Leftovers at the Greek table: the role of culture in food waste behaviors

A Behavioral Approach to Food Waste Issue in Qatar

A Behavioral Approach to Food Waste Issue in Qatar

Food waste has been identified as one of the major factors that constitute numerous anthropogenic activities, especially in developing countries. There is a growing problem with food waste that affects every part of the waste management system, from collection to disposal; finding long-term solutions necessitates involving all participants in the food supply chain, from farmers and manufacturers to distributors and consumers. In addition to food waste management, maintaining food sustainability and security globally is crucial so that every individual, household, and nation can always get food. “End hunger, achieve food security and enhanced nutrition, and promote sustainable agriculture” are among the main challenges of global sustainable development (SDG) goal 2. Therefore, sustainable food waste management technology is needed. Recent attention has been focused on global food loss and waste. One-third of food produced for human use is wasted every year. Source reduction (i.e., limiting food losses and waste) and contemporary treatment technologies appear to be the most promising strategy for converting food waste into safe, nutritious, value-added feed products and achieving sustainability. Food waste is also employed in industrial processes for the production of biofuels or biopolymers. Biofuels mitigate the detrimental effects of fossil fuels. Identifying crop-producing zones, bioenergy cultivars, and management practices will enhance the natural environment and sustainable biochemical process. Traditional food waste reduction strategies are ineffective in lowering GHG emissions and food waste treatment. The main contribution of this study is an inventory of the theoretical and practical methods of prevention and minimization of food waste and losses. It identifies the trade-offs for food safety, sustainability, and security. Moreover, it investigates the impact of COVID-19 on food waste behavior.

Food waste remains a major problem for the world and food security. Despite the fact that consumers are significant producers of food waste, little research attention has been paid to college students. The present study aimed to assess food waste and the influence factors among college students. Additionally, the goal was to improve college students' food waste attitudes and behaviors through labor education. Through an online questionnaire survey, 407 college students from three universities were asked about food waste; 27 students of them were randomly selected as the research object, and labor practice was carried out in groups in the student cafeteria. Mann-Whitney U test was performed to show food waste behavior of college students and logistical regression analysis was used to analyze the factors affecting food waste behavior. The results indicated that the food waste is more serious among college students in East China, senior or female students, BMI plays a positive role in food waste among college students, while monthly consumption and peers waste play a negative role in food waste. After participating in the labor education, the students' views and practices toward their peer's food waste have improved. The implementation of labor education in college canteens is conducive to the establishment of a correct outlook on labor as well as saving consciousness among college students, and to the formation of a social consciousness of saving.

Reducing our waste size

Dietitians as change agents for promoting healthy and sustainable food systems

Studies have shown how food loss and waste occur in the various stages of the food supply chain. Among these stages, household food waste in the consumption stage has been identified as a key contributor to food waste generation. Several dimensions such as food preparation and handling; consumer behavior, environmental awareness and concern; social norms and many other variables were posited by scholars as predictors of food waste generation. There is no consensus albeit as to what among the aforementioned dimensions influences food waste at the household level and the role of consumer values and social norms has not been thoroughly explored. This research was conducted to focus on the gaps, utilized a semi-structured interview for three hundred three (303) household respondents, and adopted Partial Least Square-Structural Equation Modelling (PLS-SEM) for data measure and analysis. The findings of this research reveal that food habits such as food conservation and acceptance of expiration date-based prices and suboptimal food determine the extent of food waste generation. Materialism is found to have a direct impact on food waste behavior while an environmental concern, on the other hand, supports waste prevention and recycling behavior. Moreover, environmental concern was positively linked to descriptive and injunctive norms. To explain, households who hold strong environmental norms manifest environmental concerns such as opposing waste and wasting less. Keywords: Food waste behavior, food waste generation, household food waste, social norms.

