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Household food waste accounts for a significant share of total food waste. In 2022, around 1.05 billion tons of food waste were generated—60% of which came from households. In the EU, households generate 54% of the total food waste. In Italy, according to a former diary study, avoidable household food waste accounts for 529.9 g per capita per week. Building on this data, this study assesses the monetary value of food waste at the household level in 6 provinces across the country, considering the prices of food items recorded by the Italian Observatory of market prices. Moreover, the environmental impacts of household food waste (greenhouse gas emissions, water consumed, and land used) were investigated based on existing data from well-grounded scientific literature. The results show that the monetary value of food waste ranges from EUR 357.43 to EUR 404.62 per household per year, corresponding to 5–7% of the average household expenditure for food. The environmental impacts per household per year account for 149 kgCO2eq, which contributes to climate change. In addition, household food waste is responsible for 303,498 L of water consumed and 1426 m2 of land used. The results of this study can be integrated into National Energy and Climate Plans (NECPs), to integrate food waste reduction into energy savings and greenhouse gas mitigation strategies. [ABSTRACT FROM AUTHOR]

Household food waste (HFW), which is rich in organic matter, is a good candidate for producing added-value bio-based chemicals, such as volatile fatty acids (VFAs), by acidogenic fermentation processes. However, the lack of design tools, such as appropriate kinetic models, hinders the implementation of this technology because the results of these processes are affected by operational factors. In this work, VFA production by the acidogenic fermentation of HFW under uncontrolled pH levels (4–5) was studied at thermophilic (55 °C) and mesophilic (35 °C) temperature conditions. Batch reactors were used to digest HFW, and VFA production and the individual acid distributions were measured at different fermentation times from 0 to 624 h. The results showed higher individual and total VFA production at 35 °C and 120 h of fermentation time as a consequence of the competition between the VFA production and decomposition reactions. Acetic and valeric acids were VFAs mainly produced as a result of a high content of proteins in the initial substrate, and a small amount of propionic and butyric acids were present. A simplified kinetic model was successfully developed to represent the complex process of VFA formation from the acidogenic fermentation of HFW. A simple mechanism for the production–decomposition of VFAs, corresponding to a zero-order reaction for the first 48 h and a single consecutive reaction from that time on, was proposed. For both mesophilic and thermophilic conditions, the suggested kinetic model was able to predict the individual and total concentrations of VFAs along the fermentation time. [ABSTRACT FROM AUTHOR]

This article examines the relationship between household food waste and Gross Domestic Product (GDP) in various European regions, aiming to determine how economic prosperity influences the levels of household food waste. Using comparative analysis of secondary and tertiary data, a synthetic indicator (IpFW) was developed to assess the interaction between GDP per capita and household food waste per capita. Linear correlation analysis was also applied for better interpretation of the data. Despite expectations, higher GDP is not consistently correlated with lower household food waste, challenging economic prosperity and environmental stewardship assumptions. This research highlights the complexity of the interaction between economic factors and household food waste management, revealing a lack of significant correlation even at the regional level. The findings indicate a need to re-evaluate current policies and highlight that improving food supply chains and influencing consumer behavior can promote more sustainable consumption patterns, which is in line with the Sustainable Development Goals. [ABSTRACT FROM AUTHOR]

(1) Background: Food waste (FW) in Romania is 70 Kg/capita/year, while 70% of food waste comes from public catering, retail services, and households (over 50%–47 million tons). The present study investigates the socio-demographic factors, behaviors, motivations, and attitudes related to food waste management in Romanian households. (2) Methods: A cross-sectional observational study was conducted using an online questionnaire via the Google Forms platform from 15 April 2023 to 15 May 2023. The questionnaire was designed to assess various aspects, such as some socio-demographic information (age, sex, occupation, area of residence, study level, household members number, children <18 years of age); the personal involvement and frequency of food purchases and homemade food cooking; the main sources that generate food waste; the motivation and frequency with which food waste occurs; the level of awareness regarding the impact of food waste; the respondents' intentions regarding sustainable behaviors and practices for food management; the level of information and familiarity of the respondents with the notions of validity and how these may influence their food consumption decisions. (3) Results: The results show that FW incidence is occasionally (42%), very rarely (43.33%), frequently (15%), and no food waste was reported by 2.66% of respondents. The 35–44 age category records the highest FW frequency, followed by 18–24. The most wasted are homemade food (29.67%), bread and bakery products (27.00%), and fruits and vegetables (14.33%). High involvement in purchasing and buying food following a previously established list reduces FW frequency. The same is valid for high daily involvement in food and homemade cooking. High interest in the FW problem and its perception as a waste of money leads to diminishing it, while guilty feelings increase the FW level (37.50% to 73.33%). (4) Conclusions: The present study shows that household food waste management is a multifactorial process that involves numerous socio-demographic, behavioral, and emotional aspects. Extensive data analysis supports our results, revealing deep self-reported information details and confirming its complex approach. [ABSTRACT FROM AUTHOR]

