Purpose: The reduction of food waste is still a pending issue that governments have still not resolved. In response to this problem mobile platforms are emerging that follow food ecology and the responsible consumption of food, and self-management of their access to allow the communication between people and their use of food. In this paper, the authors will analyze the main digital platforms that deal with solving this problem, especially those that fulfill a social commitment through the distribution and reduction of waste.Design/methodology/approach: To provide solutions, the authors will address the importance of new technologies in the fight against waste, using digital platforms to manage food and to eliminate the loss in surplus products. To do this, the authors will first analyze from a theoretical point of view the concepts of “loss”, “waste” and “surplus product”, incorporating data of their impact between Spain and Italy. Next, the authors will analyze the influence of new technologies in the detection and distribution of products destined to become food waste. To carry out this qualitative research, the authors will apply the research strategy of theory building from multiple case studies (particularly 16 different digital platforms against food waste were analyzed), which is a methodological approach that uses cases as the basis to develop theory inductively.Findings: The authors must make the public aware of the importance of being responsible consumers. To this end, the authors must disclose the problems associated with food waste and surplus product, presenting alternatives and new consumption habits. For this, it is necessary to collaborate and build synergies with organizations of different origins (consumers, producers and activists) involved in sustainable agrifood models. In this sense, digital platforms are essential tools to fight against food waste, preventing certain products from being considered unfit for human consumption. In this study, the authors suggest that, based on the review of the literature and the analysis of apps and blogs, the authors look for solutions to surplus and food waste both from the environment of the entrepreneur and the consumer and all using the new technologies.Research limitations/implications: The research has raised different limitations. On the one hand, it is a subject that has not been analyzed from a doctrinal point of view, so it is not easy to find bibliographic references. On the other hand, digital platforms that act on food waste are not cataloged. This has made it difficult to search for elements of analysis to obtain results in the work. Finally, the sample can vary in a short period of time since the digital platforms are in a boom, which means that they constantly change.Practical implications: This work allows a theoretical approach to the concepts of “loss”, “wastage” and “surplus product”, incorporating data on its impact in Spain and Italy, comparing it with the rest of Europe while providing figures and data on their impact. On the other hand, it allows us to know how new technologies can help the detection and distribution of products destined to become food waste. Finally, there are examples of platforms that are offering service in different areas, incorporating a novel classification that allows us to know the differences depending on their origin and destination.Originality/value: The originality of the work can be summarized in the following points: There are no doctrinal works that analyze in a combined way the food waste with the new technologies; The relationship with the 2030 Agenda in which responsible consumption is one of the achievements pursued by the United Nations, and the authors position the study’s research as an evidence of platforms that are currently working in the interest of reducing food waste. Furthermore, the authors provide an early classification of platforms based on their usability and objectives of reducing, reusing and recycling food.

Around 2.5 billion people worldwide consume street food every day, thanks to it being low cost, easily available, and convenient. Street food also has high socioeconomic value, as it fosters preservation of the local cultural and food heritage, resulting in increased benefits from tourism and strengthened links with the territory. Two street food operators were reviewed, using the Business Model Canvas (BMC), to investigate street food in Italy and draw public attention to the current situation, highlighting what is needed to counteract flattening of flavors, to promote tourism and safeguard local identity. This initial study aims to identify the unique aspects of the street food business and to describe its close links to its surroundings.

Over the last few years, companies are increasingly international, and a growing number of stakeholders is affected by the sustainability aspects of business, resulting in significant changes in how corporate information is both perceived and published. This scenario has led to many company Boards of Directors (BoD) voluntarily adopting a new communication tool, known as Integrated Reporting, (IR) which is a single disclosure document that satisfies stakeholders’ increasing need for information. This study wants to contribute to existing literature on the relationship between corporate governance and IR, investigating if board configuration (size, gender, and average age) influences its adoption. The analysis relies on a sample of 1,047 companies from 18 European countries for the year 2015. These results show a positive relationship between the decision to adopt IR and board size and female board members, whereas the older board members have a negative effect on it. Our findings present implications both from the theoretical and practical point of view. On a theoretical level, the research confirms that board diversity needs to be analysed more in detail, because of its contribution to company’s transparency. Moreover, the results provide to standard setters and regulators a useful insight of the important distinction among various board members’ features.

This research, based on stakeholder theory and the national cultural dimensions, aims to test the influence of foreigners on board and its size on Integrated Reporting (IR) practices. The analysis is based on a sample of 1,058 European companies from 18 different countries, who adopted or not the IR for the year 2015, and it relies on a Logit. The dependent variable is a dummy (presenting or not the IR) and the independent variables are represented by the board characteristics (foreigners and size). The impact of the critical mass on the presence of foreigners and the cultural dimension on the basis of directors’ nationality was tested relying on the masculinity/femininity dimension of Hofstede. Besides, the directors’ country of origin was considered, namely if they belong to the major European countries presenting a wider IR diffusion. The relationship between foreigners on board and IR is found to be negative. This means that companies with at least one foreigner are less inclined to adopt IR. The results show that the boards with more of three foreign administrators have a major propensity to adopt the IR. The membership of the directors in countries with a feminist culture also has a positive effect.

The Italian food movement shows some peculiarities of meeting consumer demand in the foodservice subsector where innovation is considered strategic to meet targets and reach goals. A particular kind of innovation is the return to tradition by enhancement of the territory, e.g., reinstating local recipes and local gastronomy or high-quality local raw materials. Some entrepreneurs are redefining the fast-food service, providing foodstuffs through a short supply chain. The aim of this paper is to identify the different hamburger foodservices operating in North-West Italy and address their diverse peculiarities. A sample of 11 hamburger restaurants was identified, a mystery shopping analysis was implemented to collect information on the foodservice phenomenon, and a Business Model Canvas was carried out to compare different foodservices. The results consider two different hamburger foodservices, i.e., International Hamburger Foodservice (IHF) and Local Hamburger Foodservice (LHF), the former concentrating mainly on customer service, human resource management, and operations management, and the latter focussing on high product quality in terms of materials and psychology, plus selection of local raw materials and ingredients, supporting the local economy and businesses. Moreover, the findings provide some information on the interaction between selected Hamburger Foodservices and related supply chains, highlighting the consumer transition toward meals of high quality standards in terms of raw materials and ingredients.