Quantifying food waste in Hawaii's food supply chain. Issue 12 (December 2015)

• Record Type: Journal Article
• Authors: Loke, Matthew K; Leung, PingSun
• Is Part Of: Waste management & research. Volume 33:Issue 12(2015:Dec.)
• Page Start: 1076
• Page End: 1083
• Publication Date: 2015-12
• Subjects: Food waste -- food supply chain -- edible weight -- economic value -- calorie equivalent -- Hawaii; Factory and trade waste -- Periodicals; Refuse and refuse disposal -- Periodicals; Municipal engineering -- Periodicals; Déchets industriels -- Périodiques; Déchets -- Élimination -- Périodiques; Génie urbain -- Périodiques; 628
• DOI: 10.1177/0734242X15607427
• Languages: English
• ISSNs: 0734-242X

Abstract

Food waste highlights a considerable loss of resources invested in the food supply chain. While it receives a lot of attention in the global context, the assessment of food waste is deficient at the sub-national level, owing primarily to an absence of quality data. This article serves to explore that gap and aims to quantify the edible weight, economic value, and calorie equivalent of food waste in Hawaii. The estimates are based on available food supply data for Hawaii and the US Department of Agriculture's (USDA's) loss-adjusted food availability data for defined food groups at three stages of the food supply chain. At its highest aggregated level, we estimate Hawaii's food waste generation at 237, 122 t or 26% of available food supply in 2010. This is equivalent to food waste of 161.5 kg per person, per annum. Additionally, this food waste is valued at US$1.025 billion annually or the equivalent of 502.6 billion calories. It is further evident that the occurrence of food waste by all three measures is highest at the consumer stage, followed by the distribution and retail stage, and is lowest at the post-harvest and packing stage. The findings suggest that any meaningful intervention to reduce food waste in Hawaii should target the consumer, and distribution and retail stages of the food supply chain. Interventions at the consumer stage should focus on the two protein groups, as well as fresh fruits and fresh vegetables.