Reduce Food Waste Research Articles

How to improve the consistency of consumers’ food waste reduction intentions and behaviors? An analysis based on the expanded Motivation–Opportunity–Ability framework

The increasingly serious problem of food waste in China has become an important bottleneck constraining sustainable development, posing a great challenge to food security, resource and the environment. Therefore, it is urgent to reduce food waste. However, the inconsistency between consumers’ intention to reduce food waste and their behavior weakens the effectiveness of anti-food waste efforts to some extent. Based on the extended MOA model, this study examines consumers’ intention-behavior gap in reducing food waste and explores the moderating effects of opportunity, ability and face consciousness on the conversion of food waste reduction intention into actual behavior in the context of China. In addition, we further categorize consumers into high and low face consciousness groups to explore the differences in the moderating effects of opportunity and ability. The results show that there is indeed a gap between consumers’ food waste reduction intention and behavior. In terms of the moderating effects, the factors of external environment, emotional information, and ability have a significant positive moderating effect on the conversion of food waste reduction intention into actual behavior, while rational information has no significant moderating effect. Notably, face consciousness plays a significant negative moderating effect. For the high face consciousness group, only emotional information has a significant positive moderating effect; while for the low face consciousness group, external environment, emotional information, and ability have a significant positive moderating effect. What’s more, rational information has a non-significant moderating effect on both the high and low face consciousness groups.

Comparison of Food Selection with the National School Lunch Program Meal Pattern Guidelines and Assessment of Children's Food Intake and Waste Using Digital Photography in a School Cafeteria.

Background: School lunch is an important nutritious food source for children. The National School Lunch Program (NSLP) meal patterns guidelines have been established to promote healthier school lunches. This pilot study compared food selection during lunch in a school cafeteria with the NSLP meal pattern guidelines. Food intake and waste were also examined in relation to food selection. Methods: In a cross-sectional design, data were collected from children in the 1st, 6th, and 10th grades from a school in the United States. The digital photography of foods method was used to assess children's food selection, intake, and waste at lunch over 3 weeks. Results were presented as percentage, frequency, and mean ± standard deviation. Results: About 48 children from 1st grade, 47 from 6th grade, and 50 from 10th grade participated each day. Food selection in these grades consistently fell below the NSLP guidelines, with 69%, 79.8%, and 86.9% of children selecting less than the guidelines for energy, respectively. On average, only 10.4% of children selected vegetables at or above the guidelines. About 41% of the selected energy, 43% of fruits, 43% of vegetables, and 56% of milk were discarded as plate waste across all grades. Conclusions: Selection of energy and vegetables was consistently below the NSLP guidelines, yet almost half of the selected fruits, vegetables, and milk were wasted by children. Initiatives to enhance meal quality and variety, along with nutrition education interventions and school policies, are needed to improve food selection and intake and reduce food waste.

Developing a Real Time Non Invasive Approach to Distinguish Natural and Artificial Ripened Fruits

In this project we focuse on detecting artificial and natural ripened fruit using the sensor introduces a novel Internet of Things-based method. An ESP32 microcontroller serves as the system's central hub and is responsible for gathering and interpreting data from a wide range of sensors. These sensors include a DHT sensor that measures the temperature and humidity inside the fruit container, a moisture sensor that determines the moisture content of the fruits and vegetables, a weight/load sensor that tracks the weight of the produce, and a MQ2 gas sensor that carefully measures the concentration of ethylene gas released by fruits [7]. This strategy reduces food waste and preserves agricultural products by providing a more effective and sustainable substitute for conventional techniques. A key component of guaranteeing the freshness, quality, and market value of fruits and vegetables is their timely ripening.The ability of the system to continuously evaluate the complex interactions between temperature, humidity, moisture, etc. This project presents the development of an IoT-based system for preventing the premature ripening of fruits and vegetables. The system utilizes sensors to monitor ethylene gas concentration, temperature, humidity, moisture content, and weight, enabling timely intervention to regulate ripening conditions. By detecting changes in these parameters, the system can activate a DC fan to improve air circulation and disperse ethylene gas, and a DC pump to spray ethylene absorbent onto the fruits. This helps to control the ripening process and prolong the shelf life of fruits and vegetables.

