Quantitative assessment of the deficit in consumption of milk and meat products by the population of Ukraine as a result of food losses and waste


Keywords: food losses and waste, consumption, correlation and regression analysis, meat, milk, Ukraine.

Abstract

Purpose. The purpose of our study is to assess the extent to which food losses and waste affect the level of deficit in the consumption of milk and meat products by the population of Ukraine, which will allow us to identify the regions of Ukraine for which measures and policies to reduce food losses and waste should be developed.

Methodology / approach. The empirical research was conducted using primary and secondary data. Primary data were used to calculate food losses and waste according to the Food and Agriculture Organization of the United Nations (FAO) methodology. Secondary data were used for correlation and regression analysis. Correlation and regression analysis were conducted for each of the six types of products: meat and milk. Factorial features are food losses and waste per capita. The result feature of the correlation and regression analysis is the share of consumption deficit resulting from food losses and waste. The sample was formed based on data from 24 regions of Ukraine.

Results. According to the results of the correlation and regression analysis, the assumption of the absence of a relationship is not confirmed; all factors are significant. It has been proven that food losses and waste of milk and meat are a significant factor in the formation of a deficit in the consumption of milk and meat by the population of Ukraine. It was determined that milk losses and waste have a somewhat higher impact on the deficit of product consumption than meat losses and waste. It was established that the share of the deficit in milk and meat consumption, which arises as a result of food losses and waste, is higher in those areas that traditionally specialise in the production of livestock products. The feasibility of developing and implementing differentiated measures to reduce the deficit of milk and meat consumption in certain regions is substantiated.

Originality / scientific novelty. For the first time, the degree of impact of food losses and waste of milk and meat production on the deficit of consumption of these products by the population of Ukraine has been scientifically proven and quantified.

Practical value / implications. The results of this empirical study are the basis for the development of state and regional programmes and the implementation of the necessary actions to achieve Sustainable Development Goals 2 and 12 (SDG 2, 12) in Ukraine.

References

Bharucha, J. (2018). Tackling the challenges of reducing and managing food waste in Mumbai restaurants. British Food Journal, 120(3), 639–649. https://doi.org/10.1108/BFJ-06-2017-0324.

Eriksson, M., Strid, I., & Hansson, P. A. (2012). Food losses in six Swedish retail stores: waste of fruit and vegetables. In relation to quantitatives delivered. Resources, Conservation and Recycling, 68, 14–20. https://doi.org/10.1016/j.resconrec.2012.08.001.

Pawlak, K., & Krysztofiak, J. (2018). Food losses and food waste throughout the supply chain: estimates across the regions. 27th International Scientific Conference on Agrarian Perspectives – Food Safety – Food Security (19–20 September 2018). Agrarian perspectives XXVII – Food safety – Food security, Prague. Available at: https://www.cabidigitallibrary.org/doi/pdf/10.5555/20193108548.

Nahman, A., & de Lange, W. (2013). Costs of food waste along the value chain: evidence from South Africa. Waste Management, 33, 2493–2500. https://doi.org/10.1016/j.wasman.2013.07.012.

Buzby, J. C., & Hyman, J. (2012). Total and per capita value of food loss in the United States. Food Policy, 37, 561–570. https://doi.org/10.1016/j.foodpol.2012.06.002.

Song, G., Li, M., Semakula, H. M., & Zhang, S. (2015). Food consumption and waste and the embedded carbon, water and ecological footprints of households in China. Science of The Total Environment, 529, 191–197. https://doi.org/10.1016/j.scitotenv.2015.05.068.

Abdulla, M., Martin, R. C., Gooch, M., & Jovel, E. (2013). The importance of quantifying food waste in Canada. Journal of Agriculture, Food Systems, and Community Development, 3, 137–151. https://doi.org/10.5304/jafscd.2013.032.018.

Henz, G. P., & Porpino, G. (2017). Food losses and waste: how Brazil is facing this global challenge? Horticultura Brasileira, 35, 472–482. https://doi.org/10.1590/S0102-053620170402.

FAO (2011). Global food losses and food waste – extent, causes and prevention. Rome. Available at: http://www.fao.org/docrep/014/mb060e/mb060e00.pdf.

Scherhaufer, S., Moates, G., Hartikainen, H., Waldron, K., & Obersteiner, G. (2018). Environmental impacts of food waste in Europe. Waste Management, 77, 98–113. https://doi.org/10.1016/j.wasman.2018.04.038.

Caldeira, C., De Laurentiis, V., Corrado, S., Van Holsteijn, F., & Sala, S. (2019). Quantification of food waste per product group along the food supply chain in the European Union: a mass flow analysis. Resources, Conservation and Recycling, 149, 479–488. https://doi.org/10.1016/j.resconrec.2019.06.011.

Hodges, R. J., Buzby, J. C., & Bennett, B. (2010). Postharvest losses and waste in developed and less developed countries: opportunities to improve resource use. The Journal of Agricultural Science, 149(S1), 37–45. https://doi.org/10.1017/S0021859610000936.

Falowo, A. B., Fayemi, P. O., & Muchenje, V. (2014). Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: a review. Food Research International, 64, 171–181. https://doi.org/10.1016/j.foodres.2014.06.022.

