Reducing food waste through direct surplus food redistribution : the Norwegian case

Abstract

Food waste is a global problem with significant economic and environmental consequences. Food waste management approaches include production of biogas, animal feed and compost and surplus food redistribution. From a sustainability point of view, surplus food redistribution is the most favorable approach. Surplus food redistribution can be either direct (between suppliers of surplus food and charity food services) or indirect (Through Food banks). This paper is a case study on direct surplus food redistribution in ten cities in Norway. The study explores the logistics, embedded social relationships and volume of surplus food redistributed through charity food services. The results show that the logistics of direct redistribution in the cities included in this study are complex, efficient and formal. Direct surplus food redistribution in Norway is heavily dependent on the workforce of volunteers and personal relationships among the participating actors. Every day 3500 meals are made with ingredients from direct redistribution in the ten cities included in the study. In conclusion, the study suggest that current surplus food redistribution in the cities included in this study make a significant contribution to food waste reduction and surplus food redistribution should be considered as a strategy to reduce food waste.