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Dissertations / Theses on the topic 'Food Waste Behavior'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

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1

Smit, Kyara. "Food waste reduction interventions - Behavior or Practice?" Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-392542.

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The enormous amount of household food waste in developed countries is a global environmental and climate threat. To reduce household food waste, various behavior change campaigns and interventions are conducted. Most conventional behavior change interventions designed to reduce household food waste are based on the Theory of Planned Behavior (TPB) and are information heavy. These have shown, however, to not be effective enough to result in a fast and sizable enough decrease of household food waste in developed countries, thus reducing climate and environmental impact in a timely and sizeable e

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Casimir, Justin. "Food waste at the school level : A case study on a food waste reductionproject within school restaurantsin Uppsala, Sweden." Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-230862.

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This thesis offers a case study analysis of the food waste in schools focusing on the pupils’ knowledge of foodwaste issues. The thesis uses a project initiated by the municipality of Uppsala which aims at reducing theamount of food wasted in the schools restaurants as a case study. The knowledge of food waste issues frompupils of Uppsala has been assessed with questionnaires. The amount of pupil’s food waste generation is alsoshown in the thesis. At first it is seen that older pupils waste more than younger ones. Looking at theirknowledge, pupils in general ignore the environmental and ethica

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Nemat, Babak. "Elucidating the Influence of Food Packaging Attributes on Source-separation of Food Packaging Waste at Home." Licentiate thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-24007.

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The global amount of waste generated by households, including food packaging waste, has been increasing continuously across the world, posing a massive threat to societies and the environment. Proper waste management, therefore, has become a challenging environmental issue and a priority for governments. Along with the technological advances, such as material recovery technologies, more stress has been placed on the strategies for moving away from disposal to waste prevention, separation, and recycling. Considerable efforts are being made to not only limit the overall production and the negati

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Abd, Razak Syahirah. "Household Food Waste Prevention in Malaysia: An Issue Processes Model Perspective." Scholar Commons, 2017. http://scholarcommons.usf.edu/etd/6990.

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Food waste has been a worldwide concern for several decades but this problem is relatively new in the Malaysian context due to the increasing amount of food waste in recent years. Thus, the goal of the study is to provide the basic information of knowledge and involvement level, and their interaction in food waste prevention among households in Malaysia. This study seek to further mass communication research in the area of food waste. The Hallahan’s Issues Processes Model was used within this study in order to determine the relationship between knowledge, involvement, a

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Wajon, Eline, and Johanna Richter. "Students’ Intention to Reduce Food Waste : An approach with an extended version of the Theory of Planned Behavior." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-388830.

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The aim of this research is to develop the understanding of food waste behavior by analyzing student’s intention to reduce household food waste. The determinants Attitude, Subjective Norm and Perceived Behavioral Control (scope of Theory of Planned Behavior), as well as the Anticipated Emotions were therefore investigated. Data from a sample of 209 students at Uppsala University, Campus Gotland (Sweden) were collected with a web-based survey and used to identify the relevant factors. A multiple linear regression analysis showed that Attitude and Perceived Behavioral Control has a significant p

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Singh, Suhas. "Re-defining data visuals for an efficient and sustainable food waste management." Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-325159.

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The use of visual data representation is increasing the possibilities to exchange information and communicate indifferent contexts all over the world. Communicating food wastage visually to influence consuming patterns isone of these possibilities. Food wastage is currently a much-prioritized topic in Sweden as well as globally due toits negative impacts on society, environment and the economy, and therefore there is much need to bringinnovative solutions supporting reduction of food waste. This thesis presents a qualitative research based on a casestudy of food waste management at Sala munici

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Villa, Flávia La. "Pro-environmental behavior: the post-consuming of food packaging used by restaurants." Universidade de Taubaté, 2007. http://www.bdtd.unitau.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=81.

