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Food discard practices of householders
Journal of the American Dietetic Association
|March 1, 1987
Summary
Household food waste averages 1,587 grams weekly, driven by quality, storage, and leftovers. Consumers often lack clear food safety evaluation criteria, impacting discard decisions.
Area of Science:
- Food Science
- Consumer Behavior
- Waste Management
Background:
- Understanding household food discard is crucial for waste reduction strategies.
- Consumer decision-making processes regarding food waste are complex and influenced by various factors.
Purpose of the Study:
- To identify patterns and reasons for food discard in Oregon households.
- To analyze the relationship between household demographics, storage conditions, and food waste.
Main Methods:
- Conducted personal interviews with 243 households.
- Collected 7-day food discard records, with a 3-day subsample for detailed weighing.
- Validated householder estimates against laboratory measurements.
Main Results:
- Average weekly household food discard was 1,587 grams ($2.88).
- Key discard reasons included poor quality (produce), storage (meat/fish/poultry), non-use of leftovers, and plate waste (cereals/dairy).
- 29% of discarded food was deemed unsafe by consumers; age influenced discard reasons, and higher refrigerator temperatures correlated with increased discards.
Conclusions:
- Food discard is influenced by quality, storage, leftovers, and plate waste, with significant safety concerns.
- Consumer age and refrigerator temperature are key factors affecting food waste.
- There is a general lack of consumer knowledge regarding food safety evaluation criteria.