Consumption Behavior and Residential Food Waste during the COVID-19 Pandemic Outbreak in Brazil
Abstract
:1. Introduction
2. Theoretical Background
2.1. Intention to Reduce Food Waste
2.2. Routines of Food Purchase Planning
2.3. Routines of Food Purchase on Sale
2.4. Knowledge of Labeling
2.5. Management Routines of Leftovers or Uneaten Food
2.6. Activities to Avoid Food Waste
2.7. The Economic Value of Food Waste
3. Methodology
3.1. Questionnaire
3.2. Sample Collection
3.3. Data Analysis
4. Results
4.1. Sociodemographic Characteristics of the Respondents
4.2. Descriptive Results
4.3. Testing of Hypotheses
routines − 0.975 Routines for planning the purchase of food on sale − 0.496 Knowledge of labeling + 2.328
Routines for handling leftovers and uneaten food − 0.254 Activities to avoid food waste
- According to what was established for H1, the intention to reduce food waste in households is positively related to reducing the economic value of their waste. It was verified that the connection between these variables is positive (β = 0.822), with a significance of 0.000, confirming the hypothesis that with a greater intention to reduce wastage, the economic value of the waste decreases.
- The planning of purchases is related to less food waste and, consequently, to the reduction in the economic value of waste. As a matter of fact, a hypothesis on the use of a shopping list as a planning element was raised (H2). It was found that the connection between these variables is negative (β = −0.338), with a significance of 0.418; consequently, there are no sufficient elements to confirm the hypothesis that the use of a shopping list will reduce the economic value of food waste.
- The purchase of food on sale will reduce the economic value of waste if buying in a sale reduces food spending (H3). It was found that the connection between these variables is negative (β = −0.975), and the significance was 0.039, which confirms an inverse relationship between the variables to the hypothesis that purchasing food on sale contributes to the reduction in the economic value of waste.
- Knowledge of labeling is essential for proper handling of purchased products and can contribute to reducing the value of waste (H4). It was found that the connection between these variables is negative (β = −1.343), with a significance of 0.180, not confirming the hypothesis that knowledge of the labeling of the food can contribute to reducing the value of waste.
- The management of leftover or uneaten food is connected to better handling of uneaten food, whether due to overcooking or inappropriate storage, and will reduce its economic value (H5). It was found that the connection between these variables was positive (β = 2.328), with a significance of 0.000, which confirms the hypothesis that in households where waste is prevented, the economic value of waste is reduced.
- Activities to avoid food waste led to waste prevention and reduced its economic value (H6). In this sense, the connection between these variables is negative (β = −0.254), with a significance of 0.710, not confirming the hypothesis that activities to avoid food waste will reduce its economic value.
5. Discussion
5.1. Analysis of Sociodemographic Results
5.2. Analysis of the Hypothesis
- The planning of the purchase (H2) is related to less food waste and, consequently, to the reduction in the economic value of waste. The hypothesis on the use of a shopping list as a planning element (H2) was not confirmed. This result is contrary to those reported by Principato [45], Stancu et al. [41], and Geffen et al. [50], who found a positive relationship between the use of a shopping list and the reduction in the economic value of waste. A more detailed study of the activities involved in purchasing planning would be necessary to verify the present finding, which could be motivated by the nonverification of stocks or poor planning of the menus, as well as the context of the crisis for the pandemic.
- The purchase of food on sale (H3) will reduce the economic value of waste if buying for sale reduces food spending. The hypothesis that purchasing food on sale contributes to the reduction in the economic value of waste was partially confirmed. This is due to food being worthless and aligned with changes in purchasing during times of crisis and uncertainty when seeking to make savings [36,37,51,58]. However, it is important to note that buying food on sale may lead to buying more, especially during pandemics.
- Knowledge of labeling (H4) is essential for proper handling of purchased products and can contribute to reducing the value of waste if the information on the labels is considered during the selection and purchase of products. Nevertheless, the hypothesis that knowledge of the labeling of the food can contribute to reducing the value of waste was not confirmed. This finding contrasts with those reported by Jribi et al. [11], Zainal and Hassan [21], Neff et al. [29,55] and Veríssimo et al. [54].