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This study approaches pro-environmental behavior aspects and the variables that can influence it, regarding generation and destiny of solid residues originated on restaurant activities in the city of Campos do Jordão, SP, as seen by restaurant owners and employees. The adopted methodology was the Stern proposal to classify the pro-environmental behavior with focus in two proposed types: environmental activism and environmentalism in the private sphere. Results do not evidence environmental activism; there were indications of proenvironmental activism in the private sphere. The most mentioned p

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Eriksson, Philip. "Andra slänger mat, inte jag : Nudging för mindre matsvinn i skolor." Thesis, Högskolan i Gävle, Avdelningen för bygg- energi- och miljöteknik, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-23158.

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Matsvinn är ett problem som genomsyrar hela livsmedelskedjan och ger upphov till ekonomiska förluster, negativ miljö- och klimatpåverkan och utömning av ändliga resurser. Den förändring som krävs för att motverka dessa negativa effekter är enorm. I Sveriges skolor är förlusterna i form av slängd mat en fråga om ett kostsamt slöseri, dels ur miljösynpunkt, men också med hänsyn till kommuners begränsade resurser. På grund av detta är behoven av svinnreducerande åtgärder stora. Någonting som kan hjälpa till att minska omfattningen av matsvinnsproblemet är beteendeförändring. Tyvärr kan vi inte fö

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Furbeck, Josefine, and Sofia Sjödin. "Is frozen the new fresh? : An observational study of low-involvement product choices." Thesis, Umeå universitet, Företagsekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-137541.

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The world today faces many challenges in terms of sustainability and how the world will be able to continue to meet demands of future generations. Sustainability aspects are considered by customers and organizations to a greater extent today than ever before. Businesses need to find new ways forward to encourage sustainable consumption to be able to exist in the future. The increasing amount of food waste represents one of many sustainability challenges and is a stated problem in developed countries. In Sweden, the households stand for the biggest amount of food waste along the entire supply c

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Schanes, Karin, Karin Dobernig, and Burcu Gözet. "Food waste matters - A systematic review of household food waste practices and their policy implications." Elsevier, 2018. http://dx.doi.org/10.1016/j.jclepro.2018.02.030.

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In recent years, food waste has received growing interest from local, national and European policymakers, international organisations, NGOs as well as academics from various disciplinary fields. Increasing concerns about food security and environmental impacts, such as resource depletion and greenhouse gas emissions attributed to food waste, have intensified attention to the topic. While food waste occurs in all stages of the food supply chain, private households have been identified as key actors in food waste generation. However, the evidence on why food waste occurs remains scattered. This

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Ekman, Vivika. "Minska svinn av frukt och grönsaker genom produktdesign." Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23318.

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Av all mat som produceras slängs ca en tredjedel, av det beräknas upp till 50% vara svinn. Svinn är onödigt matavfall, sådant som hade kunnat ätas om det hanterats annorlunda. Exempelvis en grönsak som blivit möglig. Hushållen står för den absolut största delen av det onödiga matavfallet och det är personer i enpersonshushåll som slänger mest per person och år. Denna studie har undersökt svinnet av färsk frukt och grönsaker, eftersom det är det livsmedel som slängs mest frekvent. Att slänga mat är att slösa på resurser vilket drabbar miljön och naturen negativt. Det finns mycket forskning på h

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Spengemann, Pauline. "Reducing Food Waste in the Household through Behaviour Change." Thesis, Interactive Institute, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-24158.

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Diaz, Ruiz Raquel. "Understanding food waste behaviours along the food supply chain-a mutilevel approach." Doctoral thesis, Universitat Politècnica de Catalunya, 2018. http://hdl.handle.net/10803/666122.

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The visibility of the food waste volume along the food supply chain during the recent years has situated this topic in the policy and research agenda. Food waste entails environmental, ethical and economic impacts. There is a vast agreement on the urgency of reducing the current food waste generation. However, there is still several gaps of knowledge to better achieve it. The complexity of the food waste phenomenon requires in-depth analyses, including multiple dimensions and adopting a multi-actor approach, to better understand its causes and to adopt the most adequate of solutions. There is

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Maqadesi, Reeta. "Att använda videobaserad kommunikation för att främja ökad sortering och återvinning av matavfall : En studie som ger förslag på hur Södertäljekommun kan nå ut till alla kommuninvånare." Thesis, KTH, Lärande, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-296346.

