Wasted Positive Intentions: The Role of Affection and Abundance on Household Food Waste

2016 ◽  
Vol 22 (7) ◽  
pp. 733-751 ◽  
Author(s):  
Gustavo Porpino ◽  
Brian Wansink ◽  
Juracy Parente
Keyword(s):  
Food Waste ◽  
Household Food

scholarly journals The potential of food preservation to reduce food waste

2016 ◽  
Vol 76 (1) ◽  
pp. 28-33 ◽  
Author(s):  
Wayne Martindale
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Universal Function ◽  
Food Preservation ◽  
Frozen Foods ◽  
Frozen Food ◽  
Household Food ◽  
Fresh Food ◽  
Consumer Movements

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.

scholarly journals Decisional Factors Driving Household Food Waste Prevention: Evidence from Taiwanese Families

2020 ◽  
Vol 12 (16) ◽  
pp. 6666
Author(s):  
Chih-Ching Teng ◽  
Chueh Chih ◽  
Yao-Chin Wang
Keyword(s):  
Food Waste ◽  
Structural Equation ◽  
Behavioral Control ◽  
Food Choices ◽  
Equation Modeling ◽  
Perceived Behavioral Control ◽  
Moral Norms ◽  
Household Level ◽  
Household Food

Although previous studies have discussed food waste at the household level and the antecedents of food disposal in western countries, very few studies have investigated food waste practices in Asian countries at the household or individual levels. As the food waste issue has drawn considerable concerns, the aim of this study was to examine how moral norms, perceived behavioral control, and food choices affect household food waste under the mediating role of household storing and cooking routines, as well as the moderating role of unplanned events. A questionnaire survey of Taiwanese families eventually obtained 954 valid questionnaires for analysis. Overall model fit and the study hypotheses were tested by structural equation modeling method (SEM). The SEM results showed that household storing and cooking routines significantly mediate the effects of moral norms and food choices on household food waste. Moreover, the moderating effect of unplanned events is statistically significant, indicating that under a higher degree of unplanned events, families are less likely to reduce food waste through household storage practices and cooking routines. Several implications and suggestions are also discussed for the reduction of household food waste.

The Role of Household Food Waste in Comparing Environmental Impacts of Packaging Alternatives

2013 ◽  
Vol 27 (4) ◽  
pp. 277-292 ◽  
Author(s):  
Frans Silvenius ◽  
Kaisa Grönman ◽  
Juha-Matti Katajajuuri ◽  
Risto Soukka ◽  
Heta-Kaisa Koivupuro ◽  
...  
Keyword(s):  
Environmental Impacts ◽  
Food Waste ◽  
Household Food

scholarly journals Knowledge, Attitudes, and Practice of Housewives As Members of the Environmental Community Against Household Food Waste Management

2021 ◽  
Vol 317 ◽  
pp. 01066
Author(s):  
Kartini Aryani Zahara ◽  
Hasibuan Hayati Sari ◽  
Tumuyu Sri Setiawati
Keyword(s):  
Supply Chain ◽  
Waste Management ◽  
Food Waste ◽  
Qualitative Method ◽  
Participant Observation ◽  
Food Supply Chain ◽  
Household Food ◽  
Depth Interviews ◽  
Incorrect Information

The amount of food waste is a serious problem. That will happen to an imbalance in the food supply chain. The role of housewives is very important for food waste management. Leftover food that became important waste managed creatively and innovatively. Incorrect information by housewives will result in food waste that is still suitable for consumption in the garbage. This research analyzes the knowledge, attitudes, and practice of housewives who are members of the environmental community towards food waste produced in the household by the qualitative method. Data collection through questionnaires, participant observation, and in-depth interviews and comparing the results of the three analyzes in a balanced manner. The sample consisted of 25 housewives. The results of the study state that knowledge, attitudes and practice affect the results of each participant's food waste.

scholarly journals A Survey on Food Waste Management System

2021 ◽  
Vol 12 (2) ◽  
pp. 2610-2615
Author(s):  
Vikram R, Et. al.
Keyword(s):  
Food Waste ◽  
Web Application ◽  
Large Scale ◽  
Agricultural Land ◽  
Small Scale ◽  
Registration Form ◽  
External Resources ◽  
Entry Form ◽  
Household Food

Food loss or food waste is the food that is not eaten by the consumer. In addition to that bring down food waste in all role of the food organization is an main part of decreasing the environmental conditions of agriculture, by bring down the whole quantity of water, land and other external resources needed to provide the global group. Decreasing the food waste is the major part of global as it makes the food out of dumping ground. It makes profitable sight at the small scale, by reducing household food bills and at the large scale by decreasing throwing away costs for restaurants. By properly analyzeand manage the food waste makes our world to economically and environmentally healthy and make the resources available for the future generations. Everyday many students in the college wasting lots of foods. So we take an initiative to develop a web application for college used to keep track and analyze the food waste and to take a better decision by knowing what went wrong and to take the essential steps to avoid the food wastage. We planned our web application to have a login form and registration form. The dashboard has a add recipe form and remove recipe form and for wastage entries we have food waste entry form, cook waste entry form and cook item waste entry form. Our web application provides the user to generate analyzed data in table and chart format. The extra cooked recipe can be collected by the nearest Orphanages who actually requested for the food and the food waste and cook waste both were given to the agricultural land for fertilization

scholarly journals COVID-19-Related Changes in Perceived Household Food Waste in the United States: A Cross-Sectional Descriptive Study

2021 ◽  
Vol 18 (3) ◽  
pp. 1104
Author(s):  
Kelly Cosgrove ◽  
Maricarmen Vizcaino ◽  
Christopher Wharton
Keyword(s):  
Logistic Regression ◽  
Food Waste ◽  
The United States ◽  
Food Groups ◽  
Related Factors ◽  
Cross Sectional ◽  
Household Level ◽  
Binomial Logistic Regression ◽  
Household Food ◽  
Fresh Vegetables

Food waste contributes to adverse environmental and economic outcomes, and substantial food waste occurs at the household level in the US. This study explored perceived household food waste changes during the COVID-19 pandemic and related factors. A total of 946 survey responses from primary household food purchasers were analyzed. Demographic, COVID-19-related household change, and household food waste data were collected in October 2020. Wilcoxon signed-rank was used to assess differences in perceived food waste. A hierarchical binomial logistic regression analysis was conducted to examine whether COVID-19-related lifestyle disruptions and food-related behavior changes increased the likelihood of household food waste. A binomial logistic regression was conducted to explore the contribution of different food groups to the likelihood of increased food waste. Perceived food waste, assessed as the estimated percent of food wasted, decreased significantly during the pandemic (z = −7.47, p < 0.001). Food stockpiling was identified as a predictor of increased overall food waste during the pandemic, and wasting fresh vegetables and frozen foods increased the odds of increased food waste. The results indicate the need to provide education and resources related to food stockpiling and the management of specific food groups during periods of disruption to reduce food waste.

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