Domestic food practices: A study of food management behaviors and the role of food preparation planning in reducing waste

Romani, Simona; Grappi, Silvia; Bagozzi, Richard P.; Barone, Ada Maria

doi:10.1016/j.appet.2017.11.093

Cited by 191 publications

(176 citation statements)

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“…One in five Polish respondents "frequently" and "sometimes" throws away cooked starch products or cooked vegetables, and one in three declares that they generally do not use such leftovers to prepare other meals. According to Romani et al [13], as the ability to plan meals increases, the ability to plan purchases improves and overstocking and leftovers are reduced. Stancu et al [22] noted that, even in the absence of planning shopping and meals, the appropriate use of leftovers can contribute to reducing food waste.…”

Section: Discussionmentioning

confidence: 99%

“…These were related to such things as checking cabinets/refrigerator before shopping, preparing a shopping list, purchasing unplanned products, shopping in bulk, and purchasing products with a very short expiry date, preparing meals at home, handling food at home, the method of serving meals, using elements of previously served meals in other meals. These topics were selected on the basis of the literature [13,18,23], which shows that these aspects affect food waste in households.…”

Section: Questionnairementioning

confidence: 99%

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Analysis of the Behaviors of Polish Consumers in Relation to Food Waste

2019

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Food waste occurs at all stages of the food chain, but it is households in developed countries that have the largest share in the production of food waste. In order to develop and implement effective programs to combat consumers throwing away food, the factors that determine food waste in a household must first be known. The purpose of this study was to assess the risk of food waste by Polish consumers and identify the effect of demographics on the respondents’ behavior related to food management. The results show that factors such as age, gender, place of residence, and education influence consumer behavior in terms of food management at home. It was found that young people and those with university-level education were more likely to buy unplanned products and waste food. The causes of the risk of wasting food were identified and their frequency determined. The most common causes for the risk of food waste include food being spoiled, missing the expiry date, and failure to arrange food in cabinets according to the expiry date. Bread was the most frequently wasted product, especially by young respondents.

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Section: Discussionmentioning

confidence: 99%

Section: Questionnairementioning

confidence: 99%

Analysis of the Behaviors of Polish Consumers in Relation to Food Waste

2019

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“…For instance, many households inadequately plan meals (with regard to food provisioning) and grocery shopping (BIO Intelligence Service 2011;WRAP 2011;BCFN 2012;Romani et al 2018). This poor planning can lead to the over-purchase, over-preparation, and over-serving of food (Munro and Marshall 1995;Pearson et al 2013;WRAP 2014;Porpino 2016).…”

Section: Behavioural Determinants Of Household Food Waste Generationmentioning

confidence: 99%

“…All of these predictors were significant antecedents of perceived behavioural control in our study (Table 5). Visschers et al (2016) suggest that food waste reduction interventions should concentrate on intention, perceived behavioural control, and the good provider identity, whereas Stefan et al (2013) and Romani et al (2018) recommend they be built around consumer food planning and shopping routines, while also attempting to integrate a change in consumer attitudes. Our findings generally concur, although we suggest that perceived behavioural control could potentially be exchanged with intention as the key TPB determinant of behaviour, and that intervention development focus on strengthening its significant antecedents.…”

Section: Food Waste Predictors In Other Studiesmentioning

confidence: 99%

Food for naught: Using the theory of planned behaviour to better understand household food wasting behaviour

