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Retailer price promotions, and in particular multi-unit deals such as the ubiquitous "buy one, get one," are often criticized as a cause of food waste, presumably because they lure households into buying more than they can realistically consume. In this research, the authors combine field data and experiments to provide the first systematic test of this claim. The field data, which span eight frequently purchased perishable foods, show no evidence of a positive relationship between single-unit or multi-unit price promotions and food waste. In fact, households that took advantage of a multi-unit deal reported wasting less than did households paying regular prices (RPs), but only when the quantity purchased was larger than usual. Given this result, and that households also reported consuming and freezing more, the authors hypothesize that promotion-induced overbuying triggers a concern for food waste that encourages waste prevention. One experiment finds support for this mechanism. A second experiment shows that the effect on food waste concerns is moderated by perishability and versatility but unaffected by convenience and healthiness. Overall, then, this research invites regulators and other professionals to rethink their stance on price promotions and work with retailers to design smart campaigns that motivate waste awareness and management. [ABSTRACT FROM AUTHOR]

To address the prominent "value‐action gap" within pro‐environmental behaviour, this novel, cross‐sectional study investigated relationships between household food wasting and pro‐environmentalism. Research was undertaken in 11 neighbourhoods across London, Ontario, Canada, including a net‐zero energy neighbourhood. A direct measurement methodology was used to measure household food waste, and a survey was created to measure knowledge, attitudes, and behaviours related to food wasting. Households in the net‐zero energy neighbourhood sent between 2.59 kg and 2.80 kg of food waste to landfill per week, of which 68% was classified as avoidable and the remaining 32% as unavoidable. Households in this neighbourhood sent less total (p < 0.001) and unavoidable (p < 0.001) food waste to landfill than households in "regular" neighbourhoods within the same city. While participants in the net‐zero neighbourhood had strong, self‐reported pro‐environmental worldviews, pro‐environmentalism was not found to be stronger in this neighbourhood compared to the rest of the city. The presence of stronger, self‐reported pro‐environmental worldviews was associated with a decrease in unavoidable food waste generation (p < 0.01). As the first study of its kind, further research is needed to verify the role of pro‐environmentalism in household food wasting in Canada and beyond. Key messages: Households in the net‐zero energy neighbourhood sent less unavoidable (p < 0.001), but not avoidable, food waste to landfill than households in "regular" neighbourhoods within the same city.Participants in the net‐zero energy neighbourhood had strong, self‐reported pro‐environmental worldviews, but not stronger than participants in "regular" neighbourhoods within the same city.Fewer unplanned/unintentional (p = 0.02) and bulk food (p < 0.01) purchases was associated with less avoidable food waste sent to landfill. [ABSTRACT FROM AUTHOR]

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]

The literature on food waste reduction has often overlooked the complexities of household waste reduction and reuse behaviors. This study takes a novel approach by applying the norm activation model to explore households’ food waste behavior. A total of 214 responses were collected from various regions of India to ensure a diverse sample. Using a structured questionnaire based on the norm activation model, the relationships between the sense of community, the consequence of awareness, and food waste behaviors were examined. The results obtained highlighted the role of a sense of community and the consequence of awareness as significant antecedents of leftover food reuse (FR) intention and food waste reduction behavior. PLS-SEM mediation analysis revealed that reduction intention mediates the relationship between food waste antecedents and outcomes, while planning routines mediate between antecedents and reduction behavior. These findings highlight the utility of our model in predicting food waste reduction and reuse behaviors, thereby providing a comprehensive framework for household food waste strategies. Practically, the findings support the development of an app with gamified features to promote sustainable food management. [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]

