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What to Do with Food Waste? A Holistic Feasibility Framework to Evaluate Different Solutions

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  • Katri Joensuu

    (Natural Resources Institute Finland (Luke), Latokartanonkaari 9, FI-00790 Helsinki, Finland)

  • Eric Harrison

    (Natural Resources Institute Finland (Luke), Latokartanonkaari 9, FI-00790 Helsinki, Finland)

  • Hanna Hartikainen

    (Natural Resources Institute Finland (Luke), Latokartanonkaari 9, FI-00790 Helsinki, Finland)

Abstract

Food waste is generated at several stages of the food chain. According to the European Waste Hierarchy, the creation of food waste should above all be prevented, meaning that waste materials with good microbial and nutritional quality should be directed to food use, either directly or through light processing. However, to be feasible, food waste utilisation solutions should be economically profitable, environmentally sustainable and scalable to provide a means to utilise a larger share of the raw materials. In this study, we propose a feasibility evaluation approach for food waste utilisation and prevention solutions. We use two case examples: (1) an artisan bar soap product based on carrot peels, and (2) the retail selling of 2nd class carrots. Both cases are evaluated with six feasibility indicators: edible food waste reduction potential, scalability, level at waste hierarchy, climate impact reduction potential, economic impact, and social impact. Case 2 performed better regarding all indicators other than economic impact. Critical aspects that need to be improved included climate reduction potential for both cases and food waste reduction potential for case 1. The results show that this kind of a holistic approach is useful in identifying the most feasible food waste prevention and utilisation measures.

Suggested Citation

  • Katri Joensuu & Eric Harrison & Hanna Hartikainen, 2022. "What to Do with Food Waste? A Holistic Feasibility Framework to Evaluate Different Solutions," Sustainability, MDPI, vol. 14(20), pages 1-15, October.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:20:p:13004-:d:939213
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    References listed on IDEAS

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    1. Gerbens-Leenes, P. W. & Moll, H. C. & Schoot Uiterkamp, A. J. M., 2003. "Design and development of a measuring method for environmental sustainability in food production systems," Ecological Economics, Elsevier, vol. 46(2), pages 231-248, September.
    2. Fabio Menna & Jennifer Davis & Karin Östergren & Nicole Unger & Marion Loubiere & Matteo Vittuari, 2020. "A combined framework for the life cycle assessment and costing of food waste prevention and valorization: an application to school canteens," Agricultural and Food Economics, Springer;Italian Society of Agricultural Economics (SIDEA), vol. 8(1), pages 1-11, December.
    3. Erik G. Hansen & Friedrich Grosse-Dunker & Ralf Reichwald, 2009. "Sustainability Innovation Cube — A Framework To Evaluate Sustainability-Oriented Innovations," International Journal of Innovation Management (ijim), World Scientific Publishing Co. Pte. Ltd., vol. 13(04), pages 683-713.
    4. Federico G. Topolansky Barbe & Philip von Dewitz & Magdalena M. Gonzalez Triay, 2017. "Understanding Consumer Behaviour to Develop Competitive Advantage: A Case Study Exploring the Attitudes of German Consumers towards Fruits with Cosmetic Flaws," International Journal of Academic Research in Business and Social Sciences, Human Resource Management Academic Research Society, International Journal of Academic Research in Business and Social Sciences, vol. 7(6), pages 554-580, June.
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    1. Rodica Siminiuc & Dinu Țurcanu & Sergiu Siminiuc & Anna Vîrlan, 2025. "Integration of Nutritional and Sustainability Metrics in Food Security Assessment: A Scoping Review," Sustainability, MDPI, vol. 17(7), pages 1-24, March.

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