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Gıda Kayıp ve İsrafının Azaltılmasında Gıda Bankacılığı

Year 2021, Winter, 291 - 310, 30.03.2021
https://doi.org/10.21733/ibad.844971

Abstract

Gıda tedarik zincirinin çeşitli aşamalarında meydana gelen kayıplar sebebiyle, dünyada üretilen gıdaların üçte birlik kısmı yok olmaktadır. Bu durumun neticesinde, insanlar açlık ve yetersiz beslenme ile birlikte küresel olarak çözülmesi gereken gıda kaybı ve israf sorunlarına odaklanmıştır. Kaybolan veya israf edilen gıdanın üretimi için kullanılan su, enerji, toprak, emek ve sermaye girdilerinin miktarı düşünüldüğünde, durumun önemi daha açık hale gelmektedir. Buna ek olarak gelecekte insan nüfusunun artması gıdaya olan talebi de artıracaktır. Bu nedenle, tarımsal üretimin artırılması, insanlar için gerekli olan gıdanın karşılanması için bir çözüm yolu olarak görülmektedir. Fakat gıdaların üretiminde kullanılan kaynakların sınırlı olması; daha fazla üretmekten çok üretilen gıdanın korunmasına yönelik önleyici tedbirlerin alınmasına neden olmaktadır. Bu kapsamdaki çözüm yollarından bir tanesi olan gıda bankaları; işletmelerin stoklarında bulunup, çeşitli sebeplerden dolayı değerini kaybeden ve bu nedenle atılma ihtimali bulunan insan tüketimine uygun gıdaları, ihtiyacı olan insanlara ulaştırmada görev alan organizasyonlar olarak tanımlanmaktadır. Gıda bankaları bu sistem aracılığıyla hem açlık hem yoksulluk hem de israfın önlenmesine katkıda bulunmakta ve gıdaya herkesin adaletli biçimde ulaşmasını kolaylaştırmayı amaçlamaktadır. Gıda bankaları sadece yoksul tüketicilere fayda sağlamamakta, ayrıca bağış yapan şirketlere de vergi avantajı yaratmaktadır. Bu nedenle, bu makalede gıda kayıp ve israfların nedenleri, kayıpların meydana geldiği gıda grupları, meydana gelen ekonomik kayıplar, gıda bankacılığının kapsamı, sağladığı avantajlar, uygulamada görülen zorluklar ve bu sorunlara ilişkin çözüm önerileri hakkında bilgi verilmektedir.

