Determinants and Prevention Strategies for Household Food Waste: An Exploratory Study in Taiwan

• Published in: Foods Vol. 10; no. 10; p. 2331
• Main Authors: Teng, Chih-Ching, Chih, Chueh, Yang, Wen-Ju, Chien, Chia-Hui
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 30.09.2021; MDPI
• Subjects: Airports; Convenience stores; Cooking; Food; food knowledge and skill; Food science; Food waste; food waste prevention strategy; food waste reduction; household food provider; household food waste; Household wastes; Households; Identity; Mitigation; Prevention; Reduction; Taiwan
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10102331

Given the large amount of food waste coming from households, reducing household food waste is essential to the mitigation of overall food waste and the provision of multi-faceted benefits for both people and the planet. This study identifies factors and management strategies for the reduction of household food waste in the Taiwanese household setting. Using snowball sampling, semi-structured interviews are conducted to collect data from 27 household food providers in Taipei. The research findings identify four critical motivators and four barriers to minimizing household food waste in Taiwan. The most frequently mentioned motivator for the reduction of food waste is a convenient shopping environment, and the most important barrier is lack of knowledge for assessing the edibility of food. Additionally, four major prevention strategies are identified to help reduce household food waste: (1) planned purchase schedule; (2) skills to keep food fresh and longer; (3) understanding family preferences and leftover management, and (4) sharing additional food and co-procurement and cooking. The results of this study not only help improve the understanding and application of Chinese household food waste reduction, but also demonstrate the significance of its socio-cultural impacts in future studies.