Netherlands so that as to reduce food waste at the consumer level?" After determining the design challenge, exploration to find solution ideas began. In this phase, four initial concepts came up. They were analysed, and the most promising idea for each concept was combined, resulting in a particular design concept called FooDi. FooDi is storage to display fruits and partly used vegetables usually hidden and forgotten in the, Master Thesis, Integrated Product Design

In developed countries, food is to a significant extend wasted at the consumption stage, meaning that it is discarded even if it is still suitable for human consumption. The further along the supply chain food is wasted, the more resources are lost and the higher the environmental impact is. Therefore, it is important to find ways to reduce food waste at a consumer level. In literature, different interventions are suggested to reduce food waste. However, there are not many studies that have quantified the impact of introducing these kinds of interventions. This study assesses the effect of food waste reduction interventions in public catering units in Sala municipality to see if they have the desired reduction effect. The interventions researched in this study are: “tasting spoon”, “plate waste tracker”, “awareness campaign” and “demand forecasting”. To assess the effects of the interventions the levels of food waste, after implementing the interventions, are compared to previous food waste levels. To verify the effect a control group, who did not take part in any interventions, is used. In addition, a survey is conducted to verify the quantification results, assess the correlation between the amount of waste per portion and the number of actions taken to reduce food waste and identify potential areas of improvement for the studied catering units. The results indicate that most of the public catering units where an intervention was introduced, had the desired reduction effect. However, there may be other factors that have influenced the reduction in food waste. Besides, some catering units have a misconception about where in their production process they produce most food waste and overestimate the number of guests they have daily. These misconceptions may cause catering units to focus on the wrong problem and/or generate more food waste. This study is a good basis for how the effect of introducing interventions for reducing food waste can be quantified and examined

Globally one-third of all food that is producedfor human consumption is wasted (FAO, 2013). Although it happens across theentire Food Supply Chain, 53% of all food waste in Europe takes place withinconsumers’ households (Stenmarck et al., 2016). All this waste has seriousconsequences for the environment and if we want to achieve our ‘food waste reductionof 30% by 2025 and 50% by 2030’ (UN, 2020) more needs to be done. An assignmentwas formulated together, with the Delft based organization I Change, to developa product/service that facilitates consumer food waste prevention by addressingthe household routines. By reviewing consumers’ existing household routines andthe motives of their food-wasting behavior, it has been discovered thatconflicting goals are the main reason consumers are wasting food. On the onehand consumers are willing to reduce their food waste because it is a purewaste of money, ethically wrong and because they feel ashamed or guilty whendoing it (van Dooren & Mensink, 2018). On the other hand, consumers wastefood because they strive for convenience, want to be good providers by makingsure there is enough to eat and want to be prepared for uncertainties (e.g.:working overtime, unexpected guests) (Graham-Rowe, Jessop & Sparks, 2014). These food wasting motives have led to manyconsumers lacking the ‘good food habits’ needed to make both convenient andgood choices. These good food habitsinclude making shopping lists, setting up meals plans and checking stock beforegoing shopping. According to Ooijendijk et al. (2019) having and sticking to theseroutines can prevent up to 50% of the total amount of food consumers waste. Through an iterative design and test processEetkaartjes was developed. Essentially this product is a set of product categorylabels that consumers use in their fridge, freezer and/ or cupboards whichenables them to become better organized. Based on results from the testingphase it was concluded that through, Strategic Product Design

Food waste is a global problem that has a significant impact on the environment and society. Nevertheless, the Dutch government lacks a clear strategy to reduce food waste. The city of Amsterdam also lacks such a strategy. Therefore, various social innovation initiatives are actively preventing food waste. These initiatives emerge from local collaboration and address a social problem in society that existing institutions have failed to tackle themselves. These initiatives call themselves “signaleringskeukens" or food waste prevention initiatives. As there is a lack of knowledge on the impact and governance of food waste prevention initiatives, this thesis aims to answer the following research question: What is the impact of food waste prevention initiatives in Amsterdam? In doing so, it will look at the governance of food waste prevention initiatives, their environmental and socio-economic impact, and drivers and barriers that influence this impact. This thesis shows that it is difficult for food waste prevention initiatives to realize an impact. They are confronted with barriers in almost every aspect of their activities. Despite collecting a significant amount of food waste, food waste prevention initiatives are still merely scratching the surface compared to Amsterdam's total amount of food waste. The initiatives are aware of this and primarily focus on raising awareness of food waste and food waste prevention. Thereby, the initiatives reach thousands of people but fail to reach politicians, councilors, and food businesses. Consequently, food waste prevention initiatives have not yet realized system innovation and transformative change. Nonetheless, they show great potential for changing the food system as long as they establish strong networks., Industrial Ecology

