Too ugly, but I love its shape: Reducing food waste of suboptimal products with authenticity (and sustainability) positioning

Giesen, Roxanne I. van; Hooge, Ilona E. de

doi:10.1016/j.foodqual.2019.02.020

Cited by 92 publications

(100 citation statements)

References 49 publications

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“…Consumers, or the chain-stores themselves, are reluctant to buy foods that, although just externally, differ from the optimum. It is possible to increase demand for such products through price discounts, or sustainability, quality and originality campaigns and positioning [53]. We have not found a reference to this in the literature, but in our experience, aesthetically defective vegetables and fruits are easier to sell in short chains, whereas they can not be placed on the shelves of large retail chains.…”

Section: Waste Originates From Food Chainsmentioning

confidence: 93%

“…Consumers are unaware of the entire food chain and its factors [7]. Consumers can be motivated or influenced by various campaigns to raise awareness of food waste and its environmental impact [53,81]. Del Giudice et al (2016) [56] noted that by providing information on the carbon footprint of the given bread production, it was possible to motivate consumers to buy lower-carbon-footprint bread [53,56].…”

Section: Connections Between Short Chains Sustainability and Healthmentioning

confidence: 99%

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Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

2019

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The sustainability of global food chains and intense agricultural production has become questionable. At the same time, the consumers’ interest in short supply chains (SSCs) and direct sales from producers has increased. SSCs are connected to sustainability by researchers. Their (supposed) positive sustainability attributes are based mostly on extensive production methods and short transport distances. However, from other points of view, the economic and environmental sustainability of the short chains is questionable. Our research aims to cast light on the SSCs’ role in circular economy and sustainability. By deep literature review and content analysis, we determine the sustainability aspects of short (local) chains and their effects related to economy and environment. Short supply chains are connected most widely to circularity and sustainability by the subjects of environmental burden (transport, production method, emission), health, food quality, consumers’ behavior, producer-consumer relationships, and local economy. According to our experience, these factors cannot be generalised across all kinds of short chains. Their circular economic and sustainability features are dependent on their spatial location, type, and individual attitudes of the involved consumers and producers.

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Section: Waste Originates From Food Chainsmentioning

confidence: 93%

Section: Connections Between Short Chains Sustainability and Healthmentioning

confidence: 99%

Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

2019

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“…People are less willing to sell, buy or consume suboptimal (on the basis of appearance standards in terms of weight, shape or size) or oddly shaped foods with aesthetic or cosmetic imperfections [ 176 , 177 , 178 , 179 , 180 , 181 ]. People are willing to buy food suboptimal in appearance when sprayed with pesticides [ 182 ], when the deviation from the norm was moderate (vs. extreme) [ 183 ], when authenticity/sustainability positioning is used [ 184 ] or when a high discount was given [ 179 , 185 ]. This willingness and the optimal way to increase it also depends on the type of misshapenness [ 179 ].…”

Section: Object Processed Cuesmentioning

confidence: 99%

Visual Design Cues Impacting Food Choice: A Review and Future Research Agenda

Vermeir

Roose

2020

Foods

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This review aims to tackle the challenge of understanding how visual design cues can affect behavioural outcomes in a food context. The review answers two key questions: (1) What are the effects of the most important visual design cues on behavioural outcomes and how can they be explained? (2) What are the research gaps in this area? We start from a comprehensive taxonomy of visual design cues delineating the most important visual design cues. Next, we evaluate the extant research based on a structured, narrative literature review on visual design cues in the food domain. We differentiate between object processed and spatially processed visual design cues in food choice contexts and show how they affect behavioural outcomes through a range of psychological processes (attention, affective-, cognitive- and motivational reactions, food perceptions and attitudes). We end with recommendations which take into account the current food store context, the state-of-art in measuring psychological processes and behavioural outcomes and the specific food-, person- and context-related moderators. This review offers guidance for research to untangle the complexity of the effect of visual design cues in a food choice context.

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“…Reducing food waste is one of the most discussed topics in the societal change towards a more sustainable future. One significant source of food waste is the reluctance of supply chains and consumers to sell, purchase, or consume products that deviate from optimal products based on only cosmetic specifications 3 . Initiatives aiming to promote sustainable food consumption should ensure a high sensorial quality of sustainable products 1 …”

Section: Introductionmentioning

confidence: 99%

“…One significant source of food waste is the reluctance of supply chains and consumers to sell, purchase, or consume products that deviate from optimal products based on only cosmetic specifications. 3 Initiatives aiming to promote sustainable food consumption should ensure a high sensorial quality of sustainable products. 1 The continuous expansion of the vegetarian market niche and the growth of the market for kosher and halal foods has increased the search for vegetable rennet substitutes (RS), to generate products adapted for these specific market segments.…”

Section: Introductionmentioning

confidence: 99%

Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses

Colombo¹,

Cimino²,

Bruno

et al. 2020

J Sci Food Agric

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BACKGROUND The most common milk‐clotting enzymes in the cheese industry are recombinant chymosins. Food naturalness is a factor underpinning consumers' food choice. For consumers who avoid food with ingredients from genetically modified organisms (GMOs), the use of vegetable‐based rennet substitute in the cheese formulation may be a suitable solution. Artichokes that deviate from optimal products, when allowed to bloom due to flower protease composition, are excellent as raw material for vegetable rennet preparation. As enzymatic milk clotting exerts a significant impact on the characteristics of the final product, this product should be studied carefully. RESULTS Mature flowers from unharvested artichokes (Cynara scolymus cv. Francés) that did not meet aesthetic standards for commercialization were collected and used to prepare a flower extract. This extract, as a coagulant preparation, enabled the manufacture of cheeses with distinctive characteristics compared with cheeses prepared with chymosin. Rennet substitution did not affect the actual yield but led to significant changes in dry matter yield, humidity, water activity, protein content, and color, and conferred antioxidant activity to the cheeses. The rennet substitution promoted significant modifications in springiness, and in the microstructure of the cheese, with a more porous protein matrix and an increment in the size of the fat globules. Both formulations showed a similar microbiota evolution pattern with excellent microbiological quality and good sensory acceptance. CONCLUSIONS The rennet substitute studied here produced a cheese adapted to specific market segments that demand more natural and healthier products made with a commitment to the environment but well accepted by a general cheese consumer. © 2020 Society of Chemical Industry

show abstract

Too ugly, but I love its shape: Reducing food waste of suboptimal products with authenticity (and sustainability) positioning

Cited by 92 publications

References 49 publications

Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

Examination of Short Supply Chains Based on Circular Economy and Sustainability Aspects

Visual Design Cues Impacting Food Choice: A Review and Future Research Agenda

Artichoke cv. Francés flower extract as a rennet substitute: effect on textural, microstructural, microbiological, antioxidant properties, and sensory acceptance of miniature cheeses

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