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Genom att öka resurshushållningen i livsmedelskedjan minskar människans belastning på miljön. Att öka utsortering och återvinningen av matavfall är ett sätt att bidra med ökad resurshushållning inom livsmedelskedjan. För att uppnå detta krävs människors samverkan. Södertälje kommun strävar efteratt utöka denna samverkan, därför vill kommunen ta fram en videobaserad kommunikation som når ut till alla kommuninvånare i Södertälje, även de som har bristande svenskkunskaper. Syftet med denna studie är att skapa ett förslag på hur Södertälje kommun kan utforma en videobaserad kommunikation som når u

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Pahtajärvi, Matilda. "Utbyggnad av obligatorisk matavfallsinsamling : En undersökning om beteende och inställning bland invånarna i Kiruna centralort." Thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-172081.

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The success of a food waste collection programme depends on the participation of citizens in the correct separation and collection of food waste. Municipalities have an important role in increasing the management of resources in the food chain and from the 1st of January 2021 it is mandatory for the municipalities in Sweden to provide a system for collecting food waste from households. In Kiruna, Sweden’s most northern municipality, the expansion of food waste collection is underway. To find out what attitude and behaviour citizens have around food waste collection; a survey was sent out to 30

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Mattson, Gustav. "Applying the Behaviour Change Wheel to design and evaluate a food waste reducing prototype for workplace kitchens." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-279424.

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Food waste is an arguably increasing problem in society, with consumers being responsible for as much as half of all combined food waste. The problem needs to be tackled from all angles, but there is no all encompassing solution for all situations. One context consumers find themselves in is the kitchen at their place of work, where the shared nature of the refrigerator creates situations and problems not found in the home environment. It is for these shared kitchens that this study is focused on providing a physical solution based on The Behavioural Change Wheel (BCW), book providing methods

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Maldonado, Juarez Jhonattan, and Nilsson Sebastián Jara. "Prevention of household food waste : An experimental study of the effects of awareness on consumer behaviour." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-387831.

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Background. The production of food requires great amounts of natural resources. Although, not all the food produced is consumed. Food waste is a global issue with the potential to create resource scarcity for future generations. Preventing food waste is an effective approach to avoid this outcome. Moreover, the prevention of food waste could decrease the environmental human print and balance the access to food around the world. In developed countries, the households contribute in a significant amount to the food waste problem.. It is mainly attributed to the behaviours that the consumers devel

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Lapourré, Tibor, Olga Keynonen, and Zartash Tahir Bajwa. "Beyond an individual’s responsibility : co-creative loop for behavioral change regarding food waste management in Swedish households." Thesis, Linnéuniversitetet, Institutionen för ekonomistyrning och logistik (ELO), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-95915.

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Purpose: The purpose of this paper is to study food consumption and food waste-related behavior in Swedish households and propose ideas that could be further developed intosustainable initiatives helping to reduce food waste and create efficient food wastemanagement. Design/Methodology/Approach: This study has been designed as an explanatory case studywhere a holistic view of the studied phenomenon is presented. Therefore, a flexiblemethodology based on the combination of constructionism and interpretivism has beenfollowed; using an inductive approach, mixed qualitative-quantitative strategy,

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Nilsson, Hugo, and Martin Mosesson. "Inläsningssystem för ett minskat matsvinn bland hushåll." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-254180.

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Klimatet har på senare tid blivit en av de mest omdiskuterade och viktigaste frågorna i samhället. Om Parisavtalets mål om att hålla den globala temperaturökningen under 2 grader skall lyckas, måste utsläppen av växthusgaser att minska. Det finns ett flertal sätt till att minska växthusgasutsläppen, och ett av sättet är med hjälp av ett minskat matsvinn från hushåll, vilket bland annat är något FN uppmärksammat bland sina 17 hållbarhetsmålet satta till år 2030. I dagsläget slängs en ohållbar mängd mat, och en av anledningarna är av bortglömde matlådor vars innehåll har behövt slängas på grund

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Bishop, Källberg Kayleigh, and Crabtree Zephyr Orlando Vaquez. "Do you have any left? : Three triggers to persuade into sustainable behaviour within e-grocery." Thesis, Högskolan i Halmstad, Akademin för informationsteknologi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-44545.

