ABS guide 2018 Journal name

4* Journal of Consumer Psychology

4* Journal of Consumer Research

4* Journal of Marketing

3 European Journal of Marketing

3 Industrial Marketing Management

3 Industrial Marketing Management

3 Industrial Marketing Management

3 Industrial Marketing Management

2 Journal of Marketing Management

2 Journal of Marketing Management

2 Journal of Retailing and Consumer Services

2 Journal of Retailing and Consumer Services

2 Journal of Retailing and Consumer Services
2 Journal of Retailing and Consumer Services

2 Journal of Retailing and Consumer Services

2 Journal of Retailing and Consumer Services

2 Journal of Retailing and Consumer Services

2 Journal of Retailing and Consumer Services

2 International Journal of Consumer Studies

2 International Journal of Consumer Studies
2 International Journal of Consumer Studies
2 International Journal of Consumer Studies

2 International Journal of Consumer Studies

2 International Journal of Consumer Studies

2 Journal of Consumer Affairs

2 Journal of Consumer Affairs

2 Journal of Consumer Affairs

2 Journal of Consumer Behaviour

2 Journal of Consumer Behaviour

2 Journal of Macromarketing

1 Australasian Marketing Journal

1 Journal of Consumer Marketing

1 Journal of Customer Behaviour

1 Journal of Customer Behaviour

1 Journal of Customer Behaviour

1 Journal of Customer Behaviour

1 Journal of Customer Behaviour

1 Journal of Customer Behaviour

1 Journal of Social Marketing

1 Journal of Social Marketing

1 Social Marketing Quarterly

1 Social Marketing Quarterly

Database Paper name

The Association Between the Attitude

of Food-Waste-Aversion and BMI: An
Web of Science; Scopus
Exploration in India and the United
States

Consumer Movements and Value

Regimes: Fighting Food Waste in
Web of Science; Scopus
Germany by Building Alternative Object
Pathways
 The Self-Perception Connection: Why
Web of Science; Scopus Consumers Devalue Unattractive
Produce

Exploring the dynamics of food

Web of Science routines: a practice-based study to
understand households’ daily life

Food sharing, redistribution, and waste

Web of Science reduction via mobile applications: A
social network analysis
 The household wasteful behaviour
Scopus framework: A systematic review of
consumer food waste

An analysis of multi-stakeholder
Scopus initiatives to reduce food loss and
waste in an emerging country – Brazil

Ameliorating food loss and waste in the

supply chain through multi-stakeholder
collaboration
A system-wide interdisciplinary
conceptual framework for food loss
Scopus and waste mitigation strategies in the
supply chain

Sustainable value co-creation at the

Bottom of the Pyramid: using mobile
Scopus
applications to reduce food waste and
improve food security

Normalising alternative practices: the

Web of Science recovery, distribution and consumption
of food waste
 The interactive effect of numerical
Scopus precision and message framing in
increasing consumer awareness
of food waste issues

My style, my food, my waste!

Scopus Consumer food waste-related lifestyle
segments
Scopus Disclosure and assessment of
unrecorded food waste at retail stores
 Modeling the internet of things
Scopus adoption barriers in food retail supply
chains

Perceived probability of food waste:

Scopus Influence on consumer attitudes
towards and choice of sales promotions
 Like throwing a piece of me away: How
Scopus online and in-store grocery purchase
channels affect consumers' food waste

Understanding the antecedents of

consumers' attitudes towards doggy
Scopus bags in restaurants: Concern
about food waste, culture, norms and
emotions
 The value of food waste: An
Scopus exploratory study on retailing

Religiosity and food waste reduction

Web of Science intentions: A conceptual model
 Domestic spaces and beyond:
Web of Science Consumer food waste in the context of
shopping and storing routines
 Do discounted food products end up in
the bin? An investigation into the link
Web of Science between deal-prone shopping
behaviour and quantities of
household food waste
 Consumers' perceptions of food waste:
Web of Science A pilot study of US students

Food waste paradox: antecedents

Web of Science of food disposal in low income
households
 Influence of socio-demographical,
behavioural and attitudinal factors on
Web of Science the amount of
avoidable food waste generated in
Finnish households

Is it godly to waste food? How

Web of Science understanding consumers' religion can
help reduce consumer food waste
 Avoiding household food waste, one
step at a time: The role of self-efficacy,
Web of Science convenience orientation, and the good
provider identity in distinct situational
contexts

The Value of Retail- and Consumer-

Web of Science Level Fruit and Vegetable Losses in the
United States
 Factors that predict taking restaurant
Web of Science leftovers: Strategies for
reducing food waste

