Opportunities for imperfect food: Analyzing preferences along the agri-food value chain

Investigators:

Aaron Enriquez (U.S. Geological Survey)

Carola Grebitus (Arizona State University)

Yizao Liu (Pennsylvania State University)

Martina Vecchi (Pennsylvania State University, PI)

Aaron Enriquez
Title: Research Economist, Fort Collins Science Center, U.S. Geological Survey
Email: aenriquez@usgs.gov
Staff Profile: https://www.usgs.gov/staff-profiles/aaron-j-enriquez

Carola Grebitus
Title: Associate Professor
Email: carola.grebitus@asu.edu

Maria Kalaitzandonakes
Title: Assistant Professor, Department of Agricultural and Consumer Economics, University of Illinois Urbana-Champaign
Email: mariahk2@illinois.edu

Yizao Liu
Title: Associate Professor, Department of Agricultural Economic, Sociology and Education, Pennsylvania State University
Email: yul459@psu.edu
Profile: https://aese.psu.edu/directory/yul459

Katya Stoliarova
Title: Graduate Research Associate
Email: estolyar@asu.edu

Grace Tione
Title: PhD Candidate, Department of International Environmental and Development Studies.
Norwegian University of Life science, NMBU
Email: grace.tione@nmbu.no

Martina Vecchi
Title: Assistant Professor, Department of Agricultural Economic, Sociology and Education, Pennsylvania State University
Email: martinavecchi@psu.edu
Profile: https://aese.psu.edu/directory/mmv5343

Kelsey Vourazeris
Title: Graduate Research Associate
Email: kvouraze@asu.edu

Funding Information:

U.S. Department of Agriculture; Agriculture and Food Research Initiative; Proposal Number: PENW-2022-10647

Reducing food waste has been identified as one of the most effective ways to improve food security and reduce the food system's carbon footprint. Approximately 20% of the discarded food is wasted for cosmetic reasons, being too misshapen, missized, or blemished to sell. This project aims to investigate the opportunities for imperfect foods to enter the market and reduce food waste, focusing on the whole value chain, including producers, distributors, retailers, and consumers. The ultimate goal is to develop practices and policy interventions that could help reduce food waste, aid farmer production, and lead to benefits for the environment (e.g., reduced carbon footprint) by means of introducing imperfect foods into the market.

Stay Connected:

Contact

Carola Grebitus

carola.grebitus@asu.edu

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