Wasted Food: U.S. Consumers' Reported Awareness, Attitudes, and Behaviors
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{"title"=>"Wasted food: U.S. consumers' reported awareness, attitudes, and behaviors", "type"=>"journal", "authors"=>[{"first_name"=>"Roni A.", "last_name"=>"Neff", "scopus_author_id"=>"7005079674"}, {"first_name"=>"Marie L.", "last_name"=>"Spiker", "scopus_author_id"=>"56716195800"}, {"first_name"=>"Patricia L.", "last_name"=>"Truant", "scopus_author_id"=>"56716519700"}], "year"=>2015, "source"=>"PLoS ONE", "identifiers"=>{"sgr"=>"84936803095", "pmid"=>"26062025", "pui"=>"605098216", "isbn"=>"10.1371/journal.pone.0127881", "scopus"=>"2-s2.0-84936803095", "doi"=>"10.1371/journal.pone.0127881", "issn"=>"19326203"}, "id"=>"b98e68d9-5948-31b8-90ce-d2ae482773f2", "abstract"=>"The U.S. wastes 31 to 40% of its post-harvest food supply, with a substantial portion of this waste occurring at the consumer level. Globally, interventions to address wasted food have proliferated, but efforts are in their infancy in the U.S. To inform these efforts and provide baseline data to track change, we performed a survey of U.S. consumer awareness, attitudes and behaviors related to wasted food. The survey was administered online to members of a nationally representative panel (N=1010), and post-survey weights were applied. The survey found widespread (self-reported) awareness of wasted food as an issue, efforts to reduce it, and knowledge about how to do so, plus moderately frequent performance of waste-reducing behaviors. Three-quarters of respondents said they discard less food than the average American. The leading motivations for waste reduction were saving money and setting an example for children, with environmental concerns ranked last. The most common reasons given for discarding food were concern about foodborne illness and a desire to eat only the freshest food. In some cases there were modest differences based on age, parental status, and income, but no differences were found by race, education, rural/urban residence or other demographic factors. Respondents recommended ways retailers and restaurants could help reduce waste. This is the first nationally representative consumer survey focused on wasted food in the U.S. It provides insight into U.S. consumers' perceptions related to wasted food, and comparisons to existing literature. The findings suggest approaches including recognizing that many consumers perceive themselves as being already-knowledgeable and engaged, framing messages to focus on budgets, and modifying existing messages about food freshness and aesthetics. This research also suggests opportunities to shift retail and restaurant practice, and identifies critical research gaps.", "link"=>"http://www.mendeley.com/research/wasted-food-consumers-reported-awareness-attitudes-behaviors", "reader_count"=>163, "reader_count_by_academic_status"=>{"Unspecified"=>8, "Professor > Associate Professor"=>1, "Librarian"=>3, "Researcher"=>21, "Student > Doctoral Student"=>8, "Student > Ph. D. Student"=>29, "Student > Postgraduate"=>15, "Other"=>9, "Student > Master"=>39, "Student > Bachelor"=>20, "Lecturer"=>3, "Lecturer > Senior Lecturer"=>3, "Professor"=>4}, "reader_count_by_user_role"=>{"Unspecified"=>8, "Professor > Associate Professor"=>1, "Librarian"=>3, "Researcher"=>21, "Student > Doctoral Student"=>8, "Student > Ph. D. Student"=>29, "Student > Postgraduate"=>15, "Other"=>9, "Student > Master"=>39, "Student > Bachelor"=>20, "Lecturer"=>3, "Lecturer > Senior Lecturer"=>3, "Professor"=>4}, "reader_count_by_subject_area"=>{"Unspecified"=>17, "Agricultural and Biological Sciences"=>24, "Arts and Humanities"=>6, "Business, Management and Accounting"=>12, "Computer Science"=>4, "Decision Sciences"=>1, "Earth and Planetary Sciences"=>2, "Economics, Econometrics and Finance"=>6, "Energy"=>1, "Engineering"=>12, "Environmental Science"=>25, "Nursing and Health Professions"=>7, "Biochemistry, Genetics and Molecular Biology"=>2, "Medicine and Dentistry"=>10, "Sports and Recreations"=>1, "Psychology"=>9, "Social Sciences"=>24}, "reader_count_by_subdiscipline"=>{"Medicine and Dentistry"=>{"Medicine and Dentistry"=>10}, "Social Sciences"=>{"Social Sciences"=>24}, "Decision Sciences"=>{"Decision Sciences"=>1}, "Sports and Recreations"=>{"Sports and Recreations"=>1}, "Psychology"=>{"Psychology"=>9}, "Unspecified"=>{"Unspecified"=>17}, "Environmental Science"=>{"Environmental Science"=>25}, "Arts and Humanities"=>{"Arts and Humanities"=>6}, "Engineering"=>{"Engineering"=>12}, "Energy"=>{"Energy"=>1}, "Earth and Planetary Sciences"=>{"Earth and Planetary Sciences"=>2}, "Economics, Econometrics and Finance"=>{"Economics, Econometrics and Finance"=>6}, "Agricultural and Biological Sciences"=>{"Agricultural and Biological Sciences"=>24}, "Computer Science"=>{"Computer Science"=>4}, "Business, Management and Accounting"=>{"Business, Management and Accounting"=>12}, "Nursing and Health Professions"=>{"Nursing and Health Professions"=>7}, "Biochemistry, Genetics and Molecular Biology"=>{"Biochemistry, Genetics and Molecular Biology"=>2}}, "reader_count_by_country"=>{"Romania"=>1, "United States"=>3, "Brazil"=>1, "Spain"=>1, "Indonesia"=>1}, "group_count"=>15}

