Confucian Culture as Determinants of Consumers' Food Leftover Generation: Evidence from Chengdu, China

Food waste prevention and reduction: Practices, cultural and personal determinants

Food waste is a pressing global issue with profound social, environmental, and economic implications, prompting an urgent need for a comprehensive understanding of its sources. In the current study, we explored the role of cultural and personal determinants in food management practices. We operationalized two food practices - prevention of food waste by inventory and meal management and reduction of food waste by leftovers management, and explored how they are shaped by personal and cultural determinants. We asked 1200 respondents, three types of questions about their (1) cultural and personal attributes, such as their ethical and religious values; (2) lifestyle and dietary habits, such as their frequency of eating out, and (3) sociodemographic characteristics. We modeled the association between these three types of questions and the two food management practices utilizing a hierarchical multiple regression model. The results indicate that ascribing significant importance to hospitality is associated with less proficiency in inventory and meal management. Those who place a high priority on hospitality preparedness are proficient in managing leftovers but less proficient in inventory and meal management. In addition, individuals with strong ethical and religious views against food wastage tend to manage their inventory and meals poorly but excel at handling surplus food. Finally, secular Ashkenazi Israelis tend to engage in better practices to prevent and reduce food waste. The results also stress the differences between practices to prevent food waste and those to reduce it, opening a promising avenue for future research.

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.

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.

Consumer-Related Antecedents of Waste Behavior in Online Food Ordering: A Study among Young Adults in China

Food waste in the catering industry currently accounts for almost half of the total food waste in China and entails a large amount of land, water, and labor costs, in addition to the carbon footprint’s impacts on climate change. Under the background of increasing food consumption and waste from online catering, this study investigates the factors influencing the food waste behaviors (FW) of online food ordering in China and provides policy recommendations for food waste reduction. Using survey data from 482 consumers, we constructed a theoretical framework and examined the influence path of each factor using structural equation modeling (SEM) and a bootstrap test. The results showed that young consumers without farming experience and females wasted more on ordering food online. The more frequently the consumer ordered, the more they wasted. The level of consumers’ perceived behavioral control (PBC) was found to be lower than other factors, indicating that it was difficult for consumers to reduce food waste. Attitudes toward behavior (ATT), subjective norm (SN), PBC, and price consciousness (PC) were all positively related to behavioral intention to reduce food waste (BI). PBC and BI were negatively related to FW, and over-consumption behavior (OC) was positively related to FW. BI had a mediating effect on the paths of ATT, PBC, and PC to FW, but the pathway through which PC influenced FW was primarily through BI or PBC, not OC. In our research, BI had no mediating effect between SN and FW. Ultimately, our findings inform some policy recommendations to help nations, restaurants, food-ordering platforms, and consumers reduce waste.

Exploring food waste prevention through advent food consumption: The role of perceived concern, consumer value, and impulse buying

Every year, about one-third of food intended for human consumption is wasted along the distribution chain, in which advent food contributes a significant portion. Advent food marketing and consumption are suggested as the primary channel to use advent food and reduce food waste. With the booming of the advent food market, it is necessary to explore factors attributed to advent food purchase and food waste reduction behaviors. This study explored what consumer concern and value might influence food waste reduction intention in the context of advent food consumption. Based on a survey of Chinese consumers (N = 509), this study develops a structural equation and tests the hypotheses with consistent Smart-pls software. Results show that, as expected, health concerns, utilitarian value, and impulse buying significantly affect food waste reduction intention. Price concern, utilitarian value, and hedonic value exert direct positive effects on impulse buying, which negatively influence food waste reduction intention. In the mediating effect analysis, impulse buying partially mediates the relationship between price concern and food waste reduction intention. Theoretical and managerial implications and recommendations for future research are discussed.

Examining young Chinese consumers' engagement in restaurant food waste mitigation from the perspective of cultural values and information publicity

Food waste is a serious problem with regard to social equity and environmental challenges across the world. In recent decades, a dramatic growth of restaurant food waste has been seen in China. This study integrated the norm activation model (NAM), Chinese cultural values (i.e. face saving and group conformity) and information publicity to examine young Chinese consumers' food waste behaviors in a dining-out context. By drawing data from 311 respondents from Shenyang, Northeast China, this research finds that Chinese cultural values significantly influence personal norms and food waste practices. Meanwhile, publicized information could effectively shape cultural values and food waste behaviors. This study advances our understanding of young Chinese consumers' food waste behaviors from the perspective of cultural values and information publicity, which sheds light on how to mitigate the food waste challenge for policy makers, relevant NGOs, food service providers and even individuals.