- The management of leftover or uneaten food (H5) is connected to better handling of uneaten food, whether due to excessive preparation, overcooking, cook or serve in large portions or inappropriate storage, and will reduce its economic value. The hypothesis that in households where waste is prevented, the economic value of waste is reduced was confirmed and these findings resonate with previous studies [21,29].
- Activities to avoid food waste (H6) lead to waste prevention and reduce its economic value. This hypothesis was not confirmed. Contrary to what has been reported in the literature, where it is verified that food waste is related to consumer behavior [33,46,47], aspects such as concern and action [11,15,20,21,28] can verify whether people are really taking appropriate actions to prevent or reduce their waste. The results obtained may be associated with the contexts of the study—i.e., the beginning of the COVID-19 pandemic.
6. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
- OMS/OPS. Brote de Enfermedad Por El Coronavirus (COVID-19)—OPS/OMS Organización Panamericana de La Salud. 2020. Available online: https://www.paho.org/es/temas/coronavirus/brote-enfermedad-por-coronavirus-covid-19 (accessed on 1 July 2020).
- Ministério de Saúde. PORTARIA No 454, DE 20 DE MARÇO DE 2020—PORTARIA No 454, DE 20 DE MARÇO DE 2020—DOU—Imprensa Nacional. 2020. Available online: https://www.in.gov.br/en/web/dou/-/portaria-n-454-de-20-de-marco-de-2020-249091587 (accessed on 1 July 2020).
- World Bank. La Enfermedad Por Coronavirus Pone de Relieve La Necesidad de Fortalecer Los Sistemas de Salud. 2020. Available online: https://blogs.worldbank.org/es/voces/el-coronavirus-resalta-la-necesidad-de-fortalecer-los-sistemas-de-salud (accessed on 1 July 2020).
- Mello de Carvalho Leonardo, Parente Lameiras Maria Andreia y Lima de Moraes Marcelo. Boletín de Seguimiento Sectorial de la Actividad Económica. Ipea—Instituto de Investigaciones Económicas Aplicadas. Available online: https://www.ipea.gov.br/cartadeconjuntura/index.php/2020/05/boletim-de-acompanhamento-setorial-da-atividade-economica/ (accessed on 27 May 2020).
- COVID-19: Relatório de Mobilidade da Comunidade. Mudanças na Mobilidade. Available online: https://news.google.com/covid19/map?hl=pt-BR&mid=%2Fm%2F015fr&gl=BR&ceid=BR%3Apt-419 (accessed on 26 January 2021).
- OEDC. La Creciente Incertidumbre Causada Por El COVID-19 Ensombrece Las Perspectivas Agrícolas a Mediano Plazo—OECD. 2020. Available online: http://www.oecd.org/centrodemexico/medios/lacrecienteincertidumbrecausadaporelcovid-19ensombrecelasperspectivasagricolasamedianoplazo.htm (accessed on 20 July 2020).
- WHO. Mitigar Los Efectos Del Covid-19 En El Comercio y Los Mercados de Alimentos. 2020. Available online: https://www.who.int/es/news/item/30-03-2020-joint-statement-by-qu-dongyu-tedros-adhanom-ghebreyesus-and-roberto-azeve-do-directors-general-of-the-food-and-agriculture-organization-of-the-united-nations-(fao)-the-world-health-organization-(who)-and-the-world-trade-organization-(wto) (accessed on 1 July 2020).
- FAO. Mitigating Risks to Food Systems During COVID-19: Reducing Food Loss and Waste; FAO: Rome, Italy, 2020; Available online: http://www.fao.org/3/ca9056en/ca9056en.pdf (accessed on 1 July 2020).