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The concern about the rising food waste has drawn the attention of policy makers around the world, from France banning supermarkets throwing away unused food, to a more global perspective, with the UN aiming to reduce food waste by 50% by 2025 (Hinckley, 2018; Valencia, 2016). As the concern about food waste increases - so does the concern about what role e-grocery will play in it. By reason of the decreasing sense of ownership of the product, it is likely that food waste will increase (Illyuk, 2018). It has been demonstrated that persuasive design is an efficient tool to influence users’ habi

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Nabernik, Lena, and Mustafa Ahmed Khan. "From harvest to end consumer: Consequence of the behaviour of "Generation Y " regarding food waste on the supply chain of fresh fruits and vegetables." Thesis, Internationella Handelshögskolan, Jönköping University, IHH, Centre of Logistics and Supply Chain Management (CeLS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-48604.

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Food waste is a major issue from various perspectives. During the process from harvest to the end consumer, almost one-third of food produced is wasted. It is not just the wasted food during the process that is concerning, there are issues in sustainability related to food waste that need to be considered. Moreover, there has been little attention to the issue of food waste in the downstream part of the supply chain and how specific behaviours affect the issue of wasting food.This thesis explores the food waste of fresh fruits and vegetables from a consumer´s perspective. To specify, the purpo

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Magnusson, David, and Björn Andersson. "Low-tech för att minska matsvinn : Hur en low-tech knapp kan få dig att inventera ditt kylskåp." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-253652.

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Miljö- och klimatfrågor är bland de största frågor vi står inför idag. Dessa frågor behandlar bland annat matproduktion och matsvinn. Enligt Naturvårdsverket står livsmedelshantering för 20 – 25% avden totala klimatpåverkan i Sverige. 75% av detta är matavfallinnehållande en stor del onödigt matsvinn från de privata hushållen. Som individer har vi därför en stor möjlighet till att påverka detta. Denna studie behandlar en kvalitativ undersökning av en lågteknologisk knapps möjligheter till att skapa ett beteende att inventera sitt kylskåp för att reducera det privata matsvinnet. Undersökningen

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Nguyen, Thu Huong. "Employing gamification to support sustainable food consumption : Analysis and Redesign of the Too Good To Go mobile app." Thesis, Umeå universitet, Institutionen för informatik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-176371.

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An estimated 1.3 billion tons of food is lost or wasted every year, adding to the growing problem of CO2 emissions and global warming. Consequently, there is an urgent need to address this issue. However, while a lot of research in Human-Computer-Interaction has been conducted about food waste in private households, there is still a lack of research about people’s food waste at a retail level in restaurants. This paper explores the potential of gamification in the design of apps intended to support more sustainable food consumption behavior. This study is centered on the existing Too Good To G

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Gorman, Anna Clare. "Kinder and Less Just: A Critical Analysis of Modern Gleaning Organizations and Their Place in Food Recovery Discourse." Scholarly Commons, 2019. https://scholarlycommons.pacific.edu/uop_etds/3620.

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The practice of gleaning began as a way for the poor to provide sustenance for themselves and their families. Changes in societal ideas about private property as well as a shift toward a neoliberal style of governance have caused gleaning to become what it is today: a practice primarily undertaken by charitable organizations, nonprofits, and church groups who then donate their bounty to local food banks, providing fresh produce to the food insecure. In modern society, gleaning is often held up as a single solution to the problems of food insecurity, poor nutrition, and food waste. This thesis

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Chen, Elisabeth, and Hîvron Stenhav. "Dokumentation av matavfall med hjälp av röstinmatning : En studie om röstinmatning skulle kunna ersätta papper och penna som mätmetod för matsvinn." Thesis, KTH, Skolan för elektroteknik och datavetenskap (EECS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-279951.

