Emirates Journal of Food and Agriculture 36: 1-12, doi: 10.3897/ejfa.2024.128213
Quantifying and analyzing food losses and wastes in Morocco’s wheat processing industry: A novel methodological approach towards sustainable production
expand article infoAbdallah Zoubi‡, Abdelhakim Taha‡, El Hassan Mayad§, Ayoub Hallouti§, Abdelali Boulli‡, Younes Abbas‡
‡ Sultan Moulay Slimane University, Beni Mellal, Morocco§ Ibn Zohr University, Agadir, Morocco

Corresponding author: Abdallah Zoubi ( zoubiabdallah@gmail.com )

Academic editor: Hasan Gökhan DOĞAN
© Abdallah Zoubi, Abdelhakim Taha, El Hassan Mayad, Ayoub Hallouti, Abdelali Boulli, Younes Abbas.
This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Citation: Zoubi A, Taha A, Mayad EH, Hallouti A, Boulli A, Abbas Y (2024) Quantifying and analyzing food losses and wastes in Morocco’s wheat processing industry: A novel methodological approach towards sustainable production. Emirates Journal of Food and Agriculture 36: 1-12. https://doi.org/10.3897/ejfa.2024.128213
Open Access
Abstract
The global imperative to combat food losses and wastes (FLW) is an essential component of achieving sustainable food systems, as emphasized by the Sustainable Development Goals (SDG 12). This study presents a novel methodological approach for quantifying and analyzing FLW within Morocco’s wheat processing industry, addressing a critical gap in both national and international research. By developing an integrative definitional framework, we identify and analyze seven primary drivers of FLW using the innovative 7M Model. Our findings reveal that management inefficiencies are the predominant cause of FLW, accounting for an 81% correlation with waste generation. Specifically, Pastry and Bakery Industries (PBI) experience a substantial FLW rate of 23.37% due to management and methodological factors, in stark contrast to the 10.64% observed in Milling Industries (MI), where material and measurement factors are more influential. This research not only challenges previous conceptions that food waste is predominantly a post-processing issue but also emphasizes the significant role of managerial practices in waste reduction. The outcomes of this study underscore the necessity of tailored, industry-specific interventions to reduce FLW and contribute to the broader objectives of sustainable production and consumption.
Keywords
Food losses and wastes, Food processing, Responsible production and consumption, Sustainable food systems