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Fruits and vegetables (FV) account for the largest share of food waste (European Commission. Joint Research Centre, 2023a; FAO, 2015), due to their perishablility and short shelf life. Therefore, reducing waste in this category is particularly challenging and some losses may be unavoidable. Implementing efficient strategies should consider all the factors that can influence FV waste and identify specific practices to improve product management along the food supply chain. A critical issue for this category of food products is related to imperfect-looking FV. The FV with irregular forms are more likely to be wasted due to cosmetic standards imposed by distributors/big retailers and the customers’ standards regarding fresh products (Priefer et al., 2016). Overall, FV waste occurs at all stages of the food supply chain for a variety of reasons, and interventions in one sector can influence outcomes in the others. Understanding these causes is essential for designing effective strategies to prevent and reduce FV waste. This chapter examines the drivers of FV waste, analyses the roles and actions of key stakeholders, and proposes integrated solutions grounded in their practical experiences, contributing to broader food waste prevention goals.

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Causes of Food Waste and Solutions for Fruit and Vegetable Waste Prevention and Reduction Along the Food Value Chain

  • 章节

  • 发表日期：

    2026年

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  • Iulia Ajtai,
  • Dacinia Crina Petrescu,
  • Ruxandra Malina Petrescu-Mag,
  • Ioana Cristina Piștea,
  • Carmen Andreea Roba,
  • Oana Adriana Gică,
  • Ancuța Țenter,
  • Valentin Toader,
  • Adina Letiția Negrușa,
  • Daniel Măluțan,
  • Nicoleta Bican-Brișan

摘要

Fruits and vegetables (FV) account for the largest share of food waste (European Commission. Joint Research Centre, 2023a; FAO, 2015), due to their perishablility and short shelf life. Therefore, reducing waste in this category is particularly challenging and some losses may be unavoidable. Implementing efficient strategies should consider all the factors that can influence FV waste and identify specific practices to improve product management along the food supply chain. A critical issue for this category of food products is related to imperfect-looking FV. The FV with irregular forms are more likely to be wasted due to cosmetic standards imposed by distributors/big retailers and the customers’ standards regarding fresh products (Priefer et al., 2016). Overall, FV waste occurs at all stages of the food supply chain for a variety of reasons, and interventions in one sector can influence outcomes in the others. Understanding these causes is essential for designing effective strategies to prevent and reduce FV waste. This chapter examines the drivers of FV waste, analyses the roles and actions of key stakeholders, and proposes integrated solutions grounded in their practical experiences, contributing to broader food waste prevention goals.