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Academic literature on the topic 'Food Waste. Consumer Behaviors'

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Published: 11 March 2023

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Journal articles on the topic "Food Waste. Consumer Behaviors"

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Aschemann-Witzel, Jessica, Ilona E. de Hooge, Valérie L. Almli, and Marije Oostindjer. "Fine-Tuning the Fight Against Food Waste." Journal of Macromarketing 38, no. 2 (April 1, 2018): 168–84. http://dx.doi.org/10.1177/0276146718763251.

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The complex causes of consumer food waste make it difficult for commercial actors and public policy makers to develop successful foodwaste reduction campaigns. One of the essential problems is that consumer food waste seems to be the unplanned result of divergent food-related behaviors. The current research investigates the relationship between distinctive consumer food-related lifestyle patterns and food waste. A survey with 848 consumers in a Northern European country (Denmark) suggests that segments of consumers identified by food-related behaviors have corresponding differences in food waste produced. For example, consumers’ food waste varies across different patterns of food-related lifestyle-dimensions, such as 1) cooking enjoyment, 2) food planning, 3) price orientation, 4) social relationships related to meals, and 5) food-safety concerns. The study presents possible macromarketing actions and policies targeting consumer segments to reduce food waste.
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Kim, Jeong-hwan, and Ji Yong Lee. "Impact of COVID19 on Household Food Waste." Korean Agricultural Economics Association 63, no. 3 (September 30, 2022): 55–80. http://dx.doi.org/10.24997/kjae.2022.63.3.55.

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The pandemic of COVID19 has significantly changed consumers' food consumption and waste behaviors. Specifically, the main section of households’ food consumption shifted from food awayfrom- home to eating at home which could be connected with household food wastes. This study estimated the effect of COVID19 on the amount of household food wastes by using Consumer Behavior Survey for Food(CBSF) data. We analyzed the effect of COVID19 on household food waste emissions using the ordered logit model given the theory that food waste emissions are influenced by food prices and opportunity costs of food utilizing. We found that household food wastes increase after COVID19, and a change of the opportunity cost of food utilizing causes increase in food wastes. Based on results, we provide policy implications regarding reduction in food wastes.
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Huang, Ching-Hsu, and Hsiao-Yi Tseng. "An Exploratory Study of Consumer Food Waste Attitudes, Social Norms, Behavioral Intentions, and Restaurant Plate Waste Behaviors in Taiwan." Sustainability 12, no. 22 (November 23, 2020): 9784. http://dx.doi.org/10.3390/su12229784.

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The rising trend of people dining out has made food waste in restaurants become a significant issue because of sustainability. Consumers’ attitudes toward food waste in restaurants are still undergoing scrutiny. The main purpose of this study was to test the relationships among consumers’ attitudes, social norms, behavioral intentions, and plate waste behaviors in restaurants in Taiwan. This paper contributes to the understanding of consumers’ food waste behaviors by examining a hypothesized research model. Based on a questionnaire with 464 restaurant customers, the hypothesized research model was examined by using structural equation modeling. Sequential mediation for examining the relationships of variables was conducted, and it was found that there was a significant serial mediation effect on the path of consumers’ attitudes, behavioral intentions, food waste behavior, and consumer plate waste. The results of this study can contribute to better engaging consumers in mitigating food waste in restaurants. Implications and suggestions for further research and recommendations for restaurant managers are provided based on sustainable management.
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Grasso, Alessandra C., Margreet R. Olthof, Anja J. Boevé, Corné van Dooren, Liisa Lähteenmäki, and Ingeborg A. Brouwer. "Socio-Demographic Predictors of Food Waste Behavior in Denmark and Spain." Sustainability 11, no. 12 (June 12, 2019): 3244. http://dx.doi.org/10.3390/su11123244.

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Food waste generated at the household level represents about half of the total food waste in high-income countries, making consumers a target for food waste reduction strategies. To successfully reduce consumer food waste, it is necessary to have an understanding of factors influencing food waste behaviors (FWB). The objective of this study was to investigate socio-demographic predictors of FWB among consumers in two European countries: Denmark and Spain. Based on a survey involving 1518 Danish and 1511 Spanish consumers, we examined the associations of age, sex, education, marital status, employment status, and household size with FWB. By using structural equation modeling based on confirmatory factor analysis, we created the variable FWB from self-reported food waste and two activities that have been correlated with the amount of food wasted in previous studies: namely, shopping routines and food preparation. Results show that being older, unemployed, and working part-time were associated with less food waste behavior in both countries. In Denmark, being male was associated with more food waste behavior, and living in a household with four or more people was associated with less food waste behavior. These results underscore the modest role of socio-demographic characteristics in predicting food waste behavior in Europe.
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Jia, Li, Yaoqi Zhang, and Guanghua Qiao. "Consumer-Related Antecedents of Waste Behavior in Online Food Ordering: A Study among Young Adults in China." Foods 11, no. 19 (October 5, 2022): 3098. http://dx.doi.org/10.3390/foods11193098.

