Have a personal or library account? Click to login
Activities for Counteracting Wasting Food by Supermarket Chains in the Context of Sustainable Development Cover

Activities for Counteracting Wasting Food by Supermarket Chains in the Context of Sustainable Development

Open Access
|Sep 2024

References

  1. Amicarelli, V., Tricase, C., Spada, A. & Bux, C. (2021). Households’ food waste behavior at local scale: a cluster analysis after the COVID-19 lockdown. Sustainability, 13(6), 3283.
  2. Babbitt, C. W., Babbitt, G. A. & Oehman, J. M. (2021). Behavioral impacts on residential food provisioning, use, and waste during the COVID-19 pandemic. Sustainable Production and Consumption, 28, 315-325.
  3. Bachanek, K. H. (2020). Electromobility in public transport–good practices and experiences of cities in Poland. Zeszyty Naukowe Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie. Ekonomika i Organizacja Logistyki, 5(1), 79-93.
  4. Balan, I. M., Gherman, E. D., Brad, I., Gherman, R., Horablaga, A. & Trasca, T. I. (2022). Metabolic Food Waste as Food Insecurity Factor—Causes and Preventions. Foods, 11(15), 2179.
  5. Bilska, B. & Kołożyn-Krajewska, D. (2018). Straty żywności w przetwórstwie spożywczym. Przyczyny i możliwości ograniczenia. Przemysł Spożywczy, 72.
  6. Bilska, B., Piecek, M. & Kołożyn-Krajewska, D. (2018). A multifaceted evaluation of food waste in a Polish supermarket−Case study. Sustainability, 10(9), 3175.
  7. Bilska, B., Tomaszewska, M. & Kołożyn-Krajewska, D. (2019). Analysis of the behaviors of polish consumers in relation to food waste. Sustainability, 12(1), 304.
  8. Bilska, B., Tomaszewska, M. & Kołożyn-Krajewska, D. (2020). Managing the risk of food waste in foodservice establishments. Sustainability, 12(5), 2050.
  9. Brizga, J., Hubacek, K. & Feng, K. (2020). The unintended side effects of bioplastics: carbon, land, and water footprints. One Earth, 3(1), 45–53.
  10. Stangherlin, I.D.C., Duarte Ribeiro, J.L. & Barcellos, M. (2019). Consumer behaviour towards suboptimal food products: a strategy for food waste reduction. British Food Journal, 121(10), 2396-2412.
  11. Conrad, Z., Niles, M. T., Neher, D. A., Roy, E. D., Tichenor, N. E. & Jahns, L. (2018). Relationship between food waste, diet quality, and environmental sustainability. PloS One, 13(4), e0195405.
  12. Domin, M., Ćwiklińska, M. & Góral-Kowalczyk, M. (2021). Reeze-drying impact on hardness of selected soft fruit liophilisates. Agricultural Engineering, 25(1), 135-146.
  13. Dou, Z., Toth, J.D., & Westendorf, M.L. (2018). Food waste for livestock feeding: Feasibility, safety, and sustainability implications. Global Food Security, 17, 154-161.
  14. Filimonau, V., Matute, J., Kubal-Czerwińska, M., Krzesiwo, K. & Mika, M. (2020). The determinants of consumer engagement in restaurant food waste mitigation in Poland: An exploratory study. Journal of Cleaner Production, 247, 119105.
  15. Galanakis, C. M., Cvejic, J., Verardo, V., & Segura-Carretero, A. (2022). Food use for social innovation by optimizing food waste recovery strategies. In Innovation strategies in the food industry (pp. 209-227). Academic Press.
  16. Głowacki, J., Kopyciński, P., Mamica, Ł. & Malinowski, M. (2019). Identyfikacja i delimitacja obszarów gospodarki o obiegu zamkniętym w ramach zrównoważonej konsumpcji. Gospodarka o Obiegu Zamkniętym w Polityce i Badaniach Naukowych, 167–179.
  17. Herrero, M., Thornton, P. K., Mason-D’Croz, D., Palmer, J., Benton, T. G., Bodirsky, B. L. & West, P. C. (2020). Innovation can accelerate the transition towards a sustainable food system. Nature Food, 1(5), 266-272.
  18. Iqbal, M. W., Kang, Y. & Jeon, H. W. (2020). Zero waste strategy for green supply chain management with minimization of energy consumption. Journal of Cleaner Production, 245, 118827.
  19. Ishangulyyev, R., Kim, S. & Lee, S.H. (2019). Understanding food loss and waste—why are we losing and wasting food? Foods, 8(8), 297.
  20. Jagadiswaran, B., Alagarasan, V., Palanivelu, P., Theagarajan, R., Moses, J. & Anandharamakrishnan, C. (2021). Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies. Future Foods, 4, 100036.
  21. Jastrzębska, E. (2021). Corporate Social Responsibility in Poland during the COVID-19 pandemic and UN sustainable development goals. Annales Universitatis Mariae Curie-Skłodowska, sectio H–Oeconomia, 55(3), 51-65.
