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Chang MY, Lai KL, Lin IK, Chao CT, Chen HS. Exploring the Sustainability of Upcycled Foods: An Analysis of Consumer Behavior in Taiwan. Nutrients 2024; 16:2501. [PMID: 39125382 PMCID: PMC11313735 DOI: 10.3390/nu16152501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2024] [Revised: 07/22/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
Given the urgent climate change and food security challenges, upcycled food products are crucial for sustainable food production and waste management. This study investigates Taiwanese consumer behavior towards upcycled foods using the value-attitude-behavior (VAB) theory, focusing on "product knowledge", "green perceived quality", and "price sensitivity". Of the 335 distributed surveys, 320 valid responses (95.5% effectiveness) were analyzed. The results indicated that eco-conscious values strongly influenced consumer attitudes and anticipated guilt (β = 0.647, p < 0.001; β = 0.691, p < 0.001), shaping behavioral intentions (β = 0.290, p < 0.001). Attitudes significantly correlated with intentions, validating the VAB framework. However, anticipated guilt showed a minimal impact (β = 0.029, p = 0.629), revealing complex consumer emotions. Green perceived quality and product knowledge were the key decision-making factors (β = 0.193, p < 0.001; β = 0.146, p < 0.001). Surprisingly, price sensitivity positively influences intentions (β = 0.764, p < 0.001), suggesting the consumer prioritization of quality and environmental values over price. These insights inform strategies for businesses to enhance consumer engagement and sustainability alignment, advancing progress towards Sustainable Development Goals (SDGs).
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Affiliation(s)
- Min-Yen Chang
- Department of Accounting, Jiaxing University, Jiaxing 314001, China;
| | - Kung-Ling Lai
- In-Service Master Program of International Health Industry Management of College, Chung Shan Medical University, Taichung 40201, Taiwan;
| | - I-Kai Lin
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung 40201, Taiwan; (I.-K.L.); (C.-T.C.)
| | - Ching-Tzu Chao
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung 40201, Taiwan; (I.-K.L.); (C.-T.C.)
| | - Han-Shen Chen
- Department of Health Industry Technology Management, Chung Shan Medical University, Taichung 40201, Taiwan; (I.-K.L.); (C.-T.C.)
- Department of Medical Management, Chung Shan Medical University Hospital, Taichung 40201, Taiwan
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Todd ECD, Faour-Klingbeil D. Impact of Food Waste on Society, Specifically at Retail and Foodservice Levels in Developed and Developing Countries. Foods 2024; 13:2098. [PMID: 38998603 PMCID: PMC11241329 DOI: 10.3390/foods13132098] [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: 05/10/2024] [Revised: 06/19/2024] [Accepted: 06/22/2024] [Indexed: 07/14/2024] Open
Abstract
Food loss and waste pose significant challenges in both industrial and agricultural food production sectors. In recent decades, their environmental and economic impacts have intensified due to increasing food demand, heightened production activities, and varying standards across the global supply chain. Specifically, the complexities surrounding the causes of food waste at the retail and household levels persist as a multifaceted issue, constituting a crucial topic in food policy. This is driven by various interplaying aspects, such as food security, safety, quality, and environmental sustainability, including greenhouse gas emissions from decaying food, water pollution from leaching, and the proliferation of landfills. Additionally, consumer concerns and financial losses exacerbate the urgency of addressing this issue. Therefore, this paper aims to highlight these complexities as a focal point of its discussion by the examination of interconnected causes of food waste and potential solutions and initiatives to reduce food waste occurring at these critical points in the food supply chain. Less attention has been paid to retail and foodservice than production and consumer sectors, and this review specifically focuses on these industries, where food waste is more important than food loss. This review also looks at examples in developing countries which have received less attention until now. We believe that because of the complexity of the process to reduce food waste across the food supply chain, and the many stakeholders involved, the goal of a 50% reduction by 2030 set by the United Nations will be difficult to achieve on time.
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Goodman-Smith F, Bhatt S, Grasso S, Deutsch J, Mirosa M. Consumer acceptance of upcycled craft beer: a New Zealand case study. Front Nutr 2023; 10:1235137. [PMID: 38024350 PMCID: PMC10666164 DOI: 10.3389/fnut.2023.1235137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 10/26/2023] [Indexed: 12/01/2023] Open
Abstract
Upcycled foods are created from surplus food, edible food waste and by-products. Food and beverage brands are launching upcycled foods and promoting their product to consumers. Little is known about how consumers respond to upcycled foods, nor how these products can be most effectively promoted. To better understand marketing strategies for upcycled foods, two studies were conducted, one online (n = 300) and one in retail stores (n = 65), in New Zealand to examine differences in consumer sentiment toward upcycled beer. In both studies, environmental benefits were identified as the most important benefits of upcycled foods and information provision on pack and online were important promotional strategies. Consumers reported greater awareness and acceptance of upcycled food in-store, yet raised concerns relating to taste and price. Only 31% of participants surveyed in-store associated 'no negatives' with upcycled foods compared with 47% of consumers surveyed online. These findings help differentiate a potential promotion strategy for upcycled foods.
