Collaborating to reduce food waste: building collaborative advantage in local food systems

Abstract

Abstract Food loss and waste throughout the food supply chain is a growing issue with significant economic, social and environmental implications. Wasted food represents lost profits for the food industry, increased food insecurity in communities and the unnecessary production of greenhouse gas emissions, among many other detrimental consequences. Due to the large number of stakeholders involved in the food supply chain and the complexity of their relationships, there is increasing interest in addressing food waste issues through collaborative governance approaches, such as food policy councils (FPCs). Assessing how FPCs engage diverse stakeholders and organizations in food waste reduction efforts can provide important lessons for improving local food systems governance more broadly and contribute to the creation of more sustainable food systems. To do this, we leverage the theoretical concept of ‘collaborative advantage’ to analyze how FPCs foster collaboration, both internally and with external partners, to achieve policy and programmatic goals that individual stakeholders could not achieve alone. Drawing on plan documents and semi-structured interviews with members of five FPCs across the USA, we find that FPCs can foster collaborative advantage by establishing comprehensive food system plans, systematically measuring progress toward objectives, and transparently communicating the evidence of their progress to the communities they serve.