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Retailers' food waste, often consisting of edible food, could be reduced, while simultaneously tackling food insecurity, through surplus food donations to vulnerable groups. However, sustainability assessments of food donations covering all three sustainability perspectives are scarce, hampering decision-makers in prioritizing donation as a food wa...
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Context 1
... net economic result for the food bag scenario was positive (1502 kSEK) indicating that positive economic value was generated (Table 3). In contrast, the net result for the soup kitchen was negative (−622 kSEK) indicating that the costs of this redistribution activity exceeded the benefits generated. ...Context 2
... Food bag scenario Soup kitchen scenario Economic benefits Benefit-cost ratio 1.37 0.75 Food waste prevention Cost of 1 ton food waste prevented a (kSEK) 28 64 Ecological savings Cost of 1 ton CO 2 e abated (kSEK) 27 216 Social benefits Cost of donating one food bag or meal b (SEK) 292 25 a Effectiveness (amount of redistributed food eaten) derived from Sundin et al. (2022). b Corresponds to food bags donated by the food bag center or meals (400 g/portion) donated by the soup kitchen. ...Context 3
... net economic result for the food bag scenario was positive (1502 kSEK) indicating that positive economic value was generated (Table 3). In contrast, the net result for the soup kitchen was negative (−622 kSEK) indicating that the costs of this redistribution activity exceeded the benefits generated. ...Context 4
... Food bag scenario Soup kitchen scenario Economic benefits Benefit-cost ratio 1.37 0.75 Food waste prevention Cost of 1 ton food waste prevented a (kSEK) 28 64 Ecological savings Cost of 1 ton CO 2 e abated (kSEK) 27 216 Social benefits Cost of donating one food bag or meal b (SEK) 292 25 a Effectiveness (amount of redistributed food eaten) derived from Sundin et al. (2022). b Corresponds to food bags donated by the food bag center or meals (400 g/portion) donated by the soup kitchen. ...Citations
... Moreover, these GPs are classified into the four dimensions of sustainability (Table 7), as the contribution of food banks to the SDGs is increasingly recognized [55] as benefitting the environment and adding economic and social value, particularly for vulnerable people [136]. Most good practices (4.45%) corresponded to the social and economic dimensions (40.79%). ...
The Principles for Responsible Investment in Agriculture and Food Systems (CFS-RAI) are suitable standards for contributing to the Sustainable Development Goals (SDGs) in the area of sound consumption and sustainable food. In this context, food banks have demonstrated their significant role in supporting vulnerable groups and reducing food waste through the implementation of various projects and activities. This study identifies and classifies the good practices of 54 food banks that comprise the Spanish Federation of Food Banks (FESBAL). The methodology applied was based on the Working with People model, integrating a social and collaborative learning process based on the accumulated experience of food banks over 35 years. The analysis was carried out based on four dimensions of sustainability, namely social, economic, environmental, and governance, in alignment with the CFS-RAI Principles. The results obtained show the good practices of food banks, highlighting their positive effects on the dimensions of sustainability, consistent with the CFS-RAI Principles, and the SDGs, evidencing improved food security and a holistic contribution to sustainable development.
... Despite the often high edibility of surplus food generated before household level, only a small fraction of this is currently directed to human consumption in Sweden, either via donations or price reductions (Johansson 2021;Sundin et al. 2022;Hultén et al. 2024). Meanwhile, food insecurity continues to rise (Sundin et al. 2023). One barrier to recovering a higher share of edible food in Sweden, is the perception that surplus food is primarily a waste issue. ...
... Certain studies within this cluster leverage decision analytic models (Costa, Quinteiro et al., 2022;Hannouf et al., 2021;Martín-Gamboa et al., 2022). The other two Q3 clusters, environmental and social sustainability, respectively, concentrate on different but essential facets of sustainability (Lindkvist & Ekener, 2023;Sundin et al., 2023). ...
Social life cycle assessment (S‐LCA) has garnered significant attention in academia and the business sector. To enhance the guidance of S‐LCA application and future research, it is imperative to conduct a thorough analysis of its research status and challenges, considering the extensive development of methodological approaches. Leveraging bibliometric and content analysis on 452 articles from the Web of Science database, this study examines publication trends and delineates the conceptual structure and coupling themes within the S‐LCA field. Through an amalgamation of bibliometric findings and a comparative analysis between life cycle assessment and S‐LCA, the study outlines prominent challenges. Five primary issues related to inventory construction and data conversion, as identified through content analysis, are presented. This article comprehensively reveals a deep understanding of research status and faced challenges, serving as a complement for future practitioners and researchers.
