Thèses : « 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, et 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, et 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, et 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, et 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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Stangherlin, Isadora do Carmo. « The impact of norms on suboptimal food consumption : a solution for food waste ». reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2018. http://hdl.handle.net/10183/178394.

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The main goal of this study is to investigate stimulus that can be used to increase consumers purchase intentions toward suboptimal food products. Consumers seem to have low preferences to buy fruits and vegetables with unusual appearance, products with damaged package and close to the expiration date, usually called suboptimal food products. However, rejection of suboptimal food is an important contributor to food waste levels. Interventions aimed at encouraging the purchase of suboptimal food are scarce, however needed. This study used the theory of normative influence to test the effect of both descriptive and injunctive norms on a product with an unusual appearance, a product with a reduced expiration date and a product with a damaged package. The first study tested different messages appeals to create a realistic norm in study 2. From this study, it was selected the social message appeal and the frequencies of purchase toward each product, using them in the messages as the prevalent norm The second study analysed the effect of injunctive and descriptive norms of purchase intentions toward suboptimal food and also tested the effect of environmental concern and food waste problem awareness. Results show that both environmental concern and food waste problem awareness impact purchase intentions toward suboptimal food. Additionally, appeals employing social norms proved to affect purchases intentions toward these products. However, this effect only occurred for the vegetable with an unusual appearance and the product with a package damaged. For the product with a reduced expiration date the norms had no effect. Moreover, for the product with an unusual appearance, food waste problem awareness mediated the effect of injunctive norm on purchase intentions. Based on the results, this study contributes to the theory of normative influences by showing that, in a general way, this theory is applied to food waste reduction issues, more specifically, with suboptimal food consumption. However, it is necessary to consider the type of sub-optimally and the context where the influence is applied. Additionally, was discussed how social norms can be used to tackle food waste and the implications for marketing and policy actions.

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Badiger, Aishwarya Satish. « Consumer Food Waste Reduction using Dynamic Labelling and Predictive Shelf-life Modelling for Pasteurized Milk ». The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532015322705163.

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Dobernig, Karin, et Karin Schanes. « Domestic spaces and beyond : Consumer food waste in the context of shopping and storing routines ». Wiley, 2019. http://dx.doi.org/10.1111/ijcs.12527.

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To significantly reduce the volumes of food currently wasted in industrialized countries, tackling food waste on the household level is paramount. While awareness campaigns and economic incentives are important measures, it is crucial to look beyond individual decision making and scrutinize how contextual factors frame consumer lifestyles in ways that intensify the issue of food going to waste. This paper addresses the role of material contexts-in particular, infrastructures and Technologies- in the shaping of food shopping and storing practices and thus consumer food waste. It presents an in-depth, qualitative study with 24 Austrian households, conducted from November 2016 to February 2017. Data were collected through food waste diaries, semi-structured interviews and a total of 16 focus group discussions. In line with other studies, we find that food waste is a largely unintended outcome of entangled daily routines revolving around food, such as meal planning, grocery shopping and food storing. The characteristics of food retail infrastructures-in terms of accessibility, density and type-shape these routines and thus potentially influence excess food purchases. Food storing practices as well depend on the characteristics of domestic infrastructures and co-evolve with technologies used for storing food. Unraveling the interconnectivity between material contexts and household food practices can inform policy, product design and food retail development and thus has implications for reducing consumer food waste.

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Williams, Helén. « Food Packaging for Sustainable Development ». Doctoral thesis, Karlstads universitet, Avdelningen för energi-, miljö- och byggteknik, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-7328.

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Packaging has been on the environmental agenda for decades. It has been discussed and debated within the society mainly as an environmental problem. Production, distribution and consumption of food and drinks contribute significant to the environmental impact. However, consumers in the EU waste about 20% of the food they buy. The function of packaging in reducing the amount of food losses is an important but often neglected environmental issue. This thesis focuses on the functions of packaging that can be used to preserve resources efficiently and reduce the environmental impact of the food-packaging system. The service perspective is used to increase knowledge about consumer interaction with packages. Fifteen packaging attributes, for example, ‘easy to empty’, ‘hygienic’ and ‘contain the right quantity’, were identified as influencing the amount of food losses at the consumer. The result showed that there are potentials to both increase consumer satisfaction and decrease the environmental impact of the food-packaging system, when new packaging design reduces food losses. A model was developed that calculates the balance of environmental impact between reduction of food losses, and more packaging material. The result showed that it can be environmentally motivated to increase the environmental impact of packaging, if the amount of food losses is reduced. This is especially true for food items with high environmental impact, e.g. meat and dairy products, and for food items that have a high share of loss, e.g. bread. I have also explored to what extent packaging can influence food losses in households. The study showed that about 20% to 25% of household food waste was related to packaging. The households noted three packaging attributes as the main causes for food losses; ‘too big packaging’, ‘difficult to empty’ and ‘best-before-date’. Finally there is a discussion of packaging research in the context of sustainability principles, and suggestions for further research.

Paper IV was still a manuscript at the time of the thesis defense.

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Schwanda, Peter Benjamin. « What's next ? Thinking beyond the box : landscapes of exchange and consumer waste as food for cultural change ». Thesis, Montana State University, 2007. http://etd.lib.montana.edu/etd/2007/schwanda/SchwandaP0507.pdf.

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The current state of architecture is pregnant with possibility for its future. As technology and innovation give shape to a malleable landscape of digital media, the world surges onward, pioneered by high-tech industries and everready consumers. International political and commercial forces are colliding and entwining in new ways as globalization increases and borderless commerce gains momentum. As the power struggle over consumer dollars and sociopolitical control has intensified a "one planet" mentality, globalization continues to exhibit our interconnectedness. However, another significant power struggle ferments between the human race and the planet itself and the impact of the former upon the ecological state of the latter. At the heart of this situation lies the environmental movement of activists and scientists alike, who seek remediation and revolution. The important questions, however, pertain to the world's readiness for and acceptance of a "green revolution"; architecturally, this translates to the commercial and societal acceptance of truly sustainable and ecologically minded design and construction. The irony of the sustainable or "green" movement is that it is not truly sustainable itself - the philosophy and approaches behind current practice have not yet provided the impetus to ensure its staying power. The future of the postmodern ecological movement has the potential to be self-sustaining, drawing on the revolutionary power and the logic of the philosophy behind the very movement itself.

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Ligon, Victoria K. « Shop More, Buy Less : A Qualitative Investigation Into Consumer Decisions That Lead To Food Waste In U.S. Households ». Thesis, The University of Arizona, 2014. http://hdl.handle.net/10150/332880.

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Estimates suggest that 40% of the food grown in the United States ends up in landfills. Household losses are the highest contributor to volume of waste overall, and individual households are estimated to discard around 15% of their total acquired food inventory. Consumers are generally waste averse and a vast majority have been shown to object to wasting food in particular, yet almost all consumers discard a substantial volume of potentially edible food each year. This exploratory qualitative study sought to uncover underlying psychological mechanisms behind this discrepancy between attitude and behavior by exploring the decision-making processes that consumers engage in as they acquire, prepare, consume and discard food. By exploring the patterns of thinking that shape household provisioning practices through an initial in-depth interview, a two-week long household food diary and a follow-up interview with 17 diverse consumers, a grounded theory emerged to explain this counter-intuitive behavior pattern. Extending research from behavioral economics and decision making literature, data from this study suggests the following: 1) people evaluate cost of goods based on incomplete value estimations that fail to account for the costs associated with discarding potentially edible foods; 2) costs associated with the act of shopping are salient and encourage less frequent provisioning trips; 3) people do not adequately account for costs associated with overbuying and storing food; and 4) consumer strategies aimed at maximize efficiency in food acquisition through less frequent shopping trips may actually result in increased inefficiency in the form of greater waste and higher overall cost of goods. Based on emergent findings, a strategy for waste avoidance is presented along with managerial implications.

