Year: 2026
Type: article
Abstract: Over one-third of food produced in the U.S. goes unsold or uneaten, including a large portion of high-quality food that could be donated to individuals utilizing the charitable food system. This formative research study explored barriers to donation and created strategies to improve donation among frontline grocery retailer workers. In this study, we conducted in-depth interviews with grocery retail workers (n = 28), corporate leadership (n = 6), and donation partners (n = 5), and a series of in-person meetings with a cohort of 10 frontline worker “Champions” from a large U.S. grocery retail chain to identify common barriers to food donation and co-design strategies to reduce wasted food and improve food donation in their stores. We created four strategies: (1) conduct new trainings; (2) utilize updated donation guidelines with posters and detailed handouts; (3) strengthen connections between donation partners, associates, and stores; and (4) run a donation incentives contest. Additionally, Champions highlighted the need for open, clear, timely, accessible, and reciprocal communication and feedback as essential to the success of all four strategies. As organic waste ban policies expand, grocery retailers will need to increase the use of alternative solutions, such as donating, to manage surplus food. This project breaks new ground by not only working to identify and address the barriers faced and prioritized by frontline workers, but also by centering the workers themselves to create responsive strategies.
Institutions: Johns Hopkins University, Maryland Institute College of Art
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $500
OpenAlex ID: W7203752198