Exploring food waste prevention through advent food consumption: The role of perceived concern, consumer value, and impulse buying

Abstract

Every year, about one-third of food intended for human consumption is wasted along the distribution chain, in which advent food contributes a significant portion. Advent food marketing and consumption are suggested as the primary channel to use advent food and reduce food waste. With the booming of the advent food market, it is necessary to explore factors attributed to advent food purchase and food waste reduction behaviors. This study explored what consumer concern and value might influence food waste reduction intention in the context of advent food consumption. Based on a survey of Chinese consumers (N = 509), this study develops a structural equation and tests the hypotheses with consistent Smart-pls software. Results show that, as expected, health concerns, utilitarian value, and impulse buying significantly affect food waste reduction intention. Price concern, utilitarian value, and hedonic value exert direct positive effects on impulse buying, which negatively influence food waste reduction intention. In the mediating effect analysis, impulse buying partially mediates the relationship between price concern and food waste reduction intention. Theoretical and managerial implications and recommendations for future research are discussed.

Mapping the intersections of sustainability, circular economy, and consumer behavior: A bibliometric review on food waste

“…For this reason, preparing policies and regulations to be developed to reduce food waste on a local scale rather than a global scale will help increase their effectiveness and contribute to achieving more positive results in the fight against food waste [9]. On the other hand, since context-dependent factors such as individual differences, family type, and special times of the year like holidays, occasions, etc., have been shown to have a significant relationship with food waste [2,10], it is necessary to underline the importance of context-based studies in this field. It has been revealed that people's understanding of food categories impacts their wasteful behavior.…”

“…On the other hand, changes in the household food waste profile may occur due to processes such as the Covid-19 pandemic; for example, an increase in positive attitudes and behaviors towards stockpiling extra food due to unpredictability may lead to an increase in food waste [4]. Increased demand for food during periods such as festivals and New Year celebrations may also lead to a periodic increase in food waste [10]. Besides, individuals consider the environmental damage of packaging waste and wastage to be more important than the issue of food waste [16].…”

Decoding the Nexus: A Bibliometric Review on Sustainability, Circular Economy, and Consumer Food Waste

“…Within the scope of individual practices related to food waste, contextual factors such as family composition, income level, and individual differences need to be considered alongside structural influences, such as culture [21,23,24]. Even time-based differences such as holidays and celebrations have the potential to create variability in wastage due to shopping and preparations [25,26]. Therefore, delivering a standard message about food waste to all consumers, even if they are located in the same geographical region, would reduce effectiveness, so it is crucial to provide consumers with customized messages that are appropriate for their segment [27].…”

Will the “nouveau-riche” (new-rich) waste more food? Evidence from China

“…Consumers' perceptions of restaurant food are important factors in food waste from dining out (McAdams, 2019; Talwar et al ., 2023), thus restaurant food pricing (Liao et al ., 2022), discounts (Xu et al ., 2020), and plate size (Reynolds et al ., 2019) can affect consumers' dining out food waste. Moreover, food waste phenomena from the industry's perspective are also studied, such as the organizational structure of the food service (Heikkilä et al ., 2016), food waste attitudes of restaurant staff (Okumus, 2020; Goh and Jie, 2019) and strategies for restaurant managers to reduce food waste (Sakaguchi et al ., 2018).…”

“…Eating at a restaurant for the first time (First-Timer) may suggest incomplete information about the portion size with associated larger leftovers (McAdams et al, 2019). The per person price of the meals (Restaurant Level) can directly influence how much food diners order, with low prices attracting impulse purchases and leading to food waste (Liao et al, 2022). Following Xu et al (2020), coupons (Coupon) reduce the cost of meals, which can lead to overbuying and increase the likelihood of food waste (Parker et al, 2018).…”