Duntava, Stefanija (2024) COLLABORATIONS FOR REDUCING FOOD WASTE: REQUIREMENTS FOR SUCCESSFUL RELATIONSHIPS BETWEEN FOOD PRODUCERS AND VALUE-CREATING BUSINESSES. Master thesis, Sustainable Entrepreneurship (SE).
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Abstract
Despite increased global food production and calorie intake, food insecurity remains a pressing issue. Reducing food waste could mitigate undernourishment in developing regions by preserving resources and reducing environmental impacts. This paper explores the potential of integrating auxiliary retailers into food supply chains to manage food waste effectively. Through qualitative research in Leeuwarden, Netherlands, the study identifies the most suitable produce supply actors for such a supply chain and outlines factors necessary for successful partnerships. Findings suggest that while small scale producers already employ various waste reduction strategies, larger producers would benefit more from these partnerships, creating new revenue streams and reducing waste disposal costs. This research offers theoretical and practical insights into sustainable food waste management, emphasising the importance of local context and innovative strategies.
| Item Type: | Thesis (Master) |
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| Name supervisor: | Golubic, V. |
| Date Deposited: | 18 Jun 2024 09:47 |
| Last Modified: | 18 Jun 2024 09:47 |
| URI: | https://campus-fryslan.studenttheses.ub.rug.nl/id/eprint/474 |
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