The importance of reducing food loss and waste (FLW) has recently been emphasized at a European level with the amendment to the European Waste Framework Directive, according to which the effective reduction of food waste can be carried out by adopting a circularity approach that facilitates the transition to more sustainable management of materials. Likewise, the importance of concentrating on FLW produced within specific food supply chains has emerged as an effective starting point for quantifying the overall amount of wastage produced, emphasizing possible prevention actions as well as re-using and valorising waste. From this perspective, our study focuses on the tomato-sauce supply chain with a threefold aim. Firstly, to quantify the amount of FLW generated along the tomato-sauce supply chain from cultivation to retail; secondly, to understand the most important related causes; and thirdly, to assess if and to what extent FLW can be reused according to the Circular Economy (CE) approach. By adopting the Food Loss and Waste Accounting and Reporting Standard, the analyses focused on the production of the Barilla Tomato and Basil sauce in Italy, as well as the related inventory. It was revealed that this supply chain can be considered an example of a true circular economy, in which almost nothing is lost because more than 85% of the total FLW are valorized into alternative sectors or activities.

Following the increasing pressure to reduce food waste at supermarkets, many retailers are starting initiatives to prevent the disposal of food items or to manage the waste produced in a more sustainable way. The practice of applying discounts on close-to-date and other suboptimal products is becoming popular, as reducing price pushes consumers to accept small defects of food products. Here, the attitude of 218 supermarket customers towards these discounts is analysed, basing on a questionnaire survey. Two-thirds of the sample declare to be interested in discounts on close-to-date products; the determinants of this interest are studied through a Generalized Maximum Entropy model against a set of socio-demographic and behavioral factors. Results suggest that the interest towards discounts on close-to-date product is primarily driven by a general attitude to save money in food shopping. However, an interesting positive effect is observed for the use of a shopping list at the supermarket, which may be linked to a greater attention on food planning and, consequently, to a lower production of food waste at home. In conclusion, date-based pricing seems to be an effective strategy to address food waste reduction in a sustainable management perspective, for its attractive capacity on different profiles of consumers.

Purpose: This paper investigates strategies for addressing the global challenge of food loss and waste (FLW) within the food industry. It examines the relationship between corporate social responsibility (CSR) initiatives and state regulatory interventions for reducing FLW.Design/methodology/approach: This mixed method study utilizes a unique panel dataset which includes the 150 largest food industry companies in Italy, Norway and the UK. It combines quantitative data analysis with qualitative insights derived from corporate strategies and corporate communications.Findings: The analysis reveals that food companies with an established CSR strategy and in particular companies whose CSR reports highlight their environmental and social achievements are more likely to achieve in effective FLW reduction. Additionally, national-level regulatory interventions guided by European Union waste strategies act as pivotal benchmarks and encourage stricter corporate food waste management policies.Practical implications: This research underscores the significance of CSR strategies and effective state regulation in the fight against FLW and offers policymakers and businesses valuable insights enabling development of robust strategies.Social implications: By emphasizing the interplay between CSR and regulatory intervention, this research contributes to the achievement of a more sustainable and efficient global food system that addresses both economic and ethical concerns and could have far-reaching societal and environmental implications.Originality/value: The paper sheds light on the interplay between CSR initiatives and regulatory interventions for tackling FLW and emphasizes their synergistic impact on sustainable practices within the food industry.

The scale of food waste across Europe is alarming, and its reduction is becoming an important public policy and governance issue. Sustainable Development Goal Target 12.3 constitutes a global attempt to galvanize system‐level reductions. In response, layers of varied regulation and governance at regional and national levels have emerged. This paper studies the types of governance architectures visible across Europe, what policy interventions they bring, and whether responses to the food waste challenge are converging. It looks at four leading food waste jurisdictions—France, England, Norway, and Italy—and investigates the hidden realities obscured by the simplistic division of legislative/top‐down versus voluntary/bottom‐up approaches. It applies a governance matrix to understand the variety of food waste “steering modes”, exploring both the extent to which a regime is hierarchical and/or non‐hierarchical and why. Notably, the paper also identifies some general tendencies in food waste governance, including legislative threats, challenges in distributing responsibility across the actors, focus on “low hanging fruits”, and an overall harmonization of policy responses in a neoliberal paradigm, with redistribution often pursued as a panacea for the food waste crisis.