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The first part of the report reads up on food waste and makes account for how to reduce food waste in households by documenting it. The goal of this project is to examine how a measure of method consisting of voice commands is working as compared to a classic method of measurement with paper and pen. Food waste is a big issue and to decrease food waste, it is important to document this waste in several ways. Since food waste can include different kinds of food depending on how it’s phrased, the concept of food waste is described as both food that could have been eaten but also food that could

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Rösing, Tim, and Fatlum Sadrijaj. "The Intention of Consumers to Engage in Digital Food Sharing Platforms : An Analysis and Investigation of the Behavioural Intention from a Consumer Perspective by Extending the Theory of Planned Behaviour." Thesis, Jönköping University, Internationella Handelshögskolan, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-52508.

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The sharing economy, which has been receiving significant attention from research due to its unprecedented growth in the recent past, is being seen as a potential driving force to transform and rethink society’s unsustainable approach to consumption. Especially, the concept of food sharing as part of the sharing economy is being considered as essential for a more sustainable world and thus aims at counteracting the unsustainable consumption behaviour of individuals. Even though the importance of food sharing concepts for society is undisputed, academia lags extensive research of this domain fr

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Neumann, Stephanie. "Discussing the role of interaction design within design for sustainability." Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23523.

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This paper describes a research through design project for reducing student’s food waste in a Swedish high school canteen. It was found that the design outcome is influenced by how a designer approaches the chosen problem space of sustainability. Building only on the existing perspectives of eco-feedback technologies and persuasive frameworks within interaction design, immensely constrains the role interaction design could take in working with sustainability issues. The complexities of sustainability related problems should be seen as a rich opportunity space to approach by design. Ethnographi

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Sjödin, Caroline, and Veronika Eriksson. "SMASK! : Mot matsvinn." Thesis, Luleå tekniska universitet, Institutionen för ekonomi, teknik och samhälle, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-75205.

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Visste du att en tredjedel av all den mat som produceras slängs? (Globalamalen, u.å). Du kan lika väl kasta den tredje matkassen du inhandlat direkt, för det är ändå det du kommer att göra i slutändan. Detta fenomen kallas matsvinn, och är enkelt förklarat den maten som slängs i onödan. I Sverige står hushållen för majoriteten av landets totala matsvinn. Enligt Naturvårdsverket (2018) uppstod 1,3 miljoner ton matavfall i Sverige år 2016, vilket motsvarar 129 kilo per person, varav en tredjedel är klassat som rent matsvinn. Världen står inför den stora utmaningen att tackla den växande miljökr

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Björklund, Malin. "Terracotta Vessels : Food storage addressing global challenges." Thesis, Konstfack, Industridesign, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:konstfack:diva-7848.

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Terracotta vessels are about understanding how we can store food by using a new product solution and how we could use less energy and waste less food in doing so. This project is an attempt to minimise the energy usage in our homes but also to gain greater understanding about the food we choose to bring into our homes and what we can do to avoid throwing it away.

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Valerius, Julian, and Niklas Wolf. "Motivators and barriers of bulkfood store customers : An examination through the application of the Theory of Planned Behavior." Thesis, Umeå universitet, Företagsekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-157630.

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The pollution of the oceans through plastics has received global wide media coverageover the last years. Also, micro-plastics in ground water and even in fish had beendetected, which leads to increased awareness of waste-reduction. Since the beginning ofthis decade, more bulk food stores open in Germany’s cities and provide an alternative toconventional, packaged products.Plastics and so-called micro-plastics have been found in the bodies of seabirds and in fish.There is an imminent danger of plastics ending up in the human bodies while it travels upthe food chain.In order to reduce their impa

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Alenbrand, Michaela, and Karin Johansson. "Hur nudging kan minska matsvinn och främja cirkularitet : Konsumenters upplevelse av nudging i relation till klass II-produkter inom dagligvaruhandelns e-handel." Thesis, Umeå universitet, Företagsekonomi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-185087.

