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The purpose of this paper is to investigate, through a quantitative research, the impact of the COVID-19 pandemic on online food delivery in Italy and Poland, as well as to ascertain whether or not, under a consumer perspective, respondents consider such method as impacting on the environment and on food waste.

An empirical survey of consumers at Italian and Polish Universities was conducted using the online survey computer-assisted web interview (CAWI) method.

Results reveal that the COVID-19 pandemic has modified consumer habits in both Italy and Poland, though the researched sample does not have full knowledge of these changes. Moreover, the study has proved once again that online food delivery may impact negatively on the environment and the food waste issue.

This paper fills a gap in literature since, by the authors' knowledge, it is the first quantitative study analysing Italian and Polish young consumers as to online food delivery habits and their approach to sustainability aspects of this purchasing method.

The purpose of this paper is to review, through a systematic literature review, the different perspectives from which imperfect, ugly and suboptimal food products lead to food waste, as well as to ascertain which are the already proposed improvements, and to present further solutions to develop more sustainable food production and consumption.

A systematic literature review was conducted using PRISMA methodology and searching for the following keywords: “imperfect fruit”, “imperfect food”, “ugly fruit” and “ugly food”; the review was carried out within three databases (Emerald, Scopus and Science Direct-Elsevier), starting, since the topic is quite recent, from the first published article on this issue. Only peer-reviewed papers were selected.

Results reveal that, among 188 papers, only 49 fit the aim of the literature review, analysing what strategies can be used to ameliorate consumers' perception of suboptimal food in order to fight food waste. Specifically, four different interventions are suggested: on the supply chain, on personal experience and awareness campaigns, on promoting circular economy, and on marketing and advertising campaigns.

This paper fills a gap in literature since, by the authors' knowledge, this is the first literature review which analyses different strategies on food waste reduction linked to imperfect/suboptimal food, suggesting further steps which may be taken.

The purpose of this paper is to analyse how the food innovation strategies carried out by an Italian firm, Argotec, responsible for the development and supply of space food (SF) for European astronauts on the International Space Station (ISS), can also be applied to food suitable to be eaten on Planet Earth. This study aims at showing the relationship between SF innovation and terrestrial strategies directed at implementing this kind of food also on terrestrial tables.

This research focusses on a case study. The subject of the case study under analysis is Argotec, an internationally recognised Italian aerospace engineering company, dealing with research, innovation and development in various sectors, including engineering, information technology, system integration, small satellites and “Human Space Flight and Operations”. The company produces innovative SF for European astronauts performing long-duration missions on-board the ISS. Moreover, the SF is made available also for terrestrial beings as a solution for everyday eating necessities.

Argotec is characterised by strong innovation in terms of products and processes. Throughout the case study, the authors focus on the relationship between SF innovation and its terrestrial applications, since this company also manufactures products, traded under the brand “ReadyToLunch”, suitable for daily meals on Earth. Innovation applied to SF can thus offer advantages also for terrestrial daily meals and therefore help the company achieve other competitive advantages: as to the authors’ knowledge, this is a unique case.

This study also has some limitations, typical of the applied methodology. In relation to the interview technique, further interviews would be required in order to fully understand the end-user perspectives regarding the importance and interest of this kind of “ready-to-eat” food.

Practical implications relate to astronauts and to terrestrial consumers. For astronauts, SF is not any more intended only to satisfy humans’ basic needs, and to provide the necessary nutrients during space missions, but has become an important factor in the quality of life in space. For terrestrial consumers, SF may represent a healthy, tasty and nutritious “ready-to-eat” choice: single courses for the main meals and snacks for a break.

This research fills a gap in literature: to the authors’ knowledge, this is the first paper presenting a case study on a company responsible for the development and supply of SF for European astronauts on-board the ISS, as well as encouraging the consumption of SF by terrestrial beings, as an ordinary “ready-to-eat” lunch/dinner.