{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T08:48:23Z","timestamp":1792054103183,"version":"4.4.0"},"reference-count":0,"publisher":"Cambridge University Press (CUP)","issue":"1","license":[{"start":{"date-parts":[[2026,7,23]],"date-time":"2026-07-23T00:00:00Z","timestamp":1784764800000},"content-version":"unspecified","delay-in-days":203,"URL":"https:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Public Health Nutr."],"published-print":{"date-parts":[[2026]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec id=\"S136898002610322X_as1\">\n                    <jats:title>Objective:<\/jats:title>\n                    <jats:p>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 organisational stakeholders within the food redistribution system in the Canton of Vaud, Switzerland.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"S136898002610322X_as2\">\n                    <jats:title>Design:<\/jats:title>\n                    <jats:p>We conducted a qualitative descriptive study using semi-structured qualitative interviews, as well as field observations. Data were analysed using conventional qualitative content analysis.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"S136898002610322X_as3\">\n                    <jats:title>Setting:<\/jats:title>\n                    <jats:p>This study took place in the Canton of Vaud in Western Switzerland, with most participants being in the capital city of Lausanne.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"S136898002610322X_as4\">\n                    <jats:title>Participants:<\/jats:title>\n                    <jats:p>A variety of participants were interviewed, including managers of the food delivery organisations, social service organisations and grocery stores. A total of fourteen interviews and eight field observations were conducted.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"S136898002610322X_as5\">\n                    <jats:title>Results:<\/jats:title>\n                    <jats:p>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 and (4) all parties involved in the food redistribution participate with goodwill towards one another.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec id=\"S136898002610322X_as6\">\n                    <jats:title>Conclusion:<\/jats:title>\n                    <jats:p>This study demonstrates that the success of the multi-stakeholder programme 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.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1017\/s136898002610322x","type":"journal-article","created":{"date-parts":[[2026,7,23]],"date-time":"2026-07-23T09:34:03Z","timestamp":1784799243000},"update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":0,"title":["Stakeholder perspectives of a food redistribution supply chain programme to reduce food waste and improve food access for disadvantaged populations in Western Switzerland"],"prefix":"10.1017","volume":"29","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-8444-8396","authenticated-orcid":false,"given":"Chloe","family":"Parezanovic","sequence":"first","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03yjb2x39","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Calgary Cumming School of Medicine"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Evelyne","family":"Hangartner","sequence":"additional","affiliation":[{"name":"University of Lausanne"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Veronique","family":"Grazioli","sequence":"additional","affiliation":[{"name":"University of Lausanne"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"David J.T.","family":"Campbell","sequence":"additional","affiliation":[{"id":[{"id":"https:\/\/ror.org\/03yjb2x39","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Calgary Cumming School of Medicine"},{"id":[{"id":"https:\/\/ror.org\/03yjb2x39","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Calgary Cumming School of Medicine"},{"id":[{"id":"https:\/\/ror.org\/03yjb2x39","id-type":"ROR","asserted-by":"publisher"}],"name":"University of Calgary Cumming School of Medicine"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2026,7,23]]},"container-title":["Public Health Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S136898002610322X","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T08:21:20Z","timestamp":1792052480000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S136898002610322X\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026]]},"references-count":0,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2026]]}},"alternative-id":["S136898002610322X"],"URL":"https:\/\/doi.org\/10.1017\/s136898002610322x","relation":{},"ISSN":["1368-9800","1475-2727"],"issn-type":[{"value":"1368-9800","type":"print"},{"value":"1475-2727","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026]]},"assertion":[{"value":"\u00a9 The Author(s), 2026. Published by Cambridge University Press on behalf of The Nutrition Society","name":"copyright","label":"Copyright","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This is an Open Access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives licence (https:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided that no alterations are made and the original article is properly cited. The written permission of Cambridge University Press or the rights holder(s) must be obtained prior to any commercial use and\/or adaptation of the article.","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This content has been made available to all.","name":"free","label":"Free to read"}],"article-number":"e194"}}