Household Food Waste Generation Research Articles

Managing Household Food Waste with the FoodSaveShare Mobile Application

It is estimated that European households are responsible for 55% of food waste generation. Key factors contributing to household food waste generation include food spoilage, confusion over expiration dates, overbuying, and inadequate shopping planning. Thus, food waste prevention at the household level depends heavily on food supplies monitoring and management. To this end, during the last decade, several consumer-oriented digital tools have been designed and launched. A literature review showed that currently accessible digital tools are scarce and cover a narrow range of functionalities. Here, we address these issues by designing and launching a decision support tool implemented in a smart mobile phone application (app), the FoodSaveShare Mobile App. The application development followed a traditional client–server architecture using state-of-the-art software and hardware technologies. Additionally, a survey of 340 individuals was conducted to better understand end-user motivation for and barriers against adopting this and similar apps. The developed application combines user-provided data with a retailer loyalty program to leverage the integrated features for tracking shopping activities. The app features a household shopping list populated by product barcode scanning and manual entry. Based on food and packaging type, food products are assigned approximate expiration dates to issue product expiration reminders. For products about to expire, suggestions for their utilization are provided, drawing from a list of over 7000 recipes. Additional functionality allows users to identify products that have either been consumed in time or that need to be discarded. Analytical tools, such as past purchase and resources discarded versus resources saved statistics, offer comprehensive insight and encourage improved shopping and consumption practices. The FoodSaveShare App was launched during the A2UFood Project, which allowed an organised campaign for its use. The app was tested under real customer data and conditions, and selected features have been adopted by the largest supermarket chain on the Island of Crete, Greece. The potential end-user survey results suggest that, provided personal data use issues are addressed, such apps can have a significant impact on reducing household food waste. Future work will focus on analysing the datasets produced by the application to assess its impact on household food waste management.

Biohydrogen production from food and agricultural wastes: A global review and a techno-economic evaluation for Turkey

Utilization of agricultural and food wastes for biohydrogen generation is a hot research topic. In this paper, biohydrogen generation potentials from wheat, maize, barley, rice and potato production, consumption, associated losses, and household food waste generation in Turkey is estimated till 2030 using novel semi-empirical holistic models based on different scenarios. It was estimated that up to 90 thousand tonnes of biohydrogen could be produced from household food wastes in Turkey in 2030. This amount of biohydrogen would be worth 1.5 billon US$ and generate nearly 0.8 billion US$ of net return. In addition, this study clearly shows that there is a great potential for economic gain from agricultural and food waste based biohydrogen generation in Turkey. In conclusion, the methodology developed in this study could be used by researchers around the world to estimate local and national level biohydrogen generation potentials from agricultural and food wastes.

Exploring Household Food Waste Reduction for Carbon Footprint Mitigation: A Case Study in Shanghai, China.

With the steady growth of the global population and the accelerated urbanization process, the carbon footprint resulting from food waste has a significant impact on the environment and sustainable development. Considering Shanghai's significance as a major urban center in China and a global hub for economic and cultural activities, this study primarily aims to accurately estimate household food waste generation and calculate the carbon footprint related to edible food waste. It analyzes the factors influencing household food waste generation and reviews the anti-food waste-related policies at both the national and Shanghai regional levels. The study reveals that although the Shanghai municipal government attaches great importance to the issue of food waste, the current policies mainly focus on the catering industry, and there is still a need for further strengthening measures to address food waste at the household level. In Shanghai, the per capita daily food waste generation is 0.57 kg, with 43.42% being edible food waste, contributing to a per capita daily carbon footprint of 1.17 kgCO2eq. Employing the logistic regression analysis to scrutinize the characteristics of the respondents, it is ascertained that education level and annual household income significantly influence food waste generation. In addition, excessive food quantities and expiration dates lead to high-frequency food waste. The culmination of this study is the formulation of a series of pragmatic and impactful policy recommendations aimed at curbing the carbon footprint that stems from food waste.

