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Journal articles on the topic 'Food Waste Behavior'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

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1

Pearson, David, and Anji Perera. "Reducing Food Waste." Social Marketing Quarterly 24, no. 1 (2018): 45–57. http://dx.doi.org/10.1177/1524500417750830.

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This article specifies behavior changes and identifies content for an integrated social marketing communication campaign to reduce amount of food wasted by individuals. The findings are based on a review of literature and discussions with experts. After gaining attention, the campaign will need to inform individuals of negative environmental impact, social injustice, and economic costs of wasting food. Individual behavior changes required are to plan purchases and store correctly, which will reduce amount of spoilage, and to prepare appropriate amounts, which will reduce food waste from leftov

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Misiak, Michal, Daniel Kruger, Jessica Sloan Kruger, and Piotr Sorokowski. "Moral judgments of food wasting predict food wasting behavior." British Food Journal 122, no. 11 (2020): 3547–65. http://dx.doi.org/10.1108/bfj-07-2019-0576.

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PurposePeople consider food wasting behavior to be immoral. However, it is not clear whether people who consider food wasting behavior immoral waste less food. Building on previous qualitative studies, we conducted a large-sample quantitative study. We examined whether people who consider food wasting behavior immoral display food wasting behaviors less frequently and whether they waste less food in general. Furthermore, we explored the reasons that make people consider food wasting behavior immoral and whether they affected food wasting.Design/methodology/approachParticipants voluntarily (n =

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Islam, Maidul. "Are Students Really Cautious about Food Waste? Korean Students’ Perception and Understanding of Food Waste." Foods 9, no. 4 (2020): 410. http://dx.doi.org/10.3390/foods9040410.

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The amount of food wasted by Korean households is significant and to some extent could be preventable. It is not well illustrated how Korean students perceive food waste and how much they know about the consequences of food waste. This study aimed to examine Korean students’ perception of food waste. Overall, results show that students’ perception of food waste varies in different clusters. Considerate food wasters (cluster 1) are knowledgeable and have much information regarding food waste. This paper suggests that additional information about how to preserve food and about issues related to

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Grasso, Alessandra C., Margreet R. Olthof, Anja J. Boevé, Corné van Dooren, Liisa Lähteenmäki, and Ingeborg A. Brouwer. "Socio-Demographic Predictors of Food Waste Behavior in Denmark and Spain." Sustainability 11, no. 12 (2019): 3244. http://dx.doi.org/10.3390/su11123244.

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Food waste generated at the household level represents about half of the total food waste in high-income countries, making consumers a target for food waste reduction strategies. To successfully reduce consumer food waste, it is necessary to have an understanding of factors influencing food waste behaviors (FWB). The objective of this study was to investigate socio-demographic predictors of FWB among consumers in two European countries: Denmark and Spain. Based on a survey involving 1518 Danish and 1511 Spanish consumers, we examined the associations of age, sex, education, marital status, emp

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Alattar, Manar A., and Jennifer L. Morse. "Poised for Change: University Students Are Positively Disposed toward Food Waste Diversion and Decrease Individual Food Waste after Programming." Foods 10, no. 3 (2021): 510. http://dx.doi.org/10.3390/foods10030510.

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Eaters (consumers of food) are responsible for 60% of waste along the food cycle in developed countries. Programs that target individual and household food waste behavior change are essential to addressing such waste. School cafeterias worldwide offer an opportune microcosm in which to educate on food and nutrition skills and change related behavior. No Scrap Left Behind, a cafeteria food waste diversion program, was developed, piloted, and assessed based on measures of both direct and indirect food waste behavior, and attitudes, knowledge, and emotions related to food waste. Participants had

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Chuah, Soo-Cheng, and JS Keshminder Singh. "Food Waste and Disposal Behaviour among University Students." ADVANCES IN BUSINESS RESEARCH INTERNATIONAL JOURNAL 6, no. 2 (2020): 166. http://dx.doi.org/10.24191/abrij.v6i2.11465.

