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The impact of food preservation on food waste
PURPOSE: The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer s...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Emerald Publishing Limited
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5868547/ https://www.ncbi.nlm.nih.gov/pubmed/29720739 http://dx.doi.org/10.1108/BFJ-02-2017-0114 |
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author | Martindale, Wayne Schiebel, Walter |
author_facet | Martindale, Wayne Schiebel, Walter |
author_sort | Martindale, Wayne |
collection | PubMed |
description | PURPOSE: The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. DESIGN/METHODOLOGY/APPROACH: The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. FINDINGS: The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. RESEARCH LIMITATIONS/IMPLICATIONS: This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. PRACTICAL IMPLICATIONS: This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. SOCIAL IMPLICATIONS: The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. ORIGINALITY/VALUE: This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households. |
format | Online Article Text |
id | pubmed-5868547 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Emerald Publishing Limited |
record_format | MEDLINE/PubMed |
spelling | pubmed-58685472018-04-30 The impact of food preservation on food waste Martindale, Wayne Schiebel, Walter Br Food J Research Paper PURPOSE: The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. DESIGN/METHODOLOGY/APPROACH: The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. FINDINGS: The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. RESEARCH LIMITATIONS/IMPLICATIONS: This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. PRACTICAL IMPLICATIONS: This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. SOCIAL IMPLICATIONS: The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. ORIGINALITY/VALUE: This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households. Emerald Publishing Limited 2017-12-04 2017 /pmc/articles/PMC5868547/ /pubmed/29720739 http://dx.doi.org/10.1108/BFJ-02-2017-0114 Text en © Wayne Martindale and Walter Schiebel Published by Emerald Publishing Limited. This article is published under the Creative Commons Attribution (CC BY 4.0) licence. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial & non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this licence may be seen at http://creativecommons.org/licences/by/4.0/legalcode |
spellingShingle | Research Paper Martindale, Wayne Schiebel, Walter The impact of food preservation on food waste |
title | The impact of food preservation on food waste |
title_full | The impact of food preservation on food waste |
title_fullStr | The impact of food preservation on food waste |
title_full_unstemmed | The impact of food preservation on food waste |
title_short | The impact of food preservation on food waste |
title_sort | impact of food preservation on food waste |
topic | Research Paper |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5868547/ https://www.ncbi.nlm.nih.gov/pubmed/29720739 http://dx.doi.org/10.1108/BFJ-02-2017-0114 |
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