The food waste hierarchy as a framework for the management of food surplus and food waste

By E. Papargyropoulou, R. Lozano, J. Steinberger, Nigel G. Wright, Zaini Ujang. 2014

1,440 citations recorded by the source corpus.

Subfields: Food Science, Industrial and Manufacturing Engineering, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/187d963703e704b59ace1dcdd32f2b55fc53cdee

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. J. Aschemann‐Witzel
2. M. Mourad
3. Karin Schanes
4. T. Bech-Larsen
5. Pegah Amani
6. I. D. Hooge
7. M. Oostindjer
8. Hanna Schösler

In Industrial and Manufacturing Engineering

1. M. Mourad
2. Karin Schanes
3. Callie W. Babbitt
4. J. Aschemann‐Witzel
5. G. Gaustad
6. Edgar G. Hertwich
7. Laura Saikku
8. S. Giljum

In Public Health, Environmental and Occupational Health

1. J. Aschemann‐Witzel

Citations in the corpus

• Drivers of food waste reduction behaviour in the household context (2021, background): “A number of scenarios have been proposed for recycling household food waste, such as through gardening (composting) (Kim et al., 2020) and creating animal feed (Papargyropoulou et al., 2014).”
• Low carbon lifestyles: A framework to structure consumption strategies and options to reduce carbon footprints (2016, background): “Numerous studies point to the fact that food waste is an important issue related to reducing emissions (Hoolohan et al., 2013; Papargyropoulou et al., 2014).”
• Consumer-Related Food Waste: Causes and Potential for Action (2015, background): “The food waste hierarchy provides a guidance structure to this end [2].”
• Saving land to feed a growing population: consequences for consumption of crop and livestock products (2016, background): “Proposed strategies include increasing yields on underperforming lands (Van Ittersum et al. 2013), reducing waste (Papargyropoulou et al. 2014), and shifting human diets (Stehfest et al. 2009; Wirsenius et al. 2010).”
• Consumer perception and preference for suboptimal food under the emerging practice of expiration date based pricing in supermarkets (2018, methodology): “Taking the management tool of the ‘food waste hierarchy’ for guidance, an approach focusing on prevention of food waste should be given priority (Papargyropoulou et al., 2014), and this is the case for expiration date based pricing of foods that otherwise might be wasted or needs to be dealt with…”
• Recycling, recovering and preventing “food waste”: competing solutions for food systems sustainability in the United States and France (2016, background): “They were still led by the author with distinct interviewees. these behaviors and co-evolutionary dynamics (Perc et al., 2013; Perc and Szolnoki, 2010).”
• COVID-19 Drives Consumer Behaviour and Agro-Food Markets towards Healthier and More Sustainable Patterns (2020, background): “Indeed, referring to preventative measure of food wastage, Papargyropoulou and colleagues [63] have suggested reducing food surpluses throughout the entire food supply chain.”