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Yang, Lily L. « Assessment of consumers' knowledge, attitudes, awareness, and beliefs of food handling and beef safety handling behaviors ». Diss., Virginia Tech, 2018. http://hdl.handle.net/10919/84496.

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Consumers desire tender, juicy, and flavorful cuts of beef. Mechanical tenderization (MT) and enhancement methods applied to lower valued beef cuts can improve tenderness, flavor or juiciness, increasing desirability for the consumer. However, these processes can introduce pathogens that may be present on the exterior of the meat into the sterile interior. This process renders an ‘intact’ product ‘non-intact’ and requires altered cooking methods to ensure safety. The primary pathogens of concern for beef products are Shiga-toxin producing Escherichia coli (STEC). STEC are associated with approximately 265,000 illnesses and 3,600 hospitalizations annually. Since 2006, there have been 6 STEC outbreaks in the United States and 18 cases in Canada attributed to MT beef (MTB). The pathogen has also been implicated in 136 non-intact beef-related recalls. Due to the potential food safety hazards associated with MTB, mandatory labeling of these products was mandated in 2015 to inform consumers on how to safely handle the product. While this is a good step to inform consumers, it is unclear how familiar they are with the terms associated with these processes. Consumer’s knowledge, beliefs, attitudes, awareness, and behaviors related to MTBs is quite limited. This study uses an exploratory sequential mixed-methods design, to assess consumer knowledge of MTB. Qualitative focus groups conducted throughout urban and rural North Carolina and Virginia found that although participants purchased MTBs, they were unaware of the process, did not prepare MTBs properly, wanted to know more about the process, and wanted applicable risk messages. A nationwide survey developed from the focus group findings found that demographic differences were associated with knowledge of; and how participants interact with MTBs. How demographics influence consumer’s beef safety knowledge, practices, and risky behaviors was further explored. Demographic characteristics were highly correlated with consumers’ behaviors surrounding beef storage, refrigerator temperature knowledge, defrosting behaviors, meat washing, and meat preparation behaviors. Collectively, the mixed methods research design provided insight into specific demographic characteristics related to consumer attitudes, beliefs, and behaviors surrounding beef safety. This data will help inform the development of well-crafted, culturally, and socially relevant risk messaging that may promote safe handling behaviors.
Ph. D.

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Araújo, Gustavo Porpino de. « Food waste in lower-middle income households : a qualitative analysis of antecedents and a typology of food wasters ». reponame:Repositório Institucional do FGV, 2015. http://hdl.handle.net/10438/15041.

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This dissertation, based on empirical data collected with 50 nutritional gatekeepers distributed in Brazil (n=30) and the US (n=20), aims to provide an improved understanding of household food waste in the lower-middle income context. The thesis is comprised in three essays, which combined, fulfill the objectives of identifying the core antecedents of food waste and delineating a typology of food wasters. Additionally, it presents a contextualization of food waste worldwide and a concluding chapter proposes an agenda for future research studies on consumer food waste. Food waste, as a research theme, provides the opportunity for scholarly work in marketing to meet the criteria of managerial, public policy, and societal relevance. In the first article, I describe the drivers of the so-called “food waste paradox”, the identification and analysis of food waste in families with income constraints while presenting the food consumption itinerary and the core antecedents of wasted food. This first essay, based on data collected in Brazilian families, illustrates also how cultural norms, such as over-preparing food to show hospitality or as a form not to be perceived as poor, can generate more food waste. In the second essay, a grounded theory oriented research highlights the role of affection and abundance on consumer food waste. This second study presents a framework with six dimensions of food waste - 1. Affection; 2. Abundance; 3. Multiplicity of choices; 4. Convenience; 5. Procrastination; 6. Unplanned routine - to enrich the theoretical contributions. Based on empirical data collected in American families, it provides novel explanations, such as on how stockpiling comfort foods in abundance – a form of both boosting positive self-emotions and showing affection for kids – can promote more food waste. In sum, the second essay identifies a negative outcome of affection and food abundance in the family context, while providing a theoretically relevant general framework for the food waste phenomenon. Finally, the third essay, drawing from the entire dataset and a new data gathering from ten families, proposes a behavioral typology of household food waste, an original contribution to consumer behavior studies. The identification of five distinct food wasters’ types - (1) Caring mothers; (2) Heavy cooks; (3) Leftovers killers; (4) Procrastinators; (5) Resourceful mothers - contributes to theory, whilst a number of potential implications for nutritional educators and government officials are explored in light of the findings. A comparison of the Brazilian and American samples explains the characteristics of each type identified, showing many similarities in their respective food waste behaviors. Waste levels perceived per country are also compared. Overall, findings from the three studies, such as the itinerary presented and the identification of the major drivers of household food waste, can contribute to maximizing the results of campaigns aimed at mitigating food waste, and they provide insights for retailers interested in sustainability initiatives. Broadly-based, results presented can also be applied to improve hunger relief programs and nutritional education projects undertaken by the public sector or NGOs.
Esta dissertação doutoral, com base em dados empíricos coletados com 50 mães distribuídas no Brasil (n = 30) e nos EUA (n = 20), tem como objetivo fornecer uma melhor compreensão do desperdício de alimento no contexto da baixa renda. A tese é composta por três artigos, que combinados, cumprem os objetivos de identificar os antecedentes do desperdício de alimento e delinear uma tipologia dos desperdiçadores de alimento. Adicionalmente, contextualiza o desperdício global e um capítulo propõe uma agenda futura para estudos sobre desperdício de alimento no âmbito do consumidor. O desperdício de alimento nas famílias, enquanto tema de pesquisa, oferece a oportunidade para o trabalho acadêmico em marketing cumprir os critérios de relevância social, gerencial e para políticas públicas. No primeiro estudo, descrevem-se os fatores do chamado 'paradoxo do desperdício de alimento', a identificação e análise do desperdício de alimento em famílias com restrições orçamentárias, enquanto apresentam-se o itinerário do consumo de alimentos e os antecedentes do desperdício. Este primeiro artigo, elaborado com dados coletados em famílias brasileiras, ilustra também o papel das normas culturais, tais como o preparo abundante de alimento para mostrar hospitalidade ou como forma de não ser percebido como pobre, no aumento do desperdício. No segundo artigo, uma grounded-theory (teoria fundamentada nos dados) destaca o papel do afeto e da abundância no desperdício de alimento familiar. Para enriquecer as contribuições teóricas, este segundo estudo apresenta um framework com seis dimensões do desperdício de alimento (1. Afeto; 2. Abundância; 3. Multiplicidade de escolhas; 4. Conveniência; 5. Procrastinação; 6. Rotina sem planejamento). Baseado em dados empíricos coletados em famílias americanas, este estudo proporciona novas explicações, a exemplo de como o estoque abundante de comfort foods - uma forma de impulsionar tanto emoções positivas para si quanto mostrar afeto para crianças – pode gerar mais desperdício de alimentos. Em síntese, o segundo artigo identifica uma consequência negativa do afeto e da abundância de alimentos no contexto familiar, e apresenta um framework teoricamente relevante. Finalmente, o terceiro artigo, a partir do conjunto de dados dos estudos anteriores e de nova coleta com dez famílias, propõe uma tipologia comportamental do desperdício de alimento, uma contribuição original aos estudos de comportamento do consumidor. A identificação de cinco tipos de desperdiçadores de alimentos - (1) Mães carinhosas; (2) Cozinheiras abundantes; (3) Desperdiçadoras de sobras; (4) Procrastinadoras; (5) Mães versáteis - contribui para a teoria, enquanto implicações potenciais para educadores nutricionais e agentes públicos são exploradas a partir dos resultados. Como uma forma de explicar as características de cada um dos cinco tipos identificados, compara-se aspectos das amostras brasileira e norte-americana, que apresentam similaridades no comportamento de desperdício de alimento. Os níveis de desperdício percebidos por país também são comparados. Em suma, os achados dos três artigos podem contribuir para maximizar os resultados de campanhas de conscientização voltadas à mitigação do desperdício de alimento, e apresentam ideias para varejistas interessados em iniciativas de sustentabilidade. Mais abrangentemente, os resultados apresentados também podem ser aplicados para incrementar programas de combate à fome e projetos de educação nutricional realizados pelo setor público ou ONGs.

