Reducing food waste in food manufacturing companies

摘要: Abstract Putting unsold food at good use is clearly a high-priority option according to the Food Waste Hierarchy, but we still know relatively little about antecedents, strategies, and processes that make it possible within companies. This paper aims explaining how manufacturers can prevent degradation of generated surplus into waste. Based on an extensive literature review 4 exploratory case studies, research questions are formulated (i) available avenues for managing food, (ii) internal drivers these viable efficient. In order adapt, refine corroborate conceptual framework, conducts 10 descriptive studies Italian manufacturers. Results from cross-case analysis highlight multiplicity reuse redistribution options, their viability over product shelf life. The also shows structured control system partnerships with aid organizations necessary reduce