Household food waste and eating behavior: empirical survey
Abstract
Purpose: In the food chain the identification of household food wastes represents the most problematic aspect to analyze: both as regards the assessment of its qualitative and quantitative aspects and for the detection of measures to reduce or control its generation. In 2012, in fact, the analyzed area showed an inequality index for disposable income of 6.3, and a relative poverty risk index of 42.3. The paper aims to discuss these issues. Design/methodology/approach: In order to get deeper insights into consumers’ wasting behaviors, a survey on food waste generation in households was carried out in a province of Sicily (Italy). The questionnaire has been formulated taking into account the socio-demographic characteristics for the person who, in the family, usually makes the expenditure, in particular: gender, age, marital status, number of household members, education level, type (single, with or without children, married with or without children), worker and/or student if responsible for food shopping, the number of monthly meals, the kind of ready meal eaten (frozen, fresh, canned or freeze-dried), net monthly income for the family, etc. (adapted by Bae et al., 2010). The data collected from the statistical return of the consumers were drawn up to transform the same data into information of simpler and more concise interpretation. Findings: The results of the survey are presented in this paper. They can help understand the reasons for discarding edible food and to identify the food groups that are most wasted. Research limitations/implications: The analysis of a larger land area or community allows most relevant conclusions. The research has an exploratory perspective since the sample strategy is not probabilistic. Social implications: The findings could be susceptible to support practical and social implications for the identification of measures and instruments aimed at reducing food waste and at increasing consumers’ awareness on that issue. Originality/value: The study can stimulate sustainable consumption and consumer behavior especially in light of the current economic crisis.
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Concerns about foodborne illnesses, together with a desire to eat fresh food, are prominent reasons for discarding food.
“Indeed, concerns about foodborne illnesses, together with a desire to eat fresh food, are prominent reasons for discarding food (Lanfranchi et al., 2016;Neff et al., 2015;Qi and Roe, 2016).”
From Food waste matters - A systematic review of household food waste practices and their policy implications (2018) · cites this paper as Lanfranchi et al., 2016
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Närvä, M., Alarinta, J., & Wirtanen, G. (2023) · International Journal of Food Studies · doi:10.7455/ijfs/12.1.2023.a2 · Cited by 3 · see citing works
Wasting nature’s harvest: Understanding the drivers of household fruit and vegetable waste
Ananda, J., Abeygunasekera, A. W. J. C., & Pearson, D. H. (2025) · Waste Management · doi:10.1016/j.wasman.2025.02.053 · Cited by 4 · see citing works
Food Waste and Food Prosumption—A Case Study for Sustainable Households in Poland
Trębska, P., & Biernat-Jarka, A. (2025) · Sustainability · doi:10.3390/su17083616 · Cited by 3 · see citing works
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ZHANG, P.-P., Sun, F., Zhang, D., & Wang, L. (2024) · 自然资源学报 · doi:10.31497/zrzyxb.20241010 · Cited by 1 · see citing works
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Food waste and pay‐as‐you‐throw systems
Wang, Z., Kim, M., & Kim, H.-N. (2026) · Journal of the Agricultural and Applied Economics Association · doi:10.1002/jaa2.70035 · Cited by 7 · see citing works
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Mazzoni, L., Fernández, M. T. A., & Capocasa, F. (2021) · MDPI eBooks · doi:10.3390/books978-3-0365-2420-7 · Cited by 1 · see citing works
Närvä, M., Alarinta, J., & Wirtanen, G. (2024) · International Journal of Sustainability in Higher Education · doi:10.1108/ijshe-05-2023-0179 · Cited by 3 · see citing works
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Deliberador, L. R., Santos, M. C. B., BATALHA, M. O., & César, A. D. S. (2023) · Anais do 60º Congresso da Sociedade Brasileira de Economia, Administração e Sociologia Rural (SOBER) · doi:10.29327/sober2023.626643
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ÇETİN, B., & ARPACI, S. (2025) · Kayseri Üniversitesi Sosyal Bilimler Dergisi · doi:10.51177/kayusosder.1689500
- Authors
- Lanfranchi, M., Calabrò, G., De Pascale, A., Fazio, A., & Giannetto, C.
- Affiliations
- University of Messina (IT)
- Venue
- British Food Journal
- Publisher
- Emerald
- Published
- 2016-12-05
- Volume
- 118
- Issue
- 12
- Pages
- 3059-3072
- ISSN
- 0007-070X (ISSN-L)
- OpenAlex
- W2534775174
- Cited by
- 84
- References
- 39
- Citations by year
- 2026: 1 · 2025: 11 · 2024: 11 · 2023: 12 · 2022: 11 · 2021: 11 · 2020: 15 · 2019: 5 · 2018: 3 · 2017: 3 · 2016: 1
- FWCI
- 5.04
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- British Food Journal (publishedVersion)
- 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
- household food waste, dietary habits, food waste generation, consumer behavior, food waste reduction, food consumption patterns, relative poverty, sustainable consumption, Sicily
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