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Gao D, Li X, Ma J, Qian L. Lost Food and Associated Phosphorus Footprint: Evidence from China. Foods 2024; 13:1262. [PMID: 38672934 PMCID: PMC11049186 DOI: 10.3390/foods13081262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/07/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
The environmental impacts of excessive phosphorus emissions (PE) have been widely discussed in recent years. This study aims to calculate and evaluate the phosphorus footprint (PF) of food thrown away in Chinese universities. Based on a nationwide survey involving 9192 university students from 29 provinces and 29 universities in China, the result reveals that the PF generated by food waste in Chinese university canteens was 3.209 Kt in 2018. Furthermore, it is found that meal satisfaction, gender, regional economic level, dietary culture, and years of education all have significant impacts on lost food PF. Our findings emphasize the importance of reducing food waste in university canteens, which plays a crucial role in ensuring food security and environmental protection.
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Affiliation(s)
- Dengyun Gao
- Institute of Food and Strategic Reserves, Nanjing University of Finance and Economics, Nanjing 210023, China; (D.G.); (J.M.)
- School of Economics and Management, Taizhou University, Taizhou 225300, China
| | - Xing Li
- School of International Economics and Trade, Nanjing University of Finance and Economics, Nanjing 210023, China;
| | - Junkai Ma
- Institute of Food and Strategic Reserves, Nanjing University of Finance and Economics, Nanjing 210023, China; (D.G.); (J.M.)
| | - Long Qian
- Institute of Food and Strategic Reserves, Nanjing University of Finance and Economics, Nanjing 210023, China; (D.G.); (J.M.)
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2
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Nakagiri K, Sato Y, Kawakami T. Factors associated with the leftover rate of side dishes in Japanese school lunches. PLoS One 2024; 19:e0298691. [PMID: 38408110 PMCID: PMC10896521 DOI: 10.1371/journal.pone.0298691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Accepted: 01/29/2024] [Indexed: 02/28/2024] Open
Abstract
This study investigated the leftover rate of side dishes in school lunches provided by communal kitchens in Japan's Chugoku region, with a focus on vegetable dishes supplied in containers and three types of menu items served daily to 20 elementary and junior high schools in communal kitchen A for 116 days. First, the leftovers in the containers that were returned to the communal kitchen were weighed and combined. The study then compared outside temperature, distance from communal kitchen A, school type, number of students per class, assignment of nutrition teachers, and time elapsed after cooking. Finally, we examined the relationship between these factors and the leftover rate using multiple regression analysis. The median leftover rate was 20.1% (0-96.9) for 250 side dishes with a high leftover rate; however, this was widely distributed. The number of students per class, assignment of nutrition teachers, and time elapsed after cooking were strongly related to the leftover rate; the adjusted coefficient of determination, R2, was 0.236. The regression results indicated that regarding the side dish leftover rate, the standardized coefficient, β, was 0.414, 0.215, 0.107, 0.093, and 0.094 for the number of students per class, assignment of nutrition teacher, the time elapsed after the end of cooking, distance from communal kitchen A, and presence of seaweed, respectively (p<0.001). Dietary education by homeroom and nutrition teachers and reducing the time elapsed after cooking impacts students' awareness and preferences, which may decrease the leftover rate.
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Affiliation(s)
- Kiyo Nakagiri
- Graduate School of Health and Welfare Science, Okayama Prefectural University, Soja, Okayama, Japan
| | - Yukari Sato
- Department of Contemporary Welfare Science, Faculty of Health and Welfare Science, Okayama Prefectural University, Soja, Okayama, Japan
| | - Takayo Kawakami
- Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University, Soja, Okayama, Japan
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3
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Fernandez-Zamudio MA, Zarzo I, Pina T, Soriano JM, San Onofre N. Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project. Foods 2024; 13:181. [PMID: 38254482 PMCID: PMC10814255 DOI: 10.3390/foods13020181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 12/22/2023] [Accepted: 12/27/2023] [Indexed: 01/24/2024] Open
Abstract
Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a major attraction, overlooked meal services during working meetings contribute significantly to food waste. The MagNuS (Magnitude, Nutritional value, and Sustainability) project aims to assess and address food waste during conference events at the Valencia Conference Center in Spain. This study quantifies waste, categorizes it by food groups, estimates the potential number of individuals that could be fed with discarded food, and assesses energy and nutritional values. Across three events, 104.4 kg of food waste was documented, with cereals having the highest wastage, followed by legumes, fish, and others. Acknowledging potential underestimation due to reliance on cooked values, this study suggests using residues for vermicomposting or composting as sustainable waste management alternatives. These findings have implications for future initiatives, advocating diverse strategies to minimize food waste during congress events, aligning with the Sustainable Development Goals. The MagNuS project contributes valuable insights to sustainable practices in MICE tourism, informing policies and operational decisions to reduce the environmental impact of food waste.
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Affiliation(s)
- Maria-Angeles Fernandez-Zamudio
- Centro para el Desarrollo de la Agricultura Sostenible, Instituto Valenciano de Investigaciones Agrarias, 46113 Moncada, Valencia, Spain
| | - Inmaculada Zarzo
- University Clinic of Nutrition, Physical Activity and Physiotherapy, Lluís Alcanyís Foundation-University of Valencia, 46020 Valencia, Valencia, Spain;
| | - Tatiana Pina
- Department of Experimental and Social Sciences Education, University of Valencia, 46022 Valencia, Valencia, Spain;
| | - Jose M. Soriano
- Food & Health Lab, Institute of Materials Science, University of Valencia, 46980 Paterna, Valencia, Spain; (J.M.S.); (N.S.O.)
