Consumer behaviour in relation to food waste: a systematic literature review

• Published in: British food journal (1966) Vol. 124; no. 12; pp. 4420 - 4439
• Main Authors: dos Santos, Joina Ijuniclair Arruda Silva, da Silveira, Denis Silva, da Costa, Marconi Feitas, Duarte, Rafael Batista
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Publishing Limited 03.11.2022; Emerald Group Publishing Limited
• Subjects: Consumer behavior; Consumers; Coronaviruses; COVID-19; Food; Food waste; Literature reviews; Medical research; Pandemics; Public policy; Qualitative analysis; Research methodology; Research methods; Waste analysis; Food waste; Food consumption; Consumer behaviour; Systematic literature review
• ISSN: 0007-070X; 1758-4108
• DOI: 10.1108/BFJ-09-2021-1075

PurposeThe purpose of this systematic literature review (SLR) is to analyse which consumer behaviours are more evident in relation to food waste, in addition to seeking to identify which types of food are most wasted in homes and the methods which have been used by studies for such particularities. In this paper, it was possible to identify the universe of consumer characteristics covering the main contributions to the development of this theme with different points of view.Design/methodology/approachTo achieve this goal, the authors performed a SLR according to well-established guidelines set. The authors used tools to partially support the process, which relies on a four-member research team.FindingsThe authors report on 49 primary studies that deal the lack of planning, excessive purchases and the non-reuse of food leftovers by the consumer as the characteristics most evidenced as a consequence of food waste. Furthermore, fruits, vegetables and bread are the most wasted food. Regarding the most used research methods, some studies in this SLR use the qualitative method, but mostly food waste is analysed using the quantitative method.Originality/valueThis SLR is different because it seeks to group different aspects of food waste, mapping not only the consumer’s behavioural characteristics but also seeking to identify the most wasted food. The research contributed to finding theoretical gaps on the subject in favour of reducing waste, based on the findings that demonstrate causing food waste.