LogForum Logo
Scopus Logo
Webofsc Logo

ISSN 1895-2038, e-ISSN:1734-459X

Choose language
Guide for Authors
For Reviewers
Journal metrics
Indexed in:

Creative Commons licence CC BY-NC (Attribution-NonCommercial)Logforum. 2018. 14(4), article 9, 549-561; DOI: https://doi.org/10.17270/J.LOG.2018.303


Barbara Ocicka1, Marta Raźniewska2

1SGH Warsaw School of Economics, Warszawa, Poland
University of Łódź, Łódź, Poland


Background: Sustainability has been an area of growing concern and attention for companies, especially operating on a global scale, that more and more often develop strategies of sustainable supply chain management (SSCM). The sustainability of the food supply chains management is a global challenge demanding implementation of innovative solutions based on the triple bottom line concept of best practices. The paper is devoted to the food waste problem, that occurs in all parts of the value chains. It is important to notice that the further down the value chain, the more costly it becomes in social, economic and environmental perspectives. The purpose of this paper is to explore the food waste problem at a supply chain level and present how companies can cope with the challenge of food waste reduction in the light of the framework of SSCM.

Methods: The paper is based on a desk research. The authors conducted a review of recent literature, reports of international and national institutions, conference presentations, materials provided by companies and other Internet sources. As a result of the materials analysis, a plethora of initiatives aiming to reduce waste is investigated considering activities developed by different groups of stakeholders.

Results: The authors characterized the specificity of the food waste reduction as a multidimensional problem and challenge in the development of both scientific research as well as business practices within SSCM.

Conclusions: Food waste management is an important challenge in the global economy as well as in the contemporary business in the light of sustainable development requirements.  Generally, a spectrum of international, national and local initiatives, including legal acts and voluntary programs, has been developed to reduce food waste. Similarly, different supply chain practices have been advanced so far to decrease food waste and enhance sustainability. The authors advocate that four supporting facets of sustainability (strategy, culture, risk management, transparency) are an integrated part of SSCM in the food industry. Certainly, food waste management requires system thinking and responsible involvement of all parties, especially public authorities, NGOs, business operators as well as individuals, based on common goals and collaborative actions.

Keywords: food supply chain, food waste, waste management, best practice, retail operations, sustainability
Full text available in in english in format:
artykuł nr 9 - pdfAdobe Acrobat

Streszczenie w jezyku polskim Streszczenie w jezyku polskim.

Zusammenfassung in Deutsch Zusammenfassung in Deutsch.

For citation:

MLA Ocicka, Barbara, and Marta Raźniewska. " Food waste reduction as a challenge in supply chains management." Logforum 14.4 (2018): 9. DOI: https://doi.org/10.17270/J.LOG.2018.303
APA Barbara Ocicka, Marta Raźniewska (2018). Food waste reduction as a challenge in supply chains management. Logforum 14 (4), 9. DOI: https://doi.org/10.17270/J.LOG.2018.303
ISO 690 OCICKA, Barbara, RAŪNIEWSKA, Marta. Food waste reduction as a challenge in supply chains management. Logforum, 2018, 14.4: 9. DOI: https://doi.org/10.17270/J.LOG.2018.303