4.7 Article

Exploring the potential of industrial symbiosis to recover food waste from the foodservice sector in Russia

期刊

SUSTAINABLE PRODUCTION AND CONSUMPTION
卷 29, 期 -, 页码 467-478

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ELSEVIER
DOI: 10.1016/j.spc.2021.10.028

关键词

Food waste; Hospitality operations; Industrial symbiosis; Supply chain management; Circular economy

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The challenge of food waste in the global foodservice sector is significant, prompting the need for novel approaches guided by the principles of industrial symbiosis. Anecdotal evidence exists for collaboration between foodservices and farmers, but further research is needed to understand the determinants of industry adoption of industrial symbiosis. This study in Russia illustrates the potential for minimizing food waste through industrial symbiosis and highlights the benefits for both foodservice operators and farmers, suggesting a promising future for this approach.
The challenge of food waste in the global foodservice sector is significant, and novel approaches are required for its minimization. These approaches can be grounded on the principles of industrial symbiosis which promote inter-sectoral collaboration for better resource efficiency. Foodservices can partner with farmers for food waste collection and its subsequent use as fertilizer or animal feedstock. Anecdotal evidence of industrial symbiosis adopted by foodservices and farmers exists, but no empirical research has been undertaken to understand the determinants of broader industry adoption of industrial symbiosis and how these determinants could be reinforced. This study explores the potential of industrial symbiosis to minimize food waste in commercial foodservices in Russia. By interviewing foodservice providers and farmers, the study demonstrates willingness of selected stakeholders to uptake industrial symbiosis as a means of food waste recovery, but also as an opportunity to reinforce social and network capital of foodservice operators and farmers. To encourage broader industry uptake, policy-makers should build inter-sectoral capacity by connecting foodservices and farmers. Not only will this minimize food waste but can also build more resilient and responsive food supply chains. (C) 2021 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

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