References

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  • Bazerghi, C., McKay, F. H. ve Dunn, M. (2016). The role of food banks in addressing food insecurity: a systematic review. Journal of community health, 41(4), 732-740.
  • Booth, S. ve Whelan, J. (2014). Hungry for change: the food banking industry in Australia. British Food Journal, 116(9), 1392-1404.
  • Bräutigam, K.-R., Jörissen, J. ve Priefer, C. (2014). The extent of food waste generation across EU-27: Different calculation methods and the reliability of their results. Waste Management & Research, 32(8), 683-694.
  • Buzby, J. C. ve Hyman, J. (2012). Total and per capita value of food loss in the United States. Food Policy, 37(5), 561-570.
  • Caraher, M., Cavicchi, A., van der Horst, H., Pascucci, S. ve Bol, W. (2014). The “dark side” of food banks? Exploring emotional responses of food bank receivers in the Netherlands. British Food Journal.
  • Cicatiello, C., Franco, S., Pancino, B., Blasi, E. ve Falasconi, L. (2017). The dark side of retail food waste: Evidences from in-store data. Resources, Conservation and Recycling, 125, 273-281.
  • Çankaya, F. (2006). Yoksulluğun giderilmesinde yeni arayışlar: Gıda bankacılığı ve muhasebe işlemleri. Süleyman Demirel Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 11(1), 155-172.
  • Çuhadar, S. G. (2017). Sosyal politika ile klientalizm ilişkisi; gıda bankacılığı üzerinden bir değerlendirme. Calisma ve Toplum, 53(2).
  • Davis, L. B., Sengul, I., Ivy, J. S., Brock, L. G. ve Miles, L. (2014). Scheduling food bank collections and deliveries to ensure food safety and improve access. Socio-Economic Planning Sciences, 48(3), 175-188.
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  • Eren, M. (2012). Fakirlere yardım etmek maksadıyla kurulan gıda bankacılığının vergisel boyutu ve muhasebeleştirilmesi. Mali Çözüm, 229-252.
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  • Filimonau, V. ve De Coteau, D. A. (2019). Food waste management in hospitality operations: A critical review. Tourism Management, 71, 234-245.
  • Gentilini, U. (2013). Banking on food: The state of food banks in high‐income countries. IDS Working Papers, 2013(415), 1-18.
  • GFN. (2020). The Global FoodBanking Network. 2020 Annual report. 17 Aralık 2020 tarihinde https://www.foodbanking.org/wp-content/uploads/2020/12/GFN-2020-Annual-Report.pdf adresinden erişildi.
  • Gooch, M., Felfel, A. ve Marenick, N. (2010). Food waste in Canada: opportunities to increase the competitiveness of Canada's agri-food sector, while simultaneously improving the environment. Value Chain Management Centre, Kasım, 1-16.
  • Graham-Rowe, E., Jessop, D. C. ve Sparks, P. (2014). Identifying motivations and barriers to minimising household food waste. Resources, Conservation and Recycling, 84, 15-23.
  • Handforth, B., Hennink, M. ve Schwartz, M. B. (2013). A qualitative study of nutrition-based initiatives at selected food banks in the feeding America network. Journal of the Academy of Nutrition and Dietetics, 113(3), 411-415.
  • Irwin, J. D., Ng, V. K., Rush, T. J., Nguyen, C. ve He, M. (2007). Can food banks sustain nutrient requirements? Canadian Journal of Public Health, 98(1), 17-20.
  • Ishangulyyev, R., Kim, S. ve Lee, S. H. (2019). Understanding food loss and waste—Why are we losing and wasting food? Foods, 8(8), 297.
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  • Krishna, A. ve Hagen, L. (2019). Out of proportion? The role of leftovers in eating-related affect and behavior. Journal of Experimental Social Psychology, 81, 15-26.
  • Kummu, M., de Moel, H., Porkka, M., Siebert, S., Varis, O. ve Ward, P. J. (2012). Lost food, wasted resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use. Science of The Total Environment, 438, 477-489.
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Food Banking in Reducing Food Loss and Waste

Year 2021, Winter, 291 - 310, 30.03.2021
https://doi.org/10.21733/ibad.844971

Abstract

One third of the food produced in the world has been lost due to losses occurring at various stages of the food supply chain. This situation caused people to focus on food loss and wastage problems that need to be solved globally as well as hunger and malnutrition. When considered the amount of water, energy, land, labor and capital inputs used for the production of food lost or wasted, the importance of the situation becomes clearer. Moreover, the increase in the human population in the future will increase the food demand. For this reason, increasing agricultural production is seen as a solution to meet the food required for humans. However, the fact that the resources used in the production of food are limited causes preventive measures to be taken to protect the produced food rather than producing more.
One of the solutions within this scope is the food banks. Food banks are defined as organizations participating to deliver the food which is proper for human consumption, is in the stocks of businesses and loses their nutritional value due to various reasons and are likely to be disposed of to the people in need. Through this system, food banks contribute to the prevention of hunger, poverty and waste, and aim to facilitate fair access to food for everyone. Food banks not only benefit poor consumers, but also provide tax advantage for grantor companies. For this reason, this study gives information about the reasons for food loss and waste, the food groups where the losses occur, the economic losses that occur, the scope of food banking, their advantages, the difficulties seen in practice and the solution suggestions for these problems.

