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Neubig CM, Roosen J. Can I still eat this? Using implicit and explicit measures to explore consumer behavior toward food products with date labels. Appetite 2024; 200:107556. [PMID: 38876149 DOI: 10.1016/j.appet.2024.107556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/30/2024] [Accepted: 06/12/2024] [Indexed: 06/16/2024]
Abstract
This study investigates implicit and explicit attitudes toward products before and beyond the best-before date (BBD) using an Implicit Association Test and an online questionnaire. Moreover, we test whether consumer perception of and behavior toward products beyond the BBD can be manipulated using a priming task. We use a three-group between-subjects design where respondents had to recall either a frugal, a wasteful, or an unrelated behavior. Results show that consumers have negative implicit associations with products beyond the BBD. Reduced health and safety perceptions, consumers' strategies to determine edibility, and general risk perception of products beyond the BBD predict consumption of these products. While recalling a frugal behavior does not have significant effects, recalling a wasteful behavior prior to evaluating products beyond the BBD leads to a decrease in the perceived safety and healthfulness of these products.
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Affiliation(s)
- Christina M Neubig
- Technical University of Munich, TUM School of Management, Chair of Marketing and Consumer Research, Germany; Technical University of Munich, HEF World Agricultural Systems Center, Germany
| | - Jutta Roosen
- Technical University of Munich, TUM School of Management, Chair of Marketing and Consumer Research, Germany; Technical University of Munich, HEF World Agricultural Systems Center, Germany.
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2
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Yang E, Yang Q, Troemper B, Zhang J. Investigation on Bacterial Growth and pH in Milk after the Expiration Date. ScientificWorldJournal 2023; 2023:9982886. [PMID: 37927480 PMCID: PMC10622597 DOI: 10.1155/2023/9982886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 11/07/2023] Open
Abstract
Food waste is a serious national and global problem. Milk is one of the most frequently wasted food items. This study aims to determine how long postexpiration-pasteurized milk may still be safe to consume and what is the relationship between bacterial growth from the milk and time after expiration. The experiments were carried out by incubating milk with agarose gel. The results showed that the bacterial growth was relatively low for at least the first few days after expiration. The more the days passed after the expiration date, the more the bacteria grew from the milk. There was no significant difference in the bacteria colony numbers in the whole milk samples opened either on day 0 or day 5 of expiration. None of the fat-free milk samples collected on the later (1-10) days showed any statistically significant difference in bacterial growth compared to the samples collected on the day after expiration (day 0). The bacterial growth increased with the increasing fat content of the milk. In addition, the rate of bacterial growth from the milk correlated with the acidity of the milk that is measured by pH. No significant sensory changes could be detected in any of the milk samples immediately after opening on the day of expiration or for up to 10 days after expiration when the unopened cartons were kept refrigerated. However, within 24 hours of opening the carton, whole milk that has expired for 6 or more days and 2% milk that has expired for 8 or more days developed a sour taste and mildly pungent smell. This sensory change was accompanied by the formation of lumps and fat-water separation. Fat-free milk samples remained unchanged under the same conditions. The experimental results suggest that whole and 2% skim milk may be safe for consumption up to 5-6 days after expiration. Fat-free milk may be safe for consumption up to 10 days after expiration, possibly longer. This study devised a way to show that milk is still safe for consumption after expiration; it will help reduce food waste.
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Affiliation(s)
- Euphoria Yang
- MechanoBiology Laboratory, Department of Orthopaedic Surgery, University of Pittsburgh School of Medicine, 200 Lothrop Street, Pittsburgh, PA 15213, USA
- Franklin Middle School, 1200 Outer Park Drive, Springfield, IL 62704, USA
| | - Qing Yang
- Department of Anesthesiology, St. John's Hospital, 800 E Carpenter Street, Springfield, IL 62769, USA
| | - Brett Troemper
- Franklin Middle School, 1200 Outer Park Drive, Springfield, IL 62704, USA
| | - Jianying Zhang
- MechanoBiology Laboratory, Department of Orthopaedic Surgery, University of Pittsburgh School of Medicine, 200 Lothrop Street, Pittsburgh, PA 15213, USA
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3
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Endara P, Wiedmann M, Adalja A. Consumer willingness to pay for shelf life of high-temperature, short-time-pasteurized fluid milk: Implications for smart labeling and food waste reduction. J Dairy Sci 2023; 106:5940-5957. [PMID: 37474369 DOI: 10.3168/jds.2022-22968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 03/03/2023] [Indexed: 07/22/2023]
Abstract
Food waste in the United States was valued at $285 billion in 2019, representing 70% of all food surplus; dairy and eggs alone represented 15.90% of food surplus. Milk is the fifth most consumed beverage in the United States, and therefore its contribution to food waste has significant economic and environmental ramifications. Smart labels that provide precise spoilage information for fluid milk may help reduce food waste in fluid milk, but it is unclear if consumers will accept or pay for this novel technology. This paper examines consumer preferences for high temperature, short time pasteurized fluid milk shelf life and smart date labels and tests how information about the environmental impact of fluid milk food waste affects consumers' acceptance and willingness to pay. We used a choice-based conjoint study administered in an online survey, along with a between-subject experiment to measure preferences under different information treatments about the environmental impact of food waste. Our results suggest that consumers' valuations of extended shelf life and an ecolabel is positive; however, using the smart label creates disutility for consumers, thereby hindering acceptance of new labeling technology that may facilitate food waste reduction in the milk industry. These findings imply that retailers should find alternative means to enhance the communication of precise shelf life information and its role in reducing food waste.
