A step in the journey to food waste: How and why mealtime surpluses become unwanted

A systematic review of country-specific drivers and barriers to household food waste reduction and prevention

Food waste is a global challenge that threatens the sustainable development of human societies. Although food waste is produced in all stages of the food supply chain, household food waste is the biggest contributor to the food waste fraction. In this research, we systematically reviewed 54 empirical studies to explore drivers and barriers to household food waste reduction and prevention. Key aspects, such as comprehension and perception of food waste issues, practices and lifestyles, were examined. Our findings suggest that a great understanding of the impact of one's food waste on health, environment and economy directly promotes food waste management. Additionally, the food waste issue is not attributed to a single factor, it may differ varies across countries. The majority of the reviewed literature on household food waste comes from European countries, where similar geographical, economic and cultural characteristics may lead to comparable drivers and barriers. This could be the reason for showing optimistic experience to the respective food waste management interventions. However, the applicability of these findings and interventions to regions beyond Europe are uncertain. Future studies should also be expanded to include regions such as Asia, North America, Africa, Oceania, Latin America and the Caribbean. To support the sustainable management of household food waste, mapping country-specific food waste determinants is crucial in developing easy-to-implement food waste interventions that can specifically address the food waste issue in each country.

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

Background

Reducing global food waste is an international environmental, health, and sus-tainability priority. Although significant reductions have been achieved across the food chain, progress by UAE households and consumers remain inadequate. This study seeks to understand the association between consumer attitudes, knowledge, and awareness relating to food waste practice of residents living in the UAE. to help inform policy and action for addressing this national priority.

Methods

A cross-sectional study was conducted using a validated semi-structured online questionnaire through stratified sampling (n =1052). The Spearman correlation coefficient was performed to determine the correlations. Two independent regression analysis were used to determine the association between food waste practice with: 1) knowledge and awareness and attitude subdomains, and 2) sociodemographic characteristics. Respondents (n=1072) largely reflect the socio-demographic characteristics and population distribution across the seven Emirates.

Results

As expected, a significant and negative correlation was found between food waste practice knowledge and awareness and overall attitude. The regression models showed reduced food waste practice was associated with better knowledge, personal attitude, financial attitude (first model), older age and fewer adults in the household (second model). We found a significant and negative association of personal attitude (a commitment, intention), financial attitude (cost-saving motivation), and (existing) knowledge of Food waste (FW) with practice of food waste, indicating that better knowledge about FW, personal attitude or financial attitude was associated with reduction in undesirable food waste practice. While awareness and emotional attitude (moral concerns) were positively and significantly associated with food waste practice (undesirable behaviour).

Conclusions

Food waste poses significant challenges in the UAE, and addressing it requires a comprehensive understanding of the multifaceted factors influencing consumer behavior. By promoting knowledge, fostering positive attitudes, and considering socio-cultural factors, policymakers can develop effective strategies to reduce food waste in households and contribute to sustainable development goals.

Leftovers lovers vs. haters: A latent class analysis on dinner leftover management behaviours

Leftovers are particularly at risk of being discarded, and therefore a main component of household food waste. This study provides insights into sources of heterogeneity in leftover management behaviours, with a particular focus on the use of meal kits providing matched portion and ingredient sizes, and identifies consumer segments via a latent class analysis. We investigate whether belonging to a segment with positive attitudes toward leftovers, and engagement in conscious leftover management behaviours decreases the amounts of dinner leftovers and food waste. Besides, we demonstrate that several food waste antecedents, emotions, personal norms, intention and dinner procurement routines elicit leftover management segment membership. In addition to examining such individual differences, we also investigate the role of meal-level determinants, in particular, whether meal kits heterogeneously affect dinner leftovers depending on the consumer's leftover management segment. Data was collected from 868 households from six countries, using an online survey and diaries. Results of the latent class analysis point towards five consumer segments. We found differences in dinner leftovers amount across classes and detected heterogeneous effects of meal kits. That is, meal kits were able to diminish leftovers in two segments, but not in the other segments. These results provide novel insights into consumer heterogeneity regarding the occurrence, antecedents, and potential solutions of leftovers and resulting household food waste. Implications for both theory and policy are discussed.