... Moreover, it is important to investigate the environmental impact of all the FLW management processes to avoid further environmental burdens that could emanate from FLW treatment and management processes. Nevertheless, FLW prevention or reduction rather than post-FLW treatment or management is required to ensure food security, resource use efficiency and overall environmental sustainability; thus, there is a need for more research focus on FLW prevention strategies such as food donations (Mackenzie and Davies, 2019), institutionalization of food banks and food self-life improvement through the cold chain and other technological applications (Ciccullo et al., 2021;Mandal et al., 2021;Montoli et al., 2023;Sundin et al., 2023), by targeting the downstream stages of the food supply chains where the accumulated impacts are much significant (Adelodun and Choi, 2020). The FLW prevention or reduction, though recognized as the most attractive option, could be very challenging as compared to the post-FLW treatment and management due to the various actors involved and their differential perceptions and knowledge of the impact of FLW (Papargyropoulou et al., 2014;Richter, 2017). ...
The sustainable agri-food system is an important sector recognized for promoting the United Nations’ Sustainable Development Goals on food security, resource conservation and climate change mitigation. However, the increasing food loss and waste (FLW) along the supply chains has continued to hinder these goals. This study evaluates the trend of FLW research from 1975 to 2022 and how it promotes the achievement of resource and environmental sustainability in agri-food systems. The salient research themes and hotspots that are of interest to researchers were identified. Bibliometric and network analyses were carried out on scholarly research articles from the Scopus database using bibliometrix and VOSviewer. Furthermore, the content analysis was conducted on the selected highly influential articles containing relevant data to understand the role of FLW in promoting sustainable agri-food systems. The results showed disaggregate and unbalanced research distribution on the impacts of FLW among the countries, with China and the United States having the highest contributions. The identified major research themes relating to sustainable agri-food systems are food waste and sustainable systems, food waste management and food waste impact assessment. Moreover, the circular economy was found to be a relatively new approach being explored in agri-food systems to promote FLW reduction and ensure sustainability of resource use. This study highlights the critical role of the impact of FLW in addressing the grand challenge of food security, resource use efficiency and environmental sustainability.
... Uma estratégia desenvolvida nesse sentido e adotada por muitos países, é destinar alimentos sem valor comercial, mas ainda adequados ao consumo humano, para as pessoas em situação de insegurança alimentar e nutricional (Sundin, Bartek, Osowski, Strid, & Eriksson, 2023). Assim, as veias do problema do paradoxo alimentar (Filgueiras, 2017;Berti, Giordano, & Mininni, 2021) podem ser, em parte, solucionadas. ...
... A contribuição teórica deste estudo reside na aproximação entre as práticas desenvolvidas pelos bancos de alimentos com os ODS, especificamente, quanto à fome zero e ao consumo e produção sustentáveis. Na prática, este estudo revela a importância dos bancos de alimentos para o atendimento dos ODS (Hasnain, Orgut, & Ivy, 2021;Penalver & Aldaya, 2022;Sundin et al., 2023;Warshawski, 2023), meio a um contexto brasileiro que ainda enfrenta elevados índices de desperdício alimentar (Fao, 2015;Seab-Pr, 2019). ...
... Vieira, Domingues e Matzembacher (2022), por exemplo, ao descreverem o funcionamento de um banco de alimentos em São Paulo destacam a contribuição das ações de redução do desperdício de alimentos para minimizar os impactos das mudanças climáticas e demais questões ambientais, econômicas e sociais da sustentabilidade. Sundin et al. (2023) também evidenciam benefícios nas três dimensões da sustentabilidade, indicando que os bancos de alimentos favorecem resultados ambientais com a economia de recursos e energia e agregam valor econômico e social, especialmente para pessoas mais vulneráveis. De modo mais específico, Penalver e Aldaya (2022), ao estudar um banco de alimentos em Navarra (Espanha), observaram que as atividades da instituição evitaram o uso desnecessário de cerca de 3,2 milhões de m³ de água, o que pode ser vinculado às metas orientadas ao ODS-6: Água potável e saneamento. ...
Objective: This article aims to analyze how food banks in the state of Paraná, Brazil, contribute to meeting the Sustainable Development Goals (SDGs). Theoretical framework: Reducing food waste is essential for reducing environmental, social and economic impacts and contributes directly to achieving SDGs 2 and 12. Food banks make a significant contribution to directing food that has no commercial value, but is suitable for human consumption, to the food and nutrition insecure population. Method: The methods used were descriptive, bibliographical and a multiple case study, with semi-structured interviews with food bank managers. Results and conclusion: The results show that SDGs 2 and 12 have been directly met. Specifically, in relation to targets 2.1 and 2.2, the practices seek to allocate food to people who are food and nutrition insecure (children, the elderly, hospitals and care homes). As for meeting target 12.3, there is a very intense movement by food banks to combat food waste, in order to increase food collection from donors, raise awareness among the population about the problems of food waste, support family farming with food purchases and, internally, develop minimum processing practices for food at an advanced stage of ripeness. Research implications: This study contributes by demonstrating the practices developed by food banks that come closer to the SDGs and favor the development of a fairer and more sustainable society. Originality/value: This study proposed bringing SDGs 2 and 12 closer to the role played by food banks, adding value to scientific knowledge.
