Special Issue – Food Waste: challenges and opportunities in sustainable operations

DEADLINE: March 31st 2020
Luciana Marques Vieira (FGV EAESP, Brazil), Marcia Dutra de Barcellos (UFRGS, Brazil), Gustavo Porpino de Araujo (EMBRAPA – Brazilian Agricultural Research Corporation), Mattias Eriksson (SLU, Swedish University of Agricultural Sciences, Sweden), Manoj Dora (Brunel University, UK), Daniele Eckert Matzembacher (UFRGS, Brazil)

It is estimated that about 25-33% of all food produced in the world is lost or wasted (FAO, 2013) from initial agricultural production down to final household consumption (Gustavsson et al., 2011). Food waste reduction and prevention is important because there are negative externalities that arise throughout the entire lifecycle of food and adversely impact the society, having at least three big impacts: economic, environmental and social. Economically it represents a waste of resources used in production, such as land, water, labor, energy, etc. and profitability. Environmentally, it also leads to unnecessary CO2 emissions and air pollution caused mainly by the discard of food on landfills or incineration, and it vainly occupies arable lands and the machinery involved in the production and transportation of foods. From a social and ethical standpoint, food losses and waste jeopardizes the opportunities to combat food insecurity by reducing access to food through the decrease of availability and price elevation (Cicatiello 2016; FAO, 2013; Gustavsson et al., 2011; Kummu et al., 2012; Lundqvist et al., 2008). Therefore, reducing food waste can save economic resources, reduce costs, improve food security, and minimize negative social and environmental impacts, as well as answer the growing pressure that businesses are facing to become more sustainable (Thyberg & Tonjes, 2016). It contributes to the creation of a sustainable food system (Lipinski et al., 2013). Food waste reduction and prevention also meets the Agenda 2030 goals, since its target 12.3 aims to halve food loss and waste in supply chains until 2030 (UN General Assembly, 2015). However, due to the complex nature of the food supply it is a big challenge for researchers and practitioners (Raak et al. 2017).
Therefore, food waste solutions are the new frontier in the search for sustainability in operations management. Achieving the UN Sustainable Development Goals Target 12.3 on halving food waste requires multidisciplinary efforts of all stakeholders in food systems. The purpose of this call for papers is to look for new theoretical and empirical contributions to move forward the agenda of food waste reduction and prevention in relation to challenges and opportunities in operations management.

The guest editors welcome submissions related, but not limited, to the following topics:
• Sustainable supply chains and food networks
• Food waste environmental and social impacts: assessment and prediction
• The link between circular economy and food waste in relation to production, processing, packaging, transport, retailing, logistics, etc.
Papers submitted must not have been published, accepted for publication, or presently be under consideration for publication elsewhere. To be eligible for review the paper must be set up according to the RAE’s guidelines (https://rae.fgv.br/en/manual-rae/articles).
The papers must be written in English, Portuguese, or Spanish. The submission must be made through the ScholarOne system at http://mc04.manuscriptcentral.com/rae-scielo. Suitable papers will be subjected to a blind review.
Please address questions to Luciana Marques Vieira (luciana.vieira@fgv.br).