scholarly journals Consumer behaviour towards suboptimal food products: a strategy for food waste reduction

2019 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Isadora do Carmo Stangherlin ◽  
Jose Luis Duarte Ribeiro ◽  
Marcia Barcellos
Keyword(s):  
Food Waste ◽  
Fruits And Vegetables ◽  
Group Discussion ◽  
Food Products ◽  
Waste Reduction ◽  
Second Phase ◽  
Content Type ◽  
Reduction Strategies ◽  
Marketing Actions ◽  
Unusual Appearance

Purpose Food waste has received attention during the last decade, especially due to its environmental and social impacts. An important contributor to food waste is consumers’ low preference for purchase fruits and vegetables with unusual appearance, products with damaged package and products close to the expiration date, technically called suboptimal food products. Researches show that consumers tend to reject these products when buying food, increasing avoidable food waste. However, consumer considerations when deciding to buy or not to buy suboptimal food are still unknown. The purpose of this paper is to use two different approaches to investigate consumers’ perceptions towards suboptimal food and how they impact their acceptance. Design/methodology/approach The first part of the study involved a qualitative analysis of participants’ open-ended responses (282 answers), where participants were asked to write down the impressions they had about three suboptimal food images. The second phase explored consumers acceptance of suboptimal food through a focus group discussion. Findings Results reveal that considerations about suboptimal food are divergent, with some participants rejecting them because they are impelled to search for perfection when buying food products. However, some individuals are disposed to accept suboptimal products, mainly because they have concern with the environment and cook abilities. Originality/value As a whole, this study contributes for food waste reduction strategies and has implications for marketing actions.

Reducing food waste: an exploration of a campus restaurant

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Michelle R. Alcorn ◽  
Daniel Vega ◽  
Ryan Irvin ◽  
Paola Paez
Keyword(s):  
Data Collection ◽  
Food Waste ◽  
Tracking System ◽  
Waste Reduction ◽  
Future Research ◽  
Exploratory Research ◽  
University Campus ◽  
Content Type ◽  
Reduction Strategies ◽  
Collection Methods

PurposeAs exploratory research, this project aimed to develop and assess the effect of implementing a food waste reduction program at a restaurant on a university campus.Design/methodology/approachData collection consisted of an audit of both pre and postconsumer food waste to determine the effectiveness of various reduction strategies and a survey to assess attitudes of employees toward food waste. As exploratory research, a personalized database was created to track current food waste amounts and reasons for waste in the restaurant operation to determine if the same method could be employed in future research.FindingsOverall, the restaurant in this study implemented various effective food waste reduction practices that were inexpensive and simple, resulting in a weekly average reduction of 14.3 pounds of food waste. The top five food item products wasted by the kitchen were also identified for both pre and postintervention phases as well as the reasons for generating kitchen waste. Furthermore, data reported on postconsumer waste included weight quantities and product types.Originality/valueThe project resulted in evidence that a personalized food tracking system is useful for identifying and quantifying food waste in foodservice operations. Therefore, the research design and data collection methods used in this project can be used in future research on a larger scale.

The determinants of food waste behavior in young consumers in a developing country

2019 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sabeen Hussain Bhatti ◽  
Farida Saleem ◽  
Ramsha Zakariya ◽  
Amna Ahmad
Keyword(s):  
Consumer Behavior ◽  
Developing Country ◽  
Food Waste ◽  
Waste Reduction ◽  
Equation Modeling ◽  
Routine Practice ◽  
Daily Routine ◽  
Content Type ◽  
Young Consumers ◽  
Food Wastage

