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1
Aschemann-Witzel, Jessica, Ilona E. de Hooge, Valérie L. Almli, and Marije Oostindjer. "Fine-Tuning the Fight Against Food Waste." Journal of Macromarketing 38, no. 2 (April 1, 2018): 168–84. http://dx.doi.org/10.1177/0276146718763251.
Повний текст джерелаАнотація:
The complex causes of consumer food waste make it difficult for commercial actors and public policy makers to develop successful foodwaste reduction campaigns. One of the essential problems is that consumer food waste seems to be the unplanned result of divergent food-related behaviors. The current research investigates the relationship between distinctive consumer food-related lifestyle patterns and food waste. A survey with 848 consumers in a Northern European country (Denmark) suggests that segments of consumers identified by food-related behaviors have corresponding differences in food waste produced. For example, consumers’ food waste varies across different patterns of food-related lifestyle-dimensions, such as 1) cooking enjoyment, 2) food planning, 3) price orientation, 4) social relationships related to meals, and 5) food-safety concerns. The study presents possible macromarketing actions and policies targeting consumer segments to reduce food waste.
2
Kim, Jeong-hwan, and Ji Yong Lee. "Impact of COVID19 on Household Food Waste." Korean Agricultural Economics Association 63, no. 3 (September 30, 2022): 55–80. http://dx.doi.org/10.24997/kjae.2022.63.3.55.
Повний текст джерелаАнотація:
The pandemic of COVID19 has significantly changed consumers' food consumption and waste behaviors. Specifically, the main section of households’ food consumption shifted from food awayfrom- home to eating at home which could be connected with household food wastes. This study estimated the effect of COVID19 on the amount of household food wastes by using Consumer Behavior Survey for Food(CBSF) data. We analyzed the effect of COVID19 on household food waste emissions using the ordered logit model given the theory that food waste emissions are influenced by food prices and opportunity costs of food utilizing. We found that household food wastes increase after COVID19, and a change of the opportunity cost of food utilizing causes increase in food wastes. Based on results, we provide policy implications regarding reduction in food wastes.
3
Huang, Ching-Hsu, and Hsiao-Yi Tseng. "An Exploratory Study of Consumer Food Waste Attitudes, Social Norms, Behavioral Intentions, and Restaurant Plate Waste Behaviors in Taiwan." Sustainability 12, no. 22 (November 23, 2020): 9784. http://dx.doi.org/10.3390/su12229784.
Повний текст джерелаАнотація:
The rising trend of people dining out has made food waste in restaurants become a significant issue because of sustainability. Consumers’ attitudes toward food waste in restaurants are still undergoing scrutiny. The main purpose of this study was to test the relationships among consumers’ attitudes, social norms, behavioral intentions, and plate waste behaviors in restaurants in Taiwan. This paper contributes to the understanding of consumers’ food waste behaviors by examining a hypothesized research model. Based on a questionnaire with 464 restaurant customers, the hypothesized research model was examined by using structural equation modeling. Sequential mediation for examining the relationships of variables was conducted, and it was found that there was a significant serial mediation effect on the path of consumers’ attitudes, behavioral intentions, food waste behavior, and consumer plate waste. The results of this study can contribute to better engaging consumers in mitigating food waste in restaurants. Implications and suggestions for further research and recommendations for restaurant managers are provided based on sustainable management.
4
Grasso, Alessandra C., Margreet R. Olthof, Anja J. Boevé, Corné van Dooren, Liisa Lähteenmäki, and Ingeborg A. Brouwer. "Socio-Demographic Predictors of Food Waste Behavior in Denmark and Spain." Sustainability 11, no. 12 (June 12, 2019): 3244. http://dx.doi.org/10.3390/su11123244.
Повний текст джерелаАнотація:
Food waste generated at the household level represents about half of the total food waste in high-income countries, making consumers a target for food waste reduction strategies. To successfully reduce consumer food waste, it is necessary to have an understanding of factors influencing food waste behaviors (FWB). The objective of this study was to investigate socio-demographic predictors of FWB among consumers in two European countries: Denmark and Spain. Based on a survey involving 1518 Danish and 1511 Spanish consumers, we examined the associations of age, sex, education, marital status, employment status, and household size with FWB. By using structural equation modeling based on confirmatory factor analysis, we created the variable FWB from self-reported food waste and two activities that have been correlated with the amount of food wasted in previous studies: namely, shopping routines and food preparation. Results show that being older, unemployed, and working part-time were associated with less food waste behavior in both countries. In Denmark, being male was associated with more food waste behavior, and living in a household with four or more people was associated with less food waste behavior. These results underscore the modest role of socio-demographic characteristics in predicting food waste behavior in Europe.
5
Jia, Li, Yaoqi Zhang, and Guanghua Qiao. "Consumer-Related Antecedents of Waste Behavior in Online Food Ordering: A Study among Young Adults in China." Foods 11, no. 19 (October 5, 2022): 3098. http://dx.doi.org/10.3390/foods11193098.
Повний текст джерелаАнотація:
Food waste in the catering industry currently accounts for almost half of the total food waste in China and entails a large amount of land, water, and labor costs, in addition to the carbon footprint’s impacts on climate change. Under the background of increasing food consumption and waste from online catering, this study investigates the factors influencing the food waste behaviors (FW) of online food ordering in China and provides policy recommendations for food waste reduction. Using survey data from 482 consumers, we constructed a theoretical framework and examined the influence path of each factor using structural equation modeling (SEM) and a bootstrap test. The results showed that young consumers without farming experience and females wasted more on ordering food online. The more frequently the consumer ordered, the more they wasted. The level of consumers’ perceived behavioral control (PBC) was found to be lower than other factors, indicating that it was difficult for consumers to reduce food waste. Attitudes toward behavior (ATT), subjective norm (SN), PBC, and price consciousness (PC) were all positively related to behavioral intention to reduce food waste (BI). PBC and BI were negatively related to FW, and over-consumption behavior (OC) was positively related to FW. BI had a mediating effect on the paths of ATT, PBC, and PC to FW, but the pathway through which PC influenced FW was primarily through BI or PBC, not OC. In our research, BI had no mediating effect between SN and FW. Ultimately, our findings inform some policy recommendations to help nations, restaurants, food-ordering platforms, and consumers reduce waste.
6
Attiq, Saman, Amanda Chu, Rauf Azam, Wing-Keung Wong, and Sumia Mumtaz. "Antecedents of Consumer Food Waste Reduction Behavior: Psychological and Financial Concerns through the Lens of the Theory of Interpersonal Behavior." International Journal of Environmental Research and Public Health 18, no. 23 (November 26, 2021): 12457. http://dx.doi.org/10.3390/ijerph182312457.
Повний текст джерелаАнотація:
This study sought to investigate the role of consumers’ emotional, cognitive, and financial concerns in the development of food waste reduction, reuse, and recycling behavior among restaurant patrons. Food waste in restaurants is a major problem for the food service industry, and it is a growing source of concern in developing countries, where eating out is becoming increasingly popular. A large portion of restaurant food waste in these markets originates from the plates of customers, highlighting the importance of consumer behavior changes in reducing waste. The current study has used a quantitative approach to analyze the impact of anticipated negative emotion of guilt, awareness of consequences, habit, and financial concern on food waste reduction behaviors, i.e., reduce, reuse, and recycle. The study collected 492 responses and data is analyzed for hypotheses testing through Partial Least Square-Structural Equation Modelling. The findings showed that anticipated negative emotions of guilt, awareness of consequences, habit, and financial concern have a significant impact on restaurants’ consumer food waste reduction behaviors. Managers, policymakers, and researchers interested in resolving the food waste problem will find the study useful. Other topics discussed include the implications and limitations as well as possible future research directions.
