Impact of COVID-19 on Food and Plastic Waste Generated by Consumers in Bangkok

Exploring the environmental and economic impact of fruits and vegetable loss quantification in the food industry

Population growth has stimulated rising demand for agro-food products and economic activity for many years, negatively impacting the ecosystem and non-renewable resource consumption. Algeria confronts the monumental challenge of effectively choosing how to nourish everyone on a more congested globe. However, food loss is a significant issue that worsens as Algerians' population expands and food consumption increases. In Algeria, food production and processing of food items, which include fruits, vegetables, and cereals, generate a considerable amount of by-products, with no commercial exploitation and a negative environmental impact, generating enormous socioeconomic problems. These by-products are essential sources of products with high levels of added value that can be applied in different sectors. They have no studies to measure the scope of food loss in the Algerian food industry. In this background, our research aims to quantify the loss in the Algerian food industry generated by the transformation of various agricultural products, directly affecting the economy and food availability for the population. The research utilizes a mixed methods approach, including coefficients, production statistics transformed, and data analysis; the findings reveal that a significant portion of fruits and vegetables are lost in the Algerian food industry, suggesting that minimizing food loss can help companies minimize costs and mitigate the adverse environmental effects of food production. Finally, the study proposes practical options to minimize food loss to create a long-term food system in Algeria.

Hidden realities: Food waste from servings in mini size packaging

This paper provides data obtained from real-life measurement of the Food Waste (FW) associated with the services offering food in mini size (9-20 g) single-use packaging representing the impact of the difficulties in emptying the food from such packages and service characteristics. We collected discarded such food packages from commercial public eateries (a time-share thermal town, student canteen, and student refectory), quantified FW, and subjected data to statistical analysis regarding the eatery places, package characteristics, and food type. The results suggest that service style, packaging, and consumer wastefulness can cause 10-47 %, 3-11 %, and 5-37 % FW, respectively, indicating hidden part of the wastage iceberg from mini size food portions with vast implication on the food and relevant packaging sustainability. Regarding the packing, the dominant cause of FW is difficulties in emptying the food, such as the shape, size, depth, width, and material of the package. Concerning the consumer wastefulness, our measurements seem to imply that the groups with relatively higher affluency creates more FW. Our results will prove to be highly beneficial in both promoting efforts to raise awareness of not only consumers but also industry players and decision makers on the sustainability for food and relevant packaging material.

Food Safety Awareness, Changes in Food Purchasing Behaviour and Attitudes towards Food Waste during COVID-19 in Türkiye

(1) Background: The COVID-19 pandemic brought the key issues of food security, food safety, and food waste into sharp focus. Türkiye is in the enviable position of being among the top ten agricultural economies worldwide, with a wide diversity of food production. This survey was undertaken in order to gain insights into consumer behaviour and attitudes in Türkiye with respect to these issues. The objective was to highlight strengths and weaknesses, identify areas for improvement, and present strategies for the future. (2) Methods: This survey was carried out between April and May 2022 in 12 provinces throughout Türkiye. Face-to-face interviews were performed with 2400 participants representing a cross-section of ages, educational attainment, and socio-economic categories. The findings were evaluated statistically. (3) Results: The results provide an insight into attitudes and behaviours, both pre-COVID-19 and during the pandemic. In several ways, the pandemic enhanced knowledge and improved behaviour, leading to improvements in diet and reductions in food waste. However, worrying concerns about food safety persist. Specific attention has been given to understanding patterns of bread consumption, particularly in consideration of waste. (4) Conclusions: It is hoped that the results of this survey will increase dialogue between the components of the food sector, encourage education initiatives, and contribute to improving food safety and security and reducing food waste in Türkiye and beyond.

Decarbonization in waste recycling industry using digitalization to promote net-zero emissions and its implications on sustainability

Digitalization and sustainability have been considered as critical elements in tackling a growing problem of solid waste in the framework of circular economy (CE). Although digitalization can enhance time-efficiency and/or cost-efficiency, their end-results do not always lead to sustainability. So far, the literatures still lack of a holistic view in understanding the development trends and key roles of digitalization in waste recycling industry to benefit stakeholders and to protect the environment. To bridge this knowledge gap, this work systematically investigates how leveraging digitalization in waste recycling industry could address these research questions: (1) What are the key problems of solid waste recycling? (2) How the trends of digitalization in waste management could benefit a CE? (3) How digitalization could strengthen waste recycling industry in a post-pandemic era? While digitalization boosts material flows in a CE, it is evident that utilizing digital solutions to strengthen waste recycling business could reinforce a resource-efficient, low-carbon, and a CE. In the Industry 4.0 era, digitalization can add 15% (about USD 15.7 trillion) to global economy by 2030. As digitalization grows, making the waste sector shift to a CE could save between 30% and 35% of municipalities' waste management budget. With digitalization, a cost reduction of 3.6% and a revenue increase of 4.1% are projected annually. This would contribute to USD 493 billion in an increasing revenue yearly in the next decade. As digitalization enables tasks to be completed shortly with less manpower, this could save USD 421 billion annually for the next decade. With respect to environmental impacts, digitalization in the waste sector could reduce global CO₂ emissions by 15% by 2030 through technological solutions. Overall, this work suggests that digitalization in the waste sector contributes net-zero emission to a digital economy, while transitioning to a sustainable world as its social impacts.

