Perceptions of Food Waste as a Wicked Problem in Indonesia
Insights from Higher Education Stakeholders
Keywords:
food waste, wicked problem, IndonesiaAbstract
Food waste is one of the major challenges confronting circular economy. Indonesia is
considered to be one of the leading producers of food waste globally, while also suffering from
food insecurity. This study applies and further develops the framework of food waste as a
wicked problem (Närvänen et al., 2020) in Indonesia. The data comprises seven focus group
discussions among Indonesian teachers, students, and other stakeholders. The paper highlights
how these stakeholders within the higher educational system perceive the problem of food
waste.
References
Baxter, P., & Jack, S. (2008). Qualitative case study methodology: Study design and implementation for novice researchers. The Qualitative Report, 13(4), 544–559.
Economist Intelligence Unit (EIU) (2016). Fixing food: Towards a more sustainable food system. Available online at https://foodsustainability.eiu.com/whitepaper/
Lipinski, B., Hanson, C., Lomax, J., Kitinoja, L., Waite, R. and Searchingeret, T. (2013). Reducing food loss and waste. Working Paper, Installment 2 of Creating a Sustainable Food Future. Washington, DC: World Resources Institute. Available online at http://www.worldresourcesreport.org.
Närvänen, E., Mesiranta, N., Mattila, M., & Heikkinen, A. (2020). Introduction: A framework for managing food waste. In E. Närvänen, N. Mesiranta, M. Mattila & A. Heikkinen, Food Waste Management, Cham: Palgrave Macmillan, 1–24.
Sirola, N., Sutinen, U. M., Närvänen, E., Mesiranta, N., & Mattila, M. (2019). Mottainai!—A Practice Theoretical Analysis of Japanese Consumers’ Food Waste Reduction. Sustainability, 11(23), 6645.
Soma, T. (2017). Gifting, ridding and the “everyday mundane”: The role of class and privilege in food waste generation in Indonesia. Local Environment, 22(12), 1444–1460.
Soma, T. (2020). Space to waste: The influence of income and retail choice on household food consumption and food waste in Indonesia. International Planning Studies, 25(4), 372–392.
Weber, E. P., & Khademian, A. M. (2008). Wicked problems, knowledge challenges, and collaborative capacity builders in network settings. Public Administration Review, 68(2), 334–349.
Economist Intelligence Unit (EIU) (2016). Fixing food: Towards a more sustainable food system. Available online at https://foodsustainability.eiu.com/whitepaper/
Lipinski, B., Hanson, C., Lomax, J., Kitinoja, L., Waite, R. and Searchingeret, T. (2013). Reducing food loss and waste. Working Paper, Installment 2 of Creating a Sustainable Food Future. Washington, DC: World Resources Institute. Available online at http://www.worldresourcesreport.org.
Närvänen, E., Mesiranta, N., Mattila, M., & Heikkinen, A. (2020). Introduction: A framework for managing food waste. In E. Närvänen, N. Mesiranta, M. Mattila & A. Heikkinen, Food Waste Management, Cham: Palgrave Macmillan, 1–24.
Sirola, N., Sutinen, U. M., Närvänen, E., Mesiranta, N., & Mattila, M. (2019). Mottainai!—A Practice Theoretical Analysis of Japanese Consumers’ Food Waste Reduction. Sustainability, 11(23), 6645.
Soma, T. (2017). Gifting, ridding and the “everyday mundane”: The role of class and privilege in food waste generation in Indonesia. Local Environment, 22(12), 1444–1460.
Soma, T. (2020). Space to waste: The influence of income and retail choice on household food consumption and food waste in Indonesia. International Planning Studies, 25(4), 372–392.
Weber, E. P., & Khademian, A. M. (2008). Wicked problems, knowledge challenges, and collaborative capacity builders in network settings. Public Administration Review, 68(2), 334–349.
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Published
2022-06-30
Issue
Section
10.5 Towards Circular Economy in Organisations and Consumption
