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.     

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

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.     

Evaluating the urban consumer with regard to sourcing local food: a Heart of England study

This paper critically explores consumer perceptions and trends regarding purchasing locally produced food. Until recently, much of the research in this area largely focused on regional consumers where rural consumers had reasonable access to locally produced food and were usually in close proximity to the producers within, or close to, their immediate community. Here, the objectives of the primary research focused instead on urban attitudes and perceptions of local food within the Greater Birmingham conurbation in the West Midlands region of the UK. Birmingham is by far the most highly populated urban area of the region, and with ample opportunities to promote local food. Consumers, based mainly in Birmingham and Wolverhampton, were questioned on their locally produced food‐buying habits and attitudes in order to determine any differences in urban perceptions and buying attitudes compared with rural counterparts, and also to identify any new and potential opportunities for local food producers. Originally, 1000 questionnaires were obtained from across Greater Birmingham and Wolverhampton. However, for the purposes of this paper, it was decided to focus on two urban city centres – Birmingham and Wolverhampton, with 148 questionnaires. The results indicate that urban consumers are generally confused about what the term ‘local’ food means. The reasons for purchasing local food, while generally consistent with national patterns, differed in that supporting the local producers was not regarded as important. Barriers to purchase were largely unsurprising for an urban area, as the top choices were ‘too expensive’ followed by ‘not readily available’ and ‘no time to find it’. Understanding, information, availability and access to local food emerge as the biggest challenges to urban consumers in buying local food.     

Moderating effects of consumer empowerment on the relationship between involvement in eco‐friendly food and eco‐friendly food behaviour

This study investigates the moderating effect of consumer empowerment on the relationship between involvement in and purchase behaviour towards eco‐friendly food. It uses the generalized linear model, with data from the 2017 Research on Food Consumption. The results showed that gender is related only to involvement in eco‐friendly food and this involvement is higher for women than for men. Moreover, involvement in eco‐friendly food, purchase empowerment, engagement empowerment and frequency of buying eco‐friendly food increase as age increases, with the highest increases observed at ages 40–49 and 50–59; the score for those older than these age groups was much lower, resembling an inverted U shape. Groups with high education and income levels presented high scores for involvement in eco‐friendly food, purchase empowerment, engagement empowerment and frequency of buying eco‐friendly food. Regarding the effects of involvement in eco‐friendly food, purchase empowerment and engagement empowerment on the frequency of buying eco‐friendly food, the main effects of involvement in eco‐friendly food and purchase empowerment as well as the interactive effects between involvement in eco‐friendly food and engagement empowerment were statistically significant.     

Characteristics of food‐wasting consumers in the Czech Republic

This paper investigates food waste at the consumer stage of the food chain. The authors conducted a questionnaire survey with 259 respondents to identify the key characteristics of food‐wasting consumers and to suggest strategies to improve food‐wasting behaviour. The results of the survey confirmed that the rate at which food is wasted depends on the age, economic status and education of the person managing food in a household, on the household's income per person and on total household income. Younger people, students, economically active people and people from higher‐income households (both per household and per person) waste more, while pensioners waste much less than other groups. However, the sex of the food manager is not associated with food waste. These demographic characteristics should be considered when designing consumer education campaigns focussed on changing consumer motivation and behaviour. This paper also recommends other solutions tailored for specific demographic groups: Younger people and students may be influenced by the actions of opinion leaders within social networks, and technical devices enabling better food management could help them reduce waste. Supporting work‐life balance, broadening the network of food delivery services and implementing corporate initiatives that support food waste prevention could help economically active people reduce their food waste. Additionally, offers of ready‐to‐eat food should be expanded for people with higher incomes.     

Investigating psychosocial determinants in influencing sustainable food consumption in Italy

Italy, one of the most involved countries in organic farming, represents a European case in the Mediterranean area concerning the sustainable food market, mainly based on organic food. The aim of this study is to investigate the theory of planned behaviour extended to past behaviour with particular attention to social pressure, in the context of sustainable food products across Italy. Data were collected on a regional basis and across different age classes and analyzed using structural equation modelling for a representative sample of approximately 3000 self‐reporting respondents who account for a remarkable percentage (69%) of sustainable food products purchasing. The strongest intention to buy these products was found in Northern and Central Italy while the South and the Insular macro‐regions exhibited the highest perceived purchasing barriers. The complexity of social pressure in predicting the intention to buy highlighted a clear and significant role of the Italian family in making sustainable food choices. However, the other social referent others, such as important people, friends, society, differentiated their contribution to these choices at territorial level. An exception to this latter trend was found for the society concept that completely failed its support as subjective norm predictor of intention. This may possibly be due to the fact that no sustainable food market policy is univocally identified in Italy, not even with legal certification unless it regards the organic sector. Nevertheless, past rewarding purchasing experience seemed to be the most effective motivation for buying sustainable food products in Italy. In conclusion, efforts both from the supply chain and political side should be made mainly in terms of rewarding purchasing experience and legal certification on sustainable food products.     

