Challenges in building resilience for food waste reduction

Abstract

There has been an increase in studies about food waste in the supply chain in the last years due to its environmental, social and economic implications. Building resilience along the supply chain has shown to be a great practice to sustain the economic growth and simultaneously mitigate social and environmental impacts. The aim of this study is to identify how the principles of resilience can contribute to reducing food waste in the distribution channel of FLV (Fruits and Vegetables). To do so, this study will begin by conducting a systematic literature review, followed by a multiple case study to analyze the FLV distribution processes, which are the target of several research about waste reduction in the wholesale, distribution and retail channels. Theoretically, it aims to contribute by exploring a link between two main topics: sustainability (specifically food waste management) and resiliency (especially principles to mitigate disruptions) through empirical cases of Brazilian food supply chains, specially focusing on food wholesale and retail. In terms of managerial practices, this study intends to help organizations and government authorities to define (resilient and sustainable) policies and practices to reduce food waste. (AU)