Household Food Waste Research Articles

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.

How Food Becomes Waste: Students as “Carriers of Practice” in the UC Davis Dining Commons

ABSTRACT Understanding how food becomes waste is of critical importance in minimizing food waste. This article looks beyond attitudes and individual responsibility and focuses on the social practices that generate food waste. We use social practice theory to explore the transition of food to waste at the consumer level in the All-You-Care-to-Eat institutional setting of the UC Davis dining commons. Despite the growing body of research using social practice theory to understand household food waste, this approach has not been applied to educational institutions where there is great interest, need, and opportunity to reduce food waste.

Food Waste Reduction: A Test of Three Consumer Awareness Interventions

Halving food waste by 2050 as per the Sustainable Development Goal 12.3 is key to securing a food system that is sustainable. One approach to reducing household food waste is through education campaigns. We recruited 501 households divided into three types of intervention groups and compared with a control group to better understand the efficacy of diverse education campaign approaches. Food waste interventions included a passive approach (handouts), a community engagement approach, and a gamification approach. We conducted waste audits, household surveys (pre- and post-intervention), and a focus group at the end of the campaign. The passive and gamification groups had similarly high levels of participation, while participation in the community group was very low. The passive group and the gamification group had higher self-reported awareness of food wasting after the campaign and lower food wastage than the control group. Waste audits found marginally significant differences between the game group and the control (p = 0.07) and no difference between the other campaign groups and the control group in edible food wasted. Frequent gamers were found to generate less edible food waste than infrequent gamers. We conclude that the evidence about the potential for gamification as an effective education change tool is promising and we recommend further study.

Estimating Food Waste as Household Production Inefficiency

Measuring food waste at the individual household level has been nearly impossible because comprehensive, current data on uneaten food do not exist. By using food acquisition data, this article employs a new approach to estimating household‐level food waste via a stochastic production frontier model in which food waste is identified as input inefficiency. For households in our data, the average household wastes 31.9% of the food it buys, and this figure, using survey weights, translates to annual U.S. consumer‐level food waste valued at $240 billion. In addition, by accommodating heterogeneous wasting behavior, we find that healthier diets and higher income lead to more household food waste, whereas lower household food security, food‐assistance program participation, and larger household sizes are associated with less food waste.

A simplified environmental evaluation tool for food packaging to support decision‐making in packaging development

AbstractPackaging developers in the food industry must consider several, sometimes conflicting, environmental requirements on packaging along with an already complex combination of marketing, logistics and production requirements. Existing methods for the environmental evaluation of packaging either focus on a limited amount of environmental packaging criteria (such as recyclability or renewable content) or rely on life cycle assessment methodology requiring expert competence. To support the food industry in their efforts toward developing product and packaging combinations that reduce the total environmental impact in food supply chains, this article presents a simplified environmental evaluation tool for food packaging. The presented tool was developed through an iterative process in a collaborative research project with the food industry. It evaluates packaging systems based on packaging criteria sorted into four areas that represent the life‐cycle steps packaging material production, transport, household and end‐of‐life. A comparison of the tool results and screening LCA results for three packaging cases showed no major differences. From the practitioners' perspective, the main advantages of the suggested tool are that it does not require LCA‐competence, that the required input data is commonly available in packaging development projects and that its overall structure invites several functions of the company to participate. The theoretical benefits of the suggested tool are that it allows for a parallel assessment of eco‐efficiency and eco‐effectiveness criteria in a life cycle perspective and that it considers littering risk as well as the influence of packaging on food waste in households

Majority of Rural Residents Compost Food Waste: Policy and Waste Management Implications for Rural Regions

A growing number of municipalities and states are implementing household food waste diversion efforts such as curbside compost programs, though these programs present challenges for participation and implementation. While many food waste diversion programs are occurring in densely populated regions, understanding food waste management in rural regions is less studied. This research examines the food waste perceptions and current and future food waste management behaviors of residents in Vermont, one of the most rural U.S. states, through a representative telephone survey of Vermont residents (n=583) in 2018. The findings suggest 55% of residents support banning food waste from landfills. Furthermore, 72% of residents compost at least some of their food waste currently and more than 75% anticipate doing so in the future. Conversely, 34% of residents anticipate using the garbage or a curbside compost pickup program in the future with urban county residents, renters, and those currently using garbage most interested in curbside programs. The majority of respondents were unwilling to pay anything additional for curbside compost pickup programs. These results suggest food waste management strategies in rural regions may be different than densely populated areas, particularly for programs that may require significant investments and have limited participation given the popularity of home composting. As a result, greater investment in education and infrastructure for backyard composting may be an important component of rural food waste management.

