Does the “incentive hope” hypothesis explain food-wasting behavior among humans? Yes and no

Misiak, Michał; Sorokowski, Piotr; Karwowski, Maciej

doi:10.1017/s0140525x18001942

Cited by 4 publications

(3 citation statements)

References 24 publications

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“…Similarly to the previous factor, it is hard to point to specific determinants of planning behaviours as they are very complex—this study, however, showed its associations with Demographic and SES factors: being responsible for cooking in a household, gender and BMI.Sharing food with others—this factor is rarely described as a potential method to minimise food waste, although it has been acknowledged that people who want to minimize food wasting engage in food sharing (Schanes and Stagl, 2019). It has been hypothesized that food sharing cultural norms might serve as a strategy to avoid food wasting in small-scale societies (Misiak et al ., 2019) and that there might be a specific psychological tendency that favours sharing food over sharing other objects (Sorokowska et al. , 2021).…”

Section: Discussionmentioning

confidence: 99%

“…(4) Sharing food with others-this factor is rarely described as a potential method to minimise food waste, although it has been acknowledged that people who want to minimize food wasting engage in food sharing (Schanes and Stagl, 2019). It has been hypothesized that food sharing cultural norms might serve as a strategy to avoid food wasting in small-scale societies (Misiak et al, 2019) and that there might be a specific psychological tendency that favours sharing food over sharing other objects (Sorokowska et al, 2021). Yet, people living in industrialised western societies, in which the majority of studies on food waste is conducted, waste their food in households, where the visibility of this behaviour to other people is minimal (Quested et al, 2013).…”

Section: Theoretical Implicationsmentioning

confidence: 99%

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Five ways to waste food: food wasting behaviours questionnaire

Misiak

Sobol-Kwapińska

Sakowski³

et al. 2023

BFJ

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PurposeThe goal of the present research was to resolve two problems with contemporary methods used to assess consumer food waste: the lack of established categories of food wasting behaviours and difficulties in assessing food waste. In Studies 1 A and 1 B, a five-factor questionnaire for measuring food wasting behaviours was developed. Study 2 and Exploratory analyses verified whether the questionnaire allows for predicting the amount of wasted meat, dairy and bakery and a range of socioeconomic characteristics.Design/methodology/approachBased on pre-registered studies, a new questionnaire for measuring the frequency of food wasting behaviours, the Food Wasting Behaviours Questionnaire (FWBQ), was developed.FindingsThe results provided evidence that behaviours associated with food wasting could be narrowed down to five distinctive basic categories: (1) discarding food because of its' unpalatability; (2) preventing food waste through buying only the necessities; (3) preventing food waste through planning; (4) preventing food waste through sharing and (5) preventing food waste through feeding animals. The FWBQ allowed for investigating the socio-economic factors that influence food wasting behaviour. Finally, the FWBQ allowed for predicting the amount of wasted meat, dairy and bakery products. Also, particular factors were associated with a range of socioeconomic characteristics.Originality/valueThe FWBQ has been shown to be an inexpensive and easy-to-use method for systematising distinct categories of food wasting behaviours and demonstrating their determinants. The study takes an empirical approach (rather than intuitive) to distinguish separate categories of food wasting.

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Section: Discussionmentioning

confidence: 99%

Section: Theoretical Implicationsmentioning

confidence: 99%

Five ways to waste food: food wasting behaviours questionnaire

Misiak

Sobol-Kwapińska

Sakowski³

et al. 2023

BFJ

View full text Add to dashboard Cite

show abstract

“…(4) Sharing food with others-this factor is rarely described as a potential method to minimise food waste, although it has been acknowledged that people who want to minimize food wasting engage in food sharing (Schanes & Stagl, 2019). It has been hypothesized that food sharing cultural norms might serve as a strategy to avoid food wasting in small-scale societies (Misiak et al, 2019) and that there might be a specific psychological tendency that favours sharing food over sharing other objects (Sorokowska et al, 2021). Yet, people living in industrialised western societies, in which the majority of studies on food waste is conducted, waste their food in the households, where the visibility of this behaviour to other people is minimal (Quested et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

Food Wasting Behaviours Questionnaire. A Test of a New Method and a Natural Experiment During the COVID-19 Pandemic

Misiak¹,

Sobol-Kwapińska²,

Kowal³

et al. 2021

Preprint

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Measuring food wasting behaviour at the consumer level is challenging. Most existing methods focus on food wasting at the household level, which in turn limits the possibility to study the situational and individual factors shaping food wasting behaviour in a single person. To fill this gap, we conducted a series of pre-registered studies in which we developed the Food Wasting Behaviours Questionnaire (FWBQ), an inexpensive method suitable for assessing and monitoring food wasting behaviour at the single-person level. We found that a wide range of behaviours associated with food wasting could be narrowed down to five distinctive basic categories: (1) discarding food because of its’ unpalatability; (2) preventing food waste through buying only the necessities; (3) preventing food waste through planning meals and groceries; (4) preventing food waste through sharing food with others; and (5) preventing food waste through feeding animals. The FWBQ allowed us to investigate the socio-economic factors that influence food wasting behaviour, such as food insecurity. Furthermore, because we started our research programme before the pandemic, we were able to conduct a natural experiment and observe that people changed their food wasting behaviour during the pandemic. Finally, we found that FWBQ allowed for predicting the amount of wasted meat, dairy and bakery products. In summary, we have demonstrated the potential utility of the FWBQ, an inexpensive and easy-to-use method for predicting the factors and antecedents of food wasting behaviour.

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