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The problem of food waste in food service is recognized in the scientific community. A reduction in this phenomenon is necessary for the sustainable development of the food service industry. However, the issue of the influence of various characteristics of food service establishments (FSEs) on food waste has still not been studied sufficiently. The aim of this research was to assess the impact of the type of FSE, type of customer service, time in business of the FSE, and average daily number of consumers served on measures taken in FSE in relation to ready meals in the context of food waste. Survey research was conducted in 131 FSEs. It was found that the different groups of dishes that were prepared in excess and not served to consumers are most often stored in refrigerated conditions until the following day. The management of unserved dishes was correlated with business time and the type of FSE. Dishes like cold and hot snacks, in particular, were more often made available to employees in establishments with shorter time in business. In restaurants and small food service outlets/cafés, discarding was more often indicated as the management method for these types of dishes. The majority of food service establishments were not able to sell half portions. In conclusion, there is great potential to reduce food waste in food service establishments, but education of both staff and customers is essential. [ABSTRACT FROM AUTHOR]

Food waste is a worldwide phenomenon that needs to be reduced. The causes of this problem vary widely. The study used the Computer-Assisted Web Interview method. There were 500 respondents from all over the country and among them 60% women and 40% men. The sample selection was purposeful. Before the pandemic began, the highest percentage of consumers shopped two to three times a week. As of March 2020, the frequency of this activity has decreased for every fourth respondent. Also during this period, an increase in the frequency of shopping alone was observed, as well as an increase in the number of people who outsource their shopping list to others. Nowadays, the vast majority of respondents usually create a shopping list before doing it and follow it. Before the pandemic, this was the case for only 46% of respondents, while during the pandemic it was the case for 81%. Exceeding the expiration date was the most common reason for throwing products in the trash before as well as during the pandemic. Over-shopping as a cause of food waste increased almost fourfold during the pandemic. A positive aspect is noticeable for the ‘I don’t throw food away’ response. The percentage of respondents increased from 16% to 21%. During both survey periods, respondents most often indicated that they throw away fruits, vegetables, bread, and dairy products. During the COVID-19 pandemic, consumers’ shopping behaviour changed. They attended grocery stores far less frequently, mostly on their own, and purchased larger quantities of products. Nonetheless, consumers planned their purchases and checked expiration dates before putting food in their shopping carts. Households were thus forced to respond quickly, adjusting their shopping behaviour. These behaviours have implications for the subsequent activities of retail merchants.

Food production is connected with a negative effect on the environment as it is linked with the utilisation of natural resources such as fresh water and with the emission of greenhouse gases (GHGs). It is, therefore, very important to prevent the wastage of food at all food chain stages. Special attention should be paid to the phenomena which burden the environment in an unjustified way. One such example may be the waste of final products at the stage of retail sale objects. The purpose of the present paper was to estimate the effect of wasted food in the selected network of the retail sale on the environment with the application of water footprint indicator and CO2 emission. On the grounds of the collected data, the participation of food withdrawn from the trade, the reasons for the mentioned phenomenon and the size of the wasted food products and those donated to charities were established. Based upon such data, the level of CO2 emission and the water print of the products which have not been utilised according to their destination were estimated. In spite of the fact that the animal origin products were characterised by a small participation in the weight of the unsold food (ca. 13.34% annually), they constituted the main source of CO2 emission and water footprint estimated from the food waste. It was calculated that the annual turnover and waste of the products only in one trade network was connected with the unjustified emission of ca. 12 thousand tonnes of CO2 and 13 million m3 of water footprint.

Copyright of Zywnosc is the property of Polish Society of Food Technologists - Scientific Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food waste is a worldwide phenomenon that needs to be reduced. The causes of this problem vary widely. The study used the Computer-Assisted Web Interview method. There were 500 respondents from all over the country and among them 60% women and 40% men. The sample selection was purposeful. Before the pandemic began, the highest percentage of consumers shopped two to three times a week. As of March 2020, the frequency of this activity has decreased for every fourth respondent. Also during this period, an increase in the frequency of shopping alone was observed, as well as an increase in the number of people who outsource their shopping list to others. Nowadays, the vast majority of respondents usually create a shopping list before doing it and follow it. Before the pandemic, this was the case for only 46% of respondents, while during the pandemic it was the case for 81%. Exceeding the expiration date was the most common reason for throwing products in the trash before as well as during the pandemic. Over-shopping as a cause of food waste increased almost fourfold during the pandemic. A positive aspect is noticeable for the 'I don't throw food away' response. The percentage of respondents increased from 16% to 21%. During both survey periods, respondents most often indicated that they throw away fruits, vegetables, bread, and dairy products. During the COVID-19 pandemic, consumers' shopping behaviour changed. They attended grocery stores far less frequently, mostly on their own, and purchased larger quantities of products. Nonetheless, consumers planned their purchases and checked expiration dates before putting food in their shopping carts. Households were thus forced to respond quickly, adjusting their shopping behaviour. These behaviours have implications for the subsequent activities of retail merchants. [ABSTRACT FROM AUTHOR]

