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The COVID-19 outbreak forced national governments to the adoption of social distancing and movement limitation measures aimed to reduce the diffusion of the virus and mitigate its highly disruptive impact on the healthcare systems. Reduced income, job insecurity, distribution system interruptions, product shortages, localized price hikes, and time availability resulted in changes in food-related behaviors of households, including food waste generation. Although the significant progress achieved in the understanding of the multidimensional determinants of food losses and waste, no study has been considering the role of uncertainty generated by exogenous generalized shocks on consumer behavior. Building on an original and nationally representative survey, this work aims to investigate the impact of the measures introduced to contain the outbreak of COVID-19 on the main behavioral factors underpinning household food waste generation. The study develops a theoretical model introducing uncertainty validated through a Structural Equations Modelling approach. Results showed that in Italy during the quarantine period, declared household food waste decreased, with more than half of the respondents reporting to waste less. The model suggested that the amount of material and non-material resources that consumers can dedicate to food-related activities represents the most influential factor for the generation of household food waste and that uncertainty is significantly affecting the drivers and indirectly influencing the self-declared values of food waste. Results suggest several potential policy implications, of which the most relevant being related to the importance of stimulating improvements in food management opportunities at home.
Matteo Vittuari; Matteo Masotti; Elisa Iori; Luca Falasconi; Tullia Gallina Toschi; Andrea Segrè. Does the COVID-19 external shock matter on household food waste? The impact of social distancing measures during the lockdown. Resources, Conservation and Recycling 2021, 174, 105815 .
AMA StyleMatteo Vittuari, Matteo Masotti, Elisa Iori, Luca Falasconi, Tullia Gallina Toschi, Andrea Segrè. Does the COVID-19 external shock matter on household food waste? The impact of social distancing measures during the lockdown. Resources, Conservation and Recycling. 2021; 174 ():105815.
Chicago/Turabian StyleMatteo Vittuari; Matteo Masotti; Elisa Iori; Luca Falasconi; Tullia Gallina Toschi; Andrea Segrè. 2021. "Does the COVID-19 external shock matter on household food waste? The impact of social distancing measures during the lockdown." Resources, Conservation and Recycling 174, no. : 105815.
About one third of all food produced for human consumption is wasted. Along with a lively debate on food loss and waste definition and quantification, growing attention is dedicated to the faceted dimensions of consumers’ food waste. Drivers, effects, and mitigating factors have been mainly studied in isolation, with limited attention paid to their interrelationships. This study aims to contribute to a better understanding of the underlying relationship between the causes of food waste and consumers’ perception of their role and of their concern on food waste effects and mitigating factors. The article draws on a survey submitted to 938 respondents while shopping at a supermarket in Italy in 2015. Data were processed by principal components to identify latent dimensions of consumer behavior, and a cluster analysis was performed to identify homogenous groups of consumers. Results emphasize the complexity of the relationship between consumers and food resources. They suggest that while consumers are aware about food waste as a global issue, they often fail to identify the individual contribution they might provide for its prevention and reduction. The article also detects three groups of consumers with different approaches to food waste management and a specific perception of the food waste phenomenon.
Matteo Vittuari; Luca Falasconi; Matteo Masotti; Simone Piras; Andrea Segrè; Marco Setti. ‘Not in My Bin’: Consumer’s Understanding and Concern of Food Waste Effects and Mitigating Factors. Sustainability 2020, 12, 5685 .
AMA StyleMatteo Vittuari, Luca Falasconi, Matteo Masotti, Simone Piras, Andrea Segrè, Marco Setti. ‘Not in My Bin’: Consumer’s Understanding and Concern of Food Waste Effects and Mitigating Factors. Sustainability. 2020; 12 (14):5685.
Chicago/Turabian StyleMatteo Vittuari; Luca Falasconi; Matteo Masotti; Simone Piras; Andrea Segrè; Marco Setti. 2020. "‘Not in My Bin’: Consumer’s Understanding and Concern of Food Waste Effects and Mitigating Factors." Sustainability 12, no. 14: 5685.