Consumer food waste behaviour in

Web of Science universities: Sharing as a means of
prevention
 Fine-Tuning the Fight
Web of Science Against Food Waste

Food waste and the 'green' consumer

Web of Science (NO ACCESS)
Healthy lifestyle
Web of Science
and food waste behavior
Consumer food waste behaviour in
Web of Science universities: Sharing as a means of
prevention
Identifying factors that promote
Web of Science consumer behaviours causing expired
domestic food waste
Addressing food waste: How to
Web of Science position upcycled foods to different
generations
From food waste to value-added
surplus products (VASP): Consumer
Web of Science acceptance of a novel food product
category
Normalising the "ugly" to
reduce food waste: Exploring the
Web of Science socialisations that form appearance
preferences for fresh fruits and
vegetables
Factors that predict taking restaurant
Web of Science leftovers: Strategies for
reducing food waste
 Systematic literature review of best
Web of Science practice in food waste reduction
programs
Utilising stakeholder theory for social
Web of Science marketing process evaluation in a food
waste context

Reducing Food Waste: A Practitioner

Guide Identifying Requirements for an
Web of Science Integrated Social Marketing
Communication Campaign

Outcome Evaluation of an Empirical

Web of Science Study: Food Waste Social Marketing
Pilot
Authors Publication date Research context

Raghunathan,
Rajagopal; 2020 household
Chandrasekaran, Deepa

Gollnhofer, Johanna
F.; Weijo, Henri 2019 retail
A.; Schouten, John W.
 Grewal,
Lauren; Hmurovic,
Jillian; Lamberton, 2019 retail
Cait;Reczek, Rebecca
Walker

Margot Dyen, Lucie Siri

eix, Sandrine Costa, Lau
rence Depezay, Eloïse C 2018 household
astagna

Harvey, John; Smith,

Andrew; Goulding, 2020 household
James
Principato, L., Mattia,
G., Di Leo, A., Pratesi, 2021
C.A.

Matzembacher D.E.,
Vieira L.M., de Barcellos 2021
M.D.

Dora M., Biswas S.,

Choudhary S., Nayak R., 2021
Irani Z.

Apostolidis, C., Brown,

D., Wijetunga, 2021 household
D., Kathriarachchi, E.

Gollnhofer, JF 2017
Khalil, M., Septianto, 2021 household
F., Lang, B., Northey, G.

Aschemann-Witzel,
J., de Hooge, I.E., Almli, 2021 household
V.L.
Cicatiello, C., Franco, S 2020 retail
Kamble, Sachin
S.; Gunasekaran, 2019 retail
Angappa; Parekh, Harsh

Le Borgne,
Guillaume; Sirieix, 2018 household
Lucie; Costa, Sandrine
Ilyuk, Veronika 2018 household

Sirieix, Lucie; Lala, 2017 household

Jan; Kocmanova, Klara
Cicatiello, Clara; Franco,
Silvio; Pancino, Barbara 2016 retail

Elhoushy, Sayed; Jang,

SooCheong (Shawn) 2020 household
Dobernig,
Karin; Schanes, Karin 2019 household
Giordano,
Claudia; Alboni,
2019 household
Fabrizio; Cicatiello,
Clara
Zepeda, Lydia; Balaine,
Lorraine 2017 household

Porpino,
Gustavo; Parente, 2015 household
Juracy; Wansink, Brian
Koivupuro, Heta-
Kaisa; Hartikainen,
Hanna; Silvennoinen, 2012 household
Kirsi

Minton, Elizabeth
A.; Johnson, Kathryn
A.; Vizcaino, 2020 household
Maricarmen
Aschemann-Witzel,
Jessica; Gimenez, 2020 household
Ana; Gronhoj, Alice;

Buzby, Jean C.; Hyman,

Jeffrey; Stewart, 2011 retail and household
Hayden;
Hamerman, Eric
J.; Rudell,
2018 household
Fredrica; Martins,
Chrissy M.

Lazell, Jordon 2016 household

Aschemann-Witzel,
Jessica; de Hooge, Ilona 2018 household
E.; Almli, Valerie L.

