Insights into business strategies for reducing food waste in the Australian food industry
通过分析澳大利亚40家食品企业的公开文件，梳理了减少食物浪费的策略，发现可持续农业、垃圾填埋转移和捐赠未售食物是常见做法，但预防剩余食物的策略关注不足。
Abstract A significant amount of food produced for human consumption is lost or wasted worldwide. To prevent and reduce food waste, the food industry needs a productive and profitable approach. Such approaches often entail businesses making decisions that utilise and integrate sustainability tools. Integrating tools into businesses can inform their sustainability strategies and activities. This sustainability‐driven opportunity indicates a need to gain insights into business strategies for reducing food waste and the tools used to do so. The current study reviews these strategies and tools by examining publicly available Australian food industry documents. Based on an analysis of secondary sources, this review identified 40 food businesses and revealed their various strategies for reducing food waste. The review found that several businesses use various strategies to reduce food waste, including sustainable farming, diverting waste from landfills and donating unsold food. However, preventative strategies for surplus food creation have received less attention in addressing the causes of food waste. Interestingly, little published information on the tools contributing to more sustainable food production. The review's findings can provide practical implications and guidelines through a more nuanced understanding of food waste strategies. The conclusion also explains the study's limitations and suggests further research areas.