- Joint Research Unit on Endocrinology, Nutrition and Clinical Dietetics, Health Research Institute La Fe-University of Valencia, 46026 Valencia, Valencia, Spain
| | - Nadia San Onofre
- Food & Health Lab, Institute of Materials Science, University of Valencia, 46980 Paterna, Valencia, Spain; (J.M.S.); (N.S.O.)
- Department of Community Nursing, Preventive Medicine and Public Health and History of Science, University of Alicante, 03690 San Vicente del Raspeig, Alicante, Spain
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4
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Cruz Maceín JL, Hocine MA, Hernández-Jiménez V, Zamorano Rodríguez JP, Sayadi Gmada S. The Gap in Sustainable Food Services in Public Institutions: The Perceptions of Young Consumers from Public Universities in the Madrid Region (Spain). Foods 2023; 12:4103. [PMID: 38002161 PMCID: PMC10670913 DOI: 10.3390/foods12224103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/26/2023] Open
Abstract
The agri-food system needs to transition into a more balanced system that takes into account economic, social, and environmental factors. Young people are a key demographic group to consider as they are open to new trends of consumption, including sustainable buying practices. Public universities can play a significant role in promoting sustainable and healthy eating habits among students. In this paper, we focus on the perceptions of young people regarding sustainable food in the Madrid Region. We conducted a survey using a questionnaire-based approach among 1940 students in 2022. The results highlight that young consumers are highly concerned about food sustainability. They perceive sustainability as local and non-processed foods. However, this perception varies among young consumers, and we identified five different consumer profiles. Principal component analysis and cluster analysis provide insights into potential actions that universities can take to promote sustainable and healthy eating habits among students.
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Affiliation(s)
- José Luis Cruz Maceín
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) Comunidad de Madrid, Autovía A2 Km 38,200, Alcalá de Henares, 28800 Madrid, Spain; (M.A.H.); (J.P.Z.R.)
| | - Mohamed Amine Hocine
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) Comunidad de Madrid, Autovía A2 Km 38,200, Alcalá de Henares, 28800 Madrid, Spain; (M.A.H.); (J.P.Z.R.)
- International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), Av. de Montañana, 1005, 50059 Zaragoza, Spain
| | - Verónica Hernández-Jiménez
- Observatorio Para Una Cultura del Territorio, Calle Duque Fernán Nuñez, 2-1, 28922 Madrid, Spain;
- School of Agronomy, Food and Biosystems (ETSIAAB) at the Polytechnic University of Madrid (UPM), Campus Ciudad Universitaria Av. Puerta de Hierro, nº 2–4, 28040 Madrid, Spain
| | - José Pablo Zamorano Rodríguez
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) Comunidad de Madrid, Autovía A2 Km 38,200, Alcalá de Henares, 28800 Madrid, Spain; (M.A.H.); (J.P.Z.R.)
| | - Samir Sayadi Gmada
- Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica (IFAPA), Cam. de Purchil, s/n, 18004 Granada, Spain;
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5
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Estimates of Household Food Waste by Categories and Their Determinants: Evidence from China. Foods 2023; 12:foods12040776. [PMID: 36832853 PMCID: PMC9956864 DOI: 10.3390/foods12040776] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 02/04/2023] [Accepted: 02/06/2023] [Indexed: 02/16/2023] Open
Abstract
Household food waste has become a global concern for all countries in the world. This study focuses on the household level to clarify the impact of household food waste, and we use an online questionnaire survey across China to estimate the proportion of household food waste from five categories, including whole food; fruits and vegetables; poultry, eggs, meat, and dairy products; staple food; and snacks and candy. Then, we use the logit and Tobit models to estimate the relationship between the five food categories and consumer characteristics. First, the statistical analysis shows that in China, the incidence rate and proportion of household food waste are 90.7% and 9.9%, respectively. Among them, the incidence rate and proportion of fruit and vegetable waste are the highest. The results of heterogeneity also show regional differences in the incidence rate and proportion of food waste. Second, the empirical results show that label cognition, garbage disposal cognition, vegetarianism, population, children or elders in the household, the experience of starvation, and age are important explanatory factors for the incidence and proportion of food waste in the household.
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Sustainable Development Goals: a review of SDG 12.3 in food supply chain literature. BENCHMARKING-AN INTERNATIONAL JOURNAL 2022. [DOI: 10.1108/bij-12-2021-0736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeFood Loss and Waste (FLW), a result of non-sustainable consumption and production, has significant socio-environmental impacts and is addressed in the United Nation's Sustainable Development Goal (SDG) 12.3. To address current research on FLW and SDG 12.3, the authors aim to evidence the current state of knowledge on drivers and barriers to SDG 12.3 through a comprehensive literature review.Design/methodology/approachThe authors employed a multi-step systematic literature review process and retrieved 171 studies addressing SDGs, with 83 explicitly addressing SDG 12.3. The analysis involved a qualitative content analysis of studies retrieved by analyzing key findings and relationships between drivers and barriers to FLW.FindingsWhile academic research focuses on SDG 12.3 by stressing the necessity of FLW reduction, it fails to explain the drivers and barriers to minimizing FLW. The authors developed a conceptual framework to demonstrate how barriers and drivers can inhibit or stimulate the dynamics that will achieve SDG 12.3 through effective planning and management.Research limitations/implicationsThis study addressed the theoretical limitations of existing studies and clarified the critical gaps in the current literature, thereby guiding future researchers in the food supply chain (FSC) context.Originality/valueThe research to date focused on high-income countries, and future empirical studies should focus on consumption patterns, the associated drivers and barriers of food waste in low-income countries and its social impact.