Purpose Every year a huge amount of food is wasted from food production till its consumption. The activity of food wastage has become a daily routine practice and a huge portion of this loss is contributed by the consumers all around the world. With a total estimated population of 207.7m, 64 percent of the population of Pakistan is below the age of 30. The purpose of this paper is to investigate the factors that affect young consumer’s food waste behavior in a developing country context. Design/methodology/approach Data were collected in the month of Ramadan and Eid primarily by means of a web-based questionnaire. A two-step approach of structural equation modeling was used as a data analysis technique. Findings The findings of this research confirm the hypothesis that environmental concern and time pressure influence the attitude toward food waste reduction. The results further reveal that although attitude and injunctive norms lead toward higher intentions to reduce food waste, moral norms and perceived behavioral control do not significantly impact this intent. Practical implications This study contributes toward understanding the behavior of consumers in order to ensure the provision and execution of food waste prevention campaigns. This study has implications for policy makers and decision makers, and other stakeholders responsible for food waste reduction and environmental protection. Besides, social campaigns can be developed based on the results of this study, so as to improve the habits related to food wastage in consumers. Finally, the findings are beneficial to academics and scholars that are presently working on factors related to consumer behavior toward food waste. Originality/value Food waste behavior in young consumers from developing countries in general and from Pakistan in particular has not been analyzed before. The present study aims at analyzing some of the important predecessors of food waste behavior and thus it significantly adds to the existing body of knowledge of consumer behavior toward food waste.

scholarly journals Food waste reduction practices in German food retail

2017 ◽  
Vol 119 (12) ◽  
pp. 2532-2546 ◽  
Author(s):  
David Hermsdorf ◽  
Meike Rombach ◽  
Vera Bitsch
Keyword(s):  
Food Waste ◽  
Qualitative Content Analysis ◽  
Visual Impairments ◽  
Waste Reduction ◽  
Retail Sector ◽  
Food Retail ◽  
Content Type ◽  
Agricultural Produce ◽  
Food Retailers ◽  
German Food

Purpose The purpose of this paper is to investigate food retailers food waste reduction practices in Germany. The focus is on selling and redistributing agricultural produce with visual impairments and other surplus food items. In addition, drivers and barriers regarding the implementation of both waste reduction practices are explored. Design/methodology/approach In total, 12 in-depth interviews with managerial actors in the food retail sector and a food bank spokesperson were recorded, transcribed and analyzed through a qualitative content analysis. Findings In contrast to organic retailers, conventional retailers were reluctant to include agricultural produce with visual impairments in their product assortments, due to fears of negative consumer reactions. Another obstacle was EU marketing standards for specific produce. All retailers interviewed engaged in redistribution of surplus food. Logistics and the regulatory framework were the main barriers to food redistribution. Originality/value The present study adds to the existing body of literature on food waste reduction practices as it explores selling produce with visual impairments and elaborates on the legal background of food redistribution in German retail. The results are the foundation for providing recommendations to policy makers and charitable food organizations.

scholarly journals Systematic literature review of food waste in educational institutions: setting the research agenda

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Puneet Kaur ◽  
Amandeep Dhir ◽  
Shalini Talwar ◽  
Melfi Alrasheedy
Keyword(s):  
Food Waste ◽  
Research Agenda ◽  
Systems Approach ◽  
Food Service ◽  
Waste Reduction ◽  
Educational Institutions ◽  
Future Research ◽  
Content Type ◽  
Academic Researchers ◽  
Behavioural Aspects

Purpose In the recent past, academic researchers have noted the quantity of food wasted in food service establishments in educational institutions. However, more granular inputs are required to counter the challenge posed. The purpose of this study is to undertake a review of the prior literature in the area to provide a platform for future research. Design/methodology/approach Towards this end, the authors used a robust search protocol to identify 88 congruent studies to review and critically synthesize. The research profiling of the selected studies revealed limited studies conducted on food service establishments in universities. The research is also less dispersed geographically, remaining largely focused on the USA. Thereafter, the authors performed content analysis to identify seven themes around which the findings of prior studies were organized. Findings The key themes of the reviewed studies are the drivers of food waste, quantitative assessment of food waste, assessment of the behavioural aspects of food waste, operational strategies for reducing food waste, interventions for inducing behavioural changes to mitigate food waste, food diversion and food waste disposal processes and barriers to the implementation of food waste reduction strategies. Research limitations/implications This study has key theoretical and practical implications. From the perspective of research, the study revealed various gaps in the extant findings and suggested potential areas that can be examined by academic researchers from the perspective of the hospitality sector. From the perspective of practice, the study recommended actionable strategies to help managers mitigate food waste. Originality/value The authors have made a novel contribution to the research on food waste reduction by identifying theme-based research gaps, suggesting potential research questions and proposing a framework based on the open-systems approach to set the future research agenda.

scholarly journals Is this too ugly for you?

