Consumer food waste behaviour in universities: sharing as a means of prevention
Open accessAbstract
In order to tackle food waste at the prevention stage of the waste hierarchy, an understanding of behaviour that leads to wastage is required. This article examines consumer food waste behaviour in a university setting and the implications for encouraging sharing as a means of mitigating food waste. The embodied and embedded nature of consumption and wasteful behaviours are contended, giving explanation to the transition of food into waste. By undertaking a mixed‐method study and a social media‐based intervention, behaviour that causes food to be wasted within a campus environment is discussed, furthering the current domestic focus of research. The paper argues that consumer food waste behaviour can be better understood by focusing on the practices, routines and habits of consumers given the hidden nature of the food waste issue. A number of barriers are also presented regarding the sharing of food as a means of food waste prevention. Copyright © 2016 John Wiley & Sons, Ltd.
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Gifting food among close family members is not unusual.
“While gifting among close family members is not unusual, giving cooked food to others seems to be a more uncommon practice, possibly because people do not want to expose their culinary competence to strangers as the food could be perceived as 'bad' (e.g.not sophisticated, tasting poorly, or consisting of low-quality ingredients) or it could make people ill (Evans, 2012b;Lazell, 2016).”
From Food waste matters - A systematic review of household food waste practices and their policy implications (2018) · cites this paper as Lazell, 2016
Giving cooked food to others seems to be a more uncommon practice.
“giving cooked food to others seems to be a more uncommon practice”
From Food waste matters - A systematic review of household food waste practices and their policy implications (2018) · cites this paper as Lazell, 2016
People may avoid giving cooked food to others because they do not want to expose their culinary competence to strangers or because it could make people ill.
“possibly because people do not want to expose their culinary competence to strangers as the food could be perceived as 'bad' (e.g.not sophisticated, tasting poorly, or consisting of low-quality ingredients) or it could make people ill (Evans, 2012b;Lazell, 2016).”
From Food waste matters - A systematic review of household food waste practices and their policy implications (2018) · cites this paper as Lazell, 2016
Consumers report a range of concerns related to the safety of shared food and a lack trust in the donator.
“Consumers report a range of concerns related to the safety of shared food and a lack trust in the donator (Lazell, 2016).”
From Food waste matters - A systematic review of household food waste practices and their policy implications (2018) · cites this paper as Lazell, 2016
The findings reflect reverse socialisation borne out of household reconfiguration, as adult children develop their independent sustainable food identities and (re)socialise their parents.
“and the findings reflect reverse socialisation borne out of household reconfiguration, as adult children develop their independent sustainable food identities and (re)socialise their parents (O'Neill and Buckley, 2019; Lazell, 2016).”
From 'I'd never cook it now': an exploration of intergenerational transference and its role in facilitating family food sustainability (2023) · cites this paper as Lazell, 2016
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References 79 · Cited by 135
- Authors
- Lazell, J.
- Affiliations
- Coventry University (GB)
- Corresponding author
- Lazell, Jordon
- ORCID
- Lazell, Jordon
- Venue
- Journal of Consumer Behaviour
- Publisher
- Wiley
- Published
- 2016-05-09
- Volume
- 15
- Issue
- 5
- Pages
- 430-439
- ISSN
- 1472-0817 (ISSN-L)
- 1479-1838
- OpenAlex
- W2389080810
- Cited by
- 135
- References
- 79
- Citations by year
- 2026: 10 · 2025: 12 · 2024: 13 · 2023: 15 · 2022: 16 · 2021: 24 · 2020: 18 · 2019: 12 · 2018: 10 · 2017: 4 · 2016: 1
- FWCI
- 11.34
- Type
- journal article
- Language
- en
- Open access
- Licence
- Locations
- Journal of Consumer Behaviour (publishedVersion)
- Pure (Coventry University) (acceptedVersion, other-oa)
- Coventry University Open Collections (Coventry university) (submittedVersion)
- The Open Collections (Coventry University) (submittedVersion)
- Funders
- Department for Environment, Food and Rural Affairs, UK Government
- Coventry University
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Keywords
- food waste, food sharing, food waste prevention, universities, social media interventions, waste hierarchy
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