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Food waste in the catering industry currently accounts for almost half of the total food waste in China and entails a large amount of land, water, and labor costs, in addition to the carbon footprint’s impacts on climate change. Under the background of increasing food consumption and waste from online catering, this study investigates the factors influencing the food waste behaviors (FW) of online food ordering in China and provides policy recommendations for food waste reduction. Using survey data from 482 consumers, we constructed a theoretical framework and examined the influence path of each factor using structural equation modeling (SEM) and a bootstrap test. The results showed that young consumers without farming experience and females wasted more on ordering food online. The more frequently the consumer ordered, the more they wasted. The level of consumers’ perceived behavioral control (PBC) was found to be lower than other factors, indicating that it was difficult for consumers to reduce food waste. Attitudes toward behavior (ATT), subjective norm (SN), PBC, and price consciousness (PC) were all positively related to behavioral intention to reduce food waste (BI). PBC and BI were negatively related to FW, and over-consumption behavior (OC) was positively related to FW. BI had a mediating effect on the paths of ATT, PBC, and PC to FW, but the pathway through which PC influenced FW was primarily through BI or PBC, not OC. In our research, BI had no mediating effect between SN and FW. Ultimately, our findings inform some policy recommendations to help nations, restaurants, food-ordering platforms, and consumers reduce waste.
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Attiq, Saman, Amanda Chu, Rauf Azam, Wing-Keung Wong, and Sumia Mumtaz. "Antecedents of Consumer Food Waste Reduction Behavior: Psychological and Financial Concerns through the Lens of the Theory of Interpersonal Behavior." International Journal of Environmental Research and Public Health 18, no. 23 (November 26, 2021): 12457. http://dx.doi.org/10.3390/ijerph182312457.

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This study sought to investigate the role of consumers’ emotional, cognitive, and financial concerns in the development of food waste reduction, reuse, and recycling behavior among restaurant patrons. Food waste in restaurants is a major problem for the food service industry, and it is a growing source of concern in developing countries, where eating out is becoming increasingly popular. A large portion of restaurant food waste in these markets originates from the plates of customers, highlighting the importance of consumer behavior changes in reducing waste. The current study has used a quantitative approach to analyze the impact of anticipated negative emotion of guilt, awareness of consequences, habit, and financial concern on food waste reduction behaviors, i.e., reduce, reuse, and recycle. The study collected 492 responses and data is analyzed for hypotheses testing through Partial Least Square-Structural Equation Modelling. The findings showed that anticipated negative emotions of guilt, awareness of consequences, habit, and financial concern have a significant impact on restaurants’ consumer food waste reduction behaviors. Managers, policymakers, and researchers interested in resolving the food waste problem will find the study useful. Other topics discussed include the implications and limitations as well as possible future research directions.
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Bilska, Beata, Marzena Tomaszewska, and Danuta Kołożyn-Krajewska. "Analysis of the Behaviors of Polish Consumers in Relation to Food Waste." Sustainability 12, no. 1 (December 30, 2019): 304. http://dx.doi.org/10.3390/su12010304.

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Food waste occurs at all stages of the food chain, but it is households in developed countries that have the largest share in the production of food waste. In order to develop and implement effective programs to combat consumers throwing away food, the factors that determine food waste in a household must first be known. The purpose of this study was to assess the risk of food waste by Polish consumers and identify the effect of demographics on the respondents’ behavior related to food management. The results show that factors such as age, gender, place of residence, and education influence consumer behavior in terms of food management at home. It was found that young people and those with university-level education were more likely to buy unplanned products and waste food. The causes of the risk of wasting food were identified and their frequency determined. The most common causes for the risk of food waste include food being spoiled, missing the expiry date, and failure to arrange food in cabinets according to the expiry date. Bread was the most frequently wasted product, especially by young respondents.
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Chang, Jae Bong. "Consumer Perceptions and Behaviors towards Household Food Waste." Korean Agricultural Economics Association 62, no. 2 (June 30, 2021): 1–28. http://dx.doi.org/10.24997/kjae.2021.62.2.1.

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do Canto, Natália Rohenkohl, Klaus G. Grunert, and Marcia Dutra De Barcellos. "Circular Food Behaviors: A Literature Review." Sustainability 13, no. 4 (February 9, 2021): 1872. http://dx.doi.org/10.3390/su13041872.

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Consumer behavior is crucial in the transition towards circular food systems. Studies so far investigate isolated circular food behaviors, but it is still unclear how the literature comprehensively addresses these behaviors. This paper provides an overview of the literature on circular food behaviors. Following a semi-systematic literature review, we analyze 46 papers related to circular food behaviors. We summarize their main features, categorize the behaviors, and propose a future research agenda. Results show the novelty and quick popularity of the topic, a dispersion across sustainability and agri-food journals, the manuscripts’ goals related to consumption, a predominance of empirical data collection in Europe, a focus on behaviors related to protein alternatives, food waste, and upcycled foods, and the importance of communication and consumers’ education. We categorize and characterize three types of circular food behaviors: linear, transitioning, and circular behaviors. Circular behaviors (i) are part of a systemic circular economy view, (ii) define consumers as “doers” or “prosumers”, (iii) pursue long-term sustainability goals, (iv) show a high engagement of skilled consumers, and (v) are supported by technologies. Future research should consider the social dimension of sustainability and pursue a systemic view of circular food behaviors. We suggest that a circular food-related lifestyle may incorporate the recommended directions.
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Stancu, Violeta, and Liisa Lähteenmäki. "Consumer-related antecedents of food provisioning behaviors that promote food waste." Food Policy 108 (April 2022): 102236. http://dx.doi.org/10.1016/j.foodpol.2022.102236.

