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Food Waste Management and Sustainability
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Food Waste Management and Sustainability

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: 31 December 2025 | Viewed by 8954

Special Issue Editor

Dr. Tom Dugmore

E-Mail Website
Guest Editor
Green Chemistry Centre of Excellence, Department of Chemistry, University of York, York YO10 5DD, UK
Interests: green chemistry; food waste; waste valorisation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The issue of food waste has become an ever increasing topic of interest over the past decade. With a growing global population now reaching over 8 billion, the demand for food has also continued to rise. Unfortunately, as food production increases, so too does the volume of waste and byproducts from the supply chain. With current practices such as landfill, open air burning and leaving waste to rot contributing significantly towards GHG and air pollution issues, there is increasing pressure to deal with byproducts from the agriculture and food manufacturing sector more sustainably.

Notably, this has become incorporated into the United Nations’ Sustainable Development Goals as Target 12.3—by 2030, reduce per capita the amount of food waste by half—though there are a number of other important developments that a reduction in avoidable food waste and the valorization of unavoidable food waste can contribute towards. These include (but are not limited to) the increased availability of nutritious food, an increased economic agricultural sector and the production of bio-based fuels, materials and chemicals without competing with arable land.

The scope of this Special Issue will therefore seek to bring together articles highlighting advances in methods for reducing avoidable food waste and valorizing unavoidable wastes with a focus on the contributions these practices make towards sustainable development.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

  • Improving manufacturing efficiency.
  • Advances in crop protection and productivity.
  • The production of bio-based fuels, chemicals and materials.
  • Reduction in spoilage through AI and technology.
  • Systems-based approaches to establishing new manufacturing and processing hubs.

I look forward to receiving your contributions.

Dr. Tom Dugmore
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food waste valorisation
  • bio-based economy
  • agrochemicals and technologies
  • UN Sustainable Development Goals

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Published Papers (6 papers)

