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Dr. Ludovica Principato
Department of Business Studies, Roma Tre University, 00145 Rome, Italy

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0 Consumer Behavior
0 circular economy
0 food waste
0 sharing economy
0 Sustainable consumption

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Original article
Published: 18 July 2021 in Italian Journal of Marketing
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In recent years, out-of-home food waste is growing exponentially and therefore represents an important focus of attention, albeit little research has been done on this instance. A few researchers have developed frameworks to better explain wasteful behaviors away from home, however a comprehensive interpretation of the phenomenon giving indications for maps/guidelines for the foodservice managers has not been carried out. In this paper, as a result of a thematic literature review, the Restaurant Food Waste Map (RFWM) was designed to describe the phases in which the food waste phenomenon occurs, and to identify mitigation activities of food waste generation processes. The proposed map is aimed to describe three phases in which the food waste phenomenon occurs: (1) kitchen food preparation, (2) food service, and (3) clients’ consumption. Moreover, the present map highlights the approaches that restaurants could take into consideration to better manage the food waste: (1) prevention, (2) reduction, and (3) reuse/redistribution of food waste. These approaches set out guidance on the preferred methods of dealing with food waste so as to minimize its impact on the environment and society. The present study provides literature knowledge about food waste management at the restaurant level, and highlights some practical implications. Further studies could explore and analyze out-of-home waste from both the client and business perspective according to the proposed RFWM, to target specific attitudes and behavioral changes, and to quantify the impacts of the suggested changes. Reducing food waste is a key sustainability challenge for the food service industry. Despite the significance of this issue, a comprehensive interpretation of the phenomenon giving indications for maps/guidelines for the foodservice managers has received limited attention in the literature. As a result of a thematic literature review, the RFWM was designed to describe the phases in which the food waste phenomenon occurs, and to identify mitigation activities of food waste generation processes with practice-driven initiatives an organized map has been developed. The proposed map is aimed to describe three phases in which the food waste phenomenon occurs: (1) kitchen food preparation, (2) food service, and (3) clients’ consumption. Moreover, the present map highlights the approaches that restaurants could take into consideration to reduce food waste: (1) prevention, (2) reduction, and (3) reuse/redistribution of food waste. The present study provides literature knowledge about food waste management at the restaurant level, and highlights some practical implications. Further studies could explore and analyze out-of-home waste from both the client and business perspective according to the proposed RFWM, to target specific attitudes and behavioral changes, and to quantify the impacts of the suggested changes. The concepts discussed here could help practitioners to become more aware of the factors that drive the adoption of food waste management practices.

ACS Style

Ludovica Principato; Alessio Di Leo; Giovanni Mattia; Carlo Alberto Pratesi. The next step in sustainable dining: the restaurant food waste map for the management of food waste. Italian Journal of Marketing 2021, 1 -19.

AMA Style

Ludovica Principato, Alessio Di Leo, Giovanni Mattia, Carlo Alberto Pratesi. The next step in sustainable dining: the restaurant food waste map for the management of food waste. Italian Journal of Marketing. 2021; ():1-19.

Chicago/Turabian Style

Ludovica Principato; Alessio Di Leo; Giovanni Mattia; Carlo Alberto Pratesi. 2021. "The next step in sustainable dining: the restaurant food waste map for the management of food waste." Italian Journal of Marketing , no. : 1-19.

Journal article
Published: 24 September 2020 in Socio-Economic Planning Sciences
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Over half of the total amount of food wasted in Europe concerns household food waste which is mainly due to incorrect food management habits and behaviour. During the Covid-19 outbreak, food management and consumption habits changed dramatically due to the tough lockdown restrictions imposed by governments to reduce infection. This study investigated how these dramatic changes in the daily lives of consumers influenced the generation of food waste at household level. A CAWI questionnaire was administered to a sample of 1,078 Italian consumers during the lockdown (March- April 2020). The respondents were asked to self-estimate the percentage of food their households wasted before and during the lockdown and to explain their food management habits. We focused the analysis on the differences between the food the respondents declared to have wasted before and during lockdown, which revealed that most households threw away less food during the Covid-19 lockdown compared to the pre-Covid situation. We referred to Seemingly Unrelated Regression models to evaluate the association between the food waste behaviour in the two periods considered in the study and the other factors observed. The results disclosed that young consumers and people who started implementing good food management practices (shopping list, meal planning etc.) more frequently considerably reduced the food they wasted during lockdown. Also, the logistical difficulties of grocery shopping experienced by consumers during lockdown made them manage their household food consumption more carefully, which led to a reduction in the amount of food wasted.

