By Abdullahi Lukman
Improving food waste management in Ukraine’s retail and hospitality sectors could strengthen food security, according to a new study published this week.
The research, conducted by University of Portsmouth and Odesa Polytechnic National University and published in the British Food Journal, found that better prevention of food waste and stronger systems for redistributing surplus food could ensure more edible food reaches people in need.
Researchers noted that Ukraine’s economy depends heavily on small and medium-sized enterprises (SMEs), which account for the majority of businesses nationwide.
They said improving food waste practices among these firms could have significant social and economic benefits, particularly as the country faces economic pressure and disruption linked to ongoing conflict.
The study revealed that many food retailers and hospitality businesses currently manage food waste through informal or “common sense” approaches rather than structured management systems.
According to Roza Sagitova of the University of Portsmouth’s School of Accounting, Economics and Finance, the gap highlights strong potential for improvement if governments, industry groups and consumers support more formal food waste prevention strategies.
She said increased awareness and coordinated action could help businesses adopt more effective systems to reduce waste and improve resource management.
The study also found that social expectations play an important role in influencing business behaviour. Food retailers and hospitality operators were more likely to introduce waste-prevention measures when they perceived stronger public pressure to act.
Volodymyr Filippov of Odesa Polytechnic National University said greater consumer awareness and stronger public campaigns could encourage more sustainable practices across the retail and food service sectors.
While many SMEs reported taking steps to handle food waste, the study noted that most efforts focus on treating or disposing of waste—such as converting it to animal feed—rather than preventing waste from occurring.
Researchers said prevention strategies, including improved stock management, better demand forecasting and stronger redistribution networks for surplus food, could deliver greater environmental and social benefits.
The study also identified a “size effect,” with larger SMEs more likely to adopt food waste prevention measures than smaller firms, which often face financial and operational constraints.
Globally, food waste remains a major challenge.
The United Nations Environment Programme estimates that about 19 percent of food produced for human consumption is wasted, while another 13 percent is lost before reaching consumers.
At the same time, around 783 million people worldwide face hunger.
According to the Food and Agriculture Organization, food waste costs the global economy about one trillion dollars annually, while the United Nations Sustainable Development Goals aim to halve food waste at the retail and consumer levels by 2030.
The researchers said strengthening systems that redirect edible surplus food to communities in need could help address food insecurity while reducing environmental impacts.
They concluded that stronger policy frameworks combined with increased public awareness could significantly reduce food waste in Ukraine and support food security during a period of national strain.
