scholarly journals Why Is Airline Food Always Dreadful? Analysis of Factors Influencing Passengers’ Food Wasting Behaviour

2020 ◽  
Vol 12 (20) ◽  
pp. 8571
Author(s):  
Fangzhou You ◽  
Tracy Bhamra ◽  
Debra Lilley
Keyword(s):  
Food Waste ◽  
Sustainable Development Goals ◽  
Behavioural Change ◽  
Situational Factors ◽  
Key Factors ◽  
The Sustainable Development ◽  
Global Issue ◽  
Development Goals ◽  
Food Losses ◽  
Global Food

Food waste is emerging as a global issue and has been recognised in the Sustainable Development Goals with a specific target to halve per capita global food waste at consumer levels and reduce food losses by 2030. Research on food waste has been neglected particularly in the aviation sector. The International Air Transport Association reported that 5.7 million tonnes of cabin waste was generated on airlines, up to 80.5% of which was leftover food and beverages. The exploration of passengers’ food wasting aims to provide insights for tackling the airline food waste problem. To address this issue, this research investigated the in-flight catering experience of 19 passengers from 21 full-service flights. Qualitative research techniques have been applied to analyse passengers’ food-wasting behaviour by collecting participant-produced photographs and completed questionnaires concerning food-related behaviour. This research identified key factors associated with passengers’ food wasting behaviour by adopting Design for Sustainable Behaviour approaches. Four types of factors were found to influence onboard passenger waste, these were normative, habitual, intentional and situational factors. This research indicates that behavioural change interventions need to incorporate the power of social norms to prevent food waste.

scholarly journals Food Waste of Italian Families: Proportion in Quantity and Monetary Value of Food Purchases

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1920
Author(s):  
Vittoria Aureli ◽  
Maria Luisa Scalvedi ◽  
Laura Rossi
Keyword(s):  
Food Waste ◽  
Sustainable Development Goals ◽  
Food Groups ◽  
The Sustainable Development ◽  
Monetary Value ◽  
Food Purchases ◽  
Food Expenditure ◽  
Development Goals ◽  
Capita Food ◽  
Per Capita

Halving per capita food waste (FW) is one of the objectives of the Sustainable Development Goals. This study aims to evaluate the weight and monetary values of food waste among a sample of Italian families. In a representative sample of 1142 families, the adults responsible for food purchases and in charge of preparing meals were assessed with a self-administrated questionnaire measuring quantity and typology of FW. These data were linked with food purchases figures measured as an average of four weeks. Italian families wasted 399 kg of food per week (4.4% of the weight of food purchased), which correspond to a monetary value of €1.052 (3.8% of the overall food expenditure). Clustering the food groups according to waste quantity, typology, and monetary value made it possible to show that price has a role in the generation of food waste, as the lower the unitary cost, the higher the quantity of waste. Consequently, foods with high unitary costs were less wasted. The results of this study showed that Italian consumers are sensitive to the economic impact of waste and this should be considered in sensitization campaigns.

scholarly journals Urban Food Waste: A Framework to Analyse Policies and Initiatives

Resources ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 99
Author(s):  
Daniele Fattibene ◽  
Francesca Recanati ◽  
Katarzyna Dembska ◽  
Marta Antonelli
Keyword(s):  
Sustainable Development ◽  
Food Waste ◽  
Sustainable Development Goals ◽  
The Sustainable Development ◽  
2030 Agenda ◽  
Waste Policy ◽  
Different Types ◽  
Development Goals ◽  
New Framework

Food waste policy analysis has traditionally concentrated on supranational or national policies and paid little attention to the role of cities in tackling this phenomenon. Nevertheless, cities have proved to be crucial actors in tackling food waste, launching effective policies and initiatives to address it. By looking at 40 cities across 16 European countries, this study aims to present a new framework for assessing urban food waste policies and initiatives. The framework proposed identifies and sheds light on the links between the different types of policies launched, the main areas of interventions addressed, as well as the different actors intervening in urban food waste management. Finally, it identifies direct and indirect links with the Sustainable Development Goals, showing the role that cities can play in achieving the targets of the UN 2030 Agenda.