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Birau, Mia. « Gaspillage alimentaire, une approche du comportement du consommateur ». Thesis, Université Grenoble Alpes (ComUE), 2017. http://www.theses.fr/2017GREAA015.

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Au cours des dernières années, l'impact environnemental de la consommation alimentaire des consommateurs est devenu un des principaux objectifs de l'attention publique et politique. Les déchets alimentaires constituent l'une des plus grandes fractions du total des déchets ménagers. La quantité de nourriture gaspillée dans l 'Union Européenne (EU - 27 pays) était estimée à environ 89 millions de tonnes par an, dont la plus forte proportion est produite par les ménages, qui produisent également la plus grande proportion de déchets évitables (BIO Intelligence Service, 2010).Il est surprenant que peu de recherches associent la consommation alimentaire à la recherche sur les déchets alimentaires. Notre intérêt pour les déchets alimentaires provient de deux sources. Tout d'abord, il est important du point de vue de la durabilité. Le gaspillage alimentaire est un problème de consommation avec des impacts négatifs sur les ressources naturelles. Deuxièmement, d'un point de vue académique, nous sommes intrigués par le peu d'intérêt des recherches menées par les consommateurs sur les comportements liés aux déchets et en particulier sur les déchets alimentaires. Les contributions susmentionnées introduisent le gaspillage alimentaire comme un sujet de recherche pour le comportement des consommateurs et évoquent les principales facettes du problème, identifient les principaux antécédents au gaspillage alimentaire et suggèrent des théories du comportement des consommateurs qui aident à mieux comprendre les questions pertinentes. En outre, deux mesures politiques possibles sont testées et d'autres recommandations sont données.Dans cette thèse, nous commençons par dessiner une image plus large du gaspillage alimentaire. Ce chapitre se concentre principalement sur les déchets alimentaires en identifiant les théories du comportement des consommateurs qui sous-tendent le comportement des consommateurs en matière de déchets et présente un ordre du jour détaillé pour les futures recherches et les répercussions sur les politiques publiques.À partir du premier chapitre, le chapitre deux explore une possible implication des théories comportementales dans la politique publique afin de prévenir les déchets alimentaires. À l'aide d'études expérimentales, ce document s'appuie sur la littérature des normes sociales et présente des preuves d'un processus qui explique les effets négatifs possibles des campagnes de sensibilisation qui utilisent des normes descriptives négatives. Lorsque les campagnes de sensibilisation utilisent ce type de normes, les consommateurs les perçoivent comme des messages de blâme et utilisent l'information comme une excuse pour se comporter pire que ce qu'ils auraient réellement en l'absence du message. Ce processus est expliqué par la perception de la difficulté de la tâche. Le chapitre présente également des solutions pour bloquer ces effets négatifs et aider à la prévention des déchets.La prochaine activité dans la lutte contre les déchets alimentaires est de réduire la quantité de déchets. Il existe différentes méthodes possibles pour résoudre ce problème: la bonne gestion des aliments au niveau de l'agriculture et du commerce de détail, le recyclage, l'utilisation de restes au niveau des consommateurs, etc. Le chapitre trois a porté sur les campagnes existantes visant à réduire les déchets alimentaires des agriculteurs, , Produits mal formés. En utilisant la conception expérimentale, ce chapitre explore les attitudes des consommateurs envers les produits mal conçus. L'objectif de ce chapitre est de présenter des preuves que les consommateurs ont des attitudes positives vis-à-vis des produits mal formés, que des campagnes de «production laide» peuvent être mises en œuvre avec succès sans nuire à l'image des détaillants et ainsi réduire les déchets alimentaires
In recent years the environmental impact of personal food consumption has become a main focus of public and political attention. Food waste is one of the largest fractions of the total household waste. The quantity of food wasted in the European Union (EU - 27 countries) was estimated to be around 89 million tons annually, out of which the highest proportion is produced by households, who also produce the highest proportion of avoidable waste (BIO Intelligence Service, 2010).Surprisingly there is little research associating research on food consumption with research on food waste. Our interest in food waste stems from two sources. First it is important from a sustainability perspective. Food waste is a consumption problem with clearly negative impacts on natural resources. Second, from an academic perspective, we are intrigued by the little focus of consumer research on waste behaviors and particularly on food waste. The above contributions introduce food waste as a research topic for consumer research and elicit the main facets of the problem, identify the main antecedents of food waste, and suggest consumer behavior theories that help better understand the relevant issues. Furthermore, two possible policy measures are tested and further recommendations are given.In this thesis we start by drawing a larger image of food waste. This chapter focuses mostly on food waste by identifying consumer behavior theories that underlie consumers’ waste behavior and presents a detailed agenda for future research and for public policy implications.Drawing from the first chapter, Chapter Two explores one possible public policy implication of behavioral theories in order to prevent food waste. Using experimental studies, this paper builds on social norms literature and presents evidence for a process that explains the possible negative effects of awareness campaigns that use negative descriptive norms. When awareness campaigns use these types of norms, consumers perceive them as blaming messages and use the information as an excuse to behave worse than they actually would have in the absence of the message. This process is explained through perceptions of task difficulty. The chapter also presents solutions for blocking these negative effects and helping the prevention of waste.The next activity in the endeavor of fighting against food waste is reducing the amount of waste. There are different possible methods that can address this issue: proper food management at agricultural and retailing level, recycling, using leftovers at consumers’ level etc. Chapter Three focused on existing campaigns designed to reduce farmers’ food waste, by inciting consumers to purchase imperfect, misshaped produce. Using experimental design, this chapter is exploring the attitudes consumers have towards misshaped produce. The aim of this chapter is to present evidence that consumers have positive attitudes towards misshaped produce, that “ugly produce” campaigns can be implemented successfully without damaging retailers’ image and thus that food waste can be reduced

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Schubert, Franziska. « Exploring and predicting consumers' attitudes and behaviors towards green restaurants ». Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1216261814.

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Williamson, Sara. « A MULTIVARIATE ANALYSIS OF CONSUMERS’ BELIEFS, ATTITUDES, AND BEHAVIORS ASSOCIATED WITH LOCALLY PRODUCED FOOD AND FARMERS’ MARKET PATRONAGE ». UKnowledge, 2014. http://uknowledge.uky.edu/agecon_etds/21.

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While farmers’ market vendors rely on loyal and frequent patrons to purchase their products, it is unclear how the intrinsic differences among farmers’ market shoppers serve as indicators of potential shopping frequency at farmers’ markets. The objectives of this thesis are to identify consumers’ intrinsic values associated with characteristics of local foods, examine how these values are reflected in consumption behaviors among farmers' market shoppers, and explore the relationship between consumption activities and shopping frequency at farmers' markets. Results suggest that the differences between frequent and infrequent farmers’ market shoppers could be explained by the individual’s levels of high and low involvement in consumption activities that reflect intrinsic values associated with benefits of locally produced foods. Market patrons who generally exhibit higher levels of involvement in these activities are more likely to be frequent farmers’ market shoppers; this is particularly true for those who are drawn to activities associated with public life or group settings. This information can be used by farmers’ market managers and vendors to develop targeted marketing strategies for retention of frequent market shoppers and also for increasing market patronage for less frequent market shoppers.