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Affiliation(s)
- P Endara
- Nolan School of Hotel Administration, SC Johnson College of Business, Cornell University, Ithaca, NY 14853; Colegio de Hospitalidad, Arte Culinario, y Turismo, Universidad San Francisco de Quito USFQ, Quito, Ecuador, 170901
| | - M Wiedmann
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - A Adalja
- Nolan School of Hotel Administration, SC Johnson College of Business, Cornell University, Ithaca, NY 14853.
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Zafar MZ, Shi X, Yang H, Abbas J, Chen J. The Impact of Interpretive Packaged Food Labels on Consumer Purchase Intention: The Comparative Analysis of Efficacy and Inefficiency of Food Labels. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph192215098. [PMID: 36429827 PMCID: PMC9690506 DOI: 10.3390/ijerph192215098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 11/08/2022] [Accepted: 11/11/2022] [Indexed: 05/12/2023]
Abstract
The objectives of this study are twofold. Firstly, the current study elucidates the impact and efficacy of food labels in developing consumers' attitudes and intentions towards the selection of nutritional food. Secondly, the inefficacy of labels in developing consumers' attitudes and intentions towards healthy packaged food selection is demonstrated. The supportive theories of the current model are those of reasoned action and protection motivation. The data of 797 respondents have been collected from four major grocery stores in Pakistan. The structural equation model has been employed for the analysis of data. The results indicate that the efficacy of food labels has a positive significant effect on attitudes towards familiar and unfamiliar foods. In contrast to this, inefficacy in labelling has shown a positive significant effect on familiar foods but is insignificant for unfamiliar foods. The user-friendly food labels significantly affect unfamiliar foods in terms promoting consumer attitudes. Reciprocally, the inefficacy of labels creates a hindrance to the reading of unfamiliar labels while purchasing food items. The study findings reveal the fact that food label information and its format influences consumer attitudes and intentions at the point of purchase.
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Affiliation(s)
| | - Xiangjiao Shi
- Business School, Shandong Jianzhu University, Jinan 250101, China
- Institute of Business Administration, Shandong University of Finance and Economics, Jinan 250014, China
| | - Hailan Yang
- Business School, Shandong Jianzhu University, Jinan 250101, China
| | - Jaffar Abbas
- School of Media and Communication & Antai College of Economics and Management, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jiakui Chen
- School of Economics and Management (Cooperative College), Qingdao Agricultural University, Qingdao 266109, China
- Correspondence:
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Jones SL, Gibson KE, Ricke SC. Critical Factors and Emerging Opportunities in Food Waste Utilization and Treatment Technologies. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.781537] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Globally, approximately one-third of food produced for human consumption is lost or discarded, comprising 1. 3 billion tons annually. Factors contributing to food waste from the food manufacturer to the consumer level are numerous. Events that may result in food waste include, but are not limited to, manufacturing food by-products, improper handling within the supply chain (e.g., cold chain deviations), misunderstood food date labels, over-purchasing, and consumer-level temperature abuse. From the manufacturer to consumer, each node in the food supply requires concerted efforts to divert food waste from entering municipal landfills. Depending on the state of the food waste, it is diverted to various outlets, from food donation for consumption to composting for soil amendment. To better understand the opportunities in the United States to divert food waste from landfills, current and emerging federal policies as well as the causes of food waste generation must be understood. Unfortunately, information on both the composition of food waste in the U.S. and how it impacts critical factors in food waste treatment, especially in food waste composting, is limited. Specifically, this review aims to: (1) discuss and compare critical factors that impact the fate of food waste and (2) examine emerging opportunities to advance the processing and products of food waste.
