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There is a limited understanding of effective strategies for tackling food loss and waste (FLW) following a circular supply chain management approach. The aim of this study is to analyze the role of the FLW Reporting and Accounting Standard for identifying FLW occurrences throughout the agri-food supply chain and facilitate their measurement. Our objective is to describe how this FLW is then reused within a circular economy (CE) perspective, thus enabling companies to implement a circular supply chain approach for effective decision-making based on the concept of waste hierarchies, the 3R and 4R rules.

An in-depth analysis of Barilla's soft bread supply chain is provided in this study. By gathering both qualitative and quantitative data, this study investigates the implementation of the FLW standard by (1) identifying the main enablers and obstacles in measuring FLW throughout the entire production system; (2) providing a useful standardized tool for sustainable FLW measurement, minimization and reuse in other agricultural supply chains to enable circular economy approaches and (3) developing a decision-support strategy to use within the company for effective measurement, analysis and reuse according to a CE perspective.

The analyses carried out throughout Barilla's soft wheat bread supply chain provide an interesting example of a circular management system since almost nothing is lost or wasted while the value of resources is recovered through reuse thanks to a systematic and integrated measurement, representing a basis for effectively minimizing waste. The importance of developing an interconnected supply chain management emerged in order to obtain a comprehensive accounting framework for accurately quantifying and reporting the overall amount of wastage generated in the various phases of food production, paying particular attention to ex ante prevention initiatives and ex-post assessment actions.

An interdisciplinary approach integrating circular economy and supply chain management research streams was adopted in order to develop a decision-support tool that also includes the identification of the main facilitators and obstacles to the implementation of a comprehensive standardized accounting process that would enable companies to reduce-reuse-recycle losses and waste throughout the entire production process. Besides the studies available in the literature, the original of this study is that it focuses on organizational implications related to FLW measurement.

We investigate the innovative supply chain contracts developed and implemented by Barilla, the leading Italian pasta company, in sourcing high-quality durum wheat from farmers in Northern Italy in the Emilia Romagna region.

Using case study techniques to gather information, we captured the evolution of the supply chain contracts adopted by Barilla. We gained information mainly through semi-structured interviews with Barilla’s managers, co-op and consortium managers representing farmers, Barilla’s quantitative data related to contracts’ elements and structure, preliminary experimental results, agri-business magazines, industry reports, and academic literature.

These contracts helped the company improve not only its long-term profits and strategic objectives such as supply security, but also the farmers’ income as well as environmental sustainability, thus providing triple bottom line benefits.

We investigate how Barilla and its suppliers – with the support of additional stakeholders, such as regional institutions – combine in their innovative contracts fixed and market-based prices as well as quality and sustainability-based premiums for desired triple bottom line benefits.

The purpose of this paper is to assess the knowledge of youths concerning food waste as well as to identify factors that influence changes in behaviour concerning food wasted and planning shopping for preventing it.

The data used were collected from a sample of 233 students at Roma-Tre University in Italy. Probit models were specified to identify factors affecting food waste reduction in both pre-shopping and consumption phases.

Results show that the more aware youths are concerning food waste, the more likely they are to reduce leftovers. In contrast, the concern about food freshness increases waste. A greater awareness of the consequences of food wasted increases the likelihood that youths will make a shopping list.

The main limitation of the study can be found in the non-probabilistic sampling design used for the collection of data.

This study provides information for both social marketers and policy makers. New educational campaigns against food waste should be carried out by providing them with a realistic perception of food waste as well as by teaching young consumers how to recognize the level of freshness of food.

This study provides a first insight of the factors that influence food waste reduction as well as the habit of making a shopping list from an individual perspective.

The purpose of this paper is to explore how sustainability is integrated into a new venture’s business network initiation. This study unpacks sustainability in business network initiation using temporal bracketing and identifying its main processes. Temporal bracketing supports the understanding of the evolution of sustainability in network initiation. The processes help explore the sustainability patterns that emerge from the new venture’s attempt to integrate sustainability into network initiation.

The exploratory case study of an Italian pasta maker draws on industrial network theory to focus on the business network initiation of new ventures. The novelty is the integration of sustainability into the business network initiation literature. This paper adopts a single case study methodology and an abductive approach to analysis.

This study finds that sustainability in network initiation is achieved through three periods of initiation and through five processes that are overlapping, intertwined and reciprocal. This study suggests that sustainability can have a positive or negative impact when integrated into the initiation process.

This paper provides a conceptual framework for understanding how a new venture integrates sustainability in its network initiation. The framework comprises periods and processes of network initiation which show how a new venture can integrate sustainability in its business activities and resources through interaction with network actors.

Halving food waste has been included within the 17 UN Sustainable Development Goals. Food wasted out-of-home is the second source of food waste. However, the majority of the studies have focused on home generated food waste, and still little is known about out-of-home food waste and how it is managed by food service companies. The purpose of this paper is to adopt a double perspective in analyzing food waste generated at a food service level, by focusing on both the client and business perspective.

First, from the client perspective, the authors aim at analyzing consumer out-of-home habits, self-reported waste quantification, and doggy bag usage by reporting the results of an exploratory survey which involved 411 individuals living in central Italy. Second, from a business perspective, the authors analyzed an award-winning practice that manages out-of-home food waste in Italy by combining food surplus management and digital solutions with a profitable business model innovation.

Results obtained from the two perspectives of analysis support the need of business investments in innovations and digital solutions, in order to meet client needs and behavior, thus contributing to better manage and reduce food surplus and waste.

This study will raise practitioners’ knowledge on the advantages of digital solution in food surplus management, along with a better comprehension on food waste behavior from the client perspective.

This is the first study that analyses out-of-home waste from both the client and business perspective, emphasizing how digital solutions can help in reducing the phenomenon.

Following the Agenda 2030 for Sustainable Development, the main challenge for the agrofood sector is to innovate food production, offering sustainable, smart and safe solutions. The future of food production will be oriented more and more towards sustainable industries with high technological content to guarantee food safety and food security. It implies that a change not only in the way food is conceived, but also in the way it is produced, processed and consumed is needed. The aim of the present study is to investigate the role of innovation, sustainability, smartness and health within the agrofood industry.

A literature review was conducted using 596 academic documents written in English language and published in peer-reviewed scientific journals as well as in conference proceedings. The relevant articles were analyzed using both a bibliometric and a systematic approach.

The results confirm the role of innovation and sustainability as key drivers in the food industry. The main findings concern the benefits deriving from the adoption of digital technologies, the ever-increasing involvement of consumers in health and environmental issues and the introduction of the open innovation concept in the agrofood industry.

This study jointly considers the dimensions of innovation, sustainability, smartness and health in the agrofood sector, demonstrating how they are strongly interdependent.