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Leverenz, Dominik [Verfasser], et Martin [Akademischer Betreuer] Kranert. « The use of self-reporting methods to identify food waste reduction potentials at consumer level - a support to achieve SDG 12.3 / Dominik Leverenz ; Betreuer : Martin Kranert ». Stuttgart : Universitätsbibliothek der Universität Stuttgart, 2021. http://d-nb.info/1234985462/34.

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Shabir, Asim. « Supersizing : a financial saving or threat to consumer health : the moderating role of nutritional labels ». Electronic Thesis or Diss., Aix-Marseille, 2019. http://theses.univ-amu.fr.lama.univ-amu.fr/191125_SHABIR_168p658wo433wo325yrsqlh_TH.pdf.

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Cette thèse adopte une approche mixte basée sur des études qualitatives et quantitatives. Dans un premier temps, une phase exploratoire qualitative permet de mettre à jour les antécédents et les conséquences d’un achat de produits alimentaires en grand format. Les conclusions de cette phase qualitative suggèrent que le consommateur choisit le format des aliments selon le rapport quantité/prix, la sensation de faim, la ressemblance et l’influence sociale. De plus, choisir les grands formats génère diverses conséquences, en termes d’économies financières, de problèmes de santé, de gaspillage alimentaire, de culpabilité et de satisfaction. Notre étude qualitative nous permet de proposer un modèle centré autour de l’alternative entre les avantages financiers et les considérations de santé. L'étude quantitative a démontré que les stratégies de prix dégressifs selon les quantités achetées incitent non seulement les consommateurs à acheter et à consommer davantage, mais aussi, dans le même temps, amenuisent leurs objectifs de santé et diminuent leur culpabilité de trop consommer (souvent associée aux aliments hédoniques). Cependant, la présence d’étiquettes nutritionnelles contenant les informations relatives aux calories et aux nutriments pour le format proposé, remet au premier rang les objectifs de santé et augmente le sentiment de culpabilité. Cette thèse contribue à la littérature existante sur le « supersizing » dans le cas de produits alimentaires. A la lumière de la théorie des Moyens-Fins et dans une approche de Transformative Consumer Research ; cette recherche apporte des pistes d’action susceptibles d’améliorer le bien-être alimentaire de tous
This dissertation adopted a mixed-method approach based on qualitative and quantitative studies. The qualitative exploratory research examined the antecedents and consequences behind the purchase of supersized food products. Our findings from the qualitative study suggest that consumers’ choice of upsized food is inspired by several antecedents such as price quantity trade-off, hunger, likeness, and social influence. Besides, the acquisition of a larger food container also results in some inevitable consequences, which appear in the form of financial saving, health concerns, food waste, guilt, and satisfaction. Our qualitative study led the foundation for quantitative research to further examine the role of supersized pricing.The quantitative study demonstrated that such pricing strategies not only cause consumers to purchase and consume more but at the same time influence their crucial goals in distinct domains, expressly, by diminishing the importance of health goals and decreasing the anticipated consumption guilt which is often associated with hedonic foods. The supersized pricing is influential in affecting the buying behavior of consumers; however, the carefully designed nutritional labels containing the nutritional information related to the whole portion can refrain them from diminished health focus and increase their feelings of guilt for hedonic food. Moreover, supersized pricing can also be used to enhance the size choice of healthy food.This dissertation contributes to the existing literature on supersizing, consumption guilt, and nutritional labeling in light of the Means-End theory and TCR. It also discusses the marketing and public policy implications

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Soldatenko, Alexandra. « Les implications juridiques des nanotechnologies ». Thesis, Strasbourg, 2017. http://www.theses.fr/2017STRAA033.

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Alors qu’un nombre non négligeable de produits contenant des nanomatériaux est déjà présent sur les marchés, nous manquons de recul tant en ce qui concerne les risques pour la santé et l’environnement que les bénéfices qu’ils peuvent apporter à la société sur le long terme. La présente thèse aborde la question suivante : quel régime règlementaire est en mesure de procurer le plus haut niveau de protection contre les risques avérés ou suspectés des nanotechnologies tout en soutenant simultanément la compétitivité et l'innovation ? Bien que l’Union européenne et les Etats-Unis se soient efforcés de trouver des solutions nuancées en fonction des besoins, des capacités, des enjeux inhérents à chaque secteur concerné et de leurs traditions juridiques respectives, l’on ne peut que constater l’émergence d’une réglementation des nanotechnologies à géométrie variable
While a significant number of products containing nanomaterials is already in widespread use, we have little understanding of risks and benefits they can bring to the society in the long term. The objective of this PhD thesis is to answer the following question: which regulatory framework can ensure a high level of protection against real or suspected risks of nanotechnologies while promoting competitiveness and innovation ? Although the European Union and the United States have attempted to find nuanced solutions according to the needs, capacities and challenges, which are proper to each sector concerned and their respective legal traditions, the emerging regulatory framework for nanotechnologies is characterised by a high degree of fragmentation

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Garzón, Andrés Mauricio Ruiz. « Consumer behavior in household food waste : comparing portuguese and colombian samples ». Master's thesis, 2022. http://hdl.handle.net/10362/136702.

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Dissertation presented as the partial requirement for obtaining a Master's degree in Information Management, specialization in Marketing Intelligence
Food waste is a global challenge that has gained prominence as more room has been provided to investigate its roots and causes in order to preserve the efficiency of natural resources and its economic repercussions on countries. Yet, the amount of food waste varies greatly between developed and developing countries. By conducting conclusive research through both descriptive and correlation examination and a thorough review of existing literature, the present study aims at understanding the behavior of consumers towards food waste in Portugal and Colombia to promote awareness within the population as well as the endorsement of policies that tackle food waste in both countries. Up to now, the comparison of main drivers of consumers towards food waste generation within these two countries at household level have remained practically unexplored. Therefore, the outcome of this research study has substantial relevance to grow awareness among the general community and to facilitate policies that address food waste and associated impacts to promote behavioral change in both markets.

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Papaj, Katarzyna Anna. « Food waste - Policies, initiatives and consumer behaviour. Case study : Poland and Portugal ». Master's thesis, 2016. http://hdl.handle.net/10362/20044.

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Food waste is a serious ethical, environmental and economic problem of excessive contemporary consumerism. The European Union (EU) estimates that around 88 million tonnes of food are wasted annually, with associated costs estimated at 143 billion euros. Food waste occurs in all phases of the food supply chain, starting with producers and ending with consumers, and this food waste has a staggering environmental impact. There are several factors which contribute to excessive quantities of wasted food. Some are related to current production systems and product commercialization, including food quality and security norms, others are more personal like people’s food habits, awareness, values and consumer attitudes in regards to consumption and food waste. In order to implement policies, strategies and measures which contribute to reducing food waste on the consumer level there is a need to understand the factors which shape consumer behaviours. Starting with the models and variables indicated in the literature overview, possible determinants of environmental behaviour were presented. Through these variables the study seeks to estimate if there is a differences between consumers in countries with different contexts and food habits by choosing Poland and Portugal as the case studies. The main differences between these countries lies in two key aspects which could have an influence not only on the behaviour related to consumption and wasting food but also on self-awareness and attitudes towards the problem. On the one hand Poland is one of the most agricultural country in the EU, while Portugal has already lost much of its agricultural production, whilst on the other hand, Polish and Portuguese food habits are different. To achieve these objectives in terms of methodology, an online survey was created. The survey was translated into Polish and Portuguese and its goal was to understand the reasons for food waste, purchasing behaviour, attitudes, the level of consumer knowledge and opinions with respect to food waste, as well as perception about the quantities of wasted food in the consumer’s household. Based on responses obtained in the survey in which 232 Polish and 244 Portuguese consumers participated, the conclusion is that despite the different contexts and food habits some of the behaviours and opinions are similar, namely the motives for throwing food away and opinions about the measures which could be taken to reduce food waste. Through the analysis, the results have shown that Polish consumers waste more than Portuguese and have less positive attitudes towards food waste than Portuguese consumers. Furthermore, the Polish seem to attribute less importance to the food waste problem and have less knowledge about food waste. These differences could be not only due to different contexts and food habits but also to the types of campaigns and initiatives which Governments and Governmental organizations from both countries have implemented.

