Global Food Waste Research Articles

New insights into the link between pro-environmental attitudes and household food waste behaviours in China: Moderating effect of shopping distance.

Environmental attitude, value and awareness are widely believed to help reach the goal of cutting global food waste, but these psychological and cognitive factors are not always good predictors of wasteful behaviours. Notably, it is still unclear how the role of pro-environmental attitude (PEA) in reducing household food waste (HFW) changes with grocery shopping distance. To this end, using 7319 households survey data from China, this study investigates the moderating effect of shopping distance on the link between PEA and HFW behaviour. The results of Tobit regressions show that PEA is an important predictor of actual HFW behaviour in the absence of the constraint of shopping distance. However, the expansion of shopping distance will weaken the positive role of PEA in reducing HFW. It indicates that, due to the temporal and financial constraints generated by shopping distance, there is a certain degree of hypothetical deviation between the wasteful behaviours that individuals actually exhibit and their stated PEA. Our findings, from the perspective of the moderating effect of shopping distance, explain why some individuals deviate from their stated PEA in HFW behaviour, which provides a new insight into the generation of 'attitude-behaviour' gap. Therefore, policy interventions that merely enhancing environmental education may have limited effect on reducing food waste; instead, the promotion of citizen environmental ethics should be combined with efforts to improve the accessibility of retail infrastructures.

Bibliometric analysis of studies on food waste in hotels

The State of Food Security and Nutrition in the World 2023 report stated that over 3.1 billion people cannot afford a healthy diet. One-third of the food produced every year is wasted. It aims to halve global food waste by 2030. Hotels are one of the businesses where food production and consumption is most intense. Hotels may face severe food waste problems. This study aims to conduct a bibliometric analysis of studies on hotel food waste. One hundred eighty publications on food waste in hotels obtained from the WoS database were analyzed through VOSviewer software. Relationship networks have been created through co-authorship, co-occurrence, citation, and co-citation links.

Modeling the intention and adoption of food waste prevention practices among Chinese households

Considerable attention has been paid to the problem of food waste on a worldwide scale. Evidence demonstrates that food waste occurs mostly in private households, and that home food waste has been identified as the leading cause of global food waste. Home food waste poses a severe threat to food security and involves environmental and financial ramifications. While this is a global issue, most studies on what motivates people to make changes that would result in less food waste have been conducted in wealthy countries. Integrating the Theory of Interpersonal Behavior (TIB), this study fills this gap by investigating the factors influencing Chinese household consumers’ intentions toward food waste reduction and their actual food waste behavior. This study used a cross-sectional survey approach to collect data from households using social media platforms. Partial least squares structural equation modeling was adopted to assess and evaluate the conceptual model. The empirical findings demonstrate that cognitive (perceived value of sustainability), environmental (awareness of consequences and ascription of responsibility), social (social norms), and emotional (anticipated guilt) aspects tend to have a positive influence on Chinese household consumers’ intentions toward reducing food waste, suggesting that interpersonal behavior could reduce food consumption in developing countries like China. Furthermore, the findings show that the intention to decrease food waste serves as an intermediary variable that highlights another route of association between the TIB factors and actual food waste reduction behavior. The findings will be more informative to policymakers, marketers, and researchers in developing strategies to reduce food waste.

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits.

The significance of conducting research for its application has been noted as a result of the rising global food production and waste generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that are obtained from orange seeds. In the current work, orange seed powder replaced wheat flour at 0, 2.5, 5, 7.5, and 10% levels, to observe changes in physicochemical features of developed biscuits. Proximate analysis of orange seed powder and wheat flour revealed that orange seed powder has high fat, fiber, protein, and ash contents as compared to wheat flour, whereas moisture contents in wheat flour were high. In developed biscuits, the highest values (percentage) of ash (9.68 ± 0.04), fiber (6.79 ± 0.12), protein (10.42 ± 0.25), and fat (36.90 ± 0.55) were found in biscuits developed with 10% orange seed powder. Orange seed powder was a comparatively good source of both macro and micro minerals, as compared to wheat flour. High contents of selenium (5.32 ± 0.03), iron (2.12 ± 0.05), zinc (3.88 ± 0.12), and manganese (2.25 ± 0.04) mg/100 g, present in orange seed powder, were the prominent findings of this research work, as wheat flours were observed to be deficient in these trace minerals. Contents of calcium, magnesium, potassium, zinc, manganese, zinc, and selenium in control biscuits were found 20.51 ± 0.08, 17.29 ± 0.04, 46.12 ± 0.05, 1.06 ± 0.01, 1.97 ± 0.01, 0.12 ± 0.01, and 0.11 ± 0.01 mg/100 g, respectively, and replacement of wheat flour with 10% orange seed powder increased values of these minerals to 103.90 ± 0.35, 44.35 ± 0.50, 71.29 ± 0.32, 2.59 ± 0.4, 2.75 ± 0.02, 1.31 ± 0.01, and 2.02 ± 0.05 mg/100 g, respectively. Vitamins E and K, which were not detected in wheat flour, were present in orange powder in high amount, whereas B group vitamins, which were also present in wheat flour, were observed in significantly high quantities in orange seed powder. Increment in vitamin A, D, E, K, and B complexes was significant as a result of orange seed powder supplementation, except for vitamins B1 and B2, which were slightly decreased. Sensory evaluation revealed that a 5% replacement of orange seed powder provided good quality biscuits with acceptable colour, flavor, taste, texture, and overall acceptability. Orange seed powder could prove an important ingredient in the baking industry with the potential of promoting the nutritional value of foods.