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Affiliation(s)
- Francesca Goodman-Smith
- Fight Food Waste Cooperative Research Centre, The University of Adelaide, Urrbrae, SA, Australia
| | - Siddharth Bhatt
- School of Business Administration, Pennsylvania State University at Harrisburg, Middletown, PA, United States
| | - Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - Jonathan Deutsch
- College of Nursing and Health Professions, Drexel University, Philadelphia, PA, United States
| | - Miranda Mirosa
- Department of Food Science, University of Otago, Dunedin, New Zealand
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Tarjuelo L, Rabadán A, Álvarez-Ortí M, Pardo-Giménez A, Pardo I, Pardo J. Nutritional characteristics and consumer attitudes towards burgers produced by replacing animal fat with oils obtained from food by-products. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
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The impact of innovation level and emotional response on upcycled food acceptance. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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Consumers’ purchase intention for upcycled foods: Insights from Turkey. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Thorsen M, Skeaff S, Goodman-Smith F, Thong B, Bremer P, Mirosa M. Upcycled foods: A nudge toward nutrition. Front Nutr 2022; 9:1071829. [DOI: 10.3389/fnut.2022.1071829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 11/07/2022] [Indexed: 11/22/2022] Open
Abstract
One of the aims of the United Nations Sustainable Development Goals (SDG) is to end hunger and ensure access by all people to safe, nutritious, and sufficient food all year round. An obvious synergy exists between the second SDG “Zero Hunger” and SDG target 12.3 which focuses on halving food waste and reducing food losses. In addition to helping improve global food security, reducing food waste provides financial and environmental benefits. Upcycling food is a technical solution for food waste reduction that retains the nutritional and financial value of food by-products. However, many of the upcycled foods produced are discretionary foods such as biscuits, crackers, and other snack food that are not part of a healthy dietary pattern, and should only be eaten sometimes in small amounts. Given the importance of ensuring a sustainable healthy diet, this paper discusses opportunities for upcycled food manufacturers to produce more nutritious products.
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Aschemann-Witzel J, Asioli D, Banovic M, Perito MA, Peschel AO. Communicating upcycled foods: Frugality framing supports acceptance of sustainable product innovations. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104596] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability. Foods 2021; 10:foods10112874. [PMID: 34829155 PMCID: PMC8621107 DOI: 10.3390/foods10112874] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/11/2021] [Accepted: 11/12/2021] [Indexed: 01/27/2023] Open
Abstract
Upcycled foods contain unmarketable ingredients (e.g., damaged food produce, by-products and scraps from food preparation) that otherwise would not be directed for human consumption. Upcycled food is a new food category and thus faces several challenges, such as definition development, inclusion in the food waste management hierarchy and public acceptability. This review provides an overview of these three challenges. The upcycled food definitions have been developed for research, food manufacturers, and multi-stakeholders use. Thus, there is a need for a consumer-friendly definition for the general public. A simplified definition is proposed to introduce these foods as environmentally friendly foods containing safe ingredients that otherwise would not have gone to human consumption such as damaged food produce, by-products and scraps from food preparation. Moreover, an updated version of the food waste management hierarchy has been proposed by including the production of upcycled foods as a separate waste management action that is less preferable than redistribution but more favourable than producing animal feed. Furthermore, consumer sociodemographic characteristics and beliefs, as well as food quality cues and attributes, were identified as crucial factors for the public acceptability of these foods. Future research should address these challenges to facilitate the introduction of upcycled foods.
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Does Physical Activity Influence Consumer Acceptance of Gene Edited Food? SUSTAINABILITY 2021. [DOI: 10.3390/su13147759] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Consumer acceptance of new and emerging food production technologies is tied to their understanding of costs and benefits of the product. Advances in bioengineering not only provide direct nutritional benefits to the consumer, but also environmental benefits that improve sustainability. Improved consumer understanding of the benefits of innovative bioengineered food products can aid in the adoption process. We track participants’ physical activity level to determine whether this trait impacts willingness to pay for bioengineered foods. Additionally, we determine whether consumers are willing to pay a premium for gene edited food relative to genetically modified food. The results indicate that there is no link between physical activity and willingness to pay for genetically edited food. Additional results suggest that there is a premium among Asian and other respondents but not by gender.
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Valorized Food Processing By-Products in the EU: Finding the Balance between Safety, Nutrition, and Sustainability. SUSTAINABILITY 2021. [DOI: 10.3390/su13084428] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Food businesses in the European Union are preparing for a carbon-neutral future by gradually transitioning to a circular way of operating. Building upon results from the EU REFRESH project, we consider the most valuable food processing by-streams in Europe and discuss potential food safety risks that must be considered while valorizing them for human consumption. These risks are weighed against the nutritional benefits offered by these products and their potential applications in food supply chains. Broadly, we examine whether it is possible for spent grains, cheese whey, fruit and vegetable scraps, meat processing waste, and oilseed cakes and meals to be safe, sustainable, and nutritionally valuable at the same time. The discussion highlights that valorizing by-products obtained from food processing operations is feasible on a large scale only if consumers deem it to be a safe and acceptable practice. Extracting valuable compounds from by-products and using them in the preparation of functional foods could be a way to gain consumer acceptance. Furthermore, we find that current EU food safety legislation does not sufficiently accommodate food processing by-products. A way to bridge this regulatory gap could be through the adoption of private food safety standards that have shown proclivity for sustainability-related issues in food supply chains. Finally, by proposing a decision tree, we show that it is indeed feasible for some food processing by-products to be valorized while ensuring sustainability, food safety, and nutritional relevance.
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