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A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study

Author

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  • Beata Bilska

    (Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Małgorzata Piecek

    (Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Danuta Kołożyn-Krajewska

    (Department of Food Gastronomy and Food Hygiene, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

Abstract

The objective of this paper is to evaluate the food waste generated in one Polish supermarket in terms of its mass, financial value, and wasted caloric value, and to specify ways in which to manage food that can help contribute to reducing the phenomenon of food waste in commercial facilities. The research material was a list of unsold food items in one supermarket over two weeks. The evaluation shows that in one supermarket, approximately 3.3 tonnes of food was wasted over two weeks, with a total value of €5500. The groups of products with the highest percentage share in the structure of waste were fruits and vegetables, as well as meat, cold meats, and fish. The estimated caloric value of dairy products wasted over two weeks amounts to approximately 243.8 kcal. The estimated mass of dairy products appropriated for social purposes would feed from 72 to 174 persons a day (depending on the daily reference value). As various types of food products for social purposes may be sourced from the retail sector, it constitutes an important link in the chain “from the field to the table”, from which food should be redistributed to people in need.

Suggested Citation

  • Beata Bilska & Małgorzata Piecek & Danuta Kołożyn-Krajewska, 2018. "A Multifaceted Evaluation of Food Waste in a Polish Supermarket—Case Study," Sustainability, MDPI, vol. 10(9), pages 1-17, September.
    • Handle: RePEc:gam:jsusta:v:10:y:2018:i:9:p:3175-:d:167918
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    References listed on IDEAS

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    Cited by:

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    2. Lisa Mattsson & Helén Williams, 2022. "Avoidance of Supermarket Food Waste—Employees’ Perspective on Causes and Measures to Reduce Fruit and Vegetables Waste," Sustainability, MDPI, vol. 14(16), pages 1-18, August.
    3. Monika Trząskowska & Anna Łepecka & Katarzyna Neffe-Skocińska & Katarzyna Marciniak-Lukasiak & Dorota Zielińska & Aleksandra Szydłowska & Beata Bilska & Marzena Tomaszewska & Danuta Kołożyn-Krajewska, 2020. "Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction," Sustainability, MDPI, vol. 12(8), pages 1-22, April.
    4. Joanna Markowska & Elżbieta Polak & Anna Drabent & Agnieszka Tyfa, 2022. "Innovative Management of Vegetable Outgrades as a Means of Food Loss and Waste Reduction," Sustainability, MDPI, vol. 14(19), pages 1-23, September.
    5. Milena Lipińska & Marzena Tomaszewska & Danuta Kołożyn-Krajewska, 2019. "Identifying Factors Associated with Food Losses during Transportation: Potentials for Social Purposes," Sustainability, MDPI, vol. 11(7), pages 1-15, April.
    6. de Souza, Michele & Pereira, Giancarlo Medeiros & Lopes de Sousa Jabbour, Ana Beatriz & Chiappetta Jabbour, Charbel Jose & Trento, Luiz Reni & Borchardt, Miriam & Zvirtes, Leandro, 2021. "A digitally enabled circular economy for mitigating food waste: Understanding innovative marketing strategies in the context of an emerging economy," Technological Forecasting and Social Change, Elsevier, vol. 173(C).
    7. Konrad Żukiewicz & Agnieszka Dudziak & Tomasz Słowik & Jacek Mazur & Patrycja Łusiak, 2022. "Analysis of the Problem of Waste in Relation to Food Consumers," Sustainability, MDPI, vol. 14(18), pages 1-20, September.

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