Snap-Send-Share-Story: A Methodological Approach to Understanding Urban Residents’ Household Food Waste Group Stories in The Hague (Netherlands)

Rich understandings of the phenomenon, urban household food waste (HFW), are critical to realizing the vision of sustainable, inclusive human settlement. In 2018/19, an exploratory study of HFW perceptions and practices of a diversity of urban residents, was conducted in the Bezuidenhout neighborhood, The Hague (Netherlands). Nineteen participants, communicating in one of three languages, as per their preference, participated through-out this visually enhanced study. The sequential “Snap-Send-Share-Story” qualitative, participatory action research (PAR) inspired methodology, employed in the study, is introduced in this paper. Focus groups (“Story”) which resourced and followed photovoice individual interviews (“Snap-Send-Share”) are principally emphasized. Three focus groups were conducted viz. Dutch (n = 7), English (n = 7) and Arabic (n = 5), within a narrative, photo elicitation style. Explicit and tacit, sensitive, private and seemingly evident yet hard to succinctly verbalize interpretations of HFW—shared and contested—were expressed through group stories. Participants accessed a stream of creativity, from photographing HFW in the privacy of their homes to co-constructing stories in the social research space of focus groups. Stories went beyond the content of the photographs to imagine zero HFW. This approach encouraged critical interaction, awareness of HFW, reflexive synthesis of meaning and deliberations regard social and ecological action.

Anaerobic Co-digestion of Food Waste with Cow Manure

The composition of waste generated in urban areas of Nepal is primarily decomposable which provides scope to convert the waste into energy. In addition, organic fraction of municipal waste is a serious environmental and economic burden in Nepal. In this study, samples from food waste were taken from household of Biratnagar Metropolitan city and Kathmandu University Canteen, Dhulikhel. The samples were analyzed for physical and chemical properties and biogas production. The feed containing 6% TS were analyzed for the potential of biogas production from the canteen food waste (CFW) of Kathmandu University (KU) and household food waste (HFW) from Biratnagar in ambient and control temperature (35 ℃) in a batch reactor. This was also conducted for food waste mixed with 30% cow manure in both the conditions. The average total solid and volatile solid for BFW were 17.7 and 93.2% of TS and CFW were 19.9 and 90.2% of TS, respectively. In every run of the experiment, the volume changes of gas were monitored. Both in the ambient and the controlled temperature, biogas production and yield were higher when 30% cow dung as inoculum was added in both samples. Moreover, the biogas production and yield of CFW was also higher than the BFW at different conditions. This shows that food wastes characteristics and biogas production potential varies depending on the source of the food waste, inoculum added and operating condition for the anaerobic digestion process.

Developing a Problem-Solving Cooking Class Program to Encourage Behaviors Reducing Household Food Waste

Developing a Problem-Solving Cooking Class Program to Encourage Behaviors Reducing Household Food Waste

Avoiding household food waste, one step at a time: The role of self‐efficacy, convenience orientation, and the good provider identity in distinct situational contexts

AbstractA primary cause of food waste in households is a lack of food capabilities. Yet, the antecedents of food capabilities and its relationship with causes of food waste across different situational contexts remain poorly understood. We apply self‐efficacy theory in combination with convenience orientation and good provider identity in a mixed‐methods study. Findings reveal that the sequential structure of self‐efficacy explains how capabilities contribute to food waste avoidance. A good provider identity, however, increases food waste, and also turns out to further convenience orientation. Food capabilities, in turn, reduce convenience orientation. Qualitative insights shed light on consumer's own accounts of their abilities. The findings contribute to a theory‐based understanding of how consumers manage the complex issue of food waste. Findings imply that public policy and marketing should aim to strengthen consumers' self‐efficacy beliefs and redefine the good provider identity, in particular in social contexts, to reverse its effect on waste.

Consider a broccoli stalk: How the concept of edibility influences quantification of household food waste

Food waste measurement and policy often seek to differentiate between edible food and associated inedible parts, acknowledging different underlying causes for discard and different preferred solutions for waste management. Given the varying views of edibility within and across cultures, there is no widely agreed upon or universal categorization. To understand how edibility influences the outcome of food waste quantification, we applied four different categorizations to 489 household kitchen diaries from Denver, CO and New York City, NY. We also compared them to how respondents self-characterized edibility. We found that the percentage of total food discarded considered edible ranged from 52% to 71% and that the top ten lists of most discarded edible foods changed based on the categorization used. We found that edibility does matter when studying household food waste in terms of defining the extent of the problem, identifying hot spots for intervention, and tracking progress over time. Additionally, we found that respondents’ perceptions of edibility varied and were not aligned with any of the four categorizations. Our findings suggest that how edibility is defined should be rigorously and transparently considered and that the varied perceptions of edibility may influence what and how interventions to reduce wasted food are designed, targeted, and evaluated.