Globally one-third of all food that is producedfor human consumption is wasted (FAO, 2013). Although it happens across theentire Food Supply Chain, 53% of all food waste in Europe takes place withinconsumers’ households (Stenmarck et al., 2016). All this waste has seriousconsequences for the environment and if we want to achieve our ‘food waste reductionof 30% by 2025 and 50% by 2030’ (UN, 2020) more needs to be done. An assignmentwas formulated together, with the Delft based organization I Change, to developa product/service that facilitates consumer food waste prevention by addressingthe household routines. By reviewing consumers’ existing household routines andthe motives of their food-wasting behavior, it has been discovered thatconflicting goals are the main reason consumers are wasting food. On the onehand consumers are willing to reduce their food waste because it is a purewaste of money, ethically wrong and because they feel ashamed or guilty whendoing it (van Dooren & Mensink, 2018). On the other hand, consumers wastefood because they strive for convenience, want to be good providers by makingsure there is enough to eat and want to be prepared for uncertainties (e.g.:working overtime, unexpected guests) (Graham-Rowe, Jessop & Sparks, 2014). These food wasting motives have led to manyconsumers lacking the ‘good food habits’ needed to make both convenient andgood choices. These good food habitsinclude making shopping lists, setting up meals plans and checking stock beforegoing shopping. According to Ooijendijk et al. (2019) having and sticking to theseroutines can prevent up to 50% of the total amount of food consumers waste. Through an iterative design and test processEetkaartjes was developed. Essentially this product is a set of product categorylabels that consumers use in their fridge, freezer and/ or cupboards whichenables them to become better organized. Based on results from the testingphase it was concluded that through, Strategic Product Design

Food waste is a global problem that has a significant impact on the environment and society. Nevertheless, the Dutch government lacks a clear strategy to reduce food waste. The city of Amsterdam also lacks such a strategy. Therefore, various social innovation initiatives are actively preventing food waste. These initiatives emerge from local collaboration and address a social problem in society that existing institutions have failed to tackle themselves. These initiatives call themselves “signaleringskeukens" or food waste prevention initiatives. As there is a lack of knowledge on the impact and governance of food waste prevention initiatives, this thesis aims to answer the following research question: What is the impact of food waste prevention initiatives in Amsterdam? In doing so, it will look at the governance of food waste prevention initiatives, their environmental and socio-economic impact, and drivers and barriers that influence this impact. This thesis shows that it is difficult for food waste prevention initiatives to realize an impact. They are confronted with barriers in almost every aspect of their activities. Despite collecting a significant amount of food waste, food waste prevention initiatives are still merely scratching the surface compared to Amsterdam's total amount of food waste. The initiatives are aware of this and primarily focus on raising awareness of food waste and food waste prevention. Thereby, the initiatives reach thousands of people but fail to reach politicians, councilors, and food businesses. Consequently, food waste prevention initiatives have not yet realized system innovation and transformative change. Nonetheless, they show great potential for changing the food system as long as they establish strong networks., Industrial Ecology

Retailers can exploit the consumer willingness to substitute to improve their profit, service level and waste. This paper investigates to what extent such improvement can be realised by the replenishment decisions. Two order policies are compared: one policy neglecting product substitution, and a new policy that decides on order quantities for all products simultaneously meanwhile anticipating stock-outbased substitution. Both policies are analysed by simulation-based optimization. Besides finding the optimal parameter values or a variety of settings by exact enumeration (as a benchmark), we present for the case of one-way substitution a heuristic search procedure. The heuristic finds (nearly) optimal parameter values quickly and turns out to find optimal parameter values in almost all settings. An average profit increase of almost 9% is obtained when anticipating on substitution, while waste levels can decrease with more than 35%. A clear trade-off between service levels and profit/waste levels is found. Assuming the retailer aims at profit maximization, the service level of one product maybe very low or even zero. The results provide the following managerial insights in: (i) the service levels and waste levels that maximize the retailer’s profit, (ii) whether a product should be removed from the assortment, (iii) the profit loss and waste increase of setting a higher (sub optimal) service level, e.g. for strategic reasons. Reversely, one may learn from the results what the profit margin of a product should be to justify a certain service level to a profit maximizing retailer. These insights maybe useful to retailers whose primary objective is beyond profit maximization.