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Abstract
Food waste is a significant environmental, economic, and social issue. In many cases, packaging protects food and prolongs its shelf life, reducing the overall environmental impact by reducing food waste. This research focuses on consumer perceptions of the role of packaging and on-pack labelling in reducing household food waste. The following research questions provided the framework for the study: (1) could packaging play a role in decreasing food waste; (2) what are labelling and packaging designs’ impacts on consumer decision-making about food waste? This research draws on two qualitative studies. Study One focuses on journey mapping—following food waste throughout the consumer’s engagement with food ‘journey’ from planning to disposal. Study Two comprises a series of in-depth interviews in consumers’ homes focusing on how consumers engage with food packaging and food waste. Results indicate that there are at least two streams of consumer perceptions to consider when determining the relationship between food packaging and reducing food waste: the first is how practically useful packaging is for consumer needs; the second is consumers’ perceptions about food packaging itself. There are tensions and trade-offs between these two sets of considerations. The results of the studies show consumers are unlikely to consider food packaging or reducing food waste as a primary motivation in their food purchasing decisions. The studies also show reducing packaging, including plastic packaging, is seen as more important than reducing food waste. Our results also highlight important elements to consider when designing food packaging. These results suggest that a fundamental review is needed for many aspects of packaging and storage information and that this review should account for consumers’ information needs at different points: purchase, storage, during consumption, and between instances of consumption. Furthermore, our results suggest packaging designs that provide clear information and instructions for consumers to reduce food waste are needed.
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8
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Vittuari M, Masotti M, Iori E, Falasconi L, Gallina Toschi T, Segrè A. Does the COVID-19 external shock matter on household food waste? The impact of social distancing measures during the lockdown. RESOURCES, CONSERVATION, AND RECYCLING 2021; 174:105815. [PMID: 36569117 PMCID: PMC9758647 DOI: 10.1016/j.resconrec.2021.105815] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 07/06/2021] [Accepted: 07/17/2021] [Indexed: 05/22/2023]
Abstract
The COVID-19 outbreak forced national governments to the adoption of social distancing and movement limitation measures aimed to reduce the diffusion of the virus and to mitigate its highly disruptive impact on the healthcare systems. Reduced income, job insecurity, distribution system interruptions, product shortages, localized price hikes, and time availability resulted in changes in food-related behaviors of households, including food waste generation. Although the significant progress achieved in the understanding of the multidimensional determinants of food losses and waste, no study has been considering the role of uncertainty generated by exogenous generalized shocks on consumer behavior. Building on an original and nationally representative survey, this work aims to investigate the impact of the measures introduced to contain the outbreak of COVID-19 on the main behavioral factors underpinning household food waste generation. The study develops a theoretical model introducing uncertainty validated through a Structural Equations Modelling approach. Results showed that during the quarantine period declared household food waste decreased, with more than half of the respondents reporting to waste less. The model suggested that the amount of material and non-material resources that consumers can dedicate to food-related activities represents the most influential factor for the generation of household food waste and that uncertainty is significantly affecting the drivers and indirectly influencing the self-declared values of food waste. Results suggest several potential policy implications, of which the most relevant being related to the importance of stimulating improvements in food management opportunities at home.
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Affiliation(s)
- Matteo Vittuari
- Department of Agricultural and Food Sciences, University of Bologna - viale Fanin 50, 40127 Bologna, Italy
| | - Matteo Masotti
- Department of Agricultural and Food Sciences, University of Bologna - viale Fanin 50, 40127 Bologna, Italy
| | - Elisa Iori
- Department of Agricultural and Food Sciences, University of Bologna - viale Fanin 50, 40127 Bologna, Italy
| | - Luca Falasconi
- Department of Agricultural and Food Sciences, University of Bologna - viale Fanin 50, 40127 Bologna, Italy
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, University of Bologna - viale Fanin 50, 40127 Bologna, Italy
| | - Andrea Segrè
- Department of Agricultural and Food Sciences, University of Bologna - viale Fanin 50, 40127 Bologna, Italy
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9
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Babbitt CW, Babbitt GA, Oehman JM. Behavioral impacts on residential food provisioning, use, and waste during the COVID-19 pandemic. SUSTAINABLE PRODUCTION AND CONSUMPTION 2021. [PMID: 34722846 DOI: 10.6084/m9.figshare.13308539.v1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The COVID-19 pandemic caused unprecedented disruptions to food systems, leading to both food shortages and food waste across the supply chain. These disruptions have, in turn, altered how people consume and then ultimately discard food. To better understand these impacts, their underlying drivers, and their sustainability implications, this study surveyed U.S. consumers about food purchasing, use, and waste behaviors during the pandemic. Survey respondents reported an increase in overall food purchases and a slight decrease in food waste generation due to the pandemic, but the linkages between these outcomes and underlying behaviors were complex. For instance, reduced household food waste was significantly correlated with an increase in behaviors such as meal planning, preserving foods, and using leftovers and shelf-stable items. On the other hand, behaviors aimed at self-sufficiency, including bulk purchasing and stockpiling, were significantly correlated with increased food purchase, which in turn led to increased waste. Results may offer insight for future resource and waste management strategies. For example, over 60% of respondents who started or increased efficient food use behaviors stated an intent to continue these activities after the pandemic. In contrast, less than 10% of respondents reported that they began or increased separating or composting food waste during the pandemic, and many stopped altogether due to suspension of local curbside composting services. Findings suggest that it may be easier to shift food consumption and use behaviors but more challenging to alter food waste separation behaviors, particularly those influenced by external factors, such as infrastructure that may be vulnerable to disruption. Identifying ways to facilitate ongoing behavior change and foster robust food waste management systems can contribute to resilience of food systems now and once the immediate threat of the pandemic has subsided.
