Influence of the involvement in food waste reduction on attitudes towards sustainable products containing seafood by-products
Open accessAbstract
This study sought to uncover how consumers’ first associations and attitudes are influenced by involvement in food waste reduction and if this can be explained by consumer personality characteristics. This study investigated consumer attitudes towards products in three categories: (i) processed food, (ii) nutrition supplements and (iii) cosmetics. Products were presented to consumers in the UK as containing by-product ingredients (control) vs possessing either a health or an environmental benefit (experimental conditions). The findings indicate that consumers in general responded positively to the product when told that it contributes to food waste reduction or improved public health via use of the entire raw material, such as whole shrimp, crab or mussel, except in the case of cosmetics. Consumers with a high involvement in food waste reduction tended to be more sceptical in the control group than those who were given product definitions that included benefits. By applying hybrid methods, this study showed that consumers could respond positively towards products containing seafood by-products accompanied by information about environmental or health benefits. There is great potential for consumer education about empowered choices of food and nutrition supplements that are environmentally friendly at the ingredient level.
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Bioactives can be obtained from fish and shellfish processing and from seaweeds.
“In the marine sector, bioactives could be obtained from fish and shellfish processing, as well as from seaweeds [65,142,143].”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [143]
The Introduction says that fisheries and shellfish by-product biomass contains fats, proteins, minerals and biopolymers with potential use in valuable products. This supports obtaining useful ingredients from fishery and shellfish waste, but the passages do not address seaweeds or explicitly identify those ingredients as bioactives (searched: seaweed, algae, bioactives). (LLM, conf=0.84)
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Krzyżostan, M., Wawrzyńczak, A., & Nowak, I. (2024) · Sustainability · doi:10.3390/su16072757 · Cited by 47 · see citing works
“Many fermented products and fermentation by-products have already been introduced to the market, including fermented beverages, single cell proteins, single-cell oils, polysaccharides, dietary fibres, polyphenols, bio-pigments (carotenoids), fragrances, flavours (vanillin), essential oils,…”
- Authors
- Altintzoglou, T., Honkanen, P., & Whitaker, R. D.
- Affiliations
- Nofima (NO)
- Corresponding author
- Altintzoglou, Themistoklis
- Venue
- Journal of Cleaner Production
- Publisher
- Elsevier BV
- Published
- 2021-02
- Volume
- 285
- Pages
- 125487
- ISSN
- 0959-6526 (ISSN-L)
- OpenAlex
- W3111610879
- Cited by
- 73
- References
- 86
- Citations by year
- 2026: 9 · 2025: 16 · 2024: 15 · 2023: 16 · 2022: 11 · 2021: 6
- FWCI
- 5.35
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Cleaner Production (publishedVersion, cc-by)
- NORA - Norwegian Open Research Archives (submittedVersion, other-oa)
- Funders
- European Commissions’ Seventh Framework Programme (604814)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
- Social Sciences › Business, Management and Accounting › Marketing › Environmental Sustainability in Business
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- food waste reduction, consumer involvement, consumer attitudes, seafood by-products, sustainable products, consumer personality, dietary supplements, cosmetics, processed foods, environmental benefits, health benefits, consumer education
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