Perceptions of food quality: Evidence from a survey in Shanghai

Recent food scandals in China significantly decreased the level of consumer trust toward the food chain, and, at the same time, increased the demand for food quality and safety. This paper investigated perceptions and determinants of food quality among a sample of households in Shanghai. Survey questionnaires were collected between June and December 2014, and a total of 509 interviews were completed. Questions asked about food purchasing behaviours, dietary habits, and the importance of food quality when food shopping. Socio‐demographic and socio‐economic variables were also collected. We used ordered logit regressions to investigate the most significant factors associated with food quality. We found that respondents who frequently bought vegetables were 31% more likely to look for quality attributes (p < .1) and respondents who often bought rice 28% more (p < .01). Branding was also positively associated with the demand for food quality. In particular, consumers considering brand an important element were 25% more likely to believe that the product was of high quality (p < .05). Among socio‐economic variables, higher income and education were significantly associated with food quality demand. Our results indicated that consumers in Shanghai paid increasing attention to food quality, and they especially associated it with traditional foods and brand. We suggested that policy makers and stakeholders in the food chain should strengthen food quality certification systems, and help consumers make better and more informed choices.     

Price rather than nutrition information the main influencer of consumer food purchasing behaviour in South Africa: A qualitative study

In South Africa there has been a paucity of data on food and nutrition labelling since the publication of the new food‐labelling legislation. This study aimed to explore whether the nutrition information on food products influences consumer purchasing behaviour; reasons for reading or ignoring nutrition information on labels, and to investigate expectations regarding food / nutrition labelling. Nine focus‐group discussions were held with adult consumers (N=67) in Cape Town, South Africa. Food price was sometimes the only consideration when selecting food products, irrespective of quality and nutritional value. When buying products for the first time, consumers were more inclined to read the nutrition information compared to habitual purchases or buying known brands. The list of ingredients, nutrient content claims and specific health endorsement logos were considered important. Reasons for reading nutrition information were mainly to assess the nutritional value or health properties, to avoid certain ingredients/allergens and to determine quality. Consumers struggled to understand the information on labels, specifically the nutrition information table. A lack of time or interest, price concerns and trust in labelling information also emerged as reasons why consumers ignore the nutrition information. There is a need for simpler food labelling, more graphics, and less complex terminology, information overload and quantitative information. It is recommended that a standardised front‐of‐package labelling scheme and a single health endorsement logo for South Africa be considered. More should be done to educate consumers on utilising the information on food labels correctly, in order for them to make healthier food choices.     

Development of functional food with the participation of the consumer. Motivators for consumption of functional products

The purpose of the study was (1) to define the most important characteristics of functional food affecting purchasing decisions; (2) diagnose the importance of the healthful properties of functional food; (3) identify preferences for carriers (base product) and the importance of the functional components essential in the choice of functional products; and (4) get to know the motives by which consumers are guided when purchasing functional food. The data were collected through direct interview (n = 200). The research tool was a questionnaire divided into four sections. The first one included quality attributes. The second one included healthful properties, functional components and carriers. The third one concerned the motives for purchasing functional food and included the consequences and values. In the fourth section the participants were asked about gender, age and education. The results of this study allowed determining the most important attributes of functional food products. Among quality attributes the most important are safe food, natural product and healthy product. The most important organoleptic attributes include nice taste. Very important attributes of packaging and labelling include expiry date and information on the healthful properties of the product. The most important healthful properties are associated with the attributes (1) strengthens the immune system; (2) reduces the risk of certain cancers; (3) reduces the risk of cardiovascular diseases; (4) helps maintain the correct body weight; (5) strengthens eyesight; (6) improves memory; and (7) improves physical condition. The functional components concern mainly vitamins and minerals, omega‐3 fatty acids and dietary fibre. As the best base products, consideration was given to bread, dairy products, cereal products, mixtures of fruits and vegetables and meat products. In the motivation system there were distinguished functional consequences that included improvement of health, needs of the organism, and healthy eating and psychological consequences such as conscious choice and health promotion. The most important autotelic values include good health and long life, health safety, inner harmony, self‐respect and self‐confidence. The means to achieve these goals are responsibility for health and care for health. The study provides bases for a better understanding of the consumer's needs and optimization of activities related to the development and consumption of functional food. The results of this study may provide valuable support for actions connected with the promotion and marketing of food products.     

