A Pilot Study on Industry Stakeholders’ Views towards Revalorization of Surplus Material from the Fruit and Vegetable Sector as a Way to Reduce Food Waste

Food waste is a global issue, with the fruit and vegetable sector accounting for higher losses compared with other sectors. The aim of this study was to gain an understanding into how industry stakeholders in Ireland manage surplus fruit and vegetable material remaining after their main processing....

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Bibliographic Details
Published in:Sustainability 2023-11, Vol.15 (23), p.16147
Main Authors: Fox, Shelley, Kenny, Owen, Noci, Francesco, Dermiki, Maria
Format: Article
Language:English
Subjects:
Environmental protection
Feeds
Food supply
Food waste
Fruits
Horticulture
Methods
Retail industry
Stakeholders
Supply chains
Surveys
Sustainable development
Vegetables
Waste management
Waste materials
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Summary:Food waste is a global issue, with the fruit and vegetable sector accounting for higher losses compared with other sectors. The aim of this study was to gain an understanding into how industry stakeholders in Ireland manage surplus fruit and vegetable material remaining after their main processing. An explanatory sequential mixed methods approach was employed to collect data in the form of online surveys (n = 55) and one-to-one interviews (n = 7). The findings outlined several barriers to revalorization. Most respondents were measuring food waste and actively trying to minimize it, although this was for economic rather than environmental sustainability reasons. Environmental sustainability measures were an important factor for larger companies, although all respondents agreed it was important to manage this material from an environmental perspective. This material was mostly classified as “food waste” and usually composted or used for animal feed. Many stakeholders had identified opportunities for revalorization; however, for smaller businesses, this cannot become a reality without considerable investment. Joined-up thinking is required among all stakeholders, including consumers and policy makers, to create positive sustainable changes. Education and greater awareness about the extent of the food waste crisis may assist in achieving reduction targets and encourage revalorization in the industry.
ISSN:2071-1050
2071-1050
DOI:10.3390/su152316147