DOES RESILIENCE IMPACT FOOD WASTE? MOVING THE DEBATE ON

Autor(es)

de Oliveira Costa, Flivio Henrique ^{[1, 2]} ; Moraes, Camila Colombo ^{[2, 3]} ; da Silva, Andrea Lago ^[2] ; Pereira, Carla Roberta ^[4] ; Delai, Ivete ^[2] ; Jabbour, Ana Beatriz Lopes de Sousa ^[5]

Afiliação do(s) autor(es)

^[1] Ctr Univ Municipal Franca, Dept Engn Prod, Franca, SP - Brazil

^[2] Univ Fed Sao Carlos, Dept Engn Prod, Sao Carlos, SP - Brazil

^[3] Ctr Univ Toledo, Aracatuba, SP - Brazil

^[4] Univ Estadual Santa Catarina, Dept Engn Prod, Joinville, SC - Brazil

^[5] Univ Lincoln, Lincoln Int Business Sch, Lincoln - England

• Tipo de documento: Artigo Científico
• Fonte: RAE-REVISTA DE ADMINISTRACAO DE EMPRESAS; v. 61, n. 5 SEP-OCT 2021.
• Citações Web of Science: 1

Resumo

The main purpose of this paper is to analyze the contributions of elements of resilience (EoRs) to food waste reduction practices (FWRP) and to deal with causes of food waste (FWC). Based on a systematic literature review, a content analysis process was carried out with 143 relevant papers. Three main EoRs were identified: knowledge management, collaboration and flexibility. Financial health and redundancy are factors which can increase food waste (FW). The ability to anticipate is the most important practice to develop. This paper is the first attempt to establish the role of EoRs in tackling food waste management, and to propose new avenues of research. (AU)

• Processo FAPESP: 17/00763-5 - Desafios para construção de resiliência para redução do desperdício de alimentos
• Beneficiário: Andrea Lago da Silva
• Modalidade de apoio: Auxílio à Pesquisa - Regular