scholarly journals Foodservice Composting Crowds Out Consumer Food Waste Reduction Behavior in a Dining Experiment

2017 ◽  
Vol 99 (5) ◽  
pp. 1159-1171 ◽  
Author(s):  
Danyi Qi ◽  
Brian E. Roe
Keyword(s):  
Food Waste ◽  
Waste Reduction ◽  
Reduction Behavior

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

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

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

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

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

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

scholarly journals The Role of the Food Banks in Saving Freshwater Resources through Reducing Food Waste: The Case of the Food Bank of Navarra, Spain

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 163
Author(s):  
Josemi G. Penalver ◽  
Maite M. Aldaya
Keyword(s):  
Comparative Analysis ◽  
Food Waste ◽  
Water Footprint ◽  
Waste Reduction ◽  
Food Banks ◽  
Food Bank ◽  
Food Loss ◽  
Total Food ◽  
Food Wastage

In the year 2011, the FAO estimated that food loss and waste reached one third of the total food produced worldwide. Since then, numerous studies have been published characterizing this problem and reflecting on its repercussions, not only social, but also environmental. Food wastage triggers unnecessary greenhouse gas emissions, deforestation or loss of biodiversity. This study aims to quantify the water-related benefits associated with food loss and waste reduction by studying the Food Bank of Navarra (FBN). For this purpose, the water footprint assessment manual has been followed. First, the water footprint of the activities of the FBN has been analysed for the year 2018 (scenario with the FBN). A comparative analysis has been carried out between the scenario with the FBN and a theoretical scenario without the action of the FBN. This has allowed us to highlight the benefits associated with the activity of this entity. The FBN not only avoided the waste of 2.7 thousand tons of food suitable for consumption in 2018, but also avoided the unnecessary use of more than 3.2 million m3 of freshwater. As a result of the present investigation, it can be stated that promoting food banks, which avoid food waste, would be an effective way to contribute to the protection and conservation of water resources.

scholarly journals Can Food Waste Reduction in Europe Help to Increase Food Availability and Reduce Pressure on Natural Resources Globally?

2020 ◽  
Vol 69 (2) ◽  
pp. 143-168
Author(s):  
Yaghoob Jafari ◽  
Hasan Dudu ◽  
Roberto Roson ◽  
Martina Sartori
Keyword(s):  
Food Availability ◽  
Food Waste ◽  
Low Cost ◽  
Adjustment Costs ◽  
Waste Reduction ◽  
Environmental Benefits ◽  
The European Union ◽  
Environmental Consequences ◽  
Global Coordination ◽  
The Eu

In recent years, reducing food waste and loss has become a policy priority in the European Union, but little is known about impacts of related measures in the EU and beyond. This study informs the debate on food waste reduction through a quantitative analysis. It considers adjustment costs for reducing food waste in food processing industries and impacts on food availability, pressure on land and water and other environmental consequences. The results suggest that the leakage effects of global trade may offset almost all benefits of food waste reduction in the EU. We thus conclude that costly efforts to reduce food waste in the EU cannot be motivated by larger contributions to global food availability and environmental benefits. This highlights the need for global coordination of such policies and/or more targeted actions in the EU which focus on specific production chains, where losses can be reduced and environmental gains obtained at a relatively low cost.

scholarly journals Food Waste Reduction: A Test of Three Consumer Awareness Interventions

2020 ◽  
Vol 12 (3) ◽  
pp. 907 ◽  
Author(s):  
Tammara Soma ◽  
Belinda Li ◽  
Virginia Maclaren
Keyword(s):  
Food Waste ◽  
Food System ◽  
Waste Reduction ◽  
Control Group ◽  
Post Intervention ◽  
Community Group ◽  
Sustainable Development Goal ◽  
Consumer Awareness ◽  
The Sustainable Development ◽  
Education Campaigns

Halving food waste by 2050 as per the Sustainable Development Goal 12.3 is key to securing a food system that is sustainable. One approach to reducing household food waste is through education campaigns. We recruited 501 households divided into three types of intervention groups and compared with a control group to better understand the efficacy of diverse education campaign approaches. Food waste interventions included a passive approach (handouts), a community engagement approach, and a gamification approach. We conducted waste audits, household surveys (pre- and post-intervention), and a focus group at the end of the campaign. The passive and gamification groups had similarly high levels of participation, while participation in the community group was very low. The passive group and the gamification group had higher self-reported awareness of food wasting after the campaign and lower food wastage than the control group. Waste audits found marginally significant differences between the game group and the control (p = 0.07) and no difference between the other campaign groups and the control group in edible food wasted. Frequent gamers were found to generate less edible food waste than infrequent gamers. We conclude that the evidence about the potential for gamification as an effective education change tool is promising and we recommend further study.

Dances with potential food waste: Organising temporality in food waste reduction practices

2018 ◽  
Vol 28 (4) ◽  
pp. 1619-1644 ◽  
Author(s):  
Malla Mattila ◽  
Nina Mesiranta ◽  
Elina Närvänen ◽  
Outi Koskinen ◽  
Ulla-Maija Sutinen
Keyword(s):  
Food Waste ◽  
Waste Reduction ◽  
Potential Food
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