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Dissertations / Theses on the topic "Food Waste. Consumer Behaviors"

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Barone, Ada Maria. "Food waste in the eye of the consumer: antecedents and consequences of consumer-generated food waste." Doctoral thesis, Luiss Guido Carli, 2020. http://hdl.handle.net/11385/203558.

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Paper 1. Consumers’ orientation to imperfect fruits and vegetables: a multi-faceted phenomenon. Paper 2. The Role of Food Processing in Making Imperfection Beautiful: The Physical Processing of Imperfect Produce as a Way to Improve Attitude and Reduce Food Waste. Paper 3. Consumers’ Reactions to Food Waste: Internal Attribution, Guilt and Compensatory Behaviors.
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Farr-Wharton, Geremy. "Mobile interaction design approaches for reducing domestic food waste." Thesis, Queensland University of Technology, 2015. https://eprints.qut.edu.au/82295/8/Geremy_Farr-Wharton_Thesis.pdf.

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This thesis is a trans-disciplinary study of domestic food waste in Australia. Firstly, it examines why consumers are prone to waste food. Secondly, it explores several situated design interventions to reduce domestic food waste by informing consumer food supply and location awareness, and improving the level of food literacy among consumers. The thesis outcomes have implications for academic and industry domains within the fields of Human-Computer Interaction, urban informatics, environmental sustainability, food security and public health.
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Maldonado, Juarez Jhonattan, and Nilsson Sebastián Jara. "Prevention of household food waste : An experimental study of the effects of awareness on consumer behaviour." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-387831.

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Background. The production of food requires great amounts of natural resources. Although, not all the food produced is consumed. Food waste is a global issue with the potential to create resource scarcity for future generations. Preventing food waste is an effective approach to avoid this outcome. Moreover, the prevention of food waste could decrease the environmental human print and balance the access to food around the world. In developed countries, the households contribute in a significant amount to the food waste problem.. It is mainly attributed to the behaviours that the consumers develop consciously and unconsciously. Therefore, it is significant to research further in the implications of awareness in the behaviours linked to food waste. Aspiration. The following research aims to find the effect of awareness in the consumer behaviours linked to food waste in the household through an experiment.    Method. A survey with 52 respondents was used to sample the participants of the experiment. From the respondents, 12 young adults aged between 18 to 29 years old, living by themselves in Visby, Sweden participated in the experimental study. The participants of the experiment were divided in two groups, the experimental and the control group. A treatment, consisting of an educational video regarding prevention of household food waste, was provided to the experimental group. The experiment measures how the participants were affected by the treatment.  Key findings. Regarding the awareness of household food waste, the experimental group had a significant improvement compared to the control group after the treatment. This proves that the consumers whose awareness of household food waste is increased present a higher potential to have their behaviours changed thus reducing household food waste. The hypothesis was proven, while the main finding indicates that as consumer advanced in the experiment the reported behaviours change considerably. While it was expected that the self-reporting of household food waste in the participants would be reduced, in fact, this incremented in some cases.
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Rösing, Tim, and Fatlum Sadrijaj. "The Intention of Consumers to Engage in Digital Food Sharing Platforms : An Analysis and Investigation of the Behavioural Intention from a Consumer Perspective by Extending the Theory of Planned Behaviour." Thesis, Jönköping University, Internationella Handelshögskolan, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-52508.

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The sharing economy, which has been receiving significant attention from research due to its unprecedented growth in the recent past, is being seen as a potential driving force to transform and rethink society’s unsustainable approach to consumption. Especially, the concept of food sharing as part of the sharing economy is being considered as essential for a more sustainable world and thus aims at counteracting the unsustainable consumption behaviour of individuals. Even though the importance of food sharing concepts for society is undisputed, academia lags extensive research of this domain from a consumer perspective.  The aim of this study is to investigate the behavioural intention of consumers to engage and use digital, for profit food sharing platforms in a business to consumer setting to obtain an in-depth understanding of the key determinants by extending the Theory of Planned Behaviour. Additionally, a cross-cultural comparison has been undertaken to acknowledge the international importance of this field.  For the purpose of data collection, an online survey has been conducted. This yielded 4353 responses of which 2995 have been taken into account for the data analysis procedures in SPSS and SmartPLS. The software SmartPLS has been utilized to perform a partial least square structural equation modelling (PLS-SEM) assessing the measurement as well as structural model including the testing of the proposed hypotheses. Additionally, a multigroup analysis has been performed to investigate behavioural differences between cultures.  The empirical findings show that perceived usefulness and attitude are the strongest predictors of the behavioural intention followed by perceived behavioural control, economic benefit as well as subjective norm. Moreover, the attitude of consumers is strongly driven by sustainable considerations and the perceived trust of consumers towards digital food sharing platforms. Lastly, no statistically significant moderating effect could be identified with regards to culture.
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Nabernik, Lena, and Mustafa Ahmed Khan. "From harvest to end consumer: Consequence of the behaviour of "Generation Y " regarding food waste on the supply chain of fresh fruits and vegetables." Thesis, Internationella Handelshögskolan, Jönköping University, IHH, Centre of Logistics and Supply Chain Management (CeLS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-48604.