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7
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Long F, Ooi CS, Gui T, Ngah AH. Examining young Chinese consumers' engagement in restaurant food waste mitigation from the perspective of cultural values and information publicity. Appetite 2022; 175:106021. [PMID: 35395361 DOI: 10.1016/j.appet.2022.106021] [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: 01/28/2022] [Revised: 03/14/2022] [Accepted: 03/25/2022] [Indexed: 11/02/2022]
Abstract
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.
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Affiliation(s)
- Fei Long
- UKM-Graduate School of Business, The National University of Malaysia (UKM), Bangi, Malaysia.
| | - Can-Seng Ooi
- School of Social Sciences, University of Tasmania (UTAS), Hobart, Australia.
| | - Ting Gui
- School of Foreign Languages, Liaoning University of Traditional Chinese Medicine, China.
| | - Abdul Hafaz Ngah
- Faculty of Business, Economics and Social Development, Universiti Malaysia Terengganu, Malaysia.
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8
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Behavior of Polish Consumers in Relation to Meals Ordered in Food Service Establishments in the Context of Plate Waste. SUSTAINABILITY 2022. [DOI: 10.3390/su14138153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
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.
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9
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Food Waste Management Practices and Barriers to Progress in U.S. University Foodservice. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19116512. [PMID: 35682096 PMCID: PMC9180560 DOI: 10.3390/ijerph19116512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/20/2022] [Accepted: 05/24/2022] [Indexed: 11/17/2022]
Abstract
Identifying institutional capacity to reduce and reallocate food waste is important to reduce both greenhouse gas emissions and food insecurity. The goal of this study was to examine food waste concern, reduction and repurposing strategies, and perceived barriers to these strategies among U.S. university foodservice representatives. We surveyed 57 U.S. university foodservice representatives about foodservice operations, campus food insecurity, food waste reduction and repurposing activities, and obstacles to composting and donating food waste. Data were collected September 2019–February 2020. Roughly three-quarters of respondents tracked campus food waste, reported that food waste reduction was a high/very high priority, and reported concern about campus food insecurity. The most common food-waste-reduction strategies included forecasting demand to prevent overproduction and preparing smaller batches. The most common repurposing strategies included donation and composting. Top barriers to food donation included liability concerns and lack of labor. Barriers to composting food included lack of infrastructure and knowledge/experience. Addressing perceived barriers to university foodservices’ food waste reduction and repurposing efforts could lead to reduced greenhouse gas emissions and improved food security for millions of Americans.
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10
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Akamatsu R, Tonsho N, Saiki M, Komatsu M. Restaurant managers' readiness to maintain people's healthy weight and minimise food waste in Japan. BMC Public Health 2022; 22:831. [PMID: 35468794 PMCID: PMC9040262 DOI: 10.1186/s12889-022-13274-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Accepted: 04/19/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND People who consume high amounts of ready-to-eat meals have a higher body mass index than those who do not. However, if customers adhere to eating proper amounts without restaurants reducing the portions, plate waste may occur. It is therefore incumbent upon restaurants to serve suitable meal portions to customers in the interests of their health and the environment. This study examined whether restaurants support Japan's national goals of minimising food loss and waste and maintaining healthy body weight. Additionally, the characteristics of restaurant managers who display a willingness to meet these goals, were identified. METHODS An internet-based nationwide cross-sectional survey was conducted among restaurant managers in Japan in May 2019. The main outcome measured was readiness to take action toward maintaining healthy weight and minimising food loss and waste. Chi-square tests were performed to examine the characteristics of three groups, divided on the basis of their readiness to take action toward achieving these two goals. The group that displayed a higher readiness toward attaining both goals was examined using logistic regression analyses. RESULTS Of the 412 restaurant managers who responded, 387 (93.9%) were analysed. Few managers reported taking action toward maintaining healthy weight (n = 13, 3.4%) and minimising food loss and waste (n = 45, 11.6%). Two variables, 'medium- or big-sized company' and 'referring to the United Nations' Sustainable Development Goals for running their business', were related to both higher readiness for maintaining healthy weight and minimising food loss and waste (odds ratio [OR] = 2.27, confidence interval [CI]: 1.11-4.62; OR = 4.06, CI: 2.39-6.88, respectively). CONCLUSIONS Increasing recognition of the Sustainable Development Goals among restaurant managers is needed to increase their cooperation toward meeting Japan's national goals.
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Affiliation(s)
- Rie Akamatsu
- Faculty of Core Research, Natural Science Division, Ochanomizu University, Tokyo, Japan.
| | - Nozomi Tonsho
- Former Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan
| | - Mika Saiki
- Former Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan
| | - Mihono Komatsu
- Former Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan
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11
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Understanding Consumers' Food Waste Reduction Behavior-A Study Based on Extended Norm Activation Theory. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19074187. [PMID: 35409870 PMCID: PMC8998826 DOI: 10.3390/ijerph19074187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/26/2022] [Accepted: 03/28/2022] [Indexed: 11/17/2022]
Abstract
Based on norm activation theory, a research framework was built to explore the food waste reduction behavior when consumers eat out. The framework included behavior intentions and four psychological factors: awareness of consequence (persons understanding that actions have consequences), ascription of responsibility (duty to respond), self-efficacy (belief in own skills and capacity), personal norm (individuals’ values to act by socially accepted rules and reduce food waste as a code of conduct and moral obligation). A total of 514 samples from different regions of China were collected through an online survey platform, and the research framework was tested by applying structural equation modeling (SEM). This study found that ascription of responsibility and self-efficacy can effectively activate personal norm to reduce food waste. Personal norm and self-efficacy had a significant positive effect on behavior intentions to reduce food waste. Specifically, self-efficacy had the greatest effect on personal norm, followed by ascription of responsibility, and on behavior intentions to reduce food waste, followed by personal norm. Interestingly, while ascription of responsibility and self-efficacy had an impact on personal norm, awareness of consequence did not significantly influence personal norm to reduce food waste, suggesting that emotional factors are more likely to trigger personal norms that motivate consumers to take action to reduce food waste than cognitive factors. Based on the findings, several suggestions are provided for more effective interventions by restaurants to promote food waste reduction behavior, such as information intervention strategies, displaying information related to food consumption, and reducing the size of plates for some meals.