The European Union is working towards reducing food waste of 30% by 2025. A pyramid of priorities to manage the food waste reduction is set by the Directive 2008/98/EC, where prevention is the first action to be implemented by the Member States. The objective of this paper is to identify the main trajectories followed by scientific research and two national laws against food waste, namely the Italian and the French laws. To do so, the two regulations are compared by analyzing and classifying each single measure according to the FUSIONS approach. Results are discussed with reference to the priorities expressed in the food waste pyramid. So far, it seems that the two national laws took a different direction, limiting the prevention activities to communication campaign addressed to final consumers and focusing on re-use and recovery especially at the final stages of the supply chain. Academic research shows a dominant focus on energy recovery and recycling.
Claudia Giordano; Luca Falasconi; Clara Cicatiello; Barbara Pancino. The role of food waste hierarchy in addressing policy and research: A comparative analysis. Journal of Cleaner Production 2019, 252, 119617 .
AMA StyleClaudia Giordano, Luca Falasconi, Clara Cicatiello, Barbara Pancino. The role of food waste hierarchy in addressing policy and research: A comparative analysis. Journal of Cleaner Production. 2019; 252 ():119617.
Chicago/Turabian StyleClaudia Giordano; Luca Falasconi; Clara Cicatiello; Barbara Pancino. 2019. "The role of food waste hierarchy in addressing policy and research: A comparative analysis." Journal of Cleaner Production 252, no. : 119617.
Several studies have recalled the need to reduce food waste across all the stages of the food supply chain. To undertake effective intervention strategies for food waste prevention and reduction, it is important to better understand the main causes of this phenomenon. In this study, a wide range of factors potentially related to food waste generation in primary school canteens were analysed. The data was obtained from a large-scale study carried out involving 78 Italian primary schools, where the food waste occurring at lunchtime was measured on 11,518 diners, for a total of almost 110,000 meals. The assessment included the quantification of prepared food, plate leftovers and non-served food, which were all weighed with an electronic scale and measured separately for each meal course. The food rejected by diners and the quantity of food remaining unserved at the end of the lunch were studied against a set of potential factors, including the location and size of the school, the location of the kitchen, the type of menu provided to diners, the quantity of food prepared and served. Findings obtained through the analyses of the single variables show that most of the variables have a role in influencing the quantity of food that remains non-consumed. Multivariate models were used to assess the relative importance of the factors over the quantity of food waste. The foodservice provider emerges as the most significant factor in influencing the generation of food waste at schools; other relevant factors are the amount of food prepared and the serving size, the kitchen location, the food provided for the mid-morning break, the menu composition and the geographical area.
Matteo Boschini; Luca Falasconi; Clara Cicatiello; Silvio Franco. Why the waste? A large-scale study on the causes of food waste at school canteens. Journal of Cleaner Production 2019, 246, 118994 .
AMA StyleMatteo Boschini, Luca Falasconi, Clara Cicatiello, Silvio Franco. Why the waste? A large-scale study on the causes of food waste at school canteens. Journal of Cleaner Production. 2019; 246 ():118994.
Chicago/Turabian StyleMatteo Boschini; Luca Falasconi; Clara Cicatiello; Silvio Franco. 2019. "Why the waste? A large-scale study on the causes of food waste at school canteens." Journal of Cleaner Production 246, no. : 118994.
Food waste at the household level accounts for a significant share of total food waste in developed economies, according to the Food and Agriculture Organization. Studies have shown that this share varies between 0.3 kg to 4.5 kg per person per week, depending on the definitions and methodologies applied. In Italy, quantities, behaviors, and attitudes regarding food waste have been solely explored through the use of questionnaires, typically leading to discrepant values of food waste. In this study, we estimate and analyse the determinants of food waste over a 388 units’ panel spread over the national territory, through a diary and questionnaire study. Moreover, by comparing food waste value that was declared in questionnaires and reported in diaries, we confirm that the awareness of food waste quantities is heavily biased. The results confirm that the average food waste value is significantly higher when gathered through diaries, while questionnaires are able to catch less than one-third of food waste determinants.
Claudia Giordano; Fabrizio Alboni; Luca Falasconi. Quantities, Determinants, and Awareness of Households’ Food Waste in Italy: A Comparison between Diary and Questionnaires Quantities’. Sustainability 2019, 11, 3381 .
