Consumer behaviour in relation to food waste: a systematic literature review

Abstract

PurposeThe purpose of this systematic literature review (SLR) is to analyse which consumer behaviours are more evident in relation to food waste, in addition to seeking to identify which types of food are most wasted in homes and the methods which have been used by studies for such particularities. In this paper, it was possible to identify the universe of consumer characteristics covering the main contributions to the development of this theme with different points of view.Design/methodology/approachTo achieve this goal, the authors performed a SLR according to well-established guidelines set. The authors used tools to partially support the process, which relies on a four-member research team.FindingsThe authors report on 49 primary studies that deal the lack of planning, excessive purchases and the non-reuse of food leftovers by the consumer as the characteristics most evidenced as a consequence of food waste. Furthermore, fruits, vegetables and bread are the most wasted food. Regarding the most used research methods, some studies in this SLR use the qualitative method, but mostly food waste is analysed using the quantitative method.Originality/valueThis SLR is different because it seeks to group different aspects of food waste, mapping not only the consumer’s behavioural characteristics but also seeking to identify the most wasted food. The research contributed to finding theoretical gaps on the subject in favour of reducing waste, based on the findings that demonstrate causing food waste.

Habits, Health and Environment in the Purchase of Bakery Products: Consumption Preferences and Sustainable Inclinations before and during COVID-19

“…These are longer-lasting products that are much more compliant with consumption which, in a more frenetic lifestyle, often does not facilitate the use of foods that must be purchased on a daily basis. After all, specific surveys on consumer behavior show that fresh bread is among the main foods subject to food waste, and this is due to the need for daily consumption [ 39 ]. Bread and bakery products form an essential component of the human diet worldwide [ 19 ] and constitute a very important segment of the global food industry [ 40 ].…”

The COVID-19 Pandemic and its Implications for Food Consumer Behavior: A Bibliometric Analysis of Institutionally Affiliated Research in Brazil

“…During the pandemic people used to spend more time at home, thus being exposed to food advertising on the internet and television, especially processed foods. This reality enabled the rescue of culinary skills and food preparation, as well as the use of social networks to increase the consumption of healthy foods (Santos et al, 2022). In addition, the covid-19 pandemic established important challenges to collaborative consumption offerings such as product-service systems (Horta et al, 2021).…”

“…• Increased consumption of ultra-processed foods and reduced consumption of natural foods (Campos et al, 2021). • Reducing food consumption as a precaution against the greater likelihood of losing your job (Santos et al, 2022;Smaira et al, 2021).…”

Five ways to waste food: food wasting behaviours questionnaire

“…The second category of self-report food wasting methods provides no information on the actual amount of wasted food. It assesses the frequency of behaviours that lead to food wasting, like poor shopping, storing or managing habits (Babbitt et al, 2021;dos Santos et al, 2022;Schanes et al, 2018). This approach pinpoints the behaviours that could be addressed during informational campaigns or other interventions aimed at minimizing consumer food wasting behaviour (Schmidt and Matthies, 2018).…”

“…To prevent all these repercussions, it is crucial to understand the behaviours that make people discard their foods and the reasons that lead them to do it. Recent research reviews, published on the topic of household food waste, stress the importance of two categories playing a deciding role in shaping food wasting behaviours: individual and situational factors (Hebrok and Boks, 2017;Porpino, 2016;Principato, 2018;Principato et al, 2021;dos Santos et al, 2022;Schanes et al, 2018). Although one can have a fair idea of potential individual (e.g.…”