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Preventing and Recovering Food Waste in Manufacturing Firms: A Contingency Perspective on Circular Economy Practices

Author

Listed:
  • Stella Viscardi
  • Claudia Colicchia
  • Alessandro Creazza

Abstract

Food waste is a sustainability concern in the food industry, which can be mitigated through a circular economy. Circularity can be limited by contextual constraints, such as the characteristics of the waste to be recovered. However, their study in the context of food waste is scarce. Through contingency theory, this work explores which food waste flow characteristics (homogeneous quality, certain timing, sufficient quantity, economic value, and nutritional value) play a role in achieving high circular economy performance. The food waste flows generated by 15 Italian food manufacturing firms are analyzed with qualitative comparative analysis (QCA). The analysis reveals that only a few characteristics may be sufficient for high circular economy performance. The characteristics are contingency factors: Depending on the recognized contingencies, firms may decide to prevent or recover food waste flows out of convenience, necessity, or because of ethics. To improve their circular economy performance, firms can also modify the contingencies themselves.

Suggested Citation

  • Stella Viscardi & Claudia Colicchia & Alessandro Creazza, 2026. "Preventing and Recovering Food Waste in Manufacturing Firms: A Contingency Perspective on Circular Economy Practices," Business Strategy and the Environment, Wiley Blackwell, vol. 35(2), pages 1902-1929, February.
    • Handle: RePEc:bla:bstrat:v:35:y:2026:i:2:p:1902-1929
    DOI: 10.1002/bse.70261
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    References listed on IDEAS

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