The household wasteful behaviour framework: A systematic review of consumer food waste

Principato, Ludovica; Mattia, Giovanni; Leo, Alessio Di; Pratesi, Carlo Alberto

doi:10.1016/j.indmarman.2020.07.010

Cited by 163 publications

(139 citation statements)

References 64 publications

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“…With regard to associations between causal factors and the avoidable food waste generated, clustering of factors in relation to FWO parameters (Figure 3) identified that relatively few factors are perceived to lead to a single life cycle stage (Table 2). Some observations have relatively simple explanations: the association of leftovers with inappropriate portion size [25][26][27][28] and lack of knowledge about how to use leftovers [24,25] is a given that is confirmed by the outcomes of the present study (Table 4). Consumers using leftovers may do so for reasons of waste prevention, health or provision of meals [38], but observations of the present study indicate that wastage of leftovers follows lack of relevant cooking knowledge or skills [24,25].…”

Section: Associations Between the Causal Factors And Composition Of Avoidable Food Wastesupporting

confidence: 69%

“…Some observations have relatively simple explanations: the association of leftovers with inappropriate portion size [25][26][27][28] and lack of knowledge about how to use leftovers [24,25] is a given that is confirmed by the outcomes of the present study (Table 4). Consumers using leftovers may do so for reasons of waste prevention, health or provision of meals [38], but observations of the present study indicate that wastage of leftovers follows lack of relevant cooking knowledge or skills [24,25]. In this regard, the notion of "potentially avoidable food waste" is pertinent [30]; personal preferences may be influenced by, for example, cultural factors, habits, or dietary needs and concerns [24].…”

Section: Associations Between the Causal Factors And Composition Of Avoidable Food Wastesupporting

confidence: 69%

“…If progress is to be made with regard to reduction or elimination of avoidable household food waste [23], interventions intended to exploit opportunities to effect positive change [34,35] should ideally be informed and guided by relevant and meaningful understanding of householders' actions [22,23,25]. The aims of this study were, therefore, to (1) explore how factors leading to avoidable food waste are linked to the type(s) of avoidable food waste they generate, and (2) to consider the applications of such knowledge for the purposes of avoidable food waste prevention.…”

Section: Cause (Example) Referencesmentioning

confidence: 99%

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Avoidable Household Food Waste: Diagnosing the Links between Causes and Composition

Shaw

2021

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Problems associated with the wastage of food intended for human consumption are well known and the discarding of edible but unconsumed food—avoidable food waste—is clearly undesirable. Interventions to reduce avoidable food waste need to be suitably informed: understanding the causes and consequences of avoidable food waste is instructive in this regard. One hitherto unexplored approach to understand better the causes of food waste is to elucidate associations between the composition of avoidable food waste and the reasons why it is generated. If such associations can be established, data relating to the composition of avoidable food waste can contribute evidence to underpin interventions intended to prevent or reduce avoidable food waste. The aim of this study was therefore to explore links between the causes of avoidable food waste and its composition, and thereby contribute to the development of management measures. Information relating the commonly reported causes of avoidable food waste and its composition (part-consumed, whole-unused and leftovers) was gathered via a series of participatory workshops involving university students. Outcomes of the workshops indicated that individual causes of avoidable food waste rarely lead exclusively to a single type of avoidable food waste, but some relationships were evident. Five of the 13 causal factors explored were considered to lead to all three types of avoidable food waste; a further five were considered to lead mainly to part-consumed and whole-unused food waste. Potential interventions to effect positive change are explored; the value of classifying avoidable food waste to guide interventions was evident, although approaches would need to be aligned with the observed composition of avoidable food waste and the method(s) of intervention considered. Applications of the approach and outcomes of this study are also considered in a policy context.

