scholarly journals The impact of Too Good To Go on food waste reduction at the consumer household level : An explorative study

2019 ◽  
Author(s):  
Sandra van der Haar ◽  
◽  
Gertrude G. Zeinstra ◽  
Keyword(s):  
Food Waste ◽  
Waste Reduction ◽  
Household Level ◽  
Explorative Study ◽  
The Impact

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

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

This study sought to investigate the role of consumers’ emotional, cognitive, and financial concerns in the development of food waste reduction, reuse, and recycling behavior among restaurant patrons. Food waste in restaurants is a major problem for the food service industry, and it is a growing source of concern in developing countries, where eating out is becoming increasingly popular. A large portion of restaurant food waste in these markets originates from the plates of customers, highlighting the importance of consumer behavior changes in reducing waste. The current study has used a quantitative approach to analyze the impact of anticipated negative emotion of guilt, awareness of consequences, habit, and financial concern on food waste reduction behaviors, i.e., reduce, reuse, and recycle. The study collected 492 responses and data is analyzed for hypotheses testing through Partial Least Square-Structural Equation Modelling. The findings showed that anticipated negative emotions of guilt, awareness of consequences, habit, and financial concern have a significant impact on restaurants’ consumer food waste reduction behaviors. Managers, policymakers, and researchers interested in resolving the food waste problem will find the study useful. Other topics discussed include the implications and limitations as well as possible future research directions.

Household food waste reduction: Italian consumers’ analysis for improving food management

2019 ◽  
Vol 121 (6) ◽  
pp. 1382-1397 ◽  
Author(s):  
Giustina Pellegrini ◽  
Sandro Sillani ◽  
Mario Gregori ◽  
Alessia Spada
Keyword(s):  
Social Services ◽  
Food Waste ◽  
Time Management ◽  
Structural Equation ◽  
Environmental Concern ◽  
Equation Model ◽  
Waste Reduction ◽  
Content Type ◽  
Behavioral Determinants ◽  
Household Level

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 seven constructs. Data analysis included two main steps: exploratory factor analysis and structural equation model (SEM) implemented by means of STATA 14. Findings Results show that price consciousness, environmental concern and time management influence the attitude that in turn affect the behavior toward food waste minimization. These findings provide basic guidelines for developing policies and campaigns aimed to decrease food waste. Research limitations/implications This study point out the importance of the food waste behavioral determinants analysis at household level in Italy. Therefore, the research will include other constructs and further studies can be conducted in European countries to produce spatial SEM. Practical implications Waste prevention approaches should concentrate interests on avoiding losses, and releasing of information, best practices and education of consumers as well as strengthening the donation to social services. Social implications The present findings may be used by decision makers, municipality, stakeholders, involved in food waste reduction policies. Moreover, social marketing campaigns can advantage by these results, in order to avoid food-related habits in consumers’ everyday lives not respecting the issues of the food waste. In addition, this study is addressed to academics and scholars that are already working on the role of consumer’s behavior and its implication on food waste reduction. Originality/value Food waste in Italy has been analyzed by several authors, yet not involving national samples, using different methodologies and aiming at analyze different aspects. The present study aims at analyzing main determinants affecting food waste behavior at household level: providing more insights to existing literature.

scholarly journals The Impact of Package Design On Fermented Milk Waste

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

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

scholarly journals Household Food Waste in A Sample of the Libyan Community

2021 ◽  
Author(s):  
Tawfik M Hassan ◽  
Manal M Alkadrawy
Keyword(s):  
Food Waste ◽  
Economic Value ◽  
Education Level ◽  
Short Message ◽  
Extension Programs ◽  
Household Level ◽  
Face To Face ◽  
Shopping List ◽  
Household Food ◽  
The Impact

Background: Consumer behaviors at the household level have an impact on the quantity of food waste and the economic resources of the family and the country. This study aimed to assess food waste in a random sample of the Libyan community. Methods: A questionnaire was designed for the study and distributed randomly through social media, short message, e-mails, and via face to face interviews from November 26 to December 21, 2019. Results: Forty percent of the respondents used a shopping list for food; while 15% of the respondents discarded food. The percentage of monthly expenditure on food was significantly (P < 0.05) associated with shopping list, income, education level, and employment. Meanwhile, the quantity of food waste was associated (P < 0.05) with education level and place of living. Moreover, the economic value of food waste was associated (P < 0.05) with the shopping list. The bread was the most food waste commodity followed by vegetables and pasta. The quantity of discarded food accounted for 2661 tons/year with an estimated value of 163 million Libyan dinars/year. Conclusion: To reduce household food waste by the Libyan community it is required to improve the quality of bread and raise consumer awareness of the impact of food waste on the environment, economy, and society. This could be achieved through mass media extension programs as well as seminars and workshops.

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

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

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

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

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

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

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

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

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

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

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

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

Generation and analysis of biogas from kitchen waste at a small scale

2020 ◽  
pp. 140-148
Author(s):  
Md. Kumail Naqvi ◽  
Mrinal Anthwal ◽  
Ravindra Kumar
Keyword(s):  
Food Waste ◽  
Total Solid ◽  
Small Scale ◽  
Cow Dung ◽  
Retention Period ◽  
Household Level ◽  
Replacement Model ◽  
The Everyday ◽  
Scale Experiment ◽  
Small Period

Biogas is the product of anaerobic vitiation of biodegradable matter. This paper focuses on the need of alternative and green sources of energy at a household level and how biogas produced from the everyday organic waste has the potential and possibility to replace LPG cylinders at houses, shops etc. and empower us to step towards an eco-friendly future. The purpose this small-scale experiment has been to find the perfect input matter that is easy to acquire and which produces the maximum amount of gas from minimum input and within small period of waste retention. Four different types of input waste material containing different quantities of cow dung and kitchen food waste were studied through individual experimental setups. Waste was mixed and kept at room temperature and the pH and total solid concentration of the samples were recorded on regular intervals. From the experiment it was found that the optimum yield of biogas at a small scale, based on the parameters such as retention period, pH and total solid con-centration can be obtained by the use of food waste form households and kitchens. The exact composition has been discussed in this paper. The energy generated by the small-scale generator has also been compared to that of an LPG cylinder and an LPG replacement model has also been presented.

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