Food production is connected with a negative effect on the environment as it is linked with the utilisation of natural resources such as fresh water and with the emission of greenhouse gases (GHGs). It is, therefore, very important to prevent the wastage of food at all food chain stages. Special attention should be paid to the phenomena which burden the environment in an unjustified way. One such example may be the waste of final products at the stage of retail sale objects. The purpose of the present paper was to estimate the effect of wasted food in the selected network of the retail sale on the environment with the application of water footprint indicator and CO2 emission. On the grounds of the collected data, the participation of food withdrawn from the trade, the reasons for the mentioned phenomenon and the size of the wasted food products and those donated to charities were established. Based upon such data, the level of CO2 emission and the water print of the products which have not been utilised according to their destination were estimated. In spite of the fact that the animal origin products were characterised by a small participation in the weight of the unsold food (ca. 13.34% annually), they constituted the main source of CO2 emission and water footprint estimated from the food waste. It was calculated that the annual turnover and waste of the products only in one trade network was connected with the unjustified emission of ca. 12 thousand tonnes of CO2 and 13 million m3 of water footprint. [ABSTRACT FROM AUTHOR]

Copyright of Handel Wewnêtrzny is the property of Institute for Market, Consumption & Business Cycles Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food waste is a global challenge. Detailed information on quantities and drivers is needed to provide tailored recommendations for prevention measures. Current studies on meat waste in the Hospitality and Food Service business (HaFS) sector are rare, often based on small sample sizes, and seldom use comparable reference units. The present study reports meat and meat product waste in the German HaFS business sector based on structured telephone interviews. Purchased fresh meat and meat product quantities, as well as waste during storage, due to preparation and leftovers, are captured for four different market segments. Waste ratios referring to weekly meat purchases are analysed and compared between these segments, as well as on the business-type level. In this context, the authors distinguish total and avoidable meat waste. Absolute meat waste volumes are extrapolated on a weighted base for the entire German HaFS sector. Factors influencing meat waste are identified through regression analysis in order to derive possible food waste prevention measures. The results are discussed to provide recommendations for future national monitoring, policy instruments and research. [ABSTRACT FROM AUTHOR]

Food waste occurs at all stages of the food chain, but it is households in developed countries that have the largest share in the production of food waste. In order to develop and implement effective programs to combat consumers throwing away food, the factors that determine food waste in a household must first be known. The purpose of this study was to assess the risk of food waste by Polish consumers and identify the effect of demographics on the respondents' behavior related to food management. The results show that factors such as age, gender, place of residence, and education influence consumer behavior in terms of food management at home. It was found that young people and those with university-level education were more likely to buy unplanned products and waste food. The causes of the risk of wasting food were identified and their frequency determined. The most common causes for the risk of food waste include food being spoiled, missing the expiry date, and failure to arrange food in cabinets according to the expiry date. Bread was the most frequently wasted product, especially by young respondents. [ABSTRACT FROM AUTHOR]

"Food loss", defined as food produced for human consumption, which for various reasons leaves the supply chain, can be assigned to a group of new risks. Irrational use of food constitutes a risk to the environment. Moreover, food losses represent a missed opportunity to improve global food security. The aim of this study was to develop a risk management model for dairy product losses using the example of ripening cheese. The necessary data to develop the model were derived from a survey that was conducted in five dairies located in Poland. Total losses for nine products amounted to 1.1% of the average annual production, which accounted for more than 5635 t per annum. The studies that were conducted allowed the identification of three management methods of food loss in dairies: reprocessing, hand over for feed, and disposal. The level of risk was defined as "high" with two suggested courses of action: prevention and tolerance. Risks must be prevented by eliminating any errors that may result in a product of inadequate quality. Another solution is to redistribute or sell products at a reduced price, which despite their reduced quality, are nevertheless suitable for consumption. To some extent, this risk must be tolerated. [ABSTRACT FROM AUTHOR]