Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions

Reynolds, Christian; Goucher, Liam; Quested, Tom; Bromley, Sarah; Gillick, Sam; Wells, Victoria K.; Evans, David M.; Koh, Lenny; Kanyama, Annika Carlsson; Katzeff, Cecilia; Svenfelt, Åsa; Jackson, Peter

doi:10.1016/j.foodpol.2019.01.009

Cited by 285 publications

(199 citation statements)

References 50 publications

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“…Food production, consumption, and waste are some of the greatest sources of anthropogenic GHG emissions [36,37,39]. Reducing food waste can therefore be a significant contribution to climate change mitigation, particular from foodservices, such as the restaurant sector, as more people eat out than ever before [1,10,12,36,37,45]. However, research on restaurant consumers' waste reduction attitudes and behaviors is relatively limited in the foodservice industry, which has tended to focus on technical means to reduce waste for mitigating climate change [5,38,46].…”

Section: Discussionmentioning

confidence: 99%

“…Providing information about the negative impacts of food waste at landfills to consumers significantly reduces more food waste than not providing the information to consumers [44]. Food waste reduction has become a global concern with the sustainable development goals aimed at halving food waste per capita at retail and consumer levels, with plate and portion size reduction, menu change, and menu information being effective interventions [36,37,45]. Meeting the Agenda 2030 sustainable development goals requires a termination of the current locked-in relationship between the desired poverty reductions that have contributed to improved health and nutritional status and the resulting increase in greenhouse gas emissions and food waste [46].…”

Section: Waste Reduction In Foodservicesmentioning

confidence: 99%

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Can Climate Change Awareness Predict Pro-Environmental Practices in Restaurants? Comparing High and Low Dining Expenditure

Kim

Hall

2019

Sustainability

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The purpose of this study is to develop a better understanding of what makes consumers reduce waste in order to address climate change, particularly when dining out. To accomplish this goal, this research constructs an extended theory of planned behavior model, using four main constructs of attitude, subjective norm, perceived behavioral control, and behavioral intention and incorporating climate change awareness and mitigation pursuing actions, anticipated pride and guilt, and high and low levels of dining expenses. An online survey was conducted of 482 respondents aged 20 years old or over who had dined in restaurants in the previous month in 2019. A partial least squares-structural (PLS) equation modeling analysis has been utilized with multi-group analysis. Results reveal that climate change awareness has significant effects on attitude and behavior intention, and climate change mitigation pursuing actions positively influence attitude and behavioral intention to reduce waste. Consumers' anticipated emotions lead to their behavioral intention. Diners' behavioral intention to reduce waste is significantly influenced by their attitude, subjective norms, and perceived behavioral control on waste reduction in restaurants. The levels of dining expenses significantly moderate seven out of nine hypotheses. Research on consumers' waste reduction in relation to climate change is not sufficiently conducted in the foodservice sector. Using an extended theory of planned behavior (TPB) to understand diner behavior related to waste reduction and climate change, this study therefore makes an important contribution to improving sustainability in foodservices, especially in the Asian context. Climate change mitigation is a significant challenge for the restaurant and foodservices sector given its relatively high energy and water use, often significant amounts of food waste, and supply chains that often carry a substantial carbon footprint [11]. To promote climate-friendly practices, longand short-term behavioral and system interventions are needed, which can complement interest among consumers and restaurants for information on food carbon footprints and sustainability [12]. In South Korea (hereafter Korea), such a situation creates some substantial issues as restaurants traditionally serve various side dishes without extra charge per each meal, resulting in substantial food waste [13]. Food waste is expensive for restaurants, as it is calculated by weight and even small restaurants pay upwards of Korean Won (KRW) 800,000 a month (e.g., under a food waste tax of KRW 160 per liter) [14] (US$1 was equivalent to KRW 1147 as of 1 May 2019). Although waste reduction in foodservices is critical for climate change mitigation as well as reducing environmental impacts in general, research has largely neglected examining consumers' attitude and behavior to waste reduction for climate change mitigation reasons in the foodservice industry, particularly in Asian contexts such as Korea.In studies of consumer behavior, the theory of planned...