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12
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Su G, Ong HC, Fattah IMR, Ok YS, Jang JH, Wang CT. State-of-the-art of the pyrolysis and co-pyrolysis of food waste: Progress and challenges. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 809:151170. [PMID: 34699825 DOI: 10.1016/j.scitotenv.2021.151170] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 10/19/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
The continuous growth of population and the steady improvement of people's living standards have accelerated the generation of massive food waste. Untreated food waste has great potential to harm the environment and human health due to bad odor release, bacterial leaching, and virus transmission. However, the application of traditional disposal techniques like composting, landfilling, animal feeding, and anaerobic digestion are difficult to ease the environmental burdens because of problems such as large land occupation, virus transmission, hazardous gas emissions, and poor efficiency. Pyrolysis is a practical and promising route to reduce the environmental burden by converting food waste into bioenergy. This paper aims to analyze the characteristics of food waste, introduce the production of biofuels from conventional and advanced pyrolysis of food waste, and provide a basis for scientific disposal and sustainable management of food waste. The review shows that co-pyrolysis and catalytic pyrolysis significantly impact the pyrolysis process and product characteristics. The addition of tire waste promotes the synthesis of hydrocarbons and inhibits the formation of oxygenated compounds efficiently. The application of calcium oxide (CaO) exhibits good performance in the increment of bio-oil yield and hydrocarbon content. Based on this literature review, pyrolysis can be considered as the optimal technique for dealing with food waste and producing valuable products.
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Affiliation(s)
- Guangcan Su
- Department of Mechanical Engineering, Faculty of Engineering, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Hwai Chyuan Ong
- Future Technology Research Center, National Yunlin University of Science and Technology, 123 University Road, Section 3, Douliou, Yunlin 64002, Taiwan.
| | - I M Rizwanul Fattah
- Centre for Technology in Water and Wastewater (CTWW), Faculty of Engineering and IT, University of Technology Sydney, Ultimo, 2007, NSW, Australia
| | - Yong Sik Ok
- Korea Biochar Research Center, APRU Sustainable Waste Management Program & Division of Environmental Science and Ecological Engineering, Korea University, Seoul, South Korea
| | - Jer-Huan Jang
- Department of Mechanical Engineering, Ming Chi University Of Technology, New Taipei City, Taiwan
| | - Chin-Tsan Wang
- Department of Mechanical and Electro-Mechanical Engineering, National I-Lan University, I Lan, Taiwan
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13
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Which Consumer Perceptions Should Be Used in Food Waste Reduction Campaigns: Food Security, Food Safety or Environmental Concerns? SUSTAINABILITY 2022. [DOI: 10.3390/su14042010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Consumer food waste linked to restaurants and canteens has been a long-standing serious problem in China, which hungers for an effective solution. Although government and media have launched campaigns against food waste, limited information on consumer perceptions is provided in helping to guide campaign programs. The influence of perception associated with low food waste is lacking, along with targeting campaigns based on these perceptions. This research aims to fill this gap. The purpose of this paper is to identify consumption perceptions about food waste in the Chinese urban restaurant sector, so that they can be used in social marketing to promote food waste reduction behaviors. Employing Probit models using survey data collected, we found that food security and environmental perceptions are associated with low food waste. Campaigns directed toward reducing food waste should target raising awareness of food security alert and environmental concerns that are more generally appealing to altruistic spirits.
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14
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Food Wastage Attitudes among the United Arab Emirates Population: The Role of Social Media. SUSTAINABILITY 2022. [DOI: 10.3390/su14031870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The objective of this study is to evaluate food wastage attitudes and the impact of social media among the United Arab Emirates (UAE) population. A questionnaire was distributed via social network applications (n = 525). The majority of the respondents were females (84%) and social media users (99%). Most of the respondents were well aware of the problem of food wastage (96%). Half of the respondents (53.7 and 48.8%) reported taking some form of action on an ‘often’ basis to reduce food wastage, and buying food as per their needs, respectively. Two-thirds (66.7%) of the respondents stated that their family did not throw away anything from their last meal. A majority (82.3%) felt uncomfortable upon discarding food. A mixed response was observed in terms of food wastage and social media usage. On one hand, using social media was significantly (p < 0.05) associated with measuring the exact quantity of ingredients prior to preparation, lower overall family wastage, eating leftovers, and composting. On the other hand, less-frequent social media users significantly (p < 0.05) had fewer leftovers, checked expiry dates, were more serious about food wastage, and planned to minimize it. Social media should be used with prudence as it may not have a very significant impact on food wastage reduction.
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15
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Are the Slimmer More Wasteful? The Correlation between Body Mass Index and Food Wastage among Chinese Youth. SUSTAINABILITY 2022. [DOI: 10.3390/su14031411] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
With the economic growth and living standard improvement, food waste has become increasingly common among Chinese youth. To test whether body size affects the food waste performance of youth, we examined university students as representative of the Chinese youth and conducted a large-sample survey in 29 universities across 29 provinces. Based on 9192 questionnaires collected from Chinese college canteens, we found that body size was correlated with food waste. The smaller the body mass index (BMI) value, the higher the likelihood of plate waste, the higher the amount of waste, and the higher the ratio of food waste. Heterogeneity analyses revealed that BMI exerted a more significant impact on males than females, as well as a more substantial impact on northerners than southerners. Robust tests using other proxies to measure body size, robust regressions based on the new adjusted samples, and robust tests with an instrumental variable to overcome the endogenous issue suggested that the slimmer participants tended to be more wasteful. Hence, this study confirms that the slimmer youth tend to leave plate waste and waste more food per capita per meal. This study is the first attempt to analyze food wastage from the perspective of BMI in China to our best knowledge, and it provides a unique viewpoint for understanding young people’s food wastage.