The data from the United Nations Food Waste Index 2021 suggest that food losses and waste represent a pressing challenge, even in developing countries. This study investigates food waste in Morocco, specifically focusing on Kenitra province (northwestern Morocco). It quantifies the food waste types and quantities in Kenitra households and explores the underlying causes. Conducted in 2022, the research involved 442 respondents aged 18 and above, utilizing both face-to-face and online surveys. The findings reveal bread as the most wasted item, with minimal waste of meat and cereals. On average, households discard 361 g of bread per week, 98 g of fresh produce, and 9 g of cheese. The primary causes of food waste are difficulties in reusing small leftovers (32%), followed by challenges in meal preparation with available ingredients (34%). This study underscores the urgent need for targeted interventions to address food waste effectively in Kenitra. By shedding light on waste dynamics and causes, it contributes to understanding this critical issue and offers valuable insights for policymakers and stakeholders working to implement strategies for reducing food waste and promoting sustainable consumption practices. [ABSTRACT FROM AUTHOR]

It is estimated that European households are responsible for 55% of food waste generation. Key factors contributing to household food waste generation include food spoilage, confusion over expiration dates, overbuying, and inadequate shopping planning. Thus, food waste prevention at the household level depends heavily on food supplies monitoring and management. To this end, during the last decade, several consumer-oriented digital tools have been designed and launched. A literature review showed that currently accessible digital tools are scarce and cover a narrow range of functionalities. Here, we address these issues by designing and launching a decision support tool implemented in a smart mobile phone application (app), the FoodSaveShare Mobile App. The application development followed a traditional client–server architecture using state-of-the-art software and hardware technologies. Additionally, a survey of 340 individuals was conducted to better understand end-user motivation for and barriers against adopting this and similar apps. The developed application combines user-provided data with a retailer loyalty program to leverage the integrated features for tracking shopping activities. The app features a household shopping list populated by product barcode scanning and manual entry. Based on food and packaging type, food products are assigned approximate expiration dates to issue product expiration reminders. For products about to expire, suggestions for their utilization are provided, drawing from a list of over 7000 recipes. Additional functionality allows users to identify products that have either been consumed in time or that need to be discarded. Analytical tools, such as past purchase and resources discarded versus resources saved statistics, offer comprehensive insight and encourage improved shopping and consumption practices. The FoodSaveShare App was launched during the A2UFood Project, which allowed an organised campaign for its use. The app was tested under real customer data and conditions, and selected features have been adopted by the largest supermarket chain on the Island of Crete, Greece. The potential end-user survey results suggest that, provided personal data use issues are addressed, such apps can have a significant impact on reducing household food waste. Future work will focus on analysing the datasets produced by the application to assess its impact on household food waste management. [ABSTRACT FROM AUTHOR]

Household food waste is a significant problem in America that can only be addressed through accurate measurement. However, there are many different measurement methods that each have advantages and disadvantages: subjective measures (i.e., recall, visual estimation) are easier to implement via surveys but can be biased, and objective measures (i.e., scales) can be precise but logistically burdensome. In this study, we collected survey and daily diary data on household food waste from 257 individuals to evaluate the extent to which a survey-based subjective recall measure, a diary-based objective scale measure, and a diary-based subjective estimation measure demonstrate convergent validity or concordance. We found evidence of substantial overlap across measures (r = 0.41 to 0.70), suggesting that there is convergent validity across these household food waste measures. Furthermore, we found that a substantial portion of variance in household food waste is attributable to within-household sources over time, demonstrating the as-of-yet overlooked need to examine predictors of food waste at between- (stable) and within-household (dynamic) levels. We discuss the further implications of these results and future research directions. [ABSTRACT FROM AUTHOR]

This paper demonstrates the utility of the focus group discussions (FGDs) methodology in the scientific exploration of food waste. The main objective is to show how FGDs can be designed and implemented by collecting data on household food waste (HFW). The paper provides an empirical application of FGDs to members of urban and rural households in Greece through 10 steps. It is qualitative research that was implemented as a supplement in the framework of a large-scale study on HFW, providing an in-depth interpretation of the statistical results that were arrived at. The research shows that FGDs are an effective data collection methodology that reveals insights into HFW through interactions and complex behaviors. Further, the methodology used gives the opportunity to bring information to the fore. The role of women in relation to food-related responsibilities in the Greek household and the impact of rural experiences on HFW composition constitute two topics under exploration. A detailed understanding of HFW examined through the FGDs methodology enriches the global bibliography, mainly for the case of Greece. In addition, useful information is provided to local and governmental bodies, enabling them to collaborate with academics and experts in food waste management. There is a willingness among household members to raise their awareness of HFW reduction and prevention. [ABSTRACT FROM AUTHOR]