McCarthy, B and Liu,

HB 2017
Savelli, E; Francioni,
2019
B and Curina, I

Lazell, J 2016

Farr-Wharton, G; Foth,
M and Choi, JHJ 2014

Zhang, J, Ye, H, Bhatt, S,

et al. 2021

Bhatt, S et al. 2018

Makhal, A, Robertson,
K, Thyne, M, Mirosa, M. 2020

Hamerman, E. J.,
Rudell, F. and Martins, 2018
C. M.
Kim, J; Rundle-Thiele,
S and Knox, K 2019

Hodgkins, S et al. 2019

Pearson, D. and Perera,

A. 2018

Kim, J. et al. 2020

Research methods

quantitative

qualitative
quantitative

qualitative

quantitative
(longitudinal)
qualitative
quantitative

quantitative
quantitative
(longitudinal)
mixed

quantitative
quantitative

qualitative
qualitative

quantitative
qualitative
quantitative
quantitative

qualitative
mixed

quantitative
mixed

quantitative
quantitative

mixed
quantitative
Research Abstract

This research proposes the existence of a hitherto undocumented attitude related

to food wastage: the attitude of food-waste-aversion. We develop a 6-item scale
including affective, cognitive, and conative components to measure this attitude
and empirically investigate its properties in two countries using novel datasets. We
test for food-waste-aversion scale's convergent validity by demonstrating that it is
correlated in the expected direc- tion with five theoretically related constructs—
frugality, social responsibility, spendthriftness, self-control, and materialism
(Studies 1a and 1b)—and with BMI (Studies 2 and 3). We provide more indirect
evidence of the scale's convergent validity by documenting that the link between
food-waste-aversion and BMI is attenuated among those who practice
refrigerating leftovers (Study 3). We also document that the food-waste-aversion
scale is distinct from general waste aversion and external meal-cessation rules,
thus providing evidence of dis- criminant validity (Studies 1a, 1b, and 1c). Taken
together, these results provide construct validity for the novel construct of food-
waste-aversion. We discuss the theoretical and substantive contributions of our
find- ings.

Consumer movements strive to change markets when those markets produce

value outcomes that conflict with consumers’ higher-order values. Prior stud- ies
argue that consumer movements primarily seek to challenge these value
outcomes by championing alternative higher-order values or by pressuring
institutions to change market governance mechanisms. Building on and refin- ing
theorization on value regimes, this study illuminates a new type of con- sumer
movement strategy where consumers collaborate to construct alterna- tive object
pathways. The study draws from ethnographic fieldwork in the German retail food
sector and shows how building alternative object pathways allowed a consumer
movement to mitigate the value regime’s excessive pro- duction of food waste.
The revised value regime theorization offers a new and more holistic way of
understanding and contextualizing how and where consumer movements mobilize
for change. It also provides a new tool for un- derstanding systemic value creation
and the role of consumers in such processes.
This research investigates the mechanism by which the aesthetic premium placed
on produce contributes to consumers’ rejection of safe, edible, yet aesthetically
unattractive, fruits and vegetables, which results in both financial loss to retailers
and food waste. Further, the authors identify a novel way in which the devaluation
of such produce can be reduced. Five experiments demonstrate that consumers
devalue unattractive produce because of altered self-perceptions: merely
imagining the consumption of unattractive produce negatively affects how
consumers view themselves, lowering their willingness to pay for unattractive
produce relative to equivalently safe but more attractive alternatives. This
discrepancy in willingness to pay for unattractive versus attractive produce can be
reduced by altering the self-diagnostic signal of consumer choices and boosting
consumers’ self-esteem. An experiment in the field demonstrates the effectiveness
of using easily implementable in-store messaging to boost consumers’ self-esteem
in ways that increase consumers’ positive self-perceptions and, subsequently, their
willingness to choose unattractive produce. This research, therefore, suggests low-
cost yet effective strategies retailers can use to market unattractive produce,
potentially raising retailer profits while reducing food waste.

This paper aims to explore consumers’ experienced life and studies how practices
interconnect and are organized on a daily basis. The objective is to contribute to a
better understanding of how (or whether) it is possible to interfere with daily
practices, as public policies pretend to do, to address several societal challenges
(food waste, healthy eating, greenhouse gas reduction, social equity, etc.).

