Boosting food security: Reducing food loss and waste

In predominantly low and middle-income countries, food loss occurs upstream in supply chains (eg., farms and processing), accounting for up to 40 percent of grown food. In high-income countries, food waste downstream at retailers and consumers can account for 30 percent of food produced. For example, Australians are calculated to waste 312kg of food per person per year, costing the Australian economy $36b (DCCEEW, 2023).

This research program is finding solutions to reduce food loss and waste in the food supply chain (FSC).

To reduce food loss upstream in the FSC, this research examines the challenges and opportunities behind developing collaborative partnerships in Punjab, India. This project involved focus groups conducted with 100 participants from across the FSC (e.g., farmers, processors, logistics providers, food retailers, and university and government bodies) to identify challenges and identify opportunities to reduce the high levels of food loss experienced. These were followed by 15 observations at FSC sites.

We found that the FSCs were broken and discovered the opportunities to fix them by facilitating collaborative partnerships among the stakeholders. Focusing on specific relational norms, such as information sharing and restraining power advantages, supports FSC stakeholders to strengthen FSCs and minimise food loss.

Outcomes

We have successfully engaged FSC stakeholders with the findings, both online (during the pandemic) and in person (post-pandemic).

  • We raised awareness of the challenges and opportunities with leading FSC stakeholders (e.g., large-scale farmers and processors) and university researchers and educators (particularly at Punjab Agricultural University, PAU).
  • In partnership with the researchers and educators, we collaborated with PAU’s industry outreach officers (experts who work with FSC stakeholders to translate research into practice), to develop their skills to effectively disseminate our findings for adoption in practice.

These outcomes have been adopted by FSC stakeholders, focusing on fairer supply chain partnerships and greater information sharing, especially for previously marginalised and exploited farmers. These engagement and adoption activities are ongoing.

At the downstream end, the research focused on ways to address food waste in the Australian food service sector. We undertook 20 interviews with lead stakeholders from cafes, restaurants, and cafeterias/dining halls in a key project. From the interview findings, we developed a comprehensive Restaurant Process Map, detailing areas where food waste was occurring. We are currently disseminating the Restaurant Process Map, and guiding food service sector adoption. Managers will proactively identify potential food waste areas, directing immediate actions to reduce food waste.

Monash researchers

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Want to know more?

Sohal, A., Bhattacharya, A., Nand, A. A., & Croy, G. (2022). Broken food supply chains: Priority norms for exchange partnerships in developing countries. Journal of Cleaner Production, 374, [133964].