The current study investigates which motivations to reduce food waste influence respondents' likelihood to accurately self-assess food waste quantities. Some studies suggest that motivations to prevent household food waste influence respondents' behaviors, but others highlight that routine and daily life often represent an obstacle to acting consistently. To this end, this study observed if a certain set of motivations actually influences the perceived quantity of food waste produced; in other words, if the motivation to reduce food waste is a driver of coherent behavior and awareness. The results were drawn from weekly food diaries and then compared with online questionnaires run on a sample of 388 households. A random forest has been performed to identify the relevant variables, able to predict the food waste self-assessment. The results show that no specific motivation is related to a better awareness of food waste quantities, nor to the actual waste average. [ABSTRACT FROM AUTHOR]

Landfilling organic waste generates greenhouse gases and contributes to climate change. While the management of organic waste has been identified by all tiers of Australian government as paramount to meeting net zero emissions targets, diversion of domestic organic waste from landfill is primarily the responsibility of local government. This review of academic and grey literature considers developments in food organics and garden organics collections in Australia and the implications for regional communities. It reviews source-separated collections and the treatment of organic waste administered by regional local governments and identifies there is a dearth of information in this area. Key knowledge gaps emerging from the study include: (1) There is a disconnect between the various state governments' policies, strategies, and regulation of organics diversion and action on mandating or supporting kerbside collections; (2) there is insufficient funding and subsidy to encourage councils to implement collection systems, and (3) the community has limited understanding of the cost and environmental burden of waste, and subsequently there is no willingness to pay for collection systems. This paper outlines how these issues contribute to individual regional councils deferring kerbside organic waste collection systems and offers recommendations that could enable the achievement of more ideal diversion targets that are relevant to, and affordable for, their local communities. [ABSTRACT FROM AUTHOR]

Household food waste has become a global concern for all countries in the world. This study focuses on the household level to clarify the impact of household food waste, and we use an online questionnaire survey across China to estimate the proportion of household food waste from five categories, including whole food; fruits and vegetables; poultry, eggs, meat, and dairy products; staple food; and snacks and candy. Then, we use the logit and Tobit models to estimate the relationship between the five food categories and consumer characteristics. First, the statistical analysis shows that in China, the incidence rate and proportion of household food waste are 90.7% and 9.9%, respectively. Among them, the incidence rate and proportion of fruit and vegetable waste are the highest. The results of heterogeneity also show regional differences in the incidence rate and proportion of food waste. Second, the empirical results show that label cognition, garbage disposal cognition, vegetarianism, population, children or elders in the household, the experience of starvation, and age are important explanatory factors for the incidence and proportion of food waste in the household. [ABSTRACT FROM AUTHOR]

Using an original survey conducted in eight countries in 2021 (Canada, China, Germany, Italy, Russia, Spain, the UK, and the USA), this study explored the relationship between household food waste and dietary habits through a cross-country comparative perspective. In total, 8000 questionnaires were recorded from samples representative of the adult population of each country through an online survey conducted between the 13th and the 24th of August. The questionnaires were developed from the Waste Watcher International Observatory on Food and Sustainability, an international study of the social, behavioral, and lifestyle dynamics behind household food waste. The relationships between the per capita self-reported amount of food waste (expressed in kilocalories) and self-declared dietary habits (traditional, healthy and sustainable, vegetarian, smart, and confused) were estimated using multiple linear regression models. The results showed that smart diets are associated with higher values of food waste in Canada, Spain, the UK, and the USA. Vegetarian diets are associated with lower food waste values in China, Germany, the UK, and the USA, but not in Italy, Russia, and Spain. The share of the population adopting a smart diet was, on average, 2.7% of the sample; therefore, interventions for food waste reduction should focus on these specific types of consumers, who are often associated with larger amounts of food waste. [ABSTRACT FROM AUTHOR]

This review demonstrates the analytical application of Ostrom's Institutional Analysis and Development (IAD) framework in identifying and evaluating possible outcomes of how the upcoming waste charging scheme could promote collective actions for post-consumption household food waste recycling in Hong Kong. This novel approach enables analysts to examine thoroughly complex collective action situations such as the case in this paper. A comprehensive review was performed on the published government documents and statistics, together with the past scholarly literature pertinent to the case. Previous studies and reports have shown due diligence on the part of the authorities in preparing infrastructure, educational campaigns, and recycling centres for the full implementation of the forthcoming waste charge scheme. Nevertheless, the findings also show the presence of an information gap in the practical aspect of the food waste collection and monitoring system. Some future research areas identified from this review are: how food waste can be collected from households; how illegal waste disposal be monitored; how the recent pandemic shapes households' valorisation of food waste recycling; and how technological interventions can help optimise the collection efficacy of food waste. [ABSTRACT FROM AUTHOR]