Household food waste generation during COVID-19 pandemic and unprecedented economic crisis: The case of Lebanon

BackgroundThe COVID-19 pandemic has interrupted economies and food systems globally, leading to substantial consequences on food waste, which is also influenced by political and economic factors. To date, information on the attitudes and behaviors of households regarding food waste generation in developing countries like Lebanon, witnessing a multifaceted economic and COVID-19 crisis, is scarce. Previous studies reported that around one third of the food produced in Lebanon gets lost or wasted. This study aims to update the attitudes and behaviors determining household food waste in Lebanon in light of the COVID-19 pandemic and unprecedented economic crisis. MethodsParticipants (n = 1251) from the five governorates of the country filled out a structured questionnaire composed of 3 sections and 31 questions. The variable “eat everything prepared” was used as a proxy for food waste. The effects of different socio-behavioral and demographic characteristics on household food waste generation in the country were estimated using a Logistic regression on STATA. ResultsMost participants (69%) reported that the economic crisis had a greater impact on their food shopping and eating behaviors compared to the COVID-19 pandemic. In comparison, 65% reported that their household food waste generation did not change because of the COVID-19 pandemic, and 47% reported that their household food waste generation decreased because of the economic crisis. Employment status, income, educational level, and the number of householders did not affect food waste generation. Feelings of guilt, thinking of ways to use leftovers, and frequent preparation of more dishes were negatively associated with food waste generation while eating out and buying special offers showed the opposite effect. ConclusionOur findings provide a better understanding of more effective community-based food waste-related interventions in Lebanon. Future research is still needed to explain the medium and long-term effects of COVID-19 and the economic crisis on food waste-related behaviors in the country since the behavioral changes uncovered in the current study might be temporary during the pandemic and the economic crisis and not permanent. This issue should be verified in the future using longitudinal surveys.

A Review of Household Food Waste Generation during the COVID-19 Pandemic

The COVID-19 pandemic may have impacted the quantity and composition of household food waste generation in parallel with recent changes to food behaviors. A literature review was undertaken to determine the state of household food wasting during pandemic circumstances. Forty-one articles that reported on household food waste generation during COVID-19 were identified. Most of these studies relied on self-reported recall of food wasting behavior (n = 35), primarily collected through surveys. The average total amount of household food waste generated during COVID-19 was 0.91 kg per capita per week. Average avoidable food waste generation was 0.40 kg per capita per week and average unavoidable food waste generation was 0.51 kg per capita per week. Fruit and vegetables were the most wasted types of food. Only five studies reported statistically significant changes (actual or perceived) to household food waste generation during COVID-19. These results indicate a possible decrease in total, perceived food waste generation during pandemic circumstances, with a possible increase in the actual generation of unavoidable food waste. Further research is needed to adequately determine the impact of the pandemic on household food waste generation, as the findings summarized in this review vary substantially and statistically significant results are limited.

Residents’ perceptions of household food waste during the COVID-19 outbreak in Korea

Analyzing household food waste data at the global or national level remains a challenge, especially owing to lack of statistical systems and socio-cultural differences. This study determined the factors affecting the intention of households to reduce food waste on Jeju Island and on the Korean mainland. Socio-demographic factors significantly influence household food waste generation. Therefore, studies are often conducted depending on data availability in the corresponding regions. Based on national data and the theory of planned behavior, this study analyzed data using PLS-SEM (Partial Least Squares Structural Equation Modeling) to test the influence of multiple determinants and parameters on dependent variables and investigated the awareness of household food waste in Korea, focusing on Jeju Province, Korea’s largest tourist destination. A survey of 508 local residents established that all factors evaluated in this study, except for risk concerns due to COVID-19, were statistically significant. Among the three antecedents of age, income, and family size, age significantly affected all mediators, directly affecting behavioral intentions. The results are consistent with those of preceding research on the effects of socio-demographic drivers on household food waste generation. The results also indicate that in Korea, where the COVID-19 infection level is lower than that in other countries, residents did not change their food purchasing and waste production patterns. However, a multi-group analysis revealed that the risk concerns caused by COVID-19 differed between residents of Jeju Island and mainland Korea. Overcoming the vulnerability of waste management, including food dumping, is mandatory for locals and tourists on Jeju Island.