2020 ◽  
Author(s):  
Sarina Cho ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock
Keyword(s):  
Food Waste ◽  
Positive Attitude ◽  
Waste Reduction ◽  
Chi Square ◽  
Electronic Survey ◽  
Adequate Knowledge ◽  
Positive Attitudes ◽  
Starting Point ◽  
Reduction Strategies ◽  
Social Media Platforms

Background: Globally 1.3 billion tonnes of food are wasted every year equating to approximately 750 billion US dollars (1). In Canada it has been estimated that $31 billion of food is wasted annually (2). This amount can easily be used to feed hundreds of thousands of undernourished people across the world. Food wastage can occur at every level of the food supply chain. The purpose of this study was to evaluate the food waste generated by residents of British Columbia, Canada. The study aimed to identify the general knowledge regarding food waste and ugly produce, the attitudes of the public towards food waste, and the general practices of waste disposal. Methods: A self-administered electronic survey created on Survey Monkey Canada was distributed on various social media platforms over a two-week period in January 2020. The survey contained questions that resulted in a score for knowledge of food waste, attitude towards food waste and the waste reduction practices of British Columbian residents. Chi square and correlational analyses were performed using the statistical package NCSS. Results: 96 respondents met the inclusion criteria and completed the survey. Many participants received a medium score for knowledge (N=67) and possessed a positive attitude (N=71) towards food waste. There was an even distribution between good and fair practice level (N=49 and N=46). There was no association between level of food waste knowledge and demographic categories except for age (p=0.025). Younger participants were less knowledgeable. Between practice and demographic variables, no statistically significant associations were found. The results for attitude were determined to be non-statistically significant for age, gender and experience working in the food industry while there was a statistically significant association between attitude and an individual’s education level (p = 0.008). Those with higher levels of education had a more positive attitude. No correlation was determined between knowledge and practice indicating that there is no influence of knowledge on practice and vice versa. The study found that there is a positive correlation (p = 0.0004 and r = 0.3542) between attitude and practice indicating that these two variables influence each other. Conclusion: This study demonstrated that the population in B.C. who responded to the survey has adequate knowledge, a positive attitude and moderate practice behaviours regarding food waste. Younger individuals were less knowledgeable about food waste and the more educated one is, the more positive their attitude towards food is. The study also indicated that positive attitudes translated into better practice. These results are only a starting point in determining the causes for food loss and waste in B.C as it reveals the need for more local initiatives to bring everyone to start adopting food waste reduction strategies.  

Emotional or logical: reason for consumers to buy organic food products

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Heerah Jose ◽  
Vijay Kuriakose
Keyword(s):  
Fruits And Vegetables ◽  
Organic Food ◽  
Food Products ◽  
Value Theory ◽  
Emotional Factor ◽  
Content Type ◽  
Perceived Price ◽  
Triggering Factor ◽  
Self Administered Questionnaire ◽  
Survey Approach

PurposeThe purpose of this paper is to understand, among the emotional, practical and logical factors, which factor is more critical while consumers buy organic food products, mostly fruits and vegetables.Design/methodology/approachA self-administered questionnaire survey approach was used to provide a deeper insight into the reasons for consumers to buy organic fruits and vegetables (OF&V). A total of 632 valid questionnaires were obtained, yielding a response rate of 79%.FindingsHealth is a functional/practical factor which consumer expect as a result of consuming organic food products; however, fear towards conventional food products (emotional) is the triggering factor which motivates consumers to buy OF&V. The logical factor such as environmental motive was found insignificant in the current study, Thereby supporting the value theory which posited emotion greater than practical and which in turn greater than logical. However, barriers for consumers to buy OF&V are perceived price and willingness to take effort. Thus by focusing upon fear reducing strategy such as, implementing certification and labelling on OF&V would be a promising strategy.Originality/valueTo the authors' knowledge, no previous studies exist in the organic consumer behaviour research which used the value theory proposed by Mattson (1991) and the study was able to propose that beyond the practical and logical factors, emotional factor has important role while consumer think of buying OF&V.