Sustainable large-scale household food waste (HFW) reutilization is difficult worldwide. This study presents a systematic and in-depth analysis of the case of Västerås, Sweden, where biogas has been produced from HFW for years and utilized as renewable vehicle fuel. Various aspects are covered, including the logistic flow, energy recovery, environmental benefits, cost-benefit analysis, and social survey. In 2017, 8879 tons of food waste were collected from Västerås city, which could generate 590,000 Nm3 biomethane and support 21 biogas-powered buses. A reduction of 1052.9–1541.2 tons of CO2-eq was estimated by replacing fossil fuels in vehicles and centralized composting units for HFW. The actual operating profit of this process amounted to 6.604 million Swedish Krona (SEK), and the maximized environmental economic benefit was estimated to be 3.15–3.73 million SEK/year. The active participation of the residents to source-separate their HFW was crucial to the success of the project, and the driving factors were tentatively identified as value orientation and facility convenience. With information pooled from various sectors, this study constructs a comprehensive reference case for industrial, academic, and municipal entities that are interested in similar practices in the future. [ABSTRACT FROM AUTHOR]

Current household food waste (HFW) reduction plans usually focus on raising consumer awareness, which is essential but insufficient because HFW is predominantly attributed to unconscious behavioral factors that vary across consumer groups. Therefore, identifying such factors is crucial for predicting HFW levels and establishing effective plans. This study explored the role of dietary patterns (DP) and socioeconomic status (SES) as predictors of HBW using linear and non-linear regression models. Questionnaire interviews were performed in 419 households in Shiraz during 2019. A multilayer sampling procedure including stratification, clustering, and systematic sampling was used. Three main DPs, i.e., unhealthy, Mediterranean, and traditional, were identified using a food frequency questionnaire. Results indicated that a one-unit rise in the household's unhealthy DP score was associated with an average increase in HBW of 0.40%. Similarly, a one-unit increase in the unhealthy DP score and the SES score increased the relative likelihood of bread waste occurrence by 25.6% and 14.5%, respectively. The comparison of findings revealed inconsistencies in HFW data, and therefore the necessity of studying HFW links to factors such as diet and SES. Further investigations that explore HFW associations with household characteristics and behavioral factors will help establish contextual and effective consumer-focused plans. [ABSTRACT FROM AUTHOR]

Dealing with the wicked problem of global food waste and loss is a complex and challenging area. In Australia, increased political will has landed the diversion of domestic food waste from landfill squarely at the feet of local government (councils), often requiring significant change to kerbside collections systems. This paper discusses how post-kerbside household food waste treatment systems can encourage pro-environmental behaviours. To achieve this, current food waste literature is examined against kerbside domestic waste collection measurable outcomes (diversion rates, system uptake and contamination rates). The hypothesis is that specific interventions can establish, or rebuild, community trust, responsibility and pro-environmental behaviours around food waste avoidance and diversion. Two post-kerbside systems—commercial composting and anaerobic digestion—provided the framework. Two themes emerged from the study: (1) the benefits of connecting the community with the interactions of household food waste inputs with post-treatment outputs (compost, soil conditioners, digestates and biogases); and (2) providing engaged communities with pathways for sustainable, pro-environmental actions whilst normalizing correct kerbside food waste recycling for the less engaged (habitual behaviours, knowledge and cooperation). The paper contributes to understanding how councils can connect their communities with the issues of household food waste. [ABSTRACT FROM AUTHOR]

Household food waste represents one of the main challenges threatening the sustainability of modern food systems globally. As is widely recognised, a deeper understanding of wasteful behaviour profiles is the starting point of designing intervention strategies. The overall objective of this research is to explore the role of psychological factors that influence household wasteful food behaviour in Italy and to profile consumers with heterogeneous personal attitudes towards wasting food. Starting with data collected through a web-based survey realized on a sample of 530 individuals responsible for household shopping, a principal component analysis and a two-step cluster analysis revealed three different segments of consumers with heterogeneous wasteful behaviours. The clusters differ in relation to psychological factors, such as moral attitudes and concerns about and intentions to reduce food waste. The study findings provide insights for implementing prevention, reduction, and recovery strategies tailored to these different consumer profiles. [ABSTRACT FROM AUTHOR]

We analyze the contributing factors (i.e., attribute factors and behavioral factors) that lead to household food waste in Japan by region (i.e., large cities, small cities, and villages) using a nationwide sample and an ordered probit model. As a result of the analysis, it was found that "gender", "age", "children in the household", "occupation", "safety awareness", and "time" were related to the occurrence of food waste in terms of consumer attributes, which were common throughout Japan. In terms of consumer behavior, "action", "checking labels", and "food management" are related. Among these, only "checking labels" had a positive relationship with the occurrence of food waste. By region, "children in the household", "time", "safety awareness", and "food management" were particularly affected in large cities, while they were less affected in small cities and towns. For those who had "agricultural experience", the occurrence of food waste was significantly lower in towns and villages. [ABSTRACT FROM AUTHOR]

The environmental crisis and the need to find renewable fuel alternatives have made production of biofuels an important priority. At the same time, the increasing production of food waste is an important environmental issue. For this reason, production of ethanol from food waste is an interesting approach. Volumes of food waste are reduced and ethanol production does not compete with food production. In this work, we evaluated the possibility of using source-separated household food waste for the production of ethanol. To minimize the cost of ethanol production, the hydrolytic enzymes that are necessary for cellulose hydrolysis were produced in-house using the thermophillic fungus Myceliophthora thermophila. At the initial stage of the study, production of these thermophilic enzymes was studied and optimized, resulting in an activity of 0.28 FPU/mL in the extracellular broth. These enzymes were used to saccharify household food waste at a high dry material consistency of 30% w/w, followed by fermentation. Ethanol production reached 19.27 g/L with a volumetric productivity of 0.92 g/L⋅h, whereas only 5.98 g/L of ethanol was produced with a volumetric productivity of 0.28 g/L⋅h when no enzymatic saccharification was used. [ABSTRACT FROM AUTHOR]

