Retail food loss and waste reduction interventions

A scoping review

Abstract

Globally, one third of food produced goes to waste, which contributes to climate change, nega­tively impacts air and water resources, and can lead to environmental and human health risks. Mitiga­tion efforts have surged in response to these stag­gering statistics on food loss and waste, including initiatives such as food rescue and upcycling pro­grams. Circular economy practices are important for a sustainable future. Limited literature is availa­ble that compares different food rescue programs worldwide and synthesizes considerations for plan­ning new interventions. This paper is a scoping review of peer-reviewed literature on programs and interventions for food rescue and food waste reduction that occur at the retail level. The search in Scopus and Web of Science yielded 400 records for studies published in the past 30 years. Analysis of 18 full-text reports showed diverse food pro­grams from the United States, United Kingdom, Germany, Greece, New Zealand, Canada, Sri Lanka, and Israel. Studies were conducted in vari­ous settings, including restaurants, institutions, and retail food stores. The collection methods of res­cued food varied according to the program’s capacity and included accepting donations, redistribution programs, and social enterprises. The results of these reports highlight some of the barriers that food rescue programs face, including logistical and workforce challenges, liability concerns, food avail­ability, and financial restraints. Facilitators that pro­moted food rescue included the use of comple­mentary technology, cooperative alliances, support­ive policies, and favourable incentives. Report find­ings highlight the key role of volun­teers, partner­ships, and innovative technological solutions in advancing food rescue and waste reduction pro­grams. Our research focuses on con­solidating the lessons previously learned as a means of helping future food waste diversion programs overcome obstacles and improve operational effi­ciency. While food rescue is an important interme­diary endeav­our, addressing the root causes of wasted food and reducing inefficiencies in the cur­rent modern industrial food system is necessary to meaningfully reduce food waste at a global level.