scholarly journals How Consumer Behavior in Daily Food Provisioning Affects Food Waste at Household Level in the Netherlands

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 428 ◽  
Author(s):  
Janssens ◽  
Lambrechts ◽  
Osch ◽  
Semeijn
Keyword(s):  
Consumer Behavior ◽  
Food Waste ◽  
Online Survey ◽  
Food System ◽  
Household Composition ◽  
Food Provisioning ◽  
Global Issues ◽  
Food Management ◽  
Daily Food ◽  
Waste Food

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.

scholarly journals Analysis of the Behaviors of Polish Consumers in Relation to Food Waste

2019 ◽  
Vol 12 (1) ◽  
pp. 304 ◽  
Author(s):  
Beata Bilska ◽  
Marzena Tomaszewska ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Consumer Behavior ◽  
Young People ◽  
Food Waste ◽  
Food Chain ◽  
Developed Countries ◽  
Expiry Date ◽  
Food Management ◽  
Common Causes ◽  
University Level ◽  
Waste Food

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.

scholarly journals Citizens’ Food Habit Behavior and Food Waste Consequences during the First COVID-19 Lockdown in Spain

2021 ◽  
Vol 13 (6) ◽  
pp. 3381
Author(s):  
Berta Vidal-Mones ◽  
Héctor Barco ◽  
Raquel Diaz-Ruiz ◽  
Maria-Angeles Fernandez-Zamudio
Keyword(s):  
Food Waste ◽  
Employment Status ◽  
Online Survey ◽  
Food Habit ◽  
Household Composition ◽  
Limited Mobility ◽  
Food Practices ◽  
Food Management ◽  
Life Habits ◽  
Per Capita

During the first COVID-19 wave in Spain, confining the population at home was seen as an effective way to prevent the disease from spreading. This limited mobility affected citizens’ routines at homes because it influenced their life habits, including food management. The main objective of this paper was to understand citizens’ food waste (FW) behavior during the first COVID-19 lockdown in Spain by understanding related food practices that could have influenced FW generation. An online survey was conducted from 14 May to 11 June, 2020; 6293 valid responses were collected and analyzed, and 95% of the participants declared not wasting more food than usual. On average, they reported wasting 234 g per household per week, which equals 88 g per capita. We found significant differences in the reported FW generation between participants regarding their age, gender, household composition, and employment status due to COVID-19. In addition, food-related behaviors such as buying more food than usual due to fear or anxiety, storing more food than before the lockdown, and improvising when buying groceries seemed to affect the FW reported by the participants. The paper ends by comparing the conclusions drawn by different works conducted in other countries for a similar purpose.

scholarly journals Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown

2021 ◽  
Vol 123 (9) ◽  
pp. 2959-2978
Author(s):  
Beth Armstrong ◽  
Christian Reynolds ◽  
Carla Adriano Martins ◽  
Angelina Frankowska ◽  
Renata Bertazzi Levy ◽  
...  
Keyword(s):  
Food Insecurity ◽  
Food Waste ◽  
Online Survey ◽  
Self Report ◽  
Cooking Methods ◽  
Cross Sectional ◽  
Content Type ◽  
Green Leaves ◽  
Frequency Of Use ◽  
Waste Food

PurposeThe current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown.Design/methodology/approachData were collected from 473 UK-based consumers (63% female) in March 2020. A cross-sectional online survey measured variables including food insecurity prevalence, self-reported food waste, food management behaviours, confidence and frequency of use of a range of cooking methods, type of food eaten (ultra-processed, semi-finished, unprocessed) and packaging type foods are purchased in.Findings39% of participants have experienced some food insecurity in the last 12 months. Being younger, having a greater BMI and living in a smaller household were associated with food insecurity. Green leaves, carrots, potatoes and sliced bread are the most wasted of purchased foods. Polenta, green leaves and white rice are the most wasted cooked foods. Food secure participants reported wasting a smaller percentage of purchased and cooked foods compared to food insecure participants. Overall, participants were most confident about boiling, microwaving and stir-frying and least confident with using a pressure cooker or sous vide. Food secure participants were more confident with boiling, stir-frying, grilling and roasting than insecure food participants.Practical implicationsThis has implications for post lockdown policy, including food policies and guidance for public-facing communications.Originality/valueWe identified novel differences in self-report food waste behaviours and cooking confidence between the food secure and insecure consumers and observed demographics associated with food insecurity.