7
Bilska, Beata, Marzena Tomaszewska, and Danuta Kołożyn-Krajewska. "Analysis of the Behaviors of Polish Consumers in Relation to Food Waste." Sustainability 12, no. 1 (December 30, 2019): 304. http://dx.doi.org/10.3390/su12010304.
Повний текст джерелаАнотація:
Food waste occurs at all stages of the food chain, but it is households in developed countries that have the largest share in the production of food waste. In order to develop and implement effective programs to combat consumers throwing away food, the factors that determine food waste in a household must first be known. The purpose of this study was to assess the risk of food waste by Polish consumers and identify the effect of demographics on the respondents’ behavior related to food management. The results show that factors such as age, gender, place of residence, and education influence consumer behavior in terms of food management at home. It was found that young people and those with university-level education were more likely to buy unplanned products and waste food. The causes of the risk of wasting food were identified and their frequency determined. The most common causes for the risk of food waste include food being spoiled, missing the expiry date, and failure to arrange food in cabinets according to the expiry date. Bread was the most frequently wasted product, especially by young respondents.
8
Chang, Jae Bong. "Consumer Perceptions and Behaviors towards Household Food Waste." Korean Agricultural Economics Association 62, no. 2 (June 30, 2021): 1–28. http://dx.doi.org/10.24997/kjae.2021.62.2.1.
Повний текст джерела
9
do Canto, Natália Rohenkohl, Klaus G. Grunert, and Marcia Dutra De Barcellos. "Circular Food Behaviors: A Literature Review." Sustainability 13, no. 4 (February 9, 2021): 1872. http://dx.doi.org/10.3390/su13041872.
Повний текст джерелаАнотація:
Consumer behavior is crucial in the transition towards circular food systems. Studies so far investigate isolated circular food behaviors, but it is still unclear how the literature comprehensively addresses these behaviors. This paper provides an overview of the literature on circular food behaviors. Following a semi-systematic literature review, we analyze 46 papers related to circular food behaviors. We summarize their main features, categorize the behaviors, and propose a future research agenda. Results show the novelty and quick popularity of the topic, a dispersion across sustainability and agri-food journals, the manuscripts’ goals related to consumption, a predominance of empirical data collection in Europe, a focus on behaviors related to protein alternatives, food waste, and upcycled foods, and the importance of communication and consumers’ education. We categorize and characterize three types of circular food behaviors: linear, transitioning, and circular behaviors. Circular behaviors (i) are part of a systemic circular economy view, (ii) define consumers as “doers” or “prosumers”, (iii) pursue long-term sustainability goals, (iv) show a high engagement of skilled consumers, and (v) are supported by technologies. Future research should consider the social dimension of sustainability and pursue a systemic view of circular food behaviors. We suggest that a circular food-related lifestyle may incorporate the recommended directions.
10
Stancu, Violeta, and Liisa Lähteenmäki. "Consumer-related antecedents of food provisioning behaviors that promote food waste." Food Policy 108 (April 2022): 102236. http://dx.doi.org/10.1016/j.foodpol.2022.102236.
Повний текст джерела
11
Kavanaugh, Melissa, and Jennifer J. Quinlan. "Consumer knowledge and behaviors regarding food date labels and food waste." Food Control 115 (September 2020): 107285. http://dx.doi.org/10.1016/j.foodcont.2020.107285.
Повний текст джерела
12
Heng, Yan, and Lisa House. "Consumers’ perceptions and behavior toward food waste across countries." International Food and Agribusiness Management Review 25, no. 2 (February 28, 2022): 197–209. http://dx.doi.org/10.22434/ifamr2020.0198.
Повний текст джерелаАнотація:
Food waste has become a global issue that has received increased attention. Food waste at the household level is a major source of food loss in developed countries. While culture is an important factor shaping people’s behavior, comparison of food waste behaviors across countries and regions are still limited. This study uses primary data covering the US, Canada, the UK, and France to understand and compare consumers’ food waste behaviors. While we found some common drivers for food waste behavior appliable to all countries, such as age, eating away from home, and using expiration dates, we confirmed that consumers behave significantly different across countries. For example, personal factors such as employment status, household size, and environmental concerns are only found significant in certain countries. Similarly, while convenience-driven consumers tend to waste more across countries, only European consumers who are price and advertising conscious tend to increase their food waste frequency. Moreover, many well-known food waste prevention actions, such as making a shopping list, preserving and freezing food, and being willing to consume leftovers, only appear to work in certain countries.
13
Bilska, Beata, Marzena Tomaszewska, Danuta Kołożyn-Krajewska, and Małgorzata Piecek. "Segmentation of Polish Households Taking into Account Food Waste." Foods 9, no. 4 (March 25, 2020): 379. http://dx.doi.org/10.3390/foods9040379.
Повний текст джерелаАнотація:
Currently, food waste is estimated at more than one-third of all food produced, and the primary responsibility for this phenomenon is attributed to households. Therefore, it seems reasonable to take action to limit food waste and to raise awareness about this link in the chain. To develop and implement educational programs addressed at consumers it is necessary to understand the factors determining food waste in households. Segmentation is a tool that can help effectively reach consumers who are to the greatest extent wasting food which identifies homogeneous clusters of consumers. The aim of this study was to perform segmentation to identify consumer groups with similar behaviors in relation to food, with particular emphasis on food wastage. We carried out segmentation on a representative sample of Polish people over 18 years of age and to identified three clusters of consumers. The three consumer segments diagnosed differed in sociodemographic terms, i.e., number of adults, number of children, subjective assessment of the financial situation, and percentage of spending on food. The segment exhibiting a high frequency of discarding food due to too large package size included single and double households.
14
Zhang, Panpan, Dan Zhang, and Shengkui Cheng. "The Effect of Consumer Perception on Food Waste Behavior of Urban Households in China." Sustainability 12, no. 14 (July 15, 2020): 5676. http://dx.doi.org/10.3390/su12145676.
Повний текст джерелаАнотація:
Food waste has become a global problem, causing widespread concern in all sectors of society. Many scholars and institutions have researched this issue from different perspectives, but theoretical and empirical research on food waste from the perspective of consumer perception is still limited. Therefore, this study constructs a theoretical framework based on food waste behavior of households and empirically analyzes the effect of consumer perception on food waste by 273 Chinese urban households eating at home. The reliable urban household food waste data are based on a combination of household questionnaire surveys, bookkeeping surveys, weighing surveys, and semi-structured interviews in 2018. The survey site is Zhengzhou City in Henan Province. The results show that the higher urban household consumer perception positive index, the smaller the amount of food waste per capita per meal, and the higher urban household consumer perception negative index, the greater the amount of food waste per capita per meal. These results suggest consumer perception affects urban household food waste behavior significantly. We need to encourage consumers to form a joint effort to change consumer perception about food waste in order to reducing food waste.
15
Ben Ismail, Hanen, Sarra Jribi, Darine Doggui, and Hajer Debbabi. "COVID-19 lockdown impact on Tunisian consumer behaviors and awareness related to food consumption and wastage during celebrations: Case of study “Ramadan month”." North African Journal of Food and Nutrition Research 6, no. 13 (March 15, 2022): 46–54. http://dx.doi.org/10.51745/najfnr.6.13.46-54.