AMA StyleClaudia Giordano, Fabrizio Alboni, Luca Falasconi. Quantities, Determinants, and Awareness of Households’ Food Waste in Italy: A Comparison between Diary and Questionnaires Quantities’. Sustainability. 2019; 11 (12):3381.
Chicago/Turabian StyleClaudia Giordano; Fabrizio Alboni; Luca Falasconi. 2019. "Quantities, Determinants, and Awareness of Households’ Food Waste in Italy: A Comparison between Diary and Questionnaires Quantities’." Sustainability 11, no. 12: 3381.
Reducing food waste is globally considered as a key challenge in developing sustainable food systems. Although most food waste is generated at the household level, consumers hardly recognize their responsibility, and the factors underpinning their perception of the quantity of food wasted at home are still unclear. This paper aims to fill this gap by analyzing the results of a large-scale survey conducted in Italy. The perceived quantity of household food waste was measured through a Likert scale and analyzed by means of a logistic regression against a set of predictors, including food waste motivations, perception of the effects of food waste, and sociodemographic variables. As expected, the perceived quantity of food waste declared by respondents was very low. Among the main determinants, food shopping habits and the level of awareness about the reasons why food is wasted played a key role. In contrast, the perception of the environmental effects of food waste seemed to be less important. Differences among subsamples recruited in different areas of Italy were detected, suggesting that further studies, as well as awareness-raising policies, should also consider context-related variables.
Luca Falasconi; Clara Cicatiello; Silvio Franco; Andrea Segrè; Marco Setti; Matteo Vittuari. Such a Shame! A Study on Self-Perception of Household Food Waste. Sustainability 2019, 11, 270 .
AMA StyleLuca Falasconi, Clara Cicatiello, Silvio Franco, Andrea Segrè, Marco Setti, Matteo Vittuari. Such a Shame! A Study on Self-Perception of Household Food Waste. Sustainability. 2019; 11 (1):270.
Chicago/Turabian StyleLuca Falasconi; Clara Cicatiello; Silvio Franco; Andrea Segrè; Marco Setti; Matteo Vittuari. 2019. "Such a Shame! A Study on Self-Perception of Household Food Waste." Sustainability 11, no. 1: 270.
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 toward 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 discounted food products and weekly household food waste quantities. To do so, we examine (i) the results of a food waste diary experiment carried out on a representative sample of 385 households in Italy in February 2017, and (ii) the results of a 23‐items CAWI 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 discounted food products and household food waste quantities. Frequency of grocery shopping was the only variable found to have a significant impact on household food waste quantities. This article is protected by copyright. All rights reserved.
Claudia Giordano; Fabrizio Alboni; Clara Cicatiello; Luca Falasconi. Do discounted food products end up in the bin? An investigation into the link between deal-prone shopping behaviour and quantities of household food waste. International Journal of Consumer Studies 2018, 43, 199 -209.
AMA StyleClaudia Giordano, Fabrizio Alboni, Clara Cicatiello, Luca Falasconi. Do discounted food products end up in the bin? An investigation into the link between deal-prone shopping behaviour and quantities of household food waste. International Journal of Consumer Studies. 2018; 43 (2):199-209.
Chicago/Turabian StyleClaudia Giordano; Fabrizio Alboni; Clara Cicatiello; Luca Falasconi. 2018. "Do discounted food products end up in the bin? An investigation into the link between deal-prone shopping behaviour and quantities of household food waste." International Journal of Consumer Studies 43, no. 2: 199-209.
Purpose The purpose of this paper is to assess the reliability of questionnaires as a method of quantifying household food waste (FW), thus providing context regarding the validity of existing Italian estimates. Design/methodology/approach A total of 30 households were involved in a diary study that was conducted for one week. The participating households were first asked about their FW quantities in a questionnaire. Half of the households who filled their diaries properly were then audited through waste sorting analysis performed on their garbage. Non-parametric tests were used to test for differences in FW estimates between audited and non-audited households, as well as differences among estimates obtained through different quantification methodologies. Findings Edible FW was estimated to be 489 grams per week based on questionnaires, and 1,035 grams per week based on diaries. In the audited sub-sample of households, FW estimates were 334 grams per week based on questionnaires, 818 grams per week based on diaries and 1,058 grams per week based on waste sorting analysis. Research limitations/implications Given the small sample size in the present study, future studies can utilize larger samples to assess whether the differences identified in estimates can be replicated. Future studies can also inquire into the behavioral biases that led consumers to underestimate their FW. Practical implications Results of the present study point against the use of questionnaires to quantify household FW, hence raising some doubt on the reliability of existent Italian estimates. Where waste sorting is unfeasible, the use of adjustment methods or diaries is suggested to better inform policies. Originality/value This study is one of the first on FW quantification that tests three different methodologies on the same sample, and is the first to do so in Italy, where estimates are still very poor.