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Figshare

  • {"files"=>["https://ndownloader.figshare.com/files/2105655"], "description"=>"<p>Responses to four-point Likert-type questions about eight possible motivations for reducing the amount of food discarded. Percentages indicate the proportion of respondents who chose each response, adjusted to 100%.</p>", "links"=>[], "tags"=>["freshest food", "baseline data", "Wasted Food", "Consumer awareness", "framing messages", "wastes 31", "Representative Panel", "representative consumer survey", "ways retailers", "consumer level", "waste reduction", "foodborne illness", "track change", "restaurant practice", "U.S", "food freshness", "discarding food", "Reported Awareness", "research gaps"], "article_id"=>1445192, "categories"=>["Biological Sciences", "Science Policy", "Ecology"], "users"=>["Roni A. Neff", "Marie L. Spiker", "Patricia L. Truant"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0127881.g001", "stats"=>{"downloads"=>2, "page_views"=>14, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Reported_Importance_of_Motivations_to_Reduce_Food_Discards_/1445192", "title"=>"Reported Importance of Motivations to Reduce Food Discards.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2015-06-10 03:44:27"}
  • {"files"=>["https://ndownloader.figshare.com/files/2105656"], "description"=>"<p>Responses regarding eight possible reasons for discarding food. Percentages indicate the proportion of respondents who chose each response. * Restricted to respondents reporting in a separate question that they compost at least some of their food; percentages for all other motivations reflect the entire sample.</p>", "links"=>[], "tags"=>["freshest food", "baseline data", "Wasted Food", "Consumer awareness", "framing messages", "wastes 31", "Representative Panel", "representative consumer survey", "ways retailers", "consumer level", "waste reduction", "foodborne illness", "track change", "restaurant practice", "U.S", "food freshness", "discarding food", "Reported Awareness", "research gaps"], "article_id"=>1445193, "categories"=>["Biological Sciences", "Science Policy", "Ecology"], "users"=>["Roni A. Neff", "Marie L. Spiker", "Patricia L. Truant"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0127881.g002", "stats"=>{"downloads"=>3, "page_views"=>22, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Agreement_with_Statements_Related_to_Discarding_Food_/1445193", "title"=>"Agreement with Statements Related to Discarding Food.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2015-06-10 03:44:27"}
  • {"files"=>["https://ndownloader.figshare.com/files/2105657"], "description"=>"<p>Responses to five-point Likert-type questions about the frequency of performing nine behaviors related to food shopping. Percentages indicate the proportion of respondents who chose each response. Behaviors classified as “food waste reducing” are italicized; behaviors classified as “food waste promoting” are non-italicized.</p>", "links"=>[], "tags"=>["freshest food", "baseline data", "Wasted Food", "Consumer awareness", "framing messages", "wastes 31", "Representative Panel", "representative consumer survey", "ways retailers", "consumer level", "waste reduction", "foodborne illness", "track change", "restaurant practice", "U.S", "food freshness", "discarding food", "Reported Awareness", "research gaps"], "article_id"=>1445194, "categories"=>["Biological Sciences", "Science Policy", "Ecology"], "users"=>["Roni A. Neff", "Marie L. Spiker", "Patricia L. Truant"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0127881.g003", "stats"=>{"downloads"=>4, "page_views"=>26, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Reported_Frequency_of_Shopping_Behaviors_/1445194", "title"=>"Reported Frequency of Shopping Behaviors.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2015-06-10 03:44:27"}