Life cycle assessment of Tehran Municipal solid waste during the COVID-19 pandemic and environmental impacts prediction using machine learning

Life cycle assessment and machine learning were combined to find the best option for Tehran's waste management for future pandemics. The ReCipe results showed the waste's destructive effects after COVID-19 were greater than before due to waste composition changes. Plastic waste has changed from 7.5 to 11%. Environmental burdens of scenarios were Sc-1 (increase composting to 50%) > Sc-3 > Sc-4 > Sc-b2 > Sc-5 > Sc-2 (increase recycling from 9 to 20%). The artificial neural network and gradient-boosted regression tree could predict environmental impacts with high R2. Based on the results, the environmental burdens of solid waste after COVID-19 should be investigated.

Environmental assessment of casual dining restaurants in urban and suburban areas of peninsular Malaysia during the COVID-19 pandemic

Food waste has been considered a global problem due to its adverse impacts on food security, the environment, and the economy; hence needs urgent attention and action. Its generation is expected to increase as the world population grows rapidly, leading to more global waste. This study sought the impacts of the COVID-19 outbreak on the 1-week operation of selected casual dining restaurants in urban (Ampang, Kuala Lumpur) and suburban areas (Kota Bharu, Kelantan and Jasin, Melaka) of Peninsular Malaysia, as the local community adjusted to life with COVID-19. The food waste in this study was classified into three categories: preparation loss, serving loss, and customer's plate waste. Our material flow analysis revealed that the highest food loss at these locations came from preparation loss (51.37%), followed by serving loss (30.95%), and preparation loss (17.8%). Meanwhile, the total average electricity consumption and its carbon footprint for Ampang were 127 kWh and 13.87 kgCO₂e, Kota Bharu 269.8 kWh and 29.47 kgCO₂e, and Jasin 142.2 kWh and 15.54 kgCO₂e, respectively. As for water, Ampang exhibited 22.93 m³ total average consumption and 7.91 kgCO₂e greenhouse emissions from this source, Jasin consuming 17.11 m³ of water and releasing 5.88 kgCO₂e of carbon footprint, while Kota Bharu emitted 20.21 kgCO₂e of greenhouse gases from its 58.71 m³ water consumption. Our findings indicate a major 'food leak' at the preparation stage, from which the waste could be utilised as livestock feed, and that electricity consumption is a greater carbon emitter than water consumption, suggesting a need for improvement to the kitchen practices and equipment.

A review of the effects of COVID-19 on food waste

The COVID-19 pandemic exposed significant vulnerabilities in systems of production and consumption. In particular, the economic and social implications of the pandemic highlighted the urgent need for more sustainable and less impactful practices of food production and consumption. Through a systematic literature review, this paper seeks to assess how the pandemic affected the phenomenon of food waste, with the aim of assessing whether the pandemic stimulated changes amongst food system actors, especially consumers. The findings indicate that consumers generally reported behavioural changes during the pandemic and claimed to have adopted sustainable practices that could contribute to reducing food waste. The results also reflect the rapid diffusion of practices such as food delivery during the pandemic, which requires further investigation in terms of its effects on the environment. Simultaneously, supply-demand shocks and disruptions were reported in the areas of production, processing, and retailing, suggesting the occurence of ripple effects. A call is made for greater resilience in the food system, through the adoption of sustainable and less impactful practices, supported by policy.

News consumption and green habits on the use of circular packaging in online shopping in Taiwan: An extension of the theory of planned behavior

The COVID-19 pandemic is far from over as outbreaks continue to spread around the world. The demand for packaging bags and cartons has also risen sharply in e-commerce shopping and takeaways because consumers have changed their shopping habits during the pandemic. The primary purpose of this study was to explore the factors prompting consumers to accept and use circular packaging when they shop online. From January to February 2022, a total of 373 online questionnaires were completed. The results showed that news consumption positively affected environmental attitudes, subjective norms, perceived behavioral control and circular packaging behavior intentions. Environmental attitudes, subjective norms, perceived behavioral control also affected the intention of circular packaging. Furthermore, news consumption influenced circular packaging behavioral intentions through environmental attitudes and green habits. Developing green habits in people’s daily lives will be of great help in guiding consumers to engage in other sustainable behaviors that are beneficial to life.