Food sharing mobile applications are becoming increasingly popular, but little is
known about the new social configurations of people using them, particularly
those applications that use consumers as voluntary inter- mediaries in supply
chains. This article presents a social network analysis of a food sharing mobile
application conducted in partnership with OLIO. The study focuses on longitudinal
social network data from 54,913 in- stances of food sharing between 9054 people
and was collected over 10 months. The results challenge existing theories of food
sharing (reciprocity, kin selection, tolerated scrounging, and costly signalling) as
inadequate by showing that donor-recipient reciprocity and balance are rare, but
also show that genuinely novel social rela- tions have formed between
organisations and consumers which depart from traditional linear supply chains.
The findings have significant implications for managers and policymakers aiming to
encourage, measure and un- derstand technology-assisted food sharing practices.
Mobile apps redistributing surplus food are receiving increased attention for their
sustainability benefits. Nevertheless, there is limited research on the opportunities
created for businesses to penetrate the Bottom of the Pyramid (BoP) market.
Drawing on Service-Dominant (S-D) logic, affordance and means-end theories, this
study investigates how food waste mobile apps can support sustainable value co-
creation at the BoP. Using a laddering approach, data were collected through
semi-structured interviews in Sri Lanka. Despite similarities in respondents’
perceptions of app functions, there are noticeable gaps in the perceived
affordances and end goals, which may challenge the value co-creation process.
Additionally, opportunism, stigma and goal misalignment may result in value co-
destruction, i.e. the diminishment of value through stakeholder interactions. Our
findings demonstrate that to develop technologies which enable value co-creation,
an in-depth understanding of factors driving perceptions of value is essential.
Food waste has become a pressing problem in the world, leading to a range of
economic, social, and environmental issues. As a result, there are increasing calls
to develop effective messages that can increase consumer awareness
of food waste and its negative impacts. Drawing upon a recent research on the
influences of numerical precision on consumer decision making, the present
research tests the ‘match-up’ effects between numerical precision and message
framing on consumer awareness of food waste issues. Two experimental studies
(Ntotal = 799) show that more (vs. less) precise numerical information can increase
consumer awareness of food waste issues when combined with a loss message
framing, whereas less (vs. more) precise numerical information is more effective
when combined with a gain message framing. This research also examines the role
of time availability as a boundary condition, such that when perceptions of time
availability is heightened or reduced, the predicted effects are attenuated.
Theoretical and managerial implications are discussed.

Adapting responsible food marketing practices to different customer types can

make a valuable contribution to reducing food waste. The current study
investigated the relation between food (waste)-related lifestyle patterns and self-
reported food waste, choices for suboptimal food, and food waste awareness
using a survey with 4214 consumers across five Northern and Western European
countries. Results show differences in food wastage, suboptimal choices, and
awareness for five clusters of consumers identified on the basis of food (waste)-
related lifestyle patterns. Findings of commonalities allow deriving food marketing
actions targeted to these different consumer lifestyles.
Reducing food waste at stores is a huge challenge for retailers, that are called to
improve the efficiency of their operations in order to reduce the quantity of food
that goes discarded. Some studies suggest that part of the food products removed
from sale are not recorded as waste, but the quantity and features of this
unrecorded food waste is largely unknown. The underestimation of retail food
waste data hinders the effectiveness of actions against food waste at the store
level, as managers may build their decisions on unreliable information. In this
study we directly measure the waste of 9 food categories in a panel of 13
supermarkets in Italy. An improved recording practice was applied during the 12
months of the study, allowing to detect all the food wasted, including what usually
remains unrecorded. By comparing the data gathered during the study with those
recorded at the same stores prior the application of the improved recording
routine, meaningful quantities of unrecorded food waste emerge for many food
categories, especially fruits and vegetables, packed cold cuts and groceries. The
rate of food waste in value raises from 1.00% to 1.35% on comparable periods, as
a result of the implementation of the improved recording routine. However, the
rate of food waste in value decreases during the study period, suggesting that a
more accurate recording procedure may sensitize the staff over the issue of food
waste, thus preventing to some extent its generation. A new model of food waste
recording is therefore proposed, with a meaningful potential to improve the
quality of the data available to store managers and, at the same time, to reduce
the economic losses due to in-store food waste.
Internet of things (IoT) is estimated to play a significant role in offering tangible
and commercial benefits to the supply chains making the operational processes
more efficient and productive. IoT system provides the decision-makers with new
insights on the value proposition, value creation, helping them to strengthen their
bond with the customers and adopt a more effective policy and practices. The food
retailing scenario is becoming more complex and flexible putting pressure on the
retailing firms to re-design their marketing strategies incorporating the changing
consumer behavior. The IoT is expected to help the retailers in controlling the
quality of food products, plan waste management of the items that have exceeded
their shelf life, manage the temperature at the store, freezers and other
equipment’s contributing to the reduction of energy consumption. Despite the
vast potential of IoT in food retail supply chains, the adoption of IoT is still in its
nascent stage. Therefore, this study attempts to identify the various barriers that
affect the adoption of IoT in the retail supply chain in the Indian context and also
investigates the inter-dependences between the factors using a two-stage
integrated ISM and DEMATEL methodology. Lack of government regulations and
poor internet infrastructure were identified to be the significant drivers for IoT
adoption.