  • {"files"=>["https://ndownloader.figshare.com/files/2105658"], "description"=>"<p>Responses to three-point Likert-type questions about the frequency of performing nine behaviors related to food preparation. Percentages indicate the proportion of respondents who chose each response. Behaviors classified as “food waste reducing” are italicized; behaviors classified as “food waste promoting” are non-italicized.</p>", "links"=>[], "tags"=>["freshest food", "baseline data", "Wasted Food", "Consumer awareness", "framing messages", "wastes 31", "Representative Panel", "representative consumer survey", "ways retailers", "consumer level", "waste reduction", "foodborne illness", "track change", "restaurant practice", "U.S", "food freshness", "discarding food", "Reported Awareness", "research gaps"], "article_id"=>1445195, "categories"=>["Biological Sciences", "Science Policy", "Ecology"], "users"=>["Roni A. Neff", "Marie L. Spiker", "Patricia L. Truant"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0127881.g004", "stats"=>{"downloads"=>2, "page_views"=>15, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Reported_Frequency_of_Food_Preparation_Behaviors_/1445195", "title"=>"Reported Frequency of Food Preparation Behaviors.", "pos_in_sequence"=>0, "defined_type"=>1, "published_date"=>"2015-06-10 03:44:27"}
  • {"files"=>["https://ndownloader.figshare.com/files/2105659"], "description"=>"<p><sup><b>+</b></sup>Due to rounding, some categories do not sum to 100 percent.</p><p><sup>a</sup> percentage is based on population age 18, not total population.</p><p><sup>b</sup> refers to percentage of households with members under age 18</p><p><sup>c</sup> refers to percentage of foreign-born individuals</p><p>Sources for US data: 1–2012 CPS ASEC; 2–2014 CPS ASEC; 3–2013 CPS ASEC.</p><p>[<a href=\"http://www.plosone.org/article/info:doi/10.1371/journal.pone.0127881#pone.0127881.ref024\" target=\"_blank\">24</a>–<a href=\"http://www.plosone.org/article/info:doi/10.1371/journal.pone.0127881#pone.0127881.ref026\" target=\"_blank\">26</a>]</p><p>Respondent Demographics, Unweighted<a href=\"http://www.plosone.org/article/info:doi/10.1371/journal.pone.0127881#t001fn001\" target=\"_blank\"><sup>+</sup></a>.</p>", "links"=>[], "tags"=>["freshest food", "baseline data", "Wasted Food", "Consumer awareness", "framing messages", "wastes 31", "Representative Panel", "representative consumer survey", "ways retailers", "consumer level", "waste reduction", "foodborne illness", "track change", "restaurant practice", "U.S", "food freshness", "discarding food", "Reported Awareness", "research gaps"], "article_id"=>1445196, "categories"=>["Biological Sciences", "Science Policy", "Ecology"], "users"=>["Roni A. Neff", "Marie L. Spiker", "Patricia L. Truant"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0127881.t001", "stats"=>{"downloads"=>1, "page_views"=>12, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Respondent_Demographics_Unweighted_/1445196", "title"=>"Respondent Demographics, Unweighted<sup>+</sup>.", "pos_in_sequence"=>0, "defined_type"=>3, "published_date"=>"2015-06-10 03:44:27"}
  • {"files"=>["https://ndownloader.figshare.com/files/2105660"], "description"=>"<p>* p<0.05</p><p><sup>a</sup> For each chi-square test, the percentages shown represent column proportions.</p><p><sup>b</sup> Household Income Quintiles: Q1: less than $29,000; Q2: $30,000 to $59,999; Q3: $60,000 to $84,999; Q4: $85,000 to $124,999; Q5: $125,000 or more.</p><p>Survey results (selected) and chi-square tests <a href=\"http://www.plosone.org/article/info:doi/10.1371/journal.pone.0127881#t002fn002\" target=\"_blank\"><sup>a</sup></a>.</p>", "links"=>[], "tags"=>["freshest food", "baseline data", "Wasted Food", "Consumer awareness", "framing messages", "wastes 31", "Representative Panel", "representative consumer survey", "ways retailers", "consumer level", "waste reduction", "foodborne illness", "track change", "restaurant practice", "U.S", "food freshness", "discarding food", "Reported Awareness", "research gaps"], "article_id"=>1445197, "categories"=>["Biological Sciences", "Science Policy", "Ecology"], "users"=>["Roni A. Neff", "Marie L. Spiker", "Patricia L. Truant"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0127881.t002", "stats"=>{"downloads"=>6, "page_views"=>13, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Survey_results_selected_and_chi_square_tests_a_/1445197", "title"=>"Survey results (selected) and chi-square tests <sup>a</sup>.", "pos_in_sequence"=>0, "defined_type"=>3, "published_date"=>"2015-06-10 03:44:27"}