Convenient tools and social norms: Measuring the effectiveness of an intervention to reduce household food waste

Halving food loss and waste is the target of the UN's Sustainability Development Goal 12.3, and household food waste constitutes a substantial part of global food waste. Effective interventions that decrease household food waste are urgently needed, and these could target various underlying behaviours such as planning, storing, preparing and consuming. There is a lack of studies that develop interventions based on theory and that compare different intervention options. Moreover, in testing the effectiveness of such interventions, possible influences caused by the measurement method need to be assessed. The current study explores two interventions, based on the Motivation-Opportunity-Ability framework, to test if combining a tool package (containing various waste-reducing tools such as a measuring cup, stickers, leaflets, recipes) with a motivational message based on social norms is more effective than the tool package alone. Additionally, it examines the effects of using a self-reported survey measurement for household food waste, to ensure that results are not caused by increased consumer awareness of food waste due to measurement alone. Findings show that the tool package significantly improves waste-preventing behaviours, and decreases self-reported food waste by 39.2% (experiment 1) and 23.0% (experiment 2). Effects on waste-preventing behaviours are stronger when social norm elements are added in the intervention. Results of the second experiment indicate that effects of self-reported measurement are minimal, which provides initial support for the use of self-reported food waste measurement in intervention testing albeit that underreporting remains an issue and more research is needed.

Revealing the effects of fermented food waste on the growth and intestinal microorganisms of black soldier fly (Hermetia illucens) larvae

The escalating global food waste (FW) issues necessitate sustainable management strategies. Black soldier fly larvae (BSFL) offer a promising solution for FW management by converting organic matter into insect protein. However, the fermentation of FW during production, collection, and transportation induces changes in FW’s physicochemical properties and bacterial communities, requiring further exploration of its impact on BSFL growth and gut microbiota. The results showed that feeding FW fermented for different durations (0–10 d) slightly affected the BSFL yield. Feeding FW fermented for 8 d, characterized by a lower pH and higher biodiversity, resulted in a slight increase in larval biomass (222 mg/larvae). Nearly all groups harvested the peak larval biomass after 10 day’s bioconversion. The fermentation significantly altered the microbial community of FW, with an increase in the abundance of unclassified_f_Clostridiaceae and a decrease in Lactobacillus abundance. As bioconversion progressed, intricate and mutualistic microbial interactions likely occurred between the BSFL gut and FW substrate, restructuring each other’s microbial community. Specifically, the abundance of unclassified_f_Clostridiaceae increased in the BSFL gut, while its abundance in the initial larval gut was extremely low (<1 %). Despite the substrate microbial changes and interactions, a stable core gut microbiota was identified across all BSFL samples, primarily composed of nine genera dominated by Enterococcus and Klebsiella. This core gut microbiome may play a crucial role in facilitating the adaptation of BSFL to various environmental conditions and maintaining efficient FW bioconversion. These findings enhance our understanding of the role of BSFL gut microbiota in FW bioconversion.

Assessment of the secondary shelf life of Bolognese sauce based on domestic use simulation

Household food waste contributes significantly to global food waste throughout the food supply chain, resulting in a substantial waste of resources. The inability of consumers to utilize food before it spoils generally leads to its disposal, thus representing one of the causes of food waste. The secondary shelf life (SSL) is the period a product should be consumed within once open, specified in the label, which sometimes is extremely short and may lead to a significant amount of discarded food. This study focuses on evaluating the SSL of Bolognese sauce through domestic use simulation and monitoring its microbiological and sensory quality, to explore the potential extension of the SSL, allowing consumers more time to consume the product. Results show that, even under harsh usage conditions, Bolognese sauce can have a SSL longer than 13 days, 2–3 times longer than the current SSL. The results highlight the influence of consumer behavior in determining the SSL, suggesting that improved food management could further reduce household food waste.