According to FAO about one-third of the food worldwide is discarded. The economic, environmental, and social (ethical) impact of food loss and waste (FLW) is substantial. Food waste (FW) at the household level in high income countries makes a significant share of total FLW. Target 12.3 of the Sustainable Development Goals advocates a 50% reduction of the global per capita FW by 2030. The German government has agreed to this goal. Across all sectors, about half of the waste is avoidable. To achieve a reduction of FLW, information on the current level, its causes, and the economic costs of its reduction are necessary. Depending on the definitions and methodologies to measure FLW, studies have come to different results. This study estimates and analyses avoidable and total household FW and for the first time its determinants in Germany. On average, 59.6 kg per capita of food is wasted annually, of which 49% is avoidable FW. The main causes of household FW are eating habits, shopping behaviour, involvement in FW, and retail promotions.

The era of the COVID-19 pandemic has resulted in a variety of individual lifestyle and behavioural changes, and could, therefore, potentially involve a shift towards more sustainable food systems. This research was conducted through an online survey of cross-sectional design. We surveyed 8272 Canadians in August of 2020. Participants answered questions about socio-demographic food waste amounts in kilograms, and food-waste-management behaviours. In this exploratory study, we assessed the relationships between socio-demographic variables, and self-reported food-waste behaviours through two-tailed significance testing. Results indicated that Canadian households self-reported an insignificant decrease in food waste during the pandemic. Respondents reported allowing food to expire, not utilizing leftovers, and not finishing meals. Understanding food-waste behaviour changes is key to designing effective mitigation strategies to reduce household food waste and to minimize the environmental consequences with which food waste is associated. [ABSTRACT FROM AUTHOR]

Given the large amount of food waste coming from households, reducing household food waste is essential to the mitigation of overall food waste and the provision of multi-faceted benefits for both people and the planet. This study identifies factors and management strategies for the reduction of household food waste in the Taiwanese household setting. Using snowball sampling, semi-structured interviews are conducted to collect data from 27 household food providers in Taipei. The research findings identify four critical motivators and four barriers to minimizing household food waste in Taiwan. The most frequently mentioned motivator for the reduction of food waste is a convenient shopping environment, and the most important barrier is lack of knowledge for assessing the edibility of food. Additionally, four major prevention strategies are identified to help reduce household food waste: (1) planned purchase schedule; (2) skills to keep food fresh and longer; (3) understanding family preferences and leftover management, and (4) sharing additional food and co-procurement and cooking. The results of this study not only help improve the understanding and application of Chinese household food waste reduction, but also demonstrate the significance of its socio-cultural impacts in future studies. [ABSTRACT FROM AUTHOR]

Target 12.3 of the United Nations Sustainable Development Goals (SDGs) calls for halving per capita global food waste at the retail and consumer levels, by 2030. The Food Waste Index is suggested as a methodology for grasping the situation. This paper focuses on the consumer level (household food waste). We argue that in order for generating useful information for devising and implementing effective measures for reducing food waste, it should be measured at Level 3 of the Food Waste Index, based on sorting analysis of generated waste, and making a distinction between avoidable and non-avoidable food waste. Furthermore, a breakdown by subcategories that reflect the flow of food in the household could help identify target behaviours. We have developed a categorisation scheme that is internationally agreeable and adoptable, and (1) generates useful information for policy-making and for tackling with reduction of food waste, (2) makes clear the concept of avoidable food waste, and (3) is practical and does not overcomplicate the work of grasping the situation of food wastage. Results of workshops regarding this scheme suggest that the scheme satisfies the criteria. This scheme has been applied to a few sorting analyses of household food waste in Japan, and their results are compared. [ABSTRACT FROM AUTHOR]