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Rebmann, Marie Fabienne. « The effect of resource scarcity on consumer behavior regarding ugly food ». Master's thesis, 2021. http://hdl.handle.net/10362/123539.

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This thesis examines how remindersof scarcity influence consumers’ behavior regardinguglyfood(i.e.,edible food which does not meet aesthetic standards). The experiment showed that reminders of resource scarcity versus abundance increase the willingness to choose ugly food but do not influence the purchase intention and willingness to pay for ugly food. However, the increase in willingness to choose is not mediated by an increase in the importance of utilitarian benefits nor by a decrease in the importance of hedonic benefits. Thus, other possible mediators are suggested. Finally, managerial implications are discussed based on the findings

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Tan, Yi-Khim, et 陳怡欽. « A Study of Food Waste from Consumers’ Perception, Attitude and Behavior in Taiwan ». Thesis, 2018. http://ndltd.ncl.edu.tw/handle/2nz5xt.

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碩士
國立臺灣大學
農業經濟學研究所
106
In Taiwan''s traditional cultural practices, the virtues of cherishing food are not wasted, but with the development of social economy, convenience of life and food safety have become the priority considerations in the people''s eating habits. The traditional virtue of "salvation" seems to be gradually ignored. However, under the trend of the times and the needs of "sustainable development" and "food security", the issue of "reducing food loss and waste" has been paid attention to by countries all over the world. The United Nations'' Sustainable Development Goals 2030 Agenda clearly sets out the clear goal of halving food losses and waste by 2030. Under the active promotion of relevant international organizations such as FAO and APEC, countries have launched relevant plans to achieve the common goal of reducing food loss and waste. This study organizes the general situation of countries to promote the issue of reducing food loss and waste, focusing on the consumer side, and exploring the various promotion programs of public and private sectors from the study of consumer perceptions, attitudes and behaviors, including through government departments. The budget is expanded year by year to promote and organize cooperation between governments at all levels and private enterprises to promote communication activities that encourage consumers to change their awareness and actions, such as the “3010 Movement” in the food and beverage industry, the “transactional practice change” in the food industry, and “effectiveness”. Proposals such as the reform of the period, the "review of logistics practices", the "improvement of demand forecasting technology", the "innovation of food packaging materials" and the "reduction of loss-reducing recipes" have effectively gained recognition and support from the public, making food waste reduction a kind of All national movements benefiting from all parties. The survey of this study shows that the Taiwanese people have a high degree of recognition and willingness to implement the issue of food loss and waste. However, due to the lack of sufficient relevant information in daily life, the degree of actual action is not considered in the context of food safety and convenience. high. However, due to the influence of traditional virtues, if communication can be used to eliminate people''s doubts about food safety, the willingness to participate in the proposal to reduce the cost of daily life is quite high. Such as moderate ordering, packaging food validity period labeling, willing to give priority to restaurants or retail supermarkets with food certification, willing to pack the leftovers. The conclusion of this study is that Taiwan can refer to the experience of various countries to clarify the law to obtain the source of the law, through the study of consumer perceptions and attitudes and living habits, combined with the public and private sectors to promote various related activities, targeting consumers and Enterprises, instigating the changes in consciousness, action and business habits, let the issue of reducing food waste and waste go deep into the daily life of the people and become the national movement to achieve the common goal set by the international community.

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Duann, Roger, et 段維釗. « A Study of Health Food Consumer Purchase Behaviors ». Thesis, 2007. http://ndltd.ncl.edu.tw/handle/30739116223723408341.

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碩士
國立臺北大學
企業管理學系碩士在職專班
96
In 2006, the statistics from Industrial Development Bureau, Ministry of Economic Affairs indicated that the production value of health food in Taiwan reached NT$ 38 billion. With the increase rate up by 10 % per year, it is estimated that the production value can well reach NT$ 46 billion in year 2008, making this industry one with even better future prospects. The purpose of this research includes the following three aspects: (1) To investigate the antecedents of health food purchase; (2) To enquire into the potential factors that influence health food purchase intentions; (3) To gain a more profound understanding of health food customer behaviors so that relevant marketing strategies can be made properly. The framework of this research study is based on TPB (Theory of Planned Behavior) by Ajzen (1985, 1991) and DTPB (Decomposed Theory of Planned Behavior) by Taylor and Todd (1995), incorporating embedded meanings from Health Belief Model, proposed by Rosenstock (1974). Such an integrated dimension consists of perceived threat, likelihood of action, and attitude toward the behavior, primary group, secondary group, search evaluation, self-efficacy, facilitating condition, perceived behavioral control, purchase intention, and purchase behaviors. The compatibility between hypotheses and the hypothesized framework is examined by SEM (Structural Equation Modelling). The empirical results show that, the GFI of SEM was considered acceptable, indicating that the behavioral patterns of customers who purchase health food are generally based on power of persuasion. In the path structural relationship, the one between “facilitating condition” and “perceived behavioral control” was not significant. Nevertheless, the other nine research hypotheses were verified. According to the results of empirical analysis, three strategic meanings can be developed as future references for health food industriers. (1) Plead for perceived threat : perceived threat is the key factor which influences customer behaviour in purchasing health food. This can be applied to marketing and advertising strategies, especially in targeting at the public and devising the focus of the plea. (2) Reinforce perceived benefits: perceived benefits refer to the possible lower level of susceptibility and severity of subjective normn after an individual takes actions. (3) Certify perceived attributes: perceived attributes consists of customer attitudes towards the products and self awareness, including core value, anticipation, subjective cognition and so on. This study has proven the influence of perceived attributes of products on the relationship between critical and non-critical factors of purchase behaviors. Therefore, industries are advised to take perceived attributes into consideration while devising product strategies as they are the source of a product’s greatest value. Keywords: Health Food, Theory of Planned Behavior, Decomposed Theory of Planned Behavior, Health Beliefs, Structural Equation Modelling

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Liao, Sheng-bin, et 廖盛斌. « Consumer&apos ; Knowledge, Attitudes and Food Consuming Behaviors Toward Food Additives ». Thesis, 2011. http://ndltd.ncl.edu.tw/handle/63307532480525535451.

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碩士
康寧大學
食品餐飲管理研究所
99
Human lifestyles have changed with the progress of technology, especially in their diet, food is not only for satiety but also for other food related demands from consumers like flavor, color, preservation, etc.. Therefore, food additives have been developed and applied in improving the flavor, color, and preservation for food. However, misuse of food additives will cause harms to human beings and are still used quite often which can be told from the inspection cases of governments that have worries consumers. Food additives, can be seen everywhere but easy to be ignored, have been playing an important part in consumers dairy life which may be long term consumed and endangered health. A doubt has been raised, whether the management about food additives has faults or the knowledge of consumers about food additives is inadequate. Present research related to food additives are analytical methods and safety evaluations, not much related to consumers in this field. Hence, this research was aimed on investigating the knowledge, attitude and consuming behavior of consumers towards food additives. The purpose of this research was to understand the knowledge, attitude and consuming behavior of consumers towards food additives. Demographic data of various consumers was also evaluated to understand their knowledge, attitude and consuming behavior towards food additives. Quantitative questionnaires and convenience sampling were used in surveying consumers in Tainan area. Data was analyzed by descriptive methods, independent t-test, ANOVA, Pearson product moment correlation statistically. It was expected that the research results can be used for governments in food safety education guidance to improve the corrective concepts of consumers about food additives then create a healthier diet for consumers.