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Food waste is a major issue from various perspectives. During the process from harvest to the end consumer, almost one-third of food produced is wasted. It is not just the wasted food during the process that is concerning, there are issues in sustainability related to food waste that need to be considered. Moreover, there has been little attention to the issue of food waste in the downstream part of the supply chain and how specific behaviours affect the issue of wasting food.This thesis explores the food waste of fresh fruits and vegetables from a consumer´s perspective. To specify, the purpose of the study is to investigate the drivers of the disposal pattern of fresh fruit and vegetables, with an emphasis on the behaviour of "Generation Y" (born 1980 – 1995). Therefore, a revised model of the Theory of Planned Behaviour is applied. Also, to understand the behaviour of "Generation Y" regarding disposal, it is expected to identify impacts on the supply chain.A deductive approach is applied to this thesis. The qualitative study was conducted with open-ended survey questions to supplement the results with the answers of the respondents. The empirical data is collected from consumers within the “Generation Y” who usually purchase their fresh fruits and vegetables for their respective households. The data was analysed using the coding analysis which involves summarization and categorization of data.The results of the research reveal that external attitudinal factors such as price and marketing perception, storage habits, and quality consciousness and internal attitudinal factors such as sustainable environmental awareness, health consciousness, and subjective norms influence the respondents’ disposal behaviour. Moreover, the sustainable attitude of “Generation Y’’ leads to most of the consumers’ waste reduction, and highly influences the supply chain.
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Furbeck, Josefine, and Sofia Sjödin. "Is frozen the new fresh? : An observational study of low-involvement product choices." Thesis, Umeå universitet, Företagsekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-137541.

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The world today faces many challenges in terms of sustainability and how the world will be able to continue to meet demands of future generations. Sustainability aspects are considered by customers and organizations to a greater extent today than ever before. Businesses need to find new ways forward to encourage sustainable consumption to be able to exist in the future. The increasing amount of food waste represents one of many sustainability challenges and is a stated problem in developed countries. In Sweden, the households stand for the biggest amount of food waste along the entire supply chain. Producing something that is later wasted is an inefficient use of resources. This study aims to identify barriers for consumers to act pro-environmentally when consuming products of low involvement and find ways for the industry to overcome them. The thesis is commissioned for a large bread company in Sweden, who is in the starting blocks of start selling frozen bread, something that is not done to a great extent today. Frozen bread is a more environmentally sustainable alternative than substitute products and it will serve as the low-involvement product in focus of this study. The theoretical framework is built on theories regarding consumer decision-making, consumer behavior, sustainability and sustainable consumption. Through in-store observations of customers accompanied by follow-up interviews, a solid amount of data was gathered which allowed the authors to address the gap between intentions and behavior. Semi-structured interviews with the manager of the grocery store and the commissioned company give insights to the industry perspective of sustainability and consumer behavior. The empirical findings are presented from each data collection instance and are later analyzed and discussed with regard to four sub-purposes and the theoretical framework. The results have shown that existing barriers relate to customers’ habits, inertia, attitudes and lack of knowledge. The industry has the opportunity to bring forward sustainable products without tradeoffs, to create a win-win situation. By appealing to the customers’ hedonic needs and informing them about environmental benefits it is possible to influence customer norms to achieve a pro-environmental behavioral change.
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Nguyen, Thu Huong. "Employing gamification to support sustainable food consumption : Analysis and Redesign of the Too Good To Go mobile app." Thesis, Umeå universitet, Institutionen för informatik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-176371.

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An estimated 1.3 billion tons of food is lost or wasted every year, adding to the growing problem of CO2 emissions and global warming. Consequently, there is an urgent need to address this issue. However, while a lot of research in Human-Computer-Interaction has been conducted about food waste in private households, there is still a lack of research about people’s food waste at a retail level in restaurants. This paper explores the potential of gamification in the design of apps intended to support more sustainable food consumption behavior. This study is centered on the existing Too Good To Go app and examines current user behavior and perception through quantitative and qualitative methods. Then through employment of design frameworks and iterative prototype cycles the potential to encourage active sustainable food consumption is examined. Findings show that there are many challenges stopping users from actively using the current app more often.  Findings also suggest that gamification has the potential to increase users’ motivation to use the app beyond reasons of only saving food. The implications of this paper could present new opportunities for applying gamification to reduce food waste that could inspire researchers and practitioners to explore the theme further.
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Donelan, Amy K. "Consumer poultry handling behaviors." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20477.

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Master of Science
Human Nutrition
Delores H. Chambers
Understanding how consumers handle poultry can highlight gaps in consumer knowledge and practice of food safety. Quantitative research provides only a partial image, whereas qualitative data is helpful in gaining a complete picture of a shopper's behaviors. The objective of this study was to determine what poultry product microbes could potentially be transferred during purchasing and home storage; using a shop-along observational technique to observe actual shopping, transporting, and storing behavior of consumers with raw poultry products. In 71% (n=97) of the situations observed there was no visible hand sanitizer or wipes in the meat section of the grocery store. Plastic bags could be found in the meat section 85% (n=97) of the time, which only 25% of shoppers (n=82) used the bag for their poultry products. During transportation, the consumer bagged the poultry separately from other products in 71% of the observations. A majority of shoppers (59%) stored poultry without using a plastic bag or other container. Overall, there needs to be an increase in food safety education on the handling of poultry during purchasing, transporting, and storage.
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Span, Kati A. "Pre-Consumer Food Waste at Three Dining Facilities." Thesis, Virginia Tech, 2012. http://hdl.handle.net/10919/43204.