Why people are bad at leftover food management? A systematic literature review and a framework to analyze household leftover food waste generation behavior

Food waste is a significant global problem. In the global north, households are a major driver of food waste generation and also a key enabler of solutions to address the issue. Leftover food management is identified as one of the key areas that can be targeted to reduce food waste at home. Although a large body of literature exists on household food waste and its drivers, managing food leftovers has received less attention. This state-of-the-art review focuses on leftover food management practices with the view of supporting practitioners in designing and prioritizing behavioral interventions to reduce leftover food waste in households. It uses the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) framework to select articles for the review. Based on 42 primary studies, this systematic review identifies a range of psycho-social, socio-demographic and lifestyle factors influencing leftover food waste generation behavior at home. Moreover, household food handling skills and knowledge, and availability and accessibility to infrastructure facilities affect leftover food waste generation behavior. Based on the synthesized literature, Leftover Food Waste Generation Behavior (LFWGB) Framework has been developed. The framework conceptualizes psycho-social, personal and lifestyle factors driving leftover food management behaviors at home. Reducing food leftovers must be given top priority along with consumer meal planning and food preparation skills in household food waste reduction interventions and campaigns.

Who Buys Surplus Meals? An Exploratory Survey in Danish Canteens

Food waste has received increasing attention over the last decade, owing to its economic, environmental, and social impacts. Much of the existing research has investigated consumers' buying behaviour towards sub-optimal and upcycle food, but surplus meal buying behaviours are poorly understood. Thus, this study performed consumer segmentation through a modular food-related lifestyle (MFRL) instrument and determined consumers' buying behaviour towards surplus meals in canteens employing the theory of reasoned action (TRA). A survey was conducted using a validated questionnaire from a convenient sample of 460 Danish canteen users. Four food-related lifestyle consumer segments were identified by employing k-means segmentation: Conservative (28%), Adventurous (15%), Uninvolved (12%), and Eco-moderate (45%). The Partial Least Square Structural Equation Modelling (PLS-SEM) analysis indicated that attitudes and subjective norms were significantly influencing surplus meal buying intention to further influence buying behaviour. Environmental objective knowledge was significantly influencing environmental concerns to further influence attitudes and behavioural intention. However, environmental objective knowledge had no significant influence on attitude towards surplus meals. Male consumers with higher education, those having higher food responsibility and lower food involvement, and convenience scores had higher surplus food buying behaviour. The results can be used to inform policymakers, marketers, business professionals, and practitioners to promote surplus meals in canteens or similar settings.

A Circular Economy Approach to Food Security and Poverty: a Case Study in Food Rescue in Sri Lanka

Food rescue has been identified as a sustainable approach in preventing wastage of surplus food and achieving food security. Although food insecurity is widely prevalent in developing countries, there is a paucity of research investigating food donations and rescue operations in these countries. This study focuses on surplus food redistribution activities from a developing country perspective. Specifically, the study analyses the structure, motivations, and limitations of the existing food rescue system in Colombo, Sri Lanka, by conducting a series of structured interviews with twenty food donors and redistributors. The food rescue system in Sri Lanka characterises a sporadic redistribution, and food donors and rescuers are mainly driven by humanitarian motives. The findings also reveal missing institutions - facilitator organisations and back-line organisations - in the surplus food rescue system. Food redistributors identified that inadequate food logistics and establishing formal partnerships as major challenges in food rescue operations. Establishing intermediary organisations such as food banks to provide the required food logistics, imposing food safety parameters and minimum quality standards required for surplus food redistribution, and community awareness programmes on food redistribution can increase the efficiency and effectiveness of food rescue operations. There is an urgent need to embed food rescue as a strategy to reduce food wastage and to enhance food security in existing policies.

The Clean Your Plate Campaign: Resisting Table Food Waste in an Unstable World

The COVID-19 pandemic threatens global food security and has created an urgent need for food conservation. This article presents a review of clean plate campaigns around the world. It aims to fight food waste and reveal the factors that may influence food waste. The Clean Plate Club in the US developed during wartime and relied heavily on political power for compliance, whereas the Clean Plate movement in South Korea was based on religion. China’s Clean Your Plate Campaign (CYPC) has gone through two stages: CYPC I and CYPC II. The latter occurred during the unstable period of the COVID-19 pandemic. It was large-scale and more strongly enforced than CYPC I. In China, CYPC has relied more on personal virtue than on politics or religion. Culture, policy, COVID-19, and behavior are all important social factors that influence food waste. Specifically, two cultural values are drivers of food waste in China: hospitality and face-saving (mianzi). In terms of policy, China’s food waste law mainly relies on persuasion; it lacks any power of enforcement. Laws in France and Italy, by contrast, focus on re-using food and involve both coercion and incentives. COVID-19 may have led to panic purchasing and stockpiling, but, in general, it has resulted in a reduction in food waste.

