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Prevention and valorisation of surplus bread at the supplier-retailer interface
Högskolan i Borås, Akademin för textil, teknik och ekonomi.ORCID-id: 0000-0002-0743-1335
2021 (engelsk)Doktoravhandling, med artikler (Annet vitenskapelig)
Hållbar utveckling
Verkets författare anser att innehållet i publikationen faller inom ämnet hållbar utveckling.
Abstract [en]

The global food system is a major driver of many environmental impacts, particularly those related to climate change, biodiversity loss, and depletion of freshwater resources. These problems are aggravated by a substantial waste of food throughout the supply chain, where retailers are responsible for large quantities of waste. Although other parts of the supply chain account for relatively higher waste generation, retailers are particularly important because of their influence both downstream and upstream in the supply chain. 

This thesis aims to design and evaluate strategies for food waste prevention and valorisation, particularly for bread products, by analysing food waste quantities, identifying the causes and risk factors, and proposing and evaluating measures for preventing and valorising food waste.

This aim was achieved through a variety of approaches. First, food waste was quantified for one year in a typical mid-sized urban supermarket in Sweden. This information was used to identify hotspots at the product-level in relation to mass, environmental impacts, and cost. Bread was identified as a hotspot and also as a product with a high potential for waste prevention and valorisation measures. A second quantification was performed with the goal of estimating the quantity of surplus bread throughout the Swedish supply chain and to identify the risk factors for waste generation, particularly at the supplier–retailer interface. Finally, this thesis investigated current and future circular economy strategies for the prevention, valorisation, and management of bread surplus by evaluating the environmental performance of multiple strategies and comparing them with current waste management practices. 

The results from the first quantification indicated that bread was a category with significant contribution in all environmental impact categories analysed, with the greatest contribution in terms of the total mass of waste and the economic costs incurred by the supermarket. The second quantification estimated 80 500 tonnes of bread waste/year in Sweden, equivalent to 8 kg per person/year, which was mainly concentrated at household and retail levels, specifically at the supplier–retailer interface. The results provided evidence that the take-back agreement between suppliers and retailers is a risk factor for high waste generation. Therefore, current business models may need to be changed to achieve a more sustainable bread supply chain with lower waste generation. However, the currently established return system between bakeries and retailers enables a segregated flow of bread waste that is not contaminated with other food waste products. This provides an opportunity for alternative valorisation and waste management options that are not viable for mixed waste streams.

The results from the environmental assessment for the prevention, valorisation and waste management pathways supported a waste hierarchy, where prevention has the highest environmental savings, followed by donation, the use of surplus bread as animal feed, and for beer and ethanol production. Anaerobic digestion and incineration offer the lowest environmental savings, particularly in low impact energy systems. The results suggest that Sweden can make use of the established return system to implement environmentally preferred options for the management of surplus bread.

sted, utgiver, år, opplag, sider
Borås: Högskolan i Borås, 2021.
Serie
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 124
Emneord [en]
Food waste; Life cycle assessment; Bread; Prevention; Valorisation
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
URN: urn:nbn:se:hb:diva-26454ISBN: 978-91-89271-42-5 (tryckt)ISBN: 978-91-89271-43-2 (digital)OAI: oai:DiVA.org:hb-26454DiVA, id: diva2:1595067
Disputas
2021-12-03, C203, Borås, 10:00 (engelsk)
Opponent
Tilgjengelig fra: 2021-11-12 Laget: 2021-09-17 Sist oppdatert: 2021-11-10bibliografisk kontrollert
Delarbeid
1. Life cycle assessment of supermarket food waste
Åpne denne publikasjonen i ny fane eller vindu >>Life cycle assessment of supermarket food waste
2017 (engelsk)Inngår i: Resources, Conservation and Recycling, ISSN 0921-3449, E-ISSN 1879-0658, Vol. 118, s. 39-46Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Retail is an important actor regarding waste throughout the entire food supply chain. Although it produces lower amounts of waste compared to other steps in the food value chain, such as households and agriculture, it has a significant influence on the supply chain, including both suppliers in the upstream processes and consumers in the downstream. The research presented in this contribution analyses the impacts of food waste at a supermarket in Sweden. In addition to shedding light on which waste fractions have the largest environmental impacts and what part of the waste life cycle is responsible for the majority of the impacts, the results provide information to support development of strategies and actions to reduce of the supermarket's environmental footprint. Therefore, the food waste was categorised and quantified over the period of one year, the environmental impacts of waste that were generated regularly and in large amounts were assessed, and alternative waste management practices were suggested. The research revealed the importance of not only measuring the food waste in terms of mass, but also in terms of environmental impacts and economic costs. The results show that meat and bread waste contributes the most to the environmental footprint of the supermarket. Since bread is a large fraction of the food waste for many Swedish supermarkets, this is a key item for actions aimed at reducing the environmental footprint of supermarkets. Separation of waste packaging from its food content at the source and the use of bread as animal feed were investigated as alternative waste treatment routes and the results show that both have the potential to lead to a reduction in the carbon footprint of the supermarket.

