Consumer behaviour towards price-reduced suboptimal foods in the supermarket and the relation to food waste in households

Aschemann‐Witzel, Jessica; Jensen, Jacob Haagen; Jensen, Mette Hyldetoft; Kulikovskaja, Viktorija

doi:10.1016/j.appet.2017.05.013

Cited by 176 publications

(100 citation statements)

References 54 publications

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“…Therefore, the answer to our initial question ‘Do special offers increase quantities of food waste at home?’ seems to be negative. This finding is consistent with the comments by Jessica Aschemann‐Witzel et al (), who stated that deal‐prone customers are not by definition more likely to waste food at home compared to other consumers. By contrast, the finding is inconsistent with Cox and Dawning’s () suggestion that food product sales may lead to increased waste.…”

Section: Discussionsupporting

confidence: 91%

“…To conclude, the present study found no evidence of a correlation between the purchase of DFP and quantities of household food waste. This finding contradicts those reported by Cox and Dawning (), Jessica Aschemann‐Witzel et al (), and Koivupuro et al (), while it is more in line with findings outlined by Moraud () as well as comments made by Evans () on the nature of the public debate on food waste, which the author suggested to be too focused on the behaviour and ‘faults’ of consumers while ignoring the complexity of the system behind the issue. Qualitative studies, such as participant observation, despite being less cost‐effective for large‐scale samples, may be better able to provide new information on how best to intercept the causes of food waste at home.…”

Section: Discussioncontrasting

confidence: 75%

“…Some studies have detailed how manufacturers increasingly pushed more food products at consumers, who promptly responded by buying—and wasting—more (Cox & Dawning ; Farr‐Wharton et al, ; Graham‐Rowe, Jessop, & Sparks, ; Mondéjar‐Jiménez, Ferrari, & Secondi, ; Packard, ; Porpino, Parente, & Wansink, ; Ramukhwatho, DuPlessis, & Oelofse, , Schanesa, Dobernig, & Gözet, ). Contrarily, studies conducted by Koivupuro et al (), Jörissen, Priefer, & Bräutigam, () and Jessica Aschemann‐Witzel, Jensen, and Kulikovskaja () revealed that the purchase of suboptimal food products at a discounted price was associated with lower quantities of food waste at home. In a very recent paper, Le Borgne et al () stated the following: ‘Finally, if consumers buy products on promotion that they finally do not consume, they may experience post‐purchase dissonance and increased future perceived probability of waste’.…”

Section: Introductionmentioning

confidence: 99%

“…While the study by Koivupuro et al () applied a combination of the diary method and the questionnaire method, the study by Jessica Aschemann‐Witzel et al () was based on 16 in‐depth interviews and a panel of 848 consumers surveyed though Computer Assisted Web Interview (CAWI)/Computer Assisted Telephone Interview survey techniques. It must be noted that results based on these self‐assessment methods have been found to be less reliable compared to those based on quantification of waste through direct measurement.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Do discounted food products end up in the bin? An investigation into the link between deal‐prone shopping behaviour and quantities of household food waste

Giordano

Alboni

Cicatiello

et al. 2018

Int J Consumer Studies

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Household food waste is considered to be the largest share of food waste along the food supply chain. Given that its recoverability is also more challenging compared to food waste in other stages of the chain, most studies on household food waste adopt a pre‐emptive approach by aiming to identify and address consumer beliefs, attitudes and actions that are linked to food waste. In scientific literature, household food waste has often been studied in relation to the habit of purchasing discounted food products (DFP). However, findings have been contradictory. Specifically, while some authors found that deal‐prone consumers are usually of lower income and therefore display a wiser and more attentive attitude towards grocery shopping, other authors reported that the purchase of discounted products was usually linked to compulsive shopping, hence resulting in higher food waste quantities at home. Due to these discrepant findings, a definitive answer on the impact of DFP on household food waste does not currently exist in the literature. This paper analyses the correlation between the purchase of DFP and weekly household food waste quantities. To do so, we examine (a) the results of a food waste diary experiment carried out on a representative sample of 385 households in Italy in February 2017, and (b) the results of a 23‐items Computer Assisted Web Interview survey administered to the same householders, in which shopping habits were investigated. Results revealed no evidence of either a positive or negative relationship between the purchase of DFP and household food waste quantities. Frequency of grocery shopping was the only variable found to have a significant impact on household food waste quantities.