Claudia Giordano; Simone Piras; Matteo Boschini; Luca Falasconi. Are questionnaires a reliable method to measure food waste? A pilot study on Italian households. British Food Journal 2018, 120, 2885 -2897.
AMA StyleClaudia Giordano, Simone Piras, Matteo Boschini, Luca Falasconi. Are questionnaires a reliable method to measure food waste? A pilot study on Italian households. British Food Journal. 2018; 120 (12):2885-2897.
Chicago/Turabian StyleClaudia Giordano; Simone Piras; Matteo Boschini; Luca Falasconi. 2018. "Are questionnaires a reliable method to measure food waste? A pilot study on Italian households." British Food Journal 120, no. 12: 2885-2897.
Matteo Boschini; Luca Falasconi; Claudia Giordano; Fabrizio Alboni. Food waste in school canteens: A reference methodology for large-scale studies. Journal of Cleaner Production 2018, 182, 1024 -1032.
AMA StyleMatteo Boschini, Luca Falasconi, Claudia Giordano, Fabrizio Alboni. Food waste in school canteens: A reference methodology for large-scale studies. Journal of Cleaner Production. 2018; 182 ():1024-1032.
Chicago/Turabian StyleMatteo Boschini; Luca Falasconi; Claudia Giordano; Fabrizio Alboni. 2018. "Food waste in school canteens: A reference methodology for large-scale studies." Journal of Cleaner Production 182, no. : 1024-1032.
The increased relative poverty and migration crisis in Europe are determining a raise of food insecurity levels. Cities and regions are experiencing—and to some extent stimulating—a growth of food recovery initiatives. Food redistribution activities (FRAs) are acknowledged as a tool for addressing food insecurity and preventing food surplus wastage ensuring economic, environmental, and social benefits. This paper aimed to identify the characteristics of FRAs and their social impact in the context of the Emilia Romagna region (Italy). A literature review and two experts’ consultations were carried out to inventory and categorize relevant social impacts. A questionnaire was then drafted and submitted to a sample of FRAs operating in the region. Results provided a profile of the surveyed food redistribution activities in terms of type of food redistributed, service provided, and workforce. In addition, the qualitative investigation allowed the identification of hotspots in terms of social, economic, psychological, health, and political impacts as perceived by engaged stakeholders.
Matteo Vittuari; Fabio De Menna; Silvia Gaiani; Luca Falasconi; Alessandro Politano; Jana Dietershagen; Andrea Segrè. The Second Life of Food: An Assessment of the Social Impact of Food Redistribution Activities in Emilia Romagna, Italy. Sustainability 2017, 9, 1817 .
AMA StyleMatteo Vittuari, Fabio De Menna, Silvia Gaiani, Luca Falasconi, Alessandro Politano, Jana Dietershagen, Andrea Segrè. The Second Life of Food: An Assessment of the Social Impact of Food Redistribution Activities in Emilia Romagna, Italy. Sustainability. 2017; 9 (10):1817.
Chicago/Turabian StyleMatteo Vittuari; Fabio De Menna; Silvia Gaiani; Luca Falasconi; Alessandro Politano; Jana Dietershagen; Andrea Segrè. 2017. "The Second Life of Food: An Assessment of the Social Impact of Food Redistribution Activities in Emilia Romagna, Italy." Sustainability 9, no. 10: 1817.
