A systematic review of customer food waste and understanding the household wasteful performance structure

Abstract

The term customer food waste refers to the uneaten portions of meals left over from home or restaurant dining. Waste food is expired, spoiled, or thrown away. To prevent food waste in households, it is vital to understand patterns like overbuying, incorrect storage, and overcooking. To gain a better understanding of the numerous aspects of food waste, we executed a systematic review of 40 academic publications published between 2019 and 2023. Analyzing Customer food waste behavior, delving deeply into household food waste patterns, introducing other explanatory structures for understanding household food waste, and investigating the causes for food waste are some topics covered in this review, according to the analysis of literature reviews, which included the assessment of three distinct types of industries, namely, houses, hospitals, hotels, and restaurants it was discovered that the domestic sector generates the most significant amount of food wastage in comparison to the industry and the hospital industry. The result concludes to reduce customer food waste, one must understand Customer behavior, socioeconomic inequities, and cultural beliefs that influence eating habits. To understand home wasting performances dynamic nature, longitudinal and empirical studies are needed. Political, intellectual, and stakeholder collaboration may lead to long-term food waste and ecologically aware of society solutions.