Повний текст джерелаАнотація:
Background: The COVID-19 pandemic deeply marked 2020 at different scales: socially, economically, and environmentally. Accordingly, several changes were observed at these different scales. Aims: This study aimed to highlight changes induced by COVID-19 lockdown on consumer behaviors and awareness related to food consumption and wastage during a celebration period, Ramadan in Tunisia. Methodology: An online survey on 317 respondents (71.6% women and 28.4% men) was carried out during the first 15 days of Ramadan season and was focused on demographic data, awareness and attitudes toward food waste, food purchase and consumption habits. Results: Although the COVID-19 has impaired the construction of Iftar menus, 53.9% of respondents have kept preparing, overcooking and consuming traditional meals. Interestingly about 66% claimed decreasing food waste this year. Conclusion: Results of this study have clearly established that time of crisis has led to virtuous consumers’ behaviors and attitudes, in place of consumerist practices, during Ramadan celebration season. Keywords: COVID-19 Lockdown, Ramadan, consumer’s behavior, leftover, food waste.
16
Ankiel, Magdalena, and Urszula Samotyja. "Consumer Opinions on the Causes of Food Waste — Demographic and Economic Conditions." Marketing of Scientific and Research Organizations 42, no. 4 (December 1, 2021): 75–96. http://dx.doi.org/10.2478/minib-2021-0022.
Повний текст джерелаАнотація:
Abstract Reducing the quantities of food lost or wasted will be an emerging challenge in coming years. The sector contributing the most to food waste is households. The aim of this study is to evaluate consumer behavior on the food market in the context of wastage identification and assessment of consumer opinions in Poland regarding the causes of the problem of food waste in households. A quantitative study was carried out using individual direct questionnaire interviews (N = 1,145). Results showed that Polish consumer opinions regarding reasons for wasting food vary according to demographic and economic conditions. The least educated consumers and families with several children were found to be guided by economic premises in their purchases more often than other groups and plan their purchases more rationally. The causes of food wastage related to irrational behavior were more often named by consumers with higher standards of living and by the younger generation.
17
Strambu-Dima, Andreea. "Food-Related Consumer Behavior Endorsing European Food Chain Sustainability—A Marketing Study on the Romanian Consumer." Sustainability 14, no. 15 (July 23, 2022): 9045. http://dx.doi.org/10.3390/su14159045.
Повний текст джерелаАнотація:
The efforts of regulators and food industry actors to achieve ambitious European sustainability objectives should not only be based on, but also supported by, consumers’ behavior, since customers’ demand has the ability to determine changes in the whole food system. This paper’s systemic approach to customers’ sustainable food-related habits and opinions during purchase, consumption and waste management offers a comprehensive view of their decision criteria, their motivations and their preferred incentives. Researching the Romanian consumer’s sustainable habits yields some results which confirm findings of previous studies, including customers’ distrust of sustainable labels and ecological products being considered too expensive. Meanwhile, other results offer novel insights on the matter, such as distrust in the European Union food policy and the high importance of proximity both for retailers and for recycling facilities. Four customer profiles with different interests and behaviors were identified: the Principled, adopting many sustainable behaviors out of principle, despite their low level of food expenditures; the Wannabes, adopting some fashionable sustainable habits; and the Privileged and the Sceptics, adopting very few sustainable habits, the first to ensure their social and economic status and the second to save some money.
18
Tsai, Wang-Chin, Xuqi Chen, and Chun Yang. "Consumer Food Waste Behavior among Emerging Adults: Evidence from China." Foods 9, no. 7 (July 21, 2020): 961. http://dx.doi.org/10.3390/foods9070961.
Повний текст джерелаАнотація:
With the aggravation of global climate change, the issue of environmental protection has become the focus of global attention, and countries all over the world have devoted themselves to the sustainable development of resources to reduce the negative impact of the environment on human society. Reducing the resource waste is an important aspect of the sustainable development, among which food waste is a critical part. According to a report of the United Food and Agriculture Organization of the United Nations (FAO), 35% of food is wasted during consumption. Although households are the main contributors to food waste during consumption, the situation in university canteens cannot be ignored. As universities have a high degree of social influence, some policies and activities are piloted in universities, and then, promoted to society after achieving significant results. In future social development, the food waste behavior of consumers at the early stage of adulthood will have a significant impact on society. Therefore, it is necessary to understand the factors that lead to food waste by early adulthood consumers. This study focuses on food waste by end consumers and explores factors in the food waste behavior of the emerging adulthood consumer, which can be used as a reference for improving food waste in schools, governments, and other related industries in the future. The results show that the model of factors influencing the food waste behavior of emerging adulthood consumers established in this study is acceptable. According to the analysis results of the structural equation modeling (SEM), it can be seen that the influences of environmental concerns on the attitude toward behavior, subjective norms, and perceived behavioral control are ranked first, second, and third, respectively. While emerging adulthood consumers have a high degree of independence and self-awareness, schools, governments, media networks, and other related industries also need to establish a more complete system and form of cherishing food, in order to encourage emerging adulthood consumers to change their behavior and attitude spontaneously.
19
Hao, Na, Yi Zhang, Huashu Wang, and H. Holly Wang. "Which Consumer Perceptions Should Be Used in Food Waste Reduction Campaigns: Food Security, Food Safety or Environmental Concerns?" Sustainability 14, no. 4 (February 10, 2022): 2010. http://dx.doi.org/10.3390/su14042010.
Повний текст джерелаАнотація:
Consumer food waste linked to restaurants and canteens has been a long-standing serious problem in China, which hungers for an effective solution. Although government and media have launched campaigns against food waste, limited information on consumer perceptions is provided in helping to guide campaign programs. The influence of perception associated with low food waste is lacking, along with targeting campaigns based on these perceptions. This research aims to fill this gap. The purpose of this paper is to identify consumption perceptions about food waste in the Chinese urban restaurant sector, so that they can be used in social marketing to promote food waste reduction behaviors. Employing Probit models using survey data collected, we found that food security and environmental perceptions are associated with low food waste. Campaigns directed toward reducing food waste should target raising awareness of food security alert and environmental concerns that are more generally appealing to altruistic spirits.
20
Ankiel, Magdalena, and Urszula Samotyja. "The Role of Labels and Perceived Health Risk in Avoidable Food Wasting." Sustainability 12, no. 20 (October 21, 2020): 8725. http://dx.doi.org/10.3390/su12208725.
Повний текст джерелаАнотація:
An understanding of the consumer perception of health risks related to food expiration is a prerequisite for future food labeling system improvement in order to reduce environmental burdens. The aim of the study was identification, analysis, and assessment of consumer behavior in the context of food waste in households. The study was conducted using the direct interview method (face to face interviews) among a group of 1145 Polish consumers of food. The results show that consumers do not understand the differences between the concept of “use by” and “best before” labeling. Although rice, tea, and coffee were correctly perceived as safe during storage, there is a dissonance between consumer attitudes and behavior. The highest health risk was perceived as being due to consumption of expired “use by” dated milk (out of UHT milk, rice milk dessert, “best before” ready-to-eat meals and “use by” ready-to-heat meals, canned fruits, and fresh-cut salad). However, 51% of respondents still considered consuming it. Irrational consumer behavior poses a health threat as well as contributing to avoidable food waste. Social awareness campaigns are necessary to inform consumers about the monetary value of wasted food as well as about the environmental, social, and ethical impact of their behavior.
21
Mumtaz, Sumia, Amanda M. Y. Chu, Saman Attiq, Hassan Jalil Shah, and Wing-Keung Wong. "Habit—Does It Matter? Bringing Habit and Emotion into the Development of Consumer’s Food Waste Reduction Behavior with the Lens of the Theory of Interpersonal Behavior." International Journal of Environmental Research and Public Health 19, no. 10 (May 23, 2022): 6312. http://dx.doi.org/10.3390/ijerph19106312.