Chitosan/cellulose nanocrystal biocomposite coating for fruit postharvest preservation

Storage and transportation of fresh fruits and vegetables result in significant wastage, making their preservation post-harvest a global issue. Although petroleum-based synthetic wax is commonly used in fruit post-harvest preservation due to its effectiveness, its adverse effects on ecological environment and human health cannot be ignored. Hence, it is imperative to explore natural and sustainable coatings that can serve as an eco-friendly and healthy alternative to petroleum-based synthetic waxes for fruit preservation. In this study, we developed a biocomposite coating based on chitosan (CS) as the bio-based film forming material, cellulose nanocrystals (CNC) as the reinforcement and sodium tripolyphosphate (TPP) as the crosslinking agent. By employing the dip coating process, it becomes feasible to apply micron-sized films onto the surfaces of diverse perishable fruits. The results revealed that the CNC and TPP significantly enhanced mechanical strength, oxygen barrier performance, thermal stability, antibacterial activity, and hydrophobicity of the coating. As a proof-of concept, bananas were utilized as experimental samples to investigate the impact of the coating. The findings demonstrate the efficacy of this coating in preserving the fruit's visual appeal and prolonging its storage duration. The coating can be used in various scenarios and on different products, having excellent potential in preservation technology, transportation and storage of postharvest agricultural products. The utilization of a multifunctional coating based on chitosan represents a promising and sustainable approach to address the pressing issue of global food waste. This innovative coating offers a cost-effective solution to effectively reduce postharvest losses of perishable foods, contributing to a more sustainable food system.

Synergistic Antimicrobial Hybrid Bio-Surface Formed by Self-Assembled BSA Nanoarchitectures with Chitosan Oligosaccharide.

Innovation in green, convenient, and sustainable antimicrobial packaging materials for food is an inevitable trend to address global food waste challenges caused by microbial contamination. In this study, we developed a biogenic, hydrophobic, and antimicrobial protein network coating for food packaging. Experimental results show that disulfide bond breakage can induce the self-assembly of bovine albumin (BSA) into protein networks driven by hydrophobic interactions, and chitosan oligosaccharide (COS) with antimicrobial activity can be stably bound in this network by electrostatic interactions. The inherent antimicrobial activity of COS and the numerous hydrophobic regions on the surface of the BSA-network give the BSA@COS-network significant in vitro antimicrobial ability. More importantly, the BSA@COS-network coating can prolong the onset of spoilage of strawberries in various packaging materials by nearly 3-fold in storage. This study shows how surface functionalization via protein self-assembly is integrated with the biological functioning of natural antibacterial activity for advanced food packaging applications.

Global food loss and waste embodies unrecognized harms to air quality and biodiversity hotspots.

Global food loss and waste (FLW) undermines the resilience and sustainability of food systems and is closely tied to the United Nation's Sustainable Development Goals on climate, resource use and food security. Here we reveal strong yet under-discussed interconnections between FLW and two other Sustainable Development Goals of Human Health and Life on Land via the nitrogen cycle. We find that eliminating global FLW in 2015 would have reduced anthropogenic NH3 emissions associated with food production by 11.4 Tg (16%), decreased local PM2.5 concentrations by up to 5 μg m-3 and PM2.5-related years of life lost by 1.5 million years, and mitigated nitrogen critical load exceedances in global biodiversity hotspots by up to 19%. Halving FLW in 2030 will reduce years of life lost by 0.5-0.8 million years and nitrogen deposition by 4.7-6.0 Tg N per year (4%) (range for socioeconomic pathways). Complementary to near-term NH3 mitigation potential via technological measures, our study emphasizes incentivizing FLW reduction efforts from air quality and ecosystem health perspectives.

The attitudes and practices of United Arab Emirates consumers towards food waste: A nationwide cross-sectional study

