Cutting Food Waste through Cooperation along the Food Supply Chain

TLDR

Food wasted in the supply chain depletes resources, and preventing it requires systematic identification of causes along the chain and shared responsibility among actors. The study aims to illuminate causes and effects of food waste through 44 expert interviews and to identify reduction methods, emphasizing shared information among supply‑chain actors. The authors conducted 44 qualitative expert interviews across the German food chain to analyze processes and intermediaries. Food waste occurs at all stages, with causes varying by product group and stage, indicating no single culprit; improved communication and appreciation among stakeholders are essential for a sustainable system.

Abstract

Food produced but not used for human consumption is a waste of natural resources. In order to prevent and reduce food waste, the main causes have to be identified systematically along the food supply chain (FSC). The aim of this study is (1) to shed light on the causes and effects of food waste through the analysis of 44 qualitative expert interviews examining the processes and intermediaries along the German food chain and (2) to find methods to reduce it. Results indicate that food waste occurs at all stages in the food chain. Thus, there is no single culprit to be blamed. Besides, the identified reasons for food waste differ between product groups; not a single solution can cause notable change. Furthermore, the analysis demonstrates that the causes and effects of food waste are to be found at different stages of the value chain. Hence, it is of high importance to improve communication and to raise a new appreciation for food among all stakeholders of the food supply chain in order to develop a more sustainable food system. Information on the topic of food waste needs to be shared among all actors of the supply chain. They need to share responsibility and work together to reduce food waste.