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 : 2025-05-01 Epub 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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分析食物浪费观念及其解决方案：对非怪异样本的试点研究

对于非weird（西方，受过教育的，工业化的，富裕的和民主的）消费者，探索食物浪费（FW）驱动因素和设计干预措施的研究存在显著差距。为了有效地实施FW干预措施，了解驱动FW行为的因素至关重要。本研究考察了发展中国家学生对FW的看法，并通过光声参与-行动研究方法探讨了潜在的解决方案。二十七名学生参加了在意识研讨会之前的“光声”活动。减少FW的动机是宗教、内疚和国内的饥饿状况。针对FW提出的解决方案是自我意识/社区意识和FW政策的实施，这些政策可以为决策者提供建议。该研究得出结论，photovoice是理解年轻学生观点的一种引人入胜且有用的方法。大学生是一个在习惯、技能和身份的发展上很容易受到影响的群体。在本研究中，学生在非怪异情境中产生了关于FW情境的新知识。这凸显了决策者和研究参与者合作遏制这一问题的必要性。

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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.