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1. Consumer acceptance of aesthetically imperfect vegetables – The role of information framing and personal values: Evidence from the United States

Author:
C.J. Lagerkvist; A.K. Edenbrandt; L.A. Bolos; R.M. Nayga
Source:
Food quality and preference 2023 v.104 pp. 104737
ISSN:
0950-3293
Subject:
food waste,   etc   ; aesthetics; color; consumer acceptance; food quality; prices; surveys;     Show all 7 Subjects
Abstract:
... Based on a survey of 3,504 consumers in the United States, this study investigates acceptance for food with varying types of aesthetic imperfections. A product-based discrete choice experiments (DCE) were utilized to provide preference estimates based on trade-offs between attributes of aesthetic imperfections and other relevant product attributes including price and type of production and origin. ...
DOI:
10.1016/j.foodqual.2022.104737

2. CFD simulation and performance evaluation of gas mixing during high solids anaerobic digestion of food waste

Author:
Lili Li; Kun Wang; Liangliang Wei; Qingliang Zhao; Huimin Zhou; Junqiu Jiang
Source:
Biochemical engineering journal 2022 v.178 pp. 108279
ISSN:
1369-703X
Subject:
food waste,   etc   ; anaerobic digestion; energy;     Show all 3 Subjects
Abstract:
... To analyze the flow characteristics of the gas-mixed high solids anaerobic digestion (HS-AD) system and optimize the mixing performance, the mixing performance of gas and non-Newtonian fluid in the HS-AD system was investigated using the CFD simulation. The mixing energy magnitude, input pattern and nozzle inlet angle were optimized by evaluating available mixing indices. The performed experiments ...
DOI:
10.1016/j.bej.2021.108279

3. Perceptions Surrounding Composting at a Midwestern Children’s Hospital

Author:
Maria Plevris; Diana Cuy Castellanos; Emilie Westcott; Karyn Catrine
Source:
Journal of hunger & environmental nutrition 2022 v.17 no.3 pp. 301-317
ISSN:
1932-0256
Subject:
food waste,   etc   ; hospitals; hunger; nutrition;     Show all 4 Subjects
Abstract:
... Institutions such as hospitals and schools waste approximately seven to eleven billion pounds of food annually in the US. Food composting can be utilized to divert food waste from entering landfills. This study explored behaviors and perceptions of staff and management involved in a composting intervention at a local hospital through the Diffusion of Innovation (DOI) theory. The importance of mana ...
DOI:
10.1080/19320248.2021.2002750

4. Awareness of Household Food Waste Management with A Zero-Waste Concept: A Preliminary Study

Author:
Anisa Aprilia; Novi Haryati; Heptari Elita Dewi; Imaniar Ilmi Pariasa; Andrean Eka Hardana; Rachman Hartono; Djoko Koestiono; Effy Yuswita; Fitria Dina Riana; Silvana Maulidah; Dwi Laila Maulida; Usda Kristina Tassariya
Source:
Habitat 2022 v.33 no.02 pp. 122-132
ISSN:
2338-2007
Subject:
food waste,   etc   ; habitats; people; waste management;     Show all 4 Subjects
Abstract:
... This is pilot study designed to ascertain college students' understanding of domestic food waste management using an online questioner. The descriptive results section of the report is used to describe the central tendency of the data collected for each variable. Meanwhile, the people who took part in the research were all part of a webinar on waste management that was led by people from universit ...
DOI:
10.21776/ub.habitat.2022.033.2.13

5. Religious values and family upbringing as antecedents of food waste avoidance

Author:
Viachaslau Filimonau; Mirosław Mika; Magdalena Kubal-Czerwińska; Alina Zajadacz; Małgorzata Durydiwka
Source:
Global environmental change 2022 v.75 pp. 102547
ISSN:
0959-3780
Subject:
food waste,   etc   ; global change; society; Poland;     Show all 4 Subjects
Abstract:
... Consumer intention to avoid food waste is determined by various socio-demographic and psychographic/psychological factors. While many of these factors have been well studied, some remain under-researched. This is the case for religious values and family upbringing that may represent strong antecedents of personal norms towards food waste avoidance. This study tests the role of these factors on a s ...
DOI:
10.1016/j.gloenvcha.2022.102547