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Affiliation(s)
- Callie W Babbitt
- Golisano Institute for Sustainability, Rochester Institute of Technology, Rochester, NY, USA
| | - Gregory A Babbitt
- Thomas H. Gosnell School of Life Sciences, Rochester Institute of Technology, Rochester, NY, USA
| | - Jessica M Oehman
- Golisano Institute for Sustainability, Rochester Institute of Technology, Rochester, NY, USA
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10
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Babbitt CW, Babbitt GA, Oehman JM. Behavioral impacts on residential food provisioning, use, and waste during the COVID-19 pandemic. SUSTAINABLE PRODUCTION AND CONSUMPTION 2021; 28:315-325. [PMID: 34722846 PMCID: PMC8536943 DOI: 10.1016/j.spc.2021.04.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 02/10/2021] [Accepted: 04/08/2021] [Indexed: 05/12/2023]
Abstract
The COVID-19 pandemic caused unprecedented disruptions to food systems, leading to both food shortages and food waste across the supply chain. These disruptions have, in turn, altered how people consume and then ultimately discard food. To better understand these impacts, their underlying drivers, and their sustainability implications, this study surveyed U.S. consumers about food purchasing, use, and waste behaviors during the pandemic. Survey respondents reported an increase in overall food purchases and a slight decrease in food waste generation due to the pandemic, but the linkages between these outcomes and underlying behaviors were complex. For instance, reduced household food waste was significantly correlated with an increase in behaviors such as meal planning, preserving foods, and using leftovers and shelf-stable items. On the other hand, behaviors aimed at self-sufficiency, including bulk purchasing and stockpiling, were significantly correlated with increased food purchase, which in turn led to increased waste. Results may offer insight for future resource and waste management strategies. For example, over 60% of respondents who started or increased efficient food use behaviors stated an intent to continue these activities after the pandemic. In contrast, less than 10% of respondents reported that they began or increased separating or composting food waste during the pandemic, and many stopped altogether due to suspension of local curbside composting services. Findings suggest that it may be easier to shift food consumption and use behaviors but more challenging to alter food waste separation behaviors, particularly those influenced by external factors, such as infrastructure that may be vulnerable to disruption. Identifying ways to facilitate ongoing behavior change and foster robust food waste management systems can contribute to resilience of food systems now and once the immediate threat of the pandemic has subsided.
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Affiliation(s)
- Callie W Babbitt
- Golisano Institute for Sustainability, Rochester Institute of Technology, Rochester, NY, USA
| | - Gregory A Babbitt
- Thomas H. Gosnell School of Life Sciences, Rochester Institute of Technology, Rochester, NY, USA
| | - Jessica M Oehman
- Golisano Institute for Sustainability, Rochester Institute of Technology, Rochester, NY, USA
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Food Waste and Its Association with Diet Quality of Foods Purchased in South Florida. Nutrients 2021; 13:nu13082535. [PMID: 34444695 PMCID: PMC8400802 DOI: 10.3390/nu13082535] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/12/2021] [Accepted: 07/21/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to explore the associations between food waste and the diet quality of foods purchased and with grocery purchasing behaviors. This was a cross-sectional study among 109 primary household food providers conducting primary shopping. Participants were recruited outside of local grocery stores and were asked to complete a survey assessing amounts of avoidable food waste and grocery purchasing behaviors. The diet quality of the foods purchased was assessed from grocery receipts using the Grocery Purchase Quality Index-2016 (GPQI-2016). Variables were associated using linear regression, analysis of covariance, and point biserial correlations. We found that fresh fruits (63%) and leafy greens (70%) were the foods that were the most wasted. The GPQI-2016 total score was significantly inversely associated with the total amount of food wasted (β = -0.63; 95% CI: -1.14,-0.12) after adjusting for important confounders. The reason "food past the date printed on the package" was directly correlated with food wasted (r = 0.40; p < 0.01) but inversely correlated with GPQI-2016 score (r = -0.21; p = 0.04). Food wasted, but not the GPQI-2016 score, was significantly higher among those who grocery shop 2-4 times per week compared to 1 time every 1-2 weeks (p = 0.02). In conclusion, food waste is inversely associated with diet quality and directly associated with grocery purchasing frequency.