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Section: Discussionsupporting

confidence: 91%

Section: Discussioncontrasting

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Do discounted food products end up in the bin? An investigation into the link between deal‐prone shopping behaviour and quantities of household food waste

Giordano

Alboni

Cicatiello

et al. 2018

Int J Consumer Studies

View full text Add to dashboard Cite

show abstract

“…By integrating digital interfaces and connectivity into smart appliances, heating, lighting and home energy management systems, building users have a wider range of potential control functionality (including automation, adaptive learning and user-defined routines). But, it remains unclear if this control functionality (Vogel 2008) e Food box deliveries bring regular door-to-door selections of fresh produce, which may be tailored to specific recipes, reducing waste and transport requirements for food retail (Hertz and Halkier 2017) f Food links schemes connect producers directly with consumers including through digital marketplaces to reduce waste, improve supplychain transparency and support specific production methods g Food redistribution or sharing schemes link local retailers (or consumers) with surplus food to charities (or consumers) needing food (Aschemann-Witzel et al 2017) h Food waste reduction includes schemes in self-service food outlets to reduce portion size (Perchard 2016) is appealing, useable, and emissions-reducing (Hargreaves and Wilson 2017). These same innovations also tend to reduce users' autonomy by increasing the dependence of building management and performance on external service providers and infrastructures.…”

Section: Buildingsmentioning

confidence: 99%

The potential contribution of disruptive low-carbon innovations to 1.5 °C climate mitigation

et al. 2018

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This paper investigates the potential for consumer-facing innovations to contribute emission reductions for limiting warming to 1.5°C. First, we show that global integrated assessment models which characterise transformation pathways consistent with 1.5°C mitigation are limited in their ability to analyse the emergence of novelty in energy end-use. Second, we introduce concepts of disruptive innovation which can be usefully applied to the challenge of 1.5°C mitigation. Disruptive low-carbon innovations offer novel value propositions to consumers and can transform markets for energy-related goods and services while reducing emissions. Third, we identify 99 potentially disruptive low-carbon innovations relating to mobility, food, buildings and cities, and energy supply and distribution. Examples at the fringes of current markets include car clubs, mobility-as-a-service, prefabricated highefficiency retrofits, internet of things, and urban farming. Each of these offers an alternative to mainstream consumer practices. Fourth, we assess the potential emission reductions from subsets of these disruptive low-carbon innovations using two methods: a survey eliciting experts' perceptions and a quantitative scalingup of evidence from early-adopting niches to matched segments of the UK population. We conclude that disruptive low-carbon innovations which appeal to consumers can help efforts to limit warming to 1.5°C.

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Physically processing imperfect produce: The impact of prototypicality

Barone

Donato

Romani

2021

J of Consumer Behaviour

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Forty percent of edible produce is wasted because of consumers' aversion toward esthetical imperfections related to size, shape, and blemish for produce. This phenomenon has huge implications in terms of both environmental sustainability and food security, and calls for the development of interventions that could facilitate the sale of products which would otherwise go to waste. This research provides an explanation for why transforming the physical state of imperfect produce—that is, by physically processing it and turning it into other products (e.g., juices)—is a successful strategy in this sense. More specifically, when imperfect produce is transformed, the new processed product (e.g., juice) belongs to a different conceptual category and thus is perceived as more prototypical and a good example of this new category. We show that higher perceptions of prototypicality in turn lead to more positive preferences. We test this effect in three experimental studies and show that this mechanism is robust across a range of possible transformations of imperfect produce (e.g., natural vs. artificial) and across different dependent variables (i.e., purchase intention, product choice, willingness to pay). Our findings provide evidence for the effectiveness of a solution to be enacted by retailers and actors of the food sector and provide suggestions for public policy initiatives aimed at curbing food waste.

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Consumer behaviour towards price-reduced suboptimal foods in the supermarket and the relation to food waste in households

Cited by 176 publications

References 54 publications

Do discounted food products end up in the bin? An investigation into the link between deal‐prone shopping behaviour and quantities of household food waste

Do discounted food products end up in the bin? An investigation into the link between deal‐prone shopping behaviour and quantities of household food waste

The potential contribution of disruptive low-carbon innovations to 1.5 °C climate mitigation

Physically processing imperfect produce: The impact of prototypicality

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