Action-related information trumps system information: Influencing consumers’ intention to reduce food waste

Neubig, Christina M.; Vranken, Liesbet; Roosen, Jutta; Grasso, Simona; Hieke, Sophie; Knoepfle, Sandra; Macready, Anna L.; Masento, Natalie

doi:10.1016/j.jclepro.2020.121126

Cited by 41 publications

(14 citation statements)

References 46 publications

(77 reference statements)

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“…It is important to note that this is the first study to address, in a TPB framework, the issue of compatibility between intention to reduce food waste and concrete behaviours. Research, also recently, mostly focuses on intention to reduce food waste (e.g., [53]); in the smaller number of TPB-based studies which also address behaviour, this is operationalized asking participants to self-report the food they throw away, or they do not throw away [35,54]. It appears clearly that throwing away food could not be interpreted as a behaviour compatible with the intention to reduce food waste.…”

Section: Discussionmentioning

confidence: 99%

Domestic Food Waste and Covid-19 Concern: An Application of the Theory of Planned Behaviour

2021

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The ongoing Covid-19 pandemic rapidly and dramatically disrupted household behaviours in almost all areas and, among these, eating behaviours and daily food patterns have also been radically altered. All reported changes have potential effects in terms of food waste, which is a global problem that mainly occurs at household level. Many scholars attempted to understand the antecedents of food waste in the framework of Theory of Planned Behaviour (TPB). In this paper we follow this strain of research by focussing on two different behaviours, suggested by the Waste Framework Directive of the EU, namely (a) reducing servings and (b) using leftovers, which may be predicted by the intention to reduce food waste. An online questionnaire containing the key constructs of the TPB and the concern towards the pandemic was administered to a sample of 201 Italian consumers. Results show that the TPB model was confirmed for both behaviours while the Covid-19 concern had no direct effect. However, in the case of portion reduction, there is a significant interaction between concern and intention not to waste food. That is, the effect of intention on reducing servings is increasing as the level of concern increases. Therefore, some indications on how to address food waste policies are drawn.

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Section: Discussionmentioning

confidence: 99%

Domestic Food Waste and Covid-19 Concern: An Application of the Theory of Planned Behaviour

2021

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“…Most of the research model in the literature however stops at the intention construct (e.g. Goh et al, 2019;Neubig et al, 2020;Rathore & Sarmah, 2021) which gives this current research an opportunity to fill the research gap. In fact, the findings of Russell et al (2017) underscore the importance of not relying on intention as a proxy measure for behaviour.…”

Section: The Intention-behaviour Relationshipmentioning

confidence: 99%

Antecedents of sustainable food waste management behaviour: Empirical evidence from urban households in Malaysia

Masdek

Wong

Nawi

et al. 2023

Management &Amp; Marketing

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Under the sustainability domain, food waste is a significant global challenge receiving growing attention. The management of household food waste which relies heavily on landfilling, is predominantly ineffective and unsustainable. To implement sustainable food waste management, an understanding of the individual behaviour is needed since psychological effects often undermine technological solutions. This study direct its investigation on urban households’ sustainable food waste management behaviour by extending the Theory of Planned Behaviour. An online survey was utilized for data collection. Using Partial Least Squares Structural Equation Modelling, assessments were made on the determinants of intention and behaviour of 520 households in the Klang Valley. The analysis support two factors that influence attitude positively, while five factors positively influence intention to implement best practices of reusing leftovers, separating household waste, and doing home composting. However, although the households have positive intentions, yet their composting practices seem to be the least adopted compared to the other sustainable elements. Addressing the lack of participation requires a holistic approach via dissemination of educational materials, social media coverage, and awareness campaigns. It is also suggested that composting be incentivized and be included in reward schemes similar to recycling. This study paves the way to enhance understanding of the factors to adopt sustainable food waste management among households in the urban areas. The findings provide insights for policy makers and other stakeholders on what type of information to consider when designing effective food waste management campaigns and urban development strategies, supporting the opportunity for consumer behavioural change.

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“…On the one hand, this could be explained by the fact that consumers might not be fully aware of the amount of food waste generated every year, and it seems that they underestimate their own responsibility in relation to this problem; instead, producers and retailers are blamed as those being the ones mainly responsible for this problem (Neubig et al 2020). On the other hand, consumers might not be completely aware of the implications of potential mismanagement of food safety (Gallo et al, 2021), until an event triggers their attention and spoils their trust in the food supply chain, (e.g., mad cow disease or the horse meat scandal) (Cates et al, 2015).…”

Section: Literature Reviewmentioning

confidence: 99%

“…The literature indicates that this is an interesting aspect that needs to be delved into. In fact, as Neubig et al (2020) claimed, consumer knowledge about general food waste and their food waste system is relatively poor. Even more surprisingly, it seems that consumers underestimate their own responsibility in relation to the food waste problem.…”

Section: Sb (Sustainable Behaviour)mentioning

confidence: 99%

Better sustainability in the food supply chain through technology: a consumer perspective

Colicchia

Creazza

Perotti

2022

International Journal of Logistics Research and Applications

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The achievement of the United Nations Sustainable Development Goals is pushing towards improving the sustainability of food supply chains. Food waste and food safety are among the most critical sustainability issues in the food supply chain. Previous studies have analysed the use of supply chain 4.0 technologies for reducing food waste and enhancing food safety but have neglected consumers as direct users of technology, not studying their preferences and buying behaviour. Through a survey study, this research aims at providing insights about ways in which those supply chain 4.0 technologies that can be used by consumers could be exploited for better sustainability. We investigate consumer openness to technology and consumer buying behaviour for food products in relation to sustainability. Results indicate that consumers can be ready to embrace technology. Their awareness of sustainability represents an opportunity for companies to offer tailored products and accessible services that can influence consumers towards more sustainable choices.

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Action-related information trumps system information: Influencing consumers’ intention to reduce food waste

Cited by 41 publications

References 46 publications

Domestic Food Waste and Covid-19 Concern: An Application of the Theory of Planned Behaviour

Domestic Food Waste and Covid-19 Concern: An Application of the Theory of Planned Behaviour

Antecedents of sustainable food waste management behaviour: Empirical evidence from urban households in Malaysia

Better sustainability in the food supply chain through technology: a consumer perspective

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