ECONOMIC ANALYSIS AND MANAGEMENT OF BREAD WASTE FROM PRODUCERS: RESULTS OF A SURVEY CONDUCTED IN SICILY (ITALY)

V. Dimitrova, M. Lanfranchi, C. Giannetto

Abstract: The reduction of waste is a key objective for the EU. This issue has gained a greater media interest only recently, due to its importance in terms of sustainability. Within the agri-food system, waste affects the whole chain. The main aim of this research is to identify the quantity of waste of bread and bread derivates in the analyzed sales points and to understand whether or not the variables relative to the analyzed socio-economic context affect this phenomenon. The research project aims at analyzing the behaviour of the sales point’s owner regarding the food raw materials’ supply procedure and frequency. The aim is also to analyze the size of the food supply and the relative sale in order to calculate the inventories; to identify the groups of foodstuffs which have a greater waste; to analyze the management of redundancies and to identify the most frequent waste disposal methods. The instrument used in this survey
is a questionnaire structured with multiple-choice questions. The choice of the sample has been made by only taking into account the companies producing bread and oven-produced products. In order to obtain indications as exhaustive, truthful and consistent with reality as possible, 113 companies located in the territory of Southern Italy (Sicily) have been identified.

Keywords: agri-food supply chain; bread; food supply; food waste

Date published: 2017-09-08