... Stakeholders of a tourist destination in an area where cultural heritage tourism dominates, for example, receive substantial benefits. The literature classifies these values within three dimensions [1][2][3]. We can mention the economic dimension, which provides economic value to enterprises and organizations, offering access to heritage (in the form of profit, market shares, etc.). ...
... Carrying out activities related to the provision of cultural heritage may diversify the economic potential of the region, increasing it with tourist activities [3,10,15,16,20,26,30,66,86,96,97] Acting as a symbol of the area Social value may result from the creation of a tourist brand of the region thanks to the cultural heritage tourism product and a favorable image of the destination having cultural heritage facilities on its territory [17,20,32,64,65,67,69,98] Source: Based on own research. ...
Cultural heritage tourism is a multidimensional tourist activity because, apart from the advantages associated with practicing tourist activity, it is particularly associated with cognitive motives when it comes to practicing it, and even with discovering cultural identity. Such an activity has a specific value in relation to the adopted perspective. Researchers often attempt to determine the value that a tourism-related product has for the customer (tourist). Sometimes, it is defined as the value captured by the entity providing the tourism product. However, it is extremely rare for research to assess the social value of tourism. The aim of this work is to identify issues that can be used in measuring the social value resulting from cultural heritage made available in the form of a tourist product. The authors review the literature on cultural heritage and cultural identity, and then use a particular methodology to develop a tool for assessing social value. To develop their own research tool, the authors use the results of research conducted in 2021/2022 among managers of 70 cultural heritage tourism facilities in Europe. As a result, a tool was created that includes six statements that can contribute to the assessment of the social value resulting from the provision of material cultural heritage in the form of a tourist product. The reliability of the tool was estimated at 0.69 and its standardized rating at 0.71. The social value of cultural heritage, in the opinion of experts, achieved an average rating of 4.06 (on a scale from 1 to 5), with the 6-item version of the tool attaining an average rating of 4.10. Taking into account the usefulness of the proposed solutions, remember that the paper reflects only the European vision, which is one of many possible views.
Food waste presents a severe sustainability challenge. Of the food produced globally, 30% is wasted, and if no significant improvement is made, this figure is expected to double by 2050. With the continuous growth of the hospitality sector, an increasing amount of waste, particularly food waste, is generated. Globally, the hospitality industry is the third-largest contributor to food waste. Food waste mitigation is fundamental to the sustainable improvement of the food service industry, owing to its adverse consequences and ethical concerns. For this reason, there is an increasing demand for practical solutions in the food service industry. Establishments in the food service industry can make a significant contribution to global sustainability efforts by creating partnerships with stakeholders and providing educational programs aimed at waste reduction to employees and consumers. Several food service establishments actively implement measures to minimize waste and recognize and accept their responsibilities.
BACKGROUND
Tomatoes are a significant product of the Mediterranean region and a crucial component of the Mediterranean diet. The formulation of dried tomato products enriched with proteins and bioactive compounds could be a strategic approach to promote adherence to the Mediterranean diet. Six different novel tomato products were analyzed using different protein enrichment sources (pea proteins and leaf proteins) and drying technologies (hot‐air dryer, microwave vacuum dryer, and conventional dryer). The novelty of this approach lies in combining product‐specific criteria with global societal factors across their life cycles. Using 21 criteria and an analytic hierarchy process (AHP) survey of experts, the social sustainability score for each product was determined through a multi‐criteria assessment.
RESULTS
The tomato product's life cycles have minimal regional impacts on unemployment, access to drinking water, sanitation, or excessive working hours. However, they affect discrimination, migrant labor, children's education, and access to hospital beds significantly. The study identified nutritional quality as the top criterion, with the most sustainable design being a tomato bar enriched with pea protein and processed using microwave vacuum drying.
CONCLUSION
The study revealed that integrating sensory and nutrient compounds into social sustainability assessments improves food sustainability and provides a practical roadmap for social life cycle assessments of food products. It emphasized the importance of considering global social issues when reformulating Mediterranean products to ensure long‐term adherence to the Mediterranean diet. Incorporating social factors into sustainability scores can also enhance the effectiveness of product information for conscious customers. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
