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The Social Production of Food Waste at the Retail-Consumption Interface

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  • René Audet

    (Département de stratégie, responsabilité sociale et environnementale, Université du Québec à Montréal, Case postale 8888, succursale Centre-ville, Montréal, QC H3C 3P8, Canada
    Chaire de recherche UQAM sur la transition écologique, Université du Québec à Montréal, Case postale 8888, succursale Centre-ville, Montréal, QC H3C 3P8, Canada)

  • Éliane Brisebois

    (Chaire de recherche UQAM sur la transition écologique, Université du Québec à Montréal, Case postale 8888, succursale Centre-ville, Montréal, QC H3C 3P8, Canada)

Abstract

A major problem throughout the world, food waste is an issue that must be addressed not only by all actors in the agri-food chain but also without a silo mentality. To examine this problem, this article considers the interfaces between the stages of the agri-food chain, by emphasizing the interconnectivity of the different links in the chain, and focusing on the interface between retail distribution and consumption. We show that food waste is socially produced through the interactions and practices of the different actors within food systems. The study presented in this article results from a collaboration research project with two organizations involved in the food waste debate. The data analyzed are derived from an online survey of 1026 Quebec consumers and from 14 semi-directed interviews with retail distribution merchants in the Montreal area, Canada. By identifying, describing and analyzing the consumption and commercial and logistical management practices that contribute to food waste, our analysis demonstrates the existence of four symbolic processes that generate food waste at the retail–consumption interface: the economization of waste, the construction of edibility, the construction of freshness, and the moralization of waste. We argue that these processes should be considered when designing solutions to food waste.

Suggested Citation

  • René Audet & Éliane Brisebois, 2019. "The Social Production of Food Waste at the Retail-Consumption Interface," Sustainability, MDPI, vol. 11(14), pages 1-18, July.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:14:p:3834-:d:248144
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    References listed on IDEAS

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    1. Raquel Diaz-Ruiz & Montserrat Costa-Font & Feliu López-i-Gelats & José M. Gil, 2018. "A Sum of Incidentals or a Structural Problem? The True Nature of Food Waste in the Metropolitan Region of Barcelona," Sustainability, MDPI, vol. 10(10), pages 1-19, October.
    2. Garrone, Paola & Melacini, Marco & Perego, Alessandro, 2014. "Opening the black box of food waste reduction," Food Policy, Elsevier, vol. 46(C), pages 129-139.
    3. Jessica Aschemann-Witzel & Ilona De Hooge & Pegah Amani & Tino Bech-Larsen & Marije Oostindjer, 2015. "Consumer-Related Food Waste: Causes and Potential for Action," Sustainability, MDPI, vol. 7(6), pages 1-21, May.
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    1. Noora Sirola & Ulla-Maija Sutinen & Elina Närvänen & Nina Mesiranta & Malla Mattila, 2019. "Mottainai!—A Practice Theoretical Analysis of Japanese Consumers’ Food Waste Reduction," Sustainability, MDPI, vol. 11(23), pages 1-14, November.
    2. Romulus Gruia & Gabriel-Iustin Florescu & Liviu Gaceu & Oana Bianca Oprea & Nicolae Ţane, 2021. "Reducing Environmental Risk by Applying a Polyvalent Model of Waste Management in the Restaurant Industry," Sustainability, MDPI, vol. 13(11), pages 1-14, May.
    3. Eleonora Fiore & Barbara Stabellini & Paolo Tamborrini, 2020. "A Systemic Design Approach Applied to Rice and Wine Value Chains. The Case of the InnovaEcoFood Project in Piedmont (Italy)," Sustainability, MDPI, vol. 12(21), pages 1-28, November.
    4. Carlos Martin-Rios & Anastasia Hofmann & Naomi Mackenzie, 2020. "Sustainability-Oriented Innovations in Food Waste Management Technology," Sustainability, MDPI, vol. 13(1), pages 1-12, December.

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