Abstract
Objectives
With our presentation, we set the stage for a discussion on the complexities surrounding food waste reduction strategies and the wider effects of food waste initiatives on health and sustainability. Reduction of food waste is by many actors pushed forward as a strategy which positively can affect the prospects for promoting health e.g. by reducing food poverty and insecurity, and be a vehicle for a more sustainable food production and consumption by decoupling growth in food production and the environmental impacts.
Methods
As the starting point for debating food waste reduction strategies we introduce a conceptual model of health and sustainability. The model draws on the concept of duality of structures as an integrated approach for understanding the linkages between sustainability, health and food waste reduction strategies.
Results
Food waste reduction is articulated as a positive driver for promoting health and sustainable food systems. The positive perspective articulates public-private partnerships as the sustainable solution to food waste and the way forward to enhance food security and more sustainable food systems. The partnerships articulate food waste reduction as being about providing adequate information to raise awareness among consumers and sharing of knowledge on food packaging and food labels to make consumers take on responsibility for not wasting food. Other solutions involve retailers selling at discounted prices or engaging in donation of food to charities redistributing it through soup kitchens or social supermarkets. We point out that strategies directed towards reducing food waste ignore the health and sustainability problems related to the oversupply of food. Moreover a critical lens call for questioning the associated benefits of donating food to food banks or other charity as these initiatives may replace welfare schemes for the vulnerable and the poor.
Conclusions
The Danish examples indicate that the positive approach to food waste reduction may not contribute to reduce food insecurity or further equality in health, nor lead to sustainable change of food production and consumption.
Bente Kjærgård (presenting author), Kirsten Bransholm Pedersen, Birgit Land and Erling Jelsøe
With our presentation, we set the stage for a discussion on the complexities surrounding food waste reduction strategies and the wider effects of food waste initiatives on health and sustainability. Reduction of food waste is by many actors pushed forward as a strategy which positively can affect the prospects for promoting health e.g. by reducing food poverty and insecurity, and be a vehicle for a more sustainable food production and consumption by decoupling growth in food production and the environmental impacts.
Methods
As the starting point for debating food waste reduction strategies we introduce a conceptual model of health and sustainability. The model draws on the concept of duality of structures as an integrated approach for understanding the linkages between sustainability, health and food waste reduction strategies.
Results
Food waste reduction is articulated as a positive driver for promoting health and sustainable food systems. The positive perspective articulates public-private partnerships as the sustainable solution to food waste and the way forward to enhance food security and more sustainable food systems. The partnerships articulate food waste reduction as being about providing adequate information to raise awareness among consumers and sharing of knowledge on food packaging and food labels to make consumers take on responsibility for not wasting food. Other solutions involve retailers selling at discounted prices or engaging in donation of food to charities redistributing it through soup kitchens or social supermarkets. We point out that strategies directed towards reducing food waste ignore the health and sustainability problems related to the oversupply of food. Moreover a critical lens call for questioning the associated benefits of donating food to food banks or other charity as these initiatives may replace welfare schemes for the vulnerable and the poor.
Conclusions
The Danish examples indicate that the positive approach to food waste reduction may not contribute to reduce food insecurity or further equality in health, nor lead to sustainable change of food production and consumption.
Bente Kjærgård (presenting author), Kirsten Bransholm Pedersen, Birgit Land and Erling Jelsøe
| Originalsprog | Engelsk |
|---|---|
| Publikationsdato | 2016 |
| Antal sider | 11 |
| Status | Udgivet - 2016 |
| Begivenhed | 8th Nordic Health Promotion Research Conference (NHPRC): 20 Years of Health Promotion Research in the Nordic Countries: health, wellbeing and physical activity - Mattilanniemi campus, in Agora building, University of Jyväskylä, Jyväskylä, Finland Varighed: 20 jun. 2016 → 22 jun. 2016 Konferencens nummer: 8 |
Konference
| Konference | 8th Nordic Health Promotion Research Conference (NHPRC) |
|---|---|
| Nummer | 8 |
| Lokation | Mattilanniemi campus, in Agora building, University of Jyväskylä |
| Land/Område | Finland |
| By | Jyväskylä |
| Periode | 20/06/2016 → 22/06/2016 |