References

  • Abdulla, M., Martin, R., Gooch, M. ve Jovel, E. (2013). The importance of quantifying food waste in Canada. Journal of Agriculture, Food Systems, and Community Development, 3(2), 137-151.
  • Abiad, M. G. ve Meho, L. I. (2018). Food loss and food waste research in the Arab world: A systematic review. Food Security, 10(2), 311-322.
  • Akartepe, B. B. (2016). Türkiye’de gıda bankacılığı ve zekat ile ilişkisi. İlemblog, 4, 1-11.
  • Akgül, A. (2004). Açlığın önlenmesinde gıda bankacılığı. Türkiye İsrafı Önleme Vakfı, 1-40.
  • Bazerghi, C., McKay, F. H. ve Dunn, M. (2016). The role of food banks in addressing food insecurity: a systematic review. Journal of community health, 41(4), 732-740.
  • Booth, S. ve Whelan, J. (2014). Hungry for change: the food banking industry in Australia. British Food Journal, 116(9), 1392-1404.
  • Bräutigam, K.-R., Jörissen, J. ve Priefer, C. (2014). The extent of food waste generation across EU-27: Different calculation methods and the reliability of their results. Waste Management & Research, 32(8), 683-694.
  • Buzby, J. C. ve Hyman, J. (2012). Total and per capita value of food loss in the United States. Food Policy, 37(5), 561-570.
  • Caraher, M., Cavicchi, A., van der Horst, H., Pascucci, S. ve Bol, W. (2014). The “dark side” of food banks? Exploring emotional responses of food bank receivers in the Netherlands. British Food Journal.
  • Cicatiello, C., Franco, S., Pancino, B., Blasi, E. ve Falasconi, L. (2017). The dark side of retail food waste: Evidences from in-store data. Resources, Conservation and Recycling, 125, 273-281.
  • Çankaya, F. (2006). Yoksulluğun giderilmesinde yeni arayışlar: Gıda bankacılığı ve muhasebe işlemleri. Süleyman Demirel Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 11(1), 155-172.
  • Çuhadar, S. G. (2017). Sosyal politika ile klientalizm ilişkisi; gıda bankacılığı üzerinden bir değerlendirme. Calisma ve Toplum, 53(2).
  • Davis, L. B., Sengul, I., Ivy, J. S., Brock, L. G. ve Miles, L. (2014). Scheduling food bank collections and deliveries to ensure food safety and improve access. Socio-Economic Planning Sciences, 48(3), 175-188.
  • de Gorter, H., Drabik, D., Just, D. R., Reynolds, C. ve Sethi, G. (2020). Analyzing the economics of food loss and waste reductions in a food supply chain. Food Policy, 101953.
  • Dhami, K. S. (2020). Postharvest loss reduction for sustainable food and environmental security. Food and Scientific Reports, 1, 38-40.
  • Dhir, A., Talwar, S., Kaur, P. ve Malibari, A. (2020). Food waste in hospitality and food services: A systematic literature review and framework development approach. Journal of Cleaner Production, 270, 122861.
  • Eren, M. (2012). Fakirlere yardım etmek maksadıyla kurulan gıda bankacılığının vergisel boyutu ve muhasebeleştirilmesi. Mali Çözüm, 229-252.
  • FA. (2019). Feeding America. 2019 Annual Report. 17 Aralık 2020 tarihinde https://www.feedingamerica.org/sites/default/files/2020-06/FA_2019_AnnReport_d8.pdf adresinden erişildi.
  • FAO. (2016). Food and Agriculture Organization. Food waste: A global challenge, a local solution. 15 Aralık 2020 tarihinde http://www.fao.org/cfs/home/blog/blog-articles/article/en/c/449010/ adresinden erişildi.
  • FAO. (2019). Food and Agriculture Organization. Dünyada gıda güvenliği ve beslenme durumu - 2019. 15 Aralık 2020 tarihinde http://www.fao.org/3/ca5249tr/ca5249tr.pdf adresinden erişildi.
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  • FEBA. (2020). European Food Banks Federation. Our mission. 16 Aralık 2020 tarihinde https://www.eurofoodbank.org/en/mission-vision-values adresinden erişildi.
  • Filimonau, V. ve De Coteau, D. A. (2019). Food waste management in hospitality operations: A critical review. Tourism Management, 71, 234-245.
  • Gentilini, U. (2013). Banking on food: The state of food banks in high‐income countries. IDS Working Papers, 2013(415), 1-18.
  • GFN. (2020). The Global FoodBanking Network. 2020 Annual report. 17 Aralık 2020 tarihinde https://www.foodbanking.org/wp-content/uploads/2020/12/GFN-2020-Annual-Report.pdf adresinden erişildi.