Food waste is recognized as a major global issue that currently lacks sufficient political and legislative action in order to understand or address it adequately. Skåne County, Sweden’s southernmost county, has highly ambitious climate action goals, and reducing municipal food waste could help them meet these goals. I wanted to better understand what research already exists, where research gaps lie, and how food waste is being reduced in a practical setting. To accomplish this, I performed a literature review of strategies to reduce food wastage on a municipal level, adapted a framework from my research, and conducted interviews with district representatives to gain the understanding of the practical implementation. From my literature review, I identified a seven-stage framework of the food system: Planning, Purchasing, Storage, Preparation, Consumption, and Disposal, which I then used to classify every strategy which the literature mentioned. I then interviewed all of the municipalities in Skåne which had answered a survey from the County Administrative Board, reporting that they were working at the “highest level” as a municipality to reduce food waste, in order to understand what they considered to be this ‘highest level’ of food waste reduction. All of the Skånsk municipalities which I interviewed have implemented waste reduction strategies to some extent in their school systems, performing a minimum of 19 out of 41 strategic criteria from my framework (46.3%) and a median of 30.5 (74.4%) and they utilize strategies from a minimum of five out of the seven stages in my framework, an average of over six. This is a positive confirmation of my literature review and framework being practically implemented, bridging the gap from academia and literature to tangible results. In order to continue reducing food waste in Skåne, the next steps should be to adapt specific strategies for food waste reduction, continue working to share ideas and strategies between the differen, Matsvinn är ett stort globalt problem som för närvarande saknar tillräckliga politiska och lagstiftande åtgärder för att förstå och hantera problemet. Skåne län, har ambitiösa och högt satta klimatmål, där minskat kommunalt matsvinn kan vara ett sätt för att uppnå dessa mål. Jag ville bättre förstå vilken forskning som redan existerar, var forskningsbrister ligger och hur matsvinn reduceras i verkligheten. För att uppnå detta och genomförde en litteraturstudie av strategier för att minska matsvinn på kommunal nivå, utvecklade ett ramverk anpassad från min forskning och genomförde intervjuer med distriktsrepresentanter för att bättre förstå den praktiska implementeringen av matsvinns reducering. Med min litteraturgranskning som grund utvecklade jag ett ramverk av mat systemet bestående av sju-steg: Planering, Inköp, Lagring, Förberedelse, Konsumtion, Avfallshantering, och Utbildning, som jag sedan använde för att klassificera varje strategi som litteraturen nämnde. Jag intervjuade alla kommuner i Skåne som först besvarat en undersökning från länsstyrelsen och rapporterade att de arbetade på ”högsta nivå” som kommun för att minska matsvinn för att förstå vad de ansåg att det arbetet innebar. Detta är den högsta nivån av minskning av matsvinn. Alla de skånska kommuner jag har intervjuat har implementerat någon form av strategi för att minska matsvinnet i sina skolsystem och utför minst 19 av mina 41 strategiska kriterier från mitt ramverk (46,3%), i genomsnitt 29.8 (72.5%) och en median av 30.5 (74.4%), och använder strategier från ett minimum av fem ut av de sju i min ram, i genomsnitt över sex. Det här är en positiv bekräftelse på att min litteraturgranskning och mitt ramverk implementeras i praktiken och överbryggar klyftan från akademin och litteraturen till konkreta resultat. För att fortsätta minska matsvinnet i Skåne bör nästa steg vara att anpassa specifika strategier för minskning av matsvinn, fortsätta arbeta med att dela idéer och strategier mellan olika kom