  • {"files"=>["https://ndownloader.figshare.com/files/2105672", "https://ndownloader.figshare.com/files/2105673", "https://ndownloader.figshare.com/files/2105674", "https://ndownloader.figshare.com/files/2105675", "https://ndownloader.figshare.com/files/2105676", "https://ndownloader.figshare.com/files/2105677", "https://ndownloader.figshare.com/files/2105678"], "description"=>"<div><p>The U.S. wastes 31 to 40% of its post-harvest food supply, with a substantial portion of this waste occurring at the consumer level. Globally, interventions to address wasted food have proliferated, but efforts are in their infancy in the U.S. To inform these efforts and provide baseline data to track change, we performed a survey of U.S. consumer awareness, attitudes and behaviors related to wasted food. The survey was administered online to members of a nationally representative panel (N=1010), and post-survey weights were applied. The survey found widespread (self-reported) awareness of wasted food as an issue, efforts to reduce it, and knowledge about how to do so, plus moderately frequent performance of waste-reducing behaviors. Three-quarters of respondents said they discard less food than the average American. The leading motivations for waste reduction were saving money and setting an example for children, with environmental concerns ranked last. The most common reasons given for discarding food were concern about foodborne illness and a desire to eat only the freshest food. In some cases there were modest differences based on age, parental status, and income, but no differences were found by race, education, rural/urban residence or other demographic factors. Respondents recommended ways retailers and restaurants could help reduce waste. This is the first nationally representative consumer survey focused on wasted food in the U.S. It provides insight into U.S. consumers’ perceptions related to wasted food, and comparisons to existing literature. The findings suggest approaches including recognizing that many consumers perceive themselves as being already-knowledgeable and engaged, framing messages to focus on budgets, and modifying existing messages about food freshness and aesthetics. This research also suggests opportunities to shift retail and restaurant practice, and identifies critical research gaps.</p></div>", "links"=>[], "tags"=>["freshest food", "baseline data", "Wasted Food", "Consumer awareness", "framing messages", "wastes 31", "Representative Panel", "representative consumer survey", "ways retailers", "consumer level", "waste reduction", "foodborne illness", "track change", "restaurant practice", "U.S", "food freshness", "discarding food", "Reported Awareness", "research gaps"], "article_id"=>1445199, "categories"=>["Biological Sciences", "Science Policy", "Ecology"], "users"=>["Roni A. Neff", "Marie L. Spiker", "Patricia L. Truant"], "doi"=>["https://dx.doi.org/10.1371/journal.pone.0127881.s001", "https://dx.doi.org/10.1371/journal.pone.0127881.s002", "https://dx.doi.org/10.1371/journal.pone.0127881.s003", "https://dx.doi.org/10.1371/journal.pone.0127881.s004", "https://dx.doi.org/10.1371/journal.pone.0127881.s005", "https://dx.doi.org/10.1371/journal.pone.0127881.s006", "https://dx.doi.org/10.1371/journal.pone.0127881.s007"], "stats"=>{"downloads"=>24, "page_views"=>12, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Wasted_Food_U_S_Consumers_Reported_Awareness_Attitudes_and_Behaviors_/1445199", "title"=>"Wasted Food: U.S. Consumers' Reported Awareness, Attitudes, and Behaviors", "pos_in_sequence"=>0, "defined_type"=>4, "published_date"=>"2015-06-10 03:44:27"}

PMC Usage Stats | Further Information

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  • {"unique-ip"=>"262", "full-text"=>"342", "pdf"=>"12", "scanned-summary"=>"0", "scanned-page-browse"=>"0", "figure"=>"0", "supp-data"=>"3", "cited-by"=>"3", "year"=>"2018", "month"=>"5"}
  • {"unique-ip"=>"117", "full-text"=>"160", "pdf"=>"5", "scanned-summary"=>"0", "scanned-page-browse"=>"0", "figure"=>"36", "supp-data"=>"11", "cited-by"=>"0", "year"=>"2018", "month"=>"6"}
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  • {"unique-ip"=>"111", "full-text"=>"126", "pdf"=>"8", "scanned-summary"=>"0", "scanned-page-browse"=>"0", "figure"=>"0", "supp-data"=>"1", "cited-by"=>"0", "year"=>"2018", "month"=>"8"}
  • {"unique-ip"=>"235", "full-text"=>"294", "pdf"=>"16", "scanned-summary"=>"0", "scanned-page-browse"=>"0", "figure"=>"2", "supp-data"=>"18", "cited-by"=>"2", "year"=>"2018", "month"=>"10"}
  • {"unique-ip"=>"208", "full-text"=>"236", "pdf"=>"14", "scanned-summary"=>"0", "scanned-page-browse"=>"0", "figure"=>"1", "supp-data"=>"3", "cited-by"=>"1", "year"=>"2019", "month"=>"2"}
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  • {"unique-ip"=>"288", "full-text"=>"355", "pdf"=>"20", "scanned-summary"=>"0", "scanned-page-browse"=>"0", "figure"=>"12", "supp-data"=>"17", "cited-by"=>"2", "year"=>"2019", "month"=>"4"}
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Relative Metric

{"start_date"=>"2015-01-01T00:00:00Z", "end_date"=>"2015-12-31T00:00:00Z", "subject_areas"=>[]}
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