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16
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Leftover Consumption as a Means of Food Waste Reduction in Public Space? Qualitative Insights from Online Discussions. SUSTAINABILITY 2021. [DOI: 10.3390/su132413564] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
A considerable amount of food is discarded in canteens every day. This waste has created a countermovement, where groups of mainly students purposefully choose to eat other consumers’ plate leftovers instead of buying fresh meals. This phenomenon highlights two opposing narratives: leftovers as food waste versus leftovers as edible food resources. Using a thematic analysis, we investigated 1579 comments from German news sites and their corresponding Facebook sites related to this countermovement. Thereby, we aim to better understand what consumers associate with the consumption of other consumers’ plate leftovers. Our study demonstrates that the consumption of plate leftovers is shaped by the regulatory, normative, and cultural-cognitive system. Furthermore, associations with the consumption of plate leftovers depend on whether this food decision is perceived as a collective or individual consumer decision. From a consumer movement perspective, food leftover consumption is associated with a sense of community and food waste reduction for idealistic or environmental and social reasons. From an individual consumer behavior perspective, food leftover consumption is associated with satisfying hunger but considered a threat to health and social order. Our findings can inspire food service organizations to develop targeted interventions for plate leftover reduction.
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Hennchen B. What is enough on a plate? Professionals’ practices of providing an “adequate portion” in the food service sector. FOOD AND FOODWAYS 2021. [DOI: 10.1080/07409710.2021.1984610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Benjamin Hennchen
- Center for Technology and Society/Zentrum Technik und Gesellschaft (ZTG), Technical University of Berlin, Kaiserin-Augusta-Allee, Germany
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18
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Aguirre Sánchez L, Roa-Díaz ZM, Gamba M, Grisotto G, Moreno Londoño AM, Mantilla-Uribe BP, Rincón Méndez AY, Ballesteros M, Kopp-Heim D, Minder B, Suggs LS, Franco OH. What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review. Int J Public Health 2021; 66:1604149. [PMID: 34557062 PMCID: PMC8454891 DOI: 10.3389/ijph.2021.1604149] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Accepted: 08/17/2021] [Indexed: 01/15/2023] Open
Abstract
Objectives: Global environmental challenges demand sustainable behaviours and policies to protect human and planetary health. We aimed to summarize the evidence about the factors related to Sustainable Food Consumption (SFC) behaviours of university students, and to propose an operational categorization of SFC behaviours. Methods: Seven databases were searched for observational studies evaluating Sustainable Food Consumption (SFC) among university students and that reported at least one behavioural outcome measure. Qualitative synthesis was conducted, and PRISMA guidelines for reporting were followed. Results: Out of 4,479 unique references identified, 40 studies were selected. All studies examined personal factors, while 11 out of 40 also measured social or situational factors. Except for food waste, females had higher levels of SFC behaviours, but situational factors moderated this association. Knowledge and attitudes showed mixed results. Overall, sustainable food consumers reported healthier lifestyles. Conclusions: Healthy lifestyle of sustainable food consumers suggests possible synergies between human health and sustainability in terms of motivations for food choice. Moderation effects of social and situational factors on personal factors reveal opportunities to design and examine the effects of choice architecture interventions.
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Affiliation(s)
- Lucía Aguirre Sánchez
- Institute of Public Health (IPH), Università della Svizzera italiana, Lugano, Switzerland.,Institute of Communication and Public Policy (ICPP), Università della Svizzera italiana, Lugano, Switzerland
| | - Zayne M Roa-Díaz
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.,Graduate School for Health Sciences, University of Bern, Bern, Switzerland
| | - Magda Gamba
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.,Graduate School for Health Sciences, University of Bern, Bern, Switzerland
| | - Giorgia Grisotto
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.,Graduate School for Health Sciences, University of Bern, Bern, Switzerland.,Harvard T.H. Chan School of Public Health, Boston, MA, United States
| | | | | | | | - Mónica Ballesteros
- Centro de Investigación Biomédica en Epidemiología y Red de Salud Pública, Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - Doris Kopp-Heim
- Public Health and Primary Care Library, University of Bern, Bern, Switzerland
| | - Beatrice Minder
- Public Health and Primary Care Library, University of Bern, Bern, Switzerland
| | - L Suzanne Suggs
- Institute of Public Health (IPH), Università della Svizzera italiana, Lugano, Switzerland.,Institute of Communication and Public Policy (ICPP), Università della Svizzera italiana, Lugano, Switzerland.,Swiss School of Public Health (SSPH+), Zurich, Switzerland
| | - Oscar H Franco
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.,Harvard T.H. Chan School of Public Health, Boston, MA, United States.,Swiss School of Public Health (SSPH+), Zurich, Switzerland
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How the Extended Theory of Planned Behavior Can Be Applied in the Research of the Influencing Factors of Food Waste in Restaurants: Learning from Serbian Urban Centers. SUSTAINABILITY 2021. [DOI: 10.3390/su13169236] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study is based on the general notion that restaurants should find more responsible solutions to dispose of the large amount of food that is not consumed. Moreover, the food wasted has great environmental, social and financial impacts, and yet this issue is still insufficiently presented in contemporary studies on food waste management. This paper applied the extended theory of planned behavior as a theoretical framework to elicit consumers’ behavior concerning food waste. A standard paper and pen survey recorded quantitative data provided by 221 respondents. The findings reported the following: (1) personal attitudes toward food waste positively affect an individual’s intention not to waste food; (2) perceived behavioral control positively affects an individual’s intention not to waste food; (3) the intention not to waste food negatively affects self-reported food waste behavior; (4) negative environmental attitudes negatively affect intention not to waste food; (5) hygiene-based food waste negatively affects perceived behavioral control. This study contributes to understanding consumers’ food waste behavior in restaurants and might have practical implications in the hospitality sector.
