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This paper aims to provide a perspective on food waste by tourists and tourist households, now and in the future.

This is a perspective article that summarizes contemporary thinking about food waste and conceptualizes food waste specifically for tourist household settings.

In tourism, food is more than nourishment and extends to visitor experiences and attractions. Yet food waste arising from tourism activity is a major environmental and societal issue. Festive moods and holiday spirits – synonymous with over-sized portions, bountiful buffets and entertainment excess – exacerbate food waste. Cultural norms that portray food waste as a sign of good hospitality further aggravate the problem. This paper argues that efforts to reduce food waste in tourism require new conceptualizations of tourist households, and where food waste occurs in relation to tourism, and of who should be responsible for preventing and managing food waste.

The tourism industry faces ever-growing economical, societal and legislative reasons to address food waste, which are dynamic and difficult to predict.

Savvy meal providers will migrate towards reducing their food waste or turning it into assets. However, a focus on preventing food waste only in traditional food service and accommodation establishments ignores the reality of growing tourist households and will stifle sustainability efforts unless theoretically unpacked and practically addressed.

A third of food produced globally is lost or wasted. Stark facts, proclamations and regulations underscore food waste as a burgeoning global problem with major environmental, social and economic costs.

Food waste, in general, and by tourists, is a burgeoning environmental, social and economic challenge. This is one of the first articles to focus on this topic and introduces the concept of tourist households.

Little work has directly addressed the potential to control food waste. This chapter focuses on behavioral nudges and their potential to reduce food waste and, in turn, implications for food security.

Key methodological and definitional challenges that must be met to make effective use of interventions to reduce food waste are examined. Chief among these challenges are determining welfare measures that are robust to the behavioral anomalies and apparently inconsistent preferences observed under behavioral interventions.

Targeted reductions in food waste can be significantly impacted by simple behavioral interventions either in institutional settings or within the home. Some evidence suggests that food waste is rampant not only in developed countries, but also among developing countries.

Our findings highlight the need to create a research program addressing the behavioral causes of food waste both in developed and developing country contexts.

The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies.

This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions.

The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food.

This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home.

This research will guide future product development for frozen foods with regard to dietary planning and portion control.

The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices.

This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.

This study aims to provide insights into the drivers of student engagement in food waste reduction strategies in educational institutions. The proposed research model integrates social media celebrities' attractiveness, expertise and trustworthiness with the value belief norm (VBN) theory to explore their influence on students' behaviour towards food waste reduction.

The data were collected from 417 students enrolled in public and private universities in the Riyadh and Macca regions of Saudi Arabia to evaluate the proposed model. The partial least squares-structural equation modelling (PLS-SEM) was employed to analyse the responses.

The results showed that VBN theory's components, such as values (biospheric, altruistic and egoistic), beliefs (new ecological paradigm, awareness of consequences and aspirations of responsibility) and norms significantly and positively influence food waste reduction behavioural intentions. It was also discovered from the results that social media celebrities' attractiveness, expertise and trustworthiness influence food waste reduction behavioural intentions.

This study contributes significantly to the literature by identifying factors influencing student engagement in food waste reduction strategies in educational institutions where limited research exists. It fills this research gap by developing a novel theoretical framework integrating social media celebrities' attributes with the VBN theory to explain these factors.

The purpose of this short communication is to shed light on the accuracy of quantification methods of household food waste (HFW).

Thirty-seven recently published studies in HFW were surveyed for this commentary. Exemplary methods and findings of these studies were compared.

It is challenging to draw conclusions on the amount of the HFW per person/town/country due to the inconsistent and heterogeneous methodologies used. We recommend using direct measurements or triangulation of methods to help ensure valid findings. Governments should incentivize consumers to deliver their food waste to designated locations where weights could accurately be assessed. Monetary or tax incentives could help stimulate an accurate accounting of waste and encourage reductions. Food waste measurements should be consistently reported as kg/person/week.

Food and water security must be provided for all. It is estimated that one-third of edible food for humans is currently lost or wasted globally. According to the World Food Program (WFP), this is about 1.3 billion tons of food per year and at the same time this wasted food could be sufficient to feed two billion people.

The aim of this paper is to fill a gap in the literature about the magnitude and significance of HFW and its impact on the environment and social welfare. Currently, there are no generally accepted uniform methods of food waste quantification at the household level. This original communication brings the importance and challenges of the quantification of HFW to light.

The present paper aims to reveal how different cultures, as reflected by cultural norms, traditions, and social expectations, influence food waste behaviour in different regions of the world.

A systematic multifaceted literature review was employed as a main research tool.

The focal role of education and awareness campaigns in reducing household food waste and promoting responsible food consumption behaviours is revealed. The importance of guilt, behavioural control, negative attitudes towards leftovers, and social norms are among the most important factors predicting intentions to reduce food waste. Cultural beliefs significantly shape food attitudes and waste. Tailoring sustainable practices to traditions helps to ensure food security. Embracing cultural diversity can lead to the development of effective and sustainable food consumption patterns across different parts of the world.