The Proof Is in the Pudding: Using a Randomized Controlled Trial to Evaluate the Long-Term Effectiveness of a Household Food Waste Reduction Intervention During the COVID-19 Pandemic.

To halve per capita global food waste by 2030, policies and programs that effectively reduce household food waste generation are needed. Building upon a previous randomized controlled trial, this study evaluated the long-term effectiveness of the “Reduce Food Waste, Save Money” household food waste reduction intervention by comparing direct measurements of household food waste generated by treatment (n = 47) and control households (n = 52) over three time periods. The results indicate that there has been a long-term, sustained 30% reduction of avoidable food waste sent to landfill by treatment households following the implementation of this intervention. Additionally, this study assessed the impact of pandemic circumstances on the quantity and composition of household food waste by comparing direct measurements of food waste generated by the same households before (October 2017) and during (June 2020) the COVID-19 pandemic. During the first wave of the pandemic in Ontario, Canada, study households (n = 99) sent 2.98 kg of food waste to landfill per week, of which 54% was classified as avoidable food waste, and the remaining 46% as unavoidable food waste. During the pandemic, the generation of unavoidable food waste significantly increased by 65% (p < 0.01). There were also significant changes to the composition of wasted food, including a 78% increase in avoidable fruit and vegetables (p < 0.01), a 228% increase in avoidable other food (p < 0.01), and an 84% increase in unavoidable other food (p = 0.02).

A data driven approach to reducing household food waste

Of all food wastes, that which is produced from the household is the most damaging in terms of environmental and economic impact. Many efforts have been made to quantify and analyse the reasons for and problems associated with household food waste generation which has led to the development of both technical solutions and behavioural interventions (including education and awareness) to try and reduce its generation. In this work a novel solution is proposed and developed which connects food providers and consumers, enabling more intelligent food planning, purchasing and consumption. A data driven Recipe Suggestion tool, supported by a Particle Swarm Optimisation (PSO) engine, is described for the first time. Recipes and associated ingredients are suggested for users which consider their preferences, remaining food items already held at home, expiry dates and minimum pack sizes. The tool is applied to a simulated case study to demonstrate its applicability and potential to generate a range of useful waste metrics. Results of the application of the tool, in terms of optimization capabilities and computation time, show encouraging potential for platform integration. The suitability of the tool to be incorporated into modern e-commerce systems is discussed.

Directly observing household food waste generation using composition audits in a Canadian municipality.

This study complements a previous study that combined household survey data with weights of curbside separated organics in the residential sector (Parizeau et al., 2015). Our findings reinforce the need for the collection of detailed observational data in household food waste audits. We revisited some households from the original study and a new set of households in order to conduct compositional audits on all three streams of waste, and to combine these results with survey data. In the compositional audits, we observed an average food waste per capita of 1.64kg per week, and avoidable food waste per capita of 1.05kg per week. Overall, 64% of wasted food was avoidable. The highest proportions of total and avoidable food waste came from fruits and vegetables (63%; 59%), followed by bread products (14%; 22%). Combining the compositional audits with survey data, we confirmed some of the behavioural and attitudinal patterns assessed in our previous study, including that household composition, food awareness, waste awareness, and convenience lifestyles may impact household food waste generation rates. Individual household audits provide greater insight into food waste generation than do curbside weights.

Does the COVID-19 external shock matter on household food waste? The impact of social distancing measures during the lockdown

The COVID-19 outbreak forced national governments to the adoption of social distancing and movement limitation measures aimed to reduce the diffusion of the virus and to mitigate its highly disruptive impact on the healthcare systems. Reduced income, job insecurity, distribution system interruptions, product shortages, localized price hikes, and time availability resulted in changes in food-related behaviors of households, including food waste generation. Although the significant progress achieved in the understanding of the multidimensional determinants of food losses and waste, no study has been considering the role of uncertainty generated by exogenous generalized shocks on consumer behavior. Building on an original and nationally representative survey, this work aims to investigate the impact of the measures introduced to contain the outbreak of COVID-19 on the main behavioral factors underpinning household food waste generation. The study develops a theoretical model introducing uncertainty validated through a Structural Equations Modelling approach. Results showed that during the quarantine period declared household food waste decreased, with more than half of the respondents reporting to waste less. The model suggested that the amount of material and non-material resources that consumers can dedicate to food-related activities represents the most influential factor for the generation of household food waste and that uncertainty is significantly affecting the drivers and indirectly influencing the self-declared values of food waste. Results suggest several potential policy implications, of which the most relevant being related to the importance of stimulating improvements in food management opportunities at home.

