Efforts are made but food wastage is still going on: a study of motivation factors for food waste reduction among household consumers

Abstract

PurposeThe goal of this research is to find the components that can inspire people to reduce food waste at household consumer level. The components were created by combining the theory of planned behaviour (TPB), theory of interpersonal behaviour (TIB) and motivation opportunity ability (MOA) model.Design/methodology/approachThe study is based on the content analysis, which identifies the motivating factors for food waste reduction at the consumer household level. A total of 12 motivating factors are identified across extensive literature reviews along with opinions of experts. Then, the recognized motivating factors are analysed for causal interrelationship using the Decision-Making Trial and Evaluation Laboratory (DEMATEL) approach. Data were collected from 95 experts, selected using purposive sampling, through a questionnaire survey.FindingsA total of 95 household experts expressed their views on food waste reduction motivation factors, and a decision matrix has been developed based on that. Then, opinions are analysed using the DEMATEL approach, and it was found that “perceived behavioural control (PBC)” is the most influential motivating factor for food reduction at the household consumer level. Results also showed that “knowledge and skills about proper food management at home” are the least affected factor among the others.Practical implicationsMinimizing food wastes at the consumer and household level can provide the benefits to both people and environment in multiple ways. The problem of food waste necessitates a multifaceted response, and this study aims to address consumers' motivation and capabilities to lessen food waste behaviour. Since the benefits of minimizing food wastes have often remained untapped and neglected, educational efforts should be used by policymakers to enhance household awareness of food waste.Social implicationsThe present study contributes to the inadequate research on household food waste in India and is expected to facilitate sustainable consumption.Originality/valueFood waste management is particularly difficult for developing countries, like India, which have little resources and are environmentally vulnerable. Not only is there a dearth of study on household food waste, but most of the research has been conducted in developed economies. Also, a novel applied method has been utilized in this study.

Drivers and barriers in the institutionalisation of circular economy practices in food supply chains: A review

“…Figure 3 shows the distribution of articles from 2013 to 2022. It is observed that CE has started to draw attention from the scientific community consistently, as between 2018 and 2019, several countries experienced food insecurity situations (FAO, 2018(FAO, , 2019, and publications continue to increase each passing year towards finding a global solution to food waste problems, as the issue of food insecurity persists (Matharu et al, 2022). Moreover, the FAO recognises CE as a global model for addressing food system challenges (FAO, 2019).…”

“…However, despite ongoing efforts, food waste remains a persistent challenge with environmental, economic, and social implications (Matharu et al, 2022;Palansooriya et al, 2023).…”

“…Food waste's significance extends to both developing and developed economies, as it directly impacts food security (Santeramo & Lamonaca, 2021). However, despite ongoing efforts, food waste remains a persistent challenge with environmental, economic, and social implications (Matharu et al, 2022; Palansooriya et al, 2023).…”

Food wastage and consumerism in circular economy: a review and research directions

“…Furthermore, research conducted by the European Commission revealed that out of the 88 million tons of food produced annually, households waste 46.5 million tons (Kowalewska and Kołłajtis-Dołowy, 2018). Before reaching retail markets, approximately 13.3% of the world's food is lost, known as food loss (mostly occurs in developing nations), and at the consumer level, 17% is wasted, known as food waste (mostly occurs in developed nations) (Matharu et al, 2022;United Nations, 2022). According to the United Nations report on sustainable development goals (United Nations, 2022), this estimate of 17% is approximately 931 million metric tons which are available for consumption but wasted in households (61%), food service (26%), and retail levels (13%) (UNEP, 2021), equal to 121 kg per person per year.…”

“…Each country will only be known to be food secure if its population can access sufficient, safe, and nutritious food (Aktas et al, 2018;. This goal will necessitate minimising food waste whilst benefiting people and the planet (Matharu et al, 2022;United Nations, 2022). Global food security within a sustainable environment is needed for an hour (Koester, 2017).…”