Table 1. Definitions of key terms Terms... | Emerald Publishing

Table 1.

Definitions of key terms

Terms	Definitions	Authors
Food waste	“Food appropriate for human consumption being discarded or left to spoil at the consumer level – regardless of the cause”	HLPE, 2014, p. 22
Surplus food	“[I]s the edible food that is produced, manufactured, retailed or served but for various reasons is not sold to or consumed by the intended customer”	Garrone et al., 2014, p. 133
Food sharing	“The unresisted transfer of food from One food-motivated individual to another”	Jaeggi and Gurven, 2013, p. 186
Food security	“A situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life”	FAO, Alliance of Bioversity International and CIAT, 2024, p. 55
Culture	“The collective programming of the mind which distinguishes the members of One group from another”	Hofstede, 1984, p. 21
Wellbeing	“Quality of life, as well as the ability of people and societies to contribute to the world in accordance with a sense of meaning and purpose”	WHO, 2021
Transformative service research	TSR aims at creating “uplifting changes and improvements in the wellbeing of individuals, families, social networks, communities, cities, nations, collectives, and ecosystems”	Ostrom et al., 2010, p. 6
Transformative service initiatives	Efforts or activities performed by organisations to address long-term challenges and maximise wellbeing outcomes	Boenigk et al., 2021
Service design	“Service design represents a human-centred, creative, iterative approach to the creation of new services”	Ostrom et al., 2015, p. 136

Terms	Definitions	Authors
Food waste	“Food appropriate for human consumption being discarded or left to spoil at the consumer level – regardless of the cause”	HLPE, 2014, p. 22
Surplus food	“[I]s the edible food that is produced, manufactured, retailed or served but for various reasons is not sold to or consumed by the intended customer”	Garrone et al., 2014, p. 133
Food sharing	“The unresisted transfer of food from One food-motivated individual to another”	Jaeggi and Gurven, 2013, p. 186
Food security	“A situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life”	FAO, Alliance of Bioversity International and CIAT, 2024, p. 55
Culture	“The collective programming of the mind which distinguishes the members of One group from another”	Hofstede, 1984, p. 21
Wellbeing	“Quality of life, as well as the ability of people and societies to contribute to the world in accordance with a sense of meaning and purpose”	WHO, 2021
Transformative service research	TSR aims at creating “uplifting changes and improvements in the wellbeing of individuals, families, social networks, communities, cities, nations, collectives, and ecosystems”	Ostrom et al., 2010, p. 6
Transformative service initiatives	Efforts or activities performed by organisations to address long-term challenges and maximise wellbeing outcomes	Boenigk et al., 2021
Service design	“Service design represents a human-centred, creative, iterative approach to the creation of new services”	Ostrom et al., 2015, p. 136