scholarly journals The Impact of Package Design On Fermented Milk Waste

2021 ◽  
Author(s):  
Ritielle Barbosa ◽  
Bruna Castro Porto
Keyword(s):  
Food Waste ◽  
Food Packaging ◽  
Fermented Milk ◽  
Waste Reduction ◽  
Liquid Content ◽  
Package Design ◽  
The Impact

Abstract One of the main goals of food packaging is the food waste reduction. However, some package designs may contradict this premise. This present work aimed to evaluate the effect of package design on fermented milk waste. Twenty-six packages of fermented milk of eight different designs were weighted to obtain the following masses: i) mass of the liquid removed from the package through a consumption simulation; ii) mass of the package without food and before the washing and drying processes; and, iii) mass of the cleaned and dried package. The main package factor in the fermented milk waste was the shape of the bottleneck. The packages that provided greater removal of the liquid content did not offer resistance to the food flow in the bottleneck. Other aspects that contributed to the food waste were straight angles and curves of the package. Thus, the package design impacts in the fermented milk waste.

scholarly journals Antecedents of Consumer Food Waste Reduction Behavior: Psychological and Financial Concerns through the Lens of the Theory of Interpersonal Behavior

2021 ◽  
Vol 18 (23) ◽  
pp. 12457
Author(s):  
Saman Attiq ◽  
Amanda Chu ◽  
Rauf Azam ◽  
Wing-Keung Wong ◽  
Sumia Mumtaz
Keyword(s):  
Food Waste ◽  
Structural Equation ◽  
Negative Emotion ◽  
Food Service ◽  
Partial Least Square ◽  
Least Square ◽  
Waste Reduction ◽  
Future Research ◽  
Financial Concern ◽  
The Impact

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.

scholarly journals Impact of Optimized Packaging on Food Waste Prevention Potential among Consumers

2021 ◽  
Vol 13 (8) ◽  
pp. 4209
Author(s):  
Gudrun Obersteiner ◽  
Marta Cociancig ◽  
Sandra Luck ◽  
Johannes Mayerhofer
Keyword(s):  
Shelf Life ◽  
Food Waste ◽  
Quantitative Research ◽  
Food Packaging ◽  
Food Product ◽  
Waste Reduction ◽  
Waste Prevention ◽  
Waste Generation ◽  
Product Packaging ◽  
Information Campaigns

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.

scholarly journals Covid-19 Pandemic and Food Waste: An Empirical Analysis

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1063
Author(s):  
Federica Di Marcantonio ◽  
Edward Kyei Twum ◽  
Carlo Russo
Keyword(s):  
Supply Chain ◽  
Food Waste ◽  
Waste Reduction ◽  
Policy Support ◽  
The European Union ◽  
Original Dataset ◽  
Multinomial Logit Regression ◽  
Logit Regression Model ◽  
The Impact ◽  
Insight Into

This paper investigates the impact of Covid-19 pandemic on food waste using an original dataset from 176 agrifood business operators in the European Union (EU). Our objective is to assess whether and why the pandemic crisis affected food waste level. Unlike previous studies that addressed the issue at a consumer level, our research focuses on pre-consumption waste covering stages of the agrifood supply chain from input suppliers to retailers. Considering the importance of waste reduction for the sustainability of food production, the study provides an insight into the ability of the agrifood supply chain to cope with a major shock and its resilience. A multinomial logit regression model is used to estimate the effect of Covid-19, testing whether the ability to innovate, the role in the supply chain, the magnitude of the shock and policy support were drivers of changes in food waste. We find that three main factors affect the change in a firm’s food-waste level during the Covid-19 pandemic: The magnitude of the disruption of the sale channel, the firms’ ability to adapt the business model to the new pandemic environment, and the adoption of public policies mitigating the lockdown effects. The first driver was associated with an increase in food waste, while the others were associated with a decrease.

Reducing food waste behavior among hospitality employees through communication: dual mediation paths

2020 ◽  
Vol 32 (5) ◽  
pp. 1881-1904
Author(s):  
Tuan Trong Luu
Keyword(s):  
Food Waste ◽  
Role Identity ◽  
Waste Reduction ◽  
Frontline Employees ◽  
Waste Prevention ◽  
Content Type ◽  
Work Related ◽  
Quality Of Food ◽  
The Impact

Purpose Food waste behavior in the workplace or work-related gatherings has been less researched compared to that in household context. This study aims to bridge this gap through unfolding how and when quality of food waste prevention communication mitigates food waste behavior among frontline employees in the hospitality workplace. Design/methodology/approach Participants in this research comprised employees from four- and five-star hotels operating in Vietnam. Findings The results lent credence to the dual mediation channels of moral attitudes toward food wasting and meaningfulness of food waste reduction for the impact of quality of food waste prevention communication on employees’ food waste reduction intention and their reduced food waste behavior. The contingency role of employees’ green role identity was marginally confirmed for the nexus between employees’ food waste reduction intention and their food waste behavior. Originality/value This inquiry advances the understanding of mechanisms underlying work-related food waste behavior among hospitality employees.

scholarly journals Does resilience influence food waste causes? A systematic literature review

