Analyzing food waste perceptions and its solutions: A pilot study on a non-WEIRD sample

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Quality and Preference Pub Date : 2024-12-02 DOI:10.1016/j.foodqual.2024.105383

Kanwal Gul, Valentina Della Corte, Swapnil Morande, Fabiana Sepe

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Abstract

There is a notable gap in research exploring food waste (FW) drivers and design interventions for non-WEIRD (Western, Educated, Industrialized, Rich, and Democratic) consumers. To effectively implement interventions on FW, it is essential to understand the factors that drive FW behaviors. The study examined students' perceptions of FW in a developing country and explored potential solutions through a photovoice participatory-action research approach. Twenty-seven students participated in a photovoice activity preceded by an awareness workshop. FW reduction motivators were religion, guilt, and the hunger situation in the country. The proposed solutions for FW were self-awareness/community awareness and the implementation of FW policies that can provide suggestions to decision-makers. The study concluded that photovoice is an engaging and useful method for understanding young students' perspectives. University students are a group that is easily influenced in their development of habits, skills, and identities. In the study, students generated new knowledge on the FW situation in a non-WEIRD context. This highlights the need for policymakers and research-participant collaboration to curb the problem.

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.