The secondary shelf life (SSL) is defined as the time after package opening during which the food product retains a required level of quality. The SSL, indicated in labels as "best if used within x days after opening", could lead to domestic food waste if not correctly evaluated. In this context, the SSL of two brands of industrial shelf-stable pesto products (with an indicated SSL of 5 days) was studied through a domestic use simulation performed in five households under two scenarios simulating real opening and storage conditions. The quality of pesto after opening was assessed through microbiological and sensory analyses, determination of instrumental colour parameters, pH and volatiles profiling. For both pesto sauces tested, a SSL ≥ 20 days was proven. Irrespective of the intensity of use (scenarios 1 and 2), the pesto was microbiologically stable: the maximum count for total aerobic mesophilic bacteria (TMB) observed during 20 days of storage was 9.64 ± 1.7 × 102 CFU/g, starting from a commercially stable product. Colour parameters L* and ΔE did not change significantly during storage (p > 0.05), while the a* and BI values significantly changed (p < 0.05) during the first 5 days, and then stabilized during the rest of the household storage. Nevertheless, the slight colour modifications were not perceived by the sensory panel. Moreover, sensory assessors were not able to discern pesto samples stored for up to 20 days after first opening, from a just-opened reference sample, proving that the sensory appreciation of pesto was not influenced by the time after opening. The results of this study suggest the possibility to significantly extend or even omit the SSL indications for industrial pesto sauces. The objective assessment of SSL could have impressive practical outcomes both for the industry and the end user. The elongation of the SSL on the food label might increase food sustainability, thanks to the potential reduction of food wastes, thus giving added value to the commercial products. In addition, the end user could benefit the increase of the useful period for the food consumption after first opening, with significant domestic food waste reduction, reduced household stock turnover and consequent cost savings. [ABSTRACT FROM AUTHOR]

Halving per capita food waste (FW) is one of the objectives of the Sustainable Development Goals. This study aims to evaluate the weight and monetary values of food waste among a sample of Italian families. In a representative sample of 1142 families, the adults responsible for food purchases and in charge of preparing meals were assessed with a self-administrated questionnaire measuring quantity and typology of FW. These data were linked with food purchases figures measured as an average of four weeks. Italian families wasted 399 kg of food per week (4.4% of the weight of food purchased), which correspond to a monetary value of €1.052 (3.8% of the overall food expenditure). Clustering the food groups according to waste quantity, typology, and monetary value made it possible to show that price has a role in the generation of food waste, as the lower the unitary cost, the higher the quantity of waste. Consequently, foods with high unitary costs were less wasted. The results of this study showed that Italian consumers are sensitive to the economic impact of waste and this should be considered in sensitization campaigns. [ABSTRACT FROM AUTHOR]

Four multiple air–cathode microbial fuel cells (MFCs) were developed under the scope of using extracts from fermentable household food waste (FORBI) for the production of bioelectricity. The operation of the MFCs was assessed in batch mode, considering each cell individually. Τhe chemical oxygen demand (COD) efficiency was relatively high in all cases (>85% for all batch cycles) while the electricity yield was 20 mJ/gCOD/L of extract solution. The four units were then electrically connected as a stack, both in series and in parallel, and were operated continuously. Approximately 62% COD consumption was obtained in continuous stack operation operated in series and 67% when operated in parallel. The electricity yield of the stack was 2.6 mJ/gCOD/L of extract solution when operated continuously in series and 0.7 mJ/gCOD/L when operated continuously in parallel. [ABSTRACT FROM AUTHOR]

Innovations in food packaging, such as active and intelligent ones, improve food safety and lower household food waste by extending product shelf life and providing information about food quality, respectively. The consumer adoption of such innovations could contribute to reaching one of the Sustainable Development Goals which calls for halving the per capita global food waste by 2030. Thus, this paper aims to investigate the consumers' willingness to purchase active and intelligent packaging to reduce household food waste using a sample of 260 Italian consumers and a modified Theory of Planned Behavior (TPB) model. Using a structural equation model, findings show that respondents are more willing to purchase intelligent packaging rather than active packaging to reduce their wastes at home. Finally, attitudes, perceived behavioral control, awareness, and planning routines are the most important drivers of the intention to reduce household food waste. [ABSTRACT FROM AUTHOR]

Among the common methods of quantifying household food waste, direct measurement is regarded as infeasible due to its prohibitive costs, and self-assessment methods tend to underestimate the actual values. This paper aims to propose a methodological approach to reach a compromise between feasibility and accuracy. Bread was studied, since it is a relatable example. The self-assessment method was used to survey 419 households in Shiraz, Iran, during 2019 to estimate household bread waste (BW) and to identify waste-causing consumption recipes (WCCR). These WCCRs were replicated in the lab, and the resulting BW was measured. The underestimation in the self-assessment method was revealed by comparing the survey results with the lab measurements. The underestimation ratio (UR) ranged between 1.24 and 1.80. The pattern of difference between these four bread types was similar among the survey and lab data. In conclusion, the lab measurements may estimate BW caused by the WCCRs more accurately. This suggests that URs can be applied to correct the underestimation in self-assessment surveys. Such an approach could provide the basis for further research on the development of cost-effective methods to quantify waste across a variety of food commodities. [ABSTRACT FROM AUTHOR]

