Food waste matters - A systematic review of household food waste practices and their policy implications

Schanes, Karin; Dobernig, Karin; Gözet, Burcu

doi:10.1016/j.jclepro.2018.02.030

Cited by 957 publications

(969 citation statements)

References 93 publications

Supporting

Mentioning

774

Contrasting

Unclassified

Order By: Relevance

“…In Near East and North Africa region, food waste has been estimated to 250 kg per year per individual and, at the consumption stage, to be 34% (FAO 2015). Several studies identified food categories that are most wasted in households, such as fresh fruits and vegetables, bread and other bakery goods, and leftovers (Fanelli and Di Florio 2016;Shanes et al 2018;Szabó-Bódi et al 2018). Others studies have focused on consumers' behavior, awareness and the causes of food waste in countries such as Australia (Pearson et al 2013), Morocco (Abouabdillah et al 2015), Egypt (Elmenofi et al 2015), Italy and Germany (Jörissen et al 2015), Turkey (Yildirim et al 2016), Algeria (Arous et al 2017), Greece (Ponis et al 2017), Montenegro (Berjan et al 2019) and Malaysia (Dalilawati et al 2019).…”

Section: Introductionmentioning

confidence: 99%

COVID-19 virus outbreak lockdown: What impacts on household food wastage?

Jrıbı

Ismaıl

Doggui

et al. 2020

Environ Dev Sustain

388

449

View full text Add to dashboard Cite

The 2019-2020 coronavirus disease (COVID-19) is a public health issue. Lockdown is among options suggested to reduce spread of the virus. This study aimed to determining the impact of COVID-19 lockdown on Tunisian consumer awareness, attitudes and behaviors related to food wastage. An online survey was conducted during the first 2 weeks of COVID-19 lockdown. The survey collected information on demographic data, awareness and attitudes toward food waste, food purchase behavior and household food expenditure estimation; extent of household food waste; willingness and information needs to reduce food waste. This study included 284 respondents. About 89% of respondents claimed to be aware of food waste, and the COVID-19 lockdown would impact for 93% of respondents, their waste levels, and for 80%, their grocery shopping habits. Interestingly, the COVID-19 lockdown improved food shopping performances and pushed toward a positive behavioral change regarding food wastage: 85% respondents declared nothing of what they bought would be discarded, and most of the respondents have set up a strategy of saving, storing and eating leftovers. The most cited reasons given for discarding food were overcooking, inappropriate storage and overbuying. Consumers' changes in food waste prevention might be probably driven more by the socioeconomical context of the COVID-19 lockdown (i.e. food availability, restricted movements, loss of income), than by a pro-environmental concern. Finally, our study pointed out the consumers' needs of information for taking further action. In conclusion, our study can constitute a basis to further promote household food waste prevention behavior, outlasting the COVID-19 crisis.

show abstract

Section: Introductionmentioning

confidence: 99%

COVID-19 virus outbreak lockdown: What impacts on household food wastage?

Jrıbı

Ismaıl

Doggui

et al. 2020

Environ Dev Sustain

388

449

View full text Add to dashboard Cite

show abstract

“…For the above reason, researchers have begun exploring the issue of food waste from the household perspective, and one of the common subjects of investigation surrounds whether or not the availability of discounted food products (DFP) in stores may push consumers to purchase beyond their needs, possibly resulting in higher food waste quantities at home. Some studies have detailed how manufacturers increasingly pushed more food products at consumers, who promptly responded by buying—and wasting—more (Cox & Dawning ; Farr‐Wharton et al, ; Graham‐Rowe, Jessop, & Sparks, ; Mondéjar‐Jiménez, Ferrari, & Secondi, ; Packard, ; Porpino, Parente, & Wansink, ; Ramukhwatho, DuPlessis, & Oelofse, , Schanesa, Dobernig, & Gözet, ). Contrarily, studies conducted by Koivupuro et al (), Jörissen, Priefer, & Bräutigam, () and Jessica Aschemann‐Witzel, Jensen, and Kulikovskaja () revealed that the purchase of suboptimal food products at a discounted price was associated with lower quantities of food waste at home.…”

Section: Introductionmentioning

confidence: 99%

Do discounted food products end up in the bin? An investigation into the link between deal‐prone shopping behaviour and quantities of household food waste

