Abstract
The purpose of food in the supply chain is to create value for producers, distributors, and consumers. When this value is lost, food is considered waste. Food is a product strongly susceptible to biological decay, especially those products called ‘fresh foods’ that have a shelf-life shorter than 30 days.
When food products approach the end of their shelf life, they are often sold at a discounted price. This can seem like a good deal for consumers and a practical strategy for retailers to minimize waste. However, this can cause an increase in household waste, since the food products are acquired by households when some or most of the value creation potential for consumers has been lost.
In this seminar, Giulia Petrachi presents the second article of her thesis, analyzing whether laws and regulations enacted in Europe as part of a broader trend toward food waste reduction, guided by Sustainable Development Goal 12.3 and the European Waste Framework Directive, are in tension with food discount practices. These legal norms are analyzed to propose reform options that could support food waste reduction, complementing discount-based approaches for food nearing expiration.
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This event is open to everyone interested.