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Investigation of consumer attitudes, practices and food waste for three food items, to use as input in new packaging designs that aim to reduce food waste
Karlstad university, Sweden.
Karlstad university, Sweden.
RISE - Research Institutes of Sweden, Bioeconomy.ORCID iD: 0000-0001-5152-972x
RISE - Research Institutes of Sweden, Bioeconomy.ORCID iD: 0000-0003-0991-3685
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2017 (English)In: 28th iapri symposium on packaging: Proceedings, 2017, p. 337-344Conference paper, Published paper (Refereed)
Abstract [en]

A wide range of measures is required to tackle the global food waste problem. Innovative packaging, which helps to reduce food waste, is one important measure. The data for food waste is often presented in a summarised way. However, different food products are wasted for different reasons. In a Swedish project, actors along the entire value chain collaborated to develop new packaging solutions to reduce food waste of three products: salsa in glass jars, mixed lettuce in plastic packaging and rice pudding in plastic packaging. Waste levels and reasons for waste were examined in waste audits of the businesses, in ethnographic studies and in interviews with consumers at retail stores. This study showed that consumers wasted the products to a much higher extent than the waste which occurred during filling, transport and retail. Waste levels among consumers varied from 0-75%, which is notably high, given that consumers tend to underestimate or not admit to wasting food. The mixed lettuce and rice pudding are both intended to be packaged in appropriate serving sizes; however, only 27% of the mixed lettuce and 50% of the rice pudding was consumed in one sitting. Respondents mentioned some material features and several handling functions of packaging, but very few commented on the protection that the packaging provides. Few, if any, expressed any recognition of packaging attributes, which helped to avoid food waste. The respondents mentioned that wasting food was a waste of money and that it can have a negative effect on conscience; despite that, respondents also said that they wanted a variety of meals and to not have the same food several days during the same week.

Place, publisher, year, edition, pages
2017. p. 337-344
Keywords [en]
packaging, food package, food waste, sustainable development
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-32951ISBN: 978-2-8399-2120-6 (print)OAI: oai:DiVA.org:ri-32951DiVA, id: diva2:1170186
Conference
28th IAPRI Symposium on Packaging 2017 : Unlocking the full potential of packaging across the value-chain, from 9th to 12th of May 2017, in Lausanne, Switzerland
Available from: 2018-01-02 Created: 2018-01-02 Last updated: 2018-08-22Bibliographically approved

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Lindström, AnnikaWickholm, Kristina

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
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  • Other locale
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Output format
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