Household food waste reduction: Italian consumers’ analysis for improving food management

2019 ◽  
Vol 121 (6) ◽  
pp. 1382-1397 ◽  
Author(s):  
Giustina Pellegrini ◽  
Sandro Sillani ◽  
Mario Gregori ◽  
Alessia Spada
Keyword(s):  
Social Services ◽  
Food Waste ◽  
Time Management ◽  
Structural Equation ◽  
Environmental Concern ◽  
Equation Model ◽  
Waste Reduction ◽  
Content Type ◽  
Behavioral Determinants ◽  
Household Level

Purpose Every year 1.3bn tonnes of food are lost or wasted in production, manufacture, distribution and at household level. Consumers are the biggest contributors to the total volume of food waste generated over the world. The purpose of this paper is to analyze the factors affecting consumer’s food waste behavior at household level, providing more insights to existing literature, basing on a hypothesized model. Design/methodology/approach Data collection was carried from May 2016 to March 2017, by means of a face-to-face structured questionnaire distributed among 580 Italian consumers, with seven constructs. Data analysis included two main steps: exploratory factor analysis and structural equation model (SEM) implemented by means of STATA 14. Findings Results show that price consciousness, environmental concern and time management influence the attitude that in turn affect the behavior toward food waste minimization. These findings provide basic guidelines for developing policies and campaigns aimed to decrease food waste. Research limitations/implications This study point out the importance of the food waste behavioral determinants analysis at household level in Italy. Therefore, the research will include other constructs and further studies can be conducted in European countries to produce spatial SEM. Practical implications Waste prevention approaches should concentrate interests on avoiding losses, and releasing of information, best practices and education of consumers as well as strengthening the donation to social services. Social implications The present findings may be used by decision makers, municipality, stakeholders, involved in food waste reduction policies. Moreover, social marketing campaigns can advantage by these results, in order to avoid food-related habits in consumers’ everyday lives not respecting the issues of the food waste. In addition, this study is addressed to academics and scholars that are already working on the role of consumer’s behavior and its implication on food waste reduction. Originality/value Food waste in Italy has been analyzed by several authors, yet not involving national samples, using different methodologies and aiming at analyze different aspects. The present study aims at analyzing main determinants affecting food waste behavior at household level: providing more insights to existing literature.

Reducing food waste: an investigation on the behaviour of Italian youths

2015 ◽  
Vol 117 (2) ◽  
pp. 731-748 ◽  
Author(s):  
Ludovica Principato ◽  
Luca Secondi ◽  
Carlo Alberto Pratesi
Keyword(s):  
Food Waste ◽  
Waste Reduction ◽  
Policy Makers ◽  
Content Type ◽  
Factors Affecting ◽  
Probabilistic Sampling ◽  
Shopping List ◽  
Food Freshness ◽  
Educational Campaigns ◽  
Practical Implications

Purpose – The purpose of this paper is to assess the knowledge of youths concerning food waste as well as to identify factors that influence changes in behaviour concerning food wasted and planning shopping for preventing it. Design/methodology/approach – The data used were collected from a sample of 233 students at Roma-Tre University in Italy. Probit models were specified to identify factors affecting food waste reduction in both pre-shopping and consumption phases. Findings – Results show that the more aware youths are concerning food waste, the more likely they are to reduce leftovers. In contrast, the concern about food freshness increases waste. A greater awareness of the consequences of food wasted increases the likelihood that youths will make a shopping list. Research limitations/implications – The main limitation of the study can be found in the non-probabilistic sampling design used for the collection of data. Practical implications – This study provides information for both social marketers and policy makers. New educational campaigns against food waste should be carried out by providing them with a realistic perception of food waste as well as by teaching young consumers how to recognize the level of freshness of food. Originality/value – This study provides a first insight of the factors that influence food waste reduction as well as the habit of making a shopping list from an individual perspective.

scholarly journals Drivers and barriers to food waste reduction

2018 ◽  
Vol 120 (10) ◽  
pp. 2364-2387 ◽  
Author(s):  
Isadora do Carmo Stangherlin ◽  
Marcia Dutra de Barcellos
Keyword(s):  
Food Waste ◽  
Great Majority ◽  
Final Analysis ◽  
Waste Reduction ◽  
Personal Factors ◽  
Content Type ◽  
Societal Factors ◽  
Special Paper ◽  
Approaches To Study ◽  
Behavioural Factors

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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