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Problematiken med matsvinn utgör ett globalt hållbarhetsproblem och konsumenternasbeteende har identifierats som den främsta bidragande faktorn till problematiken. En minskning av matsvinn måste ske för att en övergång till och utveckling av cirkulär ekonomi ska kunna realiseras, vilket ses som en direkt nödvändighet för att uppnå en hållbar utveckling. En förändring av de val konsumenter gör vid inköp av livsmedel ses som avgörande för att uppnå en minskning av det matsvinn som uppstår inom dagligvaruhandeln. Produkter med annorlunda utseende, kort utgångsdatum och skadad förpackning benämns

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Pelt, Audrey. "Pourquoi ? Comment faire ? De la nature du comportement prosocial dans l’hypocrisie induite : le cas du gaspillage alimentaire." Thesis, Université de Lorraine, 2016. http://www.theses.fr/2016LORR0219/document.

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L’objectif de cette thèse est de concevoir une démarche d’intervention pour promouvoir la réduction du gaspillage alimentaire reposant sur l’hypocrisie induite semble. Cette procédure d’induction de dissonance articule une phase de saillance normative et une phase de rappel des transgressions. Si l’hypocrisie induite est interprétée à la lumière de la théorie de la consistance de Soi, nous reprenons à notre compte les propos de Vallacher (1992), selon lesquelles la nature de l’action, c’est-à-dire les significations qu’un individu attribue à ces comportements, est susceptible d’influencer le p

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Ζαχαράτος, Θεοφάνης. "Αιτίες και παράγοντες δημιουργίας σπατάλης τροφίμων (food waste)". Thesis, 2014. http://hdl.handle.net/10889/8562.

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Η παρούσα μεταπτυχιακή εργασία αναλύει τα αίτια, τους παράγοντες και τις προεκτάσες του προβλήματος της σπατάλης τροφίμων. Εξετάζει τη συμπεριφορά του καταναλωτή σε σχέση με το τρόφιμο και τη σπατάλη τροφίμων. Τέλος, περιλαμβάνει ποσοτική έρευνα σχετικά με τη συμπεριφορά του καταναλωτή απέναντι στο τρόφιμο, τη σπατάλη τροφίμων και τις προεκτάσεις του προβλήματος της σπατάλης τροφίμων στην Ελλάδα.<br>This thesis analyzes the causes, factors and implications of the problem of food waste. Examines consumer behavior in relation to food and food wastage. Finally, it includes quantitative research o

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Tan, Yi-Khim, and 陳怡欽. "A Study of Food Waste from Consumers’ Perception, Attitude and Behavior in Taiwan." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/2nz5xt.

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碩士<br>國立臺灣大學<br>農業經濟學研究所<br>106<br>In Taiwan''s traditional cultural practices, the virtues of cherishing food are not wasted, but with the development of social economy, convenience of life and food safety have become the priority considerations in the people''s eating habits. The traditional virtue of "salvation" seems to be gradually ignored. However, under the trend of the times and the needs of "sustainable development" and "food security", the issue of "reducing food loss and waste" has been paid attention to by countries all over the world. The United Nations'&a

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KUANG, PIN-HSUAN, and 鄺品瑄. "A Design Research on Using Social Practice Theory to Change the Behavior of Food Waste." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/5sv36j.

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碩士<br>國立雲林科技大學<br>數位媒體設計系<br>106<br>The food supply chain has increased in complexity owing to the impact of globalization and scientific and technological progress. A great amount of “invisible” food waste exists in each stage of the supply chain. Meanwhile, disadvantaged groups in several areas of the world are facing starvation. Confronting these social-structural issues, many organizations and individuals have taken steps to prevent food waste. As food waste becomes an increasing concern for society, various measures have been developed to reduce it as well as stimulate corresponding publi

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Rebmann, Marie Fabienne. "The effect of resource scarcity on consumer behavior regarding ugly food." Master's thesis, 2021. http://hdl.handle.net/10362/123539.

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This thesis examines how remindersof scarcity influence consumers’ behavior regardinguglyfood(i.e.,edible food which does not meet aesthetic standards). The experiment showed that reminders of resource scarcity versus abundance increase the willingness to choose ugly food but do not influence the purchase intention and willingness to pay for ugly food. However, the increase in willingness to choose is not mediated by an increase in the importance of utilitarian benefits nor by a decrease in the importance of hedonic benefits. Thus, other possible mediators are suggested. Finally, managerial im

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Hsiao, Chun-Mei, and 蕭春梅. "THE STUDY OF FOOD WASTE RECYCLING KNOWLEDGE, ATTITUDE, BEHAVIOR AND RELATED FACTORS OF THE JUNIOR HIGH STUDENTS IN TAOYUAN CITY." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/bqdu65.

