Food Waste

Every year, approximately one-third of the total food produced for human consumption is lost or wasted due to various reasons. This level of wastage has substantial adverse impacts on the environment, economy, and society. Numerous studies have proposed various policies to address the issue of food waste, such as incorporating technology into existing supply chains. However, concerns about their effectiveness and unintended consequences have led researchers to emphasize market-based approaches for waste reduction. The present study was carried out to estimate waste and investigate the potential for developing different marketing channels as market-based approaches to reduce waste in the leafy vegetable supply chain in Kermanshah province. To achieve this purpose, a system dynamics modelling of the waste system in the leafy vegetable supply chain was developed by using the literature review and interviews with experts and stakeholders. The tool for collecting research data was a questionnaire. The statistical population of this study is two groups including 22 experts and 728 actors in the leafy vegetable supply chain. Based on the findings, around 31,000 tonnes (39%) of leafy vegetables are wasted annually across the supply chain. The research scenarios indicate that the establishment of processing industries will effectively decrease the overall waste of leafy vegetables from around 31,000 tons to approximately 20,000 tons annually. Therefore, government initiatives and policies in the field of leafy vegetable exchange in the study area must focus on supporting businesses associated with leafy vegetable processing industries and establishing infrastructure prerequisites for these industries.

The COVID-19 pandemic has revealed significant vulnerabilities in production and consumption systems. Its economic and social consequences have underscored the urgent need for more sustainable approaches to food production and consumption. Since young consumers are often described as innovators and environmentalists, the present research aims to identify the influence of consumption ethics, knowledge, and understanding among young people on their responsible behavior toward food waste in the environment. The statistical population consists of young people aged 18 to 35 in Tehran. The sample size was calculated using Cochran's formula, resulting in 400 participants, and a multi-stage cluster sampling method was employed. The results of hypothesis testing show a positive role for awareness of food waste in encouraging responsible behavior among young people, as well as in shaping their food waste ethics. Additionally, the impact of the COVID-19 crisis on food purchasing by young people has a positive influence on their responsible behavior and their understanding of the environmental impact of food waste. The findings indicate that the COVID-19 pandemic has led more people to adopt food waste reduction behaviors, and that awareness of the ethics and environmental consequences of food waste has increased among young people.