Food waste is recognized as a major global issue that currently lacks sufficient political and legislative action in order to understand or address it adequately. Skåne County, Sweden’s southernmost county, has highly ambitious climate action goals, and reducing municipal food waste could help them meet these goals. I wanted to better understand what research already exists, where research gaps lie, and how food waste is being reduced in a practical setting. To accomplish this, I performed a literature review of strategies to reduce food wastage on a municipal level, adapted a framework from my research, and conducted interviews with district representatives to gain the understanding of the practical implementation. From my literature review, I identified a seven-stage framework of the food system: Planning, Purchasing, Storage, Preparation, Consumption, and Disposal, which I then used to classify every strategy which the literature mentioned. I then interviewed all of the municipalities in Skåne which had answered a survey from the County Administrative Board, reporting that they were working at the “highest level” as a municipality to reduce food waste, in order to understand what they considered to be this ‘highest level’ of food waste reduction. All of the Skånsk municipalities which I interviewed have implemented waste reduction strategies to some extent in their school systems, performing a minimum of 19 out of 41 strategic criteria from my framework (46.3%) and a median of 30.5 (74.4%) and they utilize strategies from a minimum of five out of the seven stages in my framework, an average of over six. This is a positive confirmation of my literature review and framework being practically implemented, bridging the gap from academia and literature to tangible results. In order to continue reducing food waste in Skåne, the next steps should be to adapt specific strategies for food waste reduction, continue working to share ideas and strategies between the differen, Matsvinn är ett stort globalt problem som för närvarande saknar tillräckliga politiska och lagstiftande åtgärder för att förstå och hantera problemet. Skåne län, har ambitiösa och högt satta klimatmål, där minskat kommunalt matsvinn kan vara ett sätt för att uppnå dessa mål. Jag ville bättre förstå vilken forskning som redan existerar, var forskningsbrister ligger och hur matsvinn reduceras i verkligheten. För att uppnå detta och genomförde en litteraturstudie av strategier för att minska matsvinn på kommunal nivå, utvecklade ett ramverk anpassad från min forskning och genomförde intervjuer med distriktsrepresentanter för att bättre förstå den praktiska implementeringen av matsvinns reducering. Med min litteraturgranskning som grund utvecklade jag ett ramverk av mat systemet bestående av sju-steg: Planering, Inköp, Lagring, Förberedelse, Konsumtion, Avfallshantering, och Utbildning, som jag sedan använde för att klassificera varje strategi som litteraturen nämnde. Jag intervjuade alla kommuner i Skåne som först besvarat en undersökning från länsstyrelsen och rapporterade att de arbetade på ”högsta nivå” som kommun för att minska matsvinn för att förstå vad de ansåg att det arbetet innebar. Detta är den högsta nivån av minskning av matsvinn. Alla de skånska kommuner jag har intervjuat har implementerat någon form av strategi för att minska matsvinnet i sina skolsystem och utför minst 19 av mina 41 strategiska kriterier från mitt ramverk (46,3%), i genomsnitt 29.8 (72.5%) och en median av 30.5 (74.4%), och använder strategier från ett minimum av fem ut av de sju i min ram, i genomsnitt över sex. Det här är en positiv bekräftelse på att min litteraturgranskning och mitt ramverk implementeras i praktiken och överbryggar klyftan från akademin och litteraturen till konkreta resultat. För att fortsätta minska matsvinnet i Skåne bör nästa steg vara att anpassa specifika strategier för minskning av matsvinn, fortsätta arbeta med att dela idéer och strategier mellan olika kom

Approximately 89 million of tonnes of food is wasted every year in the EU along the whole food supply chain. The reasons for food waste by retailers include inappropriate quality control, overstocking and inaccurate forecasting. This study shows that food wasted by retailers can be reduced by discounting old products or by applying a dynamically adjustable expiration date (in other words dynamic shelf life (DSL)). We developed a simulation based optimization model to optimize the replenishment and discounting policy of a retailer who sells meat products. DSL outperforms a fixed shelf life (FSL) in terms of profit, waste, shortages and food safety. Furthermore, replenishment quantities can be higher. The benefits of DSL are greater when demand is low or when the shelf life of products is short. Discounting is a successful strategy to reduce food waste for both FSL and DSL. DSL without discounting is more effective than FSL with discounting. Combining DSL and discounting, allows for a further reduction of food waste.

The food industry is confronted with a pressure to reduce waste and to make agreements on donating surplus food to charitable organizations. Charitable organizations such as food banks and soup kitchens can use these donations in preparing food parcels or meals for their clients. For soup kitchens, donation management is strongly influencing menu planning, and conversely, menu planning considerations have a strong impact on donation management decisions. To make the best use of (mostly highly perishable) food donations, we develop an MILP model for integrated donation management and menu planning that proposes a menu plan and suggests which (part of the) donations to accept. The combination of menu planning and donation management is essential for soup kitchens, but has not been studied before.The model is used to assess the impact of contracts on a strategic or tactical level, and captures operational decision making due to the integration of donation management and menu planning. To deal with meal variety considerations and to resemble planning practices, the developed model is solved in a rolling horizon. The results show that (i) the use of donations reduces overall costs for the soup kitchen; (ii) despite the short shelf life of donations, most donations can be used efficiently; and (iii) meal variety can be easily ensured and food donations increase this variety. In addition to the benefits for soup kitchens, the approach has implications for waste reduction in food supply chains, by structural/contractual donations of surplus food by retailers.

