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Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability
Hanieh Moshtaghian1, Kim Bolton1, Kamran Rousta1
1Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
Foods (Basel, Switzerland)
|November 27, 2021
Summary
Upcycled foods utilize safe, unmarketable ingredients, tackling food waste. Developing consumer-friendly definitions and understanding public acceptance are key to integrating this sustainable food category.
Area of Science:
- Food Science
- Sustainability Studies
- Consumer Behavior
Background:
- Upcycled foods repurpose ingredients not typically consumed by humans, such as damaged produce or food preparation by-products.
- This emerging food category faces challenges in definition, waste management hierarchy integration, and public acceptance.
Purpose of the Study:
- To review the challenges in defining upcycled foods.
- To propose an updated food waste management hierarchy including upcycled foods.
- To identify factors influencing public acceptability of upcycled foods.
Main Methods:
- Literature review of existing upcycled food definitions.
- Analysis of food waste management hierarchies.
- Review of studies on consumer perceptions and food attributes.
Main Results:
- Multiple definitions exist, but a consumer-friendly one is needed.
- A proposed hierarchy places upcycled food production above animal feed production but below redistribution.
- Consumer demographics, beliefs, and food quality cues significantly impact acceptability.
Conclusions:
- Clear, consumer-focused definitions are essential for upcycled food adoption.
- Integrating upcycled foods into waste management strategies requires clear guidelines.
- Addressing consumer perceptions is critical for the successful market introduction of upcycled foods.