2019 ◽  
Vol 26 (3) ◽  
Author(s):  
Camila Colombo de Moraes ◽  
Flávio Henrique De Oliveira Costa ◽  
Andrea Lago da Silva ◽  
Ivete Delai ◽  
Carla Roberta Pereira
Keyword(s):  
Literature Review ◽  
Systematic Literature Review ◽  
Food Waste ◽  
Qualitative Data ◽  
Early Stage ◽  
Waste Reduction ◽  
Financial Strength ◽  
Qualitative Data Analysis Software ◽  
The Impact ◽  
Further Development

Abstract Studies that seek to relate resilience and food waste are still at an early stage. For organizations to be prepared to avoid and/or reduce it to improve their operations it is necessary to understand the impact of resilience on the food waste reduction. The aim of this article is to identify how elements of resilience can influence the causes of food waste in retail. To that end, we conducted a systematic literature review, which resulted in 90 articles. Next, we conducted a content analysis to facilitate a rigorous exploration of complex issues in the management field, seeking to relate the elements of resilience to the causes of food waste. We imported the articles into the QDA Miner qualitative data analysis software and then separated phrases and texts following the codebook guidelines. It was possible to locate common properties to the articles and to make initial comparisons between the resilience and food waste causes. As a result, it was observed that the elements of resilience can positively or negatively influence the causes of food waste in the retail and that most of these elements are related to the anticipation. The main elements of resilience identified are: Flexibility, Visibility and Collaboration. However, this influence is partial, since some of the elements, such as Redundancy and Financial Strength, prevent the full implementation of waste reduction. Finally, we discuss the study’s limitations and opportunities for further development in the conclusion.

scholarly journals Sustainability of Household Food Waste Reduction: A Fresh Insight on Youth’s Emotional and Cognitive Behaviors

2021 ◽  
Vol 18 (13) ◽  
pp. 7013
Author(s):  
Saman Attiq ◽  
Ka Yin Chau ◽  
Shahid Bashir ◽  
Muhammad Danish Habib ◽  
Rauf I. Azam ◽  
...  
Keyword(s):  
Food Waste ◽  
Waste Reduction ◽  
Household Waste ◽  
Sustainable Food ◽  
Reduction Behavior ◽  
Cognitive Behaviors ◽  
Global Challenge ◽  
Household Food ◽  
Young Consumers ◽  
The Impact

The sustainability of food waste is one of the most important contemporary economic, social, and environmental issues that encompasses useful academic, practical, and policymaking implications. Under the domain of sustainability, food waste is a serious global challenge with a growing public, political, and corporate concern. Existing literature regarding the sensitization of consumers and the promotion of waste cautious behaviors still has much room for improvement in household waste. To bridge the gap in the literature, this study identifies and examines determinants of young consumers’ food waste reduction behavior in households. Using a sample size of 391 young consumers of household food products from Pakistan, a full-scaled administrative survey is conducted, and our hypotheses are empirically tested by using the PLS structural modeling equation. Our findings reveal significant impacts from both cognitive and emotional aspects on sustainable food waste reduction behavior. Our results have several important implications for policymakers and all the stakeholders, especially for marketers, including advertising strategies, policies to mitigate the impact of food waste, and the development of educational programs related to food waste.

scholarly journals The impact of COVID-19 pandemic on food waste behaviour of young people

2021 ◽  
Vol 294 ◽  
pp. 126333
Author(s):  
Adriana Burlea-Schiopoiu ◽  
Radu Florin Ogarca ◽  
Catalin Mihail Barbu ◽  
Liviu Craciun ◽  
Ionut Cosmin Baloi ◽  
...  
Keyword(s):  
Young People ◽  
Food Waste ◽  
The Impact

scholarly journals Perceptions of Food Waste Reduction in Sri Lanka’s Commercial Capital, Colombo

2021 ◽  
Vol 13 (2) ◽  
pp. 838
Author(s):  
Maren Reitemeier ◽  
Mohamed Aheeyar ◽  
Pay Drechsel
Keyword(s):  
Food Waste ◽  
Financial Management ◽  
Waste Reduction ◽  
Policy Recommendations ◽  
Public Officials ◽  
Livestock Sector ◽  
Key Stakeholders ◽  
Private And Public ◽  
Open Markets ◽  
Management Challenge

In 2019, Sri Lanka introduced two policies that referred to food waste and the need to reduce it. To understand key stakeholders’ readiness in this context, this study analyzed the food waste perceptions of private and public sectors in Colombo (open markets, supermarkets, hotels, restaurants, canteens, food caterers and key authorities). Interviews were carried out with operational managers and public officials, as well as other stakeholders who have roles in food waste redistribution and reuse, such as NGOs and the livestock sector. So far, the food-waste-related policy recommendations lack an operational inter-institutional home which can build on measures, like standards, regulations and incentives. Thus, most food waste reduction initiatives are initiated by NGOs or by the private sector, e.g., by larger hotels and supermarket chains. These entities were ready to lead by example, based on the understanding that urban food waste is an internal (financial) management challenge. Among smaller local entities, food waste was perceived more as an external issue to be handled by the city’s waste collection services. Although perceptions varied between entities generating smaller or larger quantities of food waste, there was general agreement that suboptimal capacities and mechanisms to quantify, monitor and cost food waste generation appeared to be obstacles for in-depth awareness creation and action. There was significant interest in communication platforms for cross-sectoral learning, win/win collaborations with reliable collection (reuse) services that are currently operational, such as those provided by piggeries, as well as surplus redistribution initiatives if food safety and related liabilities can be addressed effectively.

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