Working to Reduce Food Waste: Investigating Determinants of Food Waste amongst Taiwanese Workers in Factory Cafeteria Settings

Household food waste and theory of planned behavior: A systematic review and meta-analysis

The darker side of food behavior is that millions of tons of food have been shown the doors of garbage. Therefore, food waste behavior needs an eye to look upon. The purpose of this research is to inculcate the concept of systematic literature review along with meta-analysis in order to examine the Theory of Planned Behavior (TPB) with respect to food waste behavior. The methodology includes Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) that is conducted for the identification, screening, and inclusion of studies. In all, twenty-six independent studies with (N = 13373) met the inclusion criteria. For validating the related literature, random-effects meta-analysis has been applied for ascertaining the average correlation among the variables. More specifically, the present study also examines the sub-group analysis effect among TPB variables. The findings reveal that the strongest association was observed between Attitude and Intention followed by Subjective Norm (SN) and Intention (INT), Perceived Behavioral Control (PBC) and Intention, and Intention and Behavior. Furthermore, the subgroup analysis using multi-cultural groups explores the highest composite correlation in the case of other cultural groups that included countries like Canada. The outcomes of the present study seek to serve in the best interest of households, event management stakeholders, and food policy makers.

Pro-environmental habits: An underexplored research agenda in sustainability science

Habits are the fundamental basis for many of our daily actions and can be powerful barriers to behavioural change. Still, habits are not included in most narratives, theories, and interventions applied to sustainable behaviour. One reason societies struggle to reach policy goals and people fail to change towards more pro-environmental lifestyles might be that many behaviours are now bound by strong habits that override knowledge and intentions to act. In this perspective article, we provide three arguments for why pro-environmental habits are a needed research agenda in sustainability science: (1) habit theory highlights how behaviour is heavily reliant on automatic processes, (2) the environmental context sets boundary conditions for behaviour, shape habits, and cues action responses, and (3) our habits and past behaviour shape our values and self-identity. These arguments highlight the transformative potential of looking at sustainable behaviours through a habit lens. We believe a research agenda on pro-environmental habits could generate a more holistic understanding of sustainable behaviours and complement today's dominating approaches which emphasize reasoned decisions and intrinsic motivations such as values, norms, and intentions to understand and predict pro-environmental behaviour. We highlight evident knowledge gaps and practical benefits of considering habit theory to promote pro-environmental behaviours, and how habit architecture could be utilized as a strong leverage point when designing, modifying, and building urban environments.

Food Waste Perception of Workplace Canteen Users—A Case Study

Background: Food waste occurs in all stages of the food supply chain, namely in the food service sector. Understanding how much and why food is wasted and whether consumers are aware of it is essential to design effective interventions in this setting. This case study aims to compare the food waste perception by consumers and measure plate waste in a Portuguese workplace canteen in order to recognize if trained consumers can estimate his/her food waste. Methods: Data were collected from 160 users randomly selected attending a workplace canteen during one month. Plate waste was evaluated by the weighing method. Visual estimation was performed by each participant to evaluate food waste perception at the end of the meal. Consumers were also asked about reasons for wasting food. Results: Plate waste was 8.4% for soup, 9.0% for the main course, and 4.0% for dessert. These values follow the same trend of waste perceived by consumers for soup (R = 0.722; p ˂ 0.001), main course (R = 0.674; p ˂ 0.001), and dessert (R = 0.639; p ˂ 0.001), showing a high relation between self-assessment and measured plate waste. Excessive portions (46.1%), dislike of meal flavor (18.6%), cooking method (8.8%), and texture (3.9%) were identified as the main causes for plate waste. Conclusions: Canteen users showed an accurate perception of their plate waste for all meal components. Excessive portions were identified by consumers as the main reason for plate waste.