Abstract Food waste is a significant issue worldwide, with developing countries like Zimbabwe facing unique challenges in managing household food waste. Life Cycle Assessment (LCA) is a tool that can help to understand the environmental impacts of food waste and identify opportunities for reduction. The aim of this review paper is to utilize the LCA approach to examine and analyze the environmental effects of food waste produced at household level in Zimbabwe. The study also attempts to offer insights on feasible methods and interventions that can be used in Zimbabwe to lessen household food waste and the effects it has on the environment. A systematic literature search was conducted using Science Direct, Google Scholar, Springer, African Journal Online, PubMed, Scopus and Sage Publications using key words for example life cycle assessment, food waste, household food waste, sustainability, waste management and environmental impact. The review includes 41 English articles published up to 2024. The references added up to 76 because some of the references were found inside the 41 articles used to compile the review. The review established that household food waste in Zimbabwe is a significant issue. The main causes of food waste include poverty, lack of access to markets and inadequate storage and transportation infrastructure. Life Cycle Assessment has been applied in Zimbabwe to assess the environmental impacts of food waste, with a focus on land, water and greenhouse gas emissions. As a result, relevant stakeholders and the government should give priority to implementing awareness campaigns and education programs to promote food preservation techniques, minimize food loss and encourage the adoption of home composting systems in order to improve Zimbabwe’s LCA of household food waste. The review emphasizes the importance of addressing the root causes of household food waste, such as inadequate infrastructure to reduce impacts of household food waste in Zimbabwe.

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]

Food waste has become an increasing global crisis, especially in the last few years. Researchers and policymakers have attempted to work towards meeting the Sustainable Development Goals (SDGs) proposed by the United Nations. While much research has been conducted, we are still far from achieving the SDG by 2030. Many interventions have been studied, but each outcome varies. Thus, this review summarizes 30 psychological-based interventions between 2010 to 2022, retrieved via the Scopus database. It is found that each method of intervention works differently based on each type of food waste. Institutional food waste appears to be the most common setting in conducting food waste reduction interventions. Combining knowledge and practical-based interventions are concluded to work best in tackling household food waste; disseminating information, including teaching methods in classrooms and practical interventions for food waste in the educational institution settings; informational messages and prompts for food and beverage settings; ensuring convenience and accessibility, clarity of information and social cohesion as essential intervention factors for tackling municipality and public consumer food waste behaviour. Psychological interventions such as building trust and motivation effectively address cognitive and behavioral modification in food waste reduction. Future research can consider these intervention methods and more consistent follow-up via a longitudinal approach.

Urban households are an intimate nexus of food and food waste, connecting people to challenges of sustainability and inequality, in wider food systems. Household food waste (HFW) studies, including those which explored consumption practices during COVID-19, have tended to emphasize the reduction in food waste as part of behaviour change. In 2018/19 an exploratory, interdisciplinary, mixed method study was conducted of HFW perceptions and practices of urban residents in The Hague (Netherlands) with purposeful sampling (n = 19), speaking either Dutch, English or Arabic. Participants took photographs of their HFW for photovoice interviews and focus group HFW stories. The research provided a space for participants to become self-aware of the explicit and implicit understanding of their food practices and their household food waste and its related practices (i.e. food-related packaging). This finding resonated across all hierarchical levels of waste management from best practices, such as, reduction to mixed waste least preferred options. Performing HFW appears to lack comprehensive ecological contextualisation as per the latter part of the urban food system. Dutch and English-speaking focus groups seemed mostly unaware of ‘what happened next’ to their disposed HFW and food-related packaging, whilst the Arabic speaking focus group appeared more comprehensively ecosystem attuned. Given the impetus to a zero-waste more sustainable lifestyle, the transitory implications of knowing more explicitly about ‘what happens next’ to different forms of urban HFW disposal, once it is ‘out of sight’, could potentially offer insights into reconfigured routine HFW performance and therefore require further research.

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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]

Food waste is a global challenge that threatens the sustainable development of human societies. Although food waste is produced in all stages of the food supply chain, household food waste is the biggest contributor to the food waste fraction. In this research, we systematically reviewed 54 empirical studies to explore drivers and barriers to household food waste reduction and prevention. Key aspects, such as comprehension and perception of food waste issues, practices and lifestyles, were examined. Our findings suggest that a great understanding of the impact of one's food waste on health, environment and economy directly promotes food waste management. Additionally, the food waste issue is not attributed to a single factor, it may differ varies across countries. The majority of the reviewed literature on household food waste comes from European countries, where similar geographical, economic and cultural characteristics may lead to comparable drivers and barriers. This could be the reason for showing optimistic experience to the respective food waste management interventions. However, the applicability of these findings and interventions to regions beyond Europe are uncertain. Future studies should also be expanded to include regions such as Asia, North America, Africa, Oceania, Latin America and the Caribbean. To support the sustainable management of household food waste, mapping country-specific food waste determinants is crucial in developing easy-to-implement food waste interventions that can specifically address the food waste issue in each country. [ABSTRACT FROM AUTHOR]