Based on a consumer survey including two experiments with more than 400
French respondents each, this research (1), establishes that consumers' perceived
probability of waste has a significant negative effect on consumers' attitude
towards promotions and consumers' intention to choose perishable food products
(cheese and bread) on sale and (2), highlights skepticism towards the "Buy Two
Get One Free later" offer. Recommendations are presented for managers and
public policies, in order to reduce households' food waste and prevent consumers
from being skeptical towards new promotional mechanisms, a brand and/or, a
retailer.
Consumer food waste is a significant and growing concern. As such, researchers,
practitioners, and policy makers have devoted increasing attention to identifying
the driving factors of this consequential consumer behavior. The present research
contributes to this body of knowledge by uniquely showing how grocery purchase
channels (i.e., online vs. in-store) may differentially affect food waste likelihood.
Indeed, online grocery shopping is projected to rise considerably in the near future
and warrants attention as a catalyst to both (normatively) positive and negative
downstream outcomes. Using an experimental approach, the current research
proposes and demonstrates that waste likelihood is higher (vs. lower) when
consumers purchase food items online (vs. in-store), and further explores the
psychological mechanism underlying this effect. Three studies collectively provide
evidence that online channels systematically yield lower perceptions of purchase
effort, thereby reducing experiences of psychological ownership and, in turn,
increasing consumers' intentions of discarding (vs. consuming)
purchased food items. Theoretical and practical implications of these findings are
discussed.

Based on a qualitative study with 20 respondents in France and 20 respondents

from the Czech Republic, this study aims to better understand how consumers'
concern about food waste, culture, social norms and emotions contribute to
consumers' attitudes and behaviors related to doggy bags. Results highlight a
double paradox between conflicting norms and emotions: personal norms
encourage not to waste while salient social norms encourage leaving leftovers;
asking for a doggy bag generates immediate shame while leaving leftovers
produces anticipated regret and guilt. Finally, the study sheds light on obstacles to
overcome for the adoption of this social innovation.
Retailers are increasingly concerned with the sustainability of their
business. Food waste is a major sustainability issue: 90 million tons of food are
wasted in the EU every year. The production of much of this waste is directly
linked to the food chain operations, included those performed at the retail stage.
The literature on food waste has mainly focused so far on the quantification of the
total food lost along the supply chain. However, the stage of retail has long been
neglected. This paper attempts to partly fill this research gap, with the aim of
measuring the extent of food waste in retailing as well as its environmental, social
and economic value. To do so, we analyse the results of a food waste recovery
project held in an Italian supermarket and, by drawing on the data collected in this
case study, we perform an evaluation of the value of the food wasted. The results
show that the extent of food waste in retailing is certainly considerable, both in
terms of quantity and economic value. Moreover, we found evidence that it may
be greatly reduced, with a significant limitation of its environmental impact and,
through the mechanism of recovery, it may even generate social benefits. Despite
the many limitations of such preliminary research, the results provide useful
information for retailers aiming to develop strategies against food waste in the
context of improving the sustainability of their business.