scholarly journals HoReCa Food Waste and Sustainable Development Goals—A Systemic View

2021 ◽  
Vol 13 (10) ◽  
pp. 5510
Author(s):  
Aleksander Buczacki ◽  
Bartłomiej Gładysz ◽  
Erika Palmer
Keyword(s):  
Sustainable Development ◽  
Food Waste ◽  
Systems Engineering ◽  
Sustainable Development Goals ◽  
Two Dimensions ◽  
Waste Reduction ◽  
Food Services ◽  
The Sustainable Development ◽  
Production And Consumption ◽  
Development Goals

A significant share of food waste originates in the food services domain and HoReCa sector. Organizational improvements leading to the decrease of food waste and related costs in HoReCa are needed to make progress in this issue. A systems engineering approach was applied to examine the links between food waste generated in the HoReCa industry and the Sustainable Development Goals (SDGs). A literature review discovered two dimensions of actions leading to decreasing food waste in HoReCa; i.e., actions triggered by companies and by authorities (e.g., governmental policies). Additionally, customers and society were also considered. A framework is proposed to explicitly illustrate the dependencies of different micro actions devoted to food waste reduction in HoReCa in support of the SDGs. The other dimension of this framework is macro policies and their impact on SDGs. To increase food waste reduction awareness and collaboration, stakeholders on both the macro (launched by authorities for the whole sector) and micro (initiated by single organizations on their own) levels must work together. The results of this research will be useful in coordinating the efforts of all (consumers, HoReCa companies and suppliers, policymakers and administrations on different levels) involved in the supply chain of food production and consumption.

scholarly journals The socio-ethical phenomenon of obesity as a global issue

2021 ◽  
Author(s):  
YN Sayamov
Keyword(s):  
Artificial Intelligence ◽  
Sustainable Development ◽  
Social Identity ◽  
Social Inequality ◽  
Sustainable Development Goals ◽  
The Sustainable Development ◽  
Global Problem ◽  
Ethics Of Science ◽  
Global Issue ◽  
Development Goals

The article discusses the global problem of obesity as a socio-ethical phenomenon in the context of UNESCO’s program on bioethics, the ethics of science and artificial intelligence. The article also explains the stigma of obesity, or, in other words, the discrediting social identity assigned to an overweight person, and describes the consequences of such stigmatization. The author explores the socio-ethical causes of obesity and points out the link between obesity and some of the challenges addressed by the Sustainable Development goals, including hunger and social inequality.

scholarly journals Sorting Analysis of Household Food Waste—Development of a Methodology Compatible with the Aims of SDG12.3

2021 ◽  
Vol 13 (15) ◽  
pp. 8576
Author(s):  
Tomoko Okayama ◽  
Kohei Watanabe ◽  
Hajime Yamakawa
Keyword(s):  
Food Waste ◽  
Policy Making ◽  
Sustainable Development Goals ◽  
Household Food ◽  
Waste Index ◽  
Level 3 ◽  
Development Goals ◽  
Per Capita ◽  
Global Food ◽  
Food Wastage

Target 12.3 of the United Nations Sustainable Development Goals (SDGs) calls for halving per capita global food waste at the retail and consumer levels, by 2030. The Food Waste Index is suggested as a methodology for grasping the situation. This paper focuses on the consumer level (household food waste). We argue that in order for generating useful information for devising and implementing effective measures for reducing food waste, it should be measured at Level 3 of the Food Waste Index, based on sorting analysis of generated waste, and making a distinction between avoidable and non-avoidable food waste. Furthermore, a breakdown by subcategories that reflect the flow of food in the household could help identify target behaviours. We have developed a categorisation scheme that is internationally agreeable and adoptable, and (1) generates useful information for policy-making and for tackling with reduction of food waste, (2) makes clear the concept of avoidable food waste, and (3) is practical and does not overcomplicate the work of grasping the situation of food wastage. Results of workshops regarding this scheme suggest that the scheme satisfies the criteria. This scheme has been applied to a few sorting analyses of household food waste in Japan, and their results are compared.

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