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. The study was conducted using the direct interview method (face to face interviews) among a group of 1145 Polish consumers of food. The results show that consumers do not understand the differences between the concept of “use by” and “best before” labeling. Although rice, tea, and coffee were correctly perceived as safe during storage, there is a dissonance between consumer attitudes and behavior. The highest health risk was perceived as being due to consumption of expired “use by” dated milk (out of UHT milk, rice milk dessert, “best before” ready-to-eat meals and “use by” ready-to-heat meals, canned fruits, and fresh-cut salad). However, 51% of respondents still considered consuming it. Irrational consumer behavior poses a health threat as well as contributing to avoidable food waste. Social awareness campaigns are necessary to inform consumers about the monetary value of wasted food as well as about the environmental, social, and ethical impact of their behavior.

This research paper analyzes consumer expectations and priorities concerning environmental indicators within the food industry. The study’s overall objective was to understand the importance of various environmental indicators on consumer purchasing decisions. A survey was conducted in Poland, utilizing a representative sample to measure participants’ opinions. Respondents were asked to assess the importance of various environmental indicators in influencing their purchasing choices. The findings underscore a high demand among Polish consumers for environmental responsibility from companies operating in the food sector. Key indicators include the effectiveness of environmental management systems, pro-environmental investments, the promotion of environmental awareness, waste management, water conservation, and attention to supply chain and wastewater issues. This study provides a comprehensive understanding of consumer preferences, offering guidance for industry stakeholders and policymakers seeking to enhance sustainability practices and align their efforts with consumer expectations in the dynamic landscape of the food sector.

The increasing demand for sustainably produced food has intensified interest in fermented milk products, such as yoghurt, which combine nutritional value with environmental and ethical considerations. However, the authenticity of sustainability claims in this sector remains contested, raising concerns about consumer trust and regulatory clarity. This review examines the role of certification and labelling in verifying and communicating the sustainability of fermented milk products. The analysis covers regulatory frameworks, consumer perceptions, and the potential of digital tools to improve transparency. Findings highlight inconsistencies in defining key terms such as organic, probiotic, and carbon-neutral, which hinder certification harmonization. Complex labels and allergen declarations can reduce clarity and trust, while overlapping or vague eco-labels risk contributing to consumer confusion and skepticism. Despite this, credible certifications still enhance purchase intent. Modern technologies, including blockchain traceability, interactive QR codes, and digital product passports, offer new ways to reinforce trust, though implementation costs and regulatory gaps remain barriers. This review concludes that effective sustainability communication must integrate robust certification schemes with simplified, transparent messaging. Harmonized standards, improved label design, and consumer education are essential to support informed choices and foster trust in sustainable dairy.

The purpose of the article is to present the concept of information value of food packaging, characterize determinants of information value and present the results of own research on the identification of key information on packaging affecting purchasing decisions of food consumers. Unit packaging constituting an inherent element of food products equipment should fulfill numerous, overlapping functions, which include: protection, transport andinformation — functional, as well as ecological and promotional. One of the priority functions of product packaging (not just food) is the informative function. It is assumed that the proper selection of information encoded on the packaging should inform the consumer exhaustively, reliably and comprehensively about the packed product, its composition, nutritional values or storage conditions. Analyzing the information included on food packaging, it can be stated that entities introducing these products onto the market still show a tendency to “excessively” label the packaging (as part of optional labeling). It is therefore reasonable to specify what information is analyzed by consumers in the purchasing process and what information constitutes the information value of unit packets from the point of view of individual consumers. The above will allow identifying key determinants of the information value of packaging and may constitute valuable information for entities introducing products to trade in the field of proper selection of characters and codes of unit packets on the food market.

Reducing the quantities of food lost or wasted will be an emerging challenge in coming years. The sector contributing the most to food waste is households. The aim of this study is to evaluate consumer behavior on the food market in the context of wastage identification and assessment of consumer opinions in Poland regarding the causes of the problem of food waste in households. A quantitative study was carried out using individual direct questionnaire interviews (N = 1,145). Results showed that Polish consumer opinions regarding reasons for wasting food vary according to demographic and economic conditions. The least educated consumers and families with several children were found to be guided by economic premises in their purchases more often than other groups and plan their purchases more rationally. The causes of food wastage related to irrational behavior were more often named by consumers with higher standards of living and by the younger generation.