6. From social interactions to private environmental behaviours: The case of consumer food waste

Author:
Simone Piras; Simone Righi; Marco Setti; Nazli Koseoglu; Matthew J. Grainger; Gavin B. Stewart; Matteo Vittuari
Source:
Resources, conservation, and recycling 2022 v.176 pp. 105952
ISSN:
0921-3449
Subject:
food waste,   etc   ; adults; models; questionnaires; Italy;     Show all 5 Subjects
Abstract:
... Consumer food waste, like many environmental behaviours, takes place in private, and is not directly subject to social monitoring. Nevertheless, social interactions can affect private opinions and behaviours. This paper builds an agent-based model of interactions between consumers heterogeneous in their sociability, their initial opinions and behaviours related to food waste, and their willingness ...
DOI:
10.1016/j.resconrec.2021.105952

7. Segmenting households based on food waste behaviours and waste audit outcomes: Introducing Over Providers, Under Planners and Considerate Planners

Author:
Kim Borg; Mark Boulet; Gami Karunasena; David Pearson
Source:
Journal of cleaner production 2022 v.351 pp. 131589
ISSN:
0959-6526
Subject:
food waste,   etc   ; economic valuation; national surveys; Australia;     Show all 4 Subjects
Abstract:
... Households are responsible for a significant amount of food waste, estimated to be around 50% of economic value in developed countries. This food waste emerges from the complex interplay of behaviours associated with the planning, shopping, storing, preparing and disposing practices of food provisioning. Three segments were identified based on analysis of behaviours measured in a national survey i ...
DOI:
10.1016/j.jclepro.2022.131589

8. Could Surplus Food in Blind Box Form Increase Consumers’ Purchase Intention?

Author:
Chun Yang; Xuqi Chen; Jie Sun; Wei Wei; Wei Miao; Chao Gu
Source:
Agriculture (Basel) 2022 v.12 no.6 pp. -
ISSN:
2077-0472
Subject:
food waste,   etc   ; agriculture; cognition; econometric models; raw materials;     Show all 5 Subjects
Abstract:
... Surplus foods are fresh raw material of food that has not been processed, and a large number of surplus foods are discarded and wasted every day. As a new business model, a surplus food blind box can attract consumers to purchase to reduce food waste. The main purpose of this study is to find out how to improve consumers’ degree of cognition of surplus food blind box to improve the purchase intent ...
DOI:
10.3390/agriculture12060864

9. Food handling practices and expiration dates: Consumers’ perception of smart labels

Author:
Ada Maria Barone; Jessica Aschemann-Witzel
Source:
Food control 2022 v.133 pp. 108615
ISSN:
0956-7135
Subject:
food waste,   etc   ; focus groups; food safety; red meat;     Show all 4 Subjects
Abstract:
... Household food waste is a major sustainability problem to solve. Smart labels can alleviate the contributing factor of incorrect interpretation of expiration date labels. However, so far little research has studied consumer handling practices and perceptions of such labels in the context of use. We address this through a qualitative, asynchronous and text-based focus group study with 18 UK smart l ...
DOI:
10.1016/j.foodcont.2021.108615

10. Digital revolution for the agroecological transition of food systems: A responsible research and innovation perspective

Author:
Veronique Bellon-Maurel; Evelyne Lutton; Pierre Bisquert; Ludovic Brossard; Stephanie Chambaron-Ginhac; Pierre Labarthe; Philippe Lagacherie; Francois Martignac; Jerome Molenat; Nicolas Parisey; Sébastien Picault; Isabelle Piot-Lepetit; Isabelle Veissier
Source:
Agricultural systems 2022 pp. 103524
ISSN:
0308-521X
Subject:
food waste,   etc   ; Internet; agroecology; farms; precision agriculture; soil;     Show all 6 Subjects
Abstract:
... So far, digital technology development in agriculture has mainly dealt with precision agriculture, often associated with conventional large-scale systems. The emergence of digital agriculture - based on the triptych of “new data sources / new processing methods / new inter-connection capacities (internet)” - opens up prospects for mobilizing digital technologies to accelerate the deployment of oth ...
DOI:
10.1016/j.agsy.2022.103524