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Food waste is a crucial and persistent issue globally. The household food waste phenomenon in Malaysia has emerged as increasingly serious with the rapid rise in its generation by domestic households. This study explored youth behaviour toward food waste and its disposal behaviour among the university students of Faculty Business and Management, Universiti Teknologi MARA, Puncak Alam Campus. Factor analysis was applied to identify the underlying factors of food waste and disposal behaviour, while the independent t-test served to examine gender differences regarding the factors. In particular,

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Ariyani, Luthfina, and Kirana Rukmayuninda Ririh. "Understanding Behavior of Household Food Waste Management: Food Waste Hierarchy Context." Jurnal Ilmiah Teknik Industri 19, no. 2 (2020): 142–54. http://dx.doi.org/10.23917/jiti.v19i2.11994.

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The determinant factor identification of behavior considers as an important means in order to develop effective intevention towards household waste management in Indonesia. This study extended the Theory of Planned Behavior (TPB) by using the following construct: intention, attitude, subjective norm, perceive behavioral control, government intervention, environmental knowledge and awareness, as well as household planning and buying habit; to understand household waste management behavior from the ‘reduce-reuse-recycle’ point of view. The structural equation modeling (SEM) were used in this stu

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Savelli, Elisabetta, Barbara Francioni, and Ilaria Curina. "Healthy lifestyle and food waste behavior." Journal of Consumer Marketing 37, no. 2 (2019): 148–59. http://dx.doi.org/10.1108/jcm-10-2018-2890.

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Purpose This paper aims to address the food waste phenomenon by investigating the relationship between healthy lifestyle and food waste intensity and by considering the mediating role of food waste preventing behavior on such a relationship. Design/methodology/approach Based on an online survey of 1,941 UK millennial consumers, the research hypotheses were tested using the PLS-PM approach to structural equation model. Findings The results reveal that both the consumption of healthy food and the habit of eating at home enhance food waste reduction. Moreover, the findings corroborate the mediati

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Setti, Marco, Luca Falasconi, Andrea Segrè, Ilaria Cusano, and Matteo Vittuari. "Italian consumers’ income and food waste behavior." British Food Journal 118, no. 7 (2016): 1731–46. http://dx.doi.org/10.1108/bfj-11-2015-0427.

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Purpose – The purpose of this paper is to provide insights on the relationships between consumers’ income and household food waste behaviors. Design/methodology/approach – Attitude toward food waste is a paradigmatic (economic) non-standard decision making. Based on behavioral economics concepts and empirical evidences, the study analyzes the frequency of household food waste and its main drivers with a focus on individual income. Through a panel of 1,403 Italian consumers, food waste behavior and its determinants are modeled for five food typologies using proportional odds models that adopt s

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SINGH, Nripendra, Tanuj SINGH, and Dipendra SINGH. "Youth Food Waste Behavior: A Waste Stream Component Analysis." Journal of Environmental Management and Tourism 9, no. 7 (2019): 1389. http://dx.doi.org/10.14505//jemt.v9.7(31).03.

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Each year around 1.3 billion tons of food goes to trash out of which 22 million pounds is generated from educational institutions. The purpose of this study is to understand the food waste pattern among college students to help minimize waste. The focus is on two food categories - deli and desserts to understand the influence of portion size on plate waste. The data is collected at a dining hall at a large state university in Midwest. Waste audit is conducted using waste stream analysis, which is the gold standard to measure waste. Food waste was collected, segregated, and weighed at the sourc

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Lanfranchi, Maurizio, Grazia Calabrò, Angelina De Pascale, Alessandro Fazio, and Carlo Giannetto. "Household food waste and eating behavior: empirical survey." British Food Journal 118, no. 12 (2016): 3059–72. http://dx.doi.org/10.1108/bfj-01-2016-0001.

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Purpose In the food chain the identification of household food wastes represents the most problematic aspect to analyze: both as regards the assessment of its qualitative and quantitative aspects and for the detection of measures to reduce or control its generation. In 2012, in fact, the analyzed area showed an inequality index for disposable income of 6.3, and a relative poverty risk index of 42.3. The paper aims to discuss these issues. Design/methodology/approach In order to get deeper insights into consumers’ wasting behaviors, a survey on food waste generation in households was carried ou

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Blešić, Ivana, Marko D. Petrović, Tamara Gajić, et al. "How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers." Sustainability 13, no. 16 (2021): 9236. http://dx.doi.org/10.3390/su13169236.

