Encyclopedia of Food and Agricultural Ethics

Living Edition
| Editors: David M. Kaplan

Food Waste and Consumer Ethics

  • Mickey Gjerris
  • Silvia Gaiani
Living reference work entry

Latest version View entry history

DOI: https://doi.org/10.1007/978-94-007-6167-4_99-3

Synonyms

Introduction: Food Losses and Food Waste (Definitions)

The ethical issues related to food losses and food waste are very complex and to a large degree dependent upon at which part in the food supply chain they are identified. In this entry for reasons of clarity and space, the emphasis is placed on food waste occurring at consumer level and mainly on the discussion of the ethical responsibilities that can be said to exist at this stage. This can be justified as the largest percentage of waste occurs at consumer level. It is, however, important to remember that this waste is to varying degrees dependent on other factors such as retail strategies, production limitations, etc.

The definition of food waste is a contentious subject and often developed on a situational basis; definitions of food waste vary in what food waste consists of, how it is produced, at which stage of the food supply chain it originates, and where or what...

Keywords

Food Waste Food Loss Food Supply Chain Consumer Society Consumer Level 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in to check access.

References

  1. Aiken, W., & LaFollette, H. (1996). World hunger and morality. Upper Saddle River: Prentice-Hall.Google Scholar
  2. Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211.CrossRefGoogle Scholar
  3. Edwards, F., & Mercer, D. (2007). Gleaning from gluttony: An Australian youth subculture confronts the ethics of waste. Australian Geographer, 38(3), 279–296.CrossRefGoogle Scholar
  4. European Commission (DG ENV). (2010). Preparatory study on food waste. Brussel: European Commission (DG ENV).Google Scholar
  5. Food and Agricultural Organisation of the United Nations (FAO). (2011). The state of the world’s land and water resources for food and agriculture, Managing systems at risk. Rome: FAO.Google Scholar
  6. Goleman, D. (2009). Ecological intelligence, how knowing the hidden impacts of what we buy can change everything (p. 54). New York: Random House.Google Scholar
  7. Gustavsson, J., Cederberg, C., & Sonesson, U. (2011). Global food losses and food waste. Gothenburg: Swedish Institute for Food and Biotechnology and Food and Agricultural Organisation of the United Nations.Google Scholar
  8. Jones, T. (2004). The value of food loss in the American household. San Francisco: Bureau of Applied Research in Anthropology.Google Scholar
  9. Jones, T. (2006, April 8). Addressing food wastage in the US. Interview: The Science Show. http://www.abc.net.au/rn/scienceshow/stories/2006/1608131.htm. Accessed 17 Mar 2013.
  10. Knight, A., & Davis, C., (2007). What a waste! Surplus fresh foods research project. http://www.veoliatrust.org/docs/Surplus_Food_Research.pdf. Accessed 17 Mar 2013.
  11. Kungl. Skogs-och Landbruksakademien [Royal Swedish Academy of Agriculture and Forestry] (2007). Den beresta maten – matens kvalitet i ett globalt perspektiv [The well-travelled food]. KSLAs TIDSKRIFT, No 10.Google Scholar
  12. Lundqvist, J., de Fraiture, C., & Molden, D. (2008). Saving water: From field to fork – Curbing losses and wastage in the food chain. SIWI policy brief. Stockholm: SIWI.Google Scholar
  13. Martin, A. (2008). One country’s table scrap, another country’s meal. New York Times, May 18.Google Scholar
  14. Parfitt, J., Barthel, M., & Macnaughton, S. (2010). Food waste within food supply chains: Quantification and potential for change to 2050. Philosophical Transactions at the Royal Society, 365, 3065–3081.CrossRefGoogle Scholar
  15. Segrè, A., & Gaiani, S. (2011). Transforming food waste into a resource. Cambridge: Royal Society of Chemistry.Google Scholar
  16. Smil, V. (2004). Improving efficiency and reducing waste in our food system. Environmental Sciences, 1, 17–26.CrossRefGoogle Scholar
  17. Snyder, G. (1990). Survival and sacrament. In G. Snyder (Ed.), The practice of the wild (pp. 187–198). Berkeley: Counterpoint.Google Scholar
  18. Steinfeld, H., Gerber, P., Wassenaar, T., Castel, V., Rosales, M., & de Haan, C. (2006). Livestock’s long shadow: Environmental issues and options. Rome: Food and Agricultural Organisation of the United Nations.Google Scholar
  19. Stuart, T. (2009). Waste: Uncovering the global food scandal. London: Penguin.Google Scholar
  20. Vermeulen, S. J., Campbell, B. M., & Ingram, J. S. I. (2012). Climate change and food systems. Annual Review of Environment and Resources, 37, 195–222.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media B.V. 2016

Authors and Affiliations

  1. 1.Institute of Food and Resource Economics, Department Food and Resource EconomicsUniversity of CopenhagenFrederiksberg CDenmark
  2. 2.Department of Agricultural and Food ScienceUniversity of BolognaBolognaItaly