<p>Population growth and increasing life standards contributed to a high demand for food worldwide. Simultaneously, there is growing evidence that more food is being lost or wasted through the different stages of the supply chain. In the developed world, including the United States, consumer waste often constitutes more than 60% of all food losses. </p> This dissertation explores the problem of consumer waste from three different perspectives. In the first essay, a game-theoretic model of a direct interaction between consumers and a retailer with monopoly power is developed to capture the effects of dynamic pricing on the transfer of perishable inventory to consumers. The retailer chooses its optimal price taking into account both retailer and consumer preservation. As long as the retailer’s inventory is well preserved, its price will be low inducing consumers to stockpile and waste more food. Consumers may also waste more if their own preservation level is relatively high. The second essay focuses on governmental policies aimed at reducing consumer waste, such as a tax and a subsidy. Using microeconomic analysis, closed-form solutions for a social-optimal food waste tax and subsidy are derived. The government may impose this tax to increase the cost of waste disposal for households while using tax revenue to sponsor food preservation efforts. It is shown that the tax might not be an effective instrument if the responsiveness of food waste to this tax is low. Finally, the third essay investigates the impact of a nutrition education program on school-cafeteria waste. This program was implemented to promote the health benefits of consuming fruits and vegetables among elementary school children. Comparing food waste data in the treatment and control groups, we found no statistically significant evidence of either increased selection or consumption of fruits and vegetables in the treatment group.

Background - Food waste is considered as a major sustainability concern as it has negative social, environmental and economic implications. Among various types of entrepreneurs, sustainable entrepreneurs are acting to resolve conjointly these three issues. Consequently, they should be willing to tackle food waste. An emerging belief in the literature is grounded on the statement that food waste can be a valuable resource and may represent opportunities for business. Despite this observation, just a few companies make use of food waste as a raw material. Purpose - The purpose of this thesis is to explore the drivers that lead to identify an entrepreneurial opportunity aiming to exploit food waste as a resource. Method - To fulfill the purpose, this thesis is of qualitative nature and follows an abductive approach. Primary data is collected through semi-structured interviews with ten entrepreneurs or intrapreneurs using food waste as a resource. Secondary data is obtained through scholarly articles, organizational reports or websites. For each of the cases, a within-case analysis is performed followed by a cross-case analysis. Conclusion - The analysis of the empirical findings resulted in the emergence of factors shared among the entrepreneurs of the sample. We recognized three drivers leading to the identification of an entrepreneurial opportunity aiming to use food waste as a resource: Awareness of the Food Waste Issue and its Potential Impact, Serendipity of Relationships and Motivate Societal Changes toward Environmental Transition. Additionally, it has been found that these drivers are moderated by two contextual factors, namely Entrepreneurial Curiosity toward Sustainability and Prior Knowledge linked to Sustainability.

The anaerobic biodegradability of food waste (FW), meat waste and FOG (fats, oils and greases) with municipal primary sewage sludge was assessed using a laboratory scale anaerobic digester and by ultimate sludge digestibility, at mesophilic conditions by varying the inoculum to feedstock ratio (1:2-1:10) and solids retention time (SRT). Preliminary analysis assessed the anaerobic digestion of food waste and meat at a biogas production over 30 days at 1000 mL and 1400 mL, respectively. The maximum methane yield was 0.18 m3/kg VS and 0.50 m3/kg VS for 1:10 in meat and FOG, respectively in 28 days with 56-61% volatile solids of destruction and first order methane generation rate of 0.15 d-1 for both meat and FOG. The optimal ratio for meat and FOG was determined to be beyond highest ratio tested (1:10), and longer SRT should be considered to investigate the impact of feedstock on methane yield. Preliminary modeling suggests that for one 1.74 MG digester, diverting just 0.6% of the food waste generated in one-third of Palm Beach County could produce enough methane to power 130-360 homes for one full month. / Includes bibliography. / Thesis (M.S.)--Florida Atlantic University, 2018. / FAU Electronic Theses and Dissertations Collection