  • Gooch, M., Felfel, A. ve Marenick, N. (2010). Food waste in Canada: opportunities to increase the competitiveness of Canada's agri-food sector, while simultaneously improving the environment. Value Chain Management Centre, Kasım, 1-16.
  • Graham-Rowe, E., Jessop, D. C. ve Sparks, P. (2014). Identifying motivations and barriers to minimising household food waste. Resources, Conservation and Recycling, 84, 15-23.
  • Handforth, B., Hennink, M. ve Schwartz, M. B. (2013). A qualitative study of nutrition-based initiatives at selected food banks in the feeding America network. Journal of the Academy of Nutrition and Dietetics, 113(3), 411-415.
  • Irwin, J. D., Ng, V. K., Rush, T. J., Nguyen, C. ve He, M. (2007). Can food banks sustain nutrient requirements? Canadian Journal of Public Health, 98(1), 17-20.
  • Ishangulyyev, R., Kim, S. ve Lee, S. H. (2019). Understanding food loss and waste—Why are we losing and wasting food? Foods, 8(8), 297.
  • Johnson, L. K., Bloom, J. D., Dunning, R. D., Gunter, C. C., Boyette, M. D. ve Creamer, N. G. (2019). Farmer harvest decisions and vegetable loss in primary production. Agricultural Systems, 176, 102672.
  • Kala, E. S. (2020). Türkiye'de gıda bankacılığı mevzuatı ve uygulamaları. Yönetim ve Ekonomi Araştırmaları Dergisi, 18(3), 190-211.
  • Koç, G. ve Uzmay, A. (2019). Küresel gıda güvencesinin izlenmesi ve haritalanması üzerine bir değerlendirme. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 16(2).
  • Krishna, A. ve Hagen, L. (2019). Out of proportion? The role of leftovers in eating-related affect and behavior. Journal of Experimental Social Psychology, 81, 15-26.
  • Kummu, M., de Moel, H., Porkka, M., Siebert, S., Varis, O. ve Ward, P. J. (2012). Lost food, wasted resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use. Science of The Total Environment, 438, 477-489.
  • Lemaire, A. ve Limbourg, S. (2019). How can food loss and waste management achieve sustainable development goals? Journal of Cleaner Production, 234, 1221-1234.
  • Lintsen, H., Veraart, F., Smits, J.-P. ve Grin, J. (2018). Well-being, Sustainability and Social Development: The Netherlands 1850–2050: Springer Nature.
  • Lipinski, B., Hanson, C., Lomax, J., Kitinoja, L., Waite, R. ve Searchinger, T. (2013). Reducing food loss and waste. World Resources Institute Working Paper, 1, 1-40.
  • Lohnes, J. ve Wilson, B. (2018). Bailing out the food banks? Hunger relief, food waste, and crisis in Central Appalachia. Environment and Planning A: Economy and Space, 50(2), 350-369.
  • Michelini, L., Principato, L. ve Iasevoli, G. (2018). Understanding food sharing models to tackle sustainability challenges. Ecological Economics, 145, 205-217.
  • Oral, Z. (2015). Dünya’da ve Türkiye’de gıda israfı ve önlenmesine yönelik uygulamalar (AB uzmanlik tezi).
  • Öğüz, A. A. ve Akarçay, Ç. (2015). Türkiye’de uygulanan gıda bankacılığı sisteminin işleyişi ve vergisel avantajlarının diğer ülkelerle karşılaştırılması. Öneri, 11(44), 1.
  • Özden, E. (2019). Vergi avantajları boyutuyla gıda bankacılığı sistemi. Mali Çözüm, 29, 123-143.
  • Priefer, C., Jörissen, J. ve Bräutigam, K.-R. (2016). Food waste prevention in Europe–A cause-driven approach to identify the most relevant leverage points for action. Resources, Conservation and Recycling, 109, 155-165.
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There are 68 citations in total.

Details

Primary Language Turkish
Journal Section Review Articles
Authors

Mehmet Seçkin Aday 0000-0002-5669-5812

Serpil Aday 0000-0002-2896-1191

Publication Date March 30, 2021
Acceptance Date January 5, 2021
Published in Issue Year 2021 Winter

Cite

APA Aday, M. S., & Aday, S. (2021). Gıda Kayıp ve İsrafının Azaltılmasında Gıda Bankacılığı. IBAD Sosyal Bilimler Dergisi(9), 291-310. https://doi.org/10.21733/ibad.844971

IBAD Sosyal Bilimler Dergisi / IBAD Journal of Social Sciences / IBAD

IBAD is under review EBSCO, SCOPUS, E-SCI and TÜBİTAK/ULAKBİM(TR) SBVT.