Factors affecting non‐green consumer behaviour: an exploratory study among Chinese consumers

The purpose of this study was to explore the factors that affect a typical non‐green consumption behaviour among Chinese consumers. A conceptual framework was developed and an empirical study was conducted using a geographically diverse sample of Chinese consumers. Based on the consumer choice theory, the conceptual framework in the current study included both economic and non‐economic factors. Ten research hypotheses were developed under the framework. A survey was conducted among 600 consumers in four cities in China in 2013. Confirmatory factor analysis and hierarchical regression analysis were used for hypothesis testing. The empirical results showed that consumer preference, reference groups, and face perception have a significantly positive effect on the consumers’ non‐green consumption behaviour; whereas budget constraints and social responsibility consciousness have a significantly negative effect on the consumers’ non‐green consumption behaviour. Furthermore, the current research demonstrated that the relationships between consumer non‐green behaviour and its four antecedents – budget constraint, reference groups, social responsibility consciousness and face perception – are significantly moderated by extravagant atmosphere; whereas the relationship between consumer non‐green behaviour and consumer preference is not moderated by extravagant atmosphere.     

Consumers' reactions to food scares

In the past decade many food hazards appeared (i.e. bacteria of Escherichia coli, dioxins in pork). When information about food hazards is announced, many concerns about food product arise. As a result consumers stop buying the kind of food in which hazard appears, which makes losses to the food producer. In this study, the results of survey are presented. The survey was conducted among 712 respondents in the southeast Poland. Respondents were asked about the source of information they prefer to be informed about the food hazard, their reactions to food hazard and their ways to protect themselves from food hazards in case of food scares. On the basis of the results, it was found that the main sources of information they prefer are television (85.4% of indications) and the Internet (61.4% of indications). Moreover, when a food hazard appears and consumers are informed about this fact their first reaction is to check if they have bought this product, and 30% of respondents declared that they would not buy this product again. To make sure that a particular food product is safe, consumers buy products they know (70.5% respondents). The answers varied on the socio‐demographic characteristics of respondents.     

Local Versus Visitor Perceptions of Farmers’ Markets

There has been an increasing focus on the local food movement and farmers’ markets that supply this food. Most studies have focused on profiling the consumer or motivations for purchasing local food; however, few have focused on the differences in those who frequent such tourism offerings. The purpose of this research study, therefore, was to examine differences between visitors and residents regarding motivations and preferences for buying local and organic food at farmers’ markets. There has been an increasing focus on the local food market due to food security awareness, consumer responsibility, and food trends such as the 100-mile diet and preference of local and organic. Using 322 completed surveys, responses were analyzed to examine significant differences. The results show a difference in motivations of visitors and locals in regard to their frequenting of farmers markets, as well as the frequency of their use. Increasingly within tourism there has been a focus on the local or authentic tourism experience; therefore, understanding the differences in visitor preferences may help both destinations and the markets themselves to cater to different preferences among their clientele.     

Consumers' experiences of cold chain food packaging: A qualitative study among women in South Africa

Food packaging defines a product's uniqueness and strengthens consumers' relationship with a brand, in this way offering functional and experiential benefits. Although cold chain food is predicted to become even more important to consumers, consumers' experiences of the packaging of these products have been neglected in the literature. Thus, this exploratory study investigated these experiences of female participants in Potchefstroom, South Africa, using semi‐structured interviews and a projective technique assisted by ambiguous mock packaging. The findings reveal that despite marketers' intention to use packaging to lure consumers to purchase food products, participants also valued functionality and quality in cold chain food packaging. This study also identified a dislike of carton boxes and preference for plastic bottles for this kind of packaging, as well as further negative and positive characteristics for consideration by manufacturers. Although brand loyalty and price sensitivity were stronger considerations for some participants than the packaging, the latter seemed to play a pre‐eminent role in most participants' purchasing decisions. Therefore, it is recommended that when designing packaging for frozen and refrigerated foods, product developers and manufacturers should take into account consumers' experiences, requirements and needs of the packaging specific to cold chain food. Our research offers a starting point for designing cold chain food packaging that complies as closely as possible with consumers' expectations.     