Background: Reducing global food waste is an international environmental, health, and sus-tainability priority. Although significant reductions have been achieved across the food chain, progress by UAE households and consumers remain inadequate. This study seeks to understand the association between consumer attitudes, knowledge, and awareness relating to food waste practice of residents living in the UAE. to help inform policy and action for addressing this national priority. Methods: A cross-sectional study was conducted using a validated semi-structured online questionnaire through stratified sampling (n =1052). The Spearman correlation coefficient was performed to determine the correlations. Two independent regression analysis were used to determine the association between food waste practice with: 1) knowledge and awareness and attitude subdomains, and 2) sociodemographic characteristics. Respondents (n=1072) largely reflect the socio-demographic characteristics and population distribution across the seven Emirates. Results: As expected, a significant and negative correlation was found between food waste practice knowledge and awareness and overall attitude. The regression models showed reduced food waste practice was associated with better knowledge, personal attitude, financial attitude (first model), older age and fewer adults in the household (second model). We found a significant and negative association of personal attitude (a commitment, intention), financial attitude (cost-saving motivation), and (existing) knowledge of Food waste (FW) with practice of food waste, indicating that better knowledge about FW, personal attitude or financial attitude was associated with reduction in undesirable food waste practice. While awareness and emotional attitude (moral concerns) were positively and significantly associated with food waste practice (undesirable behaviour). Conclusions: Food waste poses significant challenges in the UAE, and addressing it requires a comprehensive understanding of the multifaceted factors influencing consumer behavior. By promoting knowledge, fostering positive attitudes, and considering socio-cultural factors, policymakers can develop effective strategies to reduce food waste in households and contribute to sustainable development goals.

Integrated Approach for Food Donation System, Restaurant Food Demanding forecasting using Machine Learning, and Global Food Waste Analysis

Integrated Approach for Food Donation System, Restaurant Food Demanding forecasting using Machine Learning, and Global Food Waste Analysis

One needs to be reminded and motivated: mediating role of digital nudging for food waste reduction

PurposeThe global food waste and food scarcity paradox is steadfastly increasing. This study aims to examine the effects of digital nudging as forms of positive and negative reinforcement to change food waste behavior and found that nudging positive reinforcement modifies this habit.Design/methodology/approachA field experiment was conducted on 628 diners randomly split into experiment (n = 412) and control group (n = 216) in two separate dining locations over four weeks. Out of these, 412 diners were randomly subjected to tent cards with positive (n = 228) and negative (n = 184) reinforcement nudging and completed a questionnaire to ascertain if nudging affects their consumption behavior. Consumption waste per unit revenue was calculated from all 628 diners individually to analyze the financial impact between control and experiment groups.FindingsSEM analysis reveals that positive reinforcement mediates between external motivators (social media and restaurant service) and reduction of food waste behavior. Further analysis also reveals that nudging has a higher three times effect on reducing food waste as compared with no nudging (control).Social implicationsPositive messaging encourages behavior change more effectively as compared to negative ones. Gentle reminders of how everyone can personally be a “warrior” or “hero” in the fight against global food waste increases the likelihood of altruistic motivation in tackling these issues.Originality/valueThis study demonstrates how positive reinforcement in the form of nudges acts as key mediator to support reduction of consumer food waste on site, ultimately helping to reduce financial costs compared to those without nudges.

Effect of heat treatment on microbiological safety of supermarket food waste as substrate for black soldier fly larvae (Hermetia illucens)

Supermarket food waste, constituting 13% of global food waste, can be upcycled as substrate for black soldier fly larvae (BSFL) and converted into larval biomass. Since presence of food pathogens in supermarket food waste is likely, microbiological safety should be ensured when using waste as insect substrate. Heat treatment provides a suitable pre-treatment to reduce microbiological contaminations. This study investigated the effect of different temperature–time combinations on the microbiological safety of supermarket food waste as BSFL substrate. Artificial supermarket food waste without meat and fish (SFW) was inoculated with both Salmonella and Staphylococcus aureus (7.0log cfu/g) and treated at 50 and 60 °C for 10, 20 and 30 min. While 50 °C was insufficient for adequate pathogen reduction, 60 °C only required 10 min to reduce the Enterobacteriaceae and S.aureus counts to < 1.0logcfu/g and for absence of Salmonella in 25 g. Heat-treated SFW could be stored for two days at ambient temperature or refrigerated without pathogen growth. Treatment of supermarket food waste containing meat and fish at 60 °C for 10 min caused similar results as for SFW, but S.aureus persisted (2.4logcfu/g), possibly by protective effects of fat and/or proteins. Finally, BSFL rearing experiments on SFW revealed significantly higher larval mass, bioconversion efficiency and waste reduction than on Gainesville diet, with no notable differences between untreated and heat-treated SFW. Rearing BSFL on supermarket food waste is possible, and unsafe food waste can be heated to obtain safety without eliminating nutrients necessary for rearing.

Application of bio-preservation to enhance food safety: A review

Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.

