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dc.contributor.authorDreyer, Heidi Carin
dc.contributor.authorDukovska-Popovska, Iskra
dc.contributor.authorYu, Quan
dc.contributor.authorHedenstierna, Carl Philip
dc.date.accessioned2019-02-11T09:03:25Z
dc.date.available2019-02-11T09:03:25Z
dc.date.created2018-11-11T11:40:39Z
dc.date.issued2018
dc.identifier.issn0959-6526
dc.identifier.urihttp://hdl.handle.net/11250/2584703
dc.description.abstractFood waste has become a major concern globally, leading to high economic, environmental and social awareness, as well as inclusion in international policy documents. In the developed world, the retail stage has the greatest potential for waste reduction as it balances demand with supply, stimulates demand (thus affecting waste at the consumer level) and sets standards to the supply and the products (thus affecting food loss upstream). To precisely direct managerial intervention towards products with high waste-mitigation potential, the waste impact needs to be quantified. Previous studies measuring waste have examined individual metrics exclusive of each other, which affects the ranking of products. The present study proposes a method for prioritising waste based on combined monetary and environmental indicators, and it demonstrates the applicability of the method through empirical data from Scandinavian retail stores. The contribution of the proposed metric is that it results in a unique score comprising economic and environmental impacts for every single product, thus directing the managerial intervention more precisely. In addition, it enables choosing a weight for the economic and the environmental indicators, thus adding to the previous literature that looks at the products either through an economic or environmental perspective, exclusive of each other. Applying the method confirmed the previous research at a product group level that bread, meat and fruits/vegetables are the highest wasters. In addition, for some products, such as meat and fruit, the dependency between economic and environmental impacts is weaker, whereas it is stronger for others (e.g. bread and biscuits), thereby necessitating a method to gauge waste in both dimensions.nb_NO
dc.language.isoengnb_NO
dc.publisherElseviernb_NO
dc.titleA ranking method for prioritising retail store food waste based on monetary and environmental impactsnb_NO
dc.title.alternativeA ranking method for prioritising retail store food waste based on monetary and environmental impactsnb_NO
dc.typeJournal articlenb_NO
dc.description.versionsubmittedVersionnb_NO
dc.source.journalJournal of Cleaner Productionnb_NO
dc.identifier.doi10.1016/j.jclepro.2018.11.012
dc.identifier.cristin1629065
dc.relation.projectNorges forskningsråd: 236659nb_NO
dc.relation.projectNorges forskningsråd: 255596nb_NO
dc.description.localcodeThis is a submitted manuscript of an article published by Elsevier Ltd in Journal of Cleaner Production, 10 November 2018.nb_NO
cristin.unitcode194,60,25,0
cristin.unitcode194,64,92,0
cristin.unitnameInstitutt for industriell økonomi og teknologiledelse
cristin.unitnameInstitutt for maskinteknikk og produksjon
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode2


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