Food Waste and Consumer Ethics
- 139 Downloads
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...
- Aiken, W., & LaFollette, H. (1996). World hunger and morality. Upper Saddle River: Prentice-Hall.Google Scholar
- European Commission (DG ENV). (2010). Preparatory study on food waste. Brussel: European Commission (DG ENV).Google Scholar
- 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
- 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
- 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
- Jones, T. (2004). The value of food loss in the American household. San Francisco: Bureau of Applied Research in Anthropology.Google Scholar
- 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.
- 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.
- 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
- 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
- Martin, A. (2008). One country’s table scrap, another country’s meal. New York Times, May 18.Google Scholar
- Segrè, A., & Gaiani, S. (2011). Transforming food waste into a resource. Cambridge: Royal Society of Chemistry.Google Scholar
- Snyder, G. (1990). Survival and sacrament. In G. Snyder (Ed.), The practice of the wild (pp. 187–198). Berkeley: Counterpoint.Google Scholar
- 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
- Stuart, T. (2009). Waste: Uncovering the global food scandal. London: Penguin.Google Scholar