ACS Style

Ludovica Principato; Luca Secondi; Clara Cicatiello; Giovanni Mattia. Caring more about food: The unexpected positive effect of the Covid-19 lockdown on household food management and waste. Socio-Economic Planning Sciences 2020, 100953 .

AMA Style

Ludovica Principato, Luca Secondi, Clara Cicatiello, Giovanni Mattia. Caring more about food: The unexpected positive effect of the Covid-19 lockdown on household food management and waste. Socio-Economic Planning Sciences. 2020; ():100953.

Chicago/Turabian Style

Ludovica Principato; Luca Secondi; Clara Cicatiello; Giovanni Mattia. 2020. "Caring more about food: The unexpected positive effect of the Covid-19 lockdown on household food management and waste." Socio-Economic Planning Sciences , no. : 100953.

Review
Published: 28 July 2020 in Industrial Marketing Management
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Every year one third of the food produced globally is either lost or wasted along the food supply chain (FSC) causing significant economic, environmental and social damages. In the developed countries household food waste is a major concern, which is manly triggered by poor food-related behaviour. Due to the importance and magnitude of the phenomenon, the UN has set the global goal of halving food loss and waste by 2030. However, to the best of our knowledge, to date no systematic literature review has been conducted on household food waste and little comprehensive explanation has yet been offered for wasteful household behaviour. Therefore, the aim of this study was to carry out a systematic review of the literature produced over an eighteen-year period (2000–2018) in order to gain a deeper understanding of multiple, complex facets of the food waste phenomenon at consumer level. Drawing on the results of the systematic literature review and of the behavioural and marketing theories, we propose a new theoretical framework “The Household Wasteful Behaviour Framework”, with the aim of better explaining food waste behaviour at household level. Results can be useful to better target social norm and educational campaigns both at private and public level.

ACS Style

Ludovica Principato; Giovanni Mattia; Alessio Di Leo; Carlo Alberto Pratesi. The household wasteful behaviour framework: A systematic review of consumer food waste. Industrial Marketing Management 2020, 93, 641 -649.

AMA Style

Ludovica Principato, Giovanni Mattia, Alessio Di Leo, Carlo Alberto Pratesi. The household wasteful behaviour framework: A systematic review of consumer food waste. Industrial Marketing Management. 2020; 93 ():641-649.

Chicago/Turabian Style

Ludovica Principato; Giovanni Mattia; Alessio Di Leo; Carlo Alberto Pratesi. 2020. "The household wasteful behaviour framework: A systematic review of consumer food waste." Industrial Marketing Management 93, no. : 641-649.

Journal article
Published: 23 July 2019 in Resources
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Following the increasing pressure to reduce food waste at supermarkets, many retailers are starting initiatives to prevent the disposal of food items or to manage the waste produced in a more sustainable way. The practice of applying discounts on close-to-date and other suboptimal products is becoming popular, as reducing price pushes consumers to accept small defects of food products. Here, the attitude of 218 supermarket customers towards these discounts is analysed, basing on a questionnaire survey. Two-thirds of the sample declare to be interested in discounts on close-to-date products; the determinants of this interest are studied through a Generalized Maximum Entropy model against a set of socio-demographic and behavioral factors. Results suggest that the interest towards discounts on close-to-date product is primarily driven by a general attitude to save money in food shopping. However, an interesting positive effect is observed for the use of a shopping list at the supermarket, which may be linked to a greater attention on food planning and, consequently, to a lower production of food waste at home. In conclusion, date-based pricing seems to be an effective strategy to address food waste reduction in a sustainable management perspective, for its attractive capacity on different profiles of consumers.

ACS Style

Clara Cicatiello; Luca Secondi; Ludovica Principato. Investigating Consumers’ Perception of Discounted Suboptimal Products at Retail Stores. Resources 2019, 8, 129 .

AMA Style

Clara Cicatiello, Luca Secondi, Ludovica Principato. Investigating Consumers’ Perception of Discounted Suboptimal Products at Retail Stores. Resources. 2019; 8 (3):129.

Chicago/Turabian Style

Clara Cicatiello; Luca Secondi; Ludovica Principato. 2019. "Investigating Consumers’ Perception of Discounted Suboptimal Products at Retail Stores." Resources 8, no. 3: 129.

