Leftovers lovers vs. haters: A latent class analysis on dinner leftover management behaviours.

Leftovers are particularly at risk of being discarded, and therefore a main component of household food waste. This study provides insights into sources of heterogeneity in leftover management behaviours, with a particular focus on the use of meal kits providing matched portion and ingredient sizes, and identifies consumer segments via a latent class analysis. We investigate whether belonging to a segment with positive attitudes toward leftovers, and engagement in conscious leftover management behaviours decreases the amounts of dinner leftovers and food waste. Besides, we demonstrate that several food waste antecedents, emotions, personal norms, intention and dinner procurement routines elicit leftover management segment membership. In addition to examining such individual differences, we also investigate the role of meal-level determinants, in particular, whether meal kits heterogeneously affect dinner leftovers depending on the consumer's leftover management segment. Data was collected from 868 households from six countries, using an online survey and diaries. Results of the latent class analysis point towards five consumer segments. We found differences in dinner leftovers amount across classes and detected heterogeneous effects of meal kits. That is, meal kits were able to diminish leftovers in two segments, but not in the other segments. These results provide novel insights into consumer heterogeneity regarding the occurrence, antecedents, and potential solutions of leftovers and resulting household food waste. Implications for both theory and policy are discussed.

A validated survey to measure household food waste.

To assess household food waste in large-scale studies with the aim to understand differences in food waste levels between households, surveys are often employed. Yet, survey measures rely on people's awareness of their own food waste levels, draw upon their memory of instances of food waste, and can be subject to social desirability. Therefore, existing survey measures may not be optimal in measuring household food waste. The Household Food Waste Questionnaire has been developed to ameliorate these issues. It uses a pre-announcement to increase awareness of food waste, focuses on a short and specific time period (i.e. the past week), and specifies detailed product categories, whereas previous surveys mostly used general questions without reference to time period or product category. The amount of household food waste estimated using the Household Food Waste Questionnaire is likely to considerably underestimate the actual amount, so the method should not be used to obtain accurate waste amounts, but rather to distinguish differences between households and/or across time. Advantages compared to existing survey methods are that it: •Distinguishes better between households with low versus high levels of food waste•Correlates more highly with other measurements of household food waste (diary, kitchen caddy, photograph coding).

Comparing wasted apples and oranges: An assessment of methods to measure household food waste.

Food waste has become a global concern in recent years, especially the household food waste that is generated in the developed world. Multiple methods to measure household food waste have been proposed, but little is known about their validity. Five methods are selected and investigated empirically: survey questions about general food waste over a non-specified period of time, diaries, photo coding, kitchen caddies, and pre-announced survey questions regarding a specific time period. In an experiment, respondents were asked to assess their food waste using some or all of these methods depending on condition. Overall, the general survey questions appear to be less valid, as these lead to large underestimation of the level of food waste, low variance in reported food waste across households compared to the other methods, and low correlations with other measures. The other four methods are relatively highly correlated. A survey about food waste in the past week appears to be a useful method for large-scale measurements to differentiate households according to the amount of food waste each produces, although it should be noted that this method underestimates the amount of food waste. Kitchen caddies and photo coding seem to be valid methods and, for small samples, provide alternatives to food diaries, which have been more commonly used.

Using a Virtual Store As a Research Tool to Investigate Consumer In-store Behavior.

People's responses to products and/or choice environments are crucial to understanding in-store consumer behaviors. Currently, there are various approaches (e.g., surveys or laboratory settings) to study in-store behaviors, but the external validity of these is limited by their poor capability to resemble realistic choice environments. In addition, building a real store to meet experimental conditions while controlling for undesirable effects is costly and highly difficult. A virtual store developed by virtual reality techniques potentially transcends these limitations by offering the simulation of a 3D virtual store environment in a realistic, flexible, and cost-efficient way. In particular, a virtual store interactively allows consumers (participants) to experience and interact with objects in a tightly controlled yet realistic setting. This paper presents the key elements of using a desktop virtual store to study in-store consumer behavior. Descriptions of the protocol steps to: 1) build the experimental store, 2) prepare the data management program, 3) run the virtual store experiment, and 4) organize and export data from the data management program are presented. The virtual store enables participants to navigate through the store, choose a product from alternatives, and select or return products. Moreover, consumer-related shopping behaviors (e.g., shopping time, walking speed, and number and type of products examined and bought) can also be collected. The protocol is illustrated with an example of a store layout experiment showing that shelf length and shelf orientation influence shopping- and movement-related behaviors. This demonstrates that the use of a virtual store facilitates the study of consumer responses. The virtual store can be especially helpful when examining factors that are costly or difficult to change in real life (e.g., overall store layout), products that are not presently available in the market, and routinized behaviors in familiar environments.