Integrated Strategies for Household Food Waste Reduction in Bangkok

Urban food waste issues in developing economies have recently attracted the attention of policymakers, practitioners, and academics in the course of implementing the Paris Agreement and the SDGs. In our case study city of Bangkok, Thailand, household food waste generation doubled from 2003 to 2018, with a similar increase in per capita amounts. Using an extensive literature review, statistical models, and a questionnaire survey, the authors clarified factors influencing food waste generation and separation before disposal, and reuse/recycling activity in urban households. Results showed that pre-purchase checks can not only prevent food waste but can also increase the reuse/recycling of food waste. Citizens with higher levels of education and those showing more concern about social issues and global warming are more likely to separate food waste before disposal and to participate in reuse/recycling activities. Finally, this paper proposes a seven-stage action-based model of integrated strategies for improving household food and food waste management to prevent/reduce food waste generation as well as remedy existing policy gaps in Bangkok.

Post-consumer food waste generation while dining out: A close-up view.

Food loss and food waste occur along the food supply chain, negatively impacting the environment, global economy, and food security. There is a growing global interest in tackling this issue to mitigate or handle the waste generated and limit its repercussions, as one in eight people suffer from undernourishment worldwide. In the Arab world, where there is a high dependency on imports and limited potential of increasing local food production, addressing food loss and waste becomes substantial. Research has mainly been focused on household food waste generation, while data on post-consumer plate food waste in the foodservice sector remains scarce. In this study, managers from a representative sample of 222 restaurants located in Municipal Beirut, Lebanon, were surveyed about food waste generation. Plate food waste was measured to establish baseline information. Multiple Tobit regression analyses were performed to explore the determinants for plate food waste generation. Plate waste generation was also compared between Lebanese and non-Lebanese cuisine restaurants. Results revealed that 1,620 tons of plate food waste are generated per year in Beirut, equivalent to 0.15% of Lebanon's total organic waste. Furthermore, Lebanese cuisine restaurants serving Mediterranean Mezze were found to generate 34 kg of organic waste per day more than restaurants that serve international non-Lebanese cuisine. The type of cuisine, kind of service, and menu planning were significantly associated with post-consumer food waste generation. This study revealed an increasing concern towards the amount of plate waste generated in Beirut, and thereby further research is needed to create baseline information at the national level.

Rural household food waste characteristics and driving factors in China

Household has been widely considered as the top contributor to food waste generation in industrialized countries. However, the characteristics and driving factors of household food waste generation in developing countries, particularly in rural areas, remain less understood. In the present work, we reported a case study for rural households in China, where food consumption structure has been undergoing rapid transformation, to explore the scales and drivers of rural household food waste generation. A direct-weighing method was used in a field survey for 207 rural households in 21 villages of 3 prefecture-level cities in Shandong province, northern China. We determined the average rural household food waste generation as 8.74 g/cap/meal (more than 90% was plant-based food waste in which nearly half was vegetable waste), a number much lower than that in high-income countries and the Chinese urban restaurants. We also found that such a number varies considerably by household (0–126.21 g/cap/meal), and almost half of surveyed households generated almost no food waste. Among the surveyed prefectural areas, food waste in Jinan was significantly higher than that in Dezhou and Weifang (P<0.01). Moreover, village type, household size, household income, household age structure, health status, pet keeping, household dietary diversity, and perception on food edibility are identified as key driving factors of food waste generation in Chinese rural households, while increased availability of information on food waste reduction and food storage conditions have relatively small but noteworthy impact on food waste reduction.