Rasines, L., Castillejo, N., Miguel, G. S., & Aguayo, E. (2023). Can household storage conditions reduce food waste and environmental impact? A broccoli case study. Science of The Total Environment, 892, 164779, https://doi.org/10.1016/j.scitotenv.2023.164779.

Garnett, T. (2011). Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)? Food Policy, 36(1), 23–32. https://doi.org/10.1016/j.foodpol.2010.10.010.

Dora, M., Wesana, J., Gellynck, X., Seth, N., Dey, B., & De Steur, H. (2020). Importance of sustainable operations in food loss: evidence from the Belgian food processing industry. Annals of Operations Research, 290, 47–72. https://doi.org/10.1007/s10479-019-03134-0.

Zhang, H., Hortal, M., Dobon, A., Bermudez, J. M., & Lara-Lledo, M. (2015). The effect of active packaging on minimizing food losses: life cycle assessment (LCA) of essential oil component-enabled packaging for fresh beef. Packaging Technology and Science, 28(9), 761–774. https://doi.org/10.1002/pts.2135.

Brancoli, P., Rousta, K., & Bolton, K. (2017). Life cycle assessment of supermarket food waste. Resources, Conservation and Recycling, 118, 39–46. https://doi.org/10.1016/j.resconrec.2016.11.024.

Hennchen, B. (2019). Knowing the kitchen: applying practice theory to issues of food waste in the food service sector. Journal of Cleaner Production, 225, 675–683. https://doi.org/10.1016/j.wasman.2018.07.033.

Beretta, C., & Hellweg, S. (2019). Potential environmental benefits from food waste prevention in the food service sector. Resources, Conservation and Recycling, 147, 169–178. https://doi.org/10.1016/j.resconrec.2019.03.023.

Neff, R. A., Spiker, M., Rice, C., Schklair, A., Greenburg, S., & Leib, E. B. (2019). Misunderstood food date labels and reported food discards: a survey of U.S. consumer attitudes and behaviors. Waste Management, 86, 123–132. https://doi.org/10.1016/j.wasman.2019.01.023.

Bilska, B., Tomaszewska, M., & Kołożyn-Krajewska, D. (2020). Managing the Risk of Food Waste in Foodservice Establishment. Sustainability, 12(5), 2050. https://doi.org/10.3390/su12052050.

Jaja, I. F., Mushonga, B., Geen, E., & Muchenje, V. (2018). Factors responsible for the post-slaughter loss of carcass and offal’s in abattoirs in South Africa. Acta Tropica, 178, 303–310. https://doi.org/10.1016/j.actatropica.2017.12.007.

Karwowska, M., Łaba, S., & Szczepański, K. (2021). Food loss and waste in meat sector – why the consumption stage generates the most losses? Sustainability, 13(11), 6227. https://doi.org/10.3390/su13116227.

Kotykova, O., Babych, M., & Pohorielova, O. (2020). Food loss and food waste along the value chain of food products in Ukraine. Agricultural and Resource Economics, 6(3), 191–220. https://doi.org/10.51599/are.2020.06.03.11.

Kotykova, O., & Babych, M. (2019). Limitations in availability of food in Ukraine as a result of loss and waste. Oeconomia Copernicana, 10(1), 153–172. https://doi.org/10.24136/ос.2019.008.

Kotykova, O., & Babych, M. (2019). Economic impact of food loss and waste. AGRIS on-line Papers in Economics and Informatics, 11(3), 57–71. https://doi.org/10.7160/aol.2019.110306.

Schneider, F. (2013). The evolution of food donation with respect to waste prevention. Waste Management, 33(3), 755–763. https://doi.org/10.1016/j.wasman.2012.10.025.

State Statistics Service of Ukraine (2023). Statistical information. Available at: https://www.ukrstat.gov.ua.

FAO (2023). Food balance sheets. A handbook. Available at: https://www.fao.org/3/X9892E/X9892e05.htm.

Kotykova, O., Babych, M., & Oliinyk, Т. (2020). Measures to reduce food loss and waste in Ukraine. Agricultural and Resource Economics, 6(4), 144–167. https://doi.org/10.51599/are.2020.06.04.08.

FAO (1996). The State of Food and Agriculture. Available at: http://www.fao.org/3/w1358e/w1358e00.htm.

Clapp, J., Moseley, W. G., Burlingame, B., & Termine, P. (2022). Viewpoint: the case for a six-dimensional food security framework. Food Policy, 106, 102164. https://doi.org/10.1016/j.foodpol.2021.102164.

HLPE (2020). Food security and nutrition: building a global narrative towards 2030. Available at: http://www.fao.org/3/ca9731en/ca9731en.pdf.

The World Bank (2023). What is Food Security? Available at: https://www.worldbank.org/en/topic/agriculture/brief/food-security-update/what-is-food-security.

Published
2024-03-20
How to Cite
Kotykova, O., Pohorielova, O., & Babych, M. (2024). Quantitative assessment of the deficit in consumption of milk and meat products by the population of Ukraine as a result of food losses and waste. Agricultural and Resource Economics: International Scientific E-Journal, 10(1), 73–95. https://doi.org/10.51599/are.2024.10.01.04
Section
Articles