Strategies for Saving and Not Wasting Food

Annotated Bibliography

Barone, A. M., Grappi, S., & Romani, S. (2019). The road to food waste is paved with good

intentions: When consumers' goals inhibit the minimization of household food waste. Resources, Conservation and Recycling, 149, 97-105. https://doi.org/10.1016/j.resconrec.2019.05.037

This study investigates a paradox whereby people go shopping with good intentions, i.e., managing a budget and buying to save money—but it ends up actually leading to food waste because people buy more than they need as they believe they are getting a good discount in doing so. This is just one example and there are others. For instance, the study shows how goals like buying in bulk so at to offer plentiful food for guests or thinking about safety by discarding food perceived as unsafe due to the label’s sell by date are actually serious factors that contribute to waste. The authors identify the conflicting motivations that hinder actual waste reduction practices and discuss the psychological reasons for these behaviors.

This work is important for understanding the behavioral conflicts in food waste management. Its examination of consumer psychology gives good insight into how a person’s good intentions and habitual actions can actually diverge. The point of the study is relevant because it informs about interventions that can be used to reconcile people’s conflicting goals. This perspective is a good one to have for the paper as it applies directly to the analysis of household waste behaviors in the research paper.

Graham-Rowe, E., Jessop, D. C., & Sparks, P. (2014). Identifying motivations and barriers to

minimising household food waste. Resources, Conservation and Recycling, 84, 15-23. https://doi.org/10.1016/j.resconrec.2013.12.005

This article looks at the psychological and practical barriers to reducing food waste. The researchers interviewed 23 UK households to gain a sense of participants' attitudes, motivations, reasons for and barriers to reducing food waste. A thematic analysis revealed that feelings of guilt and regret serve as motivators, but often fail to lead to behavior changes because of practical obstacles like poor meal planning and over-purchasing. Participants also expressed confusion about expiration labels and a preference for maintaining well-stocked pantries as barriers to waste reduction. The study shows a gap between intention and behavior, with practical challenges tending to outweigh emotional motivations. The researchers conclude that interventions should address these barriers by promoting education about food storage and expiration labels along with tools for meal planning.

Thanks to the researchers identifying emotional and logistical barriers to waste reduction, their study complements the overall discussion of consumer habits and indicates areas for targeted intervention. It supports the research focus on improving household food management strategies.

Jungowska, J., Kulczy?ski, B., Sidor, A., & Gramza-Micha?owska, A. (2021). Assessment of

factors affecting the amount of food waste in households run by Polish women aware of well-being. Sustainability, 13(2), 976.

This study examines food waste determinants among Polish households, with a focus on the relationship between socioeconomic factors and health consciousness. It looks at how these variables influence food-related behaviors. The researchers found that over-purchasing and lack of meal planning are primary contributors to waste. They also found that even people who are conscious of well-being and sustainability are prone to waste due to practical challenges like mismanagement of food supplies. The research used a survey-based approach to assess attitudes, habits, reported waste levels, and intentions. The conclusions give valuable quantitative and qualitative data on waste in a specific cultural context.

The article’s demographic focus adds to the scope of food waste research by throwing light on how cultural and socioeconomic factors shape household waste behaviors. Its findings support a universality of certain waste factors, like over-purchasing, while also exposing patterns of behavior that are influenced by cultural and health priorities. This perspective is very helpful for designing interventions tailored to different socioeconomic and cultural groups. It definitely is relevant to the overall discussion on global food waste mitigation strategies.

Porpino, G., Parente, J., & Wansink, B. (2015). Food waste paradox: Antecedents of food

disposal in low-income households. International Journal of Consumer Studies, 39(6), 619-629. https://doi.org/10.1111/ijcs.12207

This study focuses on food waste behaviors in low-income households. The researchers show patterns where food insecurity and cultural practices contribute to waste. These factors include over-purchasing driven by fear of scarcity and a tendency to stockpile due to concerns about food availability. The researchers conclude that economic constraints and social norms interact and prompt behaviors that inadvertently increase waste despite the intention of people to try to conserve resources.

