Exploring the Drivers for Corporate Food Waste Reduction: A Presentation by Giulia Petrachi

Yesterday, Giulia Petrachi, PhD candidate at the University of Oslo, presented her research titled “Who’s got the steering wheel? An investigation of the Dynamics of Drivers for Food Waste Reduction at Corporate Level”. This insightful presentation was part of the project, with the Oslo work package coordinated by Jukka Mähönen.

The seminar, held both on Zoom and at Lødrups kjeller, Domus Media Vest, offered a thought-provoking discussion on one of today’s most pressing issues—food waste at the corporate level.

Addressing the Root of the Problem

Food waste affects every stage of the supply chain, from production to household consumption. It not only strains natural resources but also impacts global food security and the environment, contributing to climate change, biodiversity loss, and the degradation of soil and water systems.

Giulia’s presentation focused on the role corporations play in either exacerbating or reducing food waste. Corporate overproduction and excessive stockpiling are major drivers, as companies often prioritize profit over sustainability. Understanding the underlying dynamics within food production and retail is key to tackling this problem.

Key Research Questions

Giulia’s research addresses critical questions, including:

  • What are the main drivers for food waste reduction at the corporate level?
  • How do legal and policy frameworks succeed or fail in promoting these reductions?

The research draws on case studies from Norway and Spain, exploring how EU and national laws interact to influence corporate practices in food waste management. By incorporating surveys from stakeholders in these countries, the research sheds light on both internal corporate factors and external legal drivers.

Importance of Corporate Action

The findings underscore the importance of addressing food waste at the corporate level, where decisions on production and supply can have widespread environmental consequences. By understanding the forces behind corporate food waste and developing stronger legal and policy frameworks, there is potential to reduce waste and mitigate environmental harm.

The event attracted a diverse audience, engaging them in a timely conversation about #FoodWaste and #Sustainability, showing that collective efforts from businesses, lawmakers, and individuals are essential in achieving food waste reduction.

More information at: https://www.jus.uio.no/english/research/areas/sustainabilitylaw/events/2024/24-autumn-afternoon-seminar-giulia-petratchi.html