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Consumer food waste at the household level results from a complex set of different behaviours. They are influenced by psychological, socio-cultural, and economic factors such as awareness, attitudes, cognitions, emotions, and context-related factors such as available technologies, defined as drivers. Furthermore, opportunities to reduce food waste systematically and practically, or levers, are distinct from drivers but have rarely been documented in previous studies. Identification of drivers and levers helps to design accurate interventions to tackle consumer food waste. To provide a systematic overview of these food waste drivers and levers, this study builds upon i) a systematic literature review conducted on scientific and grey literature published between 2010 and 2021, ii) a revised version of the Motivation Opportunity Ability (MOA) framework distinguishing micro, meso and macro situation factors, and iii) an iterative feedback mechanism with experts of the European Consumer Food Waste Forum established by the European Commission in 2021. Drivers and levers of consumer food waste are identified, categorised, analysed, and discussed in line with the revised MOA framework. Thirteen drivers and their connected levers were identified in the literature in response to the MOA framework, while others fell under individual characteristics such as demographics. Taking different consumer segments into account when investigating drivers and levers has been identified as a powerful instrument that could help design more impactful interventions. Similarly, targeting particular segments of consumers with interventions may also maximise the food waste prevention effect (e.g., those consumers wasting the most or those most likely to change their behaviour). Hence, the reviewed studies provide several indications of potential consumer food waste reduction interventions with their limitations and advantages under specific environmental settings. This review leads to a research agenda to understand household food waste better and develop more evidence-based interventions and standardized methods to measure their impacts.

This project uses an online experiment in three member states of the European Union (Spain, Germany and Bulgaria) to evaluate consumer preferences for digital food information (DFI), willingness to access it, and ability to remember it. In this online study, we vary the mode of display of food information by letting some of that food information be available only after “scanning” a virtual QR code. We vary whether food information is displayed on-label vs. digitally for a wide variety of food products matched in pairs. We investigate 1) the fraction of participants who access DFI when available 2) whether a product with DFI is less or more likely to be chosen than a product with all information on label 3) whether the mode of information display affects the ability to remember food information accurately.

In this project we explore the behavioural and phenomenological correlates of different forms of conflict (approach-approach, approach-avoid, and avoid-avoid)