Results 11 to 20 of about 24,019 (309)

Opportunities, challenges and trade-offs with decreasing avoidable food waste in the UK [PDF]

Waste Management & Research: The Journal for a Sustainable Circular Economy, 2021
Around 6 million tonnes of edible food are being wasted (post-farm gate) in the UK each year. This fraction of edible wasted food is known as avoidable food waste. In a circular economy food is a valuable resource that must be captured at all stages of the food supply chain and, where possible, redistributed for consumption. This can prevent avoidable
Shivalee Patel, Manoj Dora, John Ν. Hahladakis, Eleni Iacovidou   +3 more
europepmc   +7 more sources

The Role of Labels and Perceived Health Risk in Avoidable Food Wasting [PDF]

Sustainability, 2020
An understanding of the consumer perception of health risks related to food expiration is a prerequisite for future food labeling system improvement in order to reduce environmental burdens. The aim of the study was identification, analysis, and assessment of consumer behavior in the context of food waste in households.
Magdalena Ankiel, Urszula Samotyja
openalex   +3 more sources

Household Food Waste—How to Avoid It? An Integrative Review [PDF]

, 2019
Behavioural change interventions directed at consumers have a great potential to reduce overall food waste levels. Van Geffen, van Herpen and van Trijp provide an overview of the literature on drivers of in-home food waste and translate them into guidelines for effective intervention development. They make a clear distinction between interventions that
Lisanne van Geffen, Erica van Herpen, J.C.M. van Trijp   +2 more
openalex   +3 more sources

Engaging with food waste while avoiding stigma: How a consultancy shields hospitality organizations from dirty work associations [PDF]

Agriculture and Human Values
Abstract Calls for food waste reduction and prevention are intensifying, including in the hospitality sector, where waste occurs in kitchens and during food service. Hospitality organisations are encouraged to adopt an engaged approach, committing to responsible food handling with a focus on waste reduction.
Nadine Arnold, Onno Bouwmeester
openalex   +3 more sources

The FOod Commodity composition for Waste qUantification and valorization opportunitieS (FOWCUS) Dataset [PDF]

Scientific Data
This study introduces FOWCUS, a novel dataset detailing the composition of about 280 food commodities, categorized into various groups including vegetables, fruits, nuts, eggs, livestock, seafood, cereals, sugar, vegetable oils, stimulants, pulses, and ...
Antoine Coudard, Tom Szabo-Hemmings, Mona Honorine Delval, Sowmya Marriyapillai Ravisandiran, José Manuel Mogollón   +4 more
doaj   +2 more sources

Tailored Informational Interventions for Reducing Surplus and Waste of Fruits and Vegetables in a Food Market: A Pilot Study [PDF]

Foods, 2023
This pilot study explored the effectiveness of tailored informational interventions to reduce the surplus and waste of fruits and vegetables at the distribution level in Chile.
Carolina Fredes, María Ignacia Pérez, Macarena Jimenez, Beatriz Reutter, Rodrigo Fernández-Verdejo   +4 more
doaj   +2 more sources

Avoiding food becoming waste in households – The role of packaging in consumers’ practices across different food categories

Journal of Cleaner Production, 2020
Food wastage in households remains a sustainability challenge that poses both environmental and social problems.
Helén Williams, Annika Lindström, Jakob Trischler, Fredrik Wikström, Zane Rowe   +4 more
openalex   +3 more sources

Avoiding Food Waste by Romanian Consumers: The Importance of Planning and Shopping Routines

Food Quality and Preference, 2013
Food waste is generated in immense amounts across the food life cycle, imposing serious environmental, social and economic consequences. Although consumers are the single biggest contributor to this volume, little is known about the drivers of food waste in households.
Violeta Stefan, Erica van Herpen, Ana Alina Tudoran, Liisa Lähteenmäki   +3 more
openalex   +3 more sources

Districts, Lifestyles and Avoiding Food Waste

TCentre for Design conducted research with twenty four households in Banyule City Council to understand household practices relating to the purchase, storage, preparation and disposal of food. Using a mix of interviews, and food and waste diaries across a range of districts, there appeared little to no difference between socieconomic groups thus ...
Karli Verghese, Simon Lockrey, Helén Williams   +2 more
openalex   +2 more sources

Nudging Householders to Reduce Avoidable Food Waste: The OzHarvest Use It Up Tape [PDF]

Sustainability
Targeting households with food waste reduction interventions represents a critical opportunity to meet global targets to halve food loss and waste. While the evidence base on the effectiveness of food waste interventions is growing generally, less is known about the outcomes of household-focused interventions.
Mark Boulet, Nita Lauren
openalex   +2 more sources