Strategies for reducing the waste of fruit and vegetable supply chains: the search for sustainable wholesale systems

Resumo

The expanding demand for food is driven by population and economic growth. One strategy to meet this expansion of demand and reduce pressure on food production is to minimize food waste. This work evaluates factors that promote the reduction of waste levels in the horticultural products chain, especially in transportation, storage and commercialization. Five products from the fruits and vegetables group were analyzed: lettuce, potatoes, oranges, papayas, and tomatoes, sold by wholesalers at a Wholesale Food Market (CEASA). Principal component analysis and association rules were used to recognize the interrelationship of practices that promote the reduction of waste. The self-reported waste of papaya and potato is 5.8%, for lettuce 22.5%, tomato 3.3% and orange 2.2%. There are thirteen practices and behaviors that explain 100% of the variance, which are composed by a technological component and a marketing component. Based on the association rules, the high frequency of eight practices, such as the provision of customer support services and the use of cold chambers, correlate to the reduction of fruits and vegetables waste.