Emneord
Food waste, Life cycle assessment, Retail, Supermarket, Waste management
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
urn:nbn:se:hb:diva-11707 (URN)10.1016/j.resconrec.2016.11.024 (DOI)000393008300004 ()2-s2.0-85003839032 (Scopus ID)
Tilgjengelig fra: 2017-01-09 Laget: 2017-01-09 Sist oppdatert: 2021-11-10bibliografisk kontrollert
2. Bread loss rates at the supplier-retailer interface – Analysis of risk factors tosupport waste prevention measures
Åpne denne publikasjonen i ny fane eller vindu >>Bread loss rates at the supplier-retailer interface – Analysis of risk factors tosupport waste prevention measures
2019 (engelsk)Inngår i: Resources, Conservation and Recycling, ISSN 0921-3449, E-ISSN 1879-0658, s. 128-136Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

This paper quantifies bread waste throughout the Swedish supply chain and investigates the loss rate of prepackagedbread products at the supplier-retailer interface. The goal is to understand the extent of bread waste inSweden and to identify risk factors for high quantities of waste at the supplier-retailer interface, in order toprovide information supporting waste prevention measures. The study uses primary data, in combination withnational statistics and data from sustainability reports and the literature. Primary data were collected from 380stores of a Swedish retail company and a bakery. Bread waste was calculated to be 80 410 tons/year in Sweden,the equivalent of 8.1 kg per person/year, and was found to be concentrated at households and in retail, specificallyat the supplier-retailer interface. The results provide evidence that take-back agreements between suppliersand retailers, where the retailer only pays for sold products and the supplier bears the cost of the unsoldproducts and their collection and treatment, are risk factors for high waste generation. Current business modelsmay need to be changed to achieve a more sustainable bread supply chain with less waste.

Emneord
Food waste, Bread, Retail, Take-back agreement, Waste prevention, Reasons
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
urn:nbn:se:hb:diva-21006 (URN)10.1016/j.resconrec.2019.04.027 (DOI)000471206700013 ()2-s2.0-85065100749 (Scopus ID)
Prosjekter
Supermarket food waste
Tilgjengelig fra: 2019-05-07 Laget: 2019-05-07 Sist oppdatert: 2021-11-10bibliografisk kontrollert
3. Environmental impacts of waste management and valorisation pathways for surplus bread in Sweden
Åpne denne publikasjonen i ny fane eller vindu >>Environmental impacts of waste management and valorisation pathways for surplus bread in Sweden
2020 (engelsk)Inngår i: Waste Management, ISSN 0956-053X, E-ISSN 1879-2456, Vol. 117, s. 136-145Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Bread waste represents a significant part of food waste in Sweden. At the same time, the return system established between bakeries and retailers enables a flow of bread waste that is not contaminated with other food waste products. This provides an opportunity for alternative valorisation and waste management options, in addition to the most common municipal waste treatment, namely anaerobic digestion and incineration. An attributional life cycle assessment of the management of 1 kg of surplus bread was conducted to assess the relative environmental impacts of alternative and existing waste management options. Eighteen impact categories were assessed using the ReCiPe methodology. The different management options that were investigated for the surplus bread are donation, use as animal feed, beer production, ethanol production, anaerobic digestion, and incineration. These results are also compared to reducing the production of bread by the amount of surplus bread (reduction at the source). The results support a waste hierarchy where reduction at the source has the highest environmental savings, followed by use of surplus bread as animal feed, donation, for beer production and for ethanol production. Anaerobic digestion and incineration offer the lowest environmental savings, particularly in a low-impact energy system. The results suggests that Sweden can make use of the established return system to implement environmentally preferred options for the management of surplus bread.

Emneord
Food waste, BreadLCA, Waste hierarchy, Waste treatment, Prevention
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
urn:nbn:se:hb:diva-23722 (URN)10.1016/j.wasman.2020.07.043 (DOI)000573900000013 ()2-s2.0-85089468968 (Scopus ID)
Tilgjengelig fra: 2020-08-24 Laget: 2020-08-24 Sist oppdatert: 2021-11-10bibliografisk kontrollert
4. The use of life cycle assessment in the support of the development of fungal food products from surplus bread
Åpne denne publikasjonen i ny fane eller vindu >>The use of life cycle assessment in the support of the development of fungal food products from surplus bread
2021 (engelsk)Inngår i: Fermentation, ISSN 2311-5637, Vol. 7, nr 3, artikkel-id 173Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The use of food waste as feedstock in the manufacture of high-value products is a promising avenue to contribute to circular economy. Considering that the majority of environmental impacts of products are determined in the early phases of product development, it is crucial to integrate life cycle assessment during these phases. This study integrates environmental considerations in the development of solid-state fermentation based on the cultivation of N. intermedia for the production of a fungal food product using surplus bread as a substrate. The product can be sold as a ready-to-eat meal to reduce waste while generating additional income. Four inoculation scenarios were proposed, based on the use of bread, molasses, and glucose as substrate, and one scenario based on backslopping. The environmental performance was assessed, and the quality of the fungal product was evaluated in terms of morphology and protein content. The protein content of the fungal food product was similar in all scenarios, varying from 25% to 29%. The scenario based on backslopping showed the lowest environmental impacts while maintaining high protein content. The results show that the inoculum production and the solid-state fermentation are the two environmental hotspots and should be in focus when optimizing the process. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

sted, utgiver, år, opplag, sider
MDPI, 2021
Emneord
Bread, Life cycle assessment, Neurospora intermedia, Process development
HSV kategori
Forskningsprogram
Resursåtervinning; Resursåtervinning
Identifikatorer
urn:nbn:se:hb:diva-26473 (URN)10.3390/fermentation7030173 (DOI)000699659800001 ()2-s2.0-85114675599 (Scopus ID)
Forskningsfinansiär
Swedish Agency for Economic and Regional Growth
Tilgjengelig fra: 2021-09-20 Laget: 2021-09-20 Sist oppdatert: 2021-11-10

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