Drivers of food waste and their implications for sustainable policy development

By Krista L. Thyberg, David Tonjes. 2016

846 citations recorded by the source corpus.

Subfields: Food Science, Industrial and Manufacturing Engineering, Plant Science

View Paper: https://www.semanticscholar.org/paper/8c4b23d20fdd3a17c46d4ef6b893a01d0b6870cc

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Citations in the corpus

“Reduce Food Waste, Save Money”: Testing a Novel Intervention to Reduce Household Food Waste (2019, background): “…studies have shown that consumers feel “bad” or were otherwise concerned about throwing away food and this informs a negative attitude toward this behavior (Abeliotis, 2014; Evans, 2012; Graham-Rowe et al., 2014; Graham-Rowe, Jessop, & Sparks, 2015; Thyberg & Tonjes, 2016; Watson & Meah, 2012).”
The connection between urbanization and carbon emissions: a panel evidence from West Africa (2020, neutral): “(2008); Thyberg and Tonjes (2016); Liu et al.”
Food waste drivers in Europe, from identification to possible interventions (2016, background): “In the current circumstances, urbanisation, changing dietary habits and globalisation of agri-food markets are interconnected phenomena and affect the FSC structure, which adapts to evolving population needs and habits worldwide, by impacting on FW quantitatively and qualitatively [9,13].”
Can social media be a tool for reducing consumers’ food waste? A behaviour change experiment by a UK retailer (2017, background): “There is a growing literature on the drivers of food waste (Priefer et al., 2016; Thyberg and Tonjes, 2016).”
Food Waste and the ‘Green’ Consumer (2017, background): “Food is wasted due to consumer concern over quality, aesthetic or safety standards (Thyberg and Tonjes, 2016) or because too much food and drink was cooked, prepared or served, and not used in time (WRAP (Waste & Resources Action Program, 2009)).”
Circular Economy Models in Agro-Food Systems: A Review (2021, background): “Furthermore, waste prevention requires changes in people’s behavior, both at the corporate and individual levels [80].”
Recycling, recovering and preventing “food waste”: competing solutions for food systems sustainability in the United States and France (2016, background): “…the various causes of food losses and waste estating that up to half happens at the consumer level in developed countriese and calculated its economic cost eamounting to more than 161 million USD a year in the United States (Buzby et al., 2014; MEDDE, 2012; Thyberg and Tonjes, 2016;WRAP, 2013).”