Behavior of Polish Consumers in Relation to Meals Ordered in Food Service Establishments in the Context of Plate Waste

In the food service industry, food is wasted at every stage of the process. A significant part of food wastage is the so-called plate waste, i.e., food left by the consumer on the plate. The purpose of this research was to analyze the behavior of Polish consumers in relation to meals ordered in food establishments. The following issues were taken into account: leaving an unfinished meal on a plate and reasons for it, taking an unfinished meal home, and ordering half portions. The study was conducted on a representative group of 1115 adult Polish citizens using the CAPI method. Segmentation (cluster analysis) of respondents differing in their behavior in relation to ordered meals was carried out. It turned out that about 53% of Polish citizens do not use food services at all. Men with secondary and higher levels of education and other sources of income (cluster C) less frequently declared leaving unfinished meals on a plate and taking an unfinished meal home, especially in canteens, compared to other clusters. Few respondents declared buying half portions. Excessively large portions and inadequate taste of dishes were indicated by almost 50% of respondents as the main reasons for the generation of plate waste. Measures should be promoted to encourage consumers and food service providers to reduce the generation of plate waste.

Fighting Food Waste by Law: Making Sense of the Chinese Approach

The Standing Committee of the National People's Congress adopted the Anti-food Waste Law of the People's Republic of China in April 2021 to guarantee grain security, conserve resources, and protect the environment. We pursue three research questions: Why has China implemented a law with sanctions to reduce food waste, and why now? Why does the law target the catering industry? To answer these questions, we collected primary data through semi-structured interviews with government officials, as well as secondary data through recorded interviews available online with officials of the Legislative Affairs Commission of the Standing Committee of the National People's Congress (NPCSC) and food waste activists, as well as NPCSC conference reports. We find a legal approach with sanctions was necessary since cultural aspects, specifically conventional Chinese dining habits and pop culture, are difficult to regulate through instruments without sanctions. In addition, we find the Chinese law focuses on the catering industry for a few reasons: (1) More waste is generated by the catering industry than households, (2) waste from the catering industry is easier to monitor than household waste, and (3) this was a response to citizen requests collected during the Anti-food Waste Law public consultation process.

The relationship between traditional and common Japanese childhood education and adulthood towards avoiding food waste behaviors

Japanese parents and educators teach children to refrain from leaving food in their plates. Their teachings have direct (advising children to refrain from leaving food uneaten) and indirect (meal-related rituals before and after mealtimes) influence in enhancing gratitude for food in daily life. This cross-sectional study aimed to examine 1) the interaction of direct and indirect approaches to avoiding food waste behaviors and 2) the mediation of gratitude for food by preventing such behaviors. Overall, 400 Japanese adults (female: n = 200) responded to a self-administrated anonymous questionnaire survey measuring: the present food waste avoiding behaviors; current gratitude for food; direct and indirect childhood approaches for avoiding food waste behaviors. Participants' mean (standard deviation) age and body mass index were 40.0 (11.6) and 21.9 (3.9), respectively. A significant main effect of the indirect approach and the interaction of direct and indirect approaches were obtained by adjusting the participants' background. Moreover, through mediation analyses with percentile-corrected bootstrap confidence intervals, it was observed that gratitude for food mediated the association between direct and indirect childhood approaches and avoiding food waste behaviors. Despite no information on the current meal-related rituals of the respondents, this study suggests the potential of these approaches in enhancing gratitude for food as a new approach to reduce food waste worldwide.

Renting vs. Owning: Public Stereotypes of Housing Consumption Decision From the Perspective of Confucian Culture: Evidence From Event-Related Potentials

The ideas of face consciousness, group conformity, extended family concept, and crisis consciousness in Confucian culture have a subtle and far-reaching impact on housing consumption decision among the Chinese public, forming a housing consumption model of "preferring to own a house rather than rent one." The poor interaction between the housing rental market and the sales market caused by the shortage of rental demand and irrational purchasing behaviors has led to soaring house prices and imbalance between supply and demand that prevail in major cities in China. To gain a deeper understanding of public cognitive attitude toward decisions on owning and renting a house, this study divided the subjects into high and low impact groups based on the overall Confucian culture and four subdimensions. It attempts to take a cognitive neuroscience approach for assessing public stereotypes of housing consumption decision with different types based on the analysis of event-related potentials (ERPs). The results are as follows. First, overall, there is an obvious implicit stereotype of renting a house and explicit stereotype of owning a house among the public. Second, ERPs data show that descriptions of renting a house with positive adjectives could evoke more significant N400 responses. In other words, in the heuristic system, the public perceive that renting a house is restrictive, stressful, unhappy, and crisis. Data from subjective reports show that, after processing information in the analytic system, the public tend to think that owning a house is self-contained, restful, warm, and comfortable. Third, a more negative stereotype of renting a house exists in the high Confucian culture influence group (HIC) Group than in the low Confucian culture influence group (LIC) Group, and is more inclined to own a home. Fourth, under the Confucian culture sub-dimension, there are differences in housing consumption stereotypes between high and low groups in terms of extended family concept, group conformity, and crisis consciousness. Fifth, the moderating effect analysis found that perceived usefulness, trust in the rental market, and policy perception can be important factors in guiding public housing consumption stereotypes.