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The objectives of this 8-week study were to assess the amount (weight) of pre-consumer (production) food waste at a large university, serving 18,000 meal plan holders, and identify major contributors of food waste (i.e. food categories, types of waste). Dining facility managers and waste coordinators (WCs) were voluntarily recruited from three dining facilities to oversee all food waste data collection and entry by dining staff, and attend weekly meetings with the research team. Food waste was weighed by staff at the designated facilities using institutional food scales. Information about the food waste was then written on tracking sheets and entered into an online database. The tracking sheet and database contained information on: product description (i.e. food type), reason for waste, weight of food (lbs), disposal method (compost/food scraps, diverted, or trash), and any related comments. Waste analysis included aggregating weekly data by total waste (lbs), facility, food type, food groups of MyPlate, and reason for food waste. Quantitative results from this study reveal that thousands of pounds of food waste are disposed of each week, especially for proteins and grains. Results derived from qualitative interviews and focus groups indicated that waste tracking is beneficial for staff buy-in, creating waste standards to improve efficiency, and adjusting food production schedules. Implications from these results indicate ability to help guide policy and practice, and provide insight into major contributors of institutional food waste.
Master of Science
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Nemat, Babak. "Elucidating the Influence of Food Packaging Attributes on Source-separation of Food Packaging Waste at Home." Licentiate thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-24007.

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The global amount of waste generated by households, including food packaging waste, has been increasing continuously across the world, posing a massive threat to societies and the environment. Proper waste management, therefore, has become a challenging environmental issue and a priority for governments. Along with the technological advances, such as material recovery technologies, more stress has been placed on the strategies for moving away from disposal to waste prevention, separation, and recycling. Considerable efforts are being made to not only limit the overall production and the negative impact of waste on the environment and human health but also to minimize the cost of waste management. Separation of wastes at the source (i.e., source separation) is an integral part of such efforts toward enhancing the purity of collected waste and improving the quality of materials for recycling. Furthermore, sorting of waste as a habitual performance can serve as a practice for improving residents' recycling/sorting behavior. The packaging waste, including food packaging, forms a significant part of the municipal solid waste. The design of food packaging, therefore, has received a lot of attention as a useful tool to influence the consumers' sorting behavior, making it an interesting concept for research related to waste management. Presumably, the design of food packaging can meet consumers' sorting demands while being instructive and facilitating the sorting process, thus enhancing the recycling rate of the food packaging waste. Finding the ideal form of food packaging, however, requires an in-depth understanding of the packaging-consumer interactions throughout the sorting process. Considering the different characteristics of food packaging, it is expected that different food packages tend to influence a consumer in different ways. Nevertheless, the current knowledge is somewhat too general to be used by packaging developers to improve the sorting of the food packaging. Hence, the present thesis aims to provide a more in-depth insight into the influence of food packaging, as a product and service provider, on the consumer's/user's decision-making on sort of food packaging waste. The results assert that packaging to be sorted properly requires proper design to manifest its sorting related abilities such as easy to empty, easy to clean, and easy to fold, for the consumer. Selecting material, visual attributes, form, and function can amplify or reduce these sorting abilities of food packaging.
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Books on the topic "Food Waste. Consumer Behaviors"

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Principato, Ludovica. Food Waste at Consumer Level. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-78887-6.

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Schneeman, Barbara O., and Maria Oria, eds. A National Strategy to Reduce Food Waste at the Consumer Level. Washington, D.C.: National Academies Press, 2020. http://dx.doi.org/10.17226/25876.

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author, Wells Hodan Farah, Hyman, J. D. (Jeffrey D.), author, and United States. Department of Agriculture. Economic Research Service, eds. The estimated amount, value, and calories of postharvest food losses at the retail and consumer levels in the United States. Washington, D.C.]: United States Department of Agriculture, Economic Research Service, 2014.

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Principato, Ludovica. Food Waste at Consumer Level: A Comprehensive Literature Review. Springer, 2018.

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Board, Food and Nutrition, Division of Behavioral and Social Sciences and Education, National Academies of Sciences, Engineering, and Medicine, Health and Medicine Division, and Board on Environmental Change and Society. National Strategy to Reduce Food Waste at the Consumer Level. National Academies Press, 2020.

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National Academies of Sciences, Engineering, and Medicine. National Strategy to Reduce Food Waste at the Consumer Level. National Academies Press, 2020.

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Board, Food and Nutrition, Division of Behavioral and Social Sciences and Education, National Academies of Sciences, Engineering, and Medicine, Health and Medicine Division, and Board on Environmental Change and Society. National Strategy to Reduce Food Waste at the Consumer Level. National Academies Press, 2020.

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National Academies of Sciences, Engineering, and Medicine. A National Strategy to Reduce Food Waste at the Consumer Level. National Academies Press, 2020.

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Waste-free kitchen handbook: A guide to eating well and saving money by wasting less food. 2015.

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Gunders, Dana. Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money by Wasting Less Food. Chronicle Books LLC, 2015.

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Book chapters on the topic "Food Waste. Consumer Behaviors"

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Herrero, Mario, Marta Hugas, Uma Lele, Aman Wirakartakusumah, and Maximo Torero. "A Shift to Healthy and Sustainable Consumption Patterns." In Science and Innovations for Food Systems Transformation, 59–85. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-15703-5_5.

