Comparing wasted apples and oranges: An assessment of methods to measure household food waste

Herpen, Erica van; Lans, I.A. van der; Holthuysen, Nancy; Vries, Mariska Nijenhuis-de; Quested, Tom

doi:10.1016/j.wasman.2019.03.013

Cited by 112 publications

(93 citation statements)

References 46 publications

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“…Therefore, reduction of food waste and its valorization have become a topic of increasing research interest over the past years. Besides that, the awareness of the food waste issue is considered also a political priority worldwide …”

Section: Introductionmentioning

confidence: 99%

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

et al. 2020

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Fruits are widely consumed and play a crucial role in diet. Furthermore, changes in dietary habits and growing world population have promoted the increase in demand of this product, which consequently increase their wastes. Besides, the fruit processing, including juice processing, pulp extraction, jams, and frozen pulp, also generates significant amounts of waste. Wastes include skin, pulp, seed waste, and pomace, which are rich in value‐added compounds like starch. The search for new starch sources has been motivated by three main reasons: growing market demand; industry demand for new starches with different physicochemical, structural, and functional properties than conventional starch sources; and food supply to meet the increase of world population. The principal conventional sources of starch are cereal and tubers. However, fruit wastes can contain significant amounts of starch that can be better explored. Fruit waste starches have unique features and can expand the possible range of starch uses in industry. This review explores fruit wastes, including kiwifruit, pineapple, mango, litchi, tamarind, longan, loquat, annatto, jackfruit, avocado, apple, and banana as new sources of starch, and also discusses their extraction methods, properties, and potential uses.

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Section: Introductionmentioning

confidence: 99%

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

et al. 2020

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“…The measurement of Food waste and loss is becoming standardised, thanks to the creation of the food loss and waste accounting and reporting standard [75] and the Food Waste Atlas [76,77]. However, there is a lack of product-specific information due to a variety of factors, including the cost and time intensity of survey methods [19,78], with differences of up to 40% being returned by different measurement methods [79,80].…”

Section: Methodsmentioning

confidence: 99%

Impacts of Reducing UK Beef Consumption Using a Revised Sustainable Diets Framework

et al. 2019

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The impact of beef consumption on sustainability is a complex and evolving area, as sustainability covers many areas from human nutrient adequacy to ecosystem stability. Three sustainability assessment frameworks have been created to help policy makers unpack the complexities of sustainable food systems and healthy sustainable dietary change. However, none of these frameworks have yet to be applied to a case study or individual policy issue. This paper uses a hybrid version of the sustainability assessment frameworks to investigate the impact of reducing beef consumption (with a concurrent increase in consumption of plant-based foods, with a focus on legumes) on sustainability at a UK level. The aim of this paper is to understand the applicability of these overarching frameworks at the scale of an individual policy. Such an assessment is important, as this application of previously high-level frameworks to individual policies makes it possible to summarise, at a glance, the various co-benefits and trade-offs associated with a given policy, which may be of particular value in terms of stakeholder decision-making. We find that many of the proposed metrics found within the sustainability assessment frameworks are difficult to implement at an individual issue level; however, overall they show that a reduction in beef consumption and an increase in consumption of general plant-based foods, with a focus around legumes production, would be expected to be strongly beneficial in five of the eight overarching measures which were assessed.

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“…A major barrier toward a comprehensive understanding of food waste drivers is the fact that most studies rely on self-reports, which are difficult to verify [15,16]. More specifically, the relationship between different behaviors, attitudes, and food waste quantities has been almost exclusively explored by questionnaires [8], of which validity has been recently questioned [8,[17][18][19][20]. The underlying assumptions of self-reporting is that respondents (1) are able to recall specific waste events; (2) provide a proper generalization about the total produced amount; and (3) are aware of all food waste generated by other household members [21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

“…However, some degree of divergence between the behaviors and attitudes of different household members exist, and therefore responses of one person may not fully reflect the household as a whole [25][26][27]. Another critique on the use of questionnaires is that they are strongly affected by the 'social desirability bias', i.e., participants are prone to report on what they believe is the socially desirable behavior/attitude [28], which leads to biased waste estimates [8,9,20]. Biased assessments might also be affected by a 'self-serving bias', the tendency to perceive oneself in a favorable manner, which leads individuals to deny responsibility for negative environmental behaviors [29][30][31].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Drivers behind Self-Reported and Measured Food Wastage

2019

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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 food waste. Results show that measured food wastage is, at best, weakly correlated with self-reports. Moreover, drivers affecting self-reported and measured food wastage are not necessarily the same. Household size affects only measured food wastage. Source separation behavior negatively affects self-reported and measured food wastage, while environmental attitudes have a negative effect only on self-reports. Meal planning, unplanned shopping, and food purchased have no impact on self-reported and measured food wastage. The relation between self-reported and actual food waste and their drivers are even less understood than we thought. The distinction between self-reports and actual waste is crucial for follow-up research on this subject as well as assessing policy measures.

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Comparing wasted apples and oranges: An assessment of methods to measure household food waste

Cited by 112 publications

References 46 publications

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

Impacts of Reducing UK Beef Consumption Using a Revised Sustainable Diets Framework

Exploring the Drivers behind Self-Reported and Measured Food Wastage

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