British Food Journal,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Dec. 16, 2024
Purpose
This
study
investigates
food
waste
within
the
supply
chain
(FSC),
for
case
of
fresh
and
short
FSC
(FS-FSC),
aiming
to
(1)
reveal
major
causes
across
(2)
identify
mitigation
strategies,
(3)
measure
impacts
at
each
stream,
(4)
propose
practical
initiatives
support
decision/policymakers
in
strategic
management,
especially
country.
Design/methodology/approach
adopts
a
mixed-method
approach
investigating
waste,
examining
existing
literature
using
template
analysis.
The
focus
is
on
three
key
elements:
factors
enabling
its
final
destinations,
strategies
reduce
it.
then
gathers
information
from
prominent
regional
retailer
consumers
through
interviews
surveys.
empirical
data
collected
analysed
analysis
descriptive
statistics.
Findings
research
highlights
enablers
networks,
including
procurement
storage,
processing,
operation
strategy,
people,
consumers.
differed
amount
produced,
outcome
demonstrates
that
end
were
largest
contributors
generated.
changes
people's
habits
tastes
significantly
affect
FS-FSC.
Interestingly,
results
demonstrated
40%
utilise
leftovers
as
pet
food.
Practical
implications
proposed
management
can
help
companies
minimise
mitigate
stage.
Practitioners
use
identified
implement
efforts
translate
them
into
actionable
plans.
Originality/value
article
outlines
addressing
an
FS-FSC
throughout
entire
chain,
encompassing
supply,
distribution,
catering,
delivery,
consumption.
not
only
sheds
light
primary
reasons
wastage
but
also
provides
insights
potential
solutions
are
effective
feasible
real-world
scenarios.
Business Strategy & Development,
Journal Year:
2025,
Volume and Issue:
8(2)
Published: April 10, 2025
ABSTRACT
This
study
examines
the
consumer
response
to
(1)
pricing
and
discounts,
(2)
packaging
design,
(3)
sustainability‐enhancing
technology
apps
on
special
offers
before
maximum
shelf
life
expires.
A
survey
of
303
consumers
currently
living
in
Germany
supports
relevance
these
factors.
Consumer
attitudes
toward
sustainability
moderate
relationship
discounts
as
well
that
responses.
Most
notably,
by
consolidating
identifying
factors
influencing
food
waste
at
retail
level
influence
behavior
into
a
holon
flux,
we
introduce
concept
holons
embedded
context
feedback
loops
waste,
taking
sustainable
development
perspectives.
The
study's
exploration
flux
highlights
need
for
future
research
focus
varying
levels
granularity
divergent
industries,
which
could
enhance
precision
applicability
diverse
cultural
business
contexts
strengthen
stakeholder
engagement.
RSC Advances,
Journal Year:
2024,
Volume and Issue:
14(13), P. 8981 - 8989
Published: Jan. 1, 2024
Research
into
innovative
food
safety
technologies
has
led
to
the
development
of
smart
packaging
with
embedded
chemical
sensors
that
can
monitor
quality
throughout
supply
chain.
Journal of Composites Science,
Journal Year:
2023,
Volume and Issue:
7(8), P. 337 - 337
Published: Aug. 18, 2023
Sustainable
hydrogels
are
an
innovative
biodegradable
alternative
to
traditional
packaging
materials.
They
offer
exceptional
water
absorption
capacity
and
high
biocompatibility,
making
them
ideal
food
absorbents
reduce
plastic
waste,
extend
shelf
life
ensure
the
safety
quality
of
packaged
foods.
In
this
study,
based
on
gelatin,
microcrystalline
cellulose
(MCC),
nanocrystalline
(NCC)
were
developed,
characterized,
applied
in
chicken
breasts.
For
this,
MCC
was
isolated
from
banana
pseudostem
commercial
NCC
incorporated
into
a
gelatin
solution
produce
hydrogel
materials
by
film
casting.
The
resulting
analyzed
terms
morphology,
structural
properties,
capacity,
mechanical
strength,
color
properties.
results
showed
that
incorporation
significantly
improved
integrity
hydrogels,
which
prevented
premature
deformation
when
they
absorbed
moisture.
addition,
changes
properties
breast
samples
contact
with
observed,
indicating
their
ability
preserve
quality.
Subsequently,
effectiveness
for
storage
at
4
°C
days
validated.
demonstrated
developed
study
sustainable
environmentally
friendly
can
products
while
maintaining
physical
microbiological
integrity.