Purpose – The purpose of this paper is to provide insights on the relationships between consumers’ income and household food waste behaviors. Design/methodology/approach – Attitude toward food waste is a paradigmatic (economic) non-standard decision making. Based on behavioral economics concepts and empirical evidences, the study analyzes the frequency of household food waste and its main drivers with a focus on individual income. Through a panel of 1,403 Italian consumers, food waste behavior and its determinants are modeled for five food typologies using proportional odds models that adopt stepwise procedures and genetic algorithms. Findings – Results suggest the existence of complex relationships between per capita income and household food waste behavior. When considering food typologies that include high value added products, this relation can be explained by an inverse U-shaped curve: mid-to-low income consumers purchase higher amounts of lower quality products and waste more food. Research limitations/implications – The research highlights the importance of understanding the main socio-economic and behavioral determinants of household food waste, and the need for further researches. Practical implications – The research motivates specific pricing, commercial and policy strategies as well as organizational technological, and educational solutions to prevent/reduce household food waste. Social implications – Lower income class consumers show a greater attitude to waste certain food typologies. In turn, this implies that food waste can further worse economic inequality and relative poverty. Originality/value – The study identifies different patterns of relationship among individual income and consumers’ food waste behavior, and describes the conditions that limit a household “Food Waste Kuznets Curve.”
Marco Setti; Luca Falasconi; Andrea Segrè; Ilaria Cusano; Matteo Vittuari. Italian consumers’ income and food waste behavior. British Food Journal 2016, 118, 1731 -1746.
AMA StyleMarco Setti, Luca Falasconi, Andrea Segrè, Ilaria Cusano, Matteo Vittuari. Italian consumers’ income and food waste behavior. British Food Journal. 2016; 118 (7):1731-1746.
Chicago/Turabian StyleMarco Setti; Luca Falasconi; Andrea Segrè; Ilaria Cusano; Matteo Vittuari. 2016. "Italian consumers’ income and food waste behavior." British Food Journal 118, no. 7: 1731-1746.
Food losses and waste are currently at the heart of academic debates, civil society initiatives, and political agendas. This paper investigates food waste in school catering services focusing on six schools located in the municipality of Verona (Italy). It aims to quantify food waste, as a measure of food catering inefficiency, to identify the main causes, and to suggest a set of prevention and reduction interventions. For these purposes food waste is defined as all the products discarded from the food chain while still preserving their nutritional value and complying with safety standards. The work shows a significant level of inefficiency in the school catering services, measured by the amount of food processed and still perfectly edible, but not served during the meals. On average more than 15% of the overall processed food is wasted. Among the causes identified in this study, four of them were more relevant than others because of their implications and impact on prevention: the lack of attention to dietary habits, the rigid food procurement specifications, the menu composition, and the meal presentation.
Luca Falasconi; Matteo Vittuari; Alessandro Politano; Andrea Segrè. Food Waste in School Catering: An Italian Case Study. Sustainability 2015, 7, 14745 -14760.
AMA StyleLuca Falasconi, Matteo Vittuari, Alessandro Politano, Andrea Segrè. Food Waste in School Catering: An Italian Case Study. Sustainability. 2015; 7 (11):14745-14760.
Chicago/Turabian StyleLuca Falasconi; Matteo Vittuari; Alessandro Politano; Andrea Segrè. 2015. "Food Waste in School Catering: An Italian Case Study." Sustainability 7, no. 11: 14745-14760.
Food is the central pillar for the life of humankind; food is also an important element of our history and culture. In addition, food is an essential part of the environment and the places it originates from. Ludwig Andreas Feuerbach, a German philosopher, in one of his famous aphorism, expressed the idea that “We are what we eat”. If this concept is to be still considered valid, this means that the path we are undertaking is rather dramatic. In order to demonstrate that, it will be sufficient to articulate just a couple of considerations. The first is that, in Europe, 43 % of food waste is domestic waste. The second is that food is gradually becoming simply a commodity, that is, a good which must be traded at the lowest price, losing not only its economic value but also its nutritional, cultural, social and historical values.
Andrea Segrè; Luca Falasconi; Cecilia Bellettato. Virtual Water in Diet, Shopping and Food Waste. The Water We Eat 2015, 79 -89.
AMA StyleAndrea Segrè, Luca Falasconi, Cecilia Bellettato. Virtual Water in Diet, Shopping and Food Waste. The Water We Eat. 2015; ():79-89.
Chicago/Turabian StyleAndrea Segrè; Luca Falasconi; Cecilia Bellettato. 2015. "Virtual Water in Diet, Shopping and Food Waste." The Water We Eat , no. : 79-89.