Evaluation of Household Food Waste Generation in Hanoi and Policy Implications towards SDGs Target 12.3

The issue of food waste, especially in developing economies, is a puzzle. Hanoi was selected as a case study to examine the current situation of food waste generated by consumers through daily habits/practices and to evaluate options for preventing and reducing food waste at the policy level through a literature/policy review and interview-style survey. An analysis of responses found that the self-reported food waste generation rate in Hanoi averaged 1192 g/day/household in urban areas and 1694 g/day/household in rural areas; cooking waste generated during meal processing/preparation accounts for more than 70% of the total; less than 20% of respondents separated out kitchen waste for reuse/recycling before disposal; expiration dates and deteriorating quality were cited as primary reasons for food waste at home in contrast with larger portions and over-ordering outside the home; leftover food is used indirectly as animal feed in urban areas and directly in rural areas; and most respondents indicate a willingness to reduce, reuse, and recycle food waste. To achieve SDG target 12.3, policymakers and practitioners must develop comprehensive food waste policies and actions targeting the entire supply chain, implement practical food waste management systems, and promote sufficiency strategies for saving food, reducing food waste, and maintaining health and well-being.

Challenges, opportunities, and innovations for effective solid waste management during and post COVID-19 pandemic

The crisis brought upon by the COVID-19 pandemic has altered global waste generation dynamics and therefore has necessitated special attention. The unexpected fluctuations in waste composition and quantity also require a dynamic response from policymakers. This study highlights the challenges faced by the solid waste management sector during the pandemic and the underlying opportunities to fill existing loopholes in the system. The study presents specific cases for biomedical waste, plastic waste, and food waste management - all of which have been a major cause of concern during this crisis. Further, without active citizen participation and cooperation, commingled virus-laden biomedical waste with the regular solid waste stream pose significant negative health and safety issues to sanitation workers. Single-use plastic usage is set to bounce back due to growing concerns of hygiene, particularly from products used for personal protection and healthcare purposes. It is expected that household food waste generation may reduce due to increased conscious buying of more non-perishable items during lockdown and due to concerns of food shortage. However, there is a chance of increase in food waste from the broken supply chains such as food items getting stuck on road due to restriction in vehicle movements, lack of workers in the warehouse for handling the food products, etc. The study also stresses the need for building localized resilient supply chains to counter such situations during future pandemics. While offering innovative solutions to existing waste management challenges, the study also suggests some key recommendations to the policymakers to help handle probable future pandemics if any holistically.

Behavioral and Demographic Antecedents to Household Food Waste

Researches about antecedents to household food waste generation are increasingly becoming popular. Various dimensions, such as food handling, purchasing behavior, waste management behavior, consumer values, the role of external cues and many other sets of predictors, including demographic variables, were identified by scholars as major influencers of food waste generation. However, there are conflicting inferences about the identified antecedents just as there remains no consensus as to how age, gender and income affect food waste. Moreover, there is limited number of literature on the influence of consumer values on food waste and in view of the local context. With the objective of augmenting extant literature, a survey of 180 primary purchasers of households was conducted, utilizing Partial Least Square - Structural Equation Modelling (PLS-SEM) as a statistical tool. Findings of this research reveal that food habits, such as food conservation and response to food condition the acceptance of expiration date-based priced and suboptimal food, are very important to determine the extent of food waste generation. Environmental concern shows a positive effect on materialism, which supports literature positing that people who expressed deep environmental concern do not necessarily have low materialistic values and vice versa. Environmental concern could be a normative belief, which is an individuals perception of peoples expectations that are socially accepted and desirable. Thus, the respondents may have an environmental concern because this is the right behavior, but this does not hinder individuals in satisfying their material life domain.

Household Food Waste: A Case Study in Southern Italy

To achieve the goal of reducing consumer-related food waste in developed countries, it is necessary to have an in-depth understanding of the factors shaping food waste, both in the household as well as at the point of purchase. Despite a growing number of studies on the subject, especially in recent years, the evidence on drivers of food waste and barriers to its reduction is somewhat conflicting. The current paper contributes to existing knowledge on food waste behaviour at the consumer level, providing original results from a direct survey conducted with a sample randomly selected in southern Italy to reveal consumer awareness, concerns and intentions towards food waste and to ascertain the existence of different consumer profiles with similar food waste behaviour. Since southern Italian regions have been shown to produce lower levels of food waste than regions in northern Italy, an in-depth analysis of the drivers behind food waste in this area could be considered an interesting case study. Our findings showed the existence of several consumer behaviour profiles that influenced household food waste generation. Strategies to reduce waste should take such differences into account in order to promote changes in food waste behaviour.

