The objective of this research was to look into the self-reported food consumption and wastage behavior in Brazil during the COVID-19 pandemic outbreak and the motivations to prevent this waste. The data were collected during the COVID-19 pandemic outbreak in Brazil, May 2020, using a self-administered questionnaire with 60 questions on food consumption behavior and characterization of food waste behaviors. The target audience comprised Brazilian residents responsible for household food purchases; out of 489 responses, 458 were considered valid. The main findings reported that regarding consumption behavior, there are no significant differences in relation to gender, education, and age. The surveyed population preferred shopping in person, despite the recommendation of social distancing, and reported activities to avoid food waste. This behavior suggests the importance of information and consumers’ education in making purchases and reducing waste, mainly amidst a crisis. The results suggest that intention to reduce waste, routines of food purchase in sales and management routines of leftovers or uneaten food are positively related to reducing the economic value of food waste. As a practical contribution, this study expands the understanding in one Latin American country regarding food consumption and wastage. The theoretical contribution leads to understanding of the behavior in times of crisis such as a pandemic.

The COVID-19 pandemic has represented a major global challenge. In Latin America, both Brazil and Peru reported the highest levels of impact in terms of proportional infection and death rates. Within this context, this study sought to compare food consumption and wastage patterns in Peruvian and Brazilian households. For these purposes, the authors conducted a quantitative research study based on a self-reported online survey submitted during the pandemic outbreak. Results revealed that the intention of reducing food wastage and implementing leftover management routines are related to the economic value of wasted food. In addition, in both countries, shopping lists are used as planning elements, and food purchases are influenced by on-sale products. Leftover management is also similar in both countries, and the expiration date on the label is the most commonly used criterion for consuming or discarding food items. Nevertheless, within the framework of the health and economic crisis generated, opportunities for change toward the adoption of smarter and more sustainable purchasing behaviors are emerging for both households and companies, in addition to giving equal importance to environmental, social, and economic benefits. This research study provided insights into food consumption and food wastage behaviors in times of crisis, such as a pandemic.

ResumenObjeto: El propósito de este artículo es realizar una revisión de la literatura, tanto de los fundamentos teóricos, como de investigaciones empíricas, con la finalidad de establecer relaciones entre las variables relativas al factor humano y su impacto en la productividad.Diseño/metodología/enfoque: La estrategia empleada corresponde a un diseño no experimental descriptivo, que consiste en el establecimiento de tres criterios para la revisión de la literatura, a fin de acotar el tema a trabajos que relacionan la productividad con el factor humano. Para ello se indagó en bases de datos y revistas relacionadas con temas afines, además de consultar tesis doctorales y libros publicados, referentes a la influencia del factor humano en la productividad. Se revisaron unos 250 documentos de los cuales se seleccionaron los considerados más relevantes para la investigación. Aportaciones y resultados:Como resultado de esta exploración podemos destacar la clasificación de los factores en dos dimensiones que se manifiestan en las personas cuando actúan en las organizaciones: dimensión psicológica y dimensión psicosocial. Entre los factores humanos incluidos en estas dimensiones se encuentran: los factores individuales (la motivación, las competencias, la satisfacción laboral, la identificación, el

PurposeThis research aims to understand the behaviour of food consumption and waste in Peruvian households at the beginning of the COVID-19 pandemic.Design/methodology/approachExploratory research was carried out with Peruvian households, using a descriptive method design. Data were analysed using descriptive and multivariate statistics. A self-administered questionnaire of 60 questions was used, applied by social networks in May 2020, obtaining 418 valid questionnaires.FindingsThe main findings allow the identification of a behaviour aiming the avoidance of waste and purchasing with a cost–benefit orientation, which is followed by purchase planning, knowledge and use of information on labels, food storage and cooking skills.Practical implicationsFor companies in the food sector, relevant information is provided on consumer behaviour. For policymakers, elements are provided for the promotion of responsible consumption and zero waste. For the academy, an explanation is provided of how and in what way crises influence the behaviour of food consumption and waste.Social implicationsEnvironmental-friendly and responsible consumption behaviour need to be supported, as well as to make consumers aware of the costs of food waste. These measures could be fostered by collective action that includes different actors – from civil society, the private and public sectors – and contribute to a sustainable solution, focused on improving consumption patterns and food waste.Originality/valueThe novelty of this research is based on exploring the understanding of the existing relation among food consumer behaviour, in a context of crisis, towards food waste prevention and avoidance, cost–benefit orientation and the knowledge about labelling, storage and handling.

La productividad es un concepto de naturaleza multidimensional en la que influyen ciertas características y comportamientos del individuo, dicha influencia implica procesos psicológicos y psicosociales complejos de cuantificar que constituyen los factores humanos. El objetivo general de la investigación, es analizar los factores humanos y su influencia en la productividad, vista desde la perspectiva de tres unidades diferentes; individuo, grupo y organización. Para tal fin, se plantearon tres modelos diseñados con relaciones causales diferentes, a objeto de determinar el modelo que mejor explica esta influencia. La metodología utilizada fue explicativa de tipo experimental. El método aplicado fue el hipotético deductivo. Se compararon tres modelos utilizando la técnica de modelos rivales de la metodología de Ecuaciones Estructurales. Este criterio permite contrastar modelos a fin de determinar el de mejor ajuste. El resultado determinó que los tres modelos presentan ajustes razonables de aceptación y explican las relaciones causales planteadas y su influencia en la productividad. Del análisis de los ajustes de los tres modelos se concluye que el Modelo B es el que mejor explica la relación de los factores humanos y la productividad.