Food waste in the retail sector: A survey-based evidence from Central and Eastern Europe

This paper explores the issue of food waste in the Lithuanian retail sector. A questionnaire survey was designed in order to collect the relevant data from both the largest retail chains with stores around the country and companies with small-scale stores in rural areas. The present case is interesting as the literature on Central and Eastern European countries is scarce in the sense of the quantification of food waste. In this paper, the amounts of food waste among different food product categories are discussed and then extrapolated to approximate food waste in retail trade for Lithuania by using sales revenue as a key parameter. The results suggest that food waste in the Lithuanian retail sector amounts to 36.4 thousand tonnes or 13.0 kg per capita per year. Fruits and vegetables account for more than a half (63%), whereas meat (products) come next representing some 9% of food waste. Therefore, these products can be considered as the major targets for valorisation schemes and other measures aimed at mitigation of food waste.     

Food Waste and Food Retail Density

ABSTRACT

This paper examines the relationship between food retail density and municipal solid waste. We test for correlations between the volume of solid waste and the number of food-at-home retailers (e.g., grocery stores) and food-away-from-home retailers (e.g., restaurants) at the county level in the state of Mississippi over 2007–2012. Since food scraps comprise the largest share of post-recycling municipal solid waste in the United States, we control for the overall level of economic activity to account for other sources of solid waste, as well as demographic factors, county, and time effects. We find that increases in food-at-home retailer density are negatively correlated with solid waste volume. Conversely, we find that increases in the number of food-away-from-home retailers lead to more waste. While we do not explicitly investigate the mechanisms, we discuss possible avenues such as increased food access in the case of food at home, and increased portion sizes and substitutability in the case of food away from home.     

The value of food waste: An exploratory study on retailing

Retailers are increasingly concerned with the sustainability of their business. Food waste is a major sustainability issue: 90 million tons of food are wasted in the EU every year. The production of much of this waste is directly linked to the food chain operations, included those performed at the retail stage. The literature on food waste has mainly focused so far on the quantification of the total food lost along the supply chain. However, the stage of retail has long been neglected. This paper attempts to partly fill this research gap, with the aim of measuring the extent of food waste in retailing as well as its environmental, social and economic value. To do so, we analyse the results of a food waste recovery project held in an Italian supermarket and, by drawing on the data collected in this case study, we perform an evaluation of the value of the food wasted. The results show that the extent of food waste in retailing is certainly considerable, both in terms of quantity and economic value. Moreover, we found evidence that it may be greatly reduced, with a significant limitation of its environmental impact and, through the mechanism of recovery, it may even generate social benefits. Despite the many limitations of such preliminary research, the results provide useful information for retailers aiming to develop strategies against food waste in the context of improving the sustainability of their business.     

Store Manager–Store Performance Relationship: A Research Note

Despite the critical role that store managers play in linking top management teams and service/retail employees, as well as in fulfilling corporate strategy within chain store environments, service management research infrequently addresses the factors that may promote store managers’ effective exchange relationships within the firm and subsequent effects on store operations and profitability. This study focuses on how store managers’ performance orientation, trust of a regional manager’s capabilities, and organizational commitment affect a manager’s relationships relative to regional managers and frontline employees. The direct effect of store managers’ relationship capacity on store performance is also examined. The results, based on survey data from managers of stores of a retail and service chain and company financial reports, generally support the suggested hypotheses. Specifically, a store manager’s relationship with his/her supervisor has a strong influence on how the manager views the supervisor’s leadership support and leadership style, which ultimately influence store performance (primary goods/service sales and store profits).     

Online customer service and retail type-product congruence

This study investigates how various elements of customer service affect the behavioral intention to shop at the online or the offline store for different product categories. We focus on the perceived value, trust, interface, empathy, and offline presence as the dimensions of the customer service for the retail store (online or offline). Using 317 respondents from the online stores’ users, this study finds that perceived value is the strongest predictor for future intention to shop at online stores, whereas offline presence of an online store did not enhance the future intention to shop at online stores. Other dimensions such as enhanced trust and ease of interface strengthen the intention to purchase at the offline stores. Finally, perceived value and empathy associated with online stores harm the offline stores. In synch with the Theory of Congruence, this study supports the notion that the perceived congruence between product type and retail store type affect their intention to purchase certain product categories at the online stores and to purchase other groups of product categories at offline stores. Further ramifications of these findings are discussed in the paper.     