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Ζαχαράτος, Θεοφάνης. « Αιτίες και παράγοντες δημιουργίας σπατάλης τροφίμων (food waste) ». Thesis, 2014. http://hdl.handle.net/10889/8562.

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Η παρούσα μεταπτυχιακή εργασία αναλύει τα αίτια, τους παράγοντες και τις προεκτάσες του προβλήματος της σπατάλης τροφίμων. Εξετάζει τη συμπεριφορά του καταναλωτή σε σχέση με το τρόφιμο και τη σπατάλη τροφίμων. Τέλος, περιλαμβάνει ποσοτική έρευνα σχετικά με τη συμπεριφορά του καταναλωτή απέναντι στο τρόφιμο, τη σπατάλη τροφίμων και τις προεκτάσεις του προβλήματος της σπατάλης τροφίμων στην Ελλάδα.
This thesis analyzes the causes, factors and implications of the problem of food waste. Examines consumer behavior in relation to food and food wastage. Finally, it includes quantitative research on consumer behavior towards food, food waste and implications of the problem of food wastage in Greece.

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Chen, Wen-Chien, et 陳文建. « A Study of Consumer Purchase Behaviors of Functional Food ». Thesis, 2011. http://ndltd.ncl.edu.tw/handle/99326927818566815612.

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碩士
東海大學
管理碩士在職專班
99
Abstract Title of Thesis: A Study of Consumer Purchase Behaviors of Functional Food Name of Institute:Executive Master of Business Administration Graduation Time:July, 2011 Student Name: Wen-Chien Chen Advisor Name:Dr. Yen-tsung Husng Abstract: According to IMS market research shows that sales of Taiwan's health food is USD 66.4 billion in 2008, the estimated rising will be USD84 billion in 2010 ; it will be expected to reach USD 90 billion in 2011. To estimate the coming three years, the growth of health food will be more than 10% . The main purpose of this study is to understand the consumer behavior characteristics of purchasing functional health food, and to research the relevance among demographic variables of health food consumers and health food purchasing needs, sources of information, purchase channel and purchase decision-making strategy. In this study, by convenient sampling method for data collection put a total of 420 effective questionnaires. By SPSS software to analyze samples characteristics, by methods of descriptive statistics, chi-square test, one-way ANOVA etc., for analysis, the results are as follows : (1) The number of women buying health food are more than men, females are in favor of anti-aging, weight loss products, males are in favor of liver health, anti-fatigue products. (2) Sources of informations which are most concerned about the professionals’ and relatives’ recommendations, but young generations prefer to search from the internet, older people prefer to receive messages from the television. (3) The drugstores have become the preferred path to purchases because of many promotional activities, better prices, more items to select, better services and professional growth. (4) The consumer health consciousness gains ground, therefore the national authentication and the effect certificate have become the important purchase decision factors. Consumers no longer just ask to feel at ease, and hope for the real help for health. . Finally, acoording to the empirical analysis results, this study proposes the suggestions of marketing strategies for pratice managers, the follow-up directions for future research. Keywords: Health Food, Consumer Behavior, Demographic Variables

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Cheng, Yen-Yin, et 鄭燕吟. « The Study of Consumer Behaviors about Information Searching on Food ». Thesis, 2017. http://ndltd.ncl.edu.tw/handle/b9e6sb.

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碩士
國立臺北教育大學
社會與區域發展學系碩士班
105
This study tried to understand the relationship between consumers’perceived risk and repurchase intention. The data was collected by questionnaires during January to Feruary, 2017. There were 154 questionnaires collected. The results are as followed: 1. On the percieved risk, ‘performance risk’is the highest, ‘physical risk’ is the second.‘Social risk’ is the last one. 2. The results indicate that different social background is related to the levels of percieved risk. The younger students without marriage and kids have lower level of percieved risk. 3. The interviewers percieve risk lowerly when they stand in pre-contemplation stage. 4. When the interviewers stand in the pre-contemplation stage, they would not spend more time than others to search information about food safety before buying the food. 5. In the decisional balance, when the interviewers found more benefits of searching information about food safety, they would have higher inteion to buy the foods than other persons. 6. When the interviewers are confident of seaching information about food safety, they would have higher inteion to buy the foods than other persons are.

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CHIH, CHEN, et 陳志豪. « Effect of Health Food Act to the Consumer Awareness and Consumption Behaviors ». Thesis, 2004. http://ndltd.ncl.edu.tw/handle/63149250997912784899.

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碩士
國立中山大學
國際高階經營管理碩士班
92
This dissertation is the Health Food Act and the marketing research. For the biotechnology industry.Questions and Advertising and Labeling，and penalty of the Health Food ACT. The major finding are as follows： 1. There are gaps among the common consumers. 2. To modify the Health Food Act that produces maxium output. 3. To popularige the Health Food Act and to safeguard consumers. 4. Corporations should improve the information on products and provide quality services and employ professional managers. 5. To consider the United States and Japan model，to increase the Competitivenese in the world.

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Wu, Juin-Yi, et 吳俊儀. « The study of consumer awareness and behaviors for low-temperature food safety ». Thesis, 2009. http://ndltd.ncl.edu.tw/handle/65445335796513767145.

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碩士
國立交通大學
交通運輸研究所
97
Because the modern people live busily, the work pressure high and the woman gets employed, eat outside or use microwave food, the low temperature food's demand to increase greatly. But the low temperature food's preserve temperature is the essential factor for reducing the risks, will affect food’s security and quality. A product’s quality, not only with its process of manufacture, but with its wholesaler, the retail, the transportation and the warehousing entrepreneur preserves controls the equipment to be whether perfect and consumer's concerns in processing manner. Customer's behavior usually relates with their “awareness”, we must let the customer think that food safety is important, they will start to pay attention to this question. How to let the customer believe that “Cold Chain” and “food safety” concerning them is important, is also the topic which this paper will study. In the research, will carry on the questionnaire analysis to who have used the low temperature product and service, and constructs the consumer awareness and behaviors model by structural equation model (SEM) to understand the present customer regarding food safety as well as Cold Chain, and as well as “cold chain” and “food security” concerning them whether important. After collecting entire questionnaire, then use the structural equation model (SEM) confirms the model of consumer awareness and behaviors for low temperature food safety which this research designs, and to take as the reference to all. This research confirms consumer of behavior intention model's causal relation is: The consumer has the forward influence relations regarding its food safety awareness to the consumer Cold Chain awareness and the behavior intention; And food safety behavior also has the forward influence relations to the consumer Cold Chain awareness and the behavior intention. May see from this research result, if we can simultaneously promote consumer’s food of security awareness and food safety behavior, then we can promote its Cold Chain awareness and the behavior intention, this has the remarkable influence relations.

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Lee, Su-Lin, et 李淑玲. « Survey of Government Regulators, Consumer Awareness and Consumption Behaviors of Healthy Food in Taiwan ». Thesis, 1999. http://ndltd.ncl.edu.tw/handle/69573576732281145020.