Navigating the Digital Divide for Sustainability: Emotional and Cognitive Pathways to Food Waste Reduction Through Social Media Advertising

Applying behavioral reasoning theory, this study examines the effect of social media food waste advertising on consumers’ intention not to waste food, with customer–brand communal engagement and awareness of food waste consequences acting as mediators, and fast-food customers’ altruism as a moderator. Structural equation modeling was applied to data from 422 customers of Malaysian retail fast-food chains. The findings reveal that social media food waste advertising positively affects customers’ intentions not to waste food directly and indirectly through two mediators: awareness of food waste consequences and customer–brand communal engagement. The stronger mediator was awareness, and it indicated that cognitive factors play a greater role in pro-environmental behaviors than emotional ones. Additionally, this study demonstrates that customer altruism moderates the cognitive pathway but not the emotional pathway. The results of these findings suggest that social media campaigns should focus on both cognitive and emotional dimensions as well as personal value to maximize effectiveness. The findings have implications for fast-food chains to design more effective social media campaigns that promote food waste reduction as part of broader sustainability goals in the food industry.

From plate to waste: a cross-sectional study of food waste trends in Al Ahsa, Saudi Arabia

BackgroundFood waste is a global concern that needs special attention and urgent actions to reduce the amount of wasted food. This study aims to investigate the trend of food waste in Al Ahsa.MethodsThis is a cross-sectional study designed to analyze the factors associated with the generation of wasted food within Al Ahsa community.ResultsThe results showed that out of 257 participants, 82.9% were of Saudi nationality, 83.3% were females, 69.6% below 34 years and the family sizes mean was around 6. The majority of study participants were unemployed (62.3%), the employed ones were in healthcare field (56.4%). No significant gender differences was found in terms of other food waste-related variables. No significant association was found with age and occupation. Non-Saudi participants significantly report a lower frequency of wasting food and a higher rate of attitudes toward food waste sorting with p = 0.02 and p = 0.02, respectively. Working participants showed significant differences in terms of attitudes toward food waste sorting (p = 0.002), attitudes toward reducing food waste (p = 0.042), and the amount of food wasted per day (p = 0.010) when compared to those who are not working. Doctorate level of education exhibited significant (p = 0.002) attitudes toward food waste sorting and those who are in the commerce field of education had higher mean scores (M = 2.81, SD = 0.84) to reduce food waste. The cause of food waste was related to expiry date (61.1%). The common cause of wasting food when eating out or ordering online, was related to participants’ preference for trying a variety of dishes (40.1%). The participants adherent to home-cooked food during pandemic (mean 3.85, SD 1.40). Males reported a slightly higher impact of COVID-19 on their dietary habits when compared to females (p = 0.04). The majority of participants agreed that sharing food with neighbors decreases food waste (Mean = 3.96, SD = 1.32). Moreover, they do not throw food due to religious and cultural beliefs (Mean = 3.36, SD = 1.60).ConclusionCreating educational campaigns, promoting sustainable waste management and integrating technology to reduce food waste are recommended to achieve Saudi vision 2030.

A scoping review of food consumer aspects in transitioning to a safe and just agrifood system

Abstract The agrifood system holds the key to identifying potential transformative pathways to achieve prosperity for all within the limits of the planet's natural resources, thereby fostering a safe and just operating system (SJOS) for future generations. The agrifood system is currently not on the right track to meet this ambition. Food-consumer processes such as preference shifts toward healthy diets and substantial reductions in food losses and waste could help to avoid severe environmental degradation and decrease overall mortality, although it remains unclear whether such transitional developments are entirely compatible with socially responsible thresholds. In this paper, we conduct a scoping review approach to map the evidence on the underlying drivers of such demand-side processes in the context of a SJOS with the aim to provide insights on how to transform the EU agrifood system. This review specifically examines how consumer aspects influence the SJOS, rather than exploring the bidirectional relationship. We used a scoping review approach to select relevant studies. The selected papers were subjected to quantitative and qualitative analyses. As a result, we extract insights and draw lessons from the role of food-consumer processes in the transition toward a more SJOS for the agrifood system.

Effect of pretreatment and peracetic acid pulping on cellulosic materials converted from spent coffee grounds.