Missing Food, Missing Data? A Critical Review of Global Food Losses and Food Waste Data.

Food losses and food waste (FLW) have become a global concern in recent years and emerge as a priority in the global and national political agenda (e.g., with Target 12.3 in the new United Nations Sustainable Development Goals). A good understanding of the availability and quality of global FLW data is a prerequisite for tracking progress on reduction targets, analyzing environmental impacts, and exploring mitigation strategies for FLW. There has been a growing body of literature on FLW quantification in the past years; however, significant challenges remain, such as data inconsistency and a narrow temporal, geographical, and food supply chain coverage. In this paper, we examined 202 publications which reported FLW data for 84 countries and 52 individual years from 1933 to 2014. We found that most existing publications are conducted for a few industrialized countries (e.g., the United Kingdom and the United States), and over half of them are based only on secondary data, which signals high uncertainties in the existing global FLW database. Despite these uncertainties, existing data indicate that per-capita food waste in the household increases with an increase of per-capita GDP. We believe that more consistent, in-depth, and primary-data-based studies, especially for emerging economies, are badly needed to better inform relevant policy on FLW reduction and environmental impacts mitigation.

Can a virtual supermarket bring realism into the lab? Comparing shopping behavior using virtual and pictorial store representations to behavior in a physical store.

Immersive virtual reality techniques present new opportunities for research into consumer behavior. The current study examines whether the increased realism of a virtual store compared to pictorial (2D) stimuli elicits consumer behavior that is more in line with behavior in a physical store. We examine the number, variety, and type of products selected, amount of money spent, and responses to price promotions and shelf display, in three product categories (fruit & vegetables, milk, and biscuits). We find that virtual reality elicits behavior that is more similar to behavior in the physical store compared to the picture condition for the number of products selected (Milk: Mstore = 1.19, Mvirtual = 1.53, Mpictures = 2.58) and amount of money spent (Milk: Mstore = 1.27, Mvirtual = 1.53, Mpictures = 2.60 Euro), and for the selection of products from different areas of the shelf, both vertically (purchases from top shelves, milk and biscuits: Pstore = 21.6%, Pvirtual = 33.4%, Ppictures = 50.0%) and horizontally (purchase from left shelf, biscuits: Pstore = 35.5%, Pvirtual = 53.3%, Ppictures = 66.7%). This indicates that virtual reality can improve realism in responses to shelf allocation. Virtual reality was not able to diminish other differences between lab and physical store: participants bought more products and spent more money (for biscuits and fruit & vegetables), bought more national brands, and responded more strongly to price promotions in both virtual reality and pictorial representations than in the physical store. Implications for the use of virtual reality in studies of consumer food choice behavior as well as for future improvement of virtual reality techniques are discussed.

Inferring product healthfulness from nutrition labelling. The influence of reference points.

Despite considerable research on nutrition labelling, it has proven difficult to find a front-of-pack label which is informative about product healthfulness across various situations. This study examines the ability of different types of nutrition labelling schemes (multiple traffic light label, nutrition table, GDA, logo) to communicate product healthfulness (a) across different product categories, (b) between options from the same product category, and (c) when viewed in isolation and in comparison with another product. Results of two experiments in Germany and The Netherlands show that a labelling scheme with reference point information at the nutrient level (e.g., the traffic light label) can achieve all three objectives. Although other types of labelling schemes are also capable of communicating healthfulness, labelling schemes lacking reference point information (e.g., nutrition tables) are less effective when no comparison product is available, and labelling schemes based on overall product healthfulness within the category (e.g., logos) can diminish consumers' ability to differentiate between categories, leading to a potential misinterpretation of product healthfulness. None of the labels affected food preferences.

Front-of-pack nutrition labels. Their effect on attention and choices when consumers have varying goals and time constraints.

Although front-of-pack nutrition labeling can help consumers make healthier food choices, lack of attention to these labels limits their effectiveness. This study examines consumer attention to and use of three different nutrition labeling schemes (logo, multiple traffic-light label, and nutrition table) when they face different goals and resource constraints. To understand attention and processing of labels, various measures are used including self-reported use, recognition, and eye-tracking measures. Results of two experiments in different countries show that although consumers evaluate the nutrition table most positively, it receives little attention and does not stimulate healthy choices. Traffic-light labels and especially logos enhance healthy product choice, even when consumers are put under time pressure. Additionally, health goals of consumers increase attention to and use of nutrition labels, especially when these health goals concern specific nutrients.