Giordano

Alboni

Cicatiello

et al. 2018

Int J Consumer Studies

View full text Add to dashboard Cite

Household food waste is considered to be the largest share of food waste along the food supply chain. Given that its recoverability is also more challenging compared to food waste in other stages of the chain, most studies on household food waste adopt a pre‐emptive approach by aiming to identify and address consumer beliefs, attitudes and actions that are linked to food waste. In scientific literature, household food waste has often been studied in relation to the habit of purchasing discounted food products (DFP). However, findings have been contradictory. Specifically, while some authors found that deal‐prone consumers are usually of lower income and therefore display a wiser and more attentive attitude towards grocery shopping, other authors reported that the purchase of discounted products was usually linked to compulsive shopping, hence resulting in higher food waste quantities at home. Due to these discrepant findings, a definitive answer on the impact of DFP on household food waste does not currently exist in the literature. This paper analyses the correlation between the purchase of DFP and weekly household food waste quantities. To do so, we examine (a) the results of a food waste diary experiment carried out on a representative sample of 385 households in Italy in February 2017, and (b) the results of a 23‐items Computer Assisted Web Interview survey administered to the same householders, in which shopping habits were investigated. Results revealed no evidence of either a positive or negative relationship between the purchase of DFP and household food waste quantities. Frequency of grocery shopping was the only variable found to have a significant impact on household food waste quantities.

show abstract

“…These are not withouti ssue though because landfilling and anaerobic diges-tion generate methane, [5] which is ap otent greenhouse gas, [6] although with the latter it is mainly recovered for energy.B ecause landfill space is also reducing, there are increasingi ncentives to reduce the amount of food waste generated.T his was made as pecific target under goal number 12 in the United Nations releaseo ft he 17 Sustainable Development Goals highlighteda sT arget 12.3:" By 2030, to halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses". [9] The biorefinery concept is also one that is becoming increasingly popular-the idea of taking biomass as af eedstocka nd processing it into severald ifferent products and materials as opposed to a single target product. [9] The biorefinery concept is also one that is becoming increasingly popular-the idea of taking biomass as af eedstocka nd processing it into severald ifferent products and materials as opposed to a single target product.…”

Section: Introductionmentioning

confidence: 99%

“…[7] With increasingp ressure to find alternatives to petroleum for fuels andmaterials, and the "food versus fuel" debate [8] arising from the use of food-grade biomass for this purpose, UFSCW has begun receiving al arge amount of research interest as am eanso fa ddressing both these issues. [9] The biorefinery concept is also one that is becoming increasingly popular-the idea of taking biomass as af eedstocka nd processing it into severald ifferent products and materials as opposed to a single target product. [10] At ab asic level,one of the common uses of SCG is simply as af uel for biomass burning;h owever, the high nitrogen content from caffeine and theobromines present is adrawback because of subsequentN O x emissions.…”

Section: Introductionmentioning

confidence: 99%

Superior Mesoporosity of Lipid‐Free Spent Coffee Ground Residues

et al. 2019

View full text Add to dashboard Cite

As part of the biorefinery concept for spent coffee grounds (SCG), production of activated carbon (AC) was investigated from the degreased coffee grounds (DCG) left behind after oil extraction (primarily for biodiesel). The oils were extracted through conventional solvent extraction with GC/GC–MS confirming the oil was comparable to oils produced industrially. More significantly, analysis showed the DCG AC to have a four‐fold increase in mesoporosity compared with the SCG AC with mesopore volumes of 0.6 and 0.15 cm3 g−1, respectively. Adsorption trials showed a ten‐fold increase in capacity for AuIII from 8.7 to 88.6 mg g−1 with subsequent experiments confirming that DCG AC displayed standard behavior for mesoporous materials of increasing adsorption capacity with decreasing pH. This raises the potential for valorization of SCG into a functional material for water remediation without the need for templating agents or expansion pretreatments with the added bonus of an additional material being produced simultaneously.

show abstract

Food waste matters - A systematic review of household food waste practices and their policy implications

Cited by 957 publications

References 93 publications

COVID-19 virus outbreak lockdown: What impacts on household food wastage?

COVID-19 virus outbreak lockdown: What impacts on household food wastage?

Do discounted food products end up in the bin? An investigation into the link between deal‐prone shopping behaviour and quantities of household food waste

Superior Mesoporosity of Lipid‐Free Spent Coffee Ground Residues

Contact Info

Product

Resources

About