Spent coffee grounds (SCG) are the waste byproducts of coffee brewing. While SCG can be valorized to produce functional biopolymers due to their valuable structural components, the lignocellulosic structure of SCG is resistant to degradation because of the tightly bound lignin. Therefore, a pretreatment step is required before pulping with peracetic acid (PAA), an eco-friendlier alternative to traditional pulping methods, to facilitate the extraction of these desired cellulosic materials. Formic acid:acetic acid:deionized water (FA:AA:W=30:50:20) or 60% (v/v) ethanol pretreatments were applied to SCG to compare the characteristics of the resulting cellulosic materials after PAA pulping. Lignocellulose analysis showed that the lignin content (7.06%) of ethanol pretreated SCG was significantly lower (p<0.05), and the cellulose content (29.52%) was significantly higher (p<0.05) than the untreated SCG (15.50% and 11.50%, respectively), indicating that an adequate amount of lignin was removed to obtain the cellulosic materials after the pretreatment process. Morphological and structural changes in the lignin and hemicellulose were observed in all the pretreated SCG, which further confirmed that these components were degraded with pretreatments and pulping. Ethanol pretreated SCG showed the most optimal results based on the greatest lignin decrease seen from its lignocellulose composition, appearance, and structure. This study exemplified a conversion process to extract cellulosic materials from SCG more efficiently to utilize for cellulose-based products and verify its potential to be valorized as a waste byproduct. PRACTICAL APPLICATION: Coffee companies can provide the spent coffee grounds (SCG) they produce to develop cellulose-based materials to make biodegradable packaging products rather than throwing them out or burning them. Using SCG for producing cellulose-based materials can help promote sustainability and reduce food waste worldwide. SCG can be utilized as an alternative source based on their abundance and desired biopolymeric properties, providing innovative solutions to industries and increasing consumer awareness of this cause.

Chitosan Based Edible Coatings: Enhancing Shelf Life and Quality in Fruits and Vegetables

Chitosan-based edible coatings have gained considerable attention as a sustainable solution for harvested fruits and vegetables which are highly prone to post harvest decay and quality deterioration during storage. Chitosan, derived from chitin exhibits biocompatibility, biodegradability and antimicrobial properties making it an ideal material for edible coatings. Edible coating act as effective barriers to moisture loss, gas exchange and microbial contamination thereby enhancing the quality and extending the shelf life of produce. Research has shown that chitosan coatings can significantly reduce respiration rates, inhibit enzymatic browning and preserve the sensory qualities of fruits and vegetables, contributing to a reduction in food waste and improved food security. The effectiveness of chitosan based coating is influenced by factors such as chitosan concentration, the addition of other natural additives and the methods of application. Studies have demonstrated that chitosan coatings alone or in combination with essential oils or plant extracts effectively reduce weight loss, maintain firmness and prevent spoilage in horticultural perishables. Additionally, nano-encapsulated chitosan formulations have been explored for their enhanced protective effects offering more uniform coatings with superior barrier properties. The application of chitosan coatings is expected to evolve with the integration of nanotechnology, the development of functionalized chitosan molecules and the use of biocompatible additives. Chitosan coatings have been successfully applied commercially, such as in the preservation of perishables illustrating their potential as a sustainable solution with practical benefits for both scientific advancement and industrial application These innovations will further improve the efficacy of coatings by enhancing their moisture and gas barrier properties along with antimicrobial and antioxidant properties. Additionally, sustainability concerns are driving research into eco-friendly sources of edible coating and chitosan is a promising alternative to synthetic or chemical ingredients or fungicides. As the technology advances, chitosan based edible coatings are likely to have increased commercial adoption due to its sustainable and biodegradable nature. However, Chitosan-based coatings face challenges with solubility, application consistency, scalability, cost, allergen concerns, and varying regulatory standards.

Analyzing Consumer Motivations and Behaviors Towards Upcycled Food from an Environmental Sustainability Perspective

Green energy consumption is a pressing global environmental issue that necessitates the optimization of food system circularity to effectively utilize natural resources. The rise of food technology has introduced upcycled food as a promising solution for reducing food waste and promoting sustainability. Despite its potential, research on consumer attitudes toward upcycled food remains scarce. This study investigates the role of upcycled food in shaping Taiwanese consumers’ behaviors in response to environmental challenges, utilizing the value–attitude–behavior (VAB) model with a focus on variables such as “product novelty”, “green perceived value”, and “ethical consumption”. Using convenience sampling, 297 valid responses were collected, achieving a response rate of 91.1%. Findings indicate that health values significantly enhance positive attitudes toward upcycled food, which in turn positively influences behavioral intentions. However, neither green perceived value nor product novelty significantly affected these intentions. These insights highlight the importance of prioritizing health values, consumer attitudes, and ethical consumption in marketing strategies for upcycled food to engage potential consumers and promote environmental sustainability. This study addresses a critical gap in the existing literature and suggests a strategic direction for the food industry.

