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.

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.

Commons represent a wide, heterogeneous class of resources but its composition is the subject of growing tensions. The question “What is a commons?” has become even more complex while the answer still remains elusive. Current research focuses on two main attributes of commons—nonexclusivity and rivalry—centered on regulatory and operational aspects, conveying the notion of usability. Instead, this study argues that the definition of commons should be derived from their function. It is proposed that identity, in its individual and collective integrated dimensions, is the ultimate goal of commons. Despite the pivotal function that commons can perform, availability of resources is indeed just one of the conditions for human development. Moreover, commons can deploy their identity-oriented functions only if a sustainability transition is pursued. Based on these considerations, the study analyzes the concept of sustainability, and addresses the question “What is to be sustained?” While the capability approach offers a coherent conceptualization of the diversity of individuals—a crucial issue for sustainability—some limitations arise when it is adopted as evaluative space of well-being. This study argues that the assumed notion of identity delivers a broader concept of sustainability and delineates the ultimate goal of sustainability (sustainable identity).

Malnutrition poses significant challenges to African food systems. Addressing these challenges requires synergistic strategies informed by a comprehensive understanding of consumers' food preferences and characteristics, which necessitates the identification of more homogeneous consumer groups. To help reach this objective, this article presents a novel segmentation of African urban food consumers from nine cities across Kenya, Morocco, Tunisia, and Tanzania. The segmentation is based on diet quality indicators and behavioural traits, gathered through structured surveys combined with incentivized in-lab behavioural experiments. Subsequent cluster analyses identified four primary consumer groups characterized by shared behavioural patterns, diet quality, and propensity to food change. These groups serve as the basis for tailored nutritional recommendations aimed at providing policymakers with practical solutions to reinforce the nutritional capacity of local food systems.