The Determinants of Household Food Waste Generation and its Associated Caloric and Nutrient Losses: The Case of Lebanon.

Food waste has a great impact on food and nutrition security, the environment, and global, regional as well as national economies. However, little is known about the associated nutrient loss embedded in wasted foods, especially in developing countries, with Lebanon being a case in point. The present paper uses data gathered from a survey of 250 households conducted in Beirut, Lebanon, in which respondents filled 7-day food waste diaries in order to investigate the drivers of food waste generation at the household level and its dietary content. The results show that food waste is approximately 0.2 kg per capita per day in urban Lebanon. This wasted food contains on average 451.2 kcal, 37.5 g carbohydrates, 14.9 g protein, 2.9 g dietary fiber, 2.4 μg vitamin D, 165.2 mg calcium and 343.2 mg potassium. Furthermore, a Tobit analysis of the socio-demographic and behavioral drivers of food waste generation was conducted. This analysis shows that being the sole homeowner, spending more on food, having a larger number of household members, being ready to eat everything prepared, and tending not to buy special offers, significantly increases household food waste generation, at least in terms of physical weight. This is the first study conducted in Lebanon and the Middle East aiming at investigating food waste, and the associated nutrient loss as well as the drivers of food waste generation at the household level. This work could help provide evidence for policymakers to address both food and nutrition security issues in Lebanon.

Attitudes and behaviors shaping household food waste generation: Lessons from Lebanon

Abstract Background Food consumption and wastage behavior varies across cultures, which warrants investigations in various countries and locations of different income levels. To date, information on the attitudes and behaviors of households in developing countries regarding food waste is scarce. The objective of this study is to assess the household attitudes and behaviors that determine food waste in Lebanon for a better understanding and for tailoring community based interventions. Methods A questionnaire, composed of 3 sections and 27 questions, was developed to assess the attitudes and behaviors towards food waste in Lebanese households. A convenient sample of 1264 households from the five governorates of Lebanon was interviewed in 2016 and 2017. The variable “eat everything prepared” was used as a proxy for food waste. The effect of various socio-demographic and behavioral factors on household food waste generation across urban and rural areas in Lebanon was estimated by means of a Logistic regression, using STATA. Results Socio-demographic variables such as employment, education, number of members in the household and income affected food waste volume. Behaviors such as eating out frequently and buying best offers were shown to increase food wastage. Also, beliefs such as feeling guilty decreased food waste generation. Rural households contributed less to food waste generation compared to urban areas. Conclusion Households contribute significantly to a country's food waste problem through their behavior and beliefs. Our findings showed that various household characteristics and food-related behaviors, attitudes toward recycling and other beliefs affected food waste generation in urban and rural communities of a developing country. Future research is still needed to better understand determinants of food waste at the household level in developing countries.

Household food waste generation: young consumers behaviour, habits and attitudes

Developing a sustainable food system can be achieved by reducing the amount of food waste generated. Large amounts of food are wasted worldwide. In the European Union alone, 88 million tonnes of food wastes are discarded annually. The high amount of waste generated is a significant threat to the environment. Food waste is generated at each stage of the life cycle, but the largest amount is recorded at the household level. In order to design preventive measures and contribute to environmental planning measures, the consumer behaviour must be evaluated. This paper presents the results obtained by observing the behaviour of young Romanian consumers regarding food waste generation. A structured questionnaire was developed, and face-to-face interviews were conducted. The research data were collected during 2 months (October and November 2016). The results show that most of the respondents prefer to buy food from the supermarket and almost half of them are buying food products every day. They specified that sometimes they are attracted by special offers and they agree that the main reason for food waste generation is the expiration date. The internal consistency of the results was determined using statistical analysis. One-way analysis of variance was used in order to find how well the model fits the data and if the model meets the assumptions of the analysis. Regarding the epistemology of the research, this study was conducted in a constructivist paradigm.