Household Food Waste Research Articles

Improving the energetic utilization of household food waste: Impact of temperature and atmosphere during storage

Food waste (FW) from households represents a major fraction of municipal waste and it is often collected in separate biowaste bins. Until waste collection is carried out, storage conditions in the biowaste bin influence FW properties. To draw conclusions for an optimized waste utilization in anaerobic digestion (AD), the aim of this study was to evaluate the impact of storage duration (20 to 40 days) and temperature (5 °C and 20 °C) on inherent energy potentials of household FW during aerobic and anaerobic storage. Therefore, physico-chemical parameters of recipe-based FW samples with reproducible initial compositions were monitored.After 20 days of aerobic storage, water contents (WC) were reduced from 61.9% to 39.5% (20 °C) and from 63.9% to 50.3% (5 °C) while organic dry matter (oDM) concentrations were lowered by 4.3% (20 °C) and 1.1% (5 °C). Increased pH-values of 6.6 (initially 5.5) were only measured for FW stored aerobically at 20 °C. In total, the energy potential was decreased by 31% (20 °C) and by 16% (5 °C). Thus, storage temperature and duration are crucial parameters for optimized aerobic FW storage leading to higher energy yields in AD.Instead, anaerobic storage of FW decreased pH-values to <5 while increasing WC in all samples (up to 67% at 20 °C). As oDM concentrations were preserved almost completely, the energy potential losses were only marginal proving that energy contents of FW could be preserved at household level. Consequently, energy yields in AD of FW could be increased through anaerobic storage conditions.

Critical food guidance

In this themed section, we argue that beyond health-related dietary goals for society, food guidance must also reflect the expanding public awareness and uncertainty about the complexities and vulnerabilities of the current food system. Increasingly influential issues include environmental change, agriculture-related pollution, food worker injustice, animal welfare, persistent household food insecurity, food waste, and fish stock depletion. No form of food guidance can address all these complex phenomena, but many people want to be informed and empowered to make change. Accordingly, academic and citizen groups have been devising an assortment of directives, recommendations, principles, and charters to promote alternative food environments and food behaviours that cumulatively support sustainable food systems. These on-going debates and efforts can collectively be termed critical food guidance.

Disentangling Drivers of Food Waste in Households: Evidence from Nigeria.

Food waste is a burden on society in terms of the money wasted. There is limited information on the determinants of food waste and the amount lost to food waste by households as most previous studies were on post-harvest losses. Hence, determinants of food waste among households in Kogi West Senatorial District, Kogi State Nigeria were investigated. A three-stage sampling technique was used to select the respondents, while a structured questionnaire was used for data collection. Data were analyzed using Tobit regression and an equality test. The study revealed that food waste was higher in male headed households. The average monthly food waste proportion among urban households was significantly higher than that of rural households. The estimated amounts lost to food waste per month were ₦2103 and ₦5530 for the rural and urban households, respectively. These represented 7.2% and 13.1% of the total expenditure on food per month for rural and urban households, respectively. Among rural households, leftovers of food and lack of proper storage were the main reasons for food waste, while leftovers of food and preparation of food more than needed were the reasons for food waste among urban households. The sex of respondents, work experience, and monthly income influenced the proportion of food waste among rural households, while the dependency ratio, monthly income, and monthly food expenditure were the determinants of proportion of food waste among the urban households. Non-Governmental Organization efforts through sensitization campaigns focused on the need to reduce food waste, especially among urban households, would help to reduce the financial burden of food waste on households.

Memory of famine: The persistent impact of famine experience on food waste behavior

The 1959–1961 Great Famine in China was one of the most devastating events in history and had long-term effects on economic behavior. This paper seeks to provide a novel explanation for heterogeneous food waste behaviors across age cohorts from the perspective of differing famine experiences. Based on 2004–2009 China Health and Nutrition Survey (CHNS) data, this paper constructs a difference-in-difference estimator to explore the long-term effects of the early-life famine experience of the household head on household food waste behavior in later life. The results indicate that the more serious famine that the household head experienced in early life was, the less wasted food and lost calories per capita there were, especially for adolescence during the famine. The mechanism analysis shows that households whose heads experienced the 1959–1961 Great Famine in early life tend to save more than those whose head did not. The findings contribute to a better understanding of the formation of preference and the variation in household food waste behaviors across age cohorts.