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12
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Household Food Consumption and Wastage during the COVID-19 Pandemic Outbreak: A Comparison between Peru and Brazil. SUSTAINABILITY 2021. [DOI: 10.3390/su13147583] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The COVID-19 pandemic has represented a major global challenge. In Latin America, both Brazil and Peru reported the highest levels of impact in terms of proportional infection and death rates. Within this context, this study sought to compare food consumption and wastage patterns in Peruvian and Brazilian households. For these purposes, the authors conducted a quantitative research study based on a self-reported online survey submitted during the pandemic outbreak. Results revealed that the intention of reducing food wastage and implementing leftover management routines are related to the economic value of wasted food. In addition, in both countries, shopping lists are used as planning elements, and food purchases are influenced by on-sale products. Leftover management is also similar in both countries, and the expiration date on the label is the most commonly used criterion for consuming or discarding food items. Nevertheless, within the framework of the health and economic crisis generated, opportunities for change toward the adoption of smarter and more sustainable purchasing behaviors are emerging for both households and companies, in addition to giving equal importance to environmental, social, and economic benefits. This research study provided insights into food consumption and food wastage behaviors in times of crisis, such as a pandemic.
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Carolan MS. What is driving consumer food waste: Socio-material assemblages of household consumption practices. Appetite 2021; 166:105478. [PMID: 34182064 DOI: 10.1016/j.appet.2021.105478] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 06/20/2021] [Accepted: 06/21/2021] [Indexed: 10/21/2022]
Abstract
This paper challenges conventional understandings of how we think about consumer food waste by investigating the food purchasing/wasting views and practices of 102 Colorado (USA) residents (67 households). The methods used in this study included the triangulation of surveys, self-reported pictures of food waste and related daily reports over a two-week period, and focus groups. Understanding who is, and what are, driving food waste is important if the aim is to create policy interventions that meaningfully mitigate loss. This paper approaches concepts like consumer sovereignty and agency through a non-essentialist lens, which is to say it repositions food waste as a mode of ordering as opposed to an outcome of discrete, self-evident products-e.g., attitudes, autonomous consumers. Doing this opens the analysis up to connections that might otherwise go unrecognized when those categories are assumed to be absolute and obvious. After presenting numerical data gleaned from online surveys, findings are organized around the following themes: humans-as-assemblage; storage devices-as-assemblage; and mobility-as-assemblage. The paper concludes synthesizing these themes while suggesting interventions mindful of these fluid socio-material coming-togethers.
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Affiliation(s)
- Michael S Carolan
- Department of Sociology, College of Liberal Arts, C138 Clark, Colorado State University, Fort Collins, CO, 80523-1784, USA.
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14
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Food Loss and Waste in Meat Sector—Why the Consumption Stage Generates the Most Losses? SUSTAINABILITY 2021. [DOI: 10.3390/su13116227] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The aim of this paper is to present data on the scale of food waste in the meat sector and to emphasize the need to disseminate measures to reduce the number of losses in this sector. The article discusses food loss and waste in the meat sector as a current, widespread and serious problem. The Web of Science database was searched up to March 2021 to find publications reporting studies of the food loss and waste with particular emphasis on the meat sector. Due to the relatively high consumption of meat and meat products, the level of losses during production and of product waste by consumers in consumer stage becomes significant. It is estimated that as much as 23% of production in the meat sector is lost and wasted. The largest share is generated at the consumption level, representing 64% of the total food waste, followed by manufacturing (20%), distribution (12%) and primary production and post-harvest (3.5%). Data on food losses and wastage in the meat sector are very limited, and at the same time the production of meat and meat products is characterized by an unfavorable impact on the environment (meat has the highest emissions per kilogram of food compared to other food products), which requires rational management of these products in the entire chain (production, processing, transport and consumer stage). Therefore, determining the size and causes of formation as well as the methods of reducing food losses and food waste throughout the meat sector is important both for economic and environmental reasons. The idea behind food loss and waste reduction should be as an opportunity to improve efficiency within businesses, redirect food to those who need it and reduce environmental impacts.
