Food waste reforms could boost food security in Ukraine

Improving how food waste is managed in Ukraine's retail and hospitality sectors could help strengthen food security, according to a new study published this week. The research suggests that better food waste prevention—alongside stronger systems for redistributing surplus food—could ensure more edible food reaches people who need it, particularly in a country facing economic pressures and disruption caused by conflict.

Ukraine's economy relies heavily on small and medium-sized enterprises (SMEs), which account for almost all businesses nationwide. Researchers say improving food waste management among these firms could have a significant social impact.

The research, conducted by the University of Portsmouth and Odesa Polytechnic National University and published in the British Food Journal, found that many Ukrainian food retailers and hospitality businesses currently manage food waste largely through informal, "common sense" practices rather than structured management systems.

Dr. Roza Sagitova, from the University of Portsmouth's School of Accounting, Economics and Finance said, "This gap suggests significant potential for improvement if governments, industry bodies and consumers work together to raise awareness and support more formal food waste prevention strategies."

Food waste remains a major global challenge. The United Nations Environment Programme estimates that around 19% of food produced for human consumption is wasted and a further 13% lost before reaching consumers, while roughly 783 million people worldwide face hunger.

The study also highlighted the influence of social expectations on business behavior. Food retailers and hospitality firms were more likely to introduce food waste prevention measures when they perceived stronger societal pressure to act. Managers' own attitudes towards environmental impacts also played an important role.

"Perceived societal pressure appears to be an important factor in encouraging businesses to prevent food waste," said Professor Volodymyr Filippov from Odesa Polytechnic National University. "Greater consumer awareness and stronger public campaigns could play a crucial role in driving more sustainable behavior in the retail and food service sectors."

While many SMEs reported taking steps to manage food waste, these actions often focused on reducing or treating waste—through disposal, animal feed or other uses—rather than preventing waste in the first place.

The researchers suggest that prevention measures such as improved stock management, better forecasting systems and stronger redistribution networks for surplus food could deliver greater environmental and social benefits.

They also identified a "size effect," with larger SMEs more likely to implement prevention measures than smaller businesses, which often face tighter financial and operational constraints.

Reducing food waste has become a major international policy priority. The Food and Agriculture Organization of the United Nations estimates that global food waste costs around $1 trillion annually, while the UN's Sustainable Development Goals aim to halve food waste at the retail and consumer level by 2030.

The researchers say that strengthening systems for redistributing edible surplus food could help support communities facing limited access to food.

"Food that would otherwise be wasted could be redirected for human consumption," said Dr. Sagitova. "In resource-constrained contexts, improving how food is managed across the supply chain can have important social as well as environmental benefits."

The study highlights that combining stronger policy frameworks with greater public awareness could unlock significant progress in reducing food waste in Ukraine—while also helping address food security challenges during a period of national strain.

The work is published in the British Food Journal.

More information:
Roza Sagitova et al, Food waste management in SMEs: the Ukrainian context, British Food Journal (2026). DOI: 10.1108/bfj-09-2024-0977

Provided by University of Portsmouth