Food loss and waste policy : from theory to practice
Author(s)
Bibliographic Information
Food loss and waste policy : from theory to practice
（Routledge studies in food, society and environment）（Earthscan from Routledge）
Routledge, 2023
- : pbk.
Available at / 2 libraries
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University Library for Agricultural and Life Sciences, The University of Tokyo図
: pbk.611.32:B955011454971
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
examines policy responses to food waste and loss
draws on in-depth case studies and action research
provides a detailed evaluation of food loss and waste policies
will be of great interest to students and scholars working on food waste, food policy, sustainable food systems, agricultural production and supply chains and public policy, as well as policymakers involved with developing and implementing programmes and policies to regulate and reduce food waste and loss
Table of Contents
Part 1: UNDERSTANDING FOOD LOSS AND WASTE 1. Assessing food loss and waste: approaches, methodologies and practices 2. The policy problem: The causes and consequences of food loss and waste 3. Tackling food loss and waste: An overview of policy actions Part 2: INTERNATIONAL PROGRAMMES 4. The contribution of social protection to reducing food loss and waste 5. Reducing food loss in rural development projects. Examples from IFAD's investments 6. The European Union and the fight against food waste and losses: from policy to practice Part 3: NATIONAL POLICIES 7. Did France really ban food waste? Lessons from a pioneering national regulation 8. Food waste policy in Italy: From decision to implementation 9. Food waste policy in Romania: A case study 10. Japan's practices on food waste reduction 11. The Political Economy of Anti-Food-Waste in China: From Anti-Corruption to Enhancing Food Security 12. History and Legacy of the U.S. Good Samaritan Food Donation Law Part 4: LOCAL INITIATIVES 13. Social innovation for food waste reduction: Surplus food redistribution 14. Mitigating barriers to surplus food donation in Italian retail and food service 15. Food waste reduction through food re-distribution actions during Covid 19 in Brazil
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