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Turvey C, Moran M, Sacheck J, Arashiro A, Huang Q, Heley K, Johnston E, Neff R. Impact of Messaging Strategy on Consumer Understanding of Food Date Labels. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2021; 53:389-400. [PMID: 33966763 DOI: 10.1016/j.jneb.2021.03.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 03/19/2021] [Accepted: 03/19/2021] [Indexed: 06/12/2023]
Abstract
OBJECTIVE Explore consumer understanding of the food industry's 2-date labeling system and the relative effectiveness of messages in increasing understanding. DESIGN Participant understanding of date labels assessed before and after random assignment to 1 of 7 messages explaining the meaning of the labels. SETTING US online survey through Amazon Mechanical Turk collected responses from July 29, 2019, to August 5, 2019. PARTICIPANTS Adults aged 18 years or older who speak English (n = 2,607). INTERVENTION Seven message variations. VARIABLES MEASURED Behaviors, awareness, and understanding of date labeling, and effectiveness of messages and opportunities for improving them. ANALYSIS Pearson's chi-square test of independence, Wald chi-square test of association, McNemar's test of marginal homogeneity, and logistic regression. RESULTS The majority of respondents use date labels to make decisions and believe they know what the labels mean; however, only 64.0% and 44.8% knew the general meaning of the Best If Used By and Use By labels, respectively. Even fewer understood their specific meanings. Overall, education increased general understanding to 82.0% for Best If Used By and 82.4% for Use By (P < 0.001). The effectiveness of the educational message did not vary significantly by message variation. CONCLUSIONS AND IMPLICATIONS Consumer education is needed to improve understanding of the 2-date labeling system, ultimately improving food safety and decreasing wasted food. This study highlights opportunities for effective educational communication.
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Affiliation(s)
- Catherine Turvey
- Department of Exercise and Nutrition Sciences, Milken Institute School of Public Health, The George Washington University, Washington, DC
| | - Meghan Moran
- Department of Health, Behavior, and Society, Johns Hopkins Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD
| | - Jennifer Sacheck
- Department of Exercise and Nutrition Sciences, Milken Institute School of Public Health, The George Washington University, Washington, DC
| | - Ashley Arashiro
- The Center for a Livable Future, Johns Hopkins University, Baltimore, MD
| | - Qiushi Huang
- Department of Exercise and Nutrition Sciences, Milken Institute School of Public Health, The George Washington University, Washington, DC
| | - Katie Heley
- The Center for a Livable Future, Johns Hopkins University, Baltimore, MD
| | - Erica Johnston
- The Center for a Livable Future, Johns Hopkins University, Baltimore, MD
| | - Roni Neff
- The Center for a Livable Future, Johns Hopkins University, Baltimore, MD.
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16
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Conrad Z, Blackstone NT. Identifying the links between consumer food waste, nutrition, and environmental sustainability: a narrative review. Nutr Rev 2021; 79:301-314. [PMID: 32585005 DOI: 10.1093/nutrit/nuaa035] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Emerging research demonstrates unexpected relationships between food waste, nutrition, and environmental sustainability that should be considered when developing waste reduction strategies. In this narrative review, we synthesize these linkages and the evidence related to drivers of food waste and reduction strategies at the consumer level in the United States. Higher diet quality is associated with greater food waste, which results in significant quantities of wasted resources (e.g., energy, fertilizer) and greenhouse gas emissions. Food waste also represents waste of micronutrients that could otherwise theoretically fill nutritional gaps for millions of people. To make progress on these multiple fronts simultaneously, nutrition professionals must expand beyond their traditional purview, into more interdisciplinary arenas that make connections with food waste and environmental sustainability.
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Affiliation(s)
- Zach Conrad
- Department of Health Sciences, William & Mary, Williamsburg, Virginia, USA
| | - Nicole Tichenor Blackstone
- Division of Agriculture, Food, and Environment, Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts, USA
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Consumption Behavior and Residential Food Waste during the COVID-19 Pandemic Outbreak in Brazil. SUSTAINABILITY 2021. [DOI: 10.3390/su13073702] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of this research was to look into the self-reported food consumption and wastage behavior in Brazil during the COVID-19 pandemic outbreak and the motivations to prevent this waste. The data were collected during the COVID-19 pandemic outbreak in Brazil, May 2020, using a self-administered questionnaire with 60 questions on food consumption behavior and characterization of food waste behaviors. The target audience comprised Brazilian residents responsible for household food purchases; out of 489 responses, 458 were considered valid. The main findings reported that regarding consumption behavior, there are no significant differences in relation to gender, education, and age. The surveyed population preferred shopping in person, despite the recommendation of social distancing, and reported activities to avoid food waste. This behavior suggests the importance of information and consumers’ education in making purchases and reducing waste, mainly amidst a crisis. The results suggest that intention to reduce waste, routines of food purchase in sales and management routines of leftovers or uneaten food are positively related to reducing the economic value of food waste. As a practical contribution, this study expands the understanding in one Latin American country regarding food consumption and wastage. The theoretical contribution leads to understanding of the behavior in times of crisis such as a pandemic.