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This study is based on the general notion that restaurants should find more responsible solutions to dispose of the large amount of food that is not consumed. Moreover, the food wasted has great environmental, social and financial impacts, and yet this issue is still insufficiently presented in contemporary studies on food waste management. This paper applied the extended theory of planned behavior as a theoretical framework to elicit consumers’ behavior concerning food waste. A standard paper and pen survey recorded quantitative data provided by 221 respondents. The findings reported the foll

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Pelau, Corina, Roxana Sarbu, and Daniela Serban. "Cultural Influences on Fruit and Vegetable Food-Wasting Behavior in the European Union." Sustainability 12, no. 22 (2020): 9685. http://dx.doi.org/10.3390/su12229685.

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In a context of increased world population and imbalanced access to resources, the concept of food waste has gained increased attention in the past years. The waste of food has a negative impact on the economy, the society and the environment. In order to reduce the quantities of wasted food, it is important to understand the factors and the situations in which food waste occurs. Several studies have shown that food waste happens mostly at the consumer level and that it is determined by a wide range of factors, such as socio-demographic characteristics and consumption patterns. The objective o

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Bonadonna, Alessandro, Andrea Matozzo, Chiara Giachino, and Giovanni Peira. "Farmer behavior and perception regarding food waste and unsold food." British Food Journal 121, no. 1 (2019): 89–103. http://dx.doi.org/10.1108/bfj-12-2017-0727.

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Purpose The purpose of this paper is to analyze farmer behavior, considering their attitude toward food waste with particular focus on their involvement in the last phase of the process, the retail phase. It assesses the different approaches applied to food waste management and its future. Design/methodology/approach A sample of 35 farmers in the Porta Palazzo market, the biggest food market in the Turin Area (north-west Italy), was identified and a survey was carried out to determine the behavior and perception of farmers regarding food waste and the management of unsold food. Findings Result

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Pellegrini, Giustina, Sandro Sillani, Mario Gregori, and Alessia Spada. "Household food waste reduction: Italian consumers’ analysis for improving food management." British Food Journal 121, no. 6 (2019): 1382–97. http://dx.doi.org/10.1108/bfj-07-2018-0425.

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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 s

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Krisjanti, Mahestu N., and Agnes Gracia Quita. "Food Shopping Behavior: A Long Way to Prevent Food Waste." Media Ekonomi dan Manajemen 35, no. 1 (2020): 92. http://dx.doi.org/10.24856/mem.v35i1.1251.

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<p>Food sustainability is becoming big concern these last couple years, due to the food scarcity issues in many countries. However in contrary previous studies reported the food waste behavior is getting bigger at this moment because of over food preparation, food stocking, undesired food, and food packaging. Over all, most of these issues come from the food shopping behavior. People tend to buy more food products than what they need. Therefore, the determinant of food shopping behavior is urgently found in order to find the solution to drive people to have planned food buying behavior.

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Tsai, Wang-Chin, Xuqi Chen, and Chun Yang. "Consumer Food Waste Behavior among Emerging Adults: Evidence from China." Foods 9, no. 7 (2020): 961. http://dx.doi.org/10.3390/foods9070961.

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With the aggravation of global climate change, the issue of environmental protection has become the focus of global attention, and countries all over the world have devoted themselves to the sustainable development of resources to reduce the negative impact of the environment on human society. Reducing the resource waste is an important aspect of the sustainable development, among which food waste is a critical part. According to a report of the United Food and Agriculture Organization of the United Nations (FAO), 35% of food is wasted during consumption. Although households are the main contr

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Cosgrove, Kelly, Maricarmen Vizcaino, and Christopher Wharton. "COVID-19-Related Changes in Perceived Household Food Waste in the United States: A Cross-Sectional Descriptive Study." International Journal of Environmental Research and Public Health 18, no. 3 (2021): 1104. http://dx.doi.org/10.3390/ijerph18031104.

