At the retail level, 25% of sellable food is wasted, and perishable foods account for 72% of food waste in the United States. The purpose of this qualitative phenomenological study was to explore the food waste reduction strategies used by supermarket perishable food department managers, which are covered under the Good Samaritan Food Donation Acts (state and federal). The participant population was comprised of 17 managers who are responsible for perishable foods departments (bakery, deli, meat, dairy, and produce) at local, regional, and national supermarkets in Midland, Michigan. Goal systems theory served as the conceptual framework lens for which the findings of this study are viewed. Data collected centered around long interviews and publicly available company documents. Interviews and field notes, including member checking, were transcribed and analyzed using NVivo software. Using methodological triangulation of these data sources, 3 themes emerged from the data analysis: the knowledge level of participants relative to the Good Samaritan Food Donation Act, factors that influence food waste and management strategy, and existing food waste reduction strategies. Most front-line managers are not aware of the Good Samaritan Food Donation Act. Factors that influence food waste include sell-by dates, personal bias, and food handling regulations. Existing food waste reduction strategies include donations, price reductions, stock rotation, and in-store repurposing. Positive social change may result from the results of this study if food waste can be further reduced or more food redirected to the needy. The study findings may be useful to supermarket managers as they consider the protection at the state and federal levels that the Good Samaritan Food Donation Act offers.

Sustainable consumption and reducing food waste have become critical issues in recent years as the world faces environmental and humanitarian challenges. This study aims to identify the perspectives of various actors (social workers, representatives from local organizations, and an individual) on social work interventions towards food waste reduction in Gävle Sweden, and their potential benefits to the environment and vulnerable individuals. A qualitative study through semi-structured interviews of five participants was conducted by the researchers, to identify the perspectives of actors in social work intervention programs related to sustainable consumption and food waste reduction. The result of the interview was transcribed and analyzed using the Atlas. Tue 23. The study identified awareness and campaigns, collaborations with local businesses and organizations with regard to food banks and donations, and food recovery and redistribution programs as social work interventions on sustainable consumption through food waste reduction. The social work interventions identified the positive impacts they have on the environment and vulnerable individuals.

Global nations are awakening to the realisation and manifestation of actual food insecurity. Voices which advocate for food security have always been there but were overshadowed by corporate ignorance and overpopulation. Corporate food waste plays a major role in contributing to food insecurity although the spotlight is hardly put on them. As the economic hub of South Africa, the City of Johannesburg (CoJ) must take the lead in rethinking food waste reduction strategies in food corporations selling fruits and vegetables where the most waste occurs in the country. The level of fruit and vegetable wastage should decline in order to counter the adverse effects of food waste. The aim of this study is to establish strategic ways to decrease fruit and vegetable wastage at corporate level in the CoJ. This is achieved by determining contributing factors to food waste including improving food waste reduction models with the intervention and collaboration of food and wholesale stores as well as government. Face-to-face interviews, online surveys and a case study were methods used to answer the study objective. Responses from the field work show that many fruit and vegetable customers opt for conventional or ‘ordinary’ looking foods than ‘wonky’ looking ones. Also, many of the food stores do not have food waste reduction models to guide them, leading to a lot of food being dumped. Furthermore, the food health and safety criteria seem to be a leading contributor to food waste. These results indicate that food waste reduction is also important at pre-consumer stages. On this basis, it is recommended that a solid partnership between food corporations and Johannesburg city is formed in solidarity against food waste. Serious measures must be put in place in order to minimise fruit and vegetable wastage on both sides. These changes have potential to have an immense impact on the economy, environment and society. Further research should be undertaken to identify other factors that could be helpful in the quest to limit food waste in food corporations. / Development Studies / M.A. (Development Studies)