Case study on food loss

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Cases about food and agriculture took center stage in Other topics in the top ten included corporate social responsibility, healthcare, solar energy, and financial inclusion. The annual ranking of the 40 most popular Yale School of Management case studies combines data from publishers, Google analytics, SOM class syllabi, and other measures of interest and adoption. Both the Marina Bay Sands and Peabody cases were featured in major student competitions in The cases on the Top 40 list represent a variety of different business disciplines, as Yale SOM cases tend to combine a variety of perspectives.
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Case Studies

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Microwave cooking and nutrition - Harvard Health

It also comes during the global COVID pandemic, that has brought about a global wake-up on the need to transform and rebalance the way our food is produced and consumed. The COVID pandemic continues generating significant challenges to food security in many countries. Disruptions in supply chains, quarantine measures, the closure of much of the hospitality industry and schools… All these measures have resulted in a loss of markets for producers and distributors, making the situation even more challenging while dealing with high levels of food waste. At the downstream end of the supply chain, with panic buying and stockpiling by consumers, supermarkets, which are often key donors to food banks, struggled to keep their shelves stocked and are unable to donate food. Meanwhile, much of the food purchased by households was discarded as food waste, because of a misunderstanding of date marking and improper storage of these household food items. We need to be aware of the importance of the issue of food loss and waste now more than ever in order to promote and implement our global efforts towards resolving it.
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FOOD SUSTAINABILITY INDEX

IKEA is a family owned, value-based company with the ambition to produce affordable products that are good for both people and the planet. Food has always been an important part of IKEA. Approximately one-third of all food produced in the world goes to waste. More than 1 billion tons of food are wasted per year while one in nine people around the world is undernourished.
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This site uses cookies to optimize functionality and give you the best possible experience. If you continue to navigate this website beyond this page, cookies will be placed on your browser. To learn more about cookies, click here. Even before pandemic, a third of all food produced annually was lost or wasted.
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