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Abstract
What forces facilitate or hinder the adoption of packaging solutions among professionals in commercial foodservice? What are the effects of sustainable packaging on food waste minimization? Around 100 million tons of food is wasted annually in the EU, or 173kg per capita per year, which means that approximately 32 per cent of all food purchased per year is not eaten. Food waste management has links to other global challenges including climate change, health, poverty, as well as sustainable production and consumption. It is estimated that almost 60% of the total climate impact of food waste is caused at the end of the food chain by households and commercial food services. Food waste prevention is a complex, multilevel phenomenon and an integral part of the food value chain covering the whole cycle–from production and consumption to waste management and the market for packaging and secondary raw materials. Ensuring food quality and safety and waste prevention is one of the integral functions of packaging. This paper explores the under researched topic of food waste prevention and minimization in commercial foodservices using a multi-method research design combining quantitative survey data analysis, qualitative interview data, and case studies. The paper will deliver an objective assessment of sustainable packaging options, looking for areas of improvement and best practices.