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碩士<br>大同大學<br>生物工程學系(所)<br>102<br>。The amount of food waste is about 6400 tons/ day in Taiwan. If people have good recycling behavior and develop diverse ways of food waste recycling, we could reduce the burden of the environment and create a sustainable society. The purpose of this study is to explore the correlationship among junior high school students’ “food waste recycling” knowledge, attitude and behavior. The researcher compiles the questionnaire as research tool---“The Research of the correlationship among Food waste Recycling Knowledge, Attitude, and Behavior ”. The subjects were samp

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Lin, Hueihuei, and 林惠慧. "The Study of Knowledge and Behavior of Food Waste Recycling for Elementary School Students in Changhua County - Take Yongjing Elementary School for Example." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/43955176830747580220.

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碩士<br>大葉大學<br>工學院碩士在職專班<br>101<br>The purpose of this study is to investigate the present situations, influences on different personal backgrounds and relevant situations of Food Waste Recycling knowledge and behavior of fifth and sixth-graders’ in Changhua county with questionnaire. The study employed SPSS V12 statistical software to analyze the data with basic descriptive statistics, independent t-test, one-way Anova,and Pearson’s correlation analysis. The conclusions are as follows:(1) The results show that fifth and sixth graders’ origin of knowledge of food waste is as follows: parent

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Papaj, Katarzyna Anna. "Food waste - Policies, initiatives and consumer behaviour. Case study: Poland and Portugal." Master's thesis, 2016. http://hdl.handle.net/10362/20044.

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Food waste is a serious ethical, environmental and economic problem of excessive contemporary consumerism. The European Union (EU) estimates that around 88 million tonnes of food are wasted annually, with associated costs estimated at 143 billion euros. Food waste occurs in all phases of the food supply chain, starting with producers and ending with consumers, and this food waste has a staggering environmental impact. There are several factors which contribute to excessive quantities of wasted food. Some are related to current production systems and product commercialization, including food qu

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Edo, Giménez Mar. "Mixed fuels composed of household waste and waste wood : Characterization, combustion behaviour and potential emissions." Doctoral thesis, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-127227.

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Incineration with energy recovery is the main disposal strategy for waste that cannot be reused or recycled, and a well-established source of energy in Europe, especially in Sweden where 2.2 Mtonnes of waste including domestic and imported municipal solid waste (MSW) and waste wood (WW) were combusted during 2015. However, owing to its inherent heterogeneous composition, inclusion of such waste in Waste-to-energy (WtE) technologies is challenging. These heterogeneities may lead to operationally-related issues in the WtE facilities and contribute to toxic emissions, which can be reduced by wast

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Sussman, Reuven. "Effectiveness of prompts and models on food composting by restaurant patrons." Thesis, 2009. http://hdl.handle.net/1828/3120.

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Composting of biodegradable waste is an effective means of reducing landfill garbage and improving the state of our environment. The widespread adoption of this behaviour by community members is subject to various social psychological processes. Table top signs outlining a pro-composting injunctive norm, and models demonstrating the behaviour (descriptive norm) were employed in two shopping centre food courts and a fast food restaurant to attempt to increase the use of public compost bins. When diners viewed models composting ahead of them, they were more likely to compost as well. However, th

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PRAŽMOVÁ, Andrea. "Zelené chování obchodních řetězců (TESCO, Penny, Kaufland)." Master's thesis, 2017. http://www.nusl.cz/ntk/nusl-317660.

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The thesis deals with the application of green marketing, respectively Green behaviour of retail chains Tesco Stores, Penny Market and Kaufland Czech Republic in the territory of the regional city České Budějovice. The main aim is thus to determine whether these retail chains use green marketing and behaviour to what extent, based on the set of indicators and whether the customers of these chains reflect green marketing and behaviour in their purchasing decisions. The theoretical part is focused on definitions of basic and related concepts such as green marketing, green economy, customer purch

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