scholarly journals 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

2021 ◽  
Vol 13 (7) ◽  
pp. 3601
Author(s):  
Lucyna Przezbórska-Skobiej ◽  
Paulina Luiza Wiza
Keyword(s):  
Older People ◽  
Food Waste ◽  
Life Sciences ◽  
Current Level ◽  
Food Storage ◽  
Appropriate Use ◽  
Food Management ◽  
Consumer Habits ◽  
Waste Food ◽  
Food Wastage

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.

scholarly journals A comparative study on generation and composition of food waste in Kundasang, Sabah

2021 ◽  
Vol 920 (1) ◽  
pp. 012026
Author(s):  
A Zakarya ◽  
A F Yabainus ◽  
R Halis ◽  
M R Beson
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Large Scale ◽  
Residential Area ◽  
Waste Generation ◽  
The People ◽  
Food Management ◽  
Food And Beverage ◽  
Waste Generation Rate ◽  
Waste Food

Abstract In this era, we are facing a very troublesome problem, and that is food waste. Food wastage started happening decades ago and is still happening today. This not only comes from large-scale food and beverage production but, unfortunately, also comes from people’s behavior. Which had made the research to study the generation and composition of food waste in Kundasang, Sabah and identify the awareness of food waste management. the collection of the food waste involved in residential and commercial and then, divide into two types which are cooked and uncooked food waste. As a result, the food waste generated from the commercial was more than residential area. Then, the food waste generation rate for every person is 0.14 kg/person/day. Most of the people in Kundasang know about food waste management but they do not know the proper way to manage the food waste but 64 % of them, interest to involve minimize the food waste in the future. Knowledge and skills can be spread among family residents through sports and awareness activities related to food management. In short, appropriate methods should be introduced to overcome the restrictions on the residents of Kundasang’s households to minimize food waste.

scholarly journals Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 20
Author(s):  
Blain Murphy ◽  
Tony Benson ◽  
Amanda McCloat ◽  
Elaine Mooney ◽  
Chris Elliott ◽  
...  
Keyword(s):  
Diet Quality ◽  
Food Systems ◽  
Online Survey ◽  
Food System ◽  
Vegetable Intake ◽  
Saturated Fat ◽  
Physical And Mental Health ◽  
Cross Sectional ◽  
Food Practices ◽  
The Impact

COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and food systems. To investigate this, this research explored changes in consumers’ food practices during the initial COVID-19 phase and assessed the impact of location on these changes. A sample of 2360 adults from three continents (Island of Ireland (IOI), Great Britain (GB), United States (USA), and New Zealand (NZ)) were recruited for a cross-sectional online survey (May–June 2020). Participants completed questions in relation to their cooking and food practices, diet quality, and COVID-19 food-related practices. Significant changes in consumers’ food practices during the pandemic were seen within and between regions, with fewer cooking practices changes found in the USA. Food practices, which may put added pressure on the food system, such as bulk buying, were seen across all regions. To prevent this, organisational food practices, including planning ahead, should be emphasized. Additionally, while positive cooking-related practices and increases in fruit and vegetable intake were found, an increase in saturated fat intake was also seen. With the additional pressure on individuals’ physical and mental health, the essentiality of maintaining a balanced diet should be promoted.

scholarly journals Moving from Niche to Norm: Lessons from Food Waste Initiatives

2021 ◽  
Vol 13 (14) ◽  
pp. 7667
Author(s):  
Lusine H. Aramyan ◽  
Gonne Beekman ◽  
Joris Galama ◽  
Sandra van der Haar ◽  
Maarten Visscher ◽  
...  
Keyword(s):  
Food Waste ◽  
Circular Economy ◽  
Food Systems ◽  
Food System ◽  
Behavioural Change ◽  
Policy Instruments ◽  
Transition Process ◽  
Personal Factors ◽  
Success Traits

For a transition to a circular economy to take place, behavioural change from people who are part of the transition is a key requirement. However, this change often does not occur by itself. For systemic behavioural change, policy instruments that incentivise behaviour supporting circular food systems play a key role. These instruments need to be aligned with the environment in which the behaviour takes place. In this study, we scrutinise a case study with five initiatives on the reduction of food loss and waste (FLW) contributing to a circular food system, to understand how specific, well-targeted combinations of instruments as well as other contextual and personal factors can fuel the transition to a circular economy and the reduction of FLW. All the initiatives are taking place under the umbrella of the Dutch initiative “United against food waste” (STV). We use a behavioural change perspective to assess how initiatives that support circular food systems arise and how they can be further supported. Based on the case-study analysis, we arrive at five common success traits and barriers, and five key needs for upscaling. We conclude that motivated, inspiring frontrunners are of key importance in the initial phase of a transition process. However, once a niche initiative is ready to be scaled up, the enabling environment becomes increasingly important.

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