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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 w

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Rice, K., V. Getty, J. Byers, and K. Thiagarajah. "College Students’ Food Waste Behavior and Attitudes." Journal of the Academy of Nutrition and Dietetics 120, no. 9 (2020): A47. http://dx.doi.org/10.1016/j.jand.2020.06.135.

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Janssens, Lambrechts, Osch, and Semeijn. "How Consumer Behavior in Daily Food Provisioning Affects Food Waste at Household Level in the Netherlands." Foods 8, no. 10 (2019): 428. http://dx.doi.org/10.3390/foods8100428.

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Food production and consumption have remarkable negative environmental effects, in particular food waste. Food waste occurs throughout the entire food system, but households make the largest contribution. Reducing unnecessary waste of food represents a crucial step toward overcoming global issues of food waste, hunger, and climate change. Identifying barriers in reducing food waste is important not only to government and policymakers, but also to food producers, retailers, and marketers. Therefore, the objective of this research was to find out how consumer behavior in daily food provisioning

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Parlińska, Maria, and Abhishek Pagare. "Food Losses and Food Waste Versus Circular Economy." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 18(33), no. 2 (2018): 228–37. http://dx.doi.org/10.22630/prs.2018.18.2.50.

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The article aims to introduce the issue of food waste and all attempts to prevent action. Business and politics are almost interdependent, and any discussion of an economic nature is not complete without a political contribution. The role of politics and politicians in shaping economic activities was and is widely discussed. In the article, there will be a discussion on the problems of food losses and waste in Poland as the member of EU and in India. The idea of the topic came during the tenure of collaboration between representatives of both departments. Conclusions of the study found some si

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Qian, Kun, Firouzeh Javadi, and Michikazu Hiramatsu. "Influence of the COVID-19 Pandemic on Household Food Waste Behavior in Japan." Sustainability 12, no. 23 (2020): 9942. http://dx.doi.org/10.3390/su12239942.

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The 2019 coronavirus disease (COVID-19) pandemic had various influences on people’s ordinary lives, including their thoughts and behaviors related to food consumption. Food waste has been cited as a serious issue with environmental, social, and economic consequences. In this study, we investigated how the COVID-19 pandemic altered the social consciousness and behavior related to food waste in Japan. We conducted a nationwide online-based survey and collected a cross-sectional dataset from 1959 adult respondents. The results showed that people in regions highly impacted by the pandemic reported

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Schmitt, Valentina Gomes Haensel, Mirza Marvel Cequea, Jessika Milagros Vásquez Neyra, and Marcos Ferasso. "Consumption Behavior and Residential Food Waste during the COVID-19 Pandemic Outbreak in Brazil." Sustainability 13, no. 7 (2021): 3702. http://dx.doi.org/10.3390/su13073702.

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The objective of this research was to look into the self-reported food consumption and wastage behavior in Brazil during the COVID-19 pandemic outbreak and the motivations to prevent this waste. The data were collected during the COVID-19 pandemic outbreak in Brazil, May 2020, using a self-administered questionnaire with 60 questions on food consumption behavior and characterization of food waste behaviors. The target audience comprised Brazilian residents responsible for household food purchases; out of 489 responses, 458 were considered valid. The main findings reported that regarding consum

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Luu, Tuan Trong. "Reducing food waste behavior among hospitality employees through communication: dual mediation paths." International Journal of Contemporary Hospitality Management 32, no. 5 (2020): 1881–904. http://dx.doi.org/10.1108/ijchm-09-2019-0779.

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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 w

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Portugal, Taíse, Susana Freitas, Luís Miguel Cunha, and Ada Margarida Correia Nunes Rocha. "Evaluation of Determinants of Food Waste in Family Households in the Greater Porto Area Based on Self-Reported Consumption Practices." Sustainability 12, no. 21 (2020): 8781. http://dx.doi.org/10.3390/su12218781.

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Despite food waste occurring along the entire food supply chain, a significant proportion occurs in domestic settings. Large quantities of domestic food waste have been attributable to consumer behaviors during buying, cooking, consumption, and disposal. The main objective of this research was to understand the major determinants of household food waste from families in the north of Portugal. A convenience sample was used, which was drawn from households in the Greater Porto Area. Data were collected through a self-reported questionnaire that included three groups of structured questions relat

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Sridhar, B. S. "Cryo comminution of food waste." Nutrition & Food Science 44, no. 1 (2014): 47–56. http://dx.doi.org/10.1108/nfs-05-2013-0062.