Повний текст джерелаАнотація:
The immense food waste, generated by restaurants is not only a serious burden for the foodservice business but also a cause of anguish for the emerging nations in which eating out is becoming increasingly trendy. Consumers’ food wastes account for a significant portion of restaurant food waste, indicating the need for a change in consumers’ behavior to minimize food waste. To examine this problem, our study sought to identify the elements that influence restaurant consumers’ behaviors on food waste reduction, reuse, and recycling. The influence of anticipated positive emotions, awareness of consequences, environmental knowledge, and social norms on waste reduction intentions were examined by using a quantitative technique in the investigation. Furthermore, the influence of habits, waste reduction intentions, and facilitating conditions on food waste reduction, reuse, and recycling behaviors have also been investigated. The study collected 1063 responses and employed the PLS-SEM approach to verify the hypotheses. The results suggested that anticipated positive emotions, awareness of consequences, environmental knowledge, and social norms all have substantial impacts on waste reduction intentions. In addition, habits, waste reduction intentions, and facilitating conditions have noteworthy influences on consumers’ behaviors towards food waste reduction, reuse, and recycling in restaurants. Understanding these elements could help in correcting customers’ waste behaviors in restaurants. The findings in this study are useful for managers, policymakers, and researchers who want to solve the problems of food waste. The implications, limits, and suggestions for further studies have also been discussed in our study.
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Lanfranchi, Maurizio, Grazia Calabrò, Angelina De Pascale, Alessandro Fazio, and Carlo Giannetto. "Household food waste and eating behavior: empirical survey." British Food Journal 118, no. 12 (December 5, 2016): 3059–72. http://dx.doi.org/10.1108/bfj-01-2016-0001.
Повний текст джерелаАнотація:
Purpose In the food chain the identification of household food wastes represents the most problematic aspect to analyze: both as regards the assessment of its qualitative and quantitative aspects and for the detection of measures to reduce or control its generation. In 2012, in fact, the analyzed area showed an inequality index for disposable income of 6.3, and a relative poverty risk index of 42.3. The paper aims to discuss these issues. Design/methodology/approach In order to get deeper insights into consumers’ wasting behaviors, a survey on food waste generation in households was carried out in a province of Sicily (Italy). The questionnaire has been formulated taking into account the socio-demographic characteristics for the person who, in the family, usually makes the expenditure, in particular: gender, age, marital status, number of household members, education level, type (single, with or without children, married with or without children), worker and/or student if responsible for food shopping, the number of monthly meals, the kind of ready meal eaten (frozen, fresh, canned or freeze-dried), net monthly income for the family, etc. (adapted by Bae et al., 2010). The data collected from the statistical return of the consumers were drawn up to transform the same data into information of simpler and more concise interpretation. Findings The results of the survey are presented in this paper. They can help understand the reasons for discarding edible food and to identify the food groups that are most wasted. Research limitations/implications The analysis of a larger land area or community allows most relevant conclusions. The research has an exploratory perspective since the sample strategy is not probabilistic. Social implications The findings could be susceptible to support practical and social implications for the identification of measures and instruments aimed at reducing food waste and at increasing consumers’ awareness on that issue. Originality/value The study can stimulate sustainable consumption and consumer behavior especially in light of the current economic crisis.
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Zhang, Panpan, Shaopeng Fu, and Xiaojie Liu. "The Effect of Plate and Decoration Color on Consumer Food Waste in Restaurants: A Case of Four Chinese Cities." Sustainability 14, no. 6 (March 16, 2022): 3479. http://dx.doi.org/10.3390/su14063479.
Повний текст джерелаАнотація:
Food waste hampers global food security, rational use of global resources and environmental sustainability. Food waste is becoming a global problem, especially on restaurants, and it is particularly important to explore more effective measures to reduce food waste. Color psychology studies show that color can influence human behavior, but how colors may affect consumer food waste behavior has not been thoroughly investigated to date. In this study, we aim to investigate whether food plate colors or restaurant decorations affect food waste behavior using a large-scale field survey in four Chinese cities (2160 samples across Beijing, Shanghai, Chengdu, and Lhasa). Our results show that the per capita food waste of all consumers in the surveyed restaurants was 80.21 g per meal, whereas the per capita food waste of those with warm-color plates was 61.83 g per meal. The results suggest that warm plate colors are associated with reduced restaurant consumer food waste. We also show that the restaurant decoration color was found to correlate significantly with the reduced amount of food ordered per capita per meal (both warm and cool colors). Cool colors for plates and decoration have a negative effect on the weight of per capita per meal food eaten. Additionally, other characteristics of consumers, such as their age, education, and income levels, and other factors, such as for the purposes of meals, were found to affect food waste behavior. Our case study suggests that further investigation into the role of color psychology may be warranted to help mitigate consumer food waste.
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Nicewicz, Robert, and Beata Bilska. "The Impact of the Nutritional Knowledge of Polish Students Living Outside the Family Home on Consumer Behavior and Food Waste." International Journal of Environmental Research and Public Health 19, no. 20 (October 11, 2022): 13058. http://dx.doi.org/10.3390/ijerph192013058.
Повний текст джерелаАнотація:
Food waste remains a major problem for the world and food security. Despite the fact that consumers are significant producers of food waste, little research attention has been paid to young people who are in college and living away from the family home. The present study aimed to assess food waste among college students living away from the family home, taking into account the nutritional knowledge acquired during college. In addition, the goal was to compare how nutritional knowledge affects food waste and consumer behavior in the study group. Descriptive statistics were performed on behaviors with food management at home, as well as shopping planning and self-shopping at the store, for the total respondents, students with nutritional knowledge and students without such knowledge. A chi-square test was performed to show whether the field of study influences the frequency of food throwing away and the appropriate management of excess food. Spearman’s rank correlations were calculated for the frequency of food discarding, the frequency and amount of shopping and the field of study. The results indicate that the field of study determined food discarding and appropriate food management (p < 0.05), while it was found that fermented dairy beverages, fruits and vegetables and bread were the most frequently discarded foods in both study groups (p < 0.05). Students with nutritional knowledge were less likely to throw away food compared to students without nutritional knowledge and were better at managing excess food.
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Martindale, Wayne. "The potential of food preservation to reduce food waste." Proceedings of the Nutrition Society 76, no. 1 (June 14, 2016): 28–33. http://dx.doi.org/10.1017/s0029665116000604.
Повний текст джерелаАнотація:
While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather than solutions to it. We aim to change this oversight with the research presented here that demonstrates the need to consider the role of food preservation to reduce food waste and the requirement for new marketing terms associated with sustainability actions that can be used to stimulate changes in consumption behaviours. We have chosen frozen food to demonstrate this because our research has shown that the use of frozen foods results in 47 % less household food waste than fresh food categories. This has created a step-change in how we view food consumption and has stimulated consumer movements that act across different products and supply chains to enable the consumption of the sustainable meal.
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Cantaragiu, Ramona. "The Impact of Gender on Food Waste at the Consumer Level." Studia Universitatis „Vasile Goldis” Arad – Economics Series 29, no. 4 (December 1, 2019): 41–57. http://dx.doi.org/10.2478/sues-2019-0017.
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Abstract Food waste is one of the main contributors to economic disparities, social inequalities and environmental pollution. Numerous studies have sought to understand the drivers of food waste at various stages in the food supply chain, including the consumption stage. Based on a quantitative analysis of 252 Romanian consumers, the present study shows that gender is an important factor that affects the individuals’ attitudes and behaviours in regard to food and a potential factor that could affect the amount of food wasted. The study found that attitudes towards food waste evolve as individuals age, and that, at each stage, women tend to be more concerned about the negative impact of food waste on social equity or the family budget than men. In addition, women were found to display behaviours in regard to food acquisition and preparation that can result in higher food waste in a larger degree than men, even though the study found no differences in the actual amount of food wasted by the two genders. The results of the study are important because they show the need to adapt the public awareness campaigns on food waste on the particularities of each gender across several age groups.
