Sustainable Bread Waste Management Model from Bakery Retail, Consumer, and Food Bank in Developing Country
Abstract
Bread waste negatively impacts the environment and has the most potential economic loss compared to other types of food. Bread waste is caused by surplus bakery products that cannot be managed well and turn into un-edible food called waste. Meanwhile, there are still lots of people in hunger. This study aims to discover the practices and obstacles faced by retailers, consumers, and the food bank in preventing bread waste. This study also explores the interconnection of human and non-human actors that appeared in the retailers, consumers, and the food bank in preventing surplus food turns into waste. This research uses qualitative methods to answer the research questions. An in-depth interview was conducted by inviting the bakery owners and operational managers, bakery product consumers, and the food bank in Surabaya to participate as informants for this research. This research elaborates on the bread waste management practices and obstacles of bakery multi-actors from the bakery retail, consumer, and foodbank. Both human actors and non-human actors related to the retailers, consumers, and the food bank hold important roles in deciding on managing the surplus bread and preventing it into a waste. Therefore, connection and interrelation among human and non-human actors in food waste management are highly recommended and needed. Moreover, this study elaborates on the importance of necessary interconnection by multi-actors to prevent bread waste in the form of a sustainable model. This research contributes to research on Actor-Network Theory for the sustainable management of surplus bread from the bakery retail and customers with the help of the food bank in Surabaya. Actor-network theory relates to human and non-human actors and their interconnection. It is a multi-complex relation among heterogeneous connections.
References
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Cacace, C., Rizzello, C. G., Brunetti, G., Verni, M., & Cocozza, C. (2022). Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production. Foods, 11(2). https://doi.org/10.3390/foods11020189
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Cox, R., Narisetty, V., Nagarajan, S., Agrawal, D., Ranade, V. V., Salonitis, K., Venus, J., & Kumar, V. (2022). High-Level fermentative production of Lactic acid from bread waste under Non-sterile conditions with a circular biorefining approach and zero waste discharge. Fuel, 313. https://doi.org/10.1016/j.fuel.2021.122976
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DiCicco-Bloom, B., & Crabtree, B. F. (2006). The Qualitative Research Interview. Medical Education, 40(4), 314–321.
Dierckx de Casterle, B., Gastmans, C., Bryon, E., & Denier, Y. (2012). QUAGOL: A guide for qualitative data analysis. International Journal of Nursing Studies, 49(3), 360–371. https://doi.org/10.1016/j.ijnurstu.2011.09.012
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Firouz, M., Li, L., Ahmed, D., Cobb, B., & Shao, F. (2021). On the Equity-Efficiency Trade-off in Food-Bank Network Operations. http://arxiv.org/abs/2111.05839
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Guerra-Oliveira, P., Belorio, M., & Gómez, M. (2021). Waste bread as main ingredient for cookie elaboration. Foods, 10(8). https://doi.org/10.3390/foods10081759
Habib, M. D., Filimonau, V., Coşkun, A., Wang, L. en, & Ermolaev, V. A. (2023). Altruistic and collectivistic values as the antecedents of surplus food donation intention. Socio-Economic Planning Sciences, 90. https://doi.org/10.1016/j.seps.2023.101729
Harvey, J., Smith, A., Goulding, J., & Branco Illodo, I. (2020). Food sharing, redistribution, and waste reduction via mobile applications: A social network analysis. Industrial Marketing Management, 88, 437–448. https://doi.org/10.1016/j.indmarman.2019.02.019
Hellwig, C., Rousta, N., Wikandari, R., Taherzadeh, M. J., Häggblom-Kronlöf, G., Bolton, K., & Rousta, K. (2022). Household fermentation of leftover bread to nutritious food. Waste Management, 150, 39–47. https://doi.org/10.1016/j.wasman.2022.06.038
Khairunisa, K., Setiawati, S., & Wulan, S. (2023). Food Bank Operation and Perceptions of Recipients on Food Surplus Redistribution in North and South Jakarta. Jurnal Penelitian Pendidikan IPA, 9(10), 8335–8340. https://doi.org/10.29303/jppipa.v9i10.4415
