Household food waste recycling in Hong Kong : issues and potential

2014 ◽  
Author(s):  
Yee-man Chan
Keyword(s):  
Hong Kong ◽  
Food Waste ◽  
Waste Recycling ◽  
Household Food ◽  
Food Waste Recycling

Household food waste: attitudes, barriers and motivations

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Robin Nunkoo ◽  
Meetali Bhadain ◽  
Shabanaz Baboo
Keyword(s):  
Grounded Theory ◽  
Waste Management ◽  
Food Waste ◽  
Waste Recycling ◽  
Theory Approach ◽  
Small Islands ◽  
Content Type ◽  
Household Level ◽  
Household Food ◽  
Food Waste Recycling

PurposeFood waste at the household level represents a major component of all food waste. Therefore minimizing food waste at the household level remains an important component of the food chain responsibility. This study explores the problem of food waste in Mauritius through an understanding of households' attitudes toward food waste and their motivations and barriers to food waste recycling.Design/methodology/approachThe study uses a grounded theory approach to identify thematic categories that represent participants' attitudes toward food waste and the barriers they face to food waste reduction. We used a purposive sampling technique to guide the selection of participants. Interviews were conducted with 14 participants: three experts in food waste and 11 households. The data were analyzed using the tools of grounded theory.FindingsParticipants' expressed views on food waste included (1) guilt toward wasting food; (2) (lack of) environmental awareness; (3) financial considerations and (4) exemption from responsibility. The findings also led to the development of four themes that defined the barriers participants face to recycling food waste: (1) lack of awareness; (2) space limitations on recycling methods; (3) inadequate policy and (4) lack of time/priority.Practical implicationsAddressing the problem of food waste requires a holistic approach that takes into account households' attitudes to food waste, their motivation and barriers to food waste recycling as well as the regulatory and institutional framework governing food waste management in Mauritius. Policymakers should try to improve households' knowledge about food waste through educational campaigns. The authorities can provide different types of bins to households freely to facilitate the sorting out of waste and impose a fee for food waste generated beyond a certain limit or provide subsidies to them for handling food waste properly.Originality/valueThe management of food waste is particularly challenging for small islands developing states because of their unique characteristics of smallness, limited resources and environmental vulnerability. Appropriate interventions to reduce household food waste require place-based and geographically sensitive analyses that take into account the specificities of local food and waste management systems and cultural norms with respect to food. However, there is not only a paucity of research on household food waste, but most studies have been carried out in nonisland economies. The study contributes to the limited research on household food waste in small islands.

scholarly journals A problem unstuck? Evaluating the effectiveness of sticker prompts for encouraging household food waste recycling behaviour

2017 ◽  
Vol 60 ◽  
pp. 164-172 ◽  
Author(s):  
Linzi Shearer ◽  
Birgitta Gatersleben ◽  
Stephen Morse ◽  
Matthew Smyth ◽  
Sally Hunt
Keyword(s):  
Food Waste ◽  
Waste Recycling ◽  
Household Food ◽  
Food Waste Recycling

scholarly journals Impact of Hotel Guests’ Trends to Recycle Food Waste to Obtain Bioenergy

2021 ◽  
Vol 13 (6) ◽  
pp. 3094
Author(s):  
Wagih Salama ◽  
Essam Abdelsalam
Keyword(s):  
Food Waste ◽  
Alternative Energy ◽  
Waste Recycling ◽  
Environmental Preservation ◽  
Alternative Energy Sources ◽  
Effective Role ◽  
Food Waste Recycling ◽  
Intentions To Participate ◽  
Hotel Managers ◽  
The Impact

Hotels face many issues related to food waste management, which is considered a serious environmental and socioeconomic issue in the 21st century. The improper disposal of food waste causes greenhouse gases emissions, consequently badly affecting the environment. This research aims to measure the impact of customer trends in changing the pattern of food waste disposal and recycling into bioenergy relating to hotel purposes and contributing to reducing hotel energy costs in Egypt. Two survey questionnaires were designed for hotel managers and guests, with 25 and 300 forms, respectively. The results indicated that hotel managers are highly willing to recycle food waste to produce bioenergy and hence play an effective role in environmental preservation. Such alternative energy sources are less expensive than conventional ones. This study revealed guests’ intentions to participate in the process of preserving the surrounding environment, as well as their preferences to stay in hotels that are practicing food waste recycling operations. Limitations can be seen in the lack of advertising for such hotels as well the high cost of staying in green and ecological hotels.

A cross-region analysis of commercial food waste recycling behaviour

Chemosphere ◽  
2021 ◽  
Vol 274 ◽  
pp. 129750
Author(s):  
Tiffany M.W. Mak ◽  
Iris K.M. Yu ◽  
Xinni Xiong ◽  
Nastaein Q. Zaman ◽  
Nurashikin Yaacof ◽  
...  
Keyword(s):  
Food Waste ◽  
Waste Recycling ◽  
Region Analysis ◽  
Food Waste Recycling

Smart Food Waste Recycling Bin (S-FRB) to turn food waste into green energy resources

2019 ◽  
Vol 234 ◽  
pp. 290-296 ◽  
Author(s):  
Joonho Yeo ◽  
Jeong-ik Oh ◽  
Hedwig H.L. Cheung ◽  
Patrick K.H. Lee ◽  
Alicia Kyoungjin An
Keyword(s):  
Food Waste ◽  
Waste Recycling ◽  
Green Energy ◽  
Energy Resources ◽  
Food Waste Recycling

scholarly journals Co-designing food waste services in the catering sector

2018 ◽  
Vol 120 (12) ◽  
pp. 2762-2777 ◽  
Author(s):  
Aleksandra Michalec ◽  
Martin Fodor ◽  
Enda Hayes ◽  
James Longhurst
Keyword(s):  
Action Research ◽  
Food Waste ◽  
Research Methodology ◽  
Policy Design ◽  
Waste Recycling ◽  
Business Practices ◽  
Local Policy ◽  
Action Research Project ◽  
Content Type ◽  
Food Waste Recycling

Purpose The purpose of this paper is to present results from the action research project, where sustainability professionals, local businesses and academic researchers collaborated on exploring barriers for food waste recycling in SMEs food outlets in order to inform local policy and business practices in Bristol, UK. Design/methodology/approach The researchers conducted face-to-face, qualitative surveys of 79 catering businesses in three diverse areas of the city. The action research methodology was applied, where a range of co-researchers contributed towards study design and review. Findings The research reveals the main barriers to recycling and how such perceptions differ depending on whether the respondents do or do not recycle, with “convenience” and “cost” being the main issue according to the already recycling participants. On the other hand, participants who do not recycle state that their main reason is “not enough waste” and “lack of space”. Practical implications Participants recommended a range of measures, which could improve the current food waste services in Bristol. For example, they suggest that business engagement should address the barriers voiced by the participants applying the framings used by them, rather than assuming restaurants and cafes are not aware of the issue. By inviting a variety of non-academic stakeholders into the process of research design and analysis, the project addressed the imbalances in knowledge production and policy design. Originality/value Despite the local and qualitative focus of this paper, the results and research methodology could act as a useful guide for conducting food waste action research in the policy context.

Sign in / Sign up

Export Citation Format

Share Document