Citizens as an innovation source in sustainability transitions – linking the directionality of innovations with the locus of the problem in transformative innovation policy

This article argues that citizens play a key role in sustainability transitions: Citizens have unique knowledge on why social problems occur and experiment with possible solutions to these problems. Yet transformative innovation policy – a policy frame that promotes socio-technical systems change – is guided by a producer-centric innovation paradigm, which focuses on technological breakthroughs rather than social changes driven by citizens. By drawing on multiple research fields, and by using the example of household food waste, this article challenges this paradigm and asserts that addressing sustainability challenges requires a policy frame that defines citizens as an innovation source.

Hopefully that’s not wasted! The role of hope for reducing food waste

Food waste is a major global issue. Annually, more than 40% of all food produced for human consumption is sent to landfill, resulting in significant environmental, financial, and social consequences. Importantly, most of this waste happens at the household level. Hence, effective ways to influence intentions and behaviors to reduce household food waste must be identified. This paper investigates the impact of hope elicited by message framing on intentions and behavior relating to food waste reduction, and conditions under which such emotion is more effective. Results show hope elicited by gain (vs. loss) messages mediates the relationship between messages and behavior and intentions, and participants feeling hope show greater intention not to waste food when reading how (vs. why) messages. This research builds on current theory involving hope theory and message framing, presents avenues for future research and discusses managerial implications of message framing relating to behavior change campaigns.

46. Food systems solutions for reducing animal product food waste in households

46. Food systems solutions for reducing animal product food waste in households

Exploring Greek Citizens’ Circular Thinking on Food Waste Recycling in a Circular Economy—A Survey-Based Investigation

Food waste is one of the biggest global challenges. Thinking and acting for closed-loop cycles for energy and resources recovery is pivotal for meeting the Sustainable Development Goal 12.3 (SDG 12.3) by 2030. In this paper, the multifaceted problem of food waste and Greece’s national policy of circular economy is briefly given. Greece produces the highest annual per capita food waste output (142 kg) in Europe, indicating that the problem is rather large for the country. The solution to the problem inextricably linked to the implementation of the food waste hierarchy, was investigated through a survey integrating the possibility of energy recovery. The tailored questionnaire sent via e-mails and social media with the goal of identifying a snapshot of Greek citizens’ conceptions and practices regarding the management of their household food waste, and their familiarity with circular economy concepts. Results have shown that most respondents are aware of the problem’s existence, however, without considering it as important, according to 1565 responses gathered and analyzed using the IBM SPSS Statistics 27.0 program. Greek individuals are eager to recycle their food waste without expecting anything in return, but the majority seek recommendations on how to do it.

Household Attitudes and Behavior towards the Food Waste Generation before and during the COVID-19 Pandemic in Romania

Food waste represents an important aspect with social, economic, and environmental implications. As previous studies underlined, the COVID-19 pandemic led to changes in the food consumption patterns among consumers. The aim of the study was to investigate the main changes in household food waste management during the COVID-19 pandemic in Romania compared with the period before the COVID-19 pandemic. Factors affecting food waste were also analyzed. Data were collected among Romanian households using an online administrated questionnaire. The 784 usable questionnaires were analyzed using descriptive statistics and Cluster analysis. Consumers’ food shopping habits have become more sustainable during the pandemic, with a positive impact on waste management. The amount of the food losses decreased, people found ways to valorize the food scraps. The Cluster analysis of 25 food waste behavior factors lead to a 3 clusters solution: “wasters” (n = 264), “careless consumers” (n = 227), “careful consumers” (n = 359). While the “wasters” group was represented by consumers who chose to plan the shopping and the menu for the next period, were represented mainly by males with a lower level of education, the “careless consumers” did not choose to plan before going shopping, they discharge lower quantities of food compared with the first group. The “careful consumers” proved to be the most organized one, being preoccupied about the menu planning and reuse of leftovers. People became more conscious about their shopping habits; however, not all groups greatly improved their habits. The results indicate that more actions are needed to increase the awareness at the household level regarding food waste management and sustainable consumption during changing times.