11. Production of n-caproate using food waste through thermophilic fermentation without addition of external electron donors

Author:
Yanyan Zhang; Xinrong Pan; Jiane Zuo; Jiamin Hu
Source:
Bioresource technology 2022 v.343 pp. 126144
ISSN:
0960-8524
Subject:
food waste,   etc   ; batch fermentation; lactic acid; microbial communities;     Show all 4 Subjects
Abstract:
... The effectiveness of producing n-caproate from food waste without external electron donors (EDs) was investigated through batch and semi-continuous fermentation. The maximum concentration of n-caproate reached 10,226.28 mg COD/L during semi-continuous fermentation. The specificity for n-caproate was the highest at 40.19 ± 3.95%, and the soluble COD conversion rate of n-caproate reached up to 22.50 ...
DOI:
10.1016/j.biortech.2021.126144

12. Recent advances in conductive materials amended anaerobic co-digestion of food waste and municipal organic solid waste: Roles, mechanisms, and potential application

Author:
Jialin Liang; Liwen Luo; Jonathan W.C. Wong; Di He
Source:
Bioresource technology 2022 v.360 pp. 127613
ISSN:
0960-8524
Subject:
food waste,   etc   ; anaerobic digestion; electron transfer; solid wastes;     Show all 4 Subjects
Abstract:
... Recently, conductive materials (i.e., carbon-based and iron-based materials) as a feasible and attractive approach have been introduced to anaerobic co-digestion (ACoD) system for promoting its performance and stability through direct interspecies electron transfer. Owing to the key roles of conductive materials in ACoD process, it is imperative to gain a profound understanding of their specific f ...
DOI:
10.1016/j.biortech.2022.127613

13. The future of surplus food redistribution in the UK: Reimagining a ‘win-win’ scenario

Author:
Effie Papargyropoulou; Kate Fearnyough; Charlotte Spring; Lucy Antal
Source:
Food policy 2022 v.108 pp. 102230
ISSN:
0306-9192
Subject:
food waste,   etc   ; food policy; food security; socioeconomics; stakeholders;     Show all 5 Subjects
Abstract:
... Surplus food redistribution (SFR)ishailedas a ‘win-win’ strategy to address both household food insecurity and foodwaste.However,SFR is condemned as being a ‘band-aid’ solution that addresses neither the fundamental socio-economic causes of poverty,nor thesystematic roots of food waste.This research aims to set an agenda for the future of SFR in the UK for the next five to 10 years, including poli ...
DOI:
10.1016/j.foodpol.2022.102230

14. How to influence consumer food waste behavior with interventions? A systematic literature review

Author:
Joana Simões; Ana Carvalho; Margarida Gaspar de Matos
Source:
Journal of cleaner production 2022 v.373 pp. 133866
ISSN:
0959-6526
Subject:
food waste,   etc   ; nutritive value; stakeholders; supply chain; sustainable agriculture;     Show all 5 Subjects
Abstract:
... The interest surrounding consumer food waste behavior has been increasing in the academia and civil society, with academic research focusing on understanding its causes and testing interventions to reduce it. This paper aims to understand how to influence consumer food waste behavior with interventions and what further research is needed. For this purpose, a systematic literature review of 96 pape ...
DOI:
10.1016/j.jclepro.2022.133866

15. Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review

Author:
Ilaria Benucci; Claudio Lombardelli; Caterina Mazzocchi; Marco Esti
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.3 pp. 2715-2737
ISSN:
1541-4337
Subject:
food waste,   etc   ; circular economy; food safety; human health; vegetables;     Show all 5 Subjects
Abstract:
... Worldwide, approaches inspired by the Circular Economy model have been increasing steadily, generating new business opportunities such as the recovery of high‐added value molecules (e.g., pigments) from vegetable food waste that may be applied as food additives (e.g., colorants). Indeed, food waste is a global problem that does not seem to be decreasing, leading to economic, environmental, and soc ...
DOI:
10.1111/1541-4337.12951