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碩士
國立海洋大學
食品科學系
87
The purposes of this study are to collect marketing and regulatory information of health food from United State, Japan, and People’s Republic of China and compare with Taiwan. The second is to understand consumer’s awareness and consumption behavior toward health food and to analyze the potential dominants. Thus, from field study that one might possible to understand the “missing gaps” among governmental regulatory agencies, health food merchants, and consumers. Primary data were collected and statistically analyzed from questionnaire distributed by convenience sampling procedures. A total of 600 questionnaires were mailed to consumers living either within cities or suburban areas. The responding rate was 83.7%. Results suggested that there was a very significant difference in the regulatory system regarding to health food certification and verification procedures among United States and Taiwan. For Taiwan, the certification process containing documents with sound scientific research data to support functional claims and safety guards of the products. Thus, offers reasonable product assurance and safety to consumers. For most consumers, the major information resources of health foods are by “word of mouth” from relatives and friends, next to doctor, newspaper, and ads in magazine, books, and drug stores. Moreover, most of the consumers brought their “health foods” from neighborhood drug stores. Order of importance of promotional activities of health food to stimulate buying behavior was cash discount, quantity bonus, favorite publicity, and informative speeches. Purposes of taking health foods regularly were as nutrient supplements, immuno-strengthening, physical strength enhancement or restoration, prevent seniority, osteoporosis, skin care, and digestive system betterment. And important factors for purchasing decision making were nature, no side effect, government certified, sound labeling, and manufacturers’ reputations. There were, however, some misleading information that were prevailed among users, such as over 50% of the consumers believed that health food hold therapeutic effect in either cure or prevent specific disease. On the other hand, most of the consumers lack of knowledge to understand how regulatory system works in protecting them and where to file legal complains or claims against abused market conducts, safety and sanitation quality defects, and the pricing issues of health food. This study also showed that some consumer traits had significant influence on their tendency toward buying or using health foods. These were awareness of one’s health status, patients suffered with chronic diseases, income status, used as a medical substitute, living areas, preference of manufacturing origin, and understanding of health food labeling regulations. Furthermore, users that differentiated from non-users were characterized by having family income over 100,000, living in city, worrying about one’s health condition, believing imported products were superior than local products, and recognizing governmental certified logo.

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Fernandes, Nuno Filipe Rocha. « Intertemporal choices : framing effect on household food waste ». Master's thesis, 2020. http://hdl.handle.net/10071/20868.

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Food waste has several long-term implications for the environmental, economic, and social domains, with households assuming the major responsibility for these losses. Specifically, the fear of not being a “good” provider is linked to an over-serving behaviour. Despite literature suggesting that this over-serving behaviour could be due to a risk aversion effect towards facing status losses, this was never experimentally tested. So, we hypothesized that status losses would prevent people from reducing their served food quantities, and that this would be explained by a higher risk aversion towards these immediate losses. To accomplish that, 126 participants were presented with binary choice paradigms regarding hypothetical food quantities options (cook just the enough food vs cook more than the enough food). In a within-subjects design, where each of these two options were accompanied by a description of its possible consequences relatively to two different specific domains (environmental, economic, social, and status), we manipulated the temporal framing perspective of those consequences (immediate losses and delayed gains vs immediate gains and delayed losses). The results show that the salience of the status losses increased the served food quantities, while temporal effect had no significant effect in this relationship. Overall, our findings open a path for other researchers to explore the household food waste from an empirically perspective, as well as these have practical implications for consumers, for packaged goods managers, and for public policy officials, since these findings may be a useful insight towards the designing of effective food waste reduction nudging interventions.
O desperdício alimentar acarreta implicações a longo prazo em termos ambientais, económicos, e sociais, sendo as famílias os principais responsáveis. O medo de não ser um “bom” anfitrião está associado a um comportamento de preparar comida em excesso. A literatura sugere que este comportamento poder-se-á dever a um efeito de aversão ao risco face às perdas de estatuto, contudo isto nunca foi testado experimentalmente. Desta forma, hipotetizámos que as perdas de estatuto impediriam a redução das quantidades de comida servida, sendo isto explicado por uma aversão ao risco superior para perdas imediatas. Assim, 126 participantes foram apresentados com paradigmas de escolhas binárias relativamente a opções hipotéticas de escolhas de quantidades de comida (cozinhar à justa vs cozinhar de sobra). Num desenho intra-sujeitos, estas duas opções foram acompanhadas por uma descrição das suas possíveis consequências relativamente a dois domínios específicos diferentes (ambiental, económico, social, e de estatuto), sendo manipulado o enquadramento temporal dessas mesmas consequências (perdas imediatas e ganhos futuros vs ganhos imediatos e perdas futuras). Os resultados mostram que as perdas de estatuto aumentaram as quantidades de comida servida, enquanto que o efeito temporal não teve um efeito significativo nesta relação. As nossas descobertas possibilitam que outros investigadores explorem o desperdício alimentar doméstico do ponto de vista empírico, assim como têm implicações práticas para os consumidores, para os responsáveis por mercadorias embaladas, e para os oficiais de políticas públicas, uma vez que poderão ser um insight útil para o desenho de intervenções com vista à redução do desperdício alimentar.

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Schwanda, Peter Benjamin. « What's next ? thinking beyond the box : landscape of exchange and consumer waste as food for cultural change / ». 2007. http://etd.lib.montana.edu/etd/2007/schwanda/SchwandaP0507.pdf.

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PRAŽMOVÁ, Andrea. « Zelené chování obchodních řetězců (TESCO, Penny, Kaufland) ». Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-317660.

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The thesis deals with the application of green marketing, respectively Green behaviour of retail chains Tesco Stores, Penny Market and Kaufland Czech Republic in the territory of the regional city České Budějovice. The main aim is thus to determine whether these retail chains use green marketing and behaviour to what extent, based on the set of indicators and whether the customers of these chains reflect green marketing and behaviour in their purchasing decisions. The theoretical part is focused on definitions of basic and related concepts such as green marketing, green economy, customer purchasing behaviour and theoretical definitions of selected indicators of green behaviour. The practical part summarizes the information obtained from interviews with representatives of retail chains and analyse customer behaviour through a questionnaire survey. The main finding of the thesis is that although retail chains use green marketing, customer's purchasing decisions is not affected by this type of marketing. Customers prefer a price range and distance to stores from the residence or from the working place. The thesis also found that each chain has its clients, who have the same features of behaviour.

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LAI, WAN-YU, et 賴婉毓. « Do Products with Cute Wraps always Win ? Analysis on the Impact of Health Food with Cute Wrapping on Consumer Behaviors ». Thesis, 2016. http://ndltd.ncl.edu.tw/handle/10340816589297438873.

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碩士
國立中正大學
企業管理系行銷管理研究所
104
Nowadays products with cute wraps are everywhere. Comparatively, products wrapped in cute materials sell better than those that are not. The purpose of this research is to test whether this is always the case and to see how consumer behavior changes upon seeing the different wrapping. Based on 296 questionnaires, the research indicates that customers had better product preferences, trust, and purchase intentions for general products wrapping cute elements than for health food wrapping cute elements. However, for health food wrapping cute materials, consumers with higher product knowledge had lower preferences, trust, and purchase intentions than those with lower product knowledge. Furthermore, for health food wrapping cute materials, consumers with higher product involvement had lower preferences, trust, and purchase intentions than those with lower product involvement. And exploring about personality trait, the research pointed out that discreet consumers tended to have lower preferences, trust, and purchase intention than impetuous consumers did. This research is reference for marketing strategies about the wrapping of health food.

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Silva, Beatriz Azevedo e. « CSR authenticity and consumers´ attitudes in the context of food waste : the case study of Too Good To Go ». Master's thesis, 2021. http://hdl.handle.net/10400.14/34727.

