The Management of Unsold Food in Outdoor Market Areas: Food Operators’ Behaviour and Attitudes

The Management of Unsold Food in Outdoor Market Areas: Food Operators’ Behaviour and Attitudes

Food wastage has been widely discussed and investigated from different perspectives in literature. The EU-28 produces about 88 million tonnes of food wastage every year, making the awareness of this phenomenon a vital matter. This paper focuses on the outdoor-market operators’ perception and behavio...

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Bibliographic Details
Published in:Sustainability (Basel, Switzerland) Switzerland), 2018-04, Vol.10 (4), p.1180
Main Authors: Peira, Giovanni, Bollani, Luigi, Giachino, Chiara, Bonadonna, Alessandro
Format: Article
Language:eng
Subjects:
Food
Food chains
Food processing
Food supply
Hybrids
Inclination
Navigation behavior
Operators
Perception
Supermarkets
Supply chains
Waste disposal
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Summary:Food wastage has been widely discussed and investigated from different perspectives in literature. The EU-28 produces about 88 million tonnes of food wastage every year, making the awareness of this phenomenon a vital matter. This paper focuses on the outdoor-market operators’ perception and behaviour towards the food waste phenomenon in a particular phase of the agro-food supply chain. It assesses the different approaches used to manage unsold produce and its destination. A sample of 214 market retailers in the Greater Torino market areas of Italy were identified, to whom a questionnaire was administered by interview to analyze the main actors involved in the food-wastage process and profile them according to their perception, behaviour, and attitude. The results show that there are three distinct kinds of market operators, i.e., farmers, peddlers, and hybrids. Their attitudes and behaviour towards unsold food differ, as does their inclination towards a sustainable approach, which depends on their personal experience and role in the supply chain. Moreover, the results provide some relevant elements that may contribute to improving the management of the food-waste phenomenon. Moreover, they bring some useful evidence to light that could lay the basis of more effective tools to be put at the disposal of various institutions.
ISSN:2071-1050
2071-1050