Approaches for reducing wastes in the agricultural sector. An analysis of Millennials’ willingness to buy food with upcycled ingredients
Abstract
Upcycled ingredients are one of the most significant current trends in the food industry aimed to tackle the challenge of solid food loss reduction. This study investigates the potential market among Millennial consumers for products enriched with upcycled ingredients in Italy. We surveyed a sample of 317 Italian Millennial consumers, using a web-based survey. 62% of respondents declared to be informed about the existence of food made from upcycled ingredients and 53% declared to be willing to buy this novel food. Also, 69% of respondents think that food enriched with upcycled ingredients can bring environmental benefits, while only 40% believe that it can bring health benefits. Using a logit model to analyse consumer preferences, we found that food neophobia and food technology neophobia negatively impact on the likelihood of being willing to buy food produced with upcycled ingredients. Also, consumers who give high importance to food certification are less likely to be willing to buy upcycled foods. Contrariwise, reading labels and believing that upcycled foods are healthier or more environmentally friendly positively impacts on the willingness of Millennial consumers to buy these foods. Results for the sample analysed eventually suggest that giving right information to consumers about the environmental and health characteristics of the products, through clear labelling, could increase their market uptake thus helping to reduce food loss and contributing to reaching circula…
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The presence of quality attributes such as nutritional value, healthfulness, and environmental benefits can increase the acceptability of upcycled foods.
“However, the presence of quality attributes such as nutritional value, healthfulness, and environmental benefits can increase the acceptability of these foods [82,85].”
From Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability (2021) · cites this paper as [85]
Proteins are protective against sarcopenia and frailty.
“For example, proteins are protective against sarcopenia (loss of muscle mass) and frailty [86].”
From Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability (2021) · cites this paper as [86]
Cites
Two-component models of socially desirable responding.
Paulhus, D. L. (1984) · Journal of Personality and Social Psychology · doi:10.1037/0022-3514.46.3.598 · Cited by 3,013 · see citing works
Sustainable food consumption: Exploring the consumer “attitude–behavioral intention” gap
Vermeir, I., & Verbeke, W. (2006) · Journal of Agricultural and Environmental Ethics · doi:10.1007/s10806-005-5485-3 · Cited by 2,524 · see citing works
Development of a scale to measure the trait of food neophobia in humans
Pliner, P., & Hobden, K. (1992) · Appetite · doi:10.1016/0195-6663(92)90014-w · Cited by 2,137 · see citing works
Disclosure of sensitive behaviors across self-administered survey modes: a meta-analysis
Gnambs, T., & Kaspar, K. (2015) · Behavior Research Methods · doi:10.3758/s13428-014-0533-4 · Cited by 422 · see citing works
Cox, D. N., & Evans, G. (2008) · Food Quality and Preference · doi:10.1016/j.foodqual.2008.04.005 · Cited by 397 · see citing works
Consumer preferences for upcycled ingredients: A case study with biscuits
Grasso, S., & Asioli, D. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.103951 · Cited by 140 · see citing works
Consumers’ willingness to pay for upcycled foods
Bhatt, S., Ye, H., Deutsch, J., Ayaz, H., & Suri, R. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.104035 · Cited by 112 · see citing works
Addressing food waste: How to position upcycled foods to different generations
Zhang, J., Ye, H., Bhatt, S., Jeong, H., Deutsch, J., Ayaz, H., & Suri, R. (2021) · Journal of Consumer Behaviour · doi:10.1002/cb.1844 · Cited by 101 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Moshtaghian, H., Bolton, K., & Rousta, K. (2021) · Foods · doi:10.3390/foods10112874 · Cited by 150 · see citing works
“However, the presence of quality attributes such as nutritional value, healthfulness, and environmental benefits can increase the acceptability of these foods [82,85].”
BackgroundSharma, C., & Deutsch, J. M. (2023) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2023.102920 · Cited by 26 · see citing works
- Authors
- Coderoni, S., & Perito, M. A.
- Affiliations
- Università Cattolica del Sacro Cuore (IT)
- University of Teramo (IT)
- Corresponding author
- Coderoni, Silvia
- Venue
- Waste Management
- Publisher
- Elsevier BV
- Published
- 2021-05
- Volume
- 126
- Pages
- 283-290
- ISSN
- 0956-053X (ISSN-L)
- OpenAlex
- W3144615403
- Cited by
- 111
- References
- 8
- Citations by year
- 2026: 20 · 2025: 24 · 2024: 23 · 2023: 24 · 2022: 15 · 2021: 5
- FWCI
- 9.99
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Waste Management (publishedVersion)
- PubMed (publishedVersion)
- HAL (submittedVersion)
- UniTERAMO Research Catalog (University of Teramo) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Organic Food and Agriculture
- Keywords
- food waste upcycling, food loss reduction, consumer willingness to pay, millennial consumers, food neophobia, food certification, food labeling, perceived health benefits, perceived environmental benefits, circular economy, agricultural waste reduction, novel foods
- MeSH terms
- Consumer Behavior, Food Technology, Italy, Surveys and Questionnaires, Food Industry
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