- Klassen, S.; Murphy, S. Equity as both a means and an end: Lessons for resilient food systems from COVID-19. World Dev. 2020, 136, 105104. [Google Scholar] [CrossRef]
- Herzberg, R.; Schmidt, T.G.; Schneider, F. Characteristics and Determinants of Domestic Food Waste: A Representative Diary Study across Germany. Sustainability 2020, 12, 4702. [Google Scholar] [CrossRef]
- Jribi, S.; Ben-Ismail, H.; Doggui, D.; Debbabi, H. COVID-19 virus outbreak lockdown: What impacts on household food wastage? Environ. Dev. Sustain. 2020, 22, 3939–3955. [Google Scholar] [CrossRef] [Green Version]
- Pérez-Rodrigo, C.; Citores, M.G.; Hervás-Bárbara, G.; Litago, F.R.; Casis-Sáenz, L.; Aranceta-Bartrina, J.; Val, V.A.; López-Sobaler, A.M.; Martínez De Victoria, E.; Ortega, R.M.; et al. Cambios en los hábitos alimentarios durante el periodo de confinamiento por la pandemia COVID-19 en España. Rev. Esp. Nutr. Comunitaria 2020, 26, 28010. [Google Scholar] [CrossRef]
- Vergara-Castañeda, A.; Fernánda, L.-L.M.; Díaz-Gay, M.; del Rosario, A.-L.-M.M. Vista de Cambios En El Comportamiento Alimentario En La Era Del COVID-19. Available online: http://revistasinvestigacion.lasalle.mx/index.php/relais/article/view/2637/2589 (accessed on 30 May 2020).
- Bravi, L.; Francioni, B.; Murmura, F.; Savelli, E. Factors affecting household food waste among young consumers and actions to prevent it. A comparison among UK, Spain and Italy. Resour. Conserv. Recycl. 2020, 153, 104586. [Google Scholar] [CrossRef]
- Jörissen, J.; Priefer, C.; Bräutigam, K.-R. Food Waste Generation at Household Level: Results of a Survey among Employees of Two European Research Centers in Italy and Germany. Sustainability 2015, 7, 2695–2715. [Google Scholar] [CrossRef] [Green Version]
- Porpino, G. Household Food Waste Behavior: Avenues for Future Research. J. Assoc. Consum. Res. 2016, 1, 41–51. [Google Scholar] [CrossRef] [Green Version]
- Reynolds, C.; Goucher, L.; Quested, T.; Bromley, S.; Gillick, S.; Wells, V.K.; Evans, D.; Koh, L.; Kanyama, A.C.; Katzeff, C.; et al. Review: Consumption-stage food waste reduction interventions—What works and how to design better interventions. Food Policy 2019, 83, 7–27. [Google Scholar] [CrossRef]
- Soorani, F.; Ahmadvand, M. Determinants of consumers’ food management behavior: Applying and extending the theory of planned behavior. Waste Manag. 2019, 98, 151–159. [Google Scholar] [CrossRef] [PubMed]
- Stangherlin, I.D.C.; De Barcellos, M.D. Drivers and barriers to food waste reduction. Br. Food J. 2018, 120, 2364–2387. [Google Scholar] [CrossRef]
- Schanes, K.; Dobernig, K.; Gözet, B. Food waste matters—A systematic review of household food waste practices and their policy implications. J. Clean. Prod. 2018, 182, 978–991. [Google Scholar] [CrossRef]
- Dalilawati, Z.; Azwar, H.K. Factors Influencing Household Food Waste Behaviour in Malaysia. Int. J Res. Bus. Econ. Manag. 2019, 3, 56–71. [Google Scholar]
- Gładysz, B.; Buczacki, A.; Haskins, C. Lean Management Approach to Reduce Waste in HoReCa Food Services. Resources 2020, 9, 144. [Google Scholar] [CrossRef]
- Tsai, W.-T. Turning Food Waste into Value-Added Resources: Current Status and Regulatory Promotion in Taiwan. Resources 2020, 9, 53. [Google Scholar] [CrossRef]
- Mu’Azu, N.D.; Blaisi, N.I.; Naji, A.A.; Abdel-Magid, I.M.; Alqahtany, A. Food waste management current practices and sustainable future approaches: A Saudi Arabian perspectives. J. Mater. Cycles Waste Manag. 2018, 21, 678–690. [Google Scholar] [CrossRef]
- Pawlak, K.; Kołodziejczak, M. The Role of Agriculture in Ensuring Food Security in Developing Countries: Considerations in the Context of the Problem of Sustainable Food Production. Sustainability 2020, 12, 5488. [Google Scholar] [CrossRef]
- Amicarelli, V.; Bux, C. Food waste in Italian households during the Covid-19 pandemic: A self-reporting approach. Food Secur. 2021, 13, 25–37. [Google Scholar] [CrossRef]
- Stangherlin, I.D.C.; Ribeiro, J.L.D.; Barcellos, M. Consumer behaviour towards suboptimal food products: A strategy for food waste reduction. Br. Food J. 2019, 121, 2396–2412. [Google Scholar] [CrossRef]
- Aschemann-Witzel, J.; de Hooge, I.; Amani, P.; Bech-Larsen, T.; Oostindjer, M. Consumer-Related Food Waste: Causes and Potential for Action. Sustainability 2015, 7, 6457–6477. [Google Scholar] [CrossRef] [Green Version]
- Neff, R.A.; Spiker, M.L.; Truant, P.L. Wasted Food: U.S. Consumers’ Reported Awareness, Attitudes, and Behaviors. PLoS ONE 2015, 10, e0127881. [Google Scholar] [CrossRef] [Green Version]
- Preka, R.; Berjan, S.; Capone, R.; el Bilali, H.; Allahyari, M.S.; Debs, P.; Bottalico, F.; Mrdalj, V. Household Food Wastage in Albania: Causes, Extent and Implications. Future Food J. Food Agric. Soc. 2020, 8, 1–20. Available online: https://doi.org/10.17170/kobra-202002281029 (accessed on 16 October 2020).