Industry versus Government Regulation of Food Date Labels: Observed Adherence to Industry-Endorsed Phrases

A leading factor in the creation of avoidable household food waste is confusion about food date labels. In the United States, date labels are largely unregulated, resulting in a plethora of date label phrases used in commerce. Federal regulation has been proposed but never passed, while both industry and government have provided voluntary guidance on preferred label phrases. We study food producer adherence to the label phrases endorsed by the Trading Partner Alliance (TPA, an industry group), which includes “Use By” for perishable products subject to a material degradation of critical performance or potential food safety concern and “Best If Used By” for all other packaged foods. Based on three studies conducted between the fall of 2018 and the summer of 2019 that use two distinct measurement methodologies, we find adherence to be less than 50% and to differ by product category, retailer, region, and brand type (store versus national brands). We find numerous dry goods and other foods that are better suited to the “Best If Used By” phrase instead feature the “Use By” phrase. This misapplication of phrases to products and the low TPA phrase adherence rate suggests that practices as of the summer of 2019 may still contribute to consumer confusion about date labels and to inadvertent food discard. We explore possible reasons why our estimated adherence rate is lower than industry reported figures and discuss tradeoffs between government regulation and industry self-regulation.

Food waste as the consequence of competing motivations, lack of opportunities, and insufficient abilities

Abstract This study explores the motivations, opportunities, and abilities that consumers have for reducing food waste in everyday contexts that involve competing (food-related) goals. The framework of motivations, opportunities, and abilities is used to disentangle the complex array of factors that contribute to food waste. Results from 24 focus groups conducted in four European countries reveal that household food waste is the unintended result of balancing multiple competing goals. The results also indicate that abilities and opportunities influence the ease with which consumers can reduce food waste and act upon other goals (to which they assign greater value). These insights imply that, in addition to strengthening the importance that consumers attach to reducing food waste, interventions should focus on providing opportunities and abilities that will enable consumers to comply with multiple goals, including food-waste reduction.

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.

Determinants of household food waste value in Indonesia: a study case on high education level parents

In the world, amounting to about 1.3 billion tons is lost or wasted every year. This study used a quantitative method and descriptive analysis to find the determinants of consumer household food waste behavior in Indonesia. The study used multiple linear regression to found the significant factors that determined household food waste. The results were (1) knowledge of the parent, (2) recording of the shopping list, and (3) waste size become the factors that have a significant impact on waste value. The findings suggest that public advertisement about food waste could be generated knowledge of the parent, and the practice of management principle could be used on the food waste management on consumer behavior.

Assessing the economic and environmental sustainability of household food waste management in the UK: Current situation and future scenarios

The value embedded in food waste is increasingly being recognised, with the UN targeting a 50% reduction in consumer food waste and the EU recycling of 60% of all household waste, both by 2030. Aiming to provide guidance on the most sustainable food waste utilisation routes, this study evaluates the life cycle environmental and economic sustainability of five plausible scenarios for the year 2030. Focusing on the UK for context, these are compared to the current treatment of food waste as well as to its potential future prevention. The scenarios consider a differing share of four widely-used treatment methods: anaerobic digestion, in-vessel composting, incineration and landfilling. The scenario with the highest anaerobic digestion share that recovers both heat and electricity is the best option for seven out of 19 environmental impacts and the second best for life cycle costs. Upgrading anaerobic digestion biogas to biomethane achieves the lowest global warming potential and life cycle costs. Net-negative global warming potential (savings) can be achieved if the heat from anaerobic digestion and incineration or biomethane are utilised to displace natural gas. Displacing a future electricity mix does not lead to significant global warming potential savings due to the expected grid decarbonisation. However, savings are still achieved for metal depletion and human and terrestrial toxicities as they are higher for decarbonised grid electricity due to the increased share of renewables. A greater share of in-vessel composting leads to higher impacts because of the high electricity consumption. Landfill reduction has an economic advantage for all the scenarios, except for the business-as-usual, with life cycle costs 11–75% lower than for the current situation. While future scenarios improve the overall sustainability compared to the current situation, halving food waste by 2030 can save 15 times more greenhouse gas emissions than the best treatment scenario without waste reduction. Therefore, any commitments to improve the sustainability of food waste treatment must be accompanied by an effective waste prevention strategy. The outcomes of this work can help waste treatment operators and policy makers towards more sustainable food waste management. Although the focus is on UK situation, the overall conclusions and recommendations are applicable to other regions.