Risk Analysis of Supply Chain Food Loss on Fishery Products Using Failure Mode Effect and Supply Chain Operation Reference Model

One of the Sustainable Development Goals (SDGs) currently rife is Global Food Loss and Waste. This Food Loss and Food Waste (FLFW) harms the environmental and economic sectors. FLFW occurs a lot in the food supply chain, especially in the fishery product. There are potential risks in each process for each stakeholder. So this study tries to prioritize FLFW reduction actions by using the integration of risk measurement and the supply chain operation reference model (SCOR). Risk management is carried out to identify and prioritize FLFW risks. The actor analysis identify the characteristic of the actors such as their needs, problems, and characters. Data selection used the purposive technique. The data were collected by investigators through depth interviews. The result of this method is a risk analysis metric to find out the critical risks. It was expected to be considerations to develop policy recommendations in reducing the level of FLFW in the fishery supply chain using SCOR and risk analysis (FMEA). We found that the highest risk for fishers is Poor quality of cold storage after fishing (R3); the highest risks for collectors are Poor quality of cold storage (R5) and Long storage time (R7); The highest risk for The tuna processing company is Unclean cold storage (R16).

New insights in food security and environmental sustainability through waste food management.

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

This research project explored solutions for food waste reduction and mitigation across Te Whatu Ora / New Zealand Public Hospital systems by looking at the case study of Dunedin Public Hospital. Directly relating and supporting Sustainable Development Goal (SDG) 12.3, to halve global food waste at consumer and retail levels by 2030. This research was done by analysing appropriate literature exploring food and organic waste management strategies in national and international hospital service sectors and systems, further using the Food Recovery Hierarchy as a framework, which ranks the effects of these strategies when looking at them financially, environmentally and socially. Furthermore, this research looks at the barriers and enablers of the suggested organic waste management strategies. A food waste audit was conducted at Dunedin Public Hospital to assess and quantify the current organic waste within the system. The key questions of this study are: How do we prevent organic waste in the first place (preparation strategies)? What can we do with the organic waste produced to prevent it from going to landfills? What items in the food system are the most wasted? How much Greenhouse gas (GHG) is produced by this organic waste going to landfill? Organic waste produces methane, occupies land mass and has the potential for groundwater contamination. Ten per cent of total global GHG Emissions come from food waste, 22% of which is occurring at the consumption level. The key impact of this research is to mitigate organic waste going to landfills to reduce further climate change, thus benefiting environmentally, socially and economically. Supervised by: Ray O'Brien &amp; Craig Cliff, Sustainability Office, University of OtagoScholarship funded by: Te Whatau Ora Southern

Do stakeholders have the same concerns about anti-food waste law in China? Using big data from social media

As an important issue in global sustainable development, food waste and related waste management is an essential way to achieve China's “double carbon” goal and a critical factor in reaching global climate goals. To address the issue of food waste, the Chinese government issued the Anti-Food Waste Law (AFWL) in 2021. The implementation of the policy has had an impact on public life and sparked intense disputes on social media platforms. Based on Sina Weibo data, this study analyzed the connection between the main stakeholders and the AFWL from the multi-stage, multi-subject, and dynamic information perspective to clarify the current status of the AFWL implementation and then propose policy recommendations. The results show that public attention to AFWL is positively correlated with local economic development; the influence of integrated media accounts is more significant than that of specific food media accounts; stakeholders show a more consistent discourse tendency, but each has its focus according to the functions of each stakeholder. To promote anti-food waste efforts, the following policy recommendations are proposed: refine existing standards and develop localized policies, strengthen the guidance of opinion leaders and information monitoring in social media, set standards to regulate corporate food marketing models and promote digital marketing, and gradually cultivate consumers' awareness of food waste reduction. The study provides direction for optimizing AFWL in China, and the framework can be applied to other policy studies.

The influence of aqueous butterfly pea (Clitoria ternatea) flower extract on active and intelligent properties of furcellaran Double-Layered films - in vitro and in vivo research

Innovative, intelligent and active double-layer films, based on furcellaran and with the addition of gelatin hydrolysates, have been obtained for the first time. An aqueous extract of clitoria flower in 3 concentrations was included in the 1st FUR layer. The films demonstrated strong antimicrobial effects, but did not exhibit fungicidal properties. The antioxidant properties of the films were within the range of 2.27–3.92 mM Trolox/mg (FRAP method) and 36.67–61.24 % (DPPH method). The films were used as active packaging materials in salmon fillets, which were stored for a period of 12 days in 4 °C. Analysis concerning microbiological properties of the stored fillets showed the possibility of extending their shelf-life by 6 days. Lipid oxidation, determined by TBARS has delayed. The obtained films are a promising material for the packaging industry. This is an important aspect within the context of global food waste and also the need to reduce synthetic materials.