Os resíduos orgânicos alimentares são um tipo de resíduo de difícil aproveitamento. Milhões de toneladas de lixo orgânico são descartados todos os anos, sobretudo os de origem alimentar, sendo que boa parte não é reaproveitada. Tradicionalmente, quando reaproveitados, esses resíduos são destinados à compostagem. No entanto, para que esse processo seja bemsucedido, é necessário que os resíduos sejam separados corretamente a fim de que a qualidade do produto final seja aceitável para o uso como fertilizante. Uma alternativa proposta de utilização dos resíduos alimentares consiste na produção de material carbonáceo obtido pela carbonização ou torrefação destes. Avaliam-se as propriedades e as características qualitativas e quantitativas desses materiais carbonáceos e seus derivados, como a composição, a resistência mecânica e a microestrutura. Tenciona-se, desse modo, contribuir para o conhecimento das possíveis aplicações desses carvões, materiais carbonosos e derivados em diversas áreas da indústria, inclusive na siderúrgica. / Millions of tons of organic waste are discarded every year, especially from food sources, and most of it is not reused. Traditionally, when reused, this kind of waste is destined for composting. However, for that procedure to be successful it is necessary that the waste is properly separated so that the quality of the final product is acceptable for fertilizer. An alternative reuse of food waste constitutes obtaining carbonaceous material by carbonization or torrefaction of this material. This work studies the charcoalmaking that uses these kind of residues, the characteristics of charcoals obtained, and the possible applications for these carbonaceous materials. The properties and the qualitative and quantitative characteristics of this object of study, such as its composition, its mechanical resistance and its microstructure, are evaluated. It is intended to contribute to the knowledge of the possible applications of these charcoals in several areas of industry, including in the steel industry.

O método DMAIC do programa de qualidade Seis Sigma reúne um conjunto de métodos e ferramentas estatísticas para o estudo da variabilidade dos processos. Uma vez identificados e estudados os pontos de oportunidade, faz-se o planejamento e a implantação de melhorias, em geral, com significativos benefícios para os resultados da organização. O processo de produção de refeições também pode ser estudado sob esta ótica, isto é, a redução da variabilidade nos processos pode contribuir como uma estratégia para a melhoria da qualidade e redução dos custos. O objetivo desta dissertação é o de utilizar conceitos da filosofia Seis Sigma para realizar um estudo das oportunidades de melhoria em um restaurante universitário e fazer sugestões de ações que tragam benefícios financeiros e melhorem seus processos. Além da pesquisa bibliográfica sobre o método DMAIC e administração de Unidades de Alimentação e Nutrição (UAN), foi realizado um projeto no Restaurante Central do Campus da USP de Ribeirão Preto, com o objetivo de reduzir o desperdício de alimentos. Foram coletados dados sobre a aceitação das refeições pelos usuários no refeitório do restaurante central, onde os usuários servem-se em bandejas, e no refeitório II, onde os usuários servem-se em pratos, além do levantamento dos restos em cada refeitório. A análise dos dados sugere que a utilização de pratos ao invés de bandejas pode reduzir o desperdício de alimentos e até aumentar a aceitação dos alimentos pelos usuários, atendendo a dois requisitos importantes do programa de qualidade Seis Sigma: o foco no cliente e o impacto financeiro. / The DMAIC method from the SIX SIGMA quality program assembles a set of methods and statistics tools for the variability process study. Once the opportunities are identified and studied, the improvements are planned and established, in general, with significant benefit for the entity result. The meal production process can also be studied from this perspective, that is, decreasing process variability can contribute as a strategy for the improvement of quality and cost reduction. The purpose of this thesis is to apply concept from the Six Sigma philosophy to perform a study on the improvement opportunities in a university cafeteria and suggest actions that results in financial benefits and process enhancement. Besides bibliographic research about the DMAIC method and UAN (Unidades de Alimentação e Nutrição) management process, a project was performed at the main cafeteria of the USPRibeirão Preto campus, with the purpose to reduce food waste. Meal acceptance data were collected from customers at both, the main cafeteria, where the meal is served in a tray, and from the cafeteria II, where the meal is served in a plate, and a survey of the leftover in each site were also performed. The analysis suggests that using plates instead of trays can reduce food waste and even increase the customer\'s acceptance of the food, fulfilling two important requirements of the Six Sigma quality program: focus on the customer and financial impact.