Werf

Seabrook

Gilliland

2019

Canadian Geographies / Géographies canadiennes

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Key MessagesRespondent households threw out food 4.77 times/week and 5.89 food portions/week. Reducing monetary impact of food waste was identified as the most selected food waste reduction motivator.Perceived behavioural control was identified as an important determinant of food wasting behaviour.To better understand food wasting behaviour, the theory of planned behaviour was used to inform the development of a survey which was administered to households in London, Ontario, Canada. Respondent households (n ¼ 1,263) threw out avoidable food waste 4.77 times/week (SD ¼ 4.81, Mdn ¼ 4.0) and 5.89 food portions/week (SD ¼ 5.66, Mdn ¼ 4.0). When asked to choose one of three possible motivators to reduce food wasting behaviour, 58.9% selected reducing monetary loss as their first choice and this was significantly (p < 0.001) higher than both reducing environmental impact (23.9%) and reducing social impacts (17.2%). A linear hierarchical regression analysis (R 2 ¼ 0.30, p < 0.001) on intention to avoid food waste demonstrated that perceived behavioural control (p < 0.001) and personal norms (p < 0.001) had the greatest positive impact on intention. A linear hierarchical regression analysis (R 2 ¼ 0.32, p < 0.001) on self-reported food wasting behaviour showed that perceived behavioural control (p < 0.001) and personal attitudes (p < 0.01) resulted in less food wasting behaviour, while more children in a household (p < 0.01) resulted in more food wasting behaviour. Interventions that seek to strengthen perceived behavioural control and convey the monetary impact of food waste could help reduce its disposal.Keywords: household food waste, theory of planned behaviour, household survey, perceived behavioural control De la nourriture inutile : utiliser la th eorie du comportement ax e sur un objectif pour mieux comprendre le gaspillage de nourriture au sein des m enages Pour mieux comprendre le ph enom ene de gaspillage de nourriture, nous avons utilis e la th eorie du comportement ax e sur un objectif pour concevoir une enquête qui a et e r ealis ee aupr es de m enages a London, en Ontario, Canada. Les m enages r epondants (n¼1,263) jetaient des d echets de cuisine evitables 4.77 fois/semaine (SD ¼ 4.81, Mdn ¼ 4.0) et 5.89 portions de nourriture/semaine (SD ¼ 5.66, Mdn ¼ 4.0).Lorsqu'on leur a demand e de choisir l'un des trois el ements de motivation possibles pour diminuer le gaspillage de nourriture, 58.9% ont choisi l'aspect financier comme premier choix, ce qui etait sensiblement (p < 0.001) plus elev e que l'impact environnemental (23.9%) et les impacts sociaux (17.2%). Une analyse lin eaire avec r egression hi erarchique (R 2 ¼ 0.30, p < 0.001) de l'attitude envers le gaspillage de nourriture a d emontr e que le contrôle comportemental perS cu (p < 0.001) et les normes personnelles (p < 0.001) avaient une forte influence. En effet, une analyse lin eaire avec r egression hi erarchique (R 2 ¼ 0.32, p < 0.001) du gaspillage de nourriture d eclar e par les r epondants a montr e que le contrôle comportemental perS cu (p < ...

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“…Other research has shown significant effects on educational interventions by assessing other contexts such as food security (Diplock et al, ; Young et al, ), food waste (Romani, Grappi, Bagozzi, & Barone, ; Stöckli, Niklaus, & Dorn, ) and environmental behavior (Zelezny, ). Still, these researchers suggest that further research on educational intervention is needed.…”

Section: Discussionmentioning

confidence: 99%

The impact of varying educational intervention on consumer understanding and attitude toward reducing sodium in food: Implications for marketing strategies

Gonçalves

Carneiro

Rocha

et al. 2019

Journal of Sensory Studies

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The objective of this study was to compare the effectiveness of different forms of educational intervention (active learning, passive learning, and passive learning with an authoritative effect) and the way it is presented (soft or aggressive), to improve the knowledge of consumers regarding sodium and also sodium‐reduced product labels. The different educational interventions were used to provide information about sodium chloride, its importance in the body, and the label of the product with reduced sodium content. The research questionnaire was designed to determine the effect of different educational approaches. The educational interventions were equally efficient for the participant understanding of the questions about sodium and label. For questions, which refer to participant behavior and intention to buy, the educational intervention, passive learning was slightly (p ≤ .05) better than the others. The aggressive approach proved to be more efficient compared to the soft approach as the approach technique for educational intervention. The use of shocking information, such as the mortality rate, is an important tool to influence consumers to change their behavior. Practical Applications This research provides unprecedented information for the scientific community and the food industry. It expands the knowledge about the effectiveness of educational interventions (active learning, passive learning, and passive learning with authoritarian effect), which plays an effective role in improving consumer understanding of the damages caused by excessive sodium intake. The results of this can be study used to define media plans in order to achieve the consumption and consequently guide the consumer to consume less sodium.

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Domestic food practices: A study of food management behaviors and the role of food preparation planning in reducing waste

Cited by 191 publications

References 53 publications

Analysis of the Behaviors of Polish Consumers in Relation to Food Waste

Analysis of the Behaviors of Polish Consumers in Relation to Food Waste

Food for naught: Using the theory of planned behaviour to better understand household food wasting behaviour

The impact of varying educational intervention on consumer understanding and attitude toward reducing sodium in food: Implications for marketing strategies

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