Investigating the Association between Unhealthy Dietary Habits and Obesity among Libyan Adults

Background: Although an increasing number of studies have reported on nutrition transition and unhealthy eating habits (UEHs) worldwide, there is a paucity of studies on UEHs in the Arab region, particularly in Libya. Aim: This study investigated the associations between obesity among Libyan adults and UEHs. Methods: A cross-sectional survey was conducted at the five major districts in Benghazi, Libya. A multistage cluster sampling strategy was implemented to choose and recruit Libyan adults. Anthropometric measurements were gathered by highly qualified nurses, using the Segmental Body Composition Monitor and a portable Stadiometer. The study used and adapted the two Self-administered questionnaires: the WHO STEPS Instrument and eating behaviors linked with obesity questionnaire. Results: Among a total of 401 participants who were successfully recruited in this study, 253 (63%) were female (aged 20–65 years), the response rate achieved was 78%. The prevalence of obesity amongst Libyan adults was estimated to be 42.4%. The results revealed the presence of a significant association between obesity (BMI ≥ 30 kg/m2) and five UEHs for Libyan men and six UEHs for Libyan women. For Libyan men, an association was found between obesity and the following five explanatory factors: fast food intake in a day and a week, which were (OR: 2.52, 95% CI: 4.04–12.32) and (OR: 4.65, 95% CI: 1.04–9.46), respectively; large food portion sizes consumed at one sitting (OR: 19.54, 95% CI: 1.41–27.74); a high frequency of skipping breakfast either in a typical day or a week, which were (OR: 0.02, 95% CI: 0.01–0.77) and (OR: 0.03, 95% CI: 0.01–0.24), respectively. For Libyan women, a significant association was found between obesity and the following six explanatory factors: fast food intake in a day and a week, which were (OR: 2.14, 95% CI: 3.32–11.12) and (OR: 5.5, 95% CI: 1.88–16.11), respectively; intake of sugar-sweetened beverages in a typical week (OR: 4.02, 95% CI: 1.35–11.99); and large food portion sizes consumed at one sitting at one sitting (OR: 3.40, 95% CI: 1.18–9.84); and a high frequency of skipping breakfast either in a typical day or a week, which were (OR: 0.11, 95% CI: 0.03–0.43) and (OR: 0.12, 95% CI: 0.08–0.63), respectively. Conclusions: The findings of the study reveal areas of action for Libyan researchers, clinicians, policymakers, and government officials about UEHs in the Libyan context. This could inform establishing and developing new interventions for preventing and controlling the obesity epidemic through food system improvements.

Leftover Consumption as a Means of Food Waste Reduction in Public Space? Qualitative Insights from Online Discussions

A considerable amount of food is discarded in canteens every day. This waste has created a countermovement, where groups of mainly students purposefully choose to eat other consumers’ plate leftovers instead of buying fresh meals. This phenomenon highlights two opposing narratives: leftovers as food waste versus leftovers as edible food resources. Using a thematic analysis, we investigated 1579 comments from German news sites and their corresponding Facebook sites related to this countermovement. Thereby, we aim to better understand what consumers associate with the consumption of other consumers’ plate leftovers. Our study demonstrates that the consumption of plate leftovers is shaped by the regulatory, normative, and cultural-cognitive system. Furthermore, associations with the consumption of plate leftovers depend on whether this food decision is perceived as a collective or individual consumer decision. From a consumer movement perspective, food leftover consumption is associated with a sense of community and food waste reduction for idealistic or environmental and social reasons. From an individual consumer behavior perspective, food leftover consumption is associated with satisfying hunger but considered a threat to health and social order. Our findings can inspire food service organizations to develop targeted interventions for plate leftover reduction.

Mapping the landscape of Consumer Food Waste

Since 2015 there has been a surge of academic publications and citations focused on consumer food waste. To introduce a special issue of Appetite focused on the drivers of consumer food waste we perform a transdisciplinary and historical review of the literature through a co-citation network analysis and topic modelling approach. We show that the rapid increase in publications is largely attributable to an urgency caused by the Sustainable Development Goals and climate change. Topic modelling reveals that the dramatic quantitative increase of publications has also produced a variety of evolving themes, and that a metaphorical Cambrian Explosion is occurring after decades of academic inactivity. Network analysis results show that consumer food waste features in thousands of articles and hundreds of journals, but that the citation practices of academics are becoming highly concentrated, as 20% of journals attract over 80% of citations. Finally, by examining the burstiness and transdisciplinary structure of citation networks we show that though the field has historically been dominated by empirical articles, it is now starting to show signs of maturity as a flurry of review papers help to consolidate knowledge.