A call for perfectly imperfect fruit and vegetables: food loss in public procurement

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Abstract

Despite increasing awareness, food loss and waste in food supply chains remains a significant challenge resulting in environmental risks and ethical concerns, shaped by the conflicting logics of abundance and scarcity. Systemic overproduction, driven by high-quality demands and the perishability of fresh food, underscores the need for new approaches to food procurement. This article explores the relationship between public procurement processes and significant loss of fresh fruit and vegetables in Denmark. Two major Danish wholesalers and Copenhagen municipality’s food procurement agency formed the empirical basis for an ethnographic study undertaken between 2020 and 2023. The study involved participant observation at the wholesalers, semi-structured interviews, and informal conversations with a broad range of actors across the public food procurement chain. Findings revealed that the food quality requirements that guide everyday practices of quality assessment, both contractually and culturally, are being pushed to the limits of what growing seasons, shelf-life characteristics and distribution systems can accommodate. This results in practices where food produce that is still usable is thrown away. This article emphasizes the need for novel understandings of quality parameters in order to (re)design structures in the public food procurement process so that reducing food loss can be adopted as a regulatory tool within procurement contracts.
OriginalsprogEngelsk
TidsskriftFood and Foodways
Vol/bind33
Udgave nummer1
ISSN0740-9710
DOI
StatusUdgivet - 2025

Emneord

  • Food loss
  • Public procurement
  • Quality assessment practices
  • Quality requirements

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