Faculty Publications - College of Business
Document Type
Article
Publication Date
2020
Abstract
This study analyzes the factors influencing consumers’ self-reported expected food waste when preparing a meal at home versus buying the meal already prepared. Results show that far-off expiration dates are expected to generate less food waste—particularly for fresh produce used in larger quantities and chicken. The Ready to Heat meal generated the lowest expected food waste. Convenient meal alternatives have the potential to reduce organic food waste, aside from any potential packaging waste, by facilitating the handling of products in transit, improving logistics, and reducing organic food waste.
Recommended Citation
Grant, Kara R.; Gallardo, R. Karina; and McCluskey, Jill J., "Factors Influencing Consumers’ Expected Food Waste" (2020). Faculty Publications - College of Business. 145.
https://digitalcommons.georgefox.edu/gfsb/145
Comments
Originally published in Journal of Food Distribution Research. 2020. Volume 51. Issue 3. Pages 41-62.
10.22004/ag.econ.309029