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Section: Discussionmentioning

confidence: 99%

Section: Waste Reduction In Foodservicesmentioning

confidence: 99%

Can Climate Change Awareness Predict Pro-Environmental Practices in Restaurants? Comparing High and Low Dining Expenditure

Kim

Hall

2019

Sustainability

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“…Awareness campaigns have been identified by some as a crucial instrument for influencing food wasting behaviour [10]. Others have found that information interventions alone have had mixed results, with little to no effect on pro-environmental behaviour [16,18] and limited effects on food waste behaviour [19,20].…”

Section: Introductionmentioning

confidence: 99%

“…Very few studies on the effectiveness of food waste interventions at the household level have been undertaken [19]. Even fewer have examined the effectiveness of information interventions.…”

Section: Introductionmentioning

confidence: 99%

Food Waste Reduction: A Test of Three Consumer Awareness Interventions

Soma

Maclaren

2020

Sustainability

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Halving food waste by 2050 as per the Sustainable Development Goal 12.3 is key to securing a food system that is sustainable. One approach to reducing household food waste is through education campaigns. We recruited 501 households divided into three types of intervention groups and compared with a control group to better understand the efficacy of diverse education campaign approaches. Food waste interventions included a passive approach (handouts), a community engagement approach, and a gamification approach. We conducted waste audits, household surveys (pre- and post-intervention), and a focus group at the end of the campaign. The passive and gamification groups had similarly high levels of participation, while participation in the community group was very low. The passive group and the gamification group had higher self-reported awareness of food wasting after the campaign and lower food wastage than the control group. Waste audits found marginally significant differences between the game group and the control (p = 0.07) and no difference between the other campaign groups and the control group in edible food wasted. Frequent gamers were found to generate less edible food waste than infrequent gamers. We conclude that the evidence about the potential for gamification as an effective education change tool is promising and we recommend further study.

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“…Hence, food waste reduction is a key aspect of sustainable food systems. In addition to awareness campaigns and intervention [4], studies have also explored how practices such as freezing foods could be used to avoid food waste and increase the value of product that could have otherwise been wasted [5].…”

Section: Introductionmentioning

confidence: 99%

Interacting with Members of the Public to Discuss the Impact of Food Choices on Climate Change—Experiences from Two UK Public Engagement Events

et al. 2020

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Food systems contribute to up to 37% of global greenhouse gas emissions, and emissions are increasing. Since the emissions vary greatly between different foods, citizens’ choices can make a big difference to climate change. Public engagement events are opportunities to communicate these complex issues: to raise awareness about the impact of citizens’ own food choices on climate change and to generate support for changes in all food system activities, the food environment and food policy. This article summarises findings from our ‘Take a Bite Out of Climate Change’ stand at two UK outreach activities during July 2019. We collected engagement information in three main ways: (1) individuals were invited to complete a qualitative evaluation questionnaire comprising of four questions that gauged the person’s interests, perceptions of food choices and attitudes towards climate change; (2) an online multiple-choice questionnaire asking about eating habits and awareness/concerns; and (3) a token drop voting activity where visitors answered the question: ‘Do you consider greenhouse gases when choosing food?’ Our results indicate whether or not people learnt about the environmental impacts of food (effectiveness), how likely they are to move towards a more climate-friendly diet (behavioural change), and how to gather information more effectively at this type of event.

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Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions

Cited by 285 publications

References 50 publications

Can Climate Change Awareness Predict Pro-Environmental Practices in Restaurants? Comparing High and Low Dining Expenditure

Can Climate Change Awareness Predict Pro-Environmental Practices in Restaurants? Comparing High and Low Dining Expenditure

Food Waste Reduction: A Test of Three Consumer Awareness Interventions

Interacting with Members of the Public to Discuss the Impact of Food Choices on Climate Change—Experiences from Two UK Public Engagement Events

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