The focus on low-income households is an important perspective to consider. Socioeconomic conditions do shape food waste behaviors. Analyzing the paradox of waste amidst scarcity helps to really reveal important ideas on this topic. The study is relevant because it also calls for tailored interventions, such as education on food storage and policies addressing purchasing habits. Its focus and conclusions make it a valuable contribution to understanding and reducing food waste in vulnerable populations.

Principato, L., Secondi, L., & Pratesi, C. A. (2015). Reducing food waste: An investigation on

the behaviour of Italian youths. British Food Journal, 117(2), 731-748. https://doi.org/10.1108/BFJ-10-2013-0314

This research goes into the subject of food waste behaviors among Italian youth. Specifically, it looks at the influence of attitudes, impulses, behaviors, knowledge, and habits on wasteful practices. The researchers found that aesthetic preferences, such as rejecting food based on its appearance, and misconceptions about food quality, based on misinterpretations of expiration labels, are the big reasons young people get rid of food prematurely. The study uses survey data to analyze the relationship between generational values and waste, and shows the behavioral patterns of young consumers.

The demographic focus on youths gives good insight that can be used for designing targeted educational interventions that focus on this age group. Also, it can help with addressing generational differences in waste behavior, as the study shows that there are opportunities to instill sustainable habits early in life if proper care is taken. This work supports the overall discussion of social norms as they pertain to food waste and gives good, practical strategies to engage young people in waste reduction.

Read, Q. D., & Muth, M. K. (2021). Cost-effectiveness of four food waste interventions: Is food

waste reduction a “win–win”? Resources, Conservation and Recycling, 168, 105448. https://doi.org/10.1016/j.resconrec.2020.105448

This study looks at how cost-effective some food waste reduction interventions are. Some of them include improving storage practices, or improving meal planning, or educational initiatives. The researchers find that interventions that focus specifically on household-level changes yield better reductions in waste while staying cost-effective at the same time. These findings help to show that there are economic and environmental benefits of simple, practical steps that are tailored to specific populations.

The study’s evidence-based recommendations also line up well with this research paper’s objective of identifying effective strategies for reducing food waste. The idea of combining education with actionable tools is a good way to address knowledge gaps and behavioral change challenges. The study also gives a good sense of the economic feasibility of interventions,

Salins, M., & Aithal, P. S. (2023). Consumers’ Intention toward mitigation of plate waste

behaviour in restaurants–development of conceptual model. International Journal of Management, Technology, and Social Sciences (IJMTS), 8(2), 190-230.

The study by Salins and Aithal presents a conceptual model that considers the intentions and behaviors of people that contribute to plate waste in restaurant settings. The factors they consider include oversized portions, ingrained cultural norms prioritizing abundance, and a general lack of awareness about the consequences of food waste. The study also discusses psychological drivers like guilt and intentions for future waste reduction.

Although it is focused on restaurants, the study’s examination of consumer behaviors and cultural norms is transferable to household contexts. It brings some understanding of social influences on waste, particularly with respect to portion sizes and ingrained habits. The conceptual framework can help with this research paper’s discussion on systemic behavioral patterns. It can also be used to inform targeted interventions at home and in public dining settings.

Schanes, K., Dobernig, K., & Gözet, B. (2018). Food waste matters - A systematic review of

household food waste practices and their policy implications. Journal of Cleaner Production, 182, 978-991. https://doi.org/10.1016/j.jclepro.2018.02.030

This systematic review synthesizes a range of studies on household food waste practices. In doing so, it identifies several behavioral, cultural, and structural factors that contribute to food waste. The researchers analyze the relationship between personal behaviors, social norms and expectations, and systemic challenges like food labeling and accessibility. The review also discusses existing policy interventions, and calls for new approaches based on a combination of education, technology, and regulation to reduce waste.

This review gives a good overview of factors contributing to food waste. It informs this research paper’s discussion of policy recommendations with its analysis of effective strategies. The inclusion of behavioral, cultural, and structural perspectives is also very welcome and will be used to support the research paper’s scope, as it shows the need for more integrated solutions that address both individual and systemic factors that cause food waste.