Making Food Rescue Your Business: Case Studies in Germany

Metagenomic Analysis of Bacterial Community Structure and Dynamics of a Digestate and a More Stabilized Digestate-Derived Compost from Agricultural Waste

Recycling of different products and waste materials plays a crucial role in circular economy, where the anaerobic digestion (AD) constitutes an important pillar since it reuses nutrients in the form of organic fertilizers. Knowledge about the digestate and compost microbial community structure and its variations over time is important. The aim of the current study was to investigate the microbiome of a slurry cow digestate produced on a farm (ADG) and of a more stabilized digestate-derived compost (DdC) in order to ascertain their potential uses as organic amendments in agriculture. The results from this study, based on a partial fragment of 16S bacterial rRNA NGS sequencing, showed that there is a greater microbial diversity in the DdC originated from agricultural waste compared to the ADG. Overall, the existence of a higher microbial diversity in the DdC was confirmed by an elevated number (1115) of OTUs identified, compared with the ADG (494 OTUs identified). In the DdC, 74 bacterial orders and 125 families were identified, whereas 27 bacterial orders and 54 families were identified in the ADG. Shannon diversity and Chao1 richness indexes were higher in DdC samples compared to ADG ones (Shannon: 3.014 and 1.573, Chao1: 68 and 24.75; p < 0.001 in both cases). A possible association between the microbiome composition at different stages of composting process and the role that these microorganisms may have on the quality of the compost-like substrate and its future uses is also discussed.

A Hierarchical Pyramid for Food Waste Based on a Social Innovation Perspective

Food waste (FW) represents one of the greatest concerns facing mankind today; thus, the UN Agenda 2030 for Sustainable Development establishes that it must be halved by 2030. European Union legislators have taken part in this debate by publishing Directive 2018/851 to monitor the FW reduction goals, according to the waste hierarchical pyramid approach. At present, there are several proposed FW hierarchical pyramids, but these do not regard the associations between the level of waste-tackling strategies and social innovation (SI) models. Thus, the paper aims to build a hierarchical pyramid that considers, for each step of the food-supply chain and each level of the pyramid, all the FW social innovation models. A qualitative analysis of academic studies, institutional documents, and specific projects has been conducted. The results confirm the gap in the scientific literature and the lack of a systematic classification of SI activities to reduce FW. Furthermore, current SI practices are actually more focused on the human reuse of FW than on prevention, whereas SI models based on prevention might return the FWL issue to its systematic dimension. This information will help policymakers to reconsider the structural causes of FW inside the agro-food system, and not only its final consequences.

A Social Innovation Model for Reducing Food Waste: The Case Study of an Italian Non-Profit Organization

Food waste (FW) is always considered as one of the main challenges for the planet Earth in terms of ethical and social impacts as well as economic and environmental ones. In September 2015, the UN launched the Agenda for 2030 for sustainable development, establishing the 50% reduction in FW at the retail and consumer levels by 2030, as well as food loss along food supply chains. However, there are some concerns about the possibility of concretely reaching this target. One is surely due to the fact that more targeted strategies are more oriented towards logistic/marketing functions than social ones, losing the importance deriving from the reconfiguration of social networks in food redistribution. In this context, the aim of this paper is to improve understanding about how social innovation models can enhance FW reduction, building new relations inside the stakeholders network, and involving new actors usually not actively participating. To do this, the authors present a case study of an Italian non-profit project, named Avanzi Popolo 2.0, adopting this type of approach. The results highlight the importance of building the sense of community and of creating social capital in local food redistribution networks for tackling the issue of FW reduction.

Understanding Motivations for Volunteering in Food Insecurity and Food Upcycling Projects

For non-profit organizations relying on volunteers to operate, investigations into the motivations of volunteerism are critical to attract new volunteers and to support the current ones. This study looked at volunteerism in the not-for-profit project The SEED in Ontario, Canada, which is looking to address food insecurity through a new social enterprise project that will create value-added “upcycled” products from second-grade produce while offering training opportunities for youth facing barriers to employment. The aims of this paper were to explore why volunteers chose to offer their time to this project and to gauge the current volunteers’ interest in volunteering with the organization’s new “Upcycle Kitchen”. Thirty-seven volunteers responded to a self-administered survey. They reported altruism, self-development, and social life improvement as their main motivations for volunteering. The volunteers expressed enthusiasm toward the Upcycle Kitchen initiative, which seems to be attributable to the multidimensional, creative, and educational aspects of the project. Tackling food insecurity and reducing the environmental impact of food waste are values which would most likely influence the respondents’ willingness to volunteer in food upcycling activities. We believe that this study is a good model to learn about the many facets of volunteerism for social enterprises developing upcycling-based food projects.

Sustainable Entrepreneurial Process: From Idea Generation to Impact Measurement

In order to promote sustainable entrepreneurship, it is necessary to understand the sustainable entrepreneurial process. To address this gap in the literature, this study aims to investigate how entrepreneurs generate ideas, as well as recognize, develop, and exploit opportunities in the context of sustainable development. A case study was carried out with eleven organizations in six different countries, from different sectors, including not-for-profit and for-profit businesses. The findings address a series of mechanisms that occur prior to the process of generating an idea and are relevant to the positive impact of these businesses on society. Entrepreneurs’ previous experiences and skills, as well as the knowledge of similar initiatives, strongly relate to motivation and idea generation. In the analyzed cases, prior experience seemed to be related to a sensitivity towards a social or environmental problem. Previous experience in entrepreneurship was not determinant. The quality of the initial idea was relevant, once little changes occurred throughout the entire process. In most situations both dimensions of sustainability were integrated at the same time and before venture launch. Despite this, the focus of the entrepreneurs was on only one dimension. The inclusion of positive impact measurement on society, as part of the sustainable entrepreneurial process model, is another relevant finding. First, it is necessary to differentiate the sustainable entrepreneur from the regular and the social entrepreneur. Secondly, in some situations, the dimensions of sustainability are not integrated at the same time and before venture launch, and therefore considering that the process is finished in the phase of venture launch can lead to misclassifications. The results also led to the recognition of triggers that can stimulate sustainable entrepreneurship, such as educational practices more aligned with sustainability problems faced by local communities, stronger dissemination of successful business cases related to sustainability in other countries and contexts, integration between universities and businesses, and the inclusion of practice-based learning in curricula. A contribution to the literature was achieved by providing a systemic perspective on sustainable entrepreneurial process. This study also contributes by presenting empirical evidence of the phenomenon of sustainable entrepreneurship. The holistic knowledge of this process provides new information that supports academics, policy makers, government, and individuals with a more appropriate understanding of the conditions that help to stimulate new business activities dealing with economic, social, and environmental problems faced in society, helping to achieve the United Nations Sustainable Development Goals.