Are religious consumers less wasteful? If so, to what extent and by what
mechanisms does religiosity motivate consumers to reduce food waste? To
address these questions, this study proposes a conceptual model and evaluates it
empirically using PLS-SEM and data from 583 consumers. The results reveal that
religiosity encourages food waste reduction. Specifically, religiosity is positively
related to consumer attitudes, activism and personal and subjective norms to
reduce food waste. Consumers' activism and personal norms are significant
mediating mechanisms that convey the impact of religiosity
on food waste reduction intentions. Interestingly, however, consumers' attitudes
and subjective norms show no significant effects on their food waste reduction
intentions. In addition, perceived behavioural control (PBC) appears to be an
important determinant of consumer intentions, but it plays a direct role rather
than a moderating role. These results extend the previous literature by (a)
proposing novel intervening mechanisms to explain the understudied religiosity-
consumer behaviour relationship and (b) shedding light on the controversy
regarding the additive versus moderating effect of PBC. Ultimately, this study
provides a basis for religious-based interventions for policy makers and marketers
as well as ideas to motivate food waste reduction at the consumer level.
To significantly reduce the volumes of food currently wasted in industrialized
countries, tackling food waste on the household level is paramount. While
awareness campaigns and economic incentives are important measures, it is
crucial to look beyond individual decision making and scrutinize how contextual
factors frame consumer lifestyles in ways that intensify the issue of food going
to waste. This paper addresses the role of material contexts-in particular,
infrastructures and technologies-in the shaping of food shopping and storing
practices and thus consumer food waste. It presents an in-depth, qualitative study
with 24 Austrian households, conducted from November 2016 to February 2017.
Data were collected through food waste diaries, semi-structured interviews and a
total of 16 focus group discussions. In line with other studies, we find
that food waste is a largely unintended outcome of entangled daily routines
revolving around food, such as meal planning, grocery shopping and food storing.
The characteristics of food retail infrastructures-in terms of accessibility, density
and type-shape these routines and thus potentially influence
excess food purchases. Food storing practices as well depend on the
characteristics of domestic infrastructures and co-evolve with technologies used
for storing food. Unraveling the interconnectivity between material contexts and
household food practices can inform policy, product design and food retail
development and thus has implications for reducing consumer food waste.
Household food waste is considered to be the largest share of food waste along
the food supply chain. Given that its recoverability is also more challenging
compared to food waste in other stages of the chain, most studies on
household food waste adopt a pre-emptive approach by aiming to identify and
address consumer beliefs, attitudes and actions that are linked to food waste. In
scientific literature, household food waste has often been studied in relation to the
habit of purchasing discounted food products (DFP). However, findings have been
contradictory. Specifically, while some authors found that deal-prone consumers
are usually of lower income and therefore display a wiser and more attentive
attitude towards grocery shopping, other authors reported that the purchase of
discounted products was usually linked to compulsive shopping, hence resulting in
higher food waste quantities at home. Due to these discrepant findings, a
definitive answer on the impact of DFP on household food waste does not
currently exist in the literature. This paper analyses the correlation between the
purchase of DFP and weekly household food waste quantities. To do so, we
examine (a) the results of a food waste diary experiment carried out on a
representative sample of 385 households in Italy in February 2017, and (b) the
results of a 23-items Computer Assisted Web Interview survey administered to the
same householders, in which shopping habits were investigated. Results revealed
no evidence of either a positive or negative relationship between the purchase of
DFP and household food waste quantities. Frequency of grocery shopping was the
only variable found to have a significant impact on
household food waste quantities.
Participants in this pilot study are asked to rank their perceptions of food waste by
choosing between pairs of four types of foods of equal weight: chicken, cheese,
bread and peas. We examine whether these perceptions are consistent for
proportionally different weights and whether they are linked to the perceived cost
of the items. The subjects (n = 106) who are students are randomly assigned to
one of three information treatments: a control, a food waste video or the text of
the food waste video. We find that the subjects have very accurate perceptions of
the environmental impacts of food waste and the relative wastefulness of
different food groups. These perceptions are not related to cooking skills or
frequency. We find that the perceptions are consistent for proportionally different
weights of food: 25 and 50 g. We also find that the perceptions are linked to
participants' assessments of the relative prices of the foods. However, while the
participants have somewhat accurate estimates of the relative prices, they vastly
overestimate the actual prices of foods. This implies that more accurate
information about the true prices could actually decrease their perceptions of the
wastefulness of throwing out food. Given that the participants had highly accurate
perceptions of the environmental impacts of food waste and the relative
wastefulness of animal vs. plant products, we found no significant increase in
overall accuracy of perceptions due to information treatment, except for bread,
for those who saw the food waste video.

This article aims to identify antecedents of food waste among lower-middle class
families - a paradox, given the financial constraints this population faces. The
importance of this research is evident in escalating environmental pressures for
better use of our planet's scarce resources. Given that most of the world is low-
income, any behavioral change in this population is likely to have a considerable
impact. Empirical data were collected from 14 lower-middle income Brazilian
households, based on observations, in-depth interviews, photographs and a focus
group (n=6). Five major categories of food waste antecedents were identified: (1)
excessive purchasing, (2) over-preparation, (3) caring for a pet, (4) avoidance of
leftovers and (5) inappropriate food conservation. Several subcategories were also
found, including impulse buying, lack of planning and preference for large
packages. Surprisingly, findings show that strategies used to save money - such as
buying groceries in bulk, monthly shopping trips, preference for supermarkets and
cooking from scratch - actually end up generating more food waste. This mitigates
the savings made during the purchasing phase.
This paper presents the results of a questionnaire and food waste diary study on
the influence of socio-demographical, behavioural and attitudinal factors on the
amount of avoidable household food waste in 380 Finnish households. The
research data were collected through a 2-week food waste diary study
accompanied by a background questionnaire. The influences of socio-
demographical, behavioural and attitudinal factors on the production
of food waste were studied through application of descriptive statistics. It was
established that only few factors clearly correlate with the amount of
avoidable food waste. The factors that influenced the amount of food wasted
were the size of the household, the gender of the person mainly responsible of
grocery shopping, the frequency of buying discounted food products, the
respondent's own view of the potential to reduce food waste and the
respondent's own view of the influence of purchasing particular food packet sizes.
The main factors with which no clear correlation was detected included age of the
oldest person in household; area, form and type of residence; educational level
and type of work of adults in the family; and shopping, food preparation and
eating habits.

