This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overview of the multifaceted problem, it considers environmental, economic, social and ethical factors. Perspectives included in the book address households, consumers, and organizations, and their role in reducing food waste. Rather than focusing upon the reasons for food waste itself, the chapters develop research-based solutions for the problem, providing a much-needed solution-orientated approach that takes multiple perspectives into account.

Chapters 1, 2, 12 and 16 of this book are available open access under a CC BY 4.0 license at link.springer.com

Introduction: Solutions for managing food waste

Household food waste - how to avoid it? An integrative review
Nudging in food waste management: Where sustainability meets cost-effectiveness
Managerial practices of reducing food waste in supermarkets
The evolution of the German anti-food waste movement: Turning sustainable ideas into business
Distributed agency in food waste - A focus on non-human actors in retail setting
Between kitchen sink and city sewer: A socio-ecological approach to food waste in environmental design
Creating resilient interventions to food waste: Aligning and leveraging systems and design thinking
Assumptions about consumers in food waste campaigns: A visual analysis
From scarcity to abundance: Food waste themes and virtues in agrarian and mature consumer society
Mobilising consumers for food waste reduction in Finnish media discourse
Insect-based bioconversion: Value from food waste
Gleaning: Turning food waste at farms into marketable products
Exploring food waste reducing apps - A business model lens
ECOWASTE4FOOD project: Cases for food waste reduction at city and regional levels in the EU
From measurement to management: Food waste in the Finnish food chain.