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AbstractThis chapter recognises that current food consumption patterns, often characterised by higher levels of food waste and a transition in diets towards higher energy, more resource-intensive foods, need to be transformed. Food systems in both developed and developing countries are changing rapidly. Increasingly characterised by a high degree of vertical integration, evolutions in food systems are being driven by new technologies that are changing production processes, distribution systems, marketing strategies, and the food products that people eat. These changes offer the opportunity for system-wide change in the way in which production interacts with the environment, giving greater attention to the ecosystem services offered by the food sector. However, developments in food systems also pose new challenges and controversies. Food system changes have responded to shifts in consumer preferences towards larger shares of more animal-sourced and processed foods in diets, raising concerns regarding the calorific and nutritional content of many food items. By increasing food availability, lowering prices and increasing quality standards, they have also induced greater food waste at the consumer end. In addition, the potential fast transmission of food-borne disease, antimicrobial resistance and food-related health risks throughout the food chain has increased, and the ecological footprint of the global food system continues to grow in terms of energy, resource use, and impact on climate change. The negative consequences of food systems from a nutritional, environmental and livelihood perspective are increasingly being recognised by consumers in some regions. With growing consumer awareness, driven by concerns about the environmental and health impacts of investments and current supply chain technologies and practices, as well as by a desire among new generations of city dwellers to reconnect with their rural heritage and use their own behaviour to drive positive change, opportunities exist to define and establish added-value products that are capable of internalising social or environmental delivery within their price. These forces can be used to fundamentally reshape food systems by stimulating coordinated government action in changing the regulatory environment that, in turn, incentivises improved private sector investment decisions. Achieving healthy diets from sustainable food systems is complex and requires a multi-pronged approach. Actions necessary include awareness-raising, behaviour change interventions in food environments, food education, strengthened urban-rural linkages, improved product design, investments in food system innovations, public-private partnerships, public procurement, and separate collection that enables alternative uses of food waste, all of which can contribute to this transition. Local and national policy-makers and small- and large-scale private sector actors have a key role in both responding to and shaping the market opportunities created by changing consumer demands.
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Lavorata, Laure, and Ophélie Mugel. "Food Waste and Consumption: Consumer Representations and Consequences for Their Behavior: An Extended Abstract." In Marketing at the Confluence between Entertainment and Analytics, 1181–85. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-47331-4_228.

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Gjerris, Mickey, and Silvia Gaiani. "Food Waste and Consumer Ethics." In Encyclopedia of Food and Agricultural Ethics, 1–8. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-6167-4_99-2.

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Gjerris, Mickey, and Silvia Gaiani. "Food Waste and Consumer Ethics." In Encyclopedia of Food and Agricultural Ethics, 1–7. Dordrecht: Springer Netherlands, 2016. http://dx.doi.org/10.1007/978-94-007-6167-4_99-3.

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Gjerris, Mickey, and Silvia Gaiani. "Food Waste and Consumer Ethics." In Encyclopedia of Food and Agricultural Ethics, 1000–1006. Dordrecht: Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-0929-4_99.

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Gjerris, Mickey, and Silvia Gaiani. "Food Waste and Consumer Ethics." In Encyclopedia of Food and Agricultural Ethics, 1312–18. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_99.

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Uusitalo, Outi, and Tuomo Takala. "From Scarcity to Abundance: Food Waste Themes and Virtues in Agrarian and Mature Consumer Society." In Food Waste Management, 257–88. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-20561-4_10.

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Shevchenko, Tetiana, and Yuriy Danko. "Consumer Behaviors in the Circular Economy with Special Focus on E-products." In Development in E-waste Management, 223–42. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003301899-17.

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Gaiani, S., R. Rolle, and C. Bucatariu. "Consumer-level food waste prevention and reduction towards sustainable diets." In Sustainable diets: linking nutrition and food systems, 89–98. Wallingford: CABI, 2019. http://dx.doi.org/10.1079/9781786392848.0089.

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Martini, Rita, Sari Lestari Zainal Ridho, Agung Anggoro Seto, Dika Setiagraha, and Astika Ulfah Izzati. "The Effect of Smart Society Living Standard and Restaurant Consumer Food Waste Awareness on Food Waste Reduction." In Proceedings of the International Conference on Applied Science and Technology on Social Science 2022 (iCAST-SS 2022), 640–44. Paris: Atlantis Press SARL, 2022. http://dx.doi.org/10.2991/978-2-494069-83-1_111.

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Conference papers on the topic "Food Waste. Consumer Behaviors"

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BISHOP, MIHAELA, and PHIL MEGICKS. "‘WASTE NOT, WANT NOT!’: QUALITATIVE INSIGHTS INTO CONSUMER FOOD WASTE BEHAVIOUR." In WASTE MANAGEMENT 2018. Southampton UK: WIT Press, 2018. http://dx.doi.org/10.2495/wm180281.

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Cruz-Cárdenas, Jorge, Ekaterina Zabelina, Olga Deyneka, Carlos Ramos, and Andrés Palacio Fierro. "Consumer Behavior in Product Disposal: Mapping the Field." In 13th International Conference on Applied Human Factors and Ergonomics (AHFE 2022). AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1002265.