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Purpose – The present study involved the development of a value-added comminution process for different recycled meat processing by-products such as bones for management of waste products. The paper aims to discuss these issues. Design/methodology/approach – An indigenous cryo-grinding system was developed and pilot scale comminution tests were carried out on goat and hen bones under different temperature conditions ranging between −15°C and −40°C and sample pre-conditioning adopting liquid nitrogen as a grinding medium. Findings – Cryo comminution produces finer, uniform particle sizes, incre

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Ismail, Sara Nabila, and Ainnin Sofea Azeman. "Assessing Consumers’ Behavior Towards Food Waste in Pahang, Malaysia." Jurnal Intelek 16, no. 2 (2021): 48–59. http://dx.doi.org/10.24191/ji.v16i2.399.

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Food waste refers to food spoilage and losses that happen in the process the of food supply chain. The occurrence of waste could happen intentionally or accidentally, and towards the end, it can impact others. In this situation, consumer behaviour plays an important role in food waste management. By identifying types of behaviour that influence food waste behaviour in order to improve consumer behaviour, it can lead to success in waste management. This research used the quantitative approach to measure consumers behaviour in Kuantan and self-administered surveys were used to collect data. The

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Bilska, Beata, Marzena Tomaszewska, and Danuta Kołożyn-Krajewska. "Analysis of the Behaviors of Polish Consumers in Relation to Food Waste." Sustainability 12, no. 1 (2019): 304. http://dx.doi.org/10.3390/su12010304.

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Food waste occurs at all stages of the food chain, but it is households in developed countries that have the largest share in the production of food waste. In order to develop and implement effective programs to combat consumers throwing away food, the factors that determine food waste in a household must first be known. The purpose of this study was to assess the risk of food waste by Polish consumers and identify the effect of demographics on the respondents’ behavior related to food management. The results show that factors such as age, gender, place of residence, and education influence co

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Pocol, Cristina Bianca, Margaux Pinoteau, Antonio Amuza, Adriana Burlea-Schiopoiu, and Alexandra-Ioana Glogovețan. "Food Waste Behavior among Romanian Consumers: A Cluster Analysis." Sustainability 12, no. 22 (2020): 9708. http://dx.doi.org/10.3390/su12229708.

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The main objective of the current study was to conduct an investigation at the national level in order to identify types of consumers depending on their perception of food waste. To do this, an online survey was carried out on a sample of 2541 respondents. Using a K-means clustering model, three clusters of consumers were identified. Cluster 1, “Careless”, consumers who dispose of food and food waste carelessly, are people who come from rural areas or small cities and have a rather low level of education. They do not have much information on the subject of food waste and do not seem to conside

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Porpino, Gustavo. "Household Food Waste Behavior: Avenues for Future Research." Journal of the Association for Consumer Research 1, no. 1 (2016): 41–51. http://dx.doi.org/10.1086/684528.

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Attiq, Saman, Ka Yin Chau, Shahid Bashir, Muhammad Danish Habib, Rauf I. Azam, and Wing-Keung Wong. "Sustainability of Household Food Waste Reduction: A Fresh Insight on Youth’s Emotional and Cognitive Behaviors." International Journal of Environmental Research and Public Health 18, no. 13 (2021): 7013. http://dx.doi.org/10.3390/ijerph18137013.

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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

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Bell, Adam Edward, and Khire Rushikesh Ulhas. "Working to Reduce Food Waste: Investigating Determinants of Food Waste amongst Taiwanese Workers in Factory Cafeteria Settings." Sustainability 12, no. 22 (2020): 9669. http://dx.doi.org/10.3390/su12229669.