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Nonomura, Maki. "What Types of Consumer Behaviors Produce the Most Household Food Waste?" Journal of the Japan Society of Material Cycles and Waste Management 29 (2018): 152–63. http://dx.doi.org/10.3985/jjsmcwm.29.152.
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Janssens, Lambrechts, Osch, and Semeijn. "How Consumer Behavior in Daily Food Provisioning Affects Food Waste at Household Level in the Netherlands." Foods 8, no. 10 (September 20, 2019): 428. http://dx.doi.org/10.3390/foods8100428.
Повний текст джерелаАнотація:
Food production and consumption have remarkable negative environmental effects, in particular food waste. Food waste occurs throughout the entire food system, but households make the largest contribution. Reducing unnecessary waste of food represents a crucial step toward overcoming global issues of food waste, hunger, and climate change. Identifying barriers in reducing food waste is important not only to government and policymakers, but also to food producers, retailers, and marketers. Therefore, the objective of this research was to find out how consumer behavior in daily food provisioning affects food waste. An online survey was set up to question Dutch consumers (partly) in charge of the household’s food management. A total of 211 consumers participated in answering questions on household composition, food management behavior (e.g., food purchase planning) and food waste awareness (i.e., concern about wasting food and intention not to waste food). Results show that purchase behavior in-store was the main driver of food waste. Specifically, participants indicated that buying more food than needed often had led to food waste. In addition, intention not to waste food acted as a moderator in the relationship between planning behavior and food waste. Age appears to have a diminishing impact on wasting food.
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Ismail, Sara Nabila, and Ainnin Sofea Azeman. "Assessing Consumers’ Behavior Towards Food Waste in Pahang, Malaysia." Jurnal Intelek 16, no. 2 (July 31, 2021): 48–59. http://dx.doi.org/10.24191/ji.v16i2.399.
Повний текст джерелаАнотація:
Food waste refers to food spoilage and losses that happen in the process the of food supply chain. The occurrence of waste could happen intentionally or accidentally, and towards the end, it can impact others. In this situation, consumer behaviour plays an important role in food waste management. By identifying types of behaviour that influence food waste behaviour in order to improve consumer behaviour, it can lead to success in waste management. This research used the quantitative approach to measure consumers behaviour in Kuantan and self-administered surveys were used to collect data. The survey was distributed in Kuantan’s main areas such as shopping malls, tourist attractions and higher educational institutions. Online platforms were also used to collect data via Google Form on Facebook, Instagram and WhatsApp. Data analysis was conducted to solve the research objectives, questions, and to examine the hypotheses. The data was analysed by using SPSS (version 20) (SPSS, Inc.). All the questionnaires were returned and the data was then successfully collected and gathered. In total, 98 respondents responded via Google form and 302 respondents responded via hard copy in Kuantan. Based on the result, it shows that the subjective norm and attitude are not predictors of consumer food waste behaviour whereas perceived behavioural control displays a significant relationship with the dependent variables. Additionally, this study is limited to research that is dependent on self-reported data in Kuantan only. Further research on actual food waste by consumers, and how to prevent and reduce food waste in Malaysia is necessary to minimize waste that is sent to landfills. Hence, this study concludes that food waste is a major problem in Malaysia that ends up in landfills as food is not recycled properly.
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Cammarelle, Antonella, Rosaria Viscecchia, and Francesco Bimbo. "Intention to Purchase Active and Intelligent Packaging to Reduce Household Food Waste: Evidence from Italian Consumers." Sustainability 13, no. 8 (April 17, 2021): 4486. http://dx.doi.org/10.3390/su13084486.
Повний текст джерелаАнотація:
Innovations in food packaging, such as active and intelligent ones, improve food safety and lower household food waste by extending product shelf life and providing information about food quality, respectively. The consumer adoption of such innovations could contribute to reaching one of the Sustainable Development Goals which calls for halving the per capita global food waste by 2030. Thus, this paper aims to investigate the consumers’ willingness to purchase active and intelligent packaging to reduce household food waste using a sample of 260 Italian consumers and a modified Theory of Planned Behavior (TPB) model. Using a structural equation model, findings show that respondents are more willing to purchase intelligent packaging rather than active packaging to reduce their wastes at home. Finally, attitudes, perceived behavioral control, awareness, and planning routines are the most important drivers of the intention to reduce household food waste.
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Nemat, Babak, Mohammad Razzaghi, Kim Bolton, and Kamran Rousta. "Design-Based Approach to Support Sorting Behavior of Food Packaging." Clean Technologies 5, no. 1 (February 28, 2023): 297–328. http://dx.doi.org/10.3390/cleantechnol5010017.
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It is widely acknowledged that environmental impacts from packaging waste depend on how consumers sort this waste fraction. In this research, “design for sustainable behavior” (DfSB) strategies are used to improve a cream packaging design that can support proper sorting of packaging waste as a sustainable behavior. The application of three DfSB strategies—“match”, “steer”, and “force”—was examined through circular interviews and practical experience with two groups of participants in Karlskrona, Sweden. Prototyping was used to provide a more realistic experiment and enhance communication during the interviews. The results show that consumer-packaging interaction during the usage phase is important to enhance proper sorting behavior. The results also show the potential of a user-centered design-based approach to study consumer-packaging interaction and to understand the challenges faced by users when sorting packaging waste. It also shows the possibility of packaging design to script consumer behavior and reveals details that are important when designing packaging that was not known. In this vein, packaging form, color, and haptic attributes are the most influential design attributes that can support packaging functionalities and script consumer sorting behavior.
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Perito, Maria Angela, Silvia Coderoni, and Carlo Russo. "Consumer Attitudes towards Local and Organic Food with Upcycled Ingredients: An Italian Case Study for Olive Leaves." Foods 9, no. 9 (September 20, 2020): 1325. http://dx.doi.org/10.3390/foods9091325.
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Food made with upcycled ingredients has received considerable attention in very recent years as a result of the need to both reduce waste and increase food nutritional properties. However, consumer acceptance of these novel foods is fundamental to their market uptake. This paper aims to assess the likelihood of the acceptance of food obtained from upcycled ingredients of olive oil productions and its association with some relevant recent consumption trends, such as organic food consumption and attention to food origin. In addition, particular attention is given to age group behaviors to appraise the differences between generations. Results suggest that, despite the negative influence of food technophobia, a core of sustainability-minded consumers seems to emerge that is interested in organic or local products, that could also favor the uptake of these novel food made with upcycled ingredients in the market. Results suggest that developing organic or “local” food products with upcycled ingredients can increase the probability of consumer acceptance.
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Vittuari, Matteo, Luca Falasconi, Matteo Masotti, Simone Piras, Andrea Segrè, and Marco Setti. "‘Not in My Bin’: Consumer’s Understanding and Concern of Food Waste Effects and Mitigating Factors." Sustainability 12, no. 14 (July 15, 2020): 5685. http://dx.doi.org/10.3390/su12145685.
Повний текст джерелаАнотація:
About one third of all food produced for human consumption is wasted. Along with a lively debate on food loss and waste definition and quantification, growing attention is dedicated to the faceted dimensions of consumers’ food waste. Drivers, effects, and mitigating factors have been mainly studied in isolation, with limited attention paid to their interrelationships. This study aims to contribute to a better understanding of the underlying relationship between the causes of food waste and consumers’ perception of their role and of their concern on food waste effects and mitigating factors. The article draws on a survey submitted to 938 respondents while shopping at a supermarket in Italy in 2015. Data were processed by principal components to identify latent dimensions of consumer behavior, and a cluster analysis was performed to identify homogenous groups of consumers. Results emphasize the complexity of the relationship between consumers and food resources. They suggest that while consumers are aware about food waste as a global issue, they often fail to identify the individual contribution they might provide for its prevention and reduction. The article also detects three groups of consumers with different approaches to food waste management and a specific perception of the food waste phenomenon.