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Research

26 pages, 1419 KiB  
Article
The Environmental and Economic Dynamics of Food Waste and Greenhouse Gas Emissions: A Causal Time Series Analysis from 2000 to 2022
by Salim Yılmaz, Ahmet Murat Günal, Gizem Köse and Murat Baş
Sustainability 2025, 17(2), 775; https://doi.org/10.3390/su17020775 - 20 Jan 2025
Viewed by 659
Abstract
Food loss and waste pose significant social, economic, and environmental challenges worldwide, threatening food security and hindering sustainable development. While developing countries primarily face losses during production and storage, developed nations struggle with waste driven by consumer habits, spoilage, and overstocking, particularly in [...] Read more.
Food loss and waste pose significant social, economic, and environmental challenges worldwide, threatening food security and hindering sustainable development. While developing countries primarily face losses during production and storage, developed nations struggle with waste driven by consumer habits, spoilage, and overstocking, particularly in markets, restaurants, and homes. This study was aimed to analyze the complex relationships between food loss, waste, and various economic and environmental variables. The study examined the effects of variables such as education expenditures, food security, food prices, greenhouse gas emissions, and carbon emissions per capita on food losses and waste. These analyses shed light on the development of sustainable food policies at both national and global levels. Interventions to reduce food loss and waste will not only optimize food production and consumption processes but will also support a sustainable management of resources. As a result, this study aimed to understand the long-term effects of food loss and waste on economic growth, environmental sustainability, and social welfare. The findings of the study are of great importance in terms of directing future policies and aim to be an important guide in the transition to sustainable food systems. Full article
(This article belongs to the Special Issue Food Waste Management and Sustainability)
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18 pages, 535 KiB  
Article
From Posts to Action: Leveraging Social Media to Inspire Food Waste Reduction in Hospitality for a Net Zero Future
by Weifeng Chang, Mingdi Jiang and Muhammad Hassan Arshad
Sustainability 2024, 16(24), 11296; https://doi.org/10.3390/su162411296 - 23 Dec 2024
Viewed by 662
Abstract
This study explores the contribution of social media to food waste reduction among hospitality customers as part of the global net zero emissions agenda. It does this by using the Stimulus–Organism–Response (SOR) model to examine how social media food waste reduction promotion affects [...] Read more.
This study explores the contribution of social media to food waste reduction among hospitality customers as part of the global net zero emissions agenda. It does this by using the Stimulus–Organism–Response (SOR) model to examine how social media food waste reduction promotion affects hospitality customer food waste intentions, mediated by social media-driven environmental motivation and sustainability-driven customer happiness. Moreover, gratitude towards food waste initiatives moderates these effects such that motivation and emotional satisfaction are more strongly associated with sustainable behaviors. We find that social media campaigns can effectively elicit cognitive and emotional engagement, which in turn strengthens food waste reduction intentions, using data from 404 hospitality customers in China. Furthermore, the study extends the SOR model to sustainability and consumer behavior literature and provides practical guidance for hospitality businesses to harness social media in engaging customers in sustainability efforts. Organizations can enhance the effectiveness of their environmental campaigns by using emotionally resonant messages and highlighting gratitude. Filling important gaps, this research explores mechanisms driving sustainable behaviors in line with strategies to achieve net zero emissions. Full article
(This article belongs to the Special Issue Food Waste Management and Sustainability)
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12 pages, 274 KiB  
Article
Factors Associated with Food Waste Among University Students in Colombia
by Edna Magaly Gamboa-Delgado, Oscar F. Herrán and Doris Cristina Quintero-Lesmes
Sustainability 2024, 16(22), 9873; https://doi.org/10.3390/su16229873 - 12 Nov 2024
Viewed by 953
Abstract
(1) Background: Globally, millions of tons of food are wasted annually, with a significant portion occurring at the household level. This study aimed to quantify food waste generated by university students and identify key factors associated with this behavior. (2) Methods: A cross-sectional [...] Read more.
(1) Background: Globally, millions of tons of food are wasted annually, with a significant portion occurring at the household level. This study aimed to quantify food waste generated by university students and identify key factors associated with this behavior. (2) Methods: A cross-sectional study was conducted in a community trial involving 227 Colombian university students. Participants self-reported their daily food waste (grams per person per day), as categorized by food type, which was collected through an online-based questionnaire under prior training. The data were analyzed using a binomial regression model to calculate adjusted prevalence ratios (PRaj) and identify associations between food waste and demographic variables. (3) Results: Of the participants, 63% were women, with a mean age of 20.4 ± 3.8 years. Overall, 65% (n = 148) reported food wastage. The average food waste per person per day was 22.6 ± 15.5 g, increasing to 94.0 ± 5.0 g among those who reported wastage. Significant associations were found between food waste and several factors: Among those with a higher prevalence of food waste were women (PRaj = 1.49; 95% CI: 1.19, 1.89); students from rural areas (PRaj = 1.39; 95% CI: 1.15, 1.67); and those with higher income levels, with adjusted prevalence ratios of 1.38 (95% CI: 1.14, 1.68) for those earning 1–2 Minimum Legal Monthly Wages (LMMW) and 1.49 (95% CI: 1.15, 1.93) for those earning 3+ LMMW. Household size and socioeconomic status were not significantly associated with food waste (p > 0.05). (4) Conclusions: On average, the population generates 8.25 kg of food waste per person per year, rising to 34.31 kg among those who report wasting food. Gender, geographic location, and income were key predictors of daily food waste. Full article
(This article belongs to the Special Issue Food Waste Management and Sustainability)
23 pages, 633 KiB  
Article
Navigating the Digital Divide for Sustainability: Emotional and Cognitive Pathways to Food Waste Reduction Through Social Media Advertising
by Congying Liu, Lupin Chen and Muhammad Hassan Arshad
Sustainability 2024, 16(22), 9712; https://doi.org/10.3390/su16229712 - 7 Nov 2024
Viewed by 1118
Abstract