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Food waste is a critical issue affecting the world, and more research is needed to find ways to reduce it. Much of the existing research has examined supply chain inefficiencies and plate waste in restaurants and homes, while few researchers have studied the food waste which occurs in factory cafeterias. As many factories are in Asia, examining factory cafeteria food waste behavior in an Asian context is a good starting point. With this in mind, the authors research drivers that influence Taiwanese factory workers’ behavioral intentions toward food waste reduction. To do so, a conceptual frame

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Kowalewska, Maria Teresa, and Anna Kołłajtis-Dołowy. "Food, nutrient, and energy waste among school students." British Food Journal 120, no. 8 (2018): 1807–31. http://dx.doi.org/10.1108/bfj-11-2017-0611.

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Purpose According to a study by European Commission, 88m tons of food waste are generated per year, of which 46.5m tons are wasted by households. Households still remain the main source of food waste (53 percent). The purpose of this paper is to estimate households’ food waste and wastage-related losses of energy and nutrients among middle school students as well as assess educational intervention regarding food waste prevention. Design/methodology/approach The study included 555 students from 11 schools in Poland. The study was conducted using the survey questionnaire and the three-day record

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Secondi, Luca, Ludovica Principato, and Giovanni Mattia. "Can digital solutions help in the minimization of out-of-home waste? An analysis from the client and business perspective." British Food Journal 122, no. 5 (2019): 1341–59. http://dx.doi.org/10.1108/bfj-03-2019-0205.

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Purpose Halving food waste has been included within the 17 UN Sustainable Development Goals. Food wasted out-of-home is the second source of food waste. However, the majority of the studies have focused on home generated food waste, and still little is known about out-of-home food waste and how it is managed by food service companies. The purpose of this paper is to adopt a double perspective in analyzing food waste generated at a food service level, by focusing on both the client and business perspective. Design/methodology/approach First, from the client perspective, the authors aim at analy

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Huang, Ching-Hsu, and Hsiao-Yi Tseng. "An Exploratory Study of Consumer Food Waste Attitudes, Social Norms, Behavioral Intentions, and Restaurant Plate Waste Behaviors in Taiwan." Sustainability 12, no. 22 (2020): 9784. http://dx.doi.org/10.3390/su12229784.

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The rising trend of people dining out has made food waste in restaurants become a significant issue because of sustainability. Consumers’ attitudes toward food waste in restaurants are still undergoing scrutiny. The main purpose of this study was to test the relationships among consumers’ attitudes, social norms, behavioral intentions, and plate waste behaviors in restaurants in Taiwan. This paper contributes to the understanding of consumers’ food waste behaviors by examining a hypothesized research model. Based on a questionnaire with 464 restaurant customers, the hypothesized research model

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Zhang, Panpan, Dan Zhang, and Shengkui Cheng. "The Effect of Consumer Perception on Food Waste Behavior of Urban Households in China." Sustainability 12, no. 14 (2020): 5676. http://dx.doi.org/10.3390/su12145676.

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Food waste has become a global problem, causing widespread concern in all sectors of society. Many scholars and institutions have researched this issue from different perspectives, but theoretical and empirical research on food waste from the perspective of consumer perception is still limited. Therefore, this study constructs a theoretical framework based on food waste behavior of households and empirically analyzes the effect of consumer perception on food waste by 273 Chinese urban households eating at home. The reliable urban household food waste data are based on a combination of househol

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Elawad, Elmogiera, Mohamed Agied, Mariam Althani, and Sana Abusin. "Towards Sustainable Food System in Qatar: Household Food Waste and Consumption Behavior." Journal of Food and Nutrition Research 6, no. 4 (2018): 200–204. http://dx.doi.org/10.12691/jfnr-6-4-1.

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Elshaer, Ibrahim, Abu Elnasr E. Sobaih, Mansour Alyahya, and Ahmed Abu Elnasr. "The Impact of Religiosity and Food Consumption Culture on Food Waste Intention in Saudi Arabia." Sustainability 13, no. 11 (2021): 6473. http://dx.doi.org/10.3390/su13116473.

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The Kingdom of Saudi Arabia (KSA) is among the top food-wasting countries worldwide, despite it being considered a religious society. Hence, an important question has emerged “to what extent and by what mechanism can religiosity influence food waste intention?”. This research answers this research question and examines the direct impact of both religiosity and food consumption culture on food waste intention as well as the indirect impact through the constructs of theory of planned behavior. For this purpose, a pre-tested self-administered questionnaire was collected from 1135 restaurant custo

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Barbero, S. "Daily waste." Journal of AMD 22, no. 4 (2019): 238. http://dx.doi.org/10.36171/jamd19.22.4.09.