Factors affecting household food waste among young consumers and actions to prevent it. A comparison among UK, Spain and Italy

Food waste is a critical issue with multiple ethical, environmental and economic consequences. The aim of this study is to investigate which factors most affect food waste and determine what actions are undertaken to prevent it at the household level. The study, while privileging a behavioural perspective, focuses on the overall consumption process, from purchasing through final food consumption, thus assuming a broad perspective. The data for this study were collected among Italian, Spanish and English populations using three public online questionnaires administered from January to September 2017. This resulted in a total of 3323 usable questionnaires referring to a sample population aged between 18 and 35 years. As for the main motivation to waste food, the research findings provide strong evidence of the importance of in-store behaviour and food management at home in reducing the frequency of food waste in all the three countries examined. As for the actions preventing food waste, the consumption of leftovers appears as a relevant determinant in minimising food waste. The findings confirm that food waste is a complex issue that requires a broad approach of analysis considering several factors simultaneously. The study also provides further insights regarding the relationship between eating outside the home and food waste, which is a topic of debate in the extant literature. Finally, the study improves the overall knowledge about actions that prevent food waste, which have previously been poorly investigated.

Date-label use and the waste of dairy products by consumers

Abstract This study contributes to the household food waste literature by helping us to understand the personal and social factors that influence our use of expiry-date labels on dairy products. It uses an extended theory of planned behaviour (TPB) model with the additional variables of habit and food waste attitudes as well as two upstream expiry-date behaviours, checking date labels in shops and checking date labels in the fridge. Data was collected from consumers in a two-stage survey. Results indicate that both intentions and habit had a relatively strong influence on behaviour, as did the upstream expiry-date behaviours of checking date labels in shops and checking date labels in the fridge. Attitudes, food waste attitudes, and social norms were all found to be associated with intentions whereas perceived behavioural control (PBC) was not found to be associated with either intentions of behaviour. These findings have implications for our understanding of behaviours associated with food waste and therefore for food waste reduction policy and communication efforts.

Quantification and determination of household food waste and its relation to sociodemographic characteristics in Croatia

Every year in the EU alone, almost 90 million tonnes of food is lost. The sectors contributing the most to this amount are households, accounting for 53% of total food waste. Bearing in mind the fact those two-thirds of this amount refers to the occurrence of waste which is theoretically avoidable, the greatest attention should be paid to the generation of food waste in households. In Croatia, there is no data on the quantities of food waste produced, but only estimates on the amount of such waste. The aim of this research paper was to determine the type and amount of household food waste and the differences in production of waste relative to the socio-demographic characteristics of household members. The research was carried out by 115 Croatian households, who self-reported the amount of food waste during seven days. According to the results, on average, 2.57 portions of food waste were reported as the amount of discarded food per household member per day, equivalent to 0.21 kg of food waste mass. In general, the typical Croatian household generates 75 kg of food waste per person on average. The age of respondents positively affected the prevention of waste, while the income level and the number of children under the age of 18 in the household had an adverse impact.

Prediction of Volatile Organic Compounds (VOCs) From Decomposition of Local Household Food Waste Using the Artificial Neural Network

This study examines the potential of artificial neural network (ANN) to predict Total Volatile Organic Compounds (TVOCs) released via decomposition of local food wastes. To mimic the decomposition process, a bioreactor was designed to stimulate the food waste storage condition. The food waste was modeled based on the waste composition from a residential area. A feed forward multilayer back propagation (Levenberg – Marquardt training algorithm) was then developed to predict the TVOCs. The findings indicate that a two-layer artificial neuron network (ANN) with six input variables and these include (outside and inside temperature, pH, moisture content, oxygen level, relative humidity) with a total of eighty eight (88) data are used for the modeling purpose. The network with the highest regression coefficient (R) is 0.9967 and the lowest Mean Square Error (MSE) is 0.00012 (nearest to the value of zero) has been selected as the Optimum ANN model. The findings of this study suggest the most suitable ANN model that befits the research objective is ANN model with one (1) hidden layer with fifteen (15) hidden neurons. Additionally, it is critical to note that the results from the experiment and predicted model are in good agreement.