Characterization of household food waste and strategies for its reduction: A Shenzhen City case study

Zhang, Hui; Duan, Huabo; Andrić, Jelena M.; Song, Mingwei; Yang, Bo

doi:10.1016/j.wasman.2018.06.010

Cited by 90 publications

(56 citation statements)

References 34 publications

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“…The reduction of these issues can be achieved through improvements in consumer behavior. Priority should be given to the strategies that can increase people's awareness of food waste induced problems and then to reduce carbon emissions and make sustainable environment (Zhang et al, 2018).…”

Section: Theoretical Backgroundmentioning

confidence: 99%

Food Wastage as a Display of Consumer Behaviour

Hazuchová¹,

Antošová²,

Stávková³

2020

JOC

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The article deals with consumer behavior in terms of food and its wastage. The main aim is to identify consumer behavior in relation to food consumption and food waste in the households in the Czech Republic as an effect of healthy competitive environment. Food consumption and its wastage is analyzed in terms of quantity and food expenditure in general as well as with the use of primary data from the Household Budget Survey. According to a household diary survey, the highest wastage is of cereal and dairy products, with the lowest being meat. The consumption and quantity of wasted food are significant in relation to price. The data obtained during daily monitoring of wasted food in September 2018 are used to test the impact of the household identification characteristics on the quantity of wasted food along with the types. A logit regression is used to estimate the anticipated quantity of wasted food according to individual kinds of food and in relation to household identification characteristics. The age, education and economic activity of consumers have a significant effect on the quantity of wasted food. In addition, the results show that the people who waste the most are over 65 years of age, with the lowest wastage connected with university graduates.

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Section: Theoretical Backgroundmentioning

confidence: 99%

Food Wastage as a Display of Consumer Behaviour

Hazuchová¹,

Antošová²,

Stávková³

2020

JOC

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“…According to the report of the Food and Agriculture Organization (FAO) [10] in 2018( Figure 1) 35% of food is wasted during consumption. Although households are the main contributors to food waste during consumption [11], the situation in university canteens cannot be ignored [12]. As universities have a high degree of social influence, some policies and activities are piloted in universities, and then, promoted to society after achieving significant results.…”

Section: Research Background and Motivesmentioning

confidence: 99%

Consumer Food Waste Behavior among Emerging Adults: Evidence from China

Tsai

Chen

Yang

2020

Foods

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With the aggravation of global climate change, the issue of environmental protection has become the focus of global attention, and countries all over the world have devoted themselves to the sustainable development of resources to reduce the negative impact of the environment on human society. Reducing the resource waste is an important aspect of the sustainable development, among which food waste is a critical part. According to a report of the United Food and Agriculture Organization of the United Nations (FAO), 35% of food is wasted during consumption. Although households are the main contributors to food waste during consumption, the situation in university canteens cannot be ignored. As universities have a high degree of social influence, some policies and activities are piloted in universities, and then, promoted to society after achieving significant results. In future social development, the food waste behavior of consumers at the early stage of adulthood will have a significant impact on society. Therefore, it is necessary to understand the factors that lead to food waste by early adulthood consumers. This study focuses on food waste by end consumers and explores factors in the food waste behavior of the emerging adulthood consumer, which can be used as a reference for improving food waste in schools, governments, and other related industries in the future. The results show that the model of factors influencing the food waste behavior of emerging adulthood consumers established in this study is acceptable. According to the analysis results of the structural equation modeling (SEM), it can be seen that the influences of environmental concerns on the attitude toward behavior, subjective norms, and perceived behavioral control are ranked first, second, and third, respectively. While emerging adulthood consumers have a high degree of independence and self-awareness, schools, governments, media networks, and other related industries also need to establish a more complete system and form of cherishing food, in order to encourage emerging adulthood consumers to change their behavior and attitude spontaneously.

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“…Examples of country-specific studies on consumer food waste in the EU include those conducted in the UK [32,33], Italy [8,34], Germany [35], Greece [24], Romania [36,37], Denmark [38], and Finland [39]. Additionally Asian countries such as China [40], Japan [17], and Lebanon [41], as well as Arab countries [42] have received attention. In the Americas, US [43,44], Canadian [7] as well as Brazilian [45] consumers have been examined.…”

Section: Consumer Food Waste Reductionmentioning

confidence: 99%

Mottainai!—A Practice Theoretical Analysis of Japanese Consumers’ Food Waste Reduction

et al. 2019

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This study focuses on food waste and its reduction by describing and analyzing the food waste-related everyday life of Japanese consumers through a practice theoretical lens. The research enables paying attention to the role of culture in sustainable consumer behavior, which is a largely unexplored area in previous food waste research. The methodological approach is qualitative and the empirical data of the study were generated through mobile ethnography. It combines elements from diary methods, multi-sited ethnography, and digital ethnography, producing visual and textual data of the practices that the participants of the study considered meaningful. The analysis identifies materials, meanings, and competences of the practices related to food waste reduction. These practices were interlinked with five broader food-related practices: planning, grocery shopping, cooking, eating, and handling surplus food. The findings reveal specific elements related to Japanese culture such as mottainai—a concept used to express the regret of wasting something valuable. The study contributes to the literature on sustainable consumption by emphasizing the importance of identifying and understanding how culturally linked practices may support sustainable (or unsustainable) consumption.

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Characterization of household food waste and strategies for its reduction: A Shenzhen City case study

Cited by 90 publications

References 34 publications

Food Wastage as a Display of Consumer Behaviour

Food Wastage as a Display of Consumer Behaviour

Consumer Food Waste Behavior among Emerging Adults: Evidence from China

Mottainai!—A Practice Theoretical Analysis of Japanese Consumers’ Food Waste Reduction

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