SUSTAINABLE AND CIRCULAR STRATEGIES TO REDUCE FOOD WASTE. A FOCUS ON UNIVERSITY STUDENTS’ FOOD (WASTE) BEHAVIORS

Food systems are deeply connected to some of the most pressing environmental and social challenges of our time, including climate change, resource depletion, and food insecurity. How food is produced, distributed, consumed, and managed at the end of its life has important consequences for both the environment and society. Food waste, one of the biggest inefficiencies of the food systems, represents a clear paradox: large amounts of food are wasted every day, while natural resources are overused and food insecurity still exists. This dissertation initially explores food waste and sustainable food consumption by looking at how food systems are organized. It adopts a circular economy perspective and places reverse logistics at the center of the analysis, as a set of practices that can help recover, redistribute, and better manage surplus food and materials This initial analysis revealed a limited focus on social and institutional dimensions. To address this gap, the thesis shifts its attention to universities as key institutional actors, offering a social and institutional perspective on food waste and sustainable food consumption. The first part of the dissertation reviews the scientific literature on reverse logistics in agri-food supply chains. This review shows how reverse logistics can support food waste reduction, improve resource efficiency, and contribute to lower greenhouse gas (GHG) emissions. However, it also reveals that putting these strategies into practice is often difficult. High costs, limited infrastructure, lack of coordination among actors, and the perishable nature of food products frequently limit its effectiveness. The findings suggest that reverse logistics should not be seen only as a technical solution, but as a process that depends strongly on organizational choices and institutional contexts. Building on this perspective, the second part of the dissertation focuses on the role of universities in promoting sustainable food systems. In particular, it analyzes the Italian Network of Universities for Sustainable Development (Rete delle Università per lo Sviluppo Sostenibile – RUS) and the work of its Food Working Group (https://reterus.it/en/food/). The analysis shows how universities are engaging with food sustainability through changes in catering services, educational activities, and awareness-raising initiatives. At the same time, it highlights important differences among universities, showing that sustainability practices are shaped by their governance structures, available resources, and strategic priorities. The final part of the dissertation moves to the everyday reality of university canteens and students. The case study of the Trieste University canteen is used to explore how food waste is generated and managed in practice. Student survey data provide a complementary perspective, showing low self-reported food waste but also limited usage of the canteen. Together, these findings suggest that food waste outcomes are influenced more by organizational constraints, service design, and institutional arrangements than by individual behavior alone. Overall, this thesis argues that reducing food waste requires looking beyond personal responsibility and addressing how food systems are planned, managed, and experienced in everyday settings. Universities emerge as important spaces where circular economy principles can be tested and made visible, not only through research and teaching, but also through daily food practices. By connecting supply chains organizations, institutions strategies, and individual behaviors, this work highlights the potential of universities to play an active role in the transition toward more sustainable and circular food systems.