Food waste is a problem worldwide, but solutions have yet to adequately

incorporate consumers' core values-values which are often rooted in religion.
Study 1 shows that restrictive religious norms (e.g., rules about food consumption,
fasting) lead to greater food waste, whereas supportive religious norms (e.g.,
sharing food) lead to reduced food waste. Study 2 replicates prior findings and
rules out competing explanations. Study 3 manipulates marketing messaging to
show that consumers with higher (lower) levels of religiosity are more likely to
reduce food waste with a prevention (promotion) framed message partnered with
environmental reasoning or a promotion (prevention) framed message partnered
with people-based reasoning. Implications for marketers, consumer advocacy
groups, and policy makers desiring to reduce food waste are provided.
A primary cause of food waste in households is a lack of food capabilities. Yet, the
antecedents of food capabilities and its relationship with causes
of food waste across different situational contexts remain poorly understood. We
apply self-efficacy theory in combination with convenience orientation and good
provider identity in a mixed-methods study. Findings reveal that the sequential
structure of self-efficacy explains how capabilities contribute
to food waste avoidance. A good provider identity, however, increases food waste,
and also turns out to further convenience orientation. Food capabilities, in turn,
reduce convenience orientation. Qualitative insights shed light on consumer's own
accounts of their abilities. The findings contribute to a theory-based understanding
of how consumers manage the complex issue of food waste. Findings imply that
public policy and marketing should aim to strengthen consumers' self-efficacy
beliefs and redefine the good provider identity, in particular in social contexts, to
reverse its effect on waste.

Food loss at the retail and consumer levels in the United States includes 14.8
billion pounds of fruit and 23.4 billion pounds of vegetables, valued at $15.1 billion
and $27.7 billion, respectively, in 2008 retail market prices. The total value of
these losses is $42.8 billion per year, or roughly $141 per capita. To most
efficiently reduce the annual food loss, it may be beneficial to focus efforts on the
four fruits (fresh apples, grapes, peaches and strawberries) and four vegetables
(fresh and canned tomatoes and fresh and frozen potatoes) that have the greatest
amount of loss.
Food waste is an important topic of environmental and societal concern. One
method of reducing food waste is for patrons to take their restaurant leftovers
home for future consumption. The current research applies impression
management to determine the factors behind consumers' willingness to do so.
Study 1 manipulated social situation (the identity of one's dining companions) and
initiating behavior (whether the server established taking leftovers as a normative
behavior based on proactively offering to wrap them). When people envisioned
dining with others who they wanted to impress, perceived likelihood of taking
home leftovers was greater when the server proactively offered to wrap the
leftovers (vs. when the customer had to initiate the request). This difference did
not hold true when considering dining companions with whom they were
comfortable. Greater concern for the environment also increased willingness to
take home leftovers. A second study investigated the process behind this result.
Participants rated the social desirability of taking restaurant leftovers in various
scenarios related to social situation and initiating behavior. Among dining
companions who people wanted to impress, taking home leftovers was considered
more embarrassing and a greater violation of social norms when the customer (vs.
the server) initiated the discussion of taking leftovers. This difference did not occur
for dining companions with whom they were comfortable. Concern for the
environment did not affect this perception. The server offering to wrap leftovers
was perceived as a positive indicator for customer service. Implications for
consumer behavior, marketing strategy, and public policy are discussed.

In order to tackle food waste at the prevention stage of the waste hierarchy, an
understanding of behaviour that leads to wastage is required. This article
examines consumer food waste behaviour in a university setting and the
implications for encouraging sharing as a means of mitigating food waste. The
embodied and embedded nature of consumption and wasteful behaviours are
contended, giving explanation to the transition of food into waste. By undertaking
a mixed-method study and a social media-based intervention, behaviour that
causes food to be wasted within a campus environment is discussed, furthering
the current domestic focus of research. The paper argues that
consumer food waste behaviour can be better understood by focusing on the
practices, routines and habits of consumers given the hidden nature of
the food waste issue. A number of barriers are also presented regarding the
sharing of food as a means of food waste prevention.
The complex causes of consumer food waste make it difficult for commercial
actors and public policy makers to develop successful foodwaste reduction
campaigns. One of the essential problems is that consumer food waste seems to
be the unplanned result of divergent food-related behaviors. The current research
investigates the relationship between distinctive consumer food-related lifestyle
patterns and food waste. A survey with 848 consumers in a Northern European
country (Denmark) suggests that segments of consumers identified by food-
related behaviors have corresponding differences in food waste produced. For
example, consumers' food waste varies across different patterns of food-related
lifestyle-dimensions, such as 1) cooking enjoyment, 2) food planning, 3) price
orientation, 4) social relationships related to meals, and 5) food-safety concerns.
The study presents possible macromarketing actions and policies targeting
consumer segments to reduce food waste.
Variable Common variable