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Yu Z, Ju X, Bai L, Gong S. Consumer's over-ordering behavior at restaurant: Understanding the important roles of interventions from waiter and ordering habits. Appetite 2020; 160:105092. [PMID: 33387589 DOI: 10.1016/j.appet.2020.105092] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 12/18/2020] [Accepted: 12/28/2020] [Indexed: 11/17/2022]
Abstract
In China, approximately half of total food waste is generated from the foodservice sector, which largely results from irresponsible consumer behavior when ordering food. Therefore, the purpose of this study was to better understand and intervene in Chinese consumers' ordering behavior in restaurants, ultimately contributing to minimizing food waste in China. Thus, the current study proposed a comprehensive model which incorporated habitual processes (individual ordering habits) and situational constraints (interventions from waiters) into the original theory of planned behavior (TPB) and the norm-activation (NAM) theoretical framework. This comprehensive model was tested on a sample of 527 consumers from Mainland China and was compared with the more mature models: TPB, NAM, and a combined model of both. Results showed that the comprehensive model explained the highest degree of variation in over-ordering behavior. Individual ordering habits and interventions from the waiter were proven to be crucial in understanding the complicated decision-making process of ordering foods in restaurants. Based on the model, implications for research and practice are also discussed.
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Affiliation(s)
- Zhaoyuan Yu
- School of Management, Jilin University, 5988 Renmin Street, Changchun, 130022, PR China
| | - Xiaowei Ju
- School of Management, Jilin University, 5988 Renmin Street, Changchun, 130022, PR China
| | - Li Bai
- School of Biological and Agricultural Engineering, Jilin University, 5988 Renmin Street, Changchun, 130022, PR China
| | - Shunlong Gong
- School of Management, Jilin University, 5988 Renmin Street, Changchun, 130022, PR China.
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21
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Tsai WC, Chen X, Yang C. Consumer Food Waste Behavior among Emerging Adults: Evidence from China. Foods 2020; 9:foods9070961. [PMID: 32708156 PMCID: PMC7404786 DOI: 10.3390/foods9070961] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/19/2020] [Accepted: 07/20/2020] [Indexed: 11/25/2022] Open
Abstract
With the aggravation of global climate change, the issue of environmental protection has become the focus of global attention, and countries all over the world have devoted themselves to the sustainable development of resources to reduce the negative impact of the environment on human society. Reducing the resource waste is an important aspect of the sustainable development, among which food waste is a critical part. According to a report of the United Food and Agriculture Organization of the United Nations (FAO), 35% of food is wasted during consumption. Although households are the main contributors to food waste during consumption, the situation in university canteens cannot be ignored. As universities have a high degree of social influence, some policies and activities are piloted in universities, and then, promoted to society after achieving significant results. In future social development, the food waste behavior of consumers at the early stage of adulthood will have a significant impact on society. Therefore, it is necessary to understand the factors that lead to food waste by early adulthood consumers. This study focuses on food waste by end consumers and explores factors in the food waste behavior of the emerging adulthood consumer, which can be used as a reference for improving food waste in schools, governments, and other related industries in the future. The results show that the model of factors influencing the food waste behavior of emerging adulthood consumers established in this study is acceptable. According to the analysis results of the structural equation modeling (SEM), it can be seen that the influences of environmental concerns on the attitude toward behavior, subjective norms, and perceived behavioral control are ranked first, second, and third, respectively. While emerging adulthood consumers have a high degree of independence and self-awareness, schools, governments, media networks, and other related industries also need to establish a more complete system and form of cherishing food, in order to encourage emerging adulthood consumers to change their behavior and attitude spontaneously.
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Affiliation(s)
- Wang-Chin Tsai
- Department of Creative Design, National Yunlin University of Science &Technology, Yunlin 640, Taiwan;
| | - Xuqi Chen
- Department of Agricultural and Resource Economics, University of Tennessee, Knoxville, TN 37996, USA;
| | - Chun Yang
- Graduate School of Design, National Yunlin University of Science &Technology, Yunlin 640, Taiwan
- Correspondence: ; Tel.: +886-968613316
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22
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Quantification of Household Food Waste in Hungary: A Replication Study Using the FUSIONS Methodology. SUSTAINABILITY 2020. [DOI: 10.3390/su12083069] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Household food waste accounts for the most significant part of total food waste in economically developed countries. In recent times, this issue has gained recognition in the international research community and policy making. In light of the Sustainable Development Goals of FAO, mandatory reporting on food waste has been integrated into European legislation, as a basis of preventive programs. The paper presents the results of research that aimed to quantify the food waste generated by Hungarian households. Research methodology was based on the EU compliant FUSIONS recommendations. In total, 165 households provided reliable data with detailed waste logs. Households were supported by kitchen scales, measuring glasses, and a manual. Based on the extrapolation of the week-long measurement, the average food waste was estimated to be 65.49 kg per capita annually, of which the avoidable part represented 48.81%. Within the avoidable part, meals, bakery products, fresh fruits and vegetables, and dairy products are accountable for 88% of the mass. This study was a replication of the first Hungarian household food waste measurement conducted in 2016 with the same methodology. Between the two periods, a 4% decrease was observed. The findings, for instance the dominant share of meals in food waste, should be put in focus during preventive campaigns. National level food waste measurement studies using the FUSIONS methodology should be fostered by policy makers to establish the foundations of effective governmental interventions and allow for the international benchmarking of preventive actions.
