Stakeholder perspectives of a food redistribution supply chain program to reduce food waste and improve food access for disadvantaged populations in Western Switzerland

OBJECTIVE: Food waste is a major problem that contributes to climate change, while inequities in access to healthy food persist among socially vulnerable populations. Surplus food redistribution initiatives operate at the intersection of waste reduction and efforts to support food access. Our objective was to explore and better understand the perspectives and experiences of organizational stakeholders within the food redistribution system in the Canton of Vaud, Switzerland. DESIGN: We conducted a qualitative descriptive study using semi-structured qualitative interviews, as well as field observations. Data were analysed using conventional qualitative content analysis. SETTING: This study took place in the Canton of Vaud in Western Switzerland, with most participants being in the capital city of Lausanne. PARTICIPANTS: A variety of participants were interviewed, including managers of the food delivery organisations, social service organisations, and grocery stores. A total of 14 interviews and 8 field observations were conducted. RESULTS: Participants described the food redistribution system as a collaborative effort at reducing food waste and increasing access to nutritious foods for socially disadvantaged populations. Four major themes emerged: (1) Processes are in place to ensure the food that reaches individuals is reasonably fresh and of high nutritional quality; (2) Food redistribution contributes to addressing food needs, while simultaneously reducing food waste; (3) A high degree of creativity and flexibility is required to optimally use the redistributed foods; (4) All parties involved in the food redistribution participate with goodwill towards one another. CONCLUSION: This study demonstrates that the success of the multi-stakeholder program currently in place to redistribute food products in the Canton of Vaud is due to collaboration, adaptability, and a shared goal of reducing food waste while improving food access.