Between Kitchen Sink and City Sewer: A Socio-Ecological Approach to Food Waste in Environmental Design

Burke, Ellen; Napawan, N. Claire

doi:10.1007/978-3-030-20561-4_7

Cited by 4 publications

(5 citation statements)

References 12 publications

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“…The actual purchase decision contributes a particularly important role in encouraging circular behavior. It is important to restaurant industry and management of food delivery application in creating a sustainable strategies to customer adapting circular behavior, such as provide food in small portions (Burke & Napawan, 2020), promoting sustainable food choices (Priya & Alur, 2023), fostering food waste disposal technique (Borrello et al, 2017), and provide food labelling (Rossi & Rivetti, 2023).…”

Section: Discussionmentioning

confidence: 99%

The Impact of Actual Purchase Decision Towards Circular Behavior: A Case of Food Delivery Application Usage by Urban Millennials

Chairani,

Arafah,

Rahmanita

et al. 2023

EMSJ

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The purpose of this study is to examine the impact of actual purchase decision toward circular behavior in case of food delivery usage by urban millennials in Jakarta City as The Capital of Indonesia. The increasing use of the Internet and the ease of getting food through food delivery application led to increased consumption by customers which has resulted in widespread of food waste. Quantitative method and online survey questioner techniques are used. Pre-test and pilot test are done to establish the credibility of the research. In total 160 valid samples are examined by SPSS and PLS SEM. Results show that actual purchase decision by urban millennials in Jakarta is positive and significant toward circular behavior actions. The sociodemographic analysis revealed that married women with Bachelor degree use grab food up to 5 times in a month and pay with digital wallet is the most frequent user. The effect size (F2) purchase decision toward circular behavior is relatively high with score 45.9%. Meanwhile, the R2 value is low with total score 31.5%.

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Section: Discussionmentioning

confidence: 99%

The Impact of Actual Purchase Decision Towards Circular Behavior: A Case of Food Delivery Application Usage by Urban Millennials

Chairani,

Arafah,

Rahmanita

et al. 2023

EMSJ

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“…All these examples enabled users to form connections with relevant others while leveraging on an individual's selfinterest to be socially accepted. Social networks were used to motivate sustainable behavior (Burke and Napawan, 2020).…”

Section: Creating Visibility Of Wasteful Behaviors For Awarenessmentioning

confidence: 99%

“…In order to reduce food waste levels, cultural and social norms as well as material and structural conditions need to be addressed simultaneously (Aktas et al, 2018). Also Burke and Napawan (2020) suggests that a more fluid approach is needed, one in which the interdependence of domestic practices, urban infrastructure and natural systems is recognized. Any shortage due to today's lifestyle, including time limitation, scheduling, family, friend and leisure time, appears as a significant constraint to food waste practices that could help to reduce it (van Geffen et al, 2020).…”

Section: Collective Designmentioning

confidence: 99%

Eco-Feedback for Food Waste Reduction in a Student Residence

Lim

Bartram

Funk

et al. 2021

Front. Sustain. Food Syst.

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Eco-feedback aims at increasing awareness of resource use to encourage conservation. A growing area of concern in sustainable living is food waste, and many new institutional waste receptacles incorporate waste sorting and recycling instructions for waste management. However, little attention has been paid to the design of encouraging awareness of waste in the home, particularly at the point of food waste. We explored the design challenges and effectiveness of novel eco-feedback techniques at the point of food waste through an in-situ study in a university residence. Our E-COmate system captures and visualizes domestic food waste data for more readily comprehensible and accessible information within a home environment embedded in an existing waste bin. Four E-COmate smart bins were introduced, deployed and evaluated for 8 weeks at a student residence in Canada. The aim of the study was to see whether a system like E-COmate could impact food waste patterns and awareness, and if so, to what extent it engages consumers. To explore its impact, a mix of methods was adopted. Waste audits were conducted to explore waste changes. Retrospective interviews were carried out to gain insights in residences' reflections and motivations. We show that E-COmate had a positive impact on participants' awareness of and behavior toward their food waste. Participants who had E-COmate installed in their kitchens showed overall a significant decrease in food waste and in particular a decrease of almost 32% in edible or once edible food waste, and a 69% decrease in generated compost waste during the last 2 weeks compared to the first 2 baseline weeks. Furthermore, while our control group showed an increase of 244% of waste of starches and grains toward the last 2 weeks (i.e., the end of term) compared to the 2 baseline weeks, the intervention group only showed an increase of 4.5% in waste of grains and starches. Eco-feedback further engaged residences in reducing food waste practices starting at the grocery store (e.g., by buying in smaller portions). In sum, eco-feedback as provided by E-COmate had positive impacts on reducing food waste. These findings are a result of increased awareness, the constant presence and immediacy of E-COmate served as a reminder, and their understanding of how much they actually waste as a group. Their awareness was reflected in how they adapted their shopping behavior as one way to reduce waste at home.

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“…Various studies have investigated causes and effects of food waste in terms of the three dimensions of sustainability: environmental (Babbit, 2017; Burke and Napawan, 2019; Slorach et al , 2020; Krishnan et al , 2020) economic (Babbit, 2017; Kotykova and Babych, 2019; Slorach et al , 2020) and social (Burke and Napawan, 2019; Kotykova and Babych, 2019).…”

Section: Literature Reviewmentioning

confidence: 99%

Food waste management: an example from university refectory

Börühan

Özbiltekin-Pala

2021

BFJ

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PurposeThe study analysed the amount of plate waste in a university refectory in Izmir, Turkey to find ways of minimizing plate waste in the university, providing sustainability and contributing to the development of circular economy and raising awareness about the plate waste problem.Design/methodology/approachObservation and semi-structured interviews were used to determine the volume of plate waste and level of awareness of academicians, students and administrative staff and suggest sustainable solutions for food waste in university refectories. The data gained from the semi-structured interviews were analysed with qualitative analysis software (MAXQDA®).FindingsPlate waste in the university's refectories is increasing due to the lack of precautionary measures. Academicians, students and administrative staff all showed low awareness rates.Originality/valueThis study is original in investigating theoretically and empirically one of the main reasons for food waste, namely plate waste in mass consumption sites, and evaluating the effect of food waste from an economic, social and environmental perspective.

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Between Kitchen Sink and City Sewer: A Socio-Ecological Approach to Food Waste in Environmental Design

Cited by 4 publications

References 12 publications

The Impact of Actual Purchase Decision Towards Circular Behavior: A Case of Food Delivery Application Usage by Urban Millennials

The Impact of Actual Purchase Decision Towards Circular Behavior: A Case of Food Delivery Application Usage by Urban Millennials

Eco-Feedback for Food Waste Reduction in a Student Residence

Food waste management: an example from university refectory

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