Food waste is one of an organic waste and contains the value of recycling and reusing. EPA shows that there are almost the amount of 4500 tons food wastes which is about 36~64% in households in Taiwan everyday. Therefore, if food wastes could be reused again, not only greatly reducing the amount of waste, decreasing the problem of odor from progressing food wastes, but also increasing the using year of landfills and incinerators. Furthermore, it can develop fully the value of multiple reusing in recycling. The study is forced on questionnaires for the residents of the city of Kaohsiung and Taichung, to know the present of recycling of food waste and its difficulty in executing a strategy. Conferring the willingness to pay and the willingness to accept of food waste recovery and if the price is different or not by Contingent Valuation Method (CVM), and moreover evaluating the potential benefit. The results of the study are as following: there are conspicuous difference in ¡§if doing something about recovery¡¨ ¡§the way of recovery¡¨ and ¡§if see any inspectors examine the classification of refuse¡¨. The most difficulties of recovery food waste in both cities are ¡§its odor and breed mosquito and fly easily¡¨ and ¡§not knowing clearly what materials should be recovered or not¡¨. About the price of the willingness to pay and the willingness to accept, the major answer shows ¡§No, I would not.¡¨ from this questionnaires. On the other hand, answers of ¡§Yes, I would like.¡¨ all hope that the pay less is better and the compensation more is better. The price of the willingness to pay of Kaohsiung residents is NT$ 41.8 dollars, and Taichung residents is NT$ 45.3 dollars. Otherwise, the higher environmental conscious the Kaohsiung residents have, the higher willing to pay. At the same time, the difficulty of recovery food waste is low comparatively. In addition, ¡§occupation¡¨ ¡§family revenue per month¡¨ ¡§cooking per week¡¨ have effect on the price of the willingness to pay and the willingness to accept. In the result of regression, some of variable parameters could affect the price of the willingness to pay. It maybe provides society for reference according the benefit in the estimating of regression. Therefore, the study hopes to provide the decision-maker more clear environmental and economical information through evaluate and analyze the willingness of pay of food waste. Furthermore, it maybe help the government to make a future policy in order to practice the food waste recovery indeed and carry out the target of reducing the amount of waste and resources recovering for a sustainable resources of food waste.

This thesis offers a case study analysis of the food waste in schools focusing on the pupils’ knowledge of foodwaste issues. The thesis uses a project initiated by the municipality of Uppsala which aims at reducing theamount of food wasted in the schools restaurants as a case study. The knowledge of food waste issues frompupils of Uppsala has been assessed with questionnaires. The amount of pupil’s food waste generation is alsoshown in the thesis. At first it is seen that older pupils waste more than younger ones. Looking at theirknowledge, pupils in general ignore the environmental and ethical consequences of food waste but are aware ofthe economic consequences. The current food waste reduction project implemented by the municipality ofUppsala seems to work only for the schools where the pupils are aware of the incentive in place. This incentiveaims to reward the pupils from the schools which reduce their food waste other time. The results obtained fromthe questionnaires, the results from current food waste reduction project and the interviews (with the person incharge of the food waste reduction project and a kitchen staff) are analyzed through a theoretical frameworkbased on environmentally significant behavior theory. Later, suggestions are made in order to improve thecurrent project. For instance, it is advised to review the current incentive depending on the schools by working incooperation with the schools and the pupils. Also, the pupils need to obtain a better basic understanding of foodwaste issues through instruction in formal and informal ways. The project itself could be reviewed in order tobetter integrate the pupils’ opinions and their degree of understanding of the food waste issues but also tocooperate more with the different stakeholders in the project.