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Gracia, Azucena, and Miguel I. Gómez. "Food Sustainability and Waste Reduction in Spain: Consumer Preferences for Local, Suboptimal, And/Or Unwashed Fresh Food Products." Sustainability 12, no. 10 (May 19, 2020): 4148. http://dx.doi.org/10.3390/su12104148.
Повний текст джерелаАнотація:
Improving food sustainability and reducing food waste are among the top challenges for achieving global sustainable development. In particular, changes towards more sustainable consumption are of vital importance in creating a more sustainable world. To shed light on these issues, we analyze to what extent and how consumers’ food preferences move towards more sustainable behavior. We assess the importance consumers attach to the following critical sustainable attributes of food related to food waste: (i) “Visual imperfections”, (ii) “washed/unwashed”, (iii) “size”, (iv) “locally produced”, and (v) “price”. We hypothesize that consumer preferences for these attributes are heterogeneous. Therefore, we segmented consumers into homogenous groups according to preferences for these sustainability attributes. To do this, we employed a direct ranking preference method using data gathered in an experiment conducted with consumers living in a mid-sized town in the northeast of Spain in 2018. The results suggest a high degree of consumer heterogeneity, and we identified four clusters according to the importance consumers attach to these attributes. The results are encouraging for the promotion of sustainability because different groups of consumers might prefer to purchase food products with different sustainable characteristics, such as locally grown, foods with visual imperfections, and minimally processed foods.
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Zborowski, Marek, and Anna Mikulec. "Dietary Catering: The Perfect Solution for Rational Food Management in Households." Sustainability 14, no. 15 (July 26, 2022): 9174. http://dx.doi.org/10.3390/su14159174.
Повний текст джерелаАнотація:
The problem of food waste is a global phenomenon. Food waste occurs at all stages of the food chain. Households, especially in developed countries, produce the most food waste. In order to effectively prevent consumers from throwing food away, it is important to understand the factors that determine these behaviors in the household. The aim of this study was to define the goal of using dietary catering in Polish society as a form of consumption of wholesome meals with a specific calorific value and distribution of macronutrients in the aspect of reducing losses related to food waste. The research was carried out online in the years 2020–2022 among the clients of a catering company. The survey respondents were residents of the Małopolskie Voivodeship in Poland. The research tool was an original anonymous questionnaire in the form of a shortened nutritional interview. On the basis of the obtained results, it can be concluded that factors such as age and gender influence consumer behavior. The reasons for the decision to choose dietary catering were mainly indicated as wasting and throwing away food, as well as inadequate management of food supplies and preparing too large portions of meals.
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Obersteiner, Gudrun, Marta Cociancig, Sandra Luck, and Johannes Mayerhofer. "Impact of Optimized Packaging on Food Waste Prevention Potential among Consumers." Sustainability 13, no. 8 (April 9, 2021): 4209. http://dx.doi.org/10.3390/su13084209.
Повний текст джерелаАнотація:
Food and plastic waste are cited as major environmental challenges. The function of packaging is often overlooked when considering waste; however, food packaging is indispensable for hygienic protection during transport and distribution within the supply chain. An important way to prevent the premature spoilage of a variety of different food product groups is to use specially optimized packaging systems. These are able to provide a high level of protection and actively extend shelf life. However, even if novel packaging systems theoretically have great potential for waste reduction, it remains uncertain whether they will also be accepted at the consumer level and actually contribute to waste reduction within households. Three different methods were used to clarify consumers’ perceptions of optimized packaging and thus the potential impact on waste generation. General perceptions have been identified by means of quantitative research among 1117 consumers. Precise information on waste generation behavior was obtained by means of food diaries. Consumer simulations were used to analyze the extent to which optimized packaging can actually have a positive effect on food waste generation at the household level. It was found that the functionality of the packaging usually ceases with the consumer. Consumers are only marginally aware of the advantages of food product packaging in the household, and do not perceive the direct connection between packaging, freshness, shelf life, and spoilage as food waste. In general, consumers rarely or never use optimized packaging at home correctly. It could be concluded that consumers’ perceptions of optimized packaging in terms of potential food waste prevention are not pronounced. In summary, it can be stated that in contrast to its use in retail and transport, an optimization of packaging to avoid food waste for later use by the consumer only shows an effect in exceptional cases, or can only be achieved through targeted information campaigns. If this should be a focus topic in the future, either on the political or managerial level, this has to be taken into account.
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Tsalis, George, Birger Boutrup Jensen, S. Wiley Wakeman, and Jessica Aschemann-Witzel. "Promoting Food for the Trash Bin? A Review of the Literature on Retail Price Promotions and Household-Level Food Waste." Sustainability 13, no. 7 (April 4, 2021): 4018. http://dx.doi.org/10.3390/su13074018.
Повний текст джерелаАнотація:
Supermarkets receive criticism for irresponsible marketing practices, such as price promotions, that trigger over-purchasing and seemingly contribute to consumer waste. In the wake of this, retailers have abolished certain price promotions as part of an effort to meet corporate social responsibility (CSR) goals. We aim to investigate whether the underlying assumption that price promotions are positively related to consumer food waste needs to hold true. Through a review of the existing literature, we show that there is no scientific consensus on this assumption. Our findings show that half of the studies conclude that price promotions result in food waste by encouraging over-purchase, while the remaining conclude that consumers buying price-promoted food products show average or even lower levels of household food waste. Unraveling this inconsistency, we contribute by proposing a multi-level model of CSR behavior, where CSR actions at an institutional level (retailer) interact with individual characteristics at a micro (consumer) level leading to demonstrably different outcomes. We argue that the assumption that price promotions necessarily cause food waste has been overly simplistic, as it did not take into account the consumers’ role. We conclude that the relationship between price promotions and consumer food waste is conditional on price consciousness, attitudes, values, household identities, and household roles. Thus, we illustrate that CSR problems are often wicked ones, where first-order solutions often lead to secondary problems that stymie the progress of institutions and policy makers in addressing social needs in business. We derive specific recommendations for retailers seeking to meet CSR goals.
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Merian, Sybilla, Sabrina Stoeckli, Klaus Ludwig Fuchs, and Martin Natter. "Buy Three to Waste One? How Real-World Purchase Data Predict Groups of Food Wasters." Sustainability 14, no. 16 (August 16, 2022): 10183. http://dx.doi.org/10.3390/su141610183.
Повний текст джерелаАнотація:
Approximately one-third of all food produced for human consumption is either lost or wasted. Given the central position of retailers in the supply chain, they have the potential to effectively reduce consumer food waste by implementing targeted interventions. To do so, however, they should target distinct consumer groups. In this research, we use a unique data set comprising the grocery shopping data of customers who use loyalty cards, complemented with food waste reports, to derive three distinct target groups: traditionals, time-constrained, and convenience lovers. Based on the general behavioral change literature, we discuss diverse target group-specific interventions that retailers can implement to reduce consumer food waste. Overall, we pave a research path to examine how retailers and marketing can effectively shift consumer behavior toward more sustainable food and shopping practices and assume responsibility within the food supply chain.
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Cembalo, Luigi, Daniela Caso, Valentina Carfora, Francesco Caracciolo, Alessia Lombardi, and Gianni Cicia. "The “Land of Fires” Toxic Waste Scandal and Its Effect on Consumer Food Choices." International Journal of Environmental Research and Public Health 16, no. 1 (January 8, 2019): 165. http://dx.doi.org/10.3390/ijerph16010165.