The Effectiveness of China’s Anti-Food Waste Campaign on University Canteens

Food waste in university canteens is a significant issue in China, contributing to environmental degradation and financial inefficiencies. In response, the Chinese government and universities have implemented comprehensive anti-food waste campaigns aimed at reducing waste volumes and promoting sustainable consumption practices. This paper examines the effectiveness of these measures, focusing on their impact on student behavior, operational efficiencies, and broader environmental benefits. Key initiatives include the introduction of portion control options, educational programs, and advanced waste monitoring technologies. Through case studies and comparative data analysis, the study highlights significant reductions in food waste, cost savings, and improved environmental outcomes. The findings underscore the importance of combining technological innovation with behavioral change to achieve long-term sustainability in campus dining.

Could Assortment Rationalisation Help Reduce Food Waste in Grocery Stores?

Could Assortment Rationalisation Help Reduce Food Waste in Grocery Stores?

Achieving SDG 12: impact of food choice, food waste and dignity

Increasing food insecurity (FI) in the UK has led to increased food bank usage(1). This underrepresents true levels of need, since many with FI utilise alternative coping strategies(2). Food banks are designed to provide emergency food for a limited time, requiring referral with proof of need. They have been critiqued for this and their limited food choices(3), which add to the stigma experienced by many clients(4). Their nutritional quality has also been criticised(3). The UN Sustainable Development Goals (SDG) require action to address socioeconomic drivers of inequity. Several are nutrition-related including SDG2 (zero hunger) and SDG12 (responsible production and consumption)(5). Part of SDG12 aims to halve per capita levels of food waste by 2030(5). Surplus food is often used to feed those with FI through community support schemes like social supermarkets, alternatives to food banks. This study evaluated social supermarkets to identify client experiences and perceptions of surplus food, food waste and stigma.Bespoke questionnaires were administered in two social supermarkets in Sussex on three site visits (n = 111). Additional optional telephone interviews (n = 25) were conducted. Ethics approval was obtained from Kingston University London. Of particular interest were client views on quality and choice of food available, and implications of this for SDG12. Thematic analysis of qualitative data was carried out to identify key themes, while quantitative data were statistically analysed to explore impact of demographics using Kruskal Wallis tests with posthoc Dunn’s and Bonferroni correction.Of particular interest were client views on the quality and choice of food available, and the implications of this for SDG 12. The majority (n = 102; 91.9%) agreed or strongly agreed that choosing what they ate rather than being given no choice mattered to them, while 76.6% (n = 85) agreed or strongly agreed that the social supermarket helped them to reduce food waste. Interviews revealed these were linked, and the impact on food waste was not solely due to the use of surplus food but to offering food choice with clients choosing what they and their families liked and would eat; being given no choice increased the likelihood of foods being wasted.[Social supermarket client quote] ‘I think [choice] is important, I hate, absolutely hate waste, I don’t agree with it, I don’t agree with throwing things away that you could eat. And if someone made that choice for you, you might not be able to eat it and want to eat it’.Food choice therefore increased client agency, reducing the potential for stigma and trauma. Using surplus food to feed those dealing with FI is problematic. Nonetheless, offering food choice represents a more client dignified experience with potential to reduce food waste, thereby arguably helping to achieve SDG12.

Reducing food waste for environmental sustainability: study in Indonesia

Abstract Food waste is one of the problems that must be resolved immediately considering the difficulty of this type of waste to be reprocessed. Food waste has negative economic, social and environmental consequences and occurs most often during the consumption stage, especially in households. Thus, to assist Indonesian policies aimed at minimizing food waste, the purpose of this research is to comprehend consumer food waste behavior (FWB). This study explains this phenomenon using awareness, knowledge, and the Theory of Planned Behavior (TPB). The results of analysis from 205 Indonesian respondents using PLS-SEM found that attitude, subjective norms, and perceived behavioral control had a significant influence on food waste avoidance intention (FWAI) which ultimately could minimize FWB. However, it has been demonstrated that awareness has little impact on consumer understanding, which in turn has no impact on FWAI and FWB. These results can provide an idea for regulators in Indonesia regarding the variables that must be influenced so that consumer behavior can be changed, and food waste can be reduced. The results of this investigation also contribute to realizing Goal No. 12 of the Sustainable Development Agenda, which is responsible for production and consumption.

