Household food waste in Greece: A questionnaire survey

Ponis, Stavros T.; Papanikolaou, P.; Katimertzoglou, Petros; Ntalla, Athanasia C.; Xenos, Konstantinos

doi:10.1016/j.jclepro.2017.02.165

Cited by 122 publications

(93 citation statements)

References 29 publications

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“…The qualitative interviews in Study 1 provided an identification and overview of the behaviors that consumers readily admit to being barriers to reducing domestic food waste to a minimum. Behaviors in domestic food storage emerged as a key issue in producing domestic food waste, which was in line with previous research (Farr-Wharton et al, 2014;Ponis et al, 2017); but other food-related behaviors also emerged as relevant barriers. Our findings are in line with the observations made by Quested et al (2013) that wasting food does not reflect one singular behavior but rather is an outcome of the way the household deals with food during planning, shopping, preparing, and consuming activities.…”

Section: Discussionsupporting

confidence: 87%

“…Random and nonsystematic placing of food items resulted in food becoming easily lost and often expiring before being used; in addition, the low visibility of food items in the refrigerator, particularly of those located towards the back, also resulted in food waste. Other mainly descriptive food waste studies (e.g., Graham-Rowe et al, 2014;Hoek et al, 2017;Koivupuro et al, 2012;Ponis et al, 2017;Principato, Secondi, & Pratesi, 2015;Quested et al, 2013) also support the importance of the household food-related routines noted above, citing as the most common reasons leading to wastage of food such practices as buying too much, managing food storage carelessly, and cooking too much without re-using leftovers.…”

Section: Theoretical Frameworkmentioning

confidence: 83%

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

et al. 2018

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Recent research has started to show the key role of daily food provision practices in affecting household food waste. Building on and extending these previous contributions, the objective of this paper is to investigate how individuals' everyday practices regarding food (e.g., shopping, cooking, eating, etc.) lead to food waste, and how policy makers and the food industry can implement effective strategies to influence such practices and ultimately help consumers reduce food waste. The research performs three Studies; a critical incident qualitative study (Study 1; N = 514) and a quantitative, survey-based study (Study 2; N = 456) to identify and examine relevant food management behaviors associated with domestic waste. Lastly, findings from a field experiment (Study 3; N = 210) suggest that a specific educational intervention, directed at increasing consumers' perceived skills related to food preparation planning behaviors, reduces domestic food waste. Implications of the research for policy makers and the food industry are discussed.

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Section: Discussionsupporting

confidence: 87%

Section: Theoretical Frameworkmentioning

confidence: 83%

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

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Several studies identified food categories that are most wasted in households, such as fresh fruits and vegetables, bread and other bakery goods, and leftovers (Fanelli and Di Florio 2016;Shanes et al 2018;Szabó-Bódi et al 2018). Others studies have focused on consumers' behavior, awareness and the causes of food waste in countries such as Australia (Pearson et al 2013), Morocco (Abouabdillah et al 2015), Egypt (Elmenofi et al 2015), Italy and Germany (Jörissen et al 2015), Turkey (Yildirim et al 2016), Algeria (Arous et al 2017), Greece (Ponis et al 2017), Montenegro (Berjan et al 2019) and Malaysia (Dalilawati et al 2019).…”

Section: Introductionmentioning

confidence: 99%

COVID-19 virus outbreak lockdown: What impacts on household food wastage?

Jrıbı

Ismaıl

Doggui

et al. 2020

Environ Dev Sustain

399

449

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The 2019-2020 coronavirus disease (COVID-19) is a public health issue. Lockdown is among options suggested to reduce spread of the virus. This study aimed to determining the impact of COVID-19 lockdown on Tunisian consumer awareness, attitudes and behaviors related to food wastage. An online survey was conducted during the first 2 weeks of COVID-19 lockdown. The survey collected information on demographic data, awareness and attitudes toward food waste, food purchase behavior and household food expenditure estimation; extent of household food waste; willingness and information needs to reduce food waste. This study included 284 respondents. About 89% of respondents claimed to be aware of food waste, and the COVID-19 lockdown would impact for 93% of respondents, their waste levels, and for 80%, their grocery shopping habits. Interestingly, the COVID-19 lockdown improved food shopping performances and pushed toward a positive behavioral change regarding food wastage: 85% respondents declared nothing of what they bought would be discarded, and most of the respondents have set up a strategy of saving, storing and eating leftovers. The most cited reasons given for discarding food were overcooking, inappropriate storage and overbuying. Consumers' changes in food waste prevention might be probably driven more by the socioeconomical context of the COVID-19 lockdown (i.e. food availability, restricted movements, loss of income), than by a pro-environmental concern. Finally, our study pointed out the consumers' needs of information for taking further action. In conclusion, our study can constitute a basis to further promote household food waste prevention behavior, outlasting the COVID-19 crisis.

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“…Purchase behavior can be specific to nations (Foster et al, 2006;Ponis et al, 2017). It might be that consumerist patterns are specific to the UK, or that socio psychological factors pertaining to the social signaling of wastefulness may differ between countries.…”

Section: Aimsmentioning

confidence: 99%

Collaborative decision-making in multi-buy food purchases

Anderson

Reid

2019

Journal of Cleaner Production

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This research presents a quasi-experiment utilizing an original card-game to investigate aspects implicated in the creation of food waste in the UK, including over purchasing due to a lack of advanced planning as well as susceptibility to advertising multi-buy offers. A card game embedding a clear trade-off between the temptation of additional gain and the risk of waste was devised. Decisions to purchase different multi-buy offers were recorded across individual and group decision-making. The results indicate that collaborative purchase decision-making could have some impact on the way in which the risk of waste is dealt with, consistent with social signaling and collective action. Compared to individual decision-making, group decision-making saw a deferral in choices to purchase multi-buy offers with an associated risk of wastefulness wen only a moderate temptation was added. These differences were embedded in both planned strategies and revealed behavior. Food waste is linked to marketing practices as well as household routines and perceived levels of control, particularly amongst households with multiple young adults. Shopping is typically conducted as an individual, however collaborative shopping experiences may help with planning and control, particularly amongst a student population. Research Highlights: Household routines, multi-buy offers, and planning control can create food waste  Results from a card game experiment show deferral of waste in group decision-making  Collaborative shopping could reduce waste particularly in student housing COLLABORATIVE DECISION-MAKING IN MULTI-BUY FOOD PURCHASES 3 Word Count: 7,937

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Household food waste in Greece: A questionnaire survey

Cited by 122 publications

References 29 publications

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

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

COVID-19 virus outbreak lockdown: What impacts on household food wastage?

Collaborative decision-making in multi-buy food purchases

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