To the best of the authors’ knowledge, this is the first paper fully devoted to revealing how different cultural backgrounds shape food consumption habits and which marketing strategies aiming to nudge positive changes in responsible food consumption are preferred in different cultural contexts.

This study aims to explore the use of a double diamond design method to engage the industry in a sector-wide response to the issues of food waste as constructed by consumers. This particular design method is achieved by an exploration of a collective intelligence-participatory design (CIPD) project to engage industry participants in understanding and responding to consumers’ perceptions of the role of packaging in reducing food waste.

Using the UK Design Council’s double diamond design method as a guiding conceptual principle, the project recruited industry participants from medium to large food businesses across various food categories. Two scoping workshops with industry were held prior to the initiation of a 12-stage project (n = 57), and then two industry workshops were held (n = 4 and 14). Eighty participants completed an online qualitative survey, and 23 industry participants took part in a Think Tank Sprint Series. The Think Tanks used participatory design approaches to understand barriers and opportunities for change within food industry sub-sectors and test the feasibility and acceptability of package designs to reduce consumer waste.

For CIPD to work for complex problems involving industry, it is vital that stakeholders across macro- and micro-subsystems are involved and that adequate time is allowed to address that complexity. Using both the right tools for engagement and the involvement of the right mix of representatives across various sectors of industry is critical to reducing blame shift. The process of divergence and convergence allowed clear insight into the long-term multi-pronged approach needed for the complex problem.

Participatory design has been useful within various behaviour change settings. This paper has demonstrated the application of the double diamond model in a social marketing setting, adding value to an industry-wide project that included government, peak bodies, manufacturing and production and retailers.

Higher education institutions (HEIs) play a pivotal role in fostering economic development by cultivating skilled workforce and generating knowledge and innovation. However, HEIs may pose a potential risk to sustainable economic development due to the generation of food waste inside their campus canteens. Therefore, this study aims to examine the influence of attitude, subjective norm (SN), perceived behavior control (PBC), religiosity and pro-social behavior among State Islamic Religious College (SIRC) students on their intention to avoid food waste behavior. This study also focused on the mediating role of the three original theory of planned behavior (TPB) variables and pro-social behavior in the relationship between religiosity and the intention to reduce food waste.

Questionnaires were used to collect data from 443 students at SIRC. The collected data were processed and analyzed using structural equation modelling to test direct, indirect and mediating effects.

The empirical results indicated that the eagerness of students at SIRC to reduce their behavior of leaving food behind can be driven by their negative attitudes or views toward food waste, the practice of religious teachings in their lives, the belief that they can avoid food waste and their concern for the environment. The empirical results reveal that even though religiosity influences SN, it is unable to strengthen the relationship between religiosity and the desire to be anti-food waste.

In addition to contributing to the food waste literature in the context of eating behavior, the results of this study have theoretical and practical implications.

To assess SIRC students’ behavioral intentions to avoid food waste behavior, this study used a contemporary setting to measure attitude, SN, PBC, religiosity and pro-social behavior, so strengthening the TPB’s empirical underpinning.

This chapter examines the role of stakeholders, cocreation, and pro-environmental behaviors in Google’s efforts to reduce the environmental impact of their food waste. It describes several different strategies that the company undertook and the outcomes of those efforts. These efforts ranged from working with suppliers and employees to use food that was normally wasted to implementing a waste measuring and feedback system. The case highlights the challenges, current impact, and risks of the different strategies.

The chapter covers the theories and models of stakeholder influence on sustainability, new product development through cocreation, and pro-environmental behaviors; it applies these concepts to Google’s food waste program.

The results of the study contribute to the frameworks on cocreation and stakeholder management to include ideas for encouraging pro-environmental behavior through various social practices (measuring and monitoring waste, building supply chain partnerships, and cocreating new products with stakeholders).

The findings of this chapter will help other companies with ideas for successfully reducing food waste and its environmental impact by illustrating new ideas for engaging stakeholders in the supply chain.

This chapter analyzes consumers’ social representations associated with food waste and their influence on their behavior. A series of semi-structured face-to-face interviews was conducted with 22 individuals, who were heterogeneous in terms of age (21–64, mean age 42), gender, SPC, geographical location, and family situation. The second set of data collection involved administering a questionnaire to 76 consumers aged between 19 and 37 in France. They were asked to give four synonyms on the basis of key words (waste and food waste) and to classify 20 terms presented to them from the most to the least significant as regards the theme of food waste. The results show that food waste depends on the individual’s emotional and gustatory, health-related, economic and/or symbolic, and moral representations. The central core of social representations is around the nature/culture of food. Managerial action should focus on the revalorization of foods and to restoring meaning to the eating/food relationship, orienting consumers toward the hedonic, ethical and symbolic values of food products, and experiences.