A review of the effects of COVID-19 on food waste

Global Food and Nutrition Security

The COVID-19 pandemic exposed significant vulnerabilities in systems of production and consumption. In particular, the economic and social implications of the pandemic highlighted the urgent need for more sustainable and less impactful practices of food production and consumption. Through a systematic literature review, this paper seeks to assess how the pandemic affected the phenomenon of food waste, with the aim of assessing whether the pandemic stimulated changes amongst food system actors, especially consumers. The findings indicate that consumers generally reported behavioural changes during the pandemic and claimed to have adopted sustainable practices that could contribute to reducing food waste. The results also reflect the rapid diffusion of practices such as food delivery during the pandemic, which requires further investigation in terms of its effects on the environment. Simultaneously, supply–demand shocks and disruptions were reported in the areas of production, processing, and retailing, suggesting the occurence of ripple effects. A call is made for greater resilience in the food system, through the adoption of sustainable and less impactful practices, supported by policy.

Resources

Authors	Giulia Borghesi & Piergiuseppe Morone
Publisher	Springer
Geographic coverage	Global
Originally published	12 Oct 2022
Knowledge service \| Metadata	Global Food and Nutrition Security \| Sustainable Food Systems \| literature review Sustainable
Digital Europa Thesaurus (DET)	supply chain consumer behaviour pandemic food waste resilience policymaking

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