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.

A systematic review of food loss and waste in China: Quantity, impacts and mediators

Although food loss and waste (FL&W) is high on China's national policy agenda, there is still little scientific information published about how much FL&W exists in China, what its impacts are, and what needs to be done to reduce it. Furthermore, what is known about FL&W across the various hotspots of China's food supply chain is not accessible in one place due to the tendency of scholars to focus on one part of the food chain depending on their disciplinary backgrounds, thereby making it difficult to obtain a 'comprehensive whole supply chain perspective'. Thus, this review provides an interdisciplinary collation of what is already known about FL&W in China. A systematic review of both English and Chinese databases followed PRISMA guidelines further complemented with a qualitative content analysis process uncovered 57 articles. The view revealed confounding factors such as an inconsistency of the definitions and calculation methods used to measure FL&W, and research gaps such as a lack of focus on the behavioral factors pertaining to waste, and the limited range of social innovations studied to reduce it. Thus, this review will help in the development of research agendas designed to advance efforts in this field.

Synergistic Interactions of SDGs in Food Supply Chains: A Review of Responsible Consumption and Production

In light of the significance of Food Supply Chains (FSCs) in attaining the United Nations’ 17 Sustainable Development Goals (SDGs), a greater focus on synergistic interactions between these SDGs is called for. Although there is research within this area, the impact on the interactions of responsible consumption and production for supply chains is either fragmented or inconclusive. Implementing supply chain solutions to achieve one goal could potentially support or inhibit progress in other goals; thus, before implementing such solutions, a better understanding of the interrelationships between SDGs is required. A systematic review is conducted to evidence the current nature of the understanding of these interrelationships within the food supply chain context by focusing on Responsible Consumption and Production, which refers to SDG number 12. This review is conducted through a filtering process, where 171 peer-reviewed articles addressing different SDGs were analysed and synthesized. In addition to a detailed summary of the recent literature on the SDGs and their interrelationships, as addressed in the literature, this paper establishes the limitations in the existing literature and research challenges surrounding the SDGs. This article contributes a conceptual framework that identifies stakeholder and consumer pressures as enablers of synergistic interactions between SDGs, thus directing managerial and regulatory interventions through a holistic perspective of SDGs. Finally, the review discusses contradictory findings on SDGs and provides future research avenues.

Confucian values, trust, and family farm adoption of green control techniques

Encouraging farmers to adopt green control techniques (GCTs) helps to reduce and control the use of chemical pesticides. However, there is a lack of attention regarding the promotion of culture as an informal institution. As an important part of Chinese culture, Confucian values affect the behavior and decision-making of Chinese people imperceptibly, and these values are more visceral for farmers. We apply a mediation model with categorical variables to a dataset of 443 family farms in Shandong and Henan provinces to systematically investigate the relationships among Confucian values, trust, and the family farm adoption of green control techniques. We use the conditional mixed process and two-stage least square estimation methods for instrumental variables to address potential endogeneity problems. Our findings show that Confucian values have significant positive effects on trust and the family farm adoption of GCTs. Trust has a positive effect on the family farm adoption of GCTs and a mediating effect on the relationship between Confucian values and the family farm adoption of GCTs. Therefore, Confucian values should be emphasized for creative transformation and innovative development. To strengthen the spread of Confucian culture and improve education about it, traditional folk and cultural activities should be established, Confucian self-study by family farms should be encouraged, favorable external conditions should be created, the Confucian values of family farms should be guided and cultivated, and the trust level of family farms should be enhanced to improve the efficient extension of GCTs.

Understanding corporate surplus food donation in China: testing the roles of environmental concern, altruism, past experience, and perceived risk

This paper investigates the motives behind corporate giving and determines whether perceived risk plays a major role in corporate surplus food donation intention. A conceptual model is developed from the perspectives of perceived risk, economic concern, past behavior, and moral motives. A questionnaire survey is conducted among food manufacturers and retailers in the Sichuan Province in China. A total of 143 valid observations are used to conduct structural equation modeling analysis. The results show that corporate reputation, legislation, and business risks are the main sub dimensions of risks that corporations perceive. Perceived risk, past behavior, environmental concern, and altruism affect corporate donation intention significantly. Implications of the findings for promoting surplus food donation are also discussed.