Historically, management theory has ignored the constraints imposed by the biophysical (natural) environment. Building upon resource-based theory, this article attempts to fill this void by proposing a natural-resource-based view of the firm—a theory of competitive advantage based upon the firm's relationship to the natural environment. It is composed of three interconnected strategies: pollution prevention, product stewardship, and sustainable development. Propositions are advanced for each of these strategies regarding key resource requirements and their contributions to sustained competitive advantage.

A natural resource-based view of the firm

行銷硏究 : Marketing research

Food waste matters - A systematic review of household food waste practices and their policy implications

Statistical Databases

Determinants of consumer food waste behaviour: Two routes to food waste.

This paper presents the results of a questionnaire and food waste diary study on the influence of socio-demographical, behavioural and attitudinal factors on the amount of avoidable household food waste in 380 Finnish households. The research data were collected through a 2-week food waste diary study accompanied by a background questionnaire. The influences of socio-demographical, behavioural and attitudinal factors on the production of food waste were studied through application of descriptive statistics. It was established that only few factors clearly correlate with the amount of avoidable food waste. The factors that influenced the amount of food wasted were the size of the household, the gender of the person mainly responsible of grocery shopping, the frequency of buying discounted food products, the respondent's own view of the potential to reduce food waste and the respondent's own view of the influence of purchasing particular food packet sizes. The main factors with which no clear correlation was detected included age of the oldest person in household; area, form and type of residence; educational level and type of work of adults in the family; and shopping, food preparation and eating habits.

Influence of socio-demographical, behavioural and attitudinal factors on the amount of avoidable food waste generated in Finnish households

Food waste volume and origin: Case studies in the Finnish food service sector

Purpose – The purpose of this paper is to determine the volume and quality of food waste in Finnish households and discuss drivers for waste being produced. Design/methodology/approach – In total, 380 households weighed all solid food waste and liquid milk waste daily each time they disposed food during a two-week period. The authors concentrated only on avoidable food waste, i.e. all wasted food and raw material that could have been consumed, had they been stored or prepared differently. Other biowaste, such as vegetable peelings, coffee grounds, or bones, was not measured. Findings – The amount of food waste in households ranged from 0 to 160 kg/year. The average annual food waste was 23 kg per capita, 63 kg per household, and in total about 120 million kg/year. When comparing purchased food amount with avoidable food waste, the average waste was about 4-5 per cent. The main discarded foodstuffs were vegetables, home-cooked food and milk products. The principal reasons for disposing of foodstuffs were s...

Food waste volume and composition in Finnish households

During 2010-2012 we carried out project Foodspill, concentrating on mapping the volume and composition of food waste in the Fin nish foodchain. 380 households weighed their avoidable food waste each day when they dispo sed of food during a two-week research period. The average annual food waste was 23 kg per person, and for households 120–160 kg per annum. For the food service sector the amount, type and origin of avoidable food waste was investigated in 72 restaurants. Restaurant workers pt a diary and weighed the food produced and wasted in a one week period. According to the results around 75–85 million kg of food was wasted annually in the Finnish food service sector. This covers about 20% of all food handled and prepared in restaurants and catering businesses . Th findings also suggest that the main reason for food waste in the sector is buffet servi ng loss. At the end of the project we estimated that every year consumers, the food service sector, the retail sector and the food industry together waste 335-460 million kg of food in Finlan d; 62–85 kg per Finnish citizen.

Food waste volume and composition in the Finnish supply chain : special focus on food service sector

Ruokahävikki suomalaisessa ruokaketjussa: Foodspill 2010-2012 -hankkeen loppuraportti

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