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The disposal of products within the framework of the discipline of consumer behavior is a decision-making process. In this process, consumers make at least two decisions: the first to stop using a still usable product and the second to select a disposal method. Among the most common methods of disposal are storing products, giving them away, donating them, selling them, or throwing them away. The main difference between disposal and recycling behavior is that in the former the product is still usable, while in the latter the decision is regarding the waste of a product. Product disposal behavior has notable consequences for both consumers and society, which is why a growing number of academics have been attracted to this field of study. Given the growing body of literature that is being generated, the present study aims to generate an image of the body of existing documents on this subject in order to guide future research. The present study used the Scopus database to search for content, as it is a database that presents a good balance of quality and coverage. The search keywords were disposal AND {consumer behavior}. The search was carried out in November 2021. The results were limited only to literature generated in English. As a result, 158 documents were obtained. On this basis of documents, the present study carried out various bibliometric analyses. There is an increasing annual trend in the number of publications (19 in 2019, 29 in 2020, and 39 in 2021). The United States and its institutions are the main countries of affiliation of the authors. Additionally, the European Commission is the main funder. In order to determine the main topics of interest of the research, an analysis of the co-occurrence of words in the contents of the titles and abstracts was carried out using the VOSviewer software. The results showed the existence of three content clusters: 1) decision-making for disposal, 2) types of products disposed of, highlighting electronics, clothing, and food, and 3) social and environmental implications of the disposal of products. The current study ends by discussing the implications of these results.
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Rossa-Sierra, Alberto, Fabiola Cortes Chavez, Marcela De Obaldia, and Mariel Garcia-Hernandez. "Food packaging design that help reduce consumer-generated waste." In 13th International Conference on Applied Human Factors and Ergonomics (AHFE 2022). AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1001942.

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Estimations affirm that by 2030 there will be 9 billion people on our planet, which makes the problem of food a priority issue. A large part of the food, especially in industrialized countries, is packaged, either fresh produce from the field (fruits and vegetables) or cooked products, many of them in the ready-to-take mode.The recent COVID-19 pandemic increased the consumption of food prepared for home delivery, causing more waste in municipal landfills. In countries like Spain, takeaway fast food services have increased during the pandemic by 83% compared to 2019, already representing 3% of the shopping basket, which indicates that spending on this appearance has doubled.The Starpack Competition organized by the Institute of Materials, Minerals, and Mines of England used this problem as a theme for its contest in 2021. The students of the "Molds and production in plastics" course of Engineering in Innovation and Design at Universidad Panamericana in Mexico participated in the contest, obtaining outstanding positions in the awards.This communication shows the results obtained. We explain six design projects, who received prizes in the contest. The projects include a container for take-out tacos, a dehydrator container for fruits and vegetables, a Multi-purpose container for foods such as salads, sushi, hamburgers, etc., a container for scones, and finally, a container for fresh potatoes.All the proposals presented were made with recycled or recyclable plastic materials, thinking about the circular economy, the possibility of being re-used, and the reduction to a minimum of waste and the manufacturing process. The intervention of the human factor was taken into account during the design process, considering the physical and psychological aspects in the design of the packaging projects.
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ALMLI, VALÉRIE L., MARI ØVRUM GAARDER, and MARIT KVALVÅG PETTERSEN. "Communicating Packaging Functionality for Food Waste Reduction Influences Consumer Choices." In The 21st IAPRI World Conference on Packaging. Lancaster, PA: DEStech Publications, Inc., 2018. http://dx.doi.org/10.12783/iapri2018/24394.

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Ozbiltekin-Pala, Melisa, and Gülmüş Börühan. "INVESTIGATION OF PLATE WASTE IN UNIVERSITY REFECTO." In Sixth International Scientific-Business Conference LIMEN Leadership, Innovation, Management and Economics: Integrated Politics of Research. Association of Economists and Managers of the Balkans, Belgrade, Serbia, 2020. http://dx.doi.org/10.31410/limen.2020.379.

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Food waste is a crucial global problem in the world. It is also a crucial issue for food services, consumers etc. Food is wasted throughout the entire food chain. At the consumer level, 35 percent of wasted food occurs. One of the main causes of food waste at consumer level is determined as “plate waste”. Although, the issue needs sustainable solutions to decrease food waste, there is no permanent solutions in mass consumption places about food waste such as refectories, cafeterias. The aim of the study is to analyse the amount of plate waste in Yaşar University (YU) refectories in İzmir by observation method and to find ways of minimizing food waste in YU, providing sustainability and contributing to the development of circular economy and raising awareness about food waste problem. For this research, the food waste at the YU refectories in Izmir was analysed by observation method. For 1-week observation study, a total of 3883 trays were examined throughout the Main campus and T blocks. It is determined that the biggest percentage is the main course and more than 50 percent of trays consist of waste in YU refectories.
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Mirza, Sergiu, and Oleg Onofrei. "The buying and consumption behavior of consumers of sea buckthorn products." In 4th Economic International Conference "Competitiveness and Sustainable Development". Technical University of Moldova, 2022. http://dx.doi.org/10.52326/csd2022.27.

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The buying and consumption behavior of consumers of sea buckthorn products constitutes a behavior specific to food products. These behaviors represent certain acts of decision-making that are carried out both by the individual consumer and by the family consumer. Decisions made regarding the purchase and consumption of sea buckthorn berries or products obtained from sea buckthorn berries lead to the satisfaction of the needs of the components contained in sea buckthorn berries. These decisions include acts of decision making that occur before and after the purchase/consumption of these types of products. Regarding the product - sea buckthorn berries and the products obtained from sea buckthorn berries: juices, jams, etc., there is a buying and consumption behavior for the final consumer and for businesses that use sea buckthorn berries either as material premium in its activity or as an object of resale (agro-food processing, cosmetics, pharmaceutical, trade or public food).
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Comino, Elena, and Francesca Macioce. "New tools for teaching: educational cards for primary schools on the prevention of food waste." In Fifth International Conference on Higher Education Advances. Valencia: Universitat Politècnica València, 2019. http://dx.doi.org/10.4995/head19.2019.9168.

