The Impact of COVID-19 Lockdown on Portuguese Households’ Food Waste Behaviors

Abstract

On March 19, 2020, a State of Emergency was declared in Portugal as a way to contain the spread of the COVID-19. Restriction measures were adopted, limiting the mobility of the population. This paper presents preliminary results of an online survey to Portuguese households on the impact of COVID-19 lockdown on food purchase, storage, management, and waste generation. A total of 841 questionnaires were collected.The main changes observed were in food purchasing behavior, as 77 percent stated that they had reduced the frequency of grocery shopping, and 68 percent had bought more in local shops than before. Regarding food waste generation, the majority (60 percent), stated that during lockdown they threw away the same amount of food as before. 36 percent answered less than before, reporting that they had adopted strategies to reduce food waste. Vegetables, milk, and fruit were the goods with the highest reduction of food waste.

Impact of COVID-19 on Food and Plastic Waste Generated by Consumers in Bangkok

“…Portugal [30] Online survey conducted from 22 May to 5 June (n = 841), which is the same 36-question survey used in Spain.…”

“…In comparison with Thailand, bulk purchases have not caused significant food waste generation in Italy, Portugal, Spain, and many other countries (see Table 9). Pires et al [30] revealed that people in Portugal reduced the frequency of food purchases and turned to local shops due to restrictions on outdoor movement, becoming more circumspect in their choices and purchases. However, according to this survey, respondents in Bangkok reported an increase in the amount of household food waste generated during the pandemic, with a significant amount generated from online food delivery or other ready-made meals.…”

Impacts of the COVID-19 pandemic on household food waste behaviour: A systematic review

“… Better estimation of how much to cook. Babbitt et al (2021) ; Bender et al (2021) ; Jribi et al (2020) ; Kubíčková et al (2021) ; Laila et al (2021) ; Pires et al (2021) ; Qian et al (2020) ; Rodgers et al (2021) ; Scacchi et al (2021) ; Scharadin et al (2021) ; Vidal-Mones et al (2021) ; Vittuari et al (2021) Cooking Skills Development More time to develop cooking skills Better cooking skill Confidence in cooking Cooking more efficiently Amicarelli et al (2021) ; Hassen et al (2020), Hassen et al (2021b) ; Bender et al (2021) ; Berjan et al (2021) ; Pires et al (2021) ; Roe et al (2021) Using leftovers Higher usage of leftovers Cooking new recipes with leftovers Serving leftovers at the family meal Feeding dogs with leftovers in cities Feeding chickens in the countryside Amicarelli and Bux (2021) ; Babbitt et al (2021) ; Hassen et al (2021a) ; Bender et al (2021) ; Filimonau et al (2021) ; Hassen et al (2021b) ; Jribi et al (2020) ; Pappalardo et al (2020) ; Pires et al (2021) ; Principato et al (2020) ; Scacchi et al (2021) Online Shopping Reduce bulk shopping Limiting panic shopping Less stockpiling Amicarelli et al (2021) ; Babbitt et al (2021) ...…”

“… More responsible purchasing by checking the refrigerator Writing shopping lists Eating whatever is available More online shopping and food delivery services. Bender et al (2021) ; Berjan et al (2021) ; Kubíčková et al (2021) ; Laila et al (2021) ; Liu et al (2021) ; Scacchi et al (2021) ; Scharadin et al (2021) ; Vidal-Mones et al (2021) ; Vittuari et al (2021) Meal Planning Meal planning reduces food waste Babbitt et al (2021) ; Laila et al (2021) ; Principato et al (2020) Food Shopping Planning Less shipping frequency triggers shopping planning Better food shopping plan Preparing shopping list Amicarelli and Bux (2021) ; Hassen et al (2021b) ; Jribi et al (2020) ; Laila et al (2021) ; Liu et al (2021) ; Pires et al (2021) ; Principato et al (2020) ; Vittuari et al (2021) Stockpiling Better in house food storage Storing more food may lead to higher waste Buying not-intended food can increase food waste. More stockpiling gives a sense of stability and predictability during uncertain times Purchasing more non-perishable food Babbitt et al (2021) ; Hassen, El Bilali, Allahyari, and Charbel (2021) ; Bender et al (2021) ; Berjan et al (2021) ; Cosgrove et al (2021) ; Hassen, El Bilali, Allahyari, and Charbel (2021) ; Laila et al (2021) ; Liu et al (2021b) ; Pappalardo et al (2020) …”

“… More stockpiling gives a sense of stability and predictability during uncertain times Purchasing more non-perishable food Babbitt et al (2021) ; Hassen, El Bilali, Allahyari, and Charbel (2021) ; Bender et al (2021) ; Berjan et al (2021) ; Cosgrove et al (2021) ; Hassen, El Bilali, Allahyari, and Charbel (2021) ; Laila et al (2021) ; Liu et al (2021b) ; Pappalardo et al (2020) ; Roe et al (2021) ; Scacchi et al (2021) ; Schmitt et al (2021) ; Vidal-Mones et al (2021) Inventory Management Use of inventories that would be subsequently be discarded Organized food based on the expiration date Check the refrigerator regularly to monitor the state of store food. Expand cold storage capacity Bender et al (2021) ; Hassen et al (2021b) ; Jribi et al (2020) ; Laila et al (2021) ; Pires et al (2021) ; Vittuari et al (2021) Impulse Buying Buying unfavourable foods leads to more food waste. Online shopping and social media platforms trigger impulse buying.…”