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18
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"Maybe it's still good?" A qualitative study of factors influencing food waste and application of the E.P.A. Food recovery hierarchy in U.S. supermarkets. Appetite 2021; 161:105111. [PMID: 33482300 DOI: 10.1016/j.appet.2021.105111] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 12/22/2020] [Accepted: 01/07/2021] [Indexed: 11/27/2022]
Abstract
About 31% of post-harvest food available for human consumption is lost or wasted annually in the United States. Roughly one third (43 billion lbs.) of food loss occurs in grocery and other retail food stores. Supermarkets engage in food waste reduction, rescue, and recycling strategies, but little is known about frontline workers' and department managers' perspectives on food discards and strategies to limit waste. We aimed to increase understanding of factors influencing grocery retail employees' food waste decision-making at the store level, and of the perspectives of those frontline supermarket workers and managers responsible for food waste prevention and mitigation. We conducted 20 qualitative semi-structured interviews and used thematic analysis to explore how grocery workers and managers view food waste decision drivers, and how these impact the feasibility and effectiveness of waste reduction and food rescue and recycling in their stores. Workers and managers report personalized discard decision-making and confusion between quality and safety indicators. Interviewees described in-store policies, resources and trainings as lacking or inconsistently applied, leading to variability in food waste prevention, rescue, and recycling. Overall, interview participants considered waste reduction strategies that rescue profitable goods more feasible than other food rescue and recycling efforts like donation and composting. Workers' and managers' perceptions of in-store food waste drivers and views on extant food waste prevention and mitigation efforts point to areas for future research and intervention.
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19
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20
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Patra D, Leisnham PT, Tanui CK, Pradhan AK. Evaluation of global research trends in the area of food waste due to date labeling using a scientometrics approach. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107307] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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‘Not in My Bin’: Consumer’s Understanding and Concern of Food Waste Effects and Mitigating Factors. SUSTAINABILITY 2020. [DOI: 10.3390/su12145685] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
About one third of all food produced for human consumption is wasted. Along with a lively debate on food loss and waste definition and quantification, growing attention is dedicated to the faceted dimensions of consumers’ food waste. Drivers, effects, and mitigating factors have been mainly studied in isolation, with limited attention paid to their interrelationships. This study aims to contribute to a better understanding of the underlying relationship between the causes of food waste and consumers’ perception of their role and of their concern on food waste effects and mitigating factors. The article draws on a survey submitted to 938 respondents while shopping at a supermarket in Italy in 2015. Data were processed by principal components to identify latent dimensions of consumer behavior, and a cluster analysis was performed to identify homogenous groups of consumers. Results emphasize the complexity of the relationship between consumers and food resources. They suggest that while consumers are aware about food waste as a global issue, they often fail to identify the individual contribution they might provide for its prevention and reduction. The article also detects three groups of consumers with different approaches to food waste management and a specific perception of the food waste phenomenon.
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22
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Bilska B, Tomaszewska M, Kołożyn-Krajewska D, Piecek M. Segmentation of Polish Households Taking into Account Food Waste. Foods 2020; 9:E379. [PMID: 32218365 PMCID: PMC7230927 DOI: 10.3390/foods9040379] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 03/18/2020] [Accepted: 03/20/2020] [Indexed: 11/17/2022] Open
Abstract
Currently, food waste is estimated at more than one-third of all food produced, and the primary responsibility for this phenomenon is attributed to households. Therefore, it seems reasonable to take action to limit food waste and to raise awareness about this link in the chain. To develop and implement educational programs addressed at consumers it is necessary to understand the factors determining food waste in households. Segmentation is a tool that can help effectively reach consumers who are to the greatest extent wasting food which identifies homogeneous clusters of consumers. The aim of this study was to perform segmentation to identify consumer groups with similar behaviors in relation to food, with particular emphasis on food wastage. We carried out segmentation on a representative sample of Polish people over 18 years of age and to identified three clusters of consumers. The three consumer segments diagnosed differed in sociodemographic terms, i.e., number of adults, number of children, subjective assessment of the financial situation, and percentage of spending on food. The segment exhibiting a high frequency of discarding food due to too large package size included single and double households.
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Affiliation(s)
- Beata Bilska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02−776 Warsaw, Poland; (M.T.); (D.K.-K.)
| | - Marzena Tomaszewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02−776 Warsaw, Poland; (M.T.); (D.K.-K.)