An annual production of about 500 million tons of household food waste (HFW) has been documented, resulting in significant implications for human health and the environment in the absence of appropriate treatment. The anaerobic fermentation of HFW in an open system offers the potential to recover high value-added products, lactic acid (LA), thereby simultaneously addressing waste treatment and enhancing resource recovery efficiency. Most of LA fermentation studies have been conducted under mesophilic and thermophilic conditions, with limited research on the production of LA through anaerobic fermentation under hyperthermophilic conditions. This study aimed to produce LA through anaerobic fermentation from HFW under hyperthermophilic conditions (70 ± 1 °C), while varying pH values (5.0 ± 0.1, 7.0 ± 0.1, and 9.0 ± 0.1), and compare the results with LA production under mesophilic (35 ± 1 °C) and thermophilic (52 ± 1 °C) conditions. The findings of this study indicated that the combination of hyperthermophilic conditions and a neutral pH (pH7_70) yielded the highest concentration of LA, measuring at 17.75 ± 1.51 g/L. The mechanism underlying the high yield of LA at 70 °C was elucidated through the combined analysis of organics dissolution, enzymes activities, and 16S rRNA microbiome sequencing. [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]

Identify psychosocial factors influencing food waste mitigation and explore motivations and strategies for successful conservation among self-identified food conservers. Mixed-methods study consisting of an online survey estimating food waste production and psychosocial factors and a focus group to explore waste mitigation strategies and motivations. Sampled 27 self-identified conservers (female, aged 18–30 years, White/Asian). Mean household food waste was 6.6 cups/wk (range, 0.0–97.9 cups/wk; median 1.3 cups). Reported waste mitigation strategies include proactive mitigation and adaptive recovery measures in each phase of the food management continuum. Conservers reported various intrinsic and extrinsic motivations to reduce food waste and viewed barriers as manageable. Food conservers act on high intentions to reduce waste by consistently employing both proactive waste mitigation and adaptive food recovery measures. Future research is needed to determine if these findings hold in larger, more diverse samples and link specific behaviors to waste volume. [Display omitted] [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]

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.

Food waste poses a threat to both food security as well as the long-term sustainability of a country’s food system. In South Africa, the expense of postconsumer food waste (mostly from households) is estimated at roughly US$2.7 billion annually, or 0.7% of South Africa's annual GDP. It is unfortunate that so much food is wasted in a country where 26% of people regularly experience hunger and another 28.3% are at risk of becoming hungry at a household level. This study aimed to investigate household food waste practices and behaviours in the KwaDukuza community using a consumer survey. The survey was conducted on 190 households which were randomly selected in KwaDukuza municipality and administered with the structured questionnaire. The study's findings showed that 75% of the households reported doing weekly food shopping, and 87.4 % said they shopped primarily at supermarkets. Bread accounted for the largest share of food waste (28.9%), followed by vegetables and salads (24.7%), and in general, consumers experienced difficulty in making sense of expiry dates. However, many households (67.9%) acknowledged feeling guilty about food waste, and many more (34.2%) said they would waste less if they were informed about the adverse effects of food waste on the environment and economy. The comprehensive information gathered from the food waste survey would contribute to a better understanding of consumers' behaviour and practices regarding the disposal of household food waste, allowing for the development of appropriate food literacy tools to reduce household food waste. [ABSTRACT FROM AUTHOR]

The total quantity of food waste in Europe has been estimated at around 88 million tons per year. About 42 % is thrown out by households, of which 60 % would be avoidable by increasing users’ awareness. The present paper aims to develop an integrated system to reduce household food waste and improve the end-users’ lifestyle in terms of health and well-being. A smart fridge able to track the stocks, a web application and a set of related services have been designed and prototyped to guide the user in the proper storage of food and support him/her in purchase planning and food preparation. The system was positively evaluated in terms of usability, it is use contributes to both environmental and economic benefits, leading respectively to a reduction of environmental impacts of about 21 % and a yearly savings amounting up to 285 €, in comparison with a traditional system. [ABSTRACT FROM AUTHOR]