- Nordin, N.H.; Kaida, N.; Othman, N.A.; Akhir, F.N.M.; Hara, H. Reducing Food Waste: Strategies for Household Waste Management to Minimize the Impact of Climate Change and Contribute to Malaysia’s Sustainable Development. IOP Conf. Ser. Earth Environ. Sci. 2020, 479. [Google Scholar] [CrossRef]
- Zhang, P.; Zhang, D.; Cheng, S. The Effect of Consumer Perception on Food Waste Behavior of Urban Households in China. Sustainability 2020, 12, 5676. [Google Scholar] [CrossRef]
- Abouabdillah, A.; Capone, R.; El Youssfi, L.; Debs, P.; Harraq, A.; El Bilali, H.; El Amrani, M.; Bottalico, F.; Driouech, N. Household Food Waste in Morocco: An Exploratory Survey. DK 2015, 53, 1689–1699. [Google Scholar] [CrossRef]
- Sassi, K.; Abid, G.; Debs, P.; Daaloul, O.; Bottalico, F.; Driouech, N.; Terras, D.S.; el Bilali, H.; Capone, R. Food Wastage by Tunisian Households. Agrofor 2016, 1. [Google Scholar] [CrossRef] [Green Version]
- Ruviaro, C.F.; Borges, A.; Farinha, M.; Bernardo, L.M.; Morais, H.B.; Leis, C.M.; Domingues, C.F. Food losses and wastes in Brazil: A systematic review. Desenvolv. Socioeconômico Debate 2020, 6, 78–90. [Google Scholar] [CrossRef]
- Casco, A.R. Efectos de la pandemia de COVID-19 en el comportamiento del consumidor. Innovare Rev. Cienc. Tecnol. 2020, 9, 98–105. [Google Scholar] [CrossRef]
- Sheth, J. Impact of Covid-19 on consumer behavior: Will the old habits return or die? J. Bus. Res. 2020, 117, 280–283. [Google Scholar] [CrossRef] [PubMed]
- FAO. Etiquetado de Alimentos. Available online: http://www.fao.org/food-labelling/es/ (accessed on 30 July 2020).