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23
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Sheen F, Hardman CA, Robinson E. Food waste concerns, eating behaviour and body weight. Appetite 2020; 151:104692. [PMID: 32251764 DOI: 10.1016/j.appet.2020.104692] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 03/29/2020] [Accepted: 03/29/2020] [Indexed: 12/17/2022]
Abstract
Consumer food waste is now a significant social issue. However, given that the modern day food environment has become characterised by larger portion sizes of more energy-dense foods, personal concerns about wasting food may result in eating behaviours that promote excess energy intake and weight gain. Across 3 studies, we developed a brief (5-item) measure to quantify concerns about food waste and examined the relationships between food waste concerns, eating behaviour and body weight. In Study 1, we showed that our 5-item measure of food waste concerns has acceptable convergent and divergent validity, and test-retest reliability. We also found that concerns about wasting food were predictive of greater behavioural intentions to avoid food waste (e.g. eating leftovers). In Study 2, greater food waste concerns were associated with an increased tendency to plate-clear when eating (self-reported), but not with objectively measured body weight or likelihood of having overweight or obesity. In Study 3, we examined how much food participants consumed when served a large portion size of a lunchtime meal and found that food waste concerns did not directly or indirectly predict how much participants ate. Overall, we found evidence that concerns about food waste are related to self-reported intentions to minimize food waste and plate-clearing tendencies, but no evidence that food waste concerns are related to objectively measured energy intake in the laboratory or body weight.
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Affiliation(s)
- Florence Sheen
- Department of Psychological Sciences, Institute of Psychology, Health & Society, University of Liverpool, L69 7ZA, UK.
| | - Charlotte A Hardman
- Department of Psychological Sciences, Institute of Psychology, Health & Society, University of Liverpool, L69 7ZA, UK.
| | - Eric Robinson
- Department of Psychological Sciences, Institute of Psychology, Health & Society, University of Liverpool, L69 7ZA, UK.
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24
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Visschers VHM, Gundlach D, Beretta C. Smaller servings vs. information provision: Results of two interventions to reduce plate waste in two university canteens. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 103:323-333. [PMID: 31918178 DOI: 10.1016/j.wasman.2019.12.046] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 12/20/2019] [Accepted: 12/29/2019] [Indexed: 06/10/2023]
Abstract
Two interventions were systematically evaluated in two university canteens on their effectiveness to reduce visitors' plate waste. The evaluation was theory-based and focused not only at the effects on the amount of plate waste, but also at the psychological predictors underlying plate waste behaviour. In Intervention A, visitors received information about food waste over a period of three weeks. In Intervention B, in addition to information, smaller servings were offered. The actual amount of plate waste and visitors' attitudes, personal norms, beliefs, perceived behavioural control, intentions and plate waste reduction behaviour were measured before and after the interventions. Intervention B reduced the amount of plate waste by 20%, whereas no reduction was found after Intervention A. In both interventions, the provided information resulted in more positive beliefs and stronger personal norms regarding avoiding plate waste. The information also caused attitudes to have a stronger influence on plate waste reduction behaviour, whereas intention to reduce became less important for reducing plate waste. Personal norms regarding food waste were the strongest predictor of plate waste reduction behaviour, before and after the interventions. The provided information was thus insufficient to reduce plate waste, simply offering smaller servings could achieve this. Although our intervention study only included two university canteens and was conducted for a short period, our data seem to imply that a combination of both information and smaller servings reduces plate waste in the food service industry.
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Affiliation(s)
- Vivianne H M Visschers
- School of Applied Psychology, University of Applied Sciences and Arts Northwestern Switzerland, Riggenbachstrasse 16, CH 4600 Olten, Switzerland.
| | - Daniela Gundlach
- ZUTT & PARTNER AG, Schachenstrasse 19, CH-8633 Wolfhausen, Switzerland.
| | - Claudio Beretta
- ZHAW School of Life Sciences and Facility Management, Research Group for Food Technology, Einsiedlerstrasse 34, 8820 Wädenswil, Switzerland.
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25
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Hodgins K, Parizeau K. Farm-to-fork… and beyond? A call to incorporate food waste into food systems research. FOOD AND FOODWAYS 2020. [DOI: 10.1080/07409710.2020.1718280] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Kelly Hodgins
- Department of Geography, Environment and Geomatics, University of Guelph, Guelph, Ontario,Canada
| | - Kate Parizeau
- Department of Geography, Environment and Geomatics, University of Guelph, Guelph, Ontario,Canada
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26
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What makes people leave LESS food? Testing effects of smaller portions and information in a behavioral model. Appetite 2019; 139:127-144. [DOI: 10.1016/j.appet.2019.03.026] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 09/26/2018] [Accepted: 03/23/2019] [Indexed: 11/19/2022]
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27
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Ilyuk V, Block L, Haws KL. Justifying by “healthifying”: When expected satisfaction from consumption closure increases the desire to eat more and biases health perceptions of unhealthy leftovers. Appetite 2019; 133:138-146. [DOI: 10.1016/j.appet.2018.10.030] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 09/29/2018] [Accepted: 10/26/2018] [Indexed: 12/21/2022]
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28
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Nikolaus CJ, Nickols-Richardson SM, Ellison B. Wasted food: A qualitative study of U.S. young adults' perceptions, beliefs and behaviors. Appetite 2018; 130:70-78. [PMID: 30063960 DOI: 10.1016/j.appet.2018.07.026] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 07/24/2018] [Accepted: 07/25/2018] [Indexed: 11/17/2022]
Abstract
U.S. consumers, namely young adults, are one of the largest sources of preventable food waste. However, the antecedents of wasted food among young adults in the U.S. are unknown. This study aimed to explore the perceptions, beliefs and behaviors related to wasted food among 18- to 24-year-old adults. Fifty-eight individuals (63.8% female) with an average age of 20.2 y (±1.6) who lived in a residence where they had control over some food purchases (excluding co-op or other communal housing, and living with parents) participated in 75-min focus groups during spring of 2016. Thirty participants lived in residence halls at a university and the remaining 28 lived in off-campus dwellings. Focus group transcriptions were analyzed for themes by two investigators using a constant-comparative approach. Inductive thematic analyses provided insights that were broadly categorized into: 1) awareness and knowledge of wasted food, 2) factors that influence food waste behaviors, and 3) suggested interventions to reduce wasted food. Results provide evidence of heterogeneity in perceptions, beliefs, and behaviors related to wasted food based on dwelling type. Insights from the current study may be used to inform observational or intervention work focused on reducing wasted food by young adults.