A Systems Thinking Approach towards Single-Use Plastics Reduction in Food Delivery Business in Thailand

Sustainable consumption and production (SCP) is largely influenced by dynamics in the market system. Hence, this study adopts the systems thinking approach as a tool to understand the non-linearity and complexity of sustainable practices. The food delivery business has accelerated the plastic waste problem, especially during COVID-19 where restaurant dine-in was limited. This study aims to identify high leverage points, which contribute to system intervention strategies to improve Thailand’s single-use plastics (SUP) waste situation caused by the food delivery sector. Semi-structured interviews were conducted with relevant stakeholders (n = 14). A qualitative system dynamics model analysis and thematic analysis suggest that the key leverage points include (1) benefit alignment among all stakeholders, (2) cost minimization and profit maximization, (3) laws and regulations, (4) postconsumption waste management systems, and (5) research and development. In addition, to stimulate policy initiatives, this study suggests that system intervention strategies should include behavioral instruments (setting default and eco-labelling), market-based instruments (green-packaging procurement and subsidies), and system and infrastructure provision (waste management systems and deposit return models). Partnerships, research and development, and laws and regulations are proposed as supporting measures.

Food supply chain waste reduction for a circular economy in the COVID-19 pandemic: a longitudinal study of New Zealand consumers

Purpose

Food waste (FW) reduction, of which household wastage comprises a large fraction, has an important role in promoting the circular economy (CE). This study investigates how certain consumer traits impact household FW, particularly in the face of external shocks.

Design/methodology/approach

The authors conducted a qualitative and longitudinal study, spanning three periods in New Zealand. A preliminary model is constructed from the outcomes of a survey with 178 participants. Then, the authors carried out 29 semi-structured interviews to refine the preliminary model and adapt it to the analysis of household waste behavior.

Findings

Different segments of consumers have distinct response patterns in successive lockdowns, and these patterns impact household FW reduction and food supply chain (FSC) management. The key findings include (1) for government, quick responses to quash unhelpful rumors help to reduce public concerns around FSC interruption; (2) for retailers, the pandemic has hastened the growth of online shopping; being able to expand the distribution channel in a short time is a critical issue; and (3) for consumers, the experience of lockdown has different impacts on different groups of consumers. This variation of experience may either enhance or exacerbate FW in households.

Originality/value

This paper complements the existing literature on the FSC and contributes to household FW and CE literature by providing a framework that integrates external impacts, consumer segmentation to reflect on waste management, and the possible applications of the proposed framework.

Impacts of the COVID-19 pandemic on household food waste behaviour: A systematic review

Food waste has adverse economic, social, and environmental impacts and increases the prevalence of food insecurity. Panic buying at the beginning of the COVID-19 outbreak raised serious concerns about a potential rise in food waste levels and higher pressure on waste management systems. This article aims to investigate the impact of COVID-19 on food waste behaviour and the extent to which it occurs using the systematic review method. A total of 38 articles were identified and reviewed following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. The findings showed that the COVID-19 pandemic led to reductions in household food waste in most countries. Several changes in shopping and cooking behaviours, food consumption, and managing inventory and leftovers have occurred due to COVID-19. Based on these insights, we predicted that some desirable food-management habits would be retained, and others would roll back in the post-COVID-19 world. The review contributes to the food waste literature by offering a comprehensive overview of behavioural changes during the COVID-19 pandemic and future research directions.

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.

Accountability in the Social Economy: The Case of Private Social Solidarity Institutions

Given the extreme importance of improving the accountability of private social solidarity institutions (IPSS), both for reasons of legal compliance and for reasons of improving legitimacy and notoriety among their stakeholders, in order to be accountable to them and in order to maintain their sustainability, this article aims to present a framework designed under a more comprehensive research project for the assessment of IPSS accountability, as well as the preliminary results of a pilot test of Portuguese IPSS. The framework was developed from a combination of methodologies that included a literature review, field work and a focus group, resulting in six dimensions with 76 indicators. For the pilot test, the data were collected by questionnaire for the years 2018, 2019 and 2020. The results of the pilot test, despite the limited number of entities, allowed the identification of some trends and indicators where entities show lower results and where they will have to focus to improve their accountability. Some possible effects of the COVID-19 pandemic were also identified. Therefore, we believe that the framework designed answers the research question: how can we promote accountability (social, financial and economic) in the social economy sector, in particular in the case of IPSS?