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Section: Associations Between the Causal Factors And Composition Of Avoidable Food Wastesupporting

confidence: 69%

Section: Associations Between the Causal Factors And Composition Of Avoidable Food Wastesupporting

confidence: 69%

Section: Cause (Example) Referencesmentioning

confidence: 99%

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Avoidable Household Food Waste: Diagnosing the Links between Causes and Composition

Shaw

2021

Recycling

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“…The inefficient end-use of food wasting creates significant environmental demands [1,2]. The amount of wasted food has been increasing over a time period [3] and it is estimated that one third of food produced for human consumption is lost or wasted [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Food Waste Behaviour at the Consumer Level: Pilot Study on Czech Private Households

2021

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The issue of food waste is a problem that affects the whole society. Food is wasted throughout the food chain. Households are great contributors to the problem. A detailed analysis of municipal waste from the production of 900 Czech households was performed. These datasets allowed for comprehensive insides. The analyses of mixed municipal waste were performed every quarter of the year (summer 2019–spring 2020). The method of municipal waste analysis was supplemented by questionnaire survey among households and 10 in-depth interviews aimed at identifying the main causes of waste. One of the periods in which food waste was measured was affected by the global COVID-19 pandemic. This finding has also been confirmed by findings from other countries. The climatic crisis multiplied by the impacts of COVID-19 has highlighted the need to actively address the issue of food waste.

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“…Food waste has considerable and varied social, environmental and economic ethics impacts (Eriksson et al 2017;Principato et al 2020Principato et al , 2021Vandermeersch et al 2014). The literature is increasingly focusing on the identification and estimation of the impact of innovative strategies for the valorization of food waste (Arancon et al 2013;Thyberg and Tonjes 2016;Venkat 2011), as well as on the identification of practical and sustainable solutions to be applied on a small and a global scale (Papargyropoulou et al 2014).…”

Section: Introductionmentioning

confidence: 99%

The next step in sustainable dining: the restaurant food waste map for the management of food waste

et al. 2021

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In recent years, out-of-home food waste is growing exponentially and therefore represents an important focus of attention, albeit little research has been done on this instance. A few researchers have developed frameworks to better explain wasteful behaviors away from home, however a comprehensive interpretation of the phenomenon giving indications for maps/guidelines for the foodservice managers has not been carried out. In this paper, as a result of a thematic literature review, the Restaurant Food Waste Map (RFWM) was designed to describe the phases in which the food waste phenomenon occurs, and to identify mitigation activities of food waste generation processes. The proposed map is aimed to describe three phases in which the food waste phenomenon occurs: (1) kitchen food preparation, (2) food service, and (3) clients' consumption. Moreover, the present map highlights the approaches that restaurants could take into consideration to better manage the food waste: (1) prevention, (2) reduction, and (3) reuse/redistribution of food waste. These approaches set out guidance on the preferred methods of dealing with food waste so as to minimize its impact on the environment and society. The present study provides literature knowledge about food waste management at the restaurant level, and highlights some practical implications. Further studies could explore and analyze out-of-home waste from both the client and business perspective according to the proposed RFWM, to target specific attitudes and behavioral changes, and to quantify the impacts of the suggested changes. Reducing food waste is a key sustainability challenge for the food service industry. Despite the significance of this issue, a comprehensive interpretation of the phenomenon giving indications for maps/ guidelines for the foodservice managers has received limited attention in the literature. As a result of a thematic literature review, the RFWM was designed to describe the phases in which the food waste phenomenon occurs, and to identify mitigation activities of food waste generation processes with practice-driven initiatives an organized map has been developed. The proposed map is aimed to describe three phases in which the food waste phenomenon occurs: (1) kitchen food preparation, (2) food service, and (3) clients' consumption. Moreover, the present map highlights the approaches that restaurants could take into consideration to reduce food waste:(1) prevention, (2) reduction, and (3) reuse/redistribution of food waste. The present study provides literature knowledge about food waste management at the restaurant Italian Journal of Marketing 1 3 level, and highlights some practical implications. Further studies could explore and analyze out-of-home waste from both the client and business perspective according to the proposed RFWM, to target specific attitudes and behavioral changes, and to quantify the impacts of the suggested changes. The concepts discussed here could help practitioners to become more aware of the factors that drive the adoption of f...

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The household wasteful behaviour framework: A systematic review of consumer food waste

Cited by 163 publications

References 64 publications

Avoidable Household Food Waste: Diagnosing the Links between Causes and Composition

Avoidable Household Food Waste: Diagnosing the Links between Causes and Composition

Food Waste Behaviour at the Consumer Level: Pilot Study on Czech Private Households

The next step in sustainable dining: the restaurant food waste map for the management of food waste

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