Behavioural change interventions directed at consumers have a great potential to reduce overall food waste levels. Van Geffen, van Herpen and van Trijp provide an overview of the literature on drivers of in-home food waste and translate them into guidelines for effective intervention development. They make a clear distinction between interventions that encourage goal setting to reduce food waste and interventions that encourage goal striving, to allow for the best intervention selection. They argue that consumers are best served by interventions that enable alignment between multiple food-related goals with food waste prevention, as this normative goal is difficult to act upon when hedonic and gain goals are also activated.

This graduation report describes the motivation and processing that resulted in the Zesturn. The product is designed to make vegetable trimmings and leftovers, which are otherwise discarded, directly available for cooking in Dutch family households. The Zesturn facilitates this through converting vegetable scraps into powders that can be repurposed as natural flavourings. By analysing the context factors within family households, key aspects regarding habits, cooking knowledge, and attitudes towards food were identified. These insights were used to generate concepts and that ultimately resulted in the Zesturn. The final design is a device that enables vegetable scraps to be dried in a common household oven and can subsequently be ground into powdery flakes. Due to this transformation the vegetable trimmings and leftovers become more acceptable for future consumption, have extended shelf life, and can be efficiently fed back into the cooking process, reducing food waste as a welcoming consequence., Design for Interaction

This graduation report describes the motivation and processing that resulted in the Zesturn. The product is designed to make vegetable trimmings and leftovers, which are otherwise discarded, directly available for cooking in Dutch family households. The Zesturn facilitates this through converting vegetable scraps into powders that can be repurposed as natural flavourings. By analysing the context factors within family households, key aspects regarding habits, cooking knowledge, and attitudes towards food were identified. These insights were used to generate concepts and that ultimately resulted in the Zesturn. The final design is a device that enables vegetable scraps to be dried in a common household oven and can subsequently be ground into powdery flakes. Due to this transformation the vegetable trimmings and leftovers become more acceptable for future consumption, have extended shelf life, and can be efficiently fed back into the cooking process, reducing food waste as a welcoming consequence., Design for Interaction

A System Dynamics study towards the potential effects of interventions on the food waste produced by households. Households are a major contributor to the waste of food within the Netherlands. There are negative consequences regarding the waste of food. A causal relation diagram is created, a set of interventions is defined, and based upon a System Dynamics model is created. Based upon the simulations, it is concluded that the process in which food is wasted is fragmented. Reducing the waste of food effectively demands combining multiple interventions. There are two important aspects within a household when multiple interventions are applied. Interventions should focus on the 'willingness' and on the 'knowhow' within a household. Focusing on both aspects results in a synergy. The combined effects of the interventions is bigger than the individual effects accumulated., Systems Engineering, Policy Analysis and Management (SEPAM)

This chapter presents the research rationale underpinning the book. It addresses the intertwining challenges of food security and surplus food management, discussing recent data and literature. It also presents how social innovation is conceptualized in the book as the theoretical framework to analyse partnerships between business and nonprofit organisations in managing food surplus. The methodology of the research is also detailed, along with the book structure.

The report builds on the knowledge created by the FUSIONS position paper “Stimulating social innovation through policy measures” that uses as key inputs the range of existing social innovation initiatives catalogued by FUSIONS WP4 in the inventory and draws on the outcomes of the WP3 Social Camp event that gathered together a number of social innovators to discuss the major challenges and policy barriers they encounter. The position paper identified a preliminary set of policies aimed to stimulate social innovation initiatives.The present study takes the analysis further by detecting the policy measures used to stimulate social innovation in 5 sectors environment, health, workplace innovation, regional strategies, social economy/social entrepreneurship plus food waste-, recognizing the major policy barriers to social innovation and identifying a set of policy options potentially stimulating social innovation and addressing food waste prevention and reduction.The report used a mix of qualitative methodologies and the results obtained in other FUSIONS’ activities to detect best practices and good examples of projects promoting social innovation, to identify barriers for the uptake of social innovation.