Food-waste-aversion attitude;
Frugality; Social responsibility;
Spendthriftness; Self-control; n/a
Materialism-centrality; BMI;
overweight

n/a n/a
Produce attractiveness; Altered
Self-perceptions; Diagnostic n/a
value; Self-esteem

n/a n/a

food sharing activity n/a

n/a n/a
consumer awareness of food
waste issues；consumer
expectations about how people
in general should reduce their awareness of food
food waste；donation to an waste
NGO addressing food；
participants’ perception of
available time waste

consumers’ food-related food-related lifestyle;

lifestyle; The self-reported food suboptimal food
waste; suboptimal food choices; choice; awareness of
food waste awareness
food waste
quantity, value and rate of food n/a
waste in value
n/a n/a

perceived probability of wasting;

consumers’ concern for food
waste; consumers’ attitude suboptimal food
towards promotions; choice
consumers’ intention to choose
perishable food products
product retention tendency;
effort perceptions; psychological
ownership; waste intention; food waste
waste behaviour

n/a n/a
n/a n/a

attitude towards food waste;

injunctive norms; descriptive
norms; activism; food waste
reduction intentions; personal attitude towards food
norms; perceived behavioural waste; religiosity
control; religiosity
n/a n/a
quantity of household food
waste; purchase of DFP; attitude n/a
towards DFP
perceptions of food waste
n/a

n/a
demographic, sociological and
economic background factors demographic variables

food waste; religious attitudes

towards food; demographic
variables; environmental values;
religiosity; food waste;
fundamental motives; concerns demographic variables
about social disorder; social
aspects of food
consumption;religiosity
food waste;frequency of food
waste incidents; task-specific
self-efficacy; domain-specific
self-efficacy; convenience food waste
orientation; good provider
identity; general self-efficacy

Estimated amount and value of

the losses of fresh and n/a
processed vegetables
likelihood of taking restaurant
leftovers;satisfaction with the
restaurant; concern for the
demographic variables
environment; demographic
variables; social situation

attitude towards food

attitudes and awareness of food waste; awareness of
waste
food waste
food (waste)-related lifestyle; food-related lifestyle;
food waste; food waste-related optimal vs. suboptimal
indicators food choice
 Subject: Business, Management, Accounting; Field: Management of technology and innovation (SJR rank
Journal name
Production and Operations Management
Technological Forecasting and Social Change
Organization
Operations Management Research
International Transactions in Operational Research
Creativity and Innovation Management
Economics of Innovation and New Technology

Field: Operations and technology management (CABS List 2018-4*/4/3/2)

Journal name
Journal of Operations Management
Computers in Industry
International Journal of Production Economics
International Journal of Production Research
International Journal of Computer Integrated Manufacturing

Field: Innovation (CABS List 2018-4*/4/3/2)

Journal name
n/a
ld: Management of technology and innovation (SJR rankings-Q1) *Total journals searched: 59
Number of articles on food waste
2
1
1
1
1
1
1

ology management (CABS List 2018-4*/4/3/2) *Total journals searched: 23

Number of articles on food waste
1
2
8
1
1

ion (CABS List 2018-4*/4/3/2) *Total journals searched: 18

Number of articles on food waste
0
 Subject: Environmental Science; Field: Management, monitoring, policy and law (SJR rankings-Q1)
Journal name
Applied Energy
Ecosystem Services
Journal of Environmental Economics and Management
Food Policy
Energy
Business Strategy and the Environment
Biotechnology for Biofuels
Journal of Environmental Management
Conservation Physiology
Current Opinion in Green and Sustainable Chemistry
Journal of Environmental Quality

Subject: Environmental Science; Field: Waste management and disposal (SJR rankings-Q1)
Journal name
Water Research
Bioresource Technology
Resources, Conservation and Recycling
Critical Reviews in Environmental Science and Technology
Journal of Hazardous Materials
Global Change Biology Bioenergy
Science of the Total Environment
Waste Management
Journal of CO2 Utilization
Sustainable Materials and Technologies
Sustainable Environment Research
Journal of Environmental Chemical Engineering
ment, monitoring, policy and law (SJR rankings-Q1) *Total journals searched: 82
Number of articles on food waste
21
1
1
9
18
2
6
65
1
6
8

e management and disposal (SJR rankings-Q1) *Total journals searched: 26

Number of articles on food waste
33
419
95
1
14
3
75
243
2
1
1
12
 FT 50 journals list
Journal name
Journal of Business Ethics
Journal of Consumer Psychology
Journal of Consumer Research
ournals list *Total journals searched: 50
Number of articles on food waste
2
1
1