Food management is an inefficient activity, and households are the major contributors responsible for food waste across the food supply chain. Ten years remain to halve household food waste, as recommended by the 2030 Agenda for Sustainable Development. Up to now, Italian investigations into household food waste have been research activities with limitations in measurement and sampling. The need to establish a monitoring system led the Italian Observatory on Food Surplus, Recovery and Waste to apply a methodology that permits comparison with other European countries. In 2018, a survey involving a representative sample of 1142 Italian households was carried out. The majority of respondents (77%) reported that they had wasted 370 g of food during the last week, evidence in line with data from the Netherlands and progressively different from what was found in Germany, Hungary, and Spain. Perishable products, such as fresh fruit and vegetables, bread, and nonalcoholic drinks, were mainly wasted. The most frequently disposed foods were unused (43.2%) or partly used (30.3%). As for possible causes, household food waste was significantly associated with preventive practices and ability. This study endeavored to segment household food waste based on possible drivers and barriers to preventive action, setting the stage for future monitoring, supporting policy action, and educational intervention. [ABSTRACT FROM AUTHOR]

Despite food waste occurring along the entire food supply chain, a significant proportion occurs in domestic settings. Large quantities of domestic food waste have been attributable to consumer behaviors during buying, cooking, consumption, and disposal. The main objective of this research was to understand the major determinants of household food waste from families in the north of Portugal. A convenience sample was used, which was drawn from households in the Greater Porto Area. Data were collected through a self-reported questionnaire that included three groups of structured questions related to perceived behavior and attitudes towards food consumption, leftover usage, and food waste. Exploratory data analysis was used to identify underlying dimensions. No relationships were found between socio-demographic data and food waste, buying behavior, or destination/use of leftovers. The majority of the participants reported a high level of planning of their grocery shopping. Fruits and vegetables presented the highest frequency of consumption, followed by sources of carbohydrates and sources of proteins. The storage of cooked food from different food groups presented a single factor, grouping the majority of the individual food leftovers, going from fruits and vegetables to sources of carbohydrates and proteins. The reported levels of wastage of the different food products were grouped into three dimensions: waste of vegetables, waste of protein sources, and waste of sources of carbohydrates. Waste of precooked foods emerged as an independent item, and it was the individual item with the highest frequency. The families studied reported a positive attitude concerning buying, consumption, and wastage, revealing a particular awareness of food waste and its social and environmental impact. [ABSTRACT FROM AUTHOR]

Although previous studies have discussed food waste at the household level and the antecedents of food disposal in western countries, very few studies have investigated food waste practices in Asian countries at the household or individual levels. As the food waste issue has drawn considerable concerns, the aim of this study was to examine how moral norms, perceived behavioral control, and food choices affect household food waste under the mediating role of household storing and cooking routines, as well as the moderating role of unplanned events. A questionnaire survey of Taiwanese families eventually obtained 954 valid questionnaires for analysis. Overall model fit and the study hypotheses were tested by structural equation modeling method (SEM). The SEM results showed that household storing and cooking routines significantly mediate the effects of moral norms and food choices on household food waste. Moreover, the moderating effect of unplanned events is statistically significant, indicating that under a higher degree of unplanned events, families are less likely to reduce food waste through household storage practices and cooking routines. Several implications and suggestions are also discussed for the reduction of household food waste. [ABSTRACT FROM AUTHOR]

Household food waste accounts for the most significant part of total food waste in economically developed countries. In recent times, this issue has gained recognition in the international research community and policy making. In light of the Sustainable Development Goals of FAO, mandatory reporting on food waste has been integrated into European legislation, as a basis of preventive programs. The paper presents the results of research that aimed to quantify the food waste generated by Hungarian households. Research methodology was based on the EU compliant FUSIONS recommendations. In total, 165 households provided reliable data with detailed waste logs. Households were supported by kitchen scales, measuring glasses, and a manual. Based on the extrapolation of the week-long measurement, the average food waste was estimated to be 65.49 kg per capita annually, of which the avoidable part represented 48.81%. Within the avoidable part, meals, bakery products, fresh fruits and vegetables, and dairy products are accountable for 88% of the mass. This study was a replication of the first Hungarian household food waste measurement conducted in 2016 with the same methodology. Between the two periods, a 4% decrease was observed. The findings, for instance the dominant share of meals in food waste, should be put in focus during preventive campaigns. National level food waste measurement studies using the FUSIONS methodology should be fostered by policy makers to establish the foundations of effective governmental interventions and allow for the international benchmarking of preventive actions. [ABSTRACT FROM AUTHOR]

To achieve the goal of reducing consumer-related food waste in developed countries, it is necessary to have an in-depth understanding of the factors shaping food waste, both in the household as well as at the point of purchase. Despite a growing number of studies on the subject, especially in recent years, the evidence on drivers of food waste and barriers to its reduction is somewhat conflicting. The current paper contributes to existing knowledge on food waste behaviour at the consumer level, providing original results from a direct survey conducted with a sample randomly selected in southern Italy to reveal consumer awareness, concerns and intentions towards food waste and to ascertain the existence of different consumer profiles with similar food waste behaviour. Since southern Italian regions have been shown to produce lower levels of food waste than regions in northern Italy, an in-depth analysis of the drivers behind food waste in this area could be considered an interesting case study. Our findings showed the existence of several consumer behaviour profiles that influenced household food waste generation. Strategies to reduce waste should take such differences into account in order to promote changes in food waste behaviour. [ABSTRACT FROM AUTHOR]