Sustainability assessment of educational approaches as food waste prevention measures in school catering

A large proportion of school meals are wasted, leading to missed opportunities to nourish pupils, environmental impacts, and economic losses. This intervention study evaluated the long-term efficacy of three educational approaches (giving feedback to guests via plate waste tracker, pedagogic meals, and kitchen workshops) in reducing plate waste in school canteens across Europe (Austria, Germany, and Sweden). Following the intervention, a sustainability assessment was conducted, including environmental, economic, and social perspectives. The results showed that the plate waste tracker significantly reduced plate waste, by 17% (4 g/guest) from an already lower baseline level of 23 g/guest, while demonstrating long-term efficacy with sustained waste reduction up to 15 months post-implementation. This reduction lowered the environmental impacts (by 212 kg carbon dioxide equivalents per school & year) and nutrient losses (1018 MJ, 12 kg protein, and 4 kg fiber per school & year), while proving cost-effective with a payback period of only 1–2 years. Therefore, despite upfront costs and implementation barriers, food waste reduction measures in school canteens provide substantial long-term benefits across environmental, economic, and social dimensions, making them a valuable investment for sustainable school meal programs.

SWOT ANALYSIS FOR DEVELOPING COMPETITIVE ADVANTAGES FOR ONLINE FOOD BUSINESS VIA DIGITAL MARKETING

Cencan Food, as an online food business that serves chicken dishes, snacks, and modern drinks, faces challenges in maintaining competitiveness in the increasingly competitive online food industry. This study aims to analyze the strengths, weaknesses, opportunities, and threats (SWOT) faced by Cencan Food, as well as formulate the right strategy to build competitive advantage through digital marketing. The SWOT analysis identified several key strengths of Cencan Food, such as the ability to adopt new technologies and the appeal of its products to various customer segments. However, several weaknesses found were inconsistencies in product quality and limitations in marketing resources. Key opportunities that can be utilized include increasing the use of social media and food delivery applications, while threats faced include intense competition and healthier food trends. The proposed strategies include menu diversification and implementation of a quality control system. Cencan Food can contribute to the Sustainable Development Goals (SDGs), especially for responsible consumption and production by prioritizing the use of sustainable raw materials and reducing food waste. Through this approach, Cencan Food is expected to strengthen its position in the market and achieve sustainable business growth. This study provides important insights for online food businesses in facing market challenges and taking advantage of digitalization opportunities.

Scaling the Food Mountain: Implications for Addressing the Determinants of Consumer Food Waste Practices

The growing food waste phenomenon is recognised as a global issue with significant social, economic, and environmental burdens. This is a major concern in developed nations, where consumers are the largest contributors to the total volume of food waste production. As a leading cause of food and water insecurity, economic inequality, and environmental degradation, preventing and minimising consumer food waste is a key objective for policymakers and practitioners. Due to the complex consumer behaviours and practices associated with food waste generation, current understandings of why food waste occurs remain scattered. The purpose of this review is therefore to map the history and development of consumer food waste research over time, highlighting key themes and inconsistencies within the existing literature. Adopting a narrative approach, the literature is organised into three distinct themes to explore and identify the various internal and external determinants of consumer food waste. Our analysis highlights consumer food waste as a complex and multi-faceted challenge which cannot be attributed to one single variable, but rather a combination of behaviours determined by various societal, individual, and behavioural factors. While previous research tends to frame food waste as mainly a consumer issue, this review identifies several collective actors who are central to the problem. These findings call for a holistic view across the food supply chain to help identify opportunities for multi-stakeholder actions that prevent and reduce food waste at the consumer level. Drawing upon these new insights, we provide practical recommendations to assist policymakers, retailers, and consumers in mitigating consumer-related food waste.

Achieving an equitable circular food economy in Vancouver

ABSTRACT Food loss and waste occur at an alarming rate while many households in the City of Vancouver are food insecure. Set within the context of City of Vancouver’s Zero Waste 2040 long-term strategic plan, the City seeks to promote a circular economy, including through food waste reduction and prevention, better food redistribution, and partaking in awareness campaigns. Food rescue and redistribution is often framed as a win–win solution to avoid throwing unwanted, unmarketable, or surplus foods from the landfill and instead redistributing the food to those who are food insecure. This solution has been framed as a useful tool to promote a circular economy. However, both food waste and food studies scholars have rightly noted that connecting unwanted foods with those who are food insecure to address systemic hunger is not a panacea, nor is it a systemic solution to prevent food waste. Drawing on key informant interviews with agri-food experts across the system (n = 20), this study identified the challenges, opportunities, and the overall vision of the circular food economy and how it is mobilised in the City of Vancouver. It seeks to understand how equity factors into the vision of a circular food economy and its implementation by agri-food and relevant actors. The findings in this study highlight the importance of dynamic governance systems that targets critical points for change including regulation, funding, and capacity building to ensure a circular food economy that considers equity and justice.