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In a society that is becoming increasingly demanding with the corporate world, it is important to discern which direction companies must take in order to generate more positive attitudes among consumers in what concerns CSR endeavours. Indeed, consumers’ perceptions towards CSR are showing more and more inconsistencies, but the concept of authenticity might help mitigating the contradictions. This study focuses on understanding if having CSR deeply embedded in the business affects consumers’ perceptions about the authenticity of companies’ CSR actions. This is achieved through individual interviews with consumers of a company that has its roots in socially responsible behaviour. Too Good To Go created a possible solution to fight food waste and turned it into its core business. This dissertation develops a case study based on how this company conducts its business and how this innovative approach affects authenticity perceptions and consumer behaviour, consequently. Results show that consumers tend to be more sceptical, instead of considering companies’ actions authentic. Even though companies that were born with socially responsible purposes have better chances of being perceived as authentic, the corporate world has lost consumers’ trust and it needs to redirect the way it conducts business in the long-run. Insights from consumers resulted in some implications regarding CSR and suggestions on how to improve CSR authenticity perceptions.
Numa sociedade que se está a tornar mais exigente com o mundo corporativo, é importante distinguir qual a direção que deve ser tomada pelas empresas, de modo a gerar atitudes mais positivas entre consumidores no que toca a esforços de RSC. De facto, as perspetivas dos consumidores em relação a RSC mostram cada vez mais inconsistências, mas o conceito de autenticidade pode ajudar a atenuar tais contradições. Este estudo foca-se em perceber se ter RSC profundamente enraizado no negócio afeta as perceções dos consumidores sobre a autenticidade das ações de RSC. Isto é alcançado através de entrevistas individuais com consumidores de uma empresa que tem como base comportamento socialmente responsável. A Too Good To Go criou uma possível solução para combater o desperdício alimentar e tornou-a no seu negócio principal. Esta dissertação desenvolve um caso de estudo baseado na orientação do seu negócio e em como esta abordagem inovadora afeta perceções de autenticidade e o comportamento do consumidor, consequentemente. Os resultados mostram que os consumidores tendem a ser mais céticos, em vez de considerar as ações das empresas autênticas. Ainda que as empresas nascidas de um propósito socialmente responsável tenham melhores hipóteses de serem vistas como autênticas, o mundo corporativo perdeu a confiança dos consumidores e precisa de redirecionar a maneira como orienta os negócios a longo prazo. O conhecimento adquirido dos consumidores resultou em implicações relativamente a RSC e sugestões sobre como melhorar as perceções de autenticidade de RSC.

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Faith, Stacey Leigh. « Identification and comparison of differences in the behaviors, attitudes, awareness and motivating factors that influence people to shop at farmer's markets and purchase USDA certified organic food in two geographic regions : Corvallis, Oregan and Muncie, Indiana ». 2013. http://liblink.bsu.edu/uhtbin/catkey/1739773.

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Mendes, Margarida Marques. « A beleza do eco-label : preferência dos consumidores face a vegetais e frutas ecológicos ». Master's thesis, 2020. http://hdl.handle.net/10071/21526.

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Nestes últimos anos, as pessoas tornaram-se cada vez mais atentas às questões éticas e sociais que advém do consumo, no entanto num período de um ano cada 1/3 dos alimentos no mundo perde-se ou é desperdiçado devido aos padrões de qualidade existentes no mesmo. No ato da compra os consumidores definem as suas preferências através das características do produto. Características estas que influenciam o seu consumo, fazendo com que os consumidores tenham vontade de comprá-lo. Surge o termo "green halo" que consiste num tipo de efeito de halo onde existe uma preferência por produtos cujo rótulo indica que são biológicos. Assim, os consumidores acreditam que este tipo de produtos são a melhor alternativa de consumo, visto que este rótulo tende a melhorar a sua avaliação sensorial. A presente investigação pretende então analisar a preferência dos consumidores por frutas e legumes feios e bonitos, verificando se esta é influenciada pela existência de um rótulo biológico. Procedeu-se à realização de um questionário e o mesmo foi aplicado a 201 participantes, entre os 18 e os 65 anos, que foram aleatoriamente distribuídos por 4 condições experimentais: alimento bonitos sem rótulo, alimentos feios sem rótulo, alimentos bonitos com rótulo e alimentos feios com rótulo. Os resultados demonstraram que aparência não condiciona o consumo dos alimentos, no entanto na presença do rótulo estes são percecionados como mais saborosos e como uma melhor alternativa. Concluiu-se assim que a utilização do rótulo biológico se torna vantajosa para o consumo de alimentos considerados "feios".
In recent years, people have become increasingly aware of the ethical and social issues that arise from consumption, however over a period of one year every 1/3 of the food in the world is lost or wasted due to existing quality standards the same. At the time of purchase, consumers define their preferences through the characteristics of the product. These characteristics influence their consumption, making consumers want to buy it. The term "green halo" appears, which consists of a halo effect where there is a preference for products whose label indicates that they are organic. Thus, consumers believe that this type of product is the best alternative for consumption, since this label tends to improve their sensory evaluation. The present investigation intends to analyze the consumers' preference for ugly and beautiful fruits and vegetables, checking if it is influenced by the existence of an eco-label. A questionnaire was carried out and it was applied to 201 participants, between 18 and 65 years old, who were randomly assigned to 4 experimental conditions: beautiful food without a label, ugly food without a label, beautiful food with an eco-label and ugly food with an eco-label. The results showed that appearance doesn’t affect food consumption, however, in the presence of the label, it is perceived as tastier and as a better alternative. It was concluded that the use of the eco-label becomes an advantage for the consumption of foods considered "ugly".

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Loureiro, Matilde Pinto. « Eu aprovo, tu diminuis : efeito das normas injuntivas nas porções escolhidas ». Master's thesis, 2020. http://hdl.handle.net/10071/20866.

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O desperdício alimentar tem consequências negativas para o ambiente, sendo a restauração um dos maiores contribuintes para esse desperdício. Consequentemente é relevante a adoção de comportamentos que visam diminuir o impacto do consumo no ambiente. Assim, tivemos como objetivo perceber se as pessoas, quando acompanhadas à refeição por outras que aprovam a adoção de comportamentos antidesperdício alimentar, optam por porções menores de igual preço, evitando o possível desperdício. Foi, ainda, considerado se comportamentos que evitam o desperdício alimentar eram já adotados no dia a dia pelo participante e o papel moderador do social mindfulness, i.e., o quanto é que o participante tem em conta os desejos e necessidades do outro ao tomar uma decisão. Foi conduzido um estudo experimental 2x2 através de um questionário online. Os participantes (n=161) foram inicialmente distribuídos aleatoriamente por duas condições (ativação da norma injuntiva antidesperdício alimentar vs. não ativação de norma injuntiva) e ulteriormente divididos, com base nas respostas dadas, por duas categorias (participantes que apresentam comportamentos ativos antidesperdício alimentar vs. participantes sem estes comportamentos). Os resultados mostraram que não existiu um efeito das normas injuntivas na escolha de uma porção ideal, que essa relação não foi moderada pelo social mindfulness e que não existiram diferenças quando a pessoa apresentava, ou não, à priori comportamentos ativos antidesperdício alimentar. Contudo, pessoas com comportamentos ativos antidesperdício alimentar apresentaram maiores níveis de social mindfulness. Por fim, discutem-se as implicações e limitações dos resultados, e fazem-se recomendações.
Food waste presents negative consequences to the environment, and restaurants are one of its biggest contributors. Therefore, the adoption of behaviours aimed at lowering the impact of consumerism on the environment is noteworthy. In this study we set up to understand whether people, when accompanied by others who approve the adoption of behaviours that reduce food waste, would choose lower portions of the same price, avoiding food waste. We also considered whether the participant adopted behaviours that reduce food waste in his day to day, as well as the moderating role of social mindfulness, i.e., how much one takes into account the other’s wishes and needs when making a decision. A 2 by 2 experimental study was conducted through an online questionnaire. Participants (n = 161) were distributed by two conditions (against food waste injunctive norm activation vs. no activation of the injunctive norm) and by two categories (participants presenting behaviours against food waste vs. participants without these behaviours). Results showed a null effect of the injunctive norm on the choice of an ideal portion, their relationship was not moderated by social mindfulness, and there was no difference between people who adopted a priori behaviours against food waste and those who didn’t. However, people with behaviours against food waste showed higher levels of social mindfulness. Results implications, limitations and future recommendations are discussed.

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