- Porpino, G.; Parente, J.; Wansink, B. Food waste paradox: Antecedents of food disposal in low income households. Int. J. Consum. Stud. 2015, 39, 619–629. [Google Scholar] [CrossRef] [Green Version]
- Principato, L.; Secondi, L.; Pratesi, C.A. Reducing food waste: An investigation on the behaviour of Italian youths. Br. Food J. 2015, 117, 731–748. [Google Scholar] [CrossRef]
- Stancu, V.; Haugaard, P.; Lähteenmäki, L. Determinants of consumer food waste behaviour: Two routes to food waste. Appetite 2016, 96, 7–17. [Google Scholar] [CrossRef]
- Barone, A.M.; Grappi, S.; Romani, S. The road to food waste is paved with good intentions: When consumers’ goals inhibit the minimization of household food waste. Resour. Conserv. Recycl. 2019, 149, 97–105. [Google Scholar] [CrossRef]
- Ajzen, I. The theory of planned behavior. Organ. Behav. Hum. Decis. Process. 1991, 50, 179–211. [Google Scholar] [CrossRef]
- Szakos, D.; Szabó-Bódi, B.; Kasza, G. Consumer awareness campaign to reduce household food waste based on structural equation behavior modeling in Hungary. Environ. Sci. Pollut. Res. 2020, 1–10. [Google Scholar] [CrossRef]
- Principato, L. Food Waste at Consumer Level: A Water-Conservation Traits to Increase Crop Yields in Water-deficit Environments; Springer: Berlin/Heidelberg, Germany, 2018. [Google Scholar]
- De Menna, F.; Davis, J.; Östergren, K.; Unger, N.; Loubiere, M.; Vittuari, M. A combined framework for the life cycle assessment and costing of food waste prevention and valorization: An application to school canteens. Agric. Food Econ. 2020, 8, 1–11. [Google Scholar] [CrossRef]
- Dou, Z.; Ferguson, J.D.; Galligan, D.T.; Kelly, A.M.; Finn, S.M.; Giegengack, R. Assessing U.S. food wastage and opportunities for reduction. Glob. Food Secur. 2016, 8, 19–26. [Google Scholar] [CrossRef] [Green Version]
- Van Herpen, E.; van der Lans, I.A.; Holthuysen, N.; Vries, M.N.-D.; Quested, T.E. Comparing wasted apples and oranges: An assessment of methods to measure household food waste. Waste Manag. 2019, 88, 71–84. [Google Scholar] [CrossRef]
- Elimelech, E.; Ert, E.; Ayalon, O. Exploring the Drivers behind Self-Reported and Measured Food Wastage. Sustainability 2019, 11, 5677. [Google Scholar] [CrossRef] [Green Version]
- Van Geffen, L.; van Herpen, E.; van Trijp, H. Household Food Waste—How to Avoid It? An Integrative Review. In Food Waste Management: Solving the Wicked Problem; Metzler, J.B., Ed.; Springer: Cham, Switzerland, 2019; pp. 27–55. [Google Scholar]
- Valaskova, K.; Kramarova, K.; Bartosova, V. Multi Criteria Models Used in Slovak Consumer Market for Business Decision Making. Procedia Econ. Finance 2015, 26, 174–182. [Google Scholar] [CrossRef] [Green Version]
- Van Der Werf, P.; Seabrook, J.A.; Gilliland, J.A. Food for thought: Comparing self-reported versus curbside measurements of household food wasting behavior and the predictive capacity of behavioral determinants. Waste Manag. 2020, 101, 18–27. [Google Scholar] [CrossRef]
- García, A.C. Impactos sociales, económicos y medioambientales derivados de la pérdida y el desperdicio de alimentos. Przegląd Prawa Rolnego 2018, 2, 127–139. [Google Scholar] [CrossRef] [Green Version]
- Veríssimo, A.C.; Barbosa, M.C.D.A.; Almeida, N.A.V.; Queiroz, A.C.C.; Kelmann, R.G.; da Silva, C.L.A. Association between the habit of reading food labels and health-related factors in elderly individuals of the community. Rev. Nutr. 2019, 32, 1–12. [Google Scholar] [CrossRef]
- Neff, R.A.; Spiker, M.; Rice, C.; Schklair, A.; Greenberg, S.; Leib, E.B. Misunderstood food date labels and reported food discards: A survey of U.S. consumer attitudes and behaviors. Waste Manag. 2019, 86, 123–132. [Google Scholar] [CrossRef] [PubMed]
- Farr-Wharton, G.; Foth, M.; Choi, J.H.-J. Identifying factors that promote consumer behaviours causing expired domestic food waste. J. Consum. Behav. 2014, 13, 393–402. [Google Scholar] [CrossRef] [Green Version]
- Katt, F.; Meixner, O. Food waste prevention behavior in the context of hedonic and utilitarian shopping value. J. Clean. Prod. 2020, 273, 122878. [Google Scholar] [CrossRef]
- Parizeau, K.; von Massow, M.; Martin, R. Household-level dynamics of food waste production and related beliefs, attitudes, and behaviours in Guelph, Ontario. Waste Manag. 2015, 35, 207–217. [Google Scholar] [CrossRef]
- Mosquera, N.B.; Rivera, A.A. Estado Actual de Los Niveles de Desperdicio de Las Cadenas de Abastecimiento de Alimentos. Memorias de Congresos UTP 0 (0): 202–9. Available online: http://revistas.utp.ac.pa/index.php/memoutp/article/view/1494/html (accessed on 22 June 2020).