Sammanfattning Bakgrund Hushållen står idag för den största mängden matsvinn och andelen livsmedelsinköp online ökar för varje år. En stor del av konsumenternas livsmedelsinköp online är matkassar bestående av färdiga middagslösningar med recept och tillhörande livsmedel. Konceptet är effektivt då konsumenten kan ägna tid åt annat än planering av veckans middagar, men hur effektivt det är i ett matsvinns-perspektiv är dock outforskat. Syfte Syftet med studien var att undersöka matsvinn hos konsumenter som handlade eller har handlat färdigplanerade matkassar online. Om det uppstod matsvinn, vilka livsmedel slängdes och vilka orsaker låg bakom detta?  Metod Kvantitativ metod tillämpades där data samlades in med hjälp av en webbenkät som distribuerades via en ICA-butik i Umeå till deras kunder som handlade eller har handlat matkassar online, samt genom Facebook och olika forum på internet.  Resultat Totalt besvarade 126 personer enkäten och majoriteten av deltagarna slängde livsmedel vid var femte recept eller färre gånger och vegetabilier slängdes i störst utsträckning. De som köpte Familjekassen visade sig orsaka matsvinn mer frekvent (p=0,025), samt mer färsk fisk/kött (p=0,032) och vegetariska produkter (p=0,032) än de som köpte övriga matkassar. Svaren visade stor variation på frågan om respondenten ansåg sig orsaka mer matsvinn vid köp av färdiga matkassar till skillnad från om de handlade i fysisk butik. Slutsats Majoriteten av respondenterna i denna studie orsakade små mängder matsvinn vid köp av färdiga matkassar och orsakerna till svinn visade sig vara många och varierande. Att recepten inte var tilltalande nog och att maten inte smakade bra var två vanliga orsaker till matsvinn vilket kunde tolkas som att matkassarna inte var optimerade ur ett matsvinnsperspektiv. Att handla Familjekassen visade sig vara signifikativt med ökat matsvinn. / Abstract Background Households produce the biggest amount of food waste and the amount of groceries being bought online increases by every year. A big part of these purchases are pre-planned grocery bags with recipes and associated ingredients, which is an effective concept based on a time-saving perspective. This area was largely unexplored and it is not known how effective it is through a food waste-perspective.  Objective The aim with this study was to examine food waste among consumers who bought pre-planned grocery bags online. If there was any food waste, which groceries were thrown and by what reasons? Method A quantitative method has been used where data was collected through an online survey. It was distributed by an ICA-store in Umeå to their customers who bought pre-planned grocery bags, but also on Facebook and different forums on the internet. ResultsA total of 126 respondents participated in the survey and the majority discarded food by every fifth or fewer times and vegetables was discarded the most. Those who bought Family bag were shown to cause food waste more frequently (p=0,025), more fish/meat (p=0,032) and vegetarian products (p=0,032) than those who bought other grocery bags. The results showed large variation regarding the question if the respondents perceived wasting more food when purchasing pre-planned grocery bags online, compared to when they bought groceries in a physical store. Conclusion The majority of the respondents in this study caused a small amount of food waste when purchasing pre-planned grocery bags and the reasons to food waste were shown to be many with great variation. Two common reasons to food waste were that the recipes weren’t appealing and food didn’t taste good enough. This can be interpreted that the grocery bags weren’t optimized in a food waste perspective. To purchase Family bag were shown to be significative with increased food waste.

The environmental goal “God bebyggd miljö” states that 50 percent of the food waste should be collected, and 40 percent of it should go through biological treatment. This goal together with the prohibition on organic waste to landfill is a mean of control to get municipalities toimplement waste treatment systems for food waste. This study focused on what the localwaste treatment company in Halmstad municipality is doing to tackle the environmentalgoals and the system they’ve implemented, which is an optical sorting system. By talking to the local waste treatment company HEM (Halmstad Energi och Miljö AB) to get an idea of the current situation regarding what can be improved, the idea of communication aspects were brought up by the company as an area which could be developed and improved upon to increase the collection of food waste in the municipality. The study was conducted in mainly two ways. First a literature study and secondly interviews were conducted. The following questions were asked: Which communication factors areimportant and affect the result for a successful degree of sorting for the optical sorting system? What’s important to communicate to get customers to sort their waste correctly? How can the communication between the municipal waste treatment company and theinhabitants change over time to ensure a successful collection of food waste? The study resulted in an identification of different central components which are importantand affect the result for a successful waste collection - these are (1) audience targeting, (2) simplicity, (3) incentive, (4) continued communication (after the implementation of thesystem) and lastly (5) positive morale. To get customers to sort their waste correctly thestudy suggests that several of the central factors are included in the communication betweenthe municipality and the inhabitants. To also ensure a successful waste collection over timethe study also concluded that a continued communication is also needed. The conclusions drawn from the study is that the central factors gave good results for the interviewed municipalities and therefore would probably work for other municipalities.

Background: The background to the study is found in the recent development of applying circularity on traditional processes to support sustainability and reduce food waste. Especially the saturated food industry is in need of innovation (Cooper, 2011) and it is seen as beneficial to foster eco-innovation through collaboration with others, in particular between small and large enterprises rather than them doing it alone (Hockerts and Wüstenhagen, 2010). These networks however are complex and eventually require special attention. Research question: How do representatives of small enterprises and a global operating company view challenges in collaborating on sustainability driven projects? Aim: Gaining insight on how an established company with environmental conscious agenda collaborates with sustainable idea providers that have sustainability at the core of their operations. Method: This thesis is conducted with a qualitative case study using abductive reasoning given its exploratory style of execution. The empirical data is collected through semi-structured interviews. As epistemological direction social constructionism is chosen, which puts into focus that social interactions between social actors create shared meaning and realities. Conclusion: It is identified how the case company’s collaborations with different stakeholders are impacted by challenges related to industry impact, process mobility and the ability to scale. Especially of importance is the selection of partners regarding shared sustainable values prior to start. After all, the mentioned challenges are eventually not seen as challenges but still are seen as important to achieve sustainable innovations that impact the company’s food handling.