This article argues that citizens play a key role in sustainability transitions: Citizens have unique knowledge on why social problems occur and experiment with possible solutions to these problems. Yet transformative innovation policy – a policy frame that promotes socio-technical systems change – is guided by a producer-centric innovation paradigm, which focuses on technological breakthroughs rather than social changes driven by citizens. By drawing on multiple research fields, and by using the example of household food waste, this article challenges this paradigm and asserts that addressing sustainability challenges requires a policy frame that defines citizens as an innovation source. [ABSTRACT FROM AUTHOR]

In this study, an environmental approach is used to reveal pressures on natural resources caused by food waste and depicted through water, land and energy footprints. The purpose is: 1) to quantify food waste in households in the Metropolitan District of Quito; 2) to determine the environmental pressure of food waste on energy, water and land. Finally, an analysis of some initiatives for reducing food waste and policies applied to the supply chain of the products selected was performed. To that end, an online survey was carried out, and the responses were classified through a descriptive analysis to establish categories of food and the energy, water, and land footprints of rice and potatoes. The results and information presented here are expected to be valuable for generating or rethinking policies to make improvements in the food system to achieve Sustainable Development Goals. [ABSTRACT FROM AUTHOR]

As the world's largest palm oil producer, Indonesia has enormous potential for producing palm kernel expeller waste. Only 7% of Indonesia's palm kernel expeller (PKE) is processed into animal feed. It is necessary to utilize both wastes from palm oil processing and the workers' environment to support certification in palm oil plantations. This research aims to identify amino acid and lipid profile, total protein, fat, feeding rate, and survival rate BSFL using a palm kernel expeller for feed. The feed experiment in this research was PKE, fermented PKE, PKE with food waste, and fermented PKE with food waste as a control. The optimum result was fermented PKE with food waste with a protein total of 51.45%. Using BSFL for feed should have high protein content and low fat. The fat of BSFL fermented PKE with food waste is lower than BSFL with food waste. The feeding rate, survival rate, and BSFL mass are lower than BSFL with food waste. BSFL has the potential to reduce PKE waste and domestic food waste. The amino acid profile of BSFL PKE with household food waste consists of L-Glutamic Acid, L-Leucine, L-Arginine, L-Tyrosine, L-Valine, and L-Phenylalanine. L-Glutamic acid was the highest amino Acid in BSFL (36.396 g/kg). The type of amino Acid in BSFL is suitable for animal feed. The lipids in BSFL PKE with household food waste are lauric acid, oleic acid, unsaturated fat, monounsaturated fat, palmitic acid, myristic acid, and linoleic acid. The highest content of lipids is lauric acid (12.126%). The type of fat in BSFL can be used to produce biodiesel.

In United States (U.S.) household food waste, which is generated in part from food purchased from food retailers, is believed to be a major contributor to national food waste. Understanding the relationship between household food shopping behavior and food waste is important for developing food waste reduction programs, particularly given the impact of the COVID-19 pandemic on households' use of online grocery shopping and restaurants. Data from a sample of U.S. households in 2022 was analyzed using probit regression for the probability of any household food waste and a log-linear regression for mean household food waste, conditional on any food waste. This study found that online grocery shopping was associated with greater quantities of food waste overall and specifically fruit and vegetable waste. We also find the use of restaurants was associated with greater food waste, while short planning durations for grocery shopping were associated with less food waste. [ABSTRACT FROM AUTHOR]

Introduction: Polyhydroxyalkanoate (PHA) is a biopolymer that can be produced by microorganisms from numerous low-cost carbon sources, making it an environmentally friendly material. This study was designed to utilize different food waste (household food waste, spent oils and spent coffee grounds) as nutrient source for the cultivation of microbes to produce polyhydroxyalkanoate (PHA). Methods: The bacterial strain Bacillus tequilensis was grown in 250 mL Erlenmeyer flask each containing 50 mL of mineral salt medium, 25 ml of nutrient broth inoculum and 20 g/L of household food waste, spent ground coffee and spent oils, respectively. The initial pH of the media was 7.0 and the cultured bacteria was incubated at 30 °C, 180 rpm for 72 h as a batch culture. The sample was then extracted and weight, and further analyzed using Fourier Transform Infrared Spectroscopy (FTIR) and High Performance Liquid Chromatography (HPLC). Results: B. tequilensis yielded PHA of 7 % to 8 % (g PHA/g dry cell weight) on average using medium containing household food waste, spent ground coffee and spent oils. FTIR analysis showed the peaks range between 1750-1730 cm-1 which belong to PHA functional groups such as C=O. HPLC chromatogram revealed that the retention time obtained from digested PHA was approximately 4.5 min which was similar to the standard of PHA. Conclusion: This enables the utilization of low-cost waste by probiotic B. tequilensis as a carbon source for the sustainable production of biodegradable PHA for a wide range of applications in medicine. [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]

