Summary of topics offered - Faculty of Economics and Management

Basic information

Type of work: Dissertation thesis
Topic: Corporate Social Responsibility and its Activities to Reduce Food Waste in Selected Companies
State of topic:
approved (Dr.h.c. prof. Ing. Peter Bielik, PhD. - Chairperson of Departmental Board)
Thesis supervisor: doc. Ing. Zuzana Kapsdorferová, PhD.
Faculty:
topic for all faculties
Supervising department: Department of Management - FEM
Max. no. of students:
1
Academic year:2020/2021
Proposed by:
doc. Ing. Zuzana Kapsdorferová, PhD.
Summary: Food waste is problem of all the planet. On one side we are fighting against hunger and on the other side we waste a lot of food. The problem with hunger will even grow in importance because of rising population in the world and the need to feed the population. Ongoing discussions about food waste and food losses shows how big problem it is and the reality shows how little work we have done in this issue. But food waste contributes also to economic disparities, social inequalities and environmental pollution. Forecasted recent calculations in a long time period vision shows that halving the food waste and food losses will occurs that instead of increasing agricultural production to 60% we will need increase the production only to 25% to enhance nutrition for 9,1 bill. people in 2050. According to FAO (2019) approximately one third of the food produced at a global level (1,3 billion tons years) is wasted every year and individuals in developed countries waste as much food (222 mil. tons) as entire food production in sub-Saharan African (203 mil. tons). However, the causes of food waste differ in each country depending on the level of economic development” in underdeveloped countries almost 40% of the food waste is a result of inadequate processing and storage of raw materials, whereas in developed countries more than 40 % of foo waste is a result of market inefficiencies. There is need to pay high attention on responsibility for sustainability of natural resources. The main objective of the PhD research is to assign the situation with food losses and waste and to propose activities and innovative approaches to minimization the food losses and food waste to reduce food waste and food losses. There is need to work with national databases focused on food waste and municipalities waste.


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Programme
D-EMPA Business Economics and Management