Changing consumer attitudes towards suboptimal foods: The effect of zero waste labeling

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F24%3A100317" target="_blank" >RIV/60460709:41110/24:100317 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1016/j.foodqual.2023.105095" target="_blank" >https://doi.org/10.1016/j.foodqual.2023.105095</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodqual.2023.105095" target="_blank" >10.1016/j.foodqual.2023.105095</a>

Result language

angličtina

Original language name

Changing consumer attitudes towards suboptimal foods: The effect of zero waste labeling

Original language description

Food waste is a significant issue in today's society, and it is essential to understand factors influencing consumer attitudes and perceptions towards suboptimal food products. In this study, it was aimed to investigate the impact of a “zero waste” label on consumer attitudes and perceptions towards suboptimal food products compared to optimal and suboptimal ones with and without the label. Online surveys with a total sample of 1,034 consumers were used in the research. The results showed that the addition of a “zero waste” label had significant impact on consumer attitudes and perceptions towards suboptimal food products, with no significant difference observed between attitudes and perceptions towards optimal and zero waste-labeled ones. Furthermore, it was found that consumers with higher ecological concern showed significant differences in attitudes and willingness to buy between optimal and suboptimal products, but these differences disappeared with the addition of the “zero waste” label. In contrast, consumers with low ecological concern showed significant differences in attitudes and willingness to buy between optimal and suboptimal products, even with the “zero waste” label. These findings suggest that policymakers and food producers could focus on increasing consumer awareness regarding the issue of food waste to reduce negative attitudes towards suboptimal food. Additionally, the results provide valuable insights for practitioners on how to promote suboptimal products and reduce food waste.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

50204 - Business and management

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

FOOD QUALITY AND PREFERENCE

ISSN

0950-3293

e-ISSN

0950-3293

Volume of the periodical

114

Issue of the periodical within the volume

2024-05-01

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

10

Pages from-to

1-10

UT code for WoS article

001154729400001

EID of the result in the Scopus database

2-s2.0-85182904011