Journal article
Published: 11 April 2019 in Sustainability
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The importance of reducing food loss and waste (FLW) has recently been emphasized at a European level with the amendment to the European Waste Framework Directive, according to which the effective reduction of food waste can be carried out by adopting a circularity approach that facilitates the transition to more sustainable management of materials. Likewise, the importance of concentrating on FLW produced within specific food supply chains has emerged as an effective starting point for quantifying the overall amount of wastage produced, emphasizing possible prevention actions as well as re-using and valorising waste. From this perspective, our study focuses on the tomato-sauce supply chain with a threefold aim. Firstly, to quantify the amount of FLW generated along the tomato-sauce supply chain from cultivation to retail; secondly, to understand the most important related causes; and thirdly, to assess if and to what extent FLW can be reused according to the Circular Economy (CE) approach. By adopting the Food Loss and Waste Accounting and Reporting Standard, the analyses focused on the production of the Barilla Tomato and Basil sauce in Italy, as well as the related inventory. It was revealed that this supply chain can be considered an example of a true circular economy, in which almost nothing is lost because more than 85% of the total FLW are valorized into alternative sectors or activities.

ACS Style

Luca Secondi; Ludovica Principato; Luca Ruini; Matteo Guidi. Reusing Food Waste in Food Manufacturing Companies: The Case of the Tomato-Sauce Supply Chain. Sustainability 2019, 11, 2154 .

AMA Style

Luca Secondi, Ludovica Principato, Luca Ruini, Matteo Guidi. Reusing Food Waste in Food Manufacturing Companies: The Case of the Tomato-Sauce Supply Chain. Sustainability. 2019; 11 (7):2154.

Chicago/Turabian Style

Luca Secondi; Ludovica Principato; Luca Ruini; Matteo Guidi. 2019. "Reusing Food Waste in Food Manufacturing Companies: The Case of the Tomato-Sauce Supply Chain." Sustainability 11, no. 7: 2154.

Journal article
Published: 03 August 2018 in Food Quality and Preference
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Dietary variety increases food intake, but it is unclear if sensory differences elicit increases in eating-related behaviors. Using a 4x3 between-subject pilot experiment, we examined if increasing sensory variety (control, color, shape, both color and shape) and priming individuals to notice differences or similarities in the foods (positive, neutral, negative) influenced ad libitum proximal intake, liking, and willingness to purchase pears and peppers among 164 Greater Boston adults >18y/o. MANOVA was used to examine associations between sensory variety (independent variable) and six dependent measures. We tested for interactions between sensory variety condition and individual-level factors that may influence food intake. There was no main effect of sensory variety condition for any dependent measure. However, interactions between sensory variety condition and age, overweight status, and prime were detected. Adults with overweight (vs. adults of normal weight) ate more pear with color variety (7.2 vs. 4.4 oz, p=0.01). Pear intake was also higher among adults with overweight in the color variety (7.2 oz) vs. combination variety (4.4 oz) condition. Adults ≥36y/o ate more peppers (3.5 oz) in the color variety condition versus other conditions (2.1-2.2 oz, p=0.04). Participants primed to notice differences were more willing to purchase pears in the color variety (5.0 ± 0.5) versus control (3.7 ± 0.5) condition. Color variety may modestly increase proximal intake, liking, and purchase intentions for fruits and vegetables in some subsets of adults. Our preliminary findings encourage more research to determine if color variety can be used to improve diet quality of targeted populations.

ACS Style

Maya Vadiveloo; Ludovica Principato; Vicki Morwitz; Josiemer Mattei. Sensory variety in shape and color influences fruit and vegetable intake, liking, and purchase intentions in some subsets of adults: A randomized pilot experiment. Food Quality and Preference 2018, 71, 301 -310.

AMA Style

Maya Vadiveloo, Ludovica Principato, Vicki Morwitz, Josiemer Mattei. Sensory variety in shape and color influences fruit and vegetable intake, liking, and purchase intentions in some subsets of adults: A randomized pilot experiment. Food Quality and Preference. 2018; 71 ():301-310.

Chicago/Turabian Style

Maya Vadiveloo; Ludovica Principato; Vicki Morwitz; Josiemer Mattei. 2018. "Sensory variety in shape and color influences fruit and vegetable intake, liking, and purchase intentions in some subsets of adults: A randomized pilot experiment." Food Quality and Preference 71, no. : 301-310.