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This article shows the results obtained from the creation of some educational cards for primary school pupils on the topic of the food waste prevention. The collaboration between designers and experts in the educational field was fundamental for this project: we combined the communicative and design skills of the designer with the didactics knowledge of the educators. The activities have been created on the basis of the experiential methodology, the pupils feeling themselves the protagonist of the activities, combining the traditional educational activities, also trough cross-learning of good ecological practices. The proposed activities explore the life cycle of an aliment from when it is purchased by the consumer until it is disposed of, analysing in which stages the consumer wastes food. The exercises were created to understand how to avoid or reduce food waste in those specific phases. The result of the project is composed of two different books containing the educational cards, one for teachers and families with basic information on exercises and the other one for students containing the exercises. The final objective of the educational cards is to sensitize students and adults around them on the food waste problem.
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Rybanská, Jana. "Social Marketing as a Way to Address Excessive Food Waste at the Consumer Level." In Sustainable, Resilient and Fair Food Systems in the EU and Globally. October 6-7, 2022, Bratislava – Nitra, Slovak Republic. Slovak University of Agriculture in Nitra, Slovakia, 2022. http://dx.doi.org/10.15414/2022.9788055225579.148-159.

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Fu, Lu, and Kan-liang Wang. "The impact of nutritional information labels on consumer attitudes and behaviors in online food customization." In 2014 International Conference on Management Science and Engineering (ICMSE). IEEE, 2014. http://dx.doi.org/10.1109/icmse.2014.6930201.

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Giorges, Aklilu T. G., and John A. Pierson. "The Cooling Process of Agricultural Products After Boxing and Palletizing." In ASME 2018 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/imece2018-87788.

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Assuring that food products have acceptable quality and are safe to consume requires maintaining adequate nutrition levels and fulfilling consumer expectations. Quality losses can lead to food waste, resulting in increased economic costs and low consumer confidence. Therefore, quality expectations should be maintained at an acceptable level for consumer purchase and consumption. It is well known that a cold environment reduces the respiratory activities and kinematics of nutritional degradation. The cooling temperature is critical since lower than recommended cold temperatures may cause chill damage. Therefore, the food industry intensively employs cold storage methods to slow respiration rates, inhibit harmful bacterial growth, reduce water loss, and prolong shelf life in order to maintain product nutritional value and quality. Improving product cooling efficiency will reduce energy costs that are a significant expense for fruit and vegetable processors. Understanding the cooling process is key to the development of new technology and processes. However, most natural food products are not conformed to simple geometric shapes or uniform properties and distributions. Thus, the cooling process of an agricultural product (cucumbers) was investigated in this study. The study was conducted in a packing house, where the cooling temperature of the cucumbers was recorded by placing multiple thermocouples in the produce after boxing and palletizing as well as cold storage. The test results showed that individual produce cooling was relatively easy to predict. However, boxed and palletized cucumber cooling showed significant variations. For example, the temperature of the cucumbers changed depending on their location in the box in addition to the box location on the stack. In the case of boxed produce cooled by natural convection cooling, the temperature changed from 25 to 18 °C after three hours. However, in the case of palletized tunnel cooled, the temperature change ranged from 25 to 11 °C and 25 to 18 °C after nearly three hours of cooling. Indeed, the temperature differences indicated that the cooling rate has significant variations depending on the location of the produce. Some parts of the pallet received more direct contact with the forced cold air than other parts. Thus, it is very important for produce processors to understand cooling system performance. The study emphasized that efficient use of energy is one of the areas that can have not only significant cost savings but can also improve produce shelf life, reduce food waste, and maintain consumer confidence.
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Reports on the topic "Food Waste. Consumer Behaviors"

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Grainger, Matthew, Simone Piras, Simone Righi, Marco Setti, Gavin Stewart, and Matteo Vittuari. Integrated model of consumer behaviours in relation to food waste : Behavioural economics : D4.4 Linking Bayesian and agent-based models to assess consumer food waste. Netherlands: REFRESH, 2019. http://dx.doi.org/10.18174/477976.

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van der Haar, Sandra, and Gertrude G. Zeinstra. The impact of Too Good To Go on food waste reduction at the consumer household level : An explorative study. Wageningen: Wageningen Food & Biobased Research, 2019. http://dx.doi.org/10.18174/501904.

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Connors, Caitlin, Laura Malan, Murel Esposito, Claire Madden, Nefeli Trikka, Mel Cohen, Faun Rothery, et al. UK Public’s Interests, Needs and Concerns Around Food. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.ihw534.

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This qualitative and quantitative research explored UK consumer views and priorities in relation to our responsibilities around food hygiene and safety, but also around wider interests the public see critical in shaping their food choices and lives including: health and nutrition environment and ethics price quality and convenience consumer versus business power potential food futures The top priorities for consumers, and where they would like action taken on their behalf, are around ensuring: hygiene and safety standards are maintained or strengthened equitable access to safe, healthy, affordable food easy informed decision making trustworthy food information In the context of the UK, they would like to ensure farmers and UK agriculture are protected and that locally produced food is accessible. In the wider context of the system, consumers would like action on animal welfare and waste (food and packaging), and in the long term a steer towards fair, ethical and sustainable food systems.
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