Determinants of Food Waste from Household Food Consumption: A Case Study from Field Survey in Germany

Abstract

According to FAO about one-third of the food worldwide is discarded. The economic, environmental, and social (ethical) impact of food loss and waste (FLW) is substantial. Food waste (FW) at the household level in high income countries makes a significant share of total FLW. Target 12.3 of the Sustainable Development Goals advocates a 50% reduction of the global per capita FW by 2030. The German government has agreed to this goal. Across all sectors, about half of the waste is avoidable. To achieve a reduction of FLW, information on the current level, its causes, and the economic costs of its reduction are necessary. Depending on the definitions and methodologies to measure FLW, studies have come to different results. This study estimates and analyses avoidable and total household FW and for the first time its determinants in Germany. On average, 59.6 kg per capita of food is wasted annually, of which 49% is avoidable FW. The main causes of household FW are eating habits, shopping behaviour, involvement in FW, and retail promotions.

Implications for Economic Sustainability of Food Systems from Reductions in Household Food Waste: The Case of the Australian Apple Industry

“…Recent studies have expanded work in this area. For example, Hermanussen et al estimated that in German households, 49% of food waste is avoidable, with key causes determined to be eating habits, shopping behavior, and retail promotions [34]. Paroissien et al, in a study of the French population, found that the opportunity cost of time increases the frequency of food waste by households [35].…”

Determinants of Food Waste in Cluj-Napoca (Romania): A Community-Based System Dynamics Approach

“…Changing behaviors can be difficult, especially if communities are resistant to change. Furthermore, the overall socio-economic context (e.g., economic crisis and post-pandemic realities) and consumer's demand and expectations have an impact on the behavior of other relevant actors in the food chain (e.g., HORECA overproduction, retail overstock, and producer overproduction or buffet waste), which contribute to food waste [75][76][77].…”

Sustainable food. Production and consumption perspectives

“…(Food and Agriculture Organization, 1981). The term "food waste" unambiguously identifies the entity that is the source of this phenomenon-the final consumer, which is not only the household but also canteens and restaurants (Hermanussen et al, 2022). However, this paper focuses mainly on households.…”

“…It is the reality, regardless of whether we act as household members, company employers and employees or farmers. We waste food along the entire value chain-at the stage of food production, transportation, storage, processing, retailing and consumption (Hermanussen et al, 2022). What is more, some of us do not think food waste is a big issue since food is natural and biodegradable (Wiliams et al, 2012).…”