Consumer behaviour towards suboptimal food products : a strategy for food waste reduction
Purpose: Food waste has received attention during the last decade, especially due to its environmental and social impacts. An important contributor to food waste is consumers’ low preference for purchase fruits and vegetables with unusual appearance, products with damaged package and products close...
| Autores: | , , |
|---|---|
| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | Brasil |
| Recursos: | Universidade Federal do Rio Grande do Sul (UFRGS) |
| Repositorio: | Repositório Institucional da UFRGS |
| Idioma: | inglés |
| OAI Identifier: | oai:www.lume.ufrgs.br:10183/219306 |
| Acesso em linha: | http://hdl.handle.net/10183/219306 |
| Access Level: | acceso abierto |
| Palavra-chave: | Desperdício de alimentos Produto Comportamento do consumidor Food waste Consumer food waste Suboptimal products |
| Resumo: | Purpose: Food waste has received attention during the last decade, especially due to its environmental and social impacts. An important contributor to food waste is consumers’ low preference for purchase fruits and vegetables with unusual appearance, products with damaged package and products close to the expiration date, technically called suboptimal food products. Researches show that consumers tend to reject these products when buying food, increasing avoidable food waste. However, consumer considerations when deciding to buy or not to buy suboptimal food are still unknown. The purpose of this paper is to use two different approaches to investigate consumers’ perceptions towards suboptimal food and how they impact their acceptance. Design/methodology/approach: The first part of the study involved a qualitative analysis of participants’ open-ended responses (282 answers), where participants were asked to write down the impressions they had about three suboptimal food images. The second phase explored consumers acceptance of suboptimal food through a focus group discussion. Findings: Results reveal that considerations about suboptimal food are divergent, with some participants rejecting them because they are impelled to search for perfection when buying food products. However, some individuals are disposed to accept suboptimal products, mainly because they have concern with the environment and cook abilities. Originality/value: As a whole, this study contributes for food waste reduction strategies and has implications for marketing actions |
|---|