Avoiding food becoming waste in households – The role of packaging in consumers’ practices across different food categories

Williams, Helén; Lindström, Annika; Trischler, Jakob; Wikström, Fredrik; Rowe, Zane

doi:10.1016/j.jclepro.2020.121775

Cited by 78 publications

(171 citation statements)

References 38 publications

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“…Moreover, they opted for resealable packaging, smaller packages size and with improved barrier properties. In line with these results, Williams et al, (2020) pointed out that the most important packaging factors that affect household waste are size and label (display of the information about product safety and storage) [74]. Indeed, according to Wohner et al, (2019), packaging must contain the right amount of food, provide information and convenience features for the consumers, such as easy to use, resealability and easy to empty [75].…”

Section: Discussionmentioning

confidence: 97%

Packaging Innovations to Reduce Food Loss and Waste: Are Italian Manufacturers Willing to Invest?

2021

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The target 12.3 of the 2030 Agenda by the United Nations (UN) calls for halving per capita global food loss and waste. In this regard, the Food & Drink industry (F&D) could play a crucial role in reducing food waste and improving food safety by adopting healthy and eco-innovation packaging. Thus, this paper aims to investigate the F&D manufacturers’ willingness to invest in packaging innovations, such as active, intelligent, and compostable ones to achieve the UN target. In order to reach the stated objective, a multiple case study methodology was developed and administered to a sample of Italian micro and small-medium entrepreneurs located in the Apulia region. Results show that many firms were aware of their need for packaging innovation and of the available technological opportunity. However, only the F&D manufacturers who showed a Real demand, according to a taxonomy approach which also considers the Potential and Latent demand for the innovation, were effectively prompt to invest. Finally, most of the interviewed manufacturers were willing to invest in at least one packaging innovation, choosing mainly between the active packaging and the compostable one.

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Section: Discussionmentioning

confidence: 97%

Packaging Innovations to Reduce Food Loss and Waste: Are Italian Manufacturers Willing to Invest?

2021

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“…Kepedulian konsumen terhadap lingkungan terimplementasi dalam perilaku pembelian makanan (Shodiq, Relawati, & Bakhtiar, 2020). Selanjutnya, konsumen yang mempunyai kepedulian lingkungan akan bersedia membayar lebih mahal pada produk yang ramah lingkungan (De-Magistris & Gracia, 2016;Katt & Meixner, 2020) atau menggunakan kemasan ramah lingkungan (Williams, Lindström, Trischler, Wikström, & Rowe, 2020).…”

Section: Gambar 1 Produk Dengan Kemasan Plastikunclassified

Eco-friendly packaging training for women farmers group to support digital marketing in Tawangargo Village, Malang Regency

Relawati

Ariadi

Tain

2021

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Pro-environmental consumers act selectively in choosing products, including packaging. This is both a challenge and an opportunity for the women farmer groups in Tawangargo Village, which produce food and beverage products. The method of this service activity was training and mentoring, transfer of information, monitoring and evaluation. The results of the activity have opened the insights of the female farmer group members to use environmentally friendly packaging and build relationships with suppliers. Especially with the transfer of technology through digital marketing, it will open up wider market opportunities. In its development, the use of environmentally friendly packaging was still combined with conventional packaging to maintain an existing market. On the other hand, actively uploading products in the digital market has not been going well, so it requires further assistance.

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“…Expired 'best before' food is still safe for consumption and only its sensory attributes should determine its perceived attractiveness and, finally, acceptance. The importance of sensory perception and the role of packaging in food acceptance depends on the kind of packaging (its use and transparency) and the degree to which it allows a consumer to assess the food product's appearance, smell and taste or to experience the food's texture (Min et al, 2009;Nederkoorn et al, 2018;Williams et al, 2020). In our experiment, unpacked products were presented in order to eliminate the influence of packaging or brand on the consumer's decision-making process.…”

Section: Theoretical Contributions and Implicationsmentioning

confidence: 99%

“…Moreover, some authors present a list of products that are most often discarded by consumers usually without their referring to the type of date labelling (Williams et al, 2020). Microbial stability, which determines the type of date label of food, is closely related to the technique that is used to process and preserve the food.…”

Section: Introductionmentioning

confidence: 99%

How date type, freshness labelling and food category influence consumer rejection

Samotyja

Sielicka-Różyńska

2020

Int J Consumer Studies

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The aim of this study was (a) to evaluate the influence of date type and freshness labelling on a consumer rejection of expired food, (b) to assess how product category influences a consumer who rejects expired food based on a given criterion and (c) to investigate if a consumer's handling of food is rational as pertains to 'use by' or 'best before' dating. A consumer sensory study was conducted among 180 participants from Poland in which their attitude towards eight different foods labelled with two date types ('use by' or 'best before') and four various freshness dates was examined.The results showed that date type ('best before' vs. 'use by'), freshness labelling and food category significantly influenced consumer rejection of food products and the criteria of rejection changed as the product became expired. Consumer behaviour regarding edibility after expiration was irrational and was manifested in both the acceptance of potentially harmful food products (from 31.5% to 60.2% of expired food products labelled with the 'use by' date were accepted) and the rejection of edible foods (from 24.4% to 56.7% of expired foods labelled with the 'best before' date were rejected). This study provides new insight into the influence of shelf-life labelling and sensory perception on discard intention which ultimately results in unnecessary food waste. Our findings that date labelling can contribute to consumer apprehension of the suitability of a given food product for consumption shed new light on the role of building awareness among consumers in order to encourage waste-reducing behaviour.

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Avoiding food becoming waste in households – The role of packaging in consumers’ practices across different food categories

Cited by 78 publications

References 38 publications

Packaging Innovations to Reduce Food Loss and Waste: Are Italian Manufacturers Willing to Invest?

Packaging Innovations to Reduce Food Loss and Waste: Are Italian Manufacturers Willing to Invest?

Eco-friendly packaging training for women farmers group to support digital marketing in Tawangargo Village, Malang Regency

How date type, freshness labelling and food category influence consumer rejection

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