Повний текст джерелаАнотація:
The present study focused on an environmental scandal that occurred in Italy, the Land of Fires toxic waste scandal, which caused consumer concerns related to the safety of food produced in the affected region, as well as massive market reduction in products associated with the polluted area. Based on a representative sample of Italian households (N = 1134), this study applied an extended Theory of Planned Behavior (TPB) model to analyze consumer purchases of regional food products after this environmental hazard. In addition to attitudes, subjective norms and perceived behavioral control, the model included risk perception, trust, and actual purchases. Using a structural equation model, our results provided support to the hypothesis that consumer perceptions of risk negatively impacted their purchase behaviors and suggested that increasing Italians’ trust in government information could reduce their perceived risk and, consequently, increase their intention to purchase regional food.
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Diekmann, Larissa, and Claas Christian Germelmann. "Leftover Consumption as a Means of Food Waste Reduction in Public Space? Qualitative Insights from Online Discussions." Sustainability 13, no. 24 (December 8, 2021): 13564. http://dx.doi.org/10.3390/su132413564.
Повний текст джерелаАнотація:
A considerable amount of food is discarded in canteens every day. This waste has created a countermovement, where groups of mainly students purposefully choose to eat other consumers’ plate leftovers instead of buying fresh meals. This phenomenon highlights two opposing narratives: leftovers as food waste versus leftovers as edible food resources. Using a thematic analysis, we investigated 1579 comments from German news sites and their corresponding Facebook sites related to this countermovement. Thereby, we aim to better understand what consumers associate with the consumption of other consumers’ plate leftovers. Our study demonstrates that the consumption of plate leftovers is shaped by the regulatory, normative, and cultural-cognitive system. Furthermore, associations with the consumption of plate leftovers depend on whether this food decision is perceived as a collective or individual consumer decision. From a consumer movement perspective, food leftover consumption is associated with a sense of community and food waste reduction for idealistic or environmental and social reasons. From an individual consumer behavior perspective, food leftover consumption is associated with satisfying hunger but considered a threat to health and social order. Our findings can inspire food service organizations to develop targeted interventions for plate leftover reduction.
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Stangherlin, Isadora do Carmo, and Marcia Dutra de Barcellos. "Drivers and barriers to food waste reduction." British Food Journal 120, no. 10 (October 1, 2018): 2364–87. http://dx.doi.org/10.1108/bfj-12-2017-0726.
Повний текст джерелаАнотація:
PurposeThe purpose of this paper is to analyse main drivers and barriers to food waste reduction in the consumption phase and analyse pathways to anti-wastage behaviours.Design/methodology/approachA systematic literature review was performed in order to understand the main variables affecting the behaviour and to identify pathways to move to an anti-waste behaviour. In the end, 84 articles were selected for the final analysis.FindingsDrivers and barriers to reduce food waste were categorised in societal factors, personal factors and behavioural factors. Variables can increase the amount of waste (+) or reduce it (−). From them, efforts to move to an anti-wastage behaviour are classified in macro-environmental change, retailers’ engagement, raise awareness of the issue and creating anti-wastage social norms.Research limitations/implicationsThe systematic review did not capture all variables that can influence consumer food waste and it is necessary different approaches to study the issue.Practical implicationsFrom the drivers for food waste reduction it is possible to design efforts to help consumers change their pattern of behaviour.Social implicationsReducing food waste has effects in changing economic inequality, relative poverty and environmental damages.Originality/valueThe great majority of studies that analyse consumer food waste focus on behaviours that increase food waste. This special paper identifies how to stimulate and proactively work with behaviours that help to food waste reduction.
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Nemat, Babak, Mohammad Razzaghi, Kim Bolton, and Kamran Rousta. "The Potential of Food Packaging Attributes to Influence Consumers’ Decisions to Sort Waste." Sustainability 12, no. 6 (March 13, 2020): 2234. http://dx.doi.org/10.3390/su12062234.
Повний текст джерелаАнотація:
Food packaging waste is a valuable resource for material recovery, if it is properly separated and sorted by consumers. The packaging itself may have the potential to assist consumer sorting by, for example, communicating a correct sorting practice. This is partly due to the fact that the sorting of packaging waste, which is a habitual behavior of consumers, can be perceived as being confusing and inconvenient. Consumers can, therefore, choose not to sort. It is argued that material recovery could be enhanced if packaging can afford easy and proper sorting and separation. To investigate the potential of packaging to support proper sorting, six types of yogurt and cream packaging were examined across 15 households in Karlskrona (a medium-sized Swedish city). The aim is to investigate the effect of selected packaging attributes on consumer decisions regarding waste sorting. The results reveal that some of the selected packaging waste is not properly separated and sorted. It is concluded that the design of food packaging based on user-centered needs could affect consumer decisions for the proper sorting of packaging waste, which enables improved material recovery. The design should focus especially on the package’s visual attributes, the material selection, and the package´s waste sorting related functions.
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Przezbórska-Skobiej, Lucyna, and Paulina Luiza Wiza. "Food Waste in Households in Poland—Attitudes of Young and Older Consumers towards the Phenomenon of Food Waste as Demonstrated by Students and Lecturers of PULS." Sustainability 13, no. 7 (March 24, 2021): 3601. http://dx.doi.org/10.3390/su13073601.
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The article aims to compare various aspects of food waste in the context of rational food management using the example of two groups: students and employees of Poznań University of Life Sciences (PULS). The survey was conducted on the current level of food wastage in the households of students and employees of PULS, involving 266 respondents, including 187 students (N1) and 79 employees (N2). The conducted research and analysis of the obtained results showed the differences between younger and older people in relation to proper food storage, appropriate use of food surplus, awareness of both consequences of food waste, and the existence of this problem is a consumer behavior. Both groups of surveyed consumers waste food, but students waste it more frequently and in larger quantities than the employees. This situation resulted from different consumer habits and attitudes towards food waste. The research indicated that employees are more effective in reducing food waste in their own households through better use of leftovers.
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Jagau, Henrik Luis, and Jana Vyrastekova. "Behavioral approach to food waste: an experiment." British Food Journal 119, no. 4 (April 3, 2017): 882–94. http://dx.doi.org/10.1108/bfj-05-2016-0213.
Повний текст джерелаАнотація:
Purpose The purpose of this paper is to explore the impact of behavioral interventions and nudging in dealing with the food waste problem. In particular, the authors implement an information campaign aiming to increase consumers’ awareness of the food waste problem. Design/methodology/approach In the period of three weeks, the authors observe intentions to prevent food waste and actual food waste of the consumers in a university restaurant serving ready meals. During the intervention period, consumers are exposed to an information campaign, designed to avoid consumers’ insufficient planning problem. Findings Consumers are willing to pay the same price for less food more often during the campaign than before the campaign, but the approximated impact on the food waste is not significant. Social emotions of guilt and shame are linked to consumers’ intentions to prevent food waste, suggesting channels to be included in a successful information campaign nudging consumers toward food waste reduction. Research limitations/implications The authors were not able to measure precisely food waste, but observed consumers in a real-life context. Consumers were not aware of the study, and made daily purchase decisions before and after the information campaign. Social implications Consumer behavior is at the core of the food waste problem in developed countries. It is important to understand how consumers can be nudged at low cost, using an information campaign, to change their attitude to food waste, and to decrease food waste. Originality/value The authors collected an original dataset on the impact of an information campaign, observing behavior of consumers in a real-life context.
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Kasza, Gyula, Nina Veflen, Joachim Scholderer, Lars Münter, László Fekete, Eszter Zita Csenki, Annamária Dorkó, Dávid Szakos, and Tekla Izsó. "Conflicting Issues of Sustainable Consumption and Food Safety: Risky Consumer Behaviors in Reducing Food Waste and Plastic Packaging." Foods 11, no. 21 (November 4, 2022): 3520. http://dx.doi.org/10.3390/foods11213520.