Applying behavioral reasoning theory, this study examines the effect of social media food waste advertising on consumers’ intention not to waste food, with customer–brand communal engagement and awareness of food waste consequences acting as mediators, and fast-food customers’ altruism as a moderator. Structural [...] Read more.
Applying behavioral reasoning theory, this study examines the effect of social media food waste advertising on consumers’ intention not to waste food, with customer–brand communal engagement and awareness of food waste consequences acting as mediators, and fast-food customers’ altruism as a moderator. Structural equation modeling was applied to data from 422 customers of Malaysian retail fast-food chains. The findings reveal that social media food waste advertising positively affects customers’ intentions not to waste food directly and indirectly through two mediators: awareness of food waste consequences and customer–brand communal engagement. The stronger mediator was awareness, and it indicated that cognitive factors play a greater role in pro-environmental behaviors than emotional ones. Additionally, this study demonstrates that customer altruism moderates the cognitive pathway but not the emotional pathway. The results of these findings suggest that social media campaigns should focus on both cognitive and emotional dimensions as well as personal value to maximize effectiveness. The findings have implications for fast-food chains to design more effective social media campaigns that promote food waste reduction as part of broader sustainability goals in the food industry. Full article
(This article belongs to the Special Issue Food Waste Management and Sustainability)
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15 pages, 802 KiB  
Article
Participatory Visual Methods and Artificial Intelligence-Driven Analysis for Sustainable Consumption Insights
by Kanwal Gul, Syeda Fasih, Swapnil Morande and Muhammad Ramish
Sustainability 2024, 16(16), 6956; https://doi.org/10.3390/su16166956 - 14 Aug 2024
Cited by 1 | Viewed by 2028
Abstract
Sustainable consumption is crucial for mitigating global sustainability challenges. Understanding consumer behaviors and motivations, particularly in developing regions, is essential for designing effective interventions. This study pioneers an innovative methodology integrating participatory visual methods (photovoice) and artificial intelligence analysis to investigate food waste [...] Read more.
Sustainable consumption is crucial for mitigating global sustainability challenges. Understanding consumer behaviors and motivations, particularly in developing regions, is essential for designing effective interventions. This study pioneers an innovative methodology integrating participatory visual methods (photovoice) and artificial intelligence analysis to investigate food waste perceptions in an emerging economy context. Twenty-six university students participated in the study, documenting their lived experiences and perspectives on household food waste through photographs and narratives. The key results included 32% of participants expressing shock at the extent of food waste in their daily lives, while 28% showed relative indifference. AI-powered (Artificial Intelligence) computer vision and natural language processing were used to efficiently analyze the large visual and textual dataset. The mixed methods approach generated nuanced, situated insights into consumer attitudes, behaviors, and socio-cultural drivers of wastage. The key themes included low waste consciousness, aesthetic and convenience motivations, social norms, and infrastructural limitations. The participatory process proved effective for raising critical consciousness and uncovering consumption practice dynamics. AI analysis enabled rapid knowledge discovery from the qualitative data while mitigating researcher bias. This innovative integration of participatory methodologies and computational analytics advances sustainable consumption research by empowering marginalized voices and generating contextual insights from unstructured data. With further development, such human-centered AI approaches can transform the study and governance of sustainable consumption. Full article
(This article belongs to the Special Issue Food Waste Management and Sustainability)
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28 pages, 1621 KiB  
Article
How to Reduce College Students’ Food Waste Behavior: From the Perspective of College Canteen Catering Modes
by Amin Wang, Xi Luo, Xiaojun Liu and Yongkai Sun
Sustainability 2024, 16(9), 3577; https://doi.org/10.3390/su16093577 - 24 Apr 2024
Cited by 1 | Viewed by 2847
Abstract
Reducing consumer food waste plays an important role in achieving the Sustainable Development Goals. Considering the large number of colleges in China, with the largest enrollment in the world, it is especially important to address the issue of food waste among college students. [...] Read more.
Reducing consumer food waste plays an important role in achieving the Sustainable Development Goals. Considering the large number of colleges in China, with the largest enrollment in the world, it is especially important to address the issue of food waste among college students. However, the mechanisms underlying the effects that the college canteen catering modes have on the food-saving behavior of college students remain unclear. To fill this gap, an integrated theoretical framework model was constructed from the perspective of “psychological factors–behavioral intention–external environment–actual behavior” based on the theory of planned behavior, the norm activation model, and the attitude–context–behavior theory. Then, 422 valid questionnaires were empirically analyzed by structural equation modeling and hierarchical regression. The main conclusions of this study are as follows: (1) Food-saving intention and herd mentality are the major drivers of college students’ food-saving behavior. Personal norms, attitudes, subjective norms, perceived behavior control, and health risk perception are influencing factors on food-saving intention, among which personal norms have the greatest effect. (2) The standard-quantity catering mode has an inhibitory moderating effect, while the large-/small-portion-size and buffet catering modes have promoting moderating effects in the transformation of food-saving intention into actual behavior. Notably, the moderating effects of the buffet catering mode are more pronounced than those of the large-/small-portion-size catering mode. (3) The standard-quantity catering mode has a promoting moderating effect, while the large-/small-portion-size and buffet catering modes have inhibitory moderating effects in the path of the negative impact of herd mentality on food-saving behavior. These conclusions can help colleges recommend strategies to avoid food waste on their campuses from the perspectives of both the individual student and the food provider. Full article
(This article belongs to the Special Issue Food Waste Management and Sustainability)
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