Purpose: Food waste (FW) reduction, of which household wastage comprises a large fraction, has an important role in promoting the circular economy (CE). This study investigates how certain consumer traits impact household FW, particularly in the face of external shocks. Design/methodology/approach: The authors conducted a qualitative and longitudinal study, spanning three periods in New Zealand. A preliminary model is constructed from the outcomes of a survey with 178 participants. Then, the authors carried out 29 semi-structured interviews to refine the preliminary model and adapt it to the analysis of household waste behavior. Findings: Different segments of consumers have distinct response patterns in successive lockdowns, and these patterns impact household FW reduction and food supply chain (FSC) management. The key findings include (1) for government, quick responses to quash unhelpful rumors help to reduce public concerns around FSC interruption; (2) for retailers, the pandemic has hastened the growth of online shopping; being able to expand the distribution channel in a short time is a critical issue; and (3) for consumers, the experience of lockdown has different impacts on different groups of consumers. This variation of experience may either enhance or exacerbate FW in households. Originality/value: This paper complements the existing literature on the FSC and contributes to household FW and CE literature by providing a framework that integrates external impacts, consumer segmentation to reflect on waste management, and the possible applications of the proposed framework. [ABSTRACT FROM AUTHOR]

• Community-based food waste interventions face evaluation challenges. • We evaluate a community-based intervention and find a 23% food waste reduction. • We create a control group via a parallel survey of a national sample of households. • The national sample's food waste increased 29% yielding a net local reduction of 52% • Local curbside audits of waste find similar food waste reductions as the survey. Communities are increasingly interested in bolstering sustainability by implementing local campaigns to reduce wasted food and divert it from landfills. Evaluation can be challenging, however, as community-engaged interventions may reach all community members, making it difficult to find an appropriate control group. We leverage a recently validated online survey instrument with samples from both the treated community of Upper Arlington, Ohio, USA, and from the United States at large to provide an additional mode for assessing community-based campaign efficacy. We find that the amount of wasted food reported by Upper Arlington households declined by 23% after a multi-modal local implementation of the 'Save More Than Food' campaign while the national sample reported a 29% increase in wasted food over the same period with the 52% net difference between these trends being statistically significant. A contemporaneous curbside audit of Upper Arlington households revealed a 17% reduction in wasted food and a 30% reduction in inedible food scraps where only the latter pre/post campaign reduction was statistically significant and no parallel national curbside audit data was available. There were few significant differences across neighborhoods that received differential intensities of campaign elements, which emphasizes the importance of identifying and conducting parallel measurement in a control group. The inclusion of the parallel national control group survey provided a cost-effective means to improve the accuracy and robustness of local campaign evaluation. We also discuss the campaign's effects on awareness, attitudes, composting behaviors, and non-organic waste rates. [ABSTRACT FROM AUTHOR]

By screening the strains and testing different combinations of diverse bacteria, we developed a compound bacterial agent composed of 5 g Bacillus amyloliquefaciens (B2), 10 g Pseudomonas aeruginosa (F4), 5 g Paenibacillus lautus (303), and 10 ml composite strains (DOD) for the degradation of household food waste (HFW). The final mass loss of HFW in aerobic composting with the compound bacteria agent B2+F4+303+DOD (group C) was 84.52%, increased by 20.83% over that loss in natural composting (group A). Analysis of 16S rRNA high‐throughput sequencing showed that the phyla in group A and group C mainly included Firmicutes, Proteobacteria, and Cyanobacteria. At the genus level, Pediococcus was the dominant genus in group A, of which the microbial community performed better in maintaining a stable microbial system in the later stage of composting, while Weissella accounted for a larger proportion of group C, which acted well in reducing the final mass of composting. Ochrobactrum was closely related to the removal of odors in the early stage of group C. The relative abundance of compound bacterial agents was always at a rather low level, suggesting that it affected the composting process by changing the proportion of dominant bacteria in the compost. [ABSTRACT FROM AUTHOR]