Повний текст джерелаАнотація:
Food-related consumer decisions have an impact on the environment. However, trending patterns of sustainable consumption often pose a challenge for food-safety authorities: these initiatives may unintentionally compromise food safety. The objective of this review is to support public agencies in the integration of sustainability issues into food-safety risk communication schemes. Environmentally conscious but risky behaviors aimed at the reduction of food waste and plastic packaging were chosen for discussion and scrutinized based on expert opinions. Those expert opinions clearly indicated that a significant part of environmentally conscious behaviors, such as removing mold, eating expired perishable food, overstoring leftovers, avoiding single-use plastic packaging even when cross-contamination is a threat, and using reusable bags without cleaning for a long time, often contribute to food-safety risks. Short, easy-to-remember messages were collected for each recognized risky behavior; they concentrated on prevention or providing an alternative that was still environmentally sensible but kept food-safety risks low (such as planning ahead to avoid leftovers, freezing leftovers in time, and sanitizing reusable bags). The identified challenges and solutions might encourage authorities to rethink their risk-communication practices and integrate a sustainability aspect in them.
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Nemat, Babak, Mohammad Razzaghi, Kim Bolton, and Kamran Rousta. "The Role of Food Packaging Design in Consumer Recycling Behavior—A Literature Review." Sustainability 11, no. 16 (August 12, 2019): 4350. http://dx.doi.org/10.3390/su11164350.
Повний текст джерелаАнотація:
Household waste sorting at the source is an essential part of the waste management system in many countries. Correct sorting of this waste, including food packaging waste, is cost-effective, it facilitates the recycling process and enhances the quality of the recycled product. Although there is a growing body of research that studies the effect of different attributes of food packaging on household recycling behavior, the effect of these attributes on the sorting of the food packaging waste is not well known. This contribution reviews work that studies the relationship between attributes of food packaging and consumer sorting behavior. The review highlights the potential of the visual attributes and the quality of packaging as a communication channel for encouraging consumers to sort the food packaging waste. The efficiency of the waste management system and the quality of recycled products can hence be affected by the proper design of food packaging.
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Haas, Rainer, Hakan Aşan, Onur Doğan, Claus Rainer Michalek, Özlem Karaca Akkan, and Zeki Atıl Bulut. "Designing and Implementing the MySusCof App—A Mobile App to Support Food Waste Reduction." Foods 11, no. 15 (July 26, 2022): 2222. http://dx.doi.org/10.3390/foods11152222.
Повний текст джерелаАнотація:
Consumers are responsible for almost 50 percent of food waste. Consumer-focused interventions are crucial to achieve many Sustainable Development Goals (SDGs), especially SDG 12.3. There are many factors that cause food waste, and these can be prevented by changing the consumption behavior of adults. Mobile apps are seen as promising tools to change consumer behavior for ensuring more sustainable food consumption. This study describes the development process and examines the perceived quality of MySusCof, an app intended to reduce the food waste of consumers. The uMARS scale was used for collecting data from consumers. Within the scope of the study, two studies were conducted to examine the development process of the application and to determine the user reactions to the mobile application. Results show that gamification elements with hedonic and social components, as well as functional aspects, are important features for user engagement and perceived impact. The qualitative results also supported the user experience in both hedonic and functional value and role of mobile apps to lead behavior change. This study serves as a guideline for future developers of mobile apps intended to lead consumers to a more sustainable food consumption.
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McCarthy, Breda, and Hong-Bo Liu. "‘Waste not, want not’." British Food Journal 119, no. 12 (December 4, 2017): 2519–31. http://dx.doi.org/10.1108/bfj-03-2017-0163.
Повний текст джерелаАнотація:
Purpose Scholarly research on food waste is growing, but it tends to focus on households in general. The purpose of this paper is to explore the attitudes of green consumers towards food waste, reasons for wasting edible food and acceptance of policy actions that could help address the food waste challenge. Design/methodology/approach Based on a quantitative survey of 346 respondents, frequency distributions, cross tabulations and non-parametric tests were performed. Findings This study finds that there is inconsistency between attitudes and behaviours. Green consumers, including those who value organic food and vegetarianism, waste quite a lot of edible food. Food is thrown away mainly due to spoilage, short shelf life, being forgotten in the fridge and eating outside the home. Hence, consumers, even those with the best of intentions, face behavioural constraints when it comes to reducing food waste. A surprising finding is that some consumers lack awareness of the environmental burden posed by food waste. Several policy measures to reduce food waste are acceptable to the respondents Research limitations/implications Reliance on self-reported data for food waste. Practical implications The research identifies actions that local governments could undertake to reduce consumer-related food waste. An environmental awareness campaign targeting green consumers could correct information deficits. Originality/value The focus on the green segment has practical implications for reducing the economic and environmental burden of food waste
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Montero Vega, Mercedes, Manuel García Barquero, José Sánchez Gómez, and Karsyl Mejia Valverde. "What determines dairy household food waste? A case study from the costa rican dairy industry." Anales científicos 83, no. 2 (January 10, 2023): 149–59. http://dx.doi.org/10.21704/ac.v83i2.1848.
Повний текст джерелаАнотація:
Household waste represents a big contributor to food waste, especially in higher-income countries. To understand consumer behavior, and therefore food waste, this study addresses food buying and storaging routines, sociodemographic characteristics and intrinsic product characteristics. Food waste has usually been studied in high[1]income countries, especially in Europe and North America. However, this research includes 343 direct interviews with Costa Rican consumers. We constructed a structural equation model using the Theory of planned behavior to understand dairy food waste. Results indicate that the least important determinants of food waste are sociodemographic characteristics, nonetheless, income correlates positively higher waste rates, as expected. Intrinsic characteristics of dairy products were an important determinant of waste; as consumers place more importance on these characteristics, less waste is produced. This is the first study in which food waste includes all of these constructs and that is settled in a developing country. Based on our results and the determinants of food waste, we discuss the political and research implications for household food waste reduction.
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Portugal, Taíse, Susana Freitas, Luís Miguel Cunha, and Ada Margarida Correia Nunes Rocha. "Evaluation of Determinants of Food Waste in Family Households in the Greater Porto Area Based on Self-Reported Consumption Practices." Sustainability 12, no. 21 (October 22, 2020): 8781. http://dx.doi.org/10.3390/su12218781.
Повний текст джерелаАнотація:
Despite food waste occurring along the entire food supply chain, a significant proportion occurs in domestic settings. Large quantities of domestic food waste have been attributable to consumer behaviors during buying, cooking, consumption, and disposal. The main objective of this research was to understand the major determinants of household food waste from families in the north of Portugal. A convenience sample was used, which was drawn from households in the Greater Porto Area. Data were collected through a self-reported questionnaire that included three groups of structured questions related to perceived behavior and attitudes towards food consumption, leftover usage, and food waste. Exploratory data analysis was used to identify underlying dimensions. No relationships were found between socio-demographic data and food waste, buying behavior, or destination/use of leftovers. The majority of the participants reported a high level of planning of their grocery shopping. Fruits and vegetables presented the highest frequency of consumption, followed by sources of carbohydrates and sources of proteins. The storage of cooked food from different food groups presented a single factor, grouping the majority of the individual food leftovers, going from fruits and vegetables to sources of carbohydrates and proteins. The reported levels of wastage of the different food products were grouped into three dimensions: waste of vegetables, waste of protein sources, and waste of sources of carbohydrates. Waste of precooked foods emerged as an independent item, and it was the individual item with the highest frequency. The families studied reported a positive attitude concerning buying, consumption, and wastage, revealing a particular awareness of food waste and its social and environmental impact.