Reducing Food Loss, Reusing Surplus Food: Empirical Evidence from Manufacturing

Even if the firms consider all relevant aspects in order to decrease the surplus food generation at source, it is inevitable in some cases. Once surplus food is generated, it has to be managed efficiently and effectively within the responsibility of the companies. Although, the Food Waste Hierarchy proposes a hierarchical guideline for management of surplus food for a sustainable food supply chain from prevention to disposal, the application of this tool is not straightforward and unable to go beyond being only suggestions. Therefore, the main objective of the research is to describe the use of surplus food management in food manufacturing companies. To this aim, multiple case study methodology is used. The interviews are conducted mostly with the supply chain and logistics managers of food manufacturing companies operating in northern Italy. The results shows that reusing surplus food can be done by selling to secondary markets, utilizing it for marketing activities, sponsoring events and putting into the use of employees, as well as donations to nonprofits organizations for social purposes.