Estimating a Local Food Waste Baseline

Dusoruth, Vaneesha; Peterson, H. Christopher; Schmitt, Jennifer

doi:10.1080/10454446.2018.1472698

Cited by 9 publications

(6 citation statements)

References 16 publications

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“…The overall benefits of $100/Mg for the Chicago case study suggest the financial feasibility of pursuing a city-wide decentralized composting strategy (Pai et al, 2019). The complexities in choosing appropriate assumptions, factors and datasets are important parameters for calculating food waste baseline amounts (Davies and Legg, 2018;Dusoruth et al, 2018). Anaerobic digestion is the main means of energy utilization which has the advantages of high benefit, and can be used for recycling clean energy.…”

Section: Urban Food Waste Compostingmentioning

confidence: 99%

Organic waste utilization and urban food waste composting strategies in China - A review

2021

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Food loss may occur in production, storage, transport, and processing, which are the stages of the value chain with the lowest returns. The current searching was done by the keywords in main indexing systems including PubMed/MEDLINE, Scopus, and Institute for Scientific Information Web of Science as well as the search engine of Google Scholar. The most important points challenging areas that represent opportunities for stakeholders to look into in China are, put in place suitable economic incentives to encourage restaurants to get more involved in the formal system, create a comprehensive regulation system to benefit all relevant stakeholders by clearly defining their respective roles and responsibilities, which is necessary for the proper functioning of the whole system. In China, the most important regulations, policies and plans are regulations on safety issues of food waste treatment, detailed countermeasures on organizing, educating, supervising, and inspecting the work on food waste reduction in China, and detailed plant for household waste collection and treatment, issued by Chinese government, state council, and ministry of environmental protection. Setting national goals, awareness-raising campaigns, strict and appropriate regulation, stakeholder engagement, biorefinery and food waste recycling to animal feed are important strategies for better waste management. The most important food waste management practices in China are source separation, animal feed, rendering, composting, co-digestion, anaerobic digestion, incineration, landfill, and etc. Understanding social factors influencing household behavior is utmost importance; public education and specific communication highly contribute to improve recycling.

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Section: Urban Food Waste Compostingmentioning

confidence: 99%

Organic waste utilization and urban food waste composting strategies in China - A review

2021

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“…Local foods, how the ingredients are procured and how they are produced and delivered to consumers, should be managed well by the local government and community so that they can contribute to local community resilience and improve the local pride (McDaniel, Soto Mas, & Sussman, 2021). Unmanaged local food systems may contribute to national food waste and environmental pollution (Dusoruth, Peterson, & Schmitt, 2018;Chairy et al, 2020). In this study, local food enjoyment is defined as the degree to which people enjoy tasting and sampling a variety of local foods, as well as participating in local food events.…”

Section: Literature Review Local Food Enjoymentmentioning

confidence: 99%

Local Food Enjoyment and Customer Delight: Keys to Revisit Intention

Paramita

Chairy

Syahrivar

2021

JMIEB

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Jawa Tengah telah lama dikenal sebagai salah satu pusat pertumbuhan ekonomi di Indonesia. Salah satu kota terbesar di kawasan ini, juga dikenal sebagai salah satu tujuan wisata paling populer di tanah air, adalah Yogyakarta. Penelitian ini bertujuan untuk mengetahui peran kenikmatan makanan lokal dan sukacita pelanggan terhadap niat berkunjung kembali wisatawan Yogyakarta, khususnya kawasan Malioboro. Penelitian kuantitatif ini menggunakan purposive sampling; kuesioner online disebarkan kepada 193 pengunjung Malioboro, Yogyakarta. Penelitian ini menggunakan PLS-SEM untuk menganalisis data. Hasil dari penelitian ini mengungkapkan bahwa: 1) Kenikmatan makanan lokal memiliki pengaruh positif terhadap sukacita konsumen 2) Kenikmatan makanan lokal memiliki pengaruh positif terhadap niat berkunjung kembali 3) Sukacita konsumen memiliki pengaruh positif terhadap niat berkunjung kembali dan 4) Sukacita konsumen memediasi hubungan antara kenikmatan makanan lokal dan niat berkunjung kembali. Wisata kuliner melalui promosi makanan lokal dapat dimanfaatkan untuk meningkatkan ketahanan masyarakat lokal di masa pandemi COVID-19. Central Java has long been known as one of the centres of economic growth in Indonesia. One of the largest cities in the region, also known as one of the most popular tourist destinations in the country, is Yogyakarta. This research aimed to investigate the role of local food enjoyment and customer delight on tourists' revisit intentions to Yogyakarta, especially the Malioboro area. This quantitative research used purposive sampling; online questionnaires were distributed to 193 visitors of Malioboro, Yogyakarta. This study utilized PLS-SEM to analyse the data. The results of this research reveal that: 1) Local food enjoyment has a positive effect on customer delight 2) Local food enjoyment has a positive effect on revisit intention 3) Customer delight has a positive effect on revisit intention and 4) Customer delight mediates the relationship between local food enjoyment and revisit intention. Culinary tourism, which promotes local foods, has the potential to improve local community resilience during the COVID-19 pandemic.

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“…While food waste estimation is highly sensitive to methodologies employed [30], the literature finds that essentially about 31% to 40% of the food produced in the U.S. is wasted throughout the supply chain. In the U.S. and other developed countries, households currently generate the highest proportion of food discarded in the food supply chain.…”

Section: Background and Literature Reviewmentioning

confidence: 99%

Food waste tendencies: Behavioral response to cosmetic deterioration of food

Dusoruth

Peterson

2020

PLoS ONE

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American households discard a significant amount of food that represent a sizable portion of their food expenditures. This study adds to our understanding of product attributes associated with food waste, with a focus on cosmetic deterioration during home storage. Specifically, we profile a sample of U.S. individuals by patterns of common food-related behaviors and determine the effects of product attributes on food waste tendencies at the point of consumption by distinct behavioral profiles. An interactive survey at the Minnesota State Fair (N = 333) was used to obtain measurements on food-related behavior and sociodemographic factors. The survey included a conjoint task to elicit food discard tendencies to construct the food waste proxy. The study considered cosmetic deterioration, date labels, implied shelf life, package size, and prices paid, in fresh, packaged spinach and ground beef products. Factor analysis and latent class modeling categorized the sample into two classes, revealing distinct food-related behavioral patterns. Planners, who constituted a slight majority in our sample, were likely to have established pre-shopping and in-store behavior and food management and cooking skills. Extemporaneous Consumers had inferior food handling routines and were less knowledgeable and skilled in the kitchen. Regression analysis using a random-effects tobit model showed Extemporaneous Consumers were prone to waste a greater portion of the spinach product than Planners. Otherwise, both classes showed similar increases in likelihood to discard the products, as their appearance deteriorated. Their tendency to waste increased with shorter remaining shelf life for spinach but not for ground beef, and was not affected by the date label type. Results suggest an intervention that targets a general audience designed to enhance people's skills to discern edibility of food in home storage by manipulating sensory expectations from cosmetic deterioration could be impactful in efforts to curtail food waste.

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Estimating a Local Food Waste Baseline

Cited by 9 publications

References 16 publications

Organic waste utilization and urban food waste composting strategies in China - A review

Organic waste utilization and urban food waste composting strategies in China - A review

Local Food Enjoyment and Customer Delight: Keys to Revisit Intention

Food waste tendencies: Behavioral response to cosmetic deterioration of food

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