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02−776 Warsaw, Poland; (M.T.); (D.K.-K.)
| | - Małgorzata Piecek
- Polish Food Technologists’ Society, Nowoursynowska 166C St., 02−787 Warsaw, Poland;
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23
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Zielińska D, Bilska B, Marciniak-Łukasiak K, Łepecka A, Trząskowska M, Neffe-Skocińska K, Tomaszewska M, Szydłowska A, Kołożyn-Krajewska D. Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E1632. [PMID: 32138334 PMCID: PMC7084339 DOI: 10.3390/ijerph17051632] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 02/14/2020] [Accepted: 02/29/2020] [Indexed: 11/21/2022]
Abstract
Food labelled with a "best before" date has a long shelf life. This study aimed to examine the respondents' knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico-chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used-a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the "best before" date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the "best before" date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibilityof extending the "best before" dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.
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Affiliation(s)
- Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland; (D.Z.); (M.T.); (K.N.-S.); (M.T.); (A.S.); (D.K.-K.)
| | - Beata Bilska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland; (D.Z.); (M.T.); (K.N.-S.); (M.T.); (A.S.); (D.K.-K.)
| | - Katarzyna Marciniak-Łukasiak
- Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Anna Łepecka
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland; (D.Z.); (M.T.); (K.N.-S.); (M.T.); (A.S.); (D.K.-K.)
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland; (D.Z.); (M.T.); (K.N.-S.); (M.T.); (A.S.); (D.K.-K.)
| | - Katarzyna Neffe-Skocińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland; (D.Z.); (M.T.); (K.N.-S.); (M.T.); (A.S.); (D.K.-K.)
| | - Marzena Tomaszewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland; (D.Z.); (M.T.); (K.N.-S.); (M.T.); (A.S.); (D.K.-K.)
| | - Aleksandra Szydłowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland; (D.Z.); (M.T.); (K.N.-S.); (M.T.); (A.S.); (D.K.-K.)
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland; (D.Z.); (M.T.); (K.N.-S.); (M.T.); (A.S.); (D.K.-K.)
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24
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Mottainai!—A Practice Theoretical Analysis of Japanese Consumers’ Food Waste Reduction. SUSTAINABILITY 2019. [DOI: 10.3390/su11236645] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study focuses on food waste and its reduction by describing and analyzing the food waste-related everyday life of Japanese consumers through a practice theoretical lens. The research enables paying attention to the role of culture in sustainable consumer behavior, which is a largely unexplored area in previous food waste research. The methodological approach is qualitative and the empirical data of the study were generated through mobile ethnography. It combines elements from diary methods, multi-sited ethnography, and digital ethnography, producing visual and textual data of the practices that the participants of the study considered meaningful. The analysis identifies materials, meanings, and competences of the practices related to food waste reduction. These practices were interlinked with five broader food-related practices: planning, grocery shopping, cooking, eating, and handling surplus food. The findings reveal specific elements related to Japanese culture such as mottainai—a concept used to express the regret of wasting something valuable. The study contributes to the literature on sustainable consumption by emphasizing the importance of identifying and understanding how culturally linked practices may support sustainable (or unsustainable) consumption.
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Philippidis G, Sartori M, Ferrari E, M'Barek R. Waste not, want not: A bio-economic impact assessment of household food waste reductions in the EU. RESOURCES, CONSERVATION, AND RECYCLING 2019; 146:514-522. [PMID: 31274960 PMCID: PMC6559263 DOI: 10.1016/j.resconrec.2019.04.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 04/02/2019] [Accepted: 04/12/2019] [Indexed: 05/30/2023]
Abstract
Halving per capita food waste and reducing food losses along production and supply chains is one of the objectives fixed by the United Nations among the Sustainable Development Goals (SDGs). This study employs a system-wide modelling approach, to simulate economic impacts of households' food waste reduction in 2030, focusing on the European Union. The paper provides market, food security, biophysical and environmental indicators resulting from food commodity specific waste reductions by EU households. The scenarios explicitly account for associated costs paid by food manufacturers derived from adjustments in the packaging, labelling and logistics. The model shows, under a series of market assumptions, a possible increase in household savings, a fall in agri-food production and a minor negative macroeconomic impact due to household food waste reductions. On the other hand, the effects on environmental indicators such as land usage, GHG emissions and water abstraction are positive. Future research on several aspects of the food waste topic is needed to better integrate all economic aspects.
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Affiliation(s)
- George Philippidis
- European Commission, Joint Research Centre (JRC), Seville, Spain
- Aragonese Agency for Research and Development (ARAID), Centre for Agro-Food Research and, Technology (CITA), Agrifood Institute of Aragón (IA2), Government of Aragón, Zaragoza, Spain
| | - Martina Sartori
- European Commission, Joint Research Centre (JRC), Seville, Spain
| | - Emanuele Ferrari
- European Commission, Joint Research Centre (JRC), Seville, Spain
| | - Robert M'Barek
- European Commission, Joint Research Centre (JRC), Seville, Spain
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