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Affiliation(s)
- Cassandra J Nikolaus
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL, 61801, United States.
| | - Sharon M Nickols-Richardson
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 905 S. Goodwin Ave., Urbana, IL, 61801, United States.
| | - Brenna Ellison
- Department of Agricultural and Consumer Economics, University of Illinois at Urbana-Champaign, 1301 W. Gregory Dr., Urbana, IL, 61801, United States.
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29
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Elimelech E, Ayalon O, Ert E. What gets measured gets managed: A new method of measuring household food waste. WASTE MANAGEMENT (NEW YORK, N.Y.) 2018; 76:68-81. [PMID: 29576512 DOI: 10.1016/j.wasman.2018.03.031] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2017] [Revised: 02/12/2018] [Accepted: 03/16/2018] [Indexed: 05/28/2023]
Abstract
The quantification of household food waste is an essential part of setting policies and waste reduction goals, but it is very difficult to estimate. Current methods include either direct measurements (physical waste surveys) or measurements based on self-reports (diaries, interviews, and questionnaires). The main limitation of the first method is that it cannot always trace the waste source, i.e., an individual household, whereas the second method lacks objectivity. This article presents a new measurement method that offers a solution to these challenges by measuring daily produced food waste at the household level. This method is based on four main principles: (1) capturing waste as it enters the stream, (2) collecting waste samples at the doorstep, (3) using the individual household as the sampling unit, and (4) collecting and sorting waste daily. We tested the feasibility of the new method with an empirical study of 192 households, measuring the actual amounts of food waste from households as well as its composition. Household food waste accounted for 45% of total waste (573 g/day per capita), of which 54% was identified as avoidable. Approximately two thirds of avoidable waste consisted of vegetables and fruit. These results are similar to previous findings from waste surveys, yet the new method showed a higher level of accuracy. The feasibility test suggests that the proposed method provides a practical tool for policy makers for setting policy based on reliable empirical data and monitoring the effectiveness of different policies over time.
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Affiliation(s)
- Efrat Elimelech
- Department of Natural Resources and Environmental Management, Faculty of Management, University of Haifa, Mt. Carmel, Haifa 3498838, Israel; The Natural Resources and Environmental Research Center (NRERC), University of Haifa, Mt. Carmel, Haifa 3498838, Israel.
| | - Ofira Ayalon
- Department of Natural Resources and Environmental Management, Faculty of Management, University of Haifa, Mt. Carmel, Haifa 3498838, Israel; The Natural Resources and Environmental Research Center (NRERC), University of Haifa, Mt. Carmel, Haifa 3498838, Israel.
| | - Eyal Ert
- Department of Environmental Economics and Management and The Center for Agricultural Economic Research, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel.
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Liao C, Hong J, Zhao D, Zhang S, Chen C. Confucian Culture as Determinants of Consumers' Food Leftover Generation: Evidence from Chengdu, China. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:14919-14933. [PMID: 29546520 DOI: 10.1007/s11356-018-1639-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Accepted: 02/28/2018] [Indexed: 06/08/2023]
Abstract
Food waste is a worldwide problem due to its effects on carbon emission, water pollution, and arable lands. Previous studies of food waste generation and reduction focus on demographic, psychological, and situational factors, whereas the effects of culture in different countries have been ignored. This paper investigates the influence of Confucian culture on behaviors that waste food, considering additional factors of face saving and group conformity. We used an integrated behavioral intention model combining the TPB model and Lee's modified Fishbein model. The results show that including the constructors of Confucian culture increases the predictive power of the model. Face saving and group conformity are found to significantly influence attitude toward food waste reduction. Face saving can greatly reduce the intention to pack leftovers, and group conformity has a significant effect on the ordering of small portion sizes. Based on these results, we give a discussion and put forward with suggestions to the government and the catering industry. Limitations and implications for future research are provided accordingly.
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Affiliation(s)
- Chuanhui Liao
- School of Management, University of Science and Technology of China, Hefei, 230026, Anhui, People's Republic of China.
- School of Economics and Management, Southwest University of Science and Technology, Mianyang, 621010, Sichuan, People's Republic of China.
| | - Jin Hong
- School of Management, University of Science and Technology of China, Hefei, 230026, Anhui, People's Republic of China
| | - Dingtao Zhao
- School of Management, University of Science and Technology of China, Hefei, 230026, Anhui, People's Republic of China
| | - Shuang Zhang
- School of Economics and Management, Southwest University of Science and Technology, Mianyang, 621010, Sichuan, People's Republic of China
| | - Changhong Chen
- School of Economics and Management, Southwest University of Science and Technology, Mianyang, 621010, Sichuan, People's Republic of China
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