Graham-Rowe et al. (2014)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. http://dx.doi.org/10.1016/j.resconrec.2013.12.005. http://dx.doi.org/10.1016/j.resconrec.20...
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Qualitative data analysis, application of a semi-structured questionnaire |
Lack of financial responsibility |
Adoption of campaigns and actions aimed at reducing waste |
WRAP (2016)WRAP.(2016). Consumer Behaviours, Attitudes & Knowledge towards Food & Waste. Retrieved from www.wrap.org.uk/sites/files/wrap/CFWP%20Survey%20Spring%202017.pdf.
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Online interview with 5414 respondents |
Lifestyle-related convenience, Financial irresponsibility. |
Public policies aimed at the use/consumption of food |
Grandhi & Appaiah Singh (2016)Grandhi, B., & Appaiah Singh, J. A. (2016). What a waste! A study of food wastage behavior in Singapore. Journal of Food Products Marketing, 22(4), 471-485. http://dx.doi.org/10.1080/10454446.2014.885863. http://dx.doi.org/10.1080/10454446.2014....
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Multiple Discriminant Analysis |
Absence of methods to classify, food, Lack of food consciousness. |
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Parizeau et al. (2015)Parizeau, K., Von Massow, M., & Martin, R. (2015). Household-level dynamics of food waste production and related beliefs, attitudes, and behaviours in Guelph, Ontario. Waste Management, 35, 207-217. http://dx.doi.org/10.1016/j.wasman.2014.09.019. PMid:25445261. http://dx.doi.org/10.1016/j.wasman.2014....
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Field search in 68 commercial restaurants |
Lifestyle-related convenience, Beliefs, Family Lifestyle. |
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Strasburg & Jahno (2017) Strasburg, V. J., & Jahno, V. D. (2017). Application of eco-efficiency in the assessment of raw materials consumed by university restaurants in Brazil: a case study. Journal of Cleaner Production, 161, 178-187. http://dx.doi.org/10.1016/j.jclepro.2017.05.089. http://dx.doi.org/10.1016/j.jclepro.2017...
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Systematic review of the literature |
Behavioral issues. |
Breaking of Paradigms |
Kallbekken & Sælen (2013)Kallbekken, S., & Sælen, H. (2013). Nudging hotel guests to reduce food waste as a win win environmental measure. Economics Letters, 119(3), 325-327. http://dx.doi.org/10.1016/j.econlet.2013.03.019. http://dx.doi.org/10.1016/j.econlet.2013...
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Field search in 52 commercial restaurants |
Size of dishes used to serve |
Reduction of the size of the dishes; Suggestions of social nature |
Reinders et al., (2017)Reinders, M. J., Huitink, M., Dijkstra, S. C., Maaskant, A. J., & Heijnen, J. (2017). Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment. The International Journal of Behavioral Nutrition and Physical Activity, 14(1), 41. http://dx.doi.org/10.1186/s12966-017-0496-9. PMid:28424081. http://dx.doi.org/10.1186/s12966-017-049...
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Case study in 04 commercial restaurants |
Size of dishes used to serve; Underestimation of the portions served |
Reducing the size of the dishes |