- Dou, Z.; Stefanovski, D.; Galligan, D.; Lindem, M.; Rozin, P.; Chen, T.; Chao, A.M. The COVID-19 Pandemic Impacting Household Food Dynamics: A Cross-national Comparison of China and the U.S. arXiv 2020, 1–20. [Google Scholar] [CrossRef]
- Albisu, L.M. Consumer Behaviour With Respect To Food Losses and Waste. Mediterra 2015, 2016, 304–317. [Google Scholar]
- Romeo-Arroyo, E.; Mora, M.; Vázquez-Araújo, L. Consumer behavior in confinement times: Food choice and cooking attitudes in Spain. Int. J. Gastron. Food Sci. 2020, 21, 100226. [Google Scholar] [CrossRef] [PubMed]
- Koivupuro, H.-K.; Hartikainen, H.; Silvennoinen, K.; Katajajuuri, J.-M.; Heikintalo, N.; Reinikainen, A.; Jalkanen, L. Influence of socio-demographical, behavioural and attitudinal factors on the amount of avoidable food waste generated in Finnish households. Int. J. Consum. Stud. 2012, 36, 183–191. [Google Scholar] [CrossRef]
- Pappalardo, G.; Cerroni, S.; Nayga, R.M.J.; Yang, W. Impact of Covid-19 on Household Food Waste: The Case of Italy. Front. Nutr. 2020, 7, 585090. [Google Scholar] [CrossRef] [PubMed]
- Östergren, K.; Gustavsson, J.; Bos-Brouwers, H.; Timmermans, T.; Hansen, O.-J.; Moeller, H. Fusions Definitional Framework for Food Waste; EU Fusions: Goeteborg, Sweden, 2014. [Google Scholar]
- Wojciechowska-Solis, J.; Smiglak-Krajewska, M. Consumer Education and Food Waste: An Example of the Bakery Market—The Case of Young Consumer. Eur. Res. Stud. J. 2020, 1, 89–96. Available online: https://ideas.repec.org/a/ers/journl/vxxiiiy2020ispecial1p89-96.html (accessed on 21 February 2021). [CrossRef]
- Stenmarck, A.; Jensen, C.; Quested, T.; Moates, G. Fusions Report: Estimates of European Food Waste Levels. 2016. Available online: https://www.eu-fusions.org/phocadownload/Publications/Estimates%20of%20European%20food%20waste%20levels.pdf (accessed on 21 February 2021).
- WRAP, Banbury, the Covid-19 lockdown—Food purchasing, Management and Waste, Prepared by WRAP & Icaro Consulting. Available online: https://wrap.org.uk/resources/report/citizens-and-food-during-lockdown (accessed on 21 February 2021).
- Hair, J.F.; Anderson, R.E.; Tatham, R.L.; Black, W.C. Análisis Multivariante, 5th ed.; Prentice Hall: Madrid, Spain, 1999; p. 105. [Google Scholar]
- Morales, V.P.; Urosa, S.B.; Blanco, A. Construcción De Escalas De Actitudes Tipo Likert: Cuadernos de Estadística; Arco Libros—La Muralla: Madrid, Spain, 2003. [Google Scholar]
- De Rada, D.V. Ventajas e inconvenientes de la encuesta por Internet. Papers 2012, 97, 193–223. Available online: https://core.ac.uk/download/pdf/13313060.pdf (accessed on 14 October 2020). [CrossRef]
Item/Scale | Source |
---|---|
Intention of reducing food waste In your opinion, what do you need to start reducing food waste in your home? Answer options:
| [11,33,34] |
Routines of food purchase planning When you buy your food, do you? do you use a shopping list? Answer options:
| [11,14,15,33,34] |
Routines of food purchase on sale You buy special offers of: Answer options:
| [11,14,15,33,34] |
Knowledge of labeling Regarding the food you eat, you consider that: Answer options:
| [11,14,15,33,34] |
Management routines of leftovers or uneaten food During the quarantine period, what did you do with the food you did not eat during meals? Or what did you do with the leftover meals? Indicate the most frequent action: Answer options:
