scholarly journals Such a Shame! A Study on Self-Perception of Household Food Waste

2019 ◽  
Vol 11 (1) ◽  
pp. 270 ◽  
Author(s):  
Luca Falasconi ◽  
Clara Cicatiello ◽  
Silvio Franco ◽  
Andrea Segrè ◽  
Marco Setti ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Large Scale ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Household Level ◽  
Food Shopping ◽  
Household Food ◽  
Awareness Raising ◽  
Main Determinants

Reducing food waste is globally considered as a key challenge in developing sustainable food systems. Although most food waste is generated at the household level, consumers hardly recognize their responsibility, and the factors underpinning their perception of the quantity of food wasted at home are still unclear. This paper aims to fill this gap by analyzing the results of a large-scale survey conducted in Italy. The perceived quantity of household food waste was measured through a Likert scale and analyzed by means of a logistic regression against a set of predictors, including food waste motivations, perception of the effects of food waste, and sociodemographic variables. As expected, the perceived quantity of food waste declared by respondents was very low. Among the main determinants, food shopping habits and the level of awareness about the reasons why food is wasted played a key role. In contrast, the perception of the environmental effects of food waste seemed to be less important. Differences among subsamples recruited in different areas of Italy were detected, suggesting that further studies, as well as awareness-raising policies, should also consider context-related variables.

scholarly journals Consumer Perceptions, Behaviors, and Knowledge of Food Waste in a Rural American State

2021 ◽  
Vol 5 ◽  
Author(s):  
Selena Ahmed ◽  
Alyssa Stewart ◽  
Erin Smith ◽  
Teresa Warne ◽  
Carmen Byker Shanks
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Online Survey ◽  
Local Level ◽  
The United States ◽  
Consumer Perceptions ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Household Level ◽  
Evidence Based Programs

Understanding consumer knowledge, attitudes, and behaviors towards food waste is critical for informing evidence-based programs to advance sustainable food systems. A lack of knowledge regarding consumer food waste at the local level limits the ability to inform place-based solutions that are locally relevant. We administered an online survey to examine consumer perceptions, behaviors, and knowledge of food waste at the household level in Montana, a rural state in the United States. The majority of surveyed participants (58%) reported that they waste 10% or less of procured food. Almost half the participants (48%) are willing to take additional action to reduce food waste. Social factors including guilt and setting a good example were found to be greater motivators for reducing food waste compared to economic and environmental factors. Most survey participants (80%) perceive it would not be difficult to notably reduce their household's food waste. Overall, participants' reporting of their household's food waste quantity is lower than national quantities while their willingness to reduce food waste was higher than findings from a national survey. This study highlights the need for place-based solutions that are locally relevant to reduce household food waste towards enhancing the sustainability of food systems for supporting planetary health.

scholarly journals Healthy Planet, Healthy Youth: A Food Systems Education and Promotion Intervention to Improve Adolescent Diet Quality and Reduce Food Waste

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1869 ◽  
Author(s):  
Melissa Pflugh Prescott ◽  
Xanna Burg ◽  
Jessica Jarick Metcalfe ◽  
Alexander E. Lipka ◽  
Cameron Herritt ◽  
...  
Keyword(s):  
Science Teachers ◽  
Food Waste ◽  
Food Systems ◽  
Vegetable Consumption ◽  
Intervention Group ◽  
Control Group ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Plate Waste ◽  
The Impact

Emerging evidence suggests a link between young people’s interest in alternative food production practices and dietary quality. The primary purpose of this study was to examine the impact of a student-driven sustainable food systems education and promotion intervention on adolescent school lunch selection, consumption, and waste behaviors. Sixth grade science teachers at two middle schools (n = 268 students) implemented a standards-based curriculum on sustainable food systems, addressing the environmental impacts of food choices and food waste. The cumulating curriculum activity required the 6th grade students to share their food systems knowledge with their 7th and 8th grade counterparts (n = 426) through a cafeteria promotional campaign to discourage food waste. School-wide monthly plate waste assessments were used to evaluate changes in vegetable consumption and overall plate waste using a previously validated digital photography method. At baseline, the intervention students consumed significantly less vegetables relative to the control group (47.1% and 71.8% of vegetables selected, respectively (p = 0.006). This disparity was eliminated after the intervention with the intervention group consuming 69.4% and the control consuming 68.1% of selected vegetables (p = 0.848). At five months follow up, the intervention group wasted significantly less salad bar vegetables compared to the control group (24.2 g and 50.1 g respectively (p = 0.029). These findings suggest that food systems education can be used to promote improved dietary behaviors among adolescent youth.