How to prevent food waste behaviour? A deep empirical research

Food waste has recently emerged as a threat that has negative economic, social, and environmental consequences. Therefore, this study aims to reveal the effect of the intention to avoid food waste (IAFW) on food waste behavior (FWB) and the mediating role of the variables of awareness, knowledge, and habits in terms of these relations. The results of the structural equation model analysis show that the intention to avoid food waste and habits have an essential role in preventing waste behaviour. It is seen that if awareness can be supported by IAFW, then FWB can be reduced. Also, knowledge alone cannot contribute to the FWB, however, knowledge has a significant and negative effect on FWB, when habits and intention were mediators. In another finding that distinguishes the study, it has been revealed that married and women categories should be the most prestigious groups among the demographic variables from the point of the FWB. Theoretical and managerial implications were discussed, and future suggestions were presented.     

Wasted Positive Intentions: The Role of Affection and Abundance on Household Food Waste

This qualitative study, grounded theory oriented, identifies familial affection and preference for abundance as major drivers of wasted food in lower-middle income American families. These positive intentions provide an improved understanding of household food waste, a problem with high environmental impact and moral implications. Based on empirical data collected with twenty caregivers via in-depth interviews, observations, and analysis of photos, this study provides novel explanations, such as on how stockpiling comfort foods in abundance – a form of both boosting positive self-emotions and showing affection for kids – can promote more wasted food. Other antecedents identified include multiplicity of choices, convenience, procrastination and unplanned routines. In sum, this research identifies a negative outcome of affection and food abundance in the family context, while providing a theoretically relevant general framework to help understand the food waste phenomenon. Authors suggest increasing the awareness of nutritional gatekeepers through behavioral economics principles.     

An Assessment of When,Where and Under What Conditions In-Store Sampling is Most Effective

In-store product sampling is a commonly used promotional technique designed to give prospective consumers an opportunity to experience a product prior to purchase. While prior research has documented a positive relationship between short-term sales and perceptual measures of the customer shopping experience, little is known about the long-term impact of sampling or factors that moderate its success. In this paper, we develop an empirical approach that allows us to study the short-term and long-term effects of in-store sampling on both own and competitive products. We apply our approach to six store-level scanner data sets across four different product categories and show that in-store sampling has both an immediate (short-term) and sustained (long-term) impact on sales. We also show that the impact of sampling on sales is moderated by the characteristics of the store conducting the event, and that repeated sampling for a single product leads to a multiplicative increase in its long-term sales performance. We find that, unlike many types of in-store promotion, sampling results in a category expansion effect as opposed to a pure substitution effect. We contrast the immediate and long-term sales patterns for in-store sampling to those of product displays and discuss managerially relevant differences. Finally, we demonstrate incremental profit implications and store selection scenarios for different incremental costs of conducting the in-store events using constrained optimizations.     

Large format retailing in the US: a consumer experience perspective

Proponents of relationship marketing seek to develop and maintain long-term ties to their customers in the hope of having a loyal customer base. In this paper we examined large format retailing from the perspective of consumers’ experiences in these stores. Focus group interviews were conducted in two major US metropolitan areas and one medium size market. After analyzing the focus group content, several themes emerged related to patronage of large format retailers. These included the accuracy of prices when products were scanned and loyalty to store personnel based on familiarity. Large format supercenters were especially chided for their bigness and potential negative impact on smaller retailers. Attending to the details of the food retail business (accurate pricing, product availability, continuity of personnel) are ways in which consumers’ experiences in retail stores might be improved. Numerous choices and a diverse array of retail formats are available to consumers in the US market. Managerial implications are discussed in the light of a changing retail landscape.     

The balancing act: How do moral norms and anticipated pride drive food waste/reduction behaviour?

