Factors Influencing Consumers’ Expected Food Waste

Kara R. Grant, R. Karina Gallardo and Jill McCluskey

Journal of Food Distribution Research, 2020, vol. 51, issue 3

Abstract: This study analyzes the factors influencing consumers’ self-reported expected food waste when preparing a meal at home versus buying the meal already prepared. Results show that far-off expiration dates are expected to generate less food waste—particularly for fresh produce used in larger quantities and chicken. The Ready to Heat meal generated the lowest expected food waste. Convenient meal alternatives have the potential to reduce organic food waste, aside from any potential packaging waste, by facilitating the handling of products in transit, improving logistics, and reducing organic food waste.

Keywords: Consumer/Household Economics; Food Consumption/Nutrition/Food Safety (search for similar items in EconPapers)
Date: 2020
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https://ageconsearch.umn.edu/record/309029/files/JFDR51.3_3_Gallardo.pdf (application/pdf)

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Persistent link: https://EconPapers.repec.org/RePEc:ags:jlofdr:309029

DOI: 10.22004/ag.econ.309029

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