Combating food waste in the agricultural supply chain: A systematic review of supply chain optimization strategies and their sustainability benefits

Food waste represents a significant global challenge, with approximately one-third of all food produced for human consumption lost or wasted annually, leading to severe environmental, economic, and social consequences. The issue not only exacerbates food insecurity but also contributes to greenhouse gas emissions, waste of resources, and economic losses estimated at over $1 trillion each year. This paper aims to systematically review the causes of food waste across agricultural supply chains and explore effective supply chain optimization strategies to mitigate these losses. Through a comprehensive analysis, the paper identifies critical drivers of food waste, including post-harvest losses, inefficient processing, and aesthetic standards, while proposing technological innovations such as the Internet of Things (IoT), blockchain, and artificial intelligence (AI) as solutions to enhance supply chain efficiency. Furthermore, it evaluates policy frameworks that support waste reduction, highlighting the role of government incentives and regulations in promoting sustainable practices. The findings underscore the importance of reducing food waste not only for environmental sustainability but also for economic profitability, as optimizing supply chains can lead to substantial cost savings and increased revenue for businesses. Ultimately, the paper emphasizes the necessity for collaboration among stakeholders—including governments, industries, and non-profit organizations—to create systemic change and effectively combat food waste on a global scale. By fostering innovative practices and policies, we can pave the way for a more sustainable agricultural future, ultimately contributing to the alleviation of food insecurity and the enhancement of economic resilience.

Development and application of visual fish freshness indicator film incorporated with anthocyanins encapsulation by whey protein-propylene glycol alginate nanoparticles

Intelligent indicator packaging has gained increased attention in meeting the demand for reducing food waste and mitigating the risk of food poisoning. This study focused on the preparation, characteristics, and application of freshness indicator films based on polyvinyl alcohol (PVA) and anthocyanins (ACNs)-encapsulated whey protein (WP)-propylene glycol alginate (PGA) nanoparticles. The successful encapsulation of ACNs by WP-PGA nanoparticles improved the stability of ACNs and their encapsulation efficiency (EE) reached 95.34 %. The incorporation of nanoparticles into the structure of the PVA films was justified by SEM, XRD, and ATR-FTIR, and resulted in a decrease in water vapor permeability (WVP) from 15.76 (×10−7 g·m−1·Pa−1·h−1) to 8.40 (×10−7 g·m−1·Pa−1·h−1) and an increase in scavenging rate of DPPH radical from 1.47 % to 18.92 %. The light-blocking property and mechanical properties of the films were also improved, and they showed visible color change in response to pH 2–12 and high color stability after 14 days of storage at 4 °C and 25 °C. Furthermore, the freshness indicator films underwent a noticeable transformation from rosy red to gray at bighead carp head spoilage. Therefore, the encapsulation of ACNs using WP-PGA nanoparticles provides a promising non-destructive and real-time freshness indication of aquatic products during both storage and transportation processes.

The Examination of Apple Shelf Life from Consumer Storage Perspective

Proper storage and preservation of apples is essential for consumer satisfaction and the efficiency of the food industry. The aim of this research is to investigate in detail the impact of different storage conditions on the physical and chemical properties and shelf life of apples, with particular emphasis on the differences between store and home storage. In the experiment, commercially available Golden Delicious apples are stored in cold storage at two different temperatures (5°C and 10°C) and known relative humidity (85 RH%) to simulate consumer storage conditions. The study is conducted for 10 weeks, with weekly sampling. The parameters analysed include physical properties such as weight, size, colour and meat firmness, as well as chemical properties such as sugar and acidity. Statistical methods are used to collect and analyse the data and to search for correlations and relationships between the different parameters in order to help consumers to effectively preserve and evaluate the quality of the apples. Home storage of apples plays an important role in economic processes, as it contributes to reducing food waste and promoting more sustainable food consumption. If consumers are able to store apples properly at home, less fruit is wasted, which reduces food waste.