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In the early 20th century, in the rural economy of Italy, the idea of wasting food was unheard of, and about 50% of income was spent providing food. Today food only involves 10% of average income, but we have forgot how to deal with what we eat. Consumerism, which also affects our behavior towards food, is a cultural attitude based on which people feel more or less realized solely on the basis of their purchasing possibilities. If we separate food from necessity, health, needs of everyone; we separate the production from the times of the seasons, from nature and from the possibilities that the

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Faezirad, Mohammadali, Alireza Pooya, Zahra Naji-Azimi, and Maryam Amir Haeri. "Preventing food waste in subsidy-based university dining systems: An artificial neural network-aided model under uncertainty." Waste Management & Research: The Journal for a Sustainable Circular Economy 39, no. 8 (2021): 1027–38. http://dx.doi.org/10.1177/0734242x211017974.

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Food waste planning at universities is often a complex matter due to the large volume of food and variety of services. A major portion of university food waste arises from dining systems including meal booking and distribution. Although dining systems have a significant role in generating food wastes, few studies have designed prediction models that could control such wastes based on reservation data and behavior of students at meal delivery times. To fill this gap, analyzing meal booking systems at universities, the present study proposed a new model based on machine learning to reduce the fo

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Nemat, Babak, Mohammad Razzaghi, Kim Bolton, and Kamran Rousta. "The Role of Food Packaging Design in Consumer Recycling Behavior—A Literature Review." Sustainability 11, no. 16 (2019): 4350. http://dx.doi.org/10.3390/su11164350.

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Household waste sorting at the source is an essential part of the waste management system in many countries. Correct sorting of this waste, including food packaging waste, is cost-effective, it facilitates the recycling process and enhances the quality of the recycled product. Although there is a growing body of research that studies the effect of different attributes of food packaging on household recycling behavior, the effect of these attributes on the sorting of the food packaging waste is not well known. This contribution reviews work that studies the relationship between attributes of fo

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Guthrie, Joanne F. "Commentary: Waste Not, Want Not: Can Consumer Behavior Research Help Reduce Food Waste?" Journal of the Association for Consumer Research 1, no. 1 (2016): 51–52. http://dx.doi.org/10.1086/684475.

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Cammarelle, Antonella, Rosaria Viscecchia, and Francesco Bimbo. "Intention to Purchase Active and Intelligent Packaging to Reduce Household Food Waste: Evidence from Italian Consumers." Sustainability 13, no. 8 (2021): 4486. http://dx.doi.org/10.3390/su13084486.

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Innovations in food packaging, such as active and intelligent ones, improve food safety and lower household food waste by extending product shelf life and providing information about food quality, respectively. The consumer adoption of such innovations could contribute to reaching one of the Sustainable Development Goals which calls for halving the per capita global food waste by 2030. Thus, this paper aims to investigate the consumers’ willingness to purchase active and intelligent packaging to reduce household food waste using a sample of 260 Italian consumers and a modified Theory of Planne

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Cicatiello, Clara, Emanuele Blasi, Claudia Giordano, Angelo Martella, and Silvio Franco. "“If only I Could Decide”: Opinions of Food Category Managers on in-Store Food Waste." Sustainability 12, no. 20 (2020): 8592. http://dx.doi.org/10.3390/su12208592.

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Retail food waste represents a minor fraction of the total amount of food waste produced along the food supply chain (tenfold lower than the quantity of food disposed of by consumers at home). However, the role of retailers is crucial in shaping both the behavior of upstream food chain actors and the preferences of consumers. This paper studies the causes of food waste in retail stores and discusses potential mitigating actions based on the results of nine focus groups held in 2017 with 67 foods category managers. Participants used sticky notes to outline both the causes of in-store food waste

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Djuwita, Ratna, Ashma Affifah, and Christina Wulandari. "Do students and canteen vendors think differently about food segregation?" E3S Web of Conferences 211 (2020): 03013. http://dx.doi.org/10.1051/e3sconf/202021103013.