16. Examining young Chinese consumers’ engagement in restaurant food waste mitigation from the perspective of cultural values and information publicity

Author:
Fei Long; Can-Seng Ooi; Ting Gui; Abdul Hafaz Ngah
Source:
Appetite 2022 v.175 pp. 106021
ISSN:
0195-6663
Subject:
food waste,   etc   ; appetite; issues and policy; models; restaurants; China;     Show all 6 Subjects
Abstract:
... Food waste is a serious problem with regard to social equity and environmental challenges across the world. In recent decades, a dramatic growth of restaurant food waste has been seen in China. This study integrated the norm activation model (NAM), Chinese cultural values (i.e. face saving and group conformity) and information publicity to examine young Chinese consumers’ food waste behaviors in a ...
DOI:
10.1016/j.appet.2022.106021

17. Motivations and obstructions of minimizing suboptimal food waste in Chinese households

Author:
Li Bai; Shiyang Cao; Shunlong Gong; Lian Huang
Source:
Journal of cleaner production 2022 v.342 pp. 130951
ISSN:
0959-6526
Subject:
food waste,   etc   ; consciousness; emotions; face; quantitative analysis; risk perception;     Show all 6 Subjects
Abstract:
... Rejection of suboptimal food plays an important role in food waste in households. To design an effective intervention strategy, it's pivotal to identify motivations and obstructions for consumers to minimize the rejection. This study aimed to identify the motivations and obstructions of minimizing suboptimal food waste in Chinese households. By using the method of grounded theory and based on in-d ...
DOI:
10.1016/j.jclepro.2022.130951

18. What predicts and prevents source separation of household food waste? An application of the theory of planned behavior

Author:
Jessica M. Oehman; Callie W. Babbitt; Carli Flynn
Source:
Resources, conservation, and recycling 2022 v.186 pp. 106492
ISSN:
0921-3449
Subject:
food waste,   etc   ; education; equations; landfills; odors; surveys; New York;     Show all 7 Subjects
Abstract:
... Food waste is a growing global issue with widespread environmental, economic, and social impacts. Households are both a major driver of waste generation and a key enabler of solutions such as source reduction and composting. In the U.S., household food waste is still predominantly landfilled, motivating this study to understand the beliefs, experiences, and barriers that individuals face when deci ...
DOI:
10.1016/j.resconrec.2022.106492

19. A new lens to the understanding and reduction of household food waste: A fuzzy cognitive map approach

Author:
Tugce Ozgen Genc; Ahmet Ekici
Source:
Sustainable Production and Consumption 2022 v.33 pp. 389-411
ISSN:
2352-5509
Subject:
food waste,   etc   ; expert opinion; food safety; fuzzy logic; people;     Show all 5 Subjects
Abstract:
... Food waste generated at the household level is known to be the main contributor to total food waste, particularly in developed regions. Reducing household food waste (HFW), however, is an extremely compelling task as there are many complex and interacting factors behind the HFW behavior. This study aims to address the factors behind the complexity by applying the Fuzzy Cognitive Map (FCM) method. ...
DOI:
10.1016/j.spc.2022.07.010

20. Production of animal feed from food waste or corn? Analyses of energy and exergy

Author:
Mohammad Rahmani; Mohsen Azadbakht; Behrouz Dastar; Ebrahim Esmaeilzadeh
Source:
Bioresource technology reports 2022 v.20 pp. 101213
ISSN:
2589-014X
Subject:
food waste,   etc   ; corn; exergy; feeds; technology; temperature; water content;     Show all 7 Subjects
Abstract:
... The aim of the study was to investigate the energy and exergy consumption of the food waste dryer and then to compare the energy required to produce animal feed with the waste drying method and conventional methods. The required waste from the kitchens has been collected so that each collection period was considered as a block due to having different moisture content. The results showed that the a ...
DOI:
10.1016/j.biteb.2022.101213