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Food losses and waste during food processing

Code: 9781786766816
Hanne Møller, Aina Elstad Stensgård and Ole Jørgen Hanssen, Ostfold Research, Norway

Chapter synopsis: Approximately a third of world food production is not consumed and food waste has become an issue of importance to global food security and the environment. In Europe, processing makes the second largest contribution along the supply chain, equalling approximately a fifth of total food waste. This chapter describes the measures taken within the food processing industry, and the extent of those measures, based on European conditions and including examples from Norway. Measurements and the compilation of statistics of food waste in Norway have been initiated by the industry itself. A survey shows that an overwhelming majority of companies in the food and beverage sector consider that work on food waste reduction will have a significant impact on both profitability and company reputation. A case study describes how a Norwegian dairy company works with food waste prevention throughout the value chain, including actively stimulating consumers to waste fewer dairy products.

DOI: 10.19103/AS.2019.0053.11
Table of contents 1 Introduction 2 Causes and measures 3 Measures for the reduction of food waste – examples from Norway 4 Conclusions and recommendations 5 Where to look for further information 6 References

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