| [11,14,33,34] |
Activities to avoid food waste During the quarantine period, what did you do with the food you did not eat during meals? Or what did you do with the leftovers from your meals? Indicate the most frequent action: Answer options:
| [11,14,15,33,34] |
Economic value of waste During the quarantine period, indicate how much you estimate the value of food waste in your home, weekly: Answer options:
| [16,34,37,45] |
Sociodemographic characteristics of respondents. Age, gender, marital status, education, current occupation, family income average, and for how many people the respondent buy food. | [10,11,15,16,28,34,37,41,45] |
Characteristics | % of Responses | |
---|---|---|
Gender | Male | 14.8 |
Female | 84.9 | |
Age | 20–30 years old | 16.8 |
31–40 years old | 24.0 | |
41–50 years old | 22.3 | |
51–60 years old | 25.5 | |
>60 years old | 11.4 | |
Marital Status | Widow(er) | 1.3 |
Divorced | 15.7 | |
Single | 33.4 | |
Married | 49.6 | |
Education | Elementary | 0.2 |
Secondary | 5.9 | |
Technical | 5.9 | |
Ph.D. | 14.8 | |
Masters | 17.2 | |
Higher education | 55.9 |
Title 1 | Title 3 | Title 4 |
---|---|---|
Who do you live with? | Alone | 14.0 |
Accompanied | 86.0 | |
You buy food for… | For 8 persons or more | 0.7 |
For 6–7 persons | 1.3 | |
Only for me | 13.8 | |
For 4–5 persons | 24.9 | |
For 2–3 persons | 59.4 | |
Current occupation | Housewife | 3.1 |
Businessman/Entrepreneur | 8.1 | |
Unemployed | 9.4 | |
Student | 9.8 | |
Retired or pensioner | 15.1 | |
Freelance or self-employed professional | 16.2 | |
Employee | 38.4 | |
Family income average | >BRL 23,850 | 3.7 |
BRL 14,310–23,850 | 9.4 | |
<BRL 1908 | 11.4 | |
BRL 1908–2862 | 12.7 | |
BRL 9540–14310 | 13.5 | |
BRL 5724–9540 | 22.5 | |
BRL 2862–5724 | 26.9 |
Model: Dependent Variable = Economic Value of Waste | Coefficient β * | Beta Coefficient ** | Statistic t | Sig | Hypothesis |
---|---|---|---|---|---|
Constant | −2.364 | −1.156 | 0.248 | ||
Intention to reduce food waste | 0.822 | 0.802 | 36.030 | 0.000 * | H1 |
Food purchase planning routines | −0.338 | −0.015 | −0.810 | 0.418 | H2 |
Routines for planning the purchase of food on sale | −0.975 | −0.038 | −2.075 | 0.039 * | H3 |
Knowledge of labeling | −0.496 | −0.025 | −1.343 | 0.180 | H4 |
Routines for handling leftovers and uneaten food | 2.328 | −0.007 | 8.273 | 0.000 * | H5 |
Activities to avoid food waste | −0.254 | 0.184 | −0.372 | 0.710 | H6 |
R2 Adjusted | 0.850 | ||||
F | 425,883 | ||||
N | 458 |
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. |
© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Schmitt, V.G.H.; Cequea, M.M.; Vásquez Neyra, J.M.; Ferasso, M. Consumption Behavior and Residential Food Waste during the COVID-19 Pandemic Outbreak in Brazil. Sustainability 2021, 13, 3702. https://doi.org/10.3390/su13073702
Schmitt VGH, Cequea MM, Vásquez Neyra JM, Ferasso M. Consumption Behavior and Residential Food Waste during the COVID-19 Pandemic Outbreak in Brazil. Sustainability. 2021; 13(7):3702. https://doi.org/10.3390/su13073702
Chicago/Turabian StyleSchmitt, Valentina Gomes Haensel, Mirza Marvel Cequea, Jessika Milagros Vásquez Neyra, and Marcos Ferasso. 2021. "Consumption Behavior and Residential Food Waste during the COVID-19 Pandemic Outbreak in Brazil" Sustainability 13, no. 7: 3702. https://doi.org/10.3390/su13073702