Food waste, catering practices and public procurement: A case study of hospital food systems in Wales
This article aims to address the need for more comprehensive studies on sustainable food systems through a case study of hospital food waste in Wales, UK. Based on a mixed-method research approach that focused on the links between hospital food waste, catering practices and public procurement strategies, the article shows that the hospital meal system, in the case studied, is responsible for overall levels of food waste that greatly exceed the official percentages provided by the Health Board. In addition to showing the theoretical benefits of research that accounts for the complex interrelations between different stages of the food chain, the study raises the need for a more integrated political approach that mobilizes all actors in the food system around a shared vision for sustainable development.
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- Henk Renting & Terry K Marsden & Jo Banks, 2003. "Understanding alternative food networks: exploring the role of short food supply chains in rural development," Environment and Planning A, Pion Ltd, London, vol. 35(3), pages 393-411, March.
- Kevin Morgan, 2010. "Local and green, global and fair: the ethical foodscape and the politics of care," Environment and Planning A, Pion Ltd, London, vol. 42(8), pages 1852-1867, August.
- Roberta Sonnino, 2009. "Quality food, public procurement, and sustainable development: the school meal revolution in Rome," Environment and Planning A, Pion Ltd, London, vol. 41(2), pages 425-440, February.
- Kevin Morgan, 2008. "Greening the Realm: Sustainable Food Chains and the Public Plate," Regional Studies, Taylor & Francis Journals, vol. 42(9), pages 1237-1250.
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