Hong Kong parents' perceptions of the transference of food preparation skills

Food preparation skills among young adults are associated with healthy food choices, better diets and a greater likelihood of an independent, healthy adult life. This study conducted in Hong Kong aimed to investigate parents' perceptions of cooking skills; to explore the transference of cooking skills in the home setting; to identify parents' expectations regarding the transference of cooking skills; and to inform the development of educational initiatives for developing healthy eating habits. A questionnaire survey was conducted to collect information of the subjects' cooking experience, attitudes about cooking skills, cooking habits at home, family meal habits, transference of cooking culture in the family and the factors influencing the choice of ingredients and cooking. It was administered to 1009 Hong Kong parents (of students aged between 11 and 18, studying in 15 secondary schools). The collected data were analysed using the Statistical Package for the Social Sciences (version 12.0, SPSS, Inc., Chicago, IL, USA) and cross‐tabulation analyses were used to compare the responses of the parents by gender, employment status and income. The results show that parents valued cooking as important life skills for both boys and girls. Parents generally perceived their cooking skills either good (41.9%) or mediocre (54.5%), yet children are rarely taught these skills in the home. Family meals prepared primarily with fresh ingredients are still an important part of the daily routine, and mothers are dominating the roles in food choice decision, cooking and buying the ingredients for family meals. Mothers and schools are expected to be the major channel to teach children cooking skills. Findings suggest that parents are well‐disposed towards providing food and nutrition education at home, but need more support (50% reported that home should be a primary support for learning cooking skills; 36% indicated that the school should have a responsibility to teach children to cook starting in elementary school). Schools may do well to collaborate with families in food literacy education initiatives. Developing individuals' cooking skills paves the way for long‐term health benefits and the well‐being of the local population.     

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.     

Educating limited resource older adults for better choices to lower risk of food insecurity

United States (U.S.) national and North Carolina state data on older adult food insecurity in combination with associated poor nutrition‐related health outcomes point to a critical need for interventions to improve their food security. Nearly 8% of North Carolinians aged 60 and older and 11% of those aged 50–59 are food insecure, placing North Carolina in the top ten states in the U.S. for food insecurity for both age groups. Therefore, the Better Choices intervention was designed to educate limited‐income older adults in ways to manage their meager resources to purchase more and healthier foods. The purpose of this study was to determine the effectiveness of the Better Choices intervention in improving the knowledge, attitude, and behavior of participants concerning their food money resource management. Older adults (n = 453) with ages ranging from 59 to over 90 years participated in 8 weeks of educational programming delivered by educators in 15 participating North Carolina counties. In a cross‐over program design participating counties were randomly assigned to two groups, to create a control for the food money resource management treatment. A three‐points‐in‐time survey supported longitudinal measurement. Independent samples t‐tests showed no significant differences between groups at baseline. Paired sample t‐test results show the intervention was effective with statistically significant improvement of participants' knowledge regarding preparing a healthy meal on a budget, beans as a low‐cost alternative to meat, and the use of unit pricing to compare products to identify the best value. Participant‐developed action plans reflected planned behavior change. Study results show this group of older adults were capable of and willing to adopt new behaviors for a healthier lifestyle. While not a representative sample, the broad applicability of adult learning and planned behavior theories underpinning the program lead us to conclude that the methods and theories applied in this intervention should be of use to educators and practitioners serving limited‐resource older adult populations.     

Consumer coping strategies: a study of consumers committed to eating local

This paper deals with consumer coping strategies when consumers experience difficulties in implementing an innovation. The particular setting for exploring this issue is a group of consumers in Michigan who are committed to eating local. The paper explores how these consumers cope or balance their commitment to eating local with the constraints they face on buying and preparing local food Following a literature review of coping strategy and consumer coping strategies in relation to innovations, the paper presents the results of three focus groups conducted with members of a Student Organic Farm, a food cooperative and a Slow Food Convivium. The consumers we interviewed mostly adopt problem‐centred, confrontative strategies: they change their food‐consumption habits including shopping, purchasing, cooking, storing and obviously, eating. None of these changes are easy to implement, and most require re‐allocations of time as well as trade‐offs to overcome time and cost barriers. In return, some of these consumers feel empowered. This study allows us to offer a working hypothesis that the process is dynamic: the more committed consumers are, the more they adopt problem‐centred, confrontative strategies and forget more fatalist emotion‐centred or avoidance strategies. These findings contribute to literature on consumers' coping strategies and suggest future research avenues.     

Applying the Institutional Theory at the Level of Halal Consumers: The Case of Cape Town in South Africa

The institutional theory, especially at an individual level, has not been conducted on halal consumers in South Africa. The purpose of this study was to evaluate the degree to which halal consumers who have higher institutional pressures are more expected to purchase halal food products. This study draws upon institutional theory to present empirical evidence that institutional factors may show a significant effect on halal consumer’s purchase intention and buying behavior toward purchasing halal food products. A sample of 298 halal consumers in South Africa was selected. Data samples were collected via self-administrated questionnaires. Structural equation modeling (SEM) was used to test study hypotheses. The study showed that all institutional factors have a direct effect on halal consumer’s intention and indirect effect on buying behavior. Based on the results, normative pressures had a high significant effect among institutional pressures, followed by other factors such as mimetic and coercive pressures, respectively. This study is first of the uncommon studies examining halal consumers’ purchase intention and buying behavior in a non-Muslim country, employing the institutional theory in the context of halal food consumption.