The Role of Labels and Perceived Health Risk in Avoidable Food Wasting

Urszula Samotyja,Magdalena Ankiel

doi:10.3390/su12208725

Abstract

An understanding of the consumer perception of health risks related to food expiration is a prerequisite for future food labeling system improvement in order to reduce environmental burdens. The aim of the study was identification, analysis, and assessment of consumer behavior in the context of food waste in households. The study was conducted using the direct interview method (face to face interviews) among a group of 1145 Polish consumers of food. The results show that consumers do not understand the differences between the concept of “use by” and “best before” labeling. Although rice, tea, and coffee were correctly perceived as safe during storage, there is a dissonance between consumer attitudes and behavior. The highest health risk was perceived as being due to consumption of expired “use by” dated milk (out of UHT milk, rice milk dessert, “best before” ready-to-eat meals and “use by” ready-to-heat meals, canned fruits, and fresh-cut salad). However, 51% of respondents still considered consuming it. Irrational consumer behavior poses a health threat as well as contributing to avoidable food waste. Social awareness campaigns are necessary to inform consumers about the monetary value of wasted food as well as about the environmental, social, and ethical impact of their behavior.

Highlights

In the “2030 Agenda for Sustainable Development”, a plan of actions to be tackled over the years in the areas of people, planet, prosperity, peace, and partnership was established
The results of the survey on consumer attitudes and behavior in Poland regarding expired foods and health risk associated with these products allow us to draw many interesting conclusions
The effect of the above is the irrational behavior of consumers with expired products, which on the one hand leads to the health risks associated with the consumption of expired perishable foods, and on the other promotes food waste behavior and causes the problem of food waste generation

Summary

Introduction

In the “2030 Agenda for Sustainable Development”, a plan of actions to be tackled over the years in the areas of people, planet, prosperity, peace, and partnership was established. In Goal 12 of Sustainable Development Goals (SDGs), regarding sustainable consumption and production patterns, halving per capita global food waste at retail and consumer levels by 2030 was postulated, as well as reducing food losses along production and supply chains [1]. The need for undertaking interventions at local and global levels arises based on existing data showing the scale of the problem of food waste and baring the inefficiency of the food system [2,3]. According to FAO estimates, one-third of edible parts of food produced for consumption is lost or wasted globally, constituting about 1.3 billion tons per year [4]. The level of food waste along the supply chain in the European Union covers one-fifth of its food production, reaching 88 million tons yearly worth 143 billion euros. The sector contributing the most to food waste (53% of cases) are households [5]

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