Kirmani, M. D., Fatah Uddin, S. M., Sadiq, M. A., Ahmad, A., & Haque, M. A. (2023). Food-leftover sharing intentions of consumers: An extension of the theory of planned behavior. Journal of Retailing and Consumer Services, 73. https://doi.org/10.1016/j.jretconser.2023.103328
Królak, M., Górska-Warsewicz, H., Madra-Sawicka, M., Rejman, K., Żakowska-Biemans, S., Szlachciuk, J., Czeczotko, M., Kwiatkowski, B., Zaremba, R., & Wojtaszek, M. (2022). Towards Sustainable Innovation in the Bakery Sector—An Example of Fibre-Enriched Bread. Sustainability (Switzerland), 14(5). https://doi.org/10.3390/su14052743
Leeabai, N., Areeprasert, C., Khaobang, C., Viriyapanitchakij, N., Bussa, B., Dilinazi, D., & Takahashi, F. (2021). The effects of color preference and noticeability of trash bins on waste collection performance and waste-sorting behaviors. Waste Management, 121, 153–163. https://doi.org/10.1016/j.wasman.2020.12.010
Liu, T., Klammsteiner, T., Dregulo, A. M., Kumar, V., Zhou, Y., Zhang, Z., & Awasthi, M. K. (2022). Black soldier fly larvae for organic manure recycling and its potential for a circular bioeconomy: A review. Science of the Total Environment, 833. https://doi.org/10.1016/j.scitotenv.2022.155122
Lohnes, J. D. (2021). Regulating surplus: charity and the legal geographies of food waste enclosure. Agriculture and Human Values, 38(2), 351–363. https://doi.org/10.1007/s10460-020-10150-5
Mohajan, H. K. (2018). Qualitative Research Methodology in Social Sciences and Related Subjects. Journal of Economic Development, Environment and People, 7(1), 23–48.
Moshtaghian, H., Bolton, K., & Rousta, K. (2021). Challenges for upcycled foods: Definition, inclusion in the food waste management hierarchy and public acceptability. In Foods (Vol. 10, Issue 11). MDPI. https://doi.org/10.3390/foods10112874
Mourad, M. (2016). Recycling, recovering and preventing “food waste”: Competing solutions for food systems sustainability in the United States and France. Journal of Cleaner Production, 126, 461–477. https://doi.org/10.1016/j.jclepro.2016.03.084
Muldoon, L. (2023). To the rescue! An ethnography of food waste reduction practices in the Netherlands. Vibrant Virtual Brazilian Anthropology, 20. https://doi.org/10.1590/1809-43412023v20d907
Mulyadi, S. (2019). Sampah Makanan atau Food Waste.
Murdoch, J. (1998). The Spaces of Actor-Network Theory. In Pergamon Geofimm (Vol. 29, Issue 4).
Narisetty, V., Nagarajan, S., Gadkari, S., Ranade, V. V., Zhang, J., Patchigolla, K., Bhatnagar, A., Kumar Awasthi, M., Pandey, A., & Kumar, V. (2022). Process optimization for recycling of bread waste into bioethanol and biomethane: A circular economy approach. Energy Conversion and Management, 266. https://doi.org/10.1016/j.enconman.2022.115784
Nath, T., & Sharma, P. (2022). Circular Economydriven Sustainability Adoption Practices in the Food Supply Chain: An Analysis of Managerial Perceptions. Review of Professional Management, 20(1).
National Food Waste Strategy: Halving Australia’s Food Waste by 2030. (2017).
Nayak, R., & Hartwell, H. (2023). The future of charitable alternative food networks in the UK: an investigation into current challenges and opportunities for foodbanks and community markets. Frontiers in Sustainable Food Systems, 7. https://doi.org/10.3389/fsufs.2023.1187015
Ortloff, A. M., Fassl, M., Ponticello, A., Martius, F., Mertens, A., Krombholz, K., & Smith, M. (2023, April 19). Different Researchers, Different Results? Analyzing the Influence of Researcher Experience and Data Type During Qualitative Analysis of an Interview and Survey Study on Security Advice. Conference on Human Factors in Computing Systems - Proceedings. https://doi.org/10.1145/3544548.3580766
Papargyropoulou, E., Lozano, R., K. Steinberger, J., Wright, N., & Ujang, Z. Bin. (2014). The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of Cleaner Production, 76, 106–115. https://doi.org/10.1016/j.jclepro.2014.04.020
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Published
2024-12-01
How to Cite
GUNAWAN, Kartikasari; NASRUDDIN, Ellisha; CHRISTIAN, Timotius Febry.
Sustainable Bread Waste Management Model from Bakery Retail, Consumer, and Food Bank in Developing Country.
International Journal of Business and Technology Management, [S.l.], v. 6, n. 4, p. 294-310, dec. 2024.
ISSN 2682-7646.
Available at: <https://myjms.mohe.gov.my/index.php/ijbtm/article/view/28486>. Date accessed: 15 jan. 2025.
Section
English Section