Food Waste in K–12 Schools: An Opportunity to Create More Equitable and Sustainable Food Systems

2020 ◽  
Vol 52 (5) ◽  
pp. 463
Author(s):  
Sara Elnakib ◽  
Matthew J. Landry ◽  
Alisha Farris ◽  
Casey Coombs
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
K 12

scholarly journals Towards more sustainable food systems. Addressing food waste at school canteens

Appetite ◽  
2018 ◽  
Vol 129 ◽  
pp. 1-11 ◽  
Author(s):  
Belén Derqui ◽  
Vicenç Fernandez ◽  
Teresa Fayos
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Sustainable Food Systems ◽  
Sustainable Food

scholarly journals Design of a Food Waste Management Program in Reducing Urban Food Waste

2021 ◽  
pp. 318-336
Author(s):  
Olubunmi Racheal Ajayi ◽  
Scott R. Baum ◽  
Cordia Chu
Keyword(s):  
Food Security ◽  
Waste Management ◽  
San Francisco ◽  
Food Waste ◽  
Food Systems ◽  
Success Factors ◽  
Management Program ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Food Shortages

Sustainable food systems can contribute to addressing food security, poverty alleviation, and economic growth. With 870 million people around the world being undernourished, and food shortages exacerbated by climate change, the United Nations, in 2013, made food security a priority. This study aimed to develop a food waste reduction program model to assist with designing and delivering effective responses in relevant institutions. This study conducted desktop review of literature, detailing proven practices in food waste management systems and synthesised key success factors. Three cases, from San Francisco, Taiwan, and South Korea, were chosen for further analysis because they have a proven track record of success. The study also proposes a program for designing, implementing, and evaluating future food waste management programs. The findings have identified significant policy opportunities for food waste management strategies and have provided an opportunity to develop food waste guidelines as many work towards the 2030 Sustainable Development Goal of halving global food waste.

scholarly journals Domain E: Equity

2020 ◽  
pp. 113-127
Author(s):  
Colin Ray Anderson ◽  
Janneke Bruil ◽  
M. Jahi Chappell ◽  
Csilla Kiss ◽  
Michel Patrick Pimbert
Keyword(s):  
Decision Making ◽  
Food Systems ◽  
International Policy ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Major Barrier ◽  
Household Level ◽  
Knowledge Governance ◽  
Unequal Access ◽  
Policy Arenas

AbstractIn this chapter, we examine how marginalization and inequity—from international policy arenas to the household level and along the intersecting dimensions of gender, age, class and caste, religion, health and race—pose a major barrier to the development of sustainable food systems. The more transformative edges of the agroecology movement are advancing feminist, decolonial and anti-racist approaches that move the analysis from the centres of power to the margins where the hitherto excluded and oppressed are claiming power. Inequity manifests in overt discrimination as well as unequal access to resources and decision-making power at the household or farm level or to markets, credit, knowledge, governance, relations and other resources at the community or territorial level. In the absence of a focus on equity, efforts to advance agroecology risk exacerbating inequity.

scholarly journals Increases in Household Food Waste in Canada as a Result of COVID-19: An Exploratory Study

2021 ◽  
Vol 13 (23) ◽  
pp. 13218
Author(s):  
Janet Music ◽  
Sylvain Charlebois ◽  
Louise Spiteri ◽  
Shannon Farrell ◽  
Alysha Griffin
Keyword(s):  
Food Waste ◽  
Exploratory Study ◽  
Food Systems ◽  
Online Survey ◽  
Mitigation Strategies ◽  
Cross Sectional ◽  
Sustainable Food ◽  
Environmental Consequences ◽  
Household Food ◽  
Behaviour Changes

The era of the COVID-19 pandemic has resulted in a variety of individual lifestyle and behavioural changes, and could, therefore, potentially involve a shift towards more sustainable food systems. This research was conducted through an online survey of cross-sectional design. We surveyed 8272 Canadians in August of 2020. Participants answered questions about socio-demographic food waste amounts in kilograms, and food-waste-management behaviours. In this exploratory study, we assessed the relationships between socio-demographic variables, and self-reported food-waste behaviours through two-tailed significance testing. Results indicated that Canadian households self-reported an insignificant decrease in food waste during the pandemic. Respondents reported allowing food to expire, not utilizing leftovers, and not finishing meals. Understanding food-waste behaviour changes is key to designing effective mitigation strategies to reduce household food waste and to minimize the environmental consequences with which food waste is associated.

Disruptive innovation and operationalization in local and sustainable food systems: Examining the University of Toronto-Local Food Plus partnership

2019 ◽  
Vol 6 (1) ◽  
pp. 120-139
Author(s):  
Lori Stahlbrand
Keyword(s):  
Food Systems ◽  
Large Scale ◽  
Food System ◽  
Local Food ◽  
Disruptive Innovation ◽  
Government Support ◽  
Sustainable Food ◽  
University Of Toronto ◽  
The University

This paper traces the partnership between the University of Toronto and the non-profit Local Food Plus (LFP) to bring local sustainable food to its St. George campus. At its launch, the partnership represented the largest purchase of local sustainable food at a Canadian university, as well as LFP’s first foray into supporting institutional procurement of local sustainable food. LFP was founded in 2005 with a vision to foster sustainable local food economies. To this end, LFP developed a certification system and a marketing program that matched certified farmers and processors to buyers. LFP emphasized large-scale purchases by public institutions. Using information from in-depth semi-structured key informant interviews, this paper argues that the LFP project was a disruptive innovation that posed a challenge to many dimensions of the established food system. The LFP case study reveals structural obstacles to operationalizing a local and sustainable food system. These include a lack of mid-sized infrastructure serving local farmers, the domination of a rebate system of purchasing controlled by an oligopolistic foodservice sector, and embedded government support of export agriculture. This case study is an example of praxis, as the author was the founder of LFP, as well as an academic researcher and analyst.

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