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Making Food Rescue Your Business: Case Studies in Germany

Author

Listed:
  • Regina Sedlmeier

    (Chair of Economics of Horticulture and Landscaping, School of Management and School of Life Sciences Weihenstephan, Technical University of Munich, Alte Akademie 16, 85354 Freising, Germany)

  • Meike Rombach

    (Department of Land Management and Systems, Lincoln University, P.O. Box 85084, Lincoln 7647, New Zealand)

  • Vera Bitsch

    (Chair of Economics of Horticulture and Landscaping, School of Management and School of Life Sciences Weihenstephan, Technical University of Munich, Alte Akademie 16, 85354 Freising, Germany)

Abstract

Initiatives of the European Union in the context of food waste running governmental and nonprofit campaigns strive to reach waste reduction goals. The study investigated entrepreneurial business models in the arena of food waste in Germany with a multiple case study research approach. Business entrepreneurs seek to reduce waste through its monetarization. After the initial identification of close to all current entrepreneurial businesses, ten entrepreneurs in retail, processing, and food service were interviewed to determine barriers and challenges to the models’ success and analyze their motivation to start these businesses. The most important barriers constituted logistical problems regarding supply as well as marketing; and the need for close collaboration with suppliers constituted another important challenge. Their motivations combine sustainability-oriented goals with a profit goal. To scale up, an increase in collaboration and data exchange is needed across the supply chain.

Suggested Citation

  • Regina Sedlmeier & Meike Rombach & Vera Bitsch, 2019. "Making Food Rescue Your Business: Case Studies in Germany," Sustainability, MDPI, vol. 11(18), pages 1-15, September.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:18:p:5101-:d:268254
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    References listed on IDEAS

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    Cited by:

    1. Mariarosaria Lombardi & Marco Costantino, 2020. "A Social Innovation Model for Reducing Food Waste: The Case Study of an Italian Non-Profit Organization," Administrative Sciences, MDPI, vol. 10(3), pages 1-16, July.
    2. Mariarosaria Lombardi & Marco Costantino, 2021. "A Hierarchical Pyramid for Food Waste Based on a Social Innovation Perspective," Sustainability, MDPI, vol. 13(9), pages 1-16, April.
    3. Sabrina Rondeau & Sara M. Stricker & Chantel Kozachenko & Kate Parizeau, 2020. "Understanding Motivations for Volunteering in Food Insecurity and Food Upcycling Projects," Social Sciences, MDPI, vol. 9(3), pages 1-17, March.
    4. Kevin Reuther & Yngve Dahle & Carolin Schmidt & Franziska Schösser, 2023. "Motivational Facets of Sustainable Entrepreneurship: A Systematic Review and Future Research Agenda," Sustainability, MDPI, vol. 15(3), pages 1-23, January.
    5. Daniele Eckert Matzembacher & Mervi Raudsaar & Marcia Dutra de Barcellos & Tõnis Mets, 2019. "Sustainable Entrepreneurial Process: From Idea Generation to Impact Measurement," Sustainability, MDPI, vol. 11(21), pages 1-26, October.

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