  22. Krishnan, R., Agarwal, R., Bajada, C. & Arshinder, K. (2020). Redesigning a food supply chain for environmental sustainability–An analysis of resource use and recovery. Journal of cleaner production, 242, 118374.
  23. Mattila, M., Mesiranta, N., & Heikkinen, A. (2020). Platform-based sustainable business models: reducing food waste in food services. International Journal of Entrepreneurship and Innovation Ma-nagement, 24(4-5), 249-265.
  24. Mellinas, C., Ramos, M., Jiménez, A. & Garrigós, M.C. (2020). Recent trends in the use of pectin from agro-waste residues as a natural-based biopolymer for food packaging applications. Materials, 13(3), 673.
  25. Mihalčová, B., Korauš, A., Prokopenko, O., Hvastová, J., Freňáková, M., Gallo, P. & Balogová, B. (2021). Effective management tools for solving the problem of poverty in relation to food waste in context of integrated management of energy. Energies, 14 (14), 4245.
  26. Mookerjee, S., Cornil, Y. & Hoegg, J. (2021). From waste to taste: How “ugly” labels can increase purchase of unattractive produce. Journal of Marketing, 85(3), 62-77.
  27. Palmer, T.B. & Flanagan, D.J. (2016). The sustainable company: looking at goals for people, planet and profits. Journal of Business Strategy, 37(6), 28-38.
  28. Pędzik, M., Janiszewska, D. & Rogoziński, T. (2021). Alternative lignocellulosic raw materials in particleboard production: A review. Industrial Crops and Products, 174, 114162.
  29. Rasoolimanesh, S.M., Ramakrishna, S., Hall, C.M., Esfandiar, K. & Seyfi, S. (2023). A systematic scoping review of sustainable tourism indicators in relation to the sustainable development goals. Journal of Sustainable Tourism, 31(7), 1497-1517.
  30. Ray, A., Dhir, A., Bala, P.K. & Kaur, P. (2019). Why do people use food delivery apps (FDA)? A uses and gratification theory perspective. Journal of retailing and consumer services, 51, 221-230.
  31. Slorach, P.C., Jeswani, H.K., Cuéllar-Franca, R. & Azapagic, A. (2019). Environmental and economic implications of recovering resources from food waste in a circular economy. Science of the Total Environment, 693, 133516.
  32. Slorach, P.C., Jeswani, H.K., Cuéllar-Franca, R. & Azapagic, A. (2020). Environmental sustainability in the food-energy-water-health nexus: A new methodology and an application to food waste in a circular economy. Waste Management, 113, 359-368.
  33. Sobczak, A., Chomać-Pierzecka, E., Kokiel, A., Różycka, M., Stasiak, J. & Soboń, D. (2022). Economic conditions of using biodegradable waste for biogas production, Using the Example of Poland and Germany. Energies, 15(14), 5239.
  34. Starek-Wójcicka, A., Stoma, M., Osmólska, E., Rydzak, L. & Sobczak, P. (2023). Economic Effects of Food Industry Waste Management in the Context of Sustainable Development. In: Pascuzzi, S. and Santoro, F. (eds.), Farm Machinery and Processes Management in Sustainable Agriculture, 289, 97–106. Springer International Publishing, Cham.
  35. Stenmarck, Â., Jensen, C., Quested, T., Moates, G., Buksti, M., Cseh, B., Juul, S., Parry, A., Politano, A. & Redlingshofer, B. (2016). Estimates of European food waste levels. IVL Swedish Environmental Research Institute.
  36. Watson, M., Booth, S., Velardo, S. & Coveney, J. (2023). The “who” and “why” of dumpster diving for food in wealthy industrialised countries–an international scoping review. British Food Journal, 125(10), 3784-3799.
  37. Zapatrina, I. (2016). Sustainable development goals for developing economies and public-private part-nership. European Procurement & Public Private Partnership Law Review, 11, 39.
  38. Zarzycki, P., Sykut-Domańska, E., Sobota, A., Teterycz, D., Krawęcka, A., Blicharz-Kania, A., An-drejko, D. & Zdybel, B. (2020). Flaxseed enriched pasta—chemical composition and cooking qua-lity. Foods, 9(4), 404.
DOI: https://doi.org/10.2478/agriceng-2024-0013 | Journal eISSN: 2449-5999 | Journal ISSN: 2083-1587
Language: English
Page range: 195 - 213
Submitted on: Apr 1, 2024
Accepted on: Sep 1, 2024
Published on: Sep 26, 2024
Published by: Polish Society of Agricultural Engineering
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year

© 2024 Konrad Żukiewicz, Tomasz Słowik, Agnieszka Dudziak, Patrycja Łusiak, Jacek Mazur, published by Polish Society of Agricultural Engineering
This work is licensed under the Creative Commons Attribution 4.0 License.