Food waste is a serious problem that impacts the environment and sustainability by increasing greenhouse gas emissions from landfills. Food waste also represents a social challenge because it raises serious concerns about food security. While acknowledging that households waste a great deal of food because they lack a proper routine for reusing leftovers and purchase more food than required, few studies have extensively examined the drivers of leftover reuse and over-ordering. We address this gap using the stimulus-organism-response paradigm. Moral norms and anticipated pride are conceptualised as stimuli that impact the organismic state of intentions against food waste and response in the form of leftover reuse routines and over-purchasing of food. Data collected from 443 individuals residing in the United States confirm the positive association of norms and pride with intentions. Statistical analyses also reveal a positive association between intentions and leftover reuse routines and a negative association between intentions and over-purchasing of food. The results further demonstrate the mediation effect of intentions on the association of moral norms and anticipated pride with both response variables; in addition, we find that household income exerts a positive moderation effect on the association of norms and pride with intentions and a negative moderation effect on the association of anticipated pride with over-purchasing of food. Researchers, organisations and policymakers can draw upon these findings to motivate future research, propose effective strategies and enact favourable policies to promote sustainability and reduce food-related waste at the household level.     

Revisiting the showrooming effect on online and offline retailers: The strategic role of in-store service

This study revisits the showrooming effect on online and offline retailers and is the first to examine the strategic role of in-store service in this regard. Considering the effect of in-store service in attracting consumers to offline channels and the showrooming effect of persuading offline consumers to purchase online, we propose a model consisting of two firms, a brick-and-mortar (BM) store and an e-tailer that can invest the staff or facilities necessary to deliver in-store services to consumers. Based on the service decisions, the two firms make their pricing decisions. We compare the optimal decisions of retailers in the cases without and with showrooming to explore the interaction between in-store service and showrooming. Our findings indicate that when a customer bears a high travel cost to visit the BM store, the store should lower the price, and improving the in-store service is ineffective in countering the consumer's showrooming behavior. Moreover, the service level in the case with showrooming can be either higher or lower than in the case without, and the outcome mainly depends on the efficiency of the service investment. Interestingly, in-store services can lead to a win–win situation for both online and offline retailers with showrooming. This study can also be extended to the case of powerful e-tailers or competing BM stores.     

Short and sweet: Effects of pop-up stores’ ephemerality on store sales

Responding to increasing demand for ephemeral and experiential consumption, pop-up stores have developed into a preferred retail concept. By considering the juxtaposition of pop-ups’ non-sales focus and recent research finding experiential stores generating immediate store purchase, two experiments test how and when pop-ups’ distinguishing feature, ephemerality, affects purchases. We integrate commodity and regret theory to propose that store ephemerality boosts purchase of standard products for low-need-for-uniqueness (NFU) consumers as well as exclusive product purchases for high-NFU consumers. The implications for academic researchers and retail managers are discussed.     

Creating Value for Customers,Clients, Partners and Society: An Introduction to the Special Issue on Food Waste

ABSTRACT

Roughly one-third of edible food produced in the world is wasted, that is, it is never consumed by humans, despite the persistent demands for nutrition throughout the world. The American Marketing Association defines marketing as “…the activity, set of institutions, and processes for creating, communicating, delivering, and exchanging offerings that have value for customers, clients, partners, and society at large.” When it comes to food, an increasing number of these key stakeholders question how a global marketing system that routinely wastes a startling fraction of its product comports with “…value for customers, clients, partners, and society at large,” and whether the food marketing system can do more to sustainably convert scarce planetary resources into global nutrition. We introduce the articles in this special issue, which provide an intellectual and empirical basis for exploring how the global marketing system generates a substantial amount of food waste and how the food marketing system can do more to reduce the amount of wasted food.     