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Food-waste out of household consumption ends up in landfills resulting into huge waste of materials and energy enhancing greenhouse effect and threatening water supplies. Composting is common solution for solid organic waste management and can safely and effectively be employed in each household to produce quality compost materials. This study palpates the average composition of the Mediterranean dietary pattern food-wastes and investigates the efficiency of a novel home-composter in managing organic wastes from dish to composter to quality compost. Four different additives, low cost and easily found in the market, are addressed, (1) woodchip, (2) woodchips & zeolite, (3) woodchips & vermiculite and (4) perlite. C/N≈20 substrate’s composition is investigated.Results indicate that the composting process effectively converts food-wastes to compost within 21 days. The monitored parameters show good aeration and humidity levels of the substrate and an aerobic process. The product exhibits minor alkalinity and requires further maturing. Mineral additives help reducing TOC with vermiculite and perlite be the most promising. Zeolite and vermiculite result in higher TKN values of the product with zeolite exhibiting better performance. All minerals enchance C/N reduction when woodchips is proven inadequate as an additive if employed alone. The product can safely be used in domestic applications.

With rapid changes in Chinese society, people’s health awareness is also increasing fast, and diets have transitioned from the pursuit of “filling up” to “being well-fed” to today’s “eating reasonably and healthily.” How does this change in healthy diet awareness affect household food waste? Based on a theoretical analysis of the relationship between healthy eating awareness and household food waste, this study uses data from the China Health and Nutritional Survey (CHNS) to further investigate the issue. This study is the first to view household food waste from the perspective of healthy diet awareness and propose a theoretical framework of the effects of healthy diet awareness. The results show that greater awareness of what constitutes a healthy diet can significantly reduce household food waste. Household size, family population structure, income, and the employment status of the household’s main female member are important explanatory variables. We believe government support for advocating and publicizing healthy diets will help reduce household food waste.

Household food waste (HFW) accounted for about 66% of global food waste's total carbon footprints (CF). Based on China's macro-panel food consumption data, this paper measures the urban–rural and provincial differences in the HFW CF from scale, structure, and temporal-spatial evolution perspectives. The results indicate that HFW and CF continue to grow, and the total CF and per capita HFW in urban households are higher than in rural households. The structural differences between urban and rural HFW CF vary significantly over time and spaces, which reflected that rural households in the southeastern coastal areas have higher per capita HFW CF than urban in 2019. The research results help to clarify the distribution and evolution pattern of HFW CF in China and offer new ideas for the differentiated governance of CF reduction in the food system. [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]

How to reduce household food waste has emerged as an important issue worldwide. Considering the potential endogeneity issue, the present study utilizes the treatment effects model to analyse the effect of dietary awareness on household food waste using data from China. The results showed that improving dietary awareness could significantly increase household food waste overall. However, this impact is heterogeneous among households of different characteristics. Improving dietary awareness leads to more food waste for households with young and old food decision-makers, but contributes to less food waste for households of middle-aged makers. Also, the positive effect of dietary awareness on household food waste weakens as income increases. These findings propose a new perspective to understand the heterogeneity in household food waste in the context of dietary awareness promotion. [ABSTRACT FROM AUTHOR]

The study established a defensible estimate of household food waste and associated greenhouse gas emissions. Participants from 65 households measured food waste for seven consecutive days and then reported volume by food type, meal, day of the week, and whether it was avoidable or unavoidable. Participants from 26 households were then interviewed to gather further insights. This primary research enabled the comparative impact of correlating factors driving food waste among households with differing age and socio‐economic demographics to be quantified. The estimates of food waste and associated greenhouse gases encompassed food types, their disposal by individual households, and the subsequent management of municipal solid waste streams. Reported as carbon dioxide equivalents, the study's results identified where the greatest impacts on the carbon footprint of food waste can be achieved and the role that the municipality can play in motivating and enabling behaviours that lead to reductions in household food waste and associated greenhouse gases. Key Messages: Per capita food waste is highest in households with children.Reducing avoidable food waste in meat and poultry has a 20 times greater impact on GHG emissions than reducing a similar weight of avoidable waste in fruits and vegetables.GHG reductions from both reducing and composting all food waste in Oakville, Ontario would equate to removing 3,345 cars off the road annually. [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]