Development of an Accurate and Sensitive Diagnostic System Based on Conventional PCR for Detection of African Swine Fever Virus in Food Waste

African swine fever virus (ASFV), a highly contagious virus, can cause diseases with high mortality rates in pigs, making it a pathogen of social and economic significance. ASFV has been reported to show potential long-term survival in living livestock, such as pigs, but also in leftover cooking meat and undercooked pork meat. Hence, it is possible that there could be direct reinfection or secondary infection through feed produced from household food waste and treatment facilities. Many polymerase chain reaction (PCR)-based molecular diagnostic techniques to detect ASFV in clinical swine samples have been reported. However, those with applicability for food waste samples, which contain relatively low viral copy numbers and may contain various unknown inhibitors of PCR, are still lacking. In this study, we developed a conventional PCR-based diagnostic system that can detect ASFV with high sensitivity from food waste sample types. The technique shows a 10–100 times higher limit of detection compared to that of previously reported methods based on conventional PCR and quantitative real-time PCR. It is also capable of amplifying a sequence that is approximately 751 nucleotides, which is advantageous for similarity analysis and genotyping. Moreover, a ASFV-modified positive material different from ASFV that could synthesize 1400 nucleotide amplicons was developed to identify false-positive cases and thus enhance diagnostic accuracy. The method developed herein may be applicable for future ASFV monitoring, identification, and genotyping in food waste samples.

Factors that Influence the Household Food Wastes

Factors that Influence the Household Food Wastes

Factors Influencing Behavior to Reducing Household Food Waste in Indonesia

The introduction of the determining factor is presumed to be powerful medium to promote a powerful intrusion into household waste management in Indonesia. This study expands the variables theory of planned behavior, the theory of interpersonal characteristics, and a complete model of environmental behavior by using intentions, attitudes, subjective norms, perceived behavioral control, habits, emotions. The sample in this study found 132 people, data processed using SEM Amos version 24. Statistical results and discussion showed that significant factors for behavior to reduce food waste were intentions, habits, attitudes, and perceived behavioral control. And that habits play an essential role in this research, so it is necessary to focus on the importance of the practice to get rid of addictions and be worth emphasizing&#x0D; Keywords: food waste, theory planned behavior, habits

What Reduces Household Food Waste in Japan? Nation-Wide and Region-Specific Contributing Factors in Urban and Rural Areas

We analyze the contributing factors (i.e., attribute factors and behavioral factors) that lead to household food waste in Japan by region (i.e., large cities, small cities, and villages) using a nationwide sample and an ordered probit model. As a result of the analysis, it was found that “gender”, “age”, “children in the household”, “occupation”, “safety awareness”, and “time” were related to the occurrence of food waste in terms of consumer attributes, which were common throughout Japan. In terms of consumer behavior, “action”, “checking labels”, and “food management” are related. Among these, only “checking labels” had a positive relationship with the occurrence of food waste. By region, “children in the household”, “time”, “safety awareness”, and “food management” were particularly affected in large cities, while they were less affected in small cities and towns. For those who had “agricultural experience”, the occurrence of food waste was significantly lower in towns and villages.

Assessing the effectiveness of food waste messaging

Food waste at the consumer level poses a global challenge for natural resources management and contributes to climate change. However, there is limited evidence regarding the best messaging strategies to fight household food waste. Here we experimentally test several food waste messages, aiming to identify the most effective strategies to promote individuals’ willingness to tackle food waste in the future. We used participants recruited via MTurk and employed a between-subjects design. Study 1 (N = 261) tested three common prompts (“reduce waste”, “don’t waste” or “stop waste”) and showed that only prompts to “reduce waste” were effective. Study 2 (N = 733) tested several consequences of food waste (economic, social or environmental), with none showing a significant effect on the willingness to tackle food waste. Lastly, Study 3 (N = 1459) tested whether combining different stimuli (prompts, consequences, tips for action) would produce stronger effects, but revealed mixed results, suggesting that more information is not necessarily better to help fight food waste. Implications for policy-making and intervention are discussed. These conclusions are based on self-reported measures and thus future research should further corroborate these results in field studies with an observed food waste impact.

Managing food waste is key to tackling climate change

Managing food waste is key to tackling climate change

Food handling practices and expiration dates: Consumers’ perception of smart labels

Household food waste is a major sustainability problem to solve. Smart labels can alleviate the contributing factor of incorrect interpretation of expiration date labels. However, so far little research has studied consumer handling practices and perceptions of such labels in the context of use. We address this through a qualitative, asynchronous and text-based focus group study with 18 UK smart label early adopter and mainstream consumers, using the case of smart labels on red meat packaging. Results show that consumers are heavily reliant on either expiration date or their own senses, and that trust in the label is a key factor towards including smart labels in everyday food handling practices. Findings imply that in-store demonstrations and information would support and foster uptake of smart labels.