In European countries over 40% of food loss and waste occurs at the retail and consumer stages; this situation cannot be sustained and remediation is urgently needed; opportunities for change must be created. “Nudge” techniques have been shown to be effective in changing behaviour in areas related to food consumption (e.g., healthy diet), but the effectiveness of interventions using nudge techniques to change food waste behaviours remains unclear, despite a growing body of research. The aim of this review is to elucidate means to change household food waste behaviour using nudge approaches and identify priority needs for further research. Four databases, grey literature and reference lists were searched systematically to identify relevant research on nudges to change food waste behaviours. This search identified sixteen peer-reviewed research articles and two grey literature reports that were critically appraised using a critical appraisal checklist framework for descriptive/case series. Four studies deemed reliable show interventions using nudges of social norms, reminders or social norms with disclosure were effective in changing food waste behaviours at the household level, while disclosure alone, i.e., revealing environmental costs of food waste, was not. This review, unique in the application of a critical appraisal, suggests there is reliable information on the effectiveness of nudge for food waste recycling interventions when incorporating nudges of social norms, reminders or disclosure alongside use of social norms. If food waste recycling behaviour is considered an upstream measure to raise consumers’ consciousness on the amount of food waste they produce, this may have a positive impact on food waste reduction and therefore has important policy implications for food waste behaviour change at the household level.

Before the COVID-19 pandemic it was widely reported that, in the United States, over 40 percent of food produced was wasted During the pandemic, news reports have described unprecedented household food waste, up by 30 percent according to Republic Services, one of the largest waste management services in the US (Helmer 2020) But upstream, food waste was, and continues to be, equally problematic When institutions such as schools and universities, large businesses, restaurants, and other venues must shut down, so too must the food supply chain for those locations Farmers who produce food for large-scale public use have been unable to redirect their products for grocery markets, and so in many cases their harvests and dairy cannot be used Elsewhere along the chain, farm and other food laborers (e g , meat-packing workers, delivery workers) without access to protection and health care cannot continue to pack and deliver food at "normal" levels, and so potential food has been left in fields and warehouses (Evich 2020)

Research on food loss and waste (FLW) is quite limited in emerging countries, such as Romania, as the phenomenon, its consequences, and implications are not yet properly understood by both policy makers and consumers. Therefore, the aim of this paper is to conduct representative research in Romania to identify the main clusters of consumers depending on their food waste behaviour. By means of cluster analysis, we highlight the main consumer typologies in Romania, regarding their food waste behaviour. The main findings reveal the presence of three distinct segments of consumer typologies based on their food waste behaviour, including low-income young wasters, conscious middle-age wasters, and well-educated mature non-wasters. This study highlights the need for targeted interventions that consider the unique characteristics and behaviours of each segment to effectively reduce FLW at the household level. Overall, this paper provides important insights for academia and for policymakers in the field of FLW management. The food loss and waste behaviour has significant economic, social, and environmental impacts, and reducing it requires a common effort from all stakeholders. Reducing food waste presents challenges, but also presents an opportunity to improve economic, social, and environmental outcomes.

Managing food waste is key to tackling climate change

Purpose This study aims to examine food waste behaviours among university students in Indonesia by adapting the theory of planned behaviour (TPB) alongside the theory of domains of knowledge. Design/methodology/approach A total of 518 students at five Indonesian universities participated in an online survey, answering questions about their food waste behaviours based on the TPB and the domains of knowledge frameworks. Among them, 250 students had taken a course that covered the food waste topic, while 268 students had not taken the course. The data were later analysed by using partial least squares-structural equation modelling and measurement invariance across the composite models. Findings The findings reveal that environmental awareness, attitude towards food waste behaviours, subjective norms and different types of knowledge which are procedural knowledge, declarative knowledge, personal and social knowledge significantly influence food waste behaviour. Students who attended a course related to the food waste topic were more likely to align their intentions to reduce food waste with their reduction behaviour. Originality/value While previous research has highlighted the importance of the TPB in understanding food waste intentions and behaviour, studies also show that students’ knowledge about food waste plays a crucial role in shaping these intentions. This study builds on these insights by combining the TPB with the domains of knowledge theory, specifically looking at how participating in food waste-related courses influences food waste behaviours among Indonesian students.

Behavioral impacts on residential food provisioning, use, and waste during the COVID-19 pandemic.

Examining young Chinese consumers’ engagement in restaurant food waste mitigation from the perspective of cultural values and information publicity

Modelling food demand in the 21st century