Design for Leftovers. From Food Waste to Social Responsibility

Abstract

Abstract:The paper deals with a didactics and research experience, in which actors from cultural (international no-profit Association enhancing food value), academic (University), commercial (packaging production Firm) and social fields (Foundation recovering and re-distributing food excess) converged on the exploration of postconsumption food waste in public spaces. The aim was to develop products for leftovers pack and transport, the so-called "doggy-bags", increasing meaningfulness and value perception of food resources, raising public awareness on the food waste reduction importance in an environmental, ethical, social, cultural and economical context. The activity involved about 200 students, generated around 50 projects and proceeded with the realization and commercialization of one selected product. A campaign promoting this action and raising awareness about the global urgent phenomenon of post-consumption food waste was launched: the new food bags represent a smart and friendly tool enabling everyone to play their part in assuring food waste minimization and leftovers recover.

Strategies to Reduce Food Waste at Household Level

“…One thing that can be done is to adopt a culture of not overeating. This is in line with Bozzola et al, (2017) stated that culture is an external factor that also influences to the food waste behavior. Get used to something new is not easy, because establish a culture must be instilled from an early age.…”

Consumers’ Behaviors and Attitudes toward Doggy Bags: Identifying Barriers and Benefits to Promoting Behavior Change

“…Another important area where public policy may contribute is through the funding of research on packaging design technologies, and consumer acceptance of these, for improved doggy bag containers that meet the consumer-defined requirements outlined in this research such as compartmentalized, no-spill, environmentally friendly, attractive, informative (recipes attached), etc. (Bozzola, Dal Palù, & De Giorgi, 2017, provide an overview of some innovative potentialities). Alternatively, some consumers could be encouraged to bring their own containers much in the way that they bring their own "keep cups" to the cafe, perhaps with a price discount offered, to help prevent container waste.…”

Restaurant food waste and the determinants of its effective management in Bulgaria: An exploratory case study of restaurants in Plovdiv

“…In absence of suitable technological solutions, Bulgarian restaurateurs re-distribute surplus food by offering take-away boxes (so-called 'doggy bags') to customers. These are designed to restore the original value of plate leftovers, so restaurant guests can perceive them as food and not as waste (Bozzola et al 2017). However, the practice of using doggy bags in restaurants is sometimes seen inappropriate (Shimmura and Takenaka 2010) and consumers often choose not to ask for leftovers while restaurateurs do not offer them pro-actively in fear of customer dissastifaction (Sirieix et al 2017).…”