Understanding households' food waste drivers is crucial for forming a coherent policy to meet the sustainable development goals. However, current studies have documented mixed evidence regarding food waste determinants. Most studies have relied on self-reports, assuming they reflect actual behaviors. This study applies a structural equation model that evaluates both self-reported and measured food wastage, and how they are affected by different households' attributes, attitudes, and behaviors. As such, it also provides a test for the underlying logic that self-reports are a proxy for actual food waste. Results show that measured food wastage is, at best, weakly correlated with self-reports. Moreover, drivers affecting self-reported and measured food wastage are not necessarily the same. Household size affects only measured food wastage. Source separation behavior negatively affects self-reported and measured food wastage, while environmental attitudes have a negative effect only on self-reports. Meal planning, unplanned shopping, and food purchased have no impact on self-reported and measured food wastage. The relation between self-reported and actual food waste and their drivers are even less understood than we thought. The distinction between self-reports and actual waste is crucial for follow-up research on this subject as well as assessing policy measures. [ABSTRACT FROM AUTHOR]

Food waste at the household level accounts for a significant share of total food waste in developed economies, according to the Food and Agriculture Organization. Studies have shown that this share varies between 0.3 kg to 4.5 kg per person per week, depending on the definitions and methodologies applied. In Italy, quantities, behaviors, and attitudes regarding food waste have been solely explored through the use of questionnaires, typically leading to discrepant values of food waste. In this study, we estimate and analyse the determinants of food waste over a 388 units' panel spread over the national territory, through a diary and questionnaire study. Moreover, by comparing food waste value that was declared in questionnaires and reported in diaries, we confirm that the awareness of food waste quantities is heavily biased. The results confirm that the average food waste value is significantly higher when gathered through diaries, while questionnaires are able to catch less than one-third of food waste determinants. [ABSTRACT FROM AUTHOR]

The United Nations sustainability goal SDG 12.3 is to reduce the amount of food that is wasted by half, due to environmental and social reasons. This paper aims to analyse the most important packaging functions that affect food waste in households for different products, as the reason for wastage can be expected to differ between different products. The reasons for food wastage of different categories and products have been compiled through literature studies, and possible improvements of packaging functions to reduce food waste have been identified. In addition, an expert workshop judged the most important packaging functions to reduce food waste for a number of products. They also discussed the obstacles and possibilities to realise the packaging improvements. This study confirms that how packaging functions influence food waste on the product level is a highly unexplored question. Most likely, there is high potential to reduce food waste through better adaptions of packaging functions to user needs and habits. Both the literature study and the expert workshop show that less food per pack and better information regarding food safety and storage have high potential to reduce food waste, but also that product specific considerations are necessary. [ABSTRACT FROM AUTHOR]

Food waste is an important sustainability issue that needs to be addressed. Consumer behaviour is one of the biggest sources of food waste in developed countries. To successfully reduce consumer-related food waste, it is necessary to have a clear understanding of its major root causes at the level of the individual. The present manuscript presents the results of an exploratory on-line survey that was made available through Google Drive and conducted among a representative sample of 1058 Italian individuals. The information contained in the questionnaire related to the characteristics of the individual respondents, their attitudes to expenditure and food, and their opinions of measures to reduce or prevent food waste. Data analysis was conducted in three phases. The first phase allowed for the identification, with the application of descriptive statistics, of the socio-demographic characteristics of the respondents and why, what, and how much they wasted. In the second phase, linear regression analysis and causal maps were used to both measure the statistical dependence between variables and to identify the main root causes of food waste in the phase of individual consumption. As expected, the perceived quantity of food waste that was declared by respondents was very low. Among the major root causes identified, the socio-demographic characteristics of consumers, types of food shopping purchases, and consumer behaviour played a key role. A causal map was drawn, which offers an immediate vision of the major root causes and can be a useful tool for policymakers who intend to introduce measures to combat food waste. Finally, participants' responses showed that the main initiatives needed to eliminate waste are the separate collection and dissemination of more information on the impact that waste has on the environment. For these reasons, information and education policies are crucial for changing consumer lifestyles and raising awareness of the value of food. [ABSTRACT FROM AUTHOR]

Reducing food waste is globally considered as a key challenge in developing sustainable food systems. Although most food waste is generated at the household level, consumers hardly recognize their responsibility, and the factors underpinning their perception of the quantity of food wasted at home are still unclear. This paper aims to fill this gap by analyzing the results of a large-scale survey conducted in Italy. The perceived quantity of household food waste was measured through a Likert scale and analyzed by means of a logistic regression against a set of predictors, including food waste motivations, perception of the effects of food waste, and sociodemographic variables. As expected, the perceived quantity of food waste declared by respondents was very low. Among the main determinants, food shopping habits and the level of awareness about the reasons why food is wasted played a key role. In contrast, the perception of the environmental effects of food waste seemed to be less important. Differences among subsamples recruited in different areas of Italy were detected, suggesting that further studies, as well as awareness-raising policies, should also consider context-related variables. [ABSTRACT FROM AUTHOR]