A sleeping giant? Food waste in the foodservice sector of Russia
A sleeping giant? Food waste in the foodservice sector of Russia
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DOI：
10.1016/j.jclepro.2021.126705
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发表时间：
2021-03-19
影响因子：
11.1
通讯作者：
Ermolaev, Vladimir A.
中科院分区：
文献类型：
--
作者：
Filimonau, Viachaslau;Ermolaev, Vladimir A.
尽管俄罗斯是全球主要经济体之一，但其食品浪费问题仍未得到解决。特别是，对其食品服务部门内产生的食物浪费的动态一无所知。经验知识的缺乏阻碍了政策和管理干预措施的设计，减少俄罗斯餐饮业的食物浪费。本研究采用定性和描述性的案例研究方法，提供了俄罗斯商业餐饮服务中食品浪费的第一个基准。该研究表明，平均每家餐馆每年产生约14吨食物垃圾，每年的部门浪费量至少为123万吨，占全国总量的7%。大多数食物浪费是由于饭菜生产过剩和顾客盘子剩菜。尽管俄罗斯餐饮服务业的食物浪费管理模式与其他食品消费市场的餐饮服务经营者所采用的模式相似，但该研究确定了一些在俄罗斯及其他地区可被归类为“最佳实践”的方法。这些“最佳实践”包括鼓励顾客清洁盘子，以及与当地农民建立减少食物浪费的伙伴关系。提出了一个框架，更有效地管理俄罗斯食品服务的食物浪费的多利益相关者合作的原则为基础。这一框架主张有必要建立由有针对性的政策支持的食品服务提供商、农民和慈善机构的“合作泡沫”。这种泡沫不仅可以减少食物浪费，还可以增强所有相关利益攸关方的社会和网络资本。(C)2021爱思唯尔有限公司保留所有权利。
Despite being a major global economy, the challenge of food waste in Russia remains unexplored. In particular, nothing is known about the dynamics of food waste generated within its foodservice sector. The lack of empirical knowledge hampers the design of policy and management interventions for food waste reduction in Russian foodservices. This study adopts a qualitative and descriptive case study approach to provide the first benchmark of food wastage in commercial foodservices of Russia. The study shows that an average restaurant produces circa 14 t of food waste per year and the annual sectoral wastage amounts to at least 1.23 Mt, or 7% of the country's total. Most food waste occurs due to the overproduction of meals and customer plate leftovers. Albeit the patterns of food waste management in Russian foodservices resemble those adopted by foodservice operators in other markets of food consumption, the study identifies a few approaches that can be classed as 'best practices' in Russia and beyond. These 'best practices' include incentives given to customers for clean plates and partnerships for food waste reduction formed with local farmers. A framework for more effective management of food waste in Russian foodservices is proposed underpinned by the principles of multi-stakeholder collaboration. This framework advocates the need to build 'collaborative bubbles' of foodservice providers, farmers and charities supported by targeted policies. Such bubbles will not only reduce food waste, but can also enhance the social and network capital of all stakeholders involved. (C) 2021 Elsevier Ltd. All rights reserved.