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Conference paper2023Peer reviewed

REDUCING WASTE OF EGGS IN SUPERMARKETS – EVALUATING THE IMPACT OF A POLICY CHANGE

Eriksson, Mattias; Bartek, Louise; Sundin, Niina; Malefors, Christopher

Abstract

Food waste is a critical issue for achieving a sustainable food system. In Sweden, like in many other places, the amount of food wasted throughout the food supply chain is staggering, with grocery stores alone generating 100,000 tons of waste annually. This waste is both inefficient and unsustainable, considering the planet's limited resources. To combat this problem, targeted policies that support waste reduction efforts are urgently needed. One such policy is Regulation (EC) No 853/2004, which sets hygiene rules for food of animal origin. A recent revision of this policy extended the maximum time limit for delivering fresh eggs to consumers from 21 to 28 days. Although the potential impact of this change has not been quantified, it is expected to significantly reduce egg waste in supermarkets. To assess the potential waste reduction and climate impact resulting from this policy change, a study focused on eggs regulated by EC 853 was conducted. Data from six Swedish supermarkets, including sales, waste records, and minimum order sizes for different egg products were collected. Using a multiple linear regression model, the study established the correlation between shelf life, waste, turnover, and minimum order size. Based on this model, expected waste levels for each egg product with an increased shelf life were calculated. The study also conducted a life cycle assessment to determine the carbon footprint of prevented egg waste and the additional electricity consumption required for extended shelf life. The results suggested that a 7-day extension in the sale time of eggs without cold storage could lead to an 11% reduction in waste in supermarkets. If the shelf life was increased to the full recommended 90 days, the reduction potential would reach 35%. However, the net environmental impact of the full potential, due to increased electricity consumption, would be an increase of 4.6 tons of CO2e per supermarket per year. In contrast, simply prolonging shelf life without cold storage would result in climate impact savings of 49 kg CO2e per supermarket per year. This indicates that a short increase in shelf life, requiring minimal input, is a well-designed policy change to reduce food waste without worsening the net environmental impact. However, more minor policy adjustments are necessary to meet Sustainable Development Goal 12.3 of halving food waste by 2030.

Keywords

Waste of eggs; policy impact; EC853/2004; food legislation

Published in

Sardinia: International Waste Management and Landfill Symposia Proceedings
2023,
Title: Proceedings SARDINIA 2023
Publisher: CISA Publisher

Conference

SARDINIA 2023 – 19th International Symposium on Waste Management, Resourcec Recovery and Sustainable Landfilling, 2023, 9-13 October, Sardinia, Italy