Food and feed safety vulnerabilities in the circular economy

Circular economy (CE) is an approach that decouples economic activity from the consumption of finite resources, designs out waste, and instead promotes an economic model based on sharing, leasing, reuse, repair, refurbishment and recycling, in an (almost) closed loop. This extensive literature review identified and categorised CE practices within all stages of the food and feed production chain in Europe to provide an overview of current and envisaged practices. Four broad macro areas were identified within which CE practices are envisaged or currently used in Europe: primary production of food and feed; reducing industrial/manufacturing/processing waste; reducing food and feed waste in wholesale, food retail, catering and households; and reducing food and feed packaging waste. In each macro area, there were a variety of practices of interest regarding emerging risk to plant, animal, human health and the environment. Following consultation with EFSA and wider stakeholders, a focused literature search was carried out to identify emerging risks to plant, animal, human health and the environment from ‘novel foods and feeds within the framework of CE’. The literature showed a bias towards research investigating the suitability of novel feeds in terms of animal productivity parameters rather than on emerging risks of novel food/feed for animal, human, plant health and the environment. Those studies that investigated risk were almost entirely focused on the biological and chemical hazards, risks to health, and environmental impacts of insects as food or feed and the substrates that they are reared on. Emerging risks are characterised and recommendations made for future research. We recommend that future primary research in novel food and feed in the CE focuses on areas other than insect farming, and that there are further investigations into the potential risks associated with importation into the EU of livestock/goods that may have been subject to different restrictions/legislation.

Barriers and Enablers to Food Waste Recycling: A Mixed Methods Study amongst UK Citizens.

We aim to identify influences on UK citizens’ household food waste recycling as a basis for designing strategies to increase household food waste collection rates via local services. Using a UK dataset (n = 1801) and the COM-B (Capability–Opportunity–Motivation–Behaviour) model as a theoretical framework, we conduct quantitative regression and supporting thematic analyses to investigate influences on citizens’ recycling of food waste. Results show that automatic motivation (e.g., emotions and habit) and psychological capability (e.g., knowledge) predict household food waste recycling. Physical opportunity (i.e., dealing with food waste in other ways such as home-composting or feeding pets/strays, time and financial costs) was the main barrier to recycling food waste identified in thematic analyses. Participants also reported automatic motivation-related barriers such as concerns over pests, odour, hygiene and local authorities’ food waste collection capabilities. Based on findings we recommend the development of clear, consistent communications aimed at creating positive social norms relating to recycling and increasing knowledge of what can and cannot be put in food waste bins. Improved functional design and free distribution of bins and compostable caddy liners developed according to user-centred needs for cleanliness, convenience and hygiene are also needed. These will not be sufficient without a nationally uniform, efficient and reliable system of household food waste collection.

The Impact of Family Members Serving as Village Cadres on Rural Household Food Waste: Evidence from China

Based on nationwide survey data from China, we used a fractional logit model for analysis and propensity score matching (PSM) to evaluate the impact of family members serving as village cadres on household food waste. We found that, first, one household in rural China wasted an average of 1.62% of total food per day; in particular, the waste of staple foods was the most serious, with 5.14% of rice wasted per day. Differences in economic development, the geographical environment and diet habits caused differences in food waste in various regions of China. Second, empirical analysis showed that family members serving as cadres significantly increased household food waste. Third, the PSM results showed that family members serving as village cadres significantly increased household food waste and the waste of rice products. Households with members serving as cadres wasted 1.98% of total foods and 7.15% of rice products, on average, while other households wasted only 1.22–1.55% of total foods and 3.55–4.74% of rice products, on average.

Digestion and recovery of household waste (food) into biogas: The case study Ouargla city in Sahara- Algeria

The recycling of household waste through the anaerobic digestion of solid household waste into biogas represents one of the current topics that address the issues and environmental sustainability: renewable energy, depollution in urban ecology, methanogens in green chemistry. In this research, this contribution deals with the experimental digestion of household food waste (HFW) and vegetable, fruit and garden waste (VFG), using a chemical reactors, in order to evaluate the effect of temperature in the different phases, of 25oC, 35oC, 45oC, 55oC, and 65oC, at different Dry/humidity ratios: 40%, 50%, and 60%, on the production rate of biogas, in the food waste of the inhabitants of the city of Ouargla in Sahara (Algeria) (presentational sampling in terms of the amount of protein-rich and fatty food waste, and the ambient temperature). The result of research revealed that (under high temperature and wetting conditions) show the impact of the proteins and fats in the food waste on the high amount of biogas emitted (100% augmented) compared to the vegetable, fruit and garden waste.