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In university “X” (UX), littering is no longer a problem, but segregating waste is still not evident. Logically, students and canteen vendors are the ones who produce most of the waste. In this study, the authors want to explore whether students would think differently about handling waste compared to canteen vendors. Using the theory of planned behavior as the theoretical framework, the authors indeed found that students compared with canteen vendors had significantly different attitudes, norms, and perceived behavior control. Students have a more positive attitude towards waste segregation,

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Karakas, Gungor. "Gıda İsrafının Davranışsal Belirleyicileri; Çorum İli Örneği." Turkish Journal of Agriculture - Food Science and Technology 7, no. 3 (2019): 467. http://dx.doi.org/10.24925/turjaf.v7i3.467-474.2415.

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Food waste and loss is an ecological, economic and social problem. The United Nations Food and Agriculture Organization states that approximately one third of all edible foods produced for human consumption are wasted or lost after harvest. The aim of this study is to determine the factors affecting food waste behavior of consumers. In order to reach this aim, a questionnaire was conducted with 583 people in November and December of 2018 in Çorum province. The obtained data were analyzed and explained through Structural Equation Models. As a result of the exploratory factor analysis, a 5-facto

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Jagau, Henrik Luis, and Jana Vyrastekova. "Behavioral approach to food waste: an experiment." British Food Journal 119, no. 4 (2017): 882–94. http://dx.doi.org/10.1108/bfj-05-2016-0213.

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Purpose The purpose of this paper is to explore the impact of behavioral interventions and nudging in dealing with the food waste problem. In particular, the authors implement an information campaign aiming to increase consumers’ awareness of the food waste problem. Design/methodology/approach In the period of three weeks, the authors observe intentions to prevent food waste and actual food waste of the consumers in a university restaurant serving ready meals. During the intervention period, consumers are exposed to an information campaign, designed to avoid consumers’ insufficient planning pr

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Amicarelli, Vera, Caterina Tricase, Alessia Spada, and Christian Bux. "Households’ Food Waste Behavior at Local Scale: A Cluster Analysis after the COVID-19 Lockdown." Sustainability 13, no. 6 (2021): 3283. http://dx.doi.org/10.3390/su13063283.

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The reduction of food waste, especially in households where more than half of its global quantity is generated, has become an increasing economic, social and environmental concern, and represents one of the 17 Sustainable Development Goals within the Agenda 2030 for Sustainable Development. In this context, the COVID-19 lockdown has significantly changed life, work and food consumption habits all over the world, highlighting food waste as a multi-sectorial issue. This paper explores current attitudes, perception and behavioral patterns related to food waste reduction at domestic consumption at

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Vittuari, Matteo, Luca Falasconi, Matteo Masotti, Simone Piras, Andrea Segrè, and Marco Setti. "‘Not in My Bin’: Consumer’s Understanding and Concern of Food Waste Effects and Mitigating Factors." Sustainability 12, no. 14 (2020): 5685. http://dx.doi.org/10.3390/su12145685.

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About one third of all food produced for human consumption is wasted. Along with a lively debate on food loss and waste definition and quantification, growing attention is dedicated to the faceted dimensions of consumers’ food waste. Drivers, effects, and mitigating factors have been mainly studied in isolation, with limited attention paid to their interrelationships. This study aims to contribute to a better understanding of the underlying relationship between the causes of food waste and consumers’ perception of their role and of their concern on food waste effects and mitigating factors. Th

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Elimelech, Ert, and Ayalon. "Exploring the Drivers behind Self-Reported and Measured Food Wastage." Sustainability 11, no. 20 (2019): 5677. http://dx.doi.org/10.3390/su11205677.

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Understanding households’ food waste drivers is crucial for forming a coherent policy to meet the sustainable development goals. However, current studies have documented mixed evidence regarding food waste determinants. Most studies have relied on self-reports, assuming they reflect actual behaviors. This study applies a structural equation model that evaluates both self-reported and measured food wastage, and how they are affected by different households’ attributes, attitudes, and behaviors. As such, it also provides a test for the underlying logic that self-reports are a proxy for actual fo

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