Examining consumer food waste through grocery retailers' customer data: Segments and practical implications

Grocery retailers have a large amount of societally relevant data on food purchases in their databases, which they have traditionally used merely for marketing purposes. However, despite the potential, the data have so far been rarely used in sustainability-related research. This study addresses a key sustainability challenge—the reduction of food waste—by using retailers' customer data and a questionnaire. This paper's purpose is to identify and analyse household food waste segments and discuss their actual purchasing behaviour patterns. By doing so, we also illustrate and exemplify the potential use of customer loyalty card data to address global challenges related to food at the consumer level. The study utilizes an extensive data set of food purchases together with a survey of self-reported reasons for food waste in households. Utilizing cluster analysis, Phase 1 identifies six household segments: no food waste; trust in date labels; safety first; occasional wasters; overpurchasers and overpreparers; and family first. These segments differ in their sociodemographic and purchase profiles. In Phase 2, these segments' purchasing behaviour is examined further by applying tree-based methods. This study contributes to food waste research and studies on sustainable retailing. It also has practical implications for how retailers can facilitate household food waste reduction.     

Food waste paradox: antecedents of food disposal in low income households

This article aims to identify antecedents of food waste among lower‐middle class families – a paradox, given the financial constraints this population faces. The importance of this research is evident in escalating environmental pressures for better use of our planet's scarce resources. Given that most of the world is low‐income, any behavioral change in this population is likely to have a considerable impact. Empirical data were collected from 14 lower‐middle income Brazilian households, based on observations, in‐depth interviews, photographs and a focus group (n = 6). Five major categories of food waste antecedents were identified: (1) excessive purchasing, (2) over‐preparation, (3) caring for a pet, (4) avoidance of leftovers and (5) inappropriate food conservation. Several subcategories were also found, including impulse buying, lack of planning and preference for large packages. Surprisingly, findings show that strategies used to save money – such as buying groceries in bulk, monthly shopping trips, preference for supermarkets and cooking from scratch – actually end up generating more food waste. This mitigates the savings made during the purchasing phase.     

The Impact of Eco-Design Packaging on Food Waste Avoidance: A Conceptual Framework

Abstract

Eco-design packaging is a potential tool to reduce food waste. However, the absence of a theoretical basis regarding the relationships between eco-design packaging and consumer food waste behavior obscures the social impact of this packaging. This study assesses research linking eco-design packaging and food waste avoidance from a consumer perspective. The authors analyze 22 articles in top-tier journals, and conclude that consumer perceptions of eco-design packaging could reduce food waste. Results lead to a conceptual model of the mechanism whereby consumer perceptions of eco-design packaging influence food waste avoidance intentions.     

Intertype competition: specialty food stores competing with supermarkets

Empirical findings are presented in this paper concerning the competitiveness of specialty food stores when competing with supermarkets. Taking both a specialty food store-oriented perspective and a consumer-oriented perspective, the obtained results of two quantitative studies suggest that specialty food store managers’ and consumers’ evaluation of the importance of various store choice factors are quite similar. Additionally, specialty food store managers show highly positive expectations towards future intertype competition with supermarkets.     

Is it godly to waste food? How understanding consumers' religion can help reduce consumer food waste

Food waste is a problem worldwide, but solutions have yet to adequately incorporate consumers' core values—values which are often rooted in religion. Study 1 shows that restrictive religious norms (e.g., rules about food consumption, fasting) lead to greater food waste, whereas supportive religious norms (e.g., sharing food) lead to reduced food waste. Study 2 replicates prior findings and rules out competing explanations. Study 3 manipulates marketing messaging to show that consumers with higher (lower) levels of religiosity are more likely to reduce food waste with a prevention (promotion) framed message partnered with environmental reasoning or a promotion (prevention) framed message partnered with people-based reasoning. Implications for marketers, consumer advocacy groups, and policy makers desiring to reduce food waste are provided.     

Would you bring home ugly produce? Motivators and demotivators for ugly food consumption

It is important to reduce food waste by successfully promoting ugly food consumption. Thus, this study uses the food quality attribute model to investigate certain key factors - motivators and demotivators that can influence consumers’ attitudes toward and subsequent purchases of ugly produce. This study further examines differences in these key factors between ugly food buyers and non-buyers. The results indicate that price consciousness and environmental self-identity stimulate ugly food consumption, but physical appearance discourages its purchase. The influences of the motivators are more salient for buyers, while the influences of the demotivators are more salient for non-buyers.