Reasons for household food waste with special attention to packaging

Williams, Helén; Wikström, Fredrik; Otterbring, Tobias; Löfgren, Martin; Gustafsson, Anders

doi:10.1016/j.jclepro.2011.11.044

Cited by 431 publications

(396 citation statements)

References 11 publications

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“…This assumption is backed up by the fact that more than 72.2% of the respondents stated that they care very much about food waste and try to avoid it whenever possible. According to Williams et al (2012), the participants who have a high environmental consciousness waste less food. Concerning the food items wasted, survey data revealed that cereal and bakery products such as bread, rice and pasta followed by vegetables, milk and dairy products are the largest contributors to food waste.…”

Section: Resultsmentioning

confidence: 99%

“…Here the survey shows that 34.5% of respondents do shopping every day. According to Williams et al (2012), an increasing shopping frequency allows for a better matching with the daily needs. The purchase of large quantities for the whole week in contrast, would increase the probability of spoilage, especially of perishable products, such as vegetables, bread and milk.…”

Section: Resultsmentioning

confidence: 99%

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Food Wastage by Tunisian Households

Sassı¹,

Abid²,

Debs³

et al. 2016

AGR

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Food waste (FW) is seen as an obstacle to achieving food and nutrition security and food systems sustainability. It is known in literature that households are significant contributors to the total amount of FW. This paper reports on results of an online survey that was conducted from February to April 2015 with a random sample of 281 Tunisian adults. The aim of the survey is to assess the knowledge and relative importance of FW; attitudes towards FW; impacts of behaviors regarding food and food management; quantity and value of FW; as well as barriers and willingness to behavioral change. The sample was not gender-balanced (71.2% female and 28.8% male). The majority of the respondents was young (70.8% aged between 18 and 34 years) and has high education level (95.4% having university and PhD degrees). Food waste is prevalent in Tunisia as about the half of respondents declare that they throw food. The most wasted food products are fruits, vegetables, and cereals and bakery products. Only 42.7% of respondents declared that the economic value of food waste generated each month is more than 6US$. Most of Tunisian respondents have a good understanding of food labels that is probably due to the high education level of the sample. About 37% of respondents throw weekly at least 250 g of still consumable food. To reduce FW in Tunisia it is important to set a strategy at all food chain levels. There is also an urgent need to raise people's and organizations awareness towards this problem. This article provides a basis for the development of other more context specific investigations and interventions for the prevention of household FW in Tunisia.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Food Wastage by Tunisian Households

Sassı¹,

Abid²,

Debs³

et al. 2016

AGR

View full text Add to dashboard Cite

show abstract

“…It is clear that our respondents do not consider feeding animals as wasting. Low figures for bread wastes are also reported by Williams et al (2012) for Swedish households.…”

Section: Resultsmentioning

confidence: 98%

“…We have already discussed the purchasing habit. Price strategy of retailers, packaging size and variety of offered bakery products and purchase planning are other contributors to food surpluses (see also Cox andDowning 2007 andWilliams et al 2012). Concerning the former, i.e.…”

Section: Social Practicesmentioning

confidence: 99%

Sustainable consumption of bakery products; a challenge for Czech consumers and producers

Ratinger¹,

Bošková²,

Tomka³

2016

AGR ECON-CZECH

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Th e objective of this paper is to investigate the level of bakery product wastes in Czech households, economic, social and institutional factors which aff ect bakery products consumption and wastes and which role producers, retailers and consumers themselves play in it. Th e research deploys quantitative assessment of the relationship between prices, income and consumed quantities and qualitative assessment (surveys and focus groups) of opinions and attitudes of consumers, producers and retailers to wastes. To do the analysis we consider the model of social practices. We addressed a sample made by 260 respondents. Th e results suggest the actual wastes of bakery products are relatively low (less than 5%), because of quite large recoverability of bread and roll surpluses in households. Th e critical issue for bread and rolls consumption is quality and "freshness". Th e notion of freshness of bakery products has changed since the mid of the 1990s. Furthermore, the food is not considered to be wasted when it is either used as a feeding or composted. Th e norms on handling with bread in households are likely not as strong as in the past, nevertheless, most of the participants in the focus groups agreed that bread is food which should not be wasted.

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“…Beretta et al (2013) showed that 48% of the total calories produced by primary production are lost across the whole supply chain. Quantification of food waste per food category by households has been studied by Williams et al (2012), who showed that fruit and vegetables, prepared foods and dairy products contribute most when expressed on a weight basis. 'Food waste' can be defined as food that is appropriate for human consumption but which is being discarded either before or after it spoils (FAO 2013), and that results from the negligence or a conscious decision to throw food away (Lipinski et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Options for reducing food waste by quality-controlled logistics using intelligent packaging along the supply chain

Heising

Claassen

Dekker

2017

Food Additives & Contaminants: Part A

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Optimising supply chain management can help to reduce food waste. This paper describes how intelligent packaging can be used to reduce food waste when used in supply chain management based on quality-controlled logistics (QCL). Intelligent packaging senses compounds in the package that correlate with the critical quality attribute of a food product. The information on the quality of each individual packaged food item that is provided by the intelligent packaging can be used for QCL. In a conceptual approach it is explained that monitoring food quality by intelligent packaging sensors makes it possible to obtain information about the variation in the quality of foods and to use a dynamic expiration date (IP-DED) on a food package. The conceptual approach is supported by quantitative data from simulations on the effect of using the information of intelligent packaging in supply chain management with the goal to reduce food waste. This simulation shows that by using the information on the quality of products that is provided by intelligent packaging, QCL can substantially reduce food waste. When QCL is combined with dynamic pricing based on the predicted expiry dates, a further waste reduction is envisaged. ARTICLE HISTORY

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Reasons for household food waste with special attention to packaging

Cited by 431 publications

References 11 publications

Food Wastage by Tunisian Households

Food Wastage by Tunisian Households

Sustainable consumption of bakery products; a challenge for Czech consumers and producers

Options for reducing food waste by quality-controlled logistics using intelligent packaging along the supply chain

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