Results reveal that, among 188 papers, only 49 fit the aim of the literature review, analysing what strategies can be used to ameliorate consumers' perception of suboptimal food in order to fight food waste. Specifically, four different interventions are suggested: on the supply chain, on personal experience and awareness campaigns, on promoting circular economy, and on marketing and advertising campaigns.

Using a city of 1 M people the results show that renewable natural gas from food waste could supply the natural gas usage for 1.9% of residential use, 2.7% of commercial use, 1.1% of industrial use, 167.5% of the compressed natural gas vehicle fleet, 0.7% of electric power generation, or 2.5% of industrial high-temperature heating processes. All pathways except pipeline natural gas will have a positive net present value in the baseline scenario, and the pipeline natural gas pathway will become economically viable with a net present value of 31 USD/t of food waste with renewable energy credits. Lastly, all of the pathways achieve negative greenhouse gas emissions, which indicates that anaerobic digestion is a more environmentally friendly method for the handling of food waste than landfills.

The authors' results confirm the positive association of attitude, subjective norms and leftover reuse intentions with over-ordering behaviour. The moderation effect of age and gender on the relationship between subjective norms with over-ordering is also confirmed.

The other two key variables in the TIB framework – habit, operationalized in this study as ordering more food than necessary to take advantage of special offers, and facilitating conditions, captured through belief that food ordered via FDAs often goes to waste – are conceptualized and examined as moderation variables. The results confirmed the positive association of attitude and negative emotions with intentions, as well as the positive association of negative emotions and attitude. However, the negative association of positive emotions was confirmed with attitude only. In addition, attitude mediated the negative emotions-intentions association. Finally, the analysis revealed that the variable belief that food ordered via FDA often goes to waste moderated the association of positive and negative emotions with intentions. The findings of the study offer significant inferences.

FLW streams, such as (prohibited) animal-based foods or household waste, constitute a substantial and valuable part of available FLW. Feeding FLW, however, also includes challenges regarding the (anti-) nutritional value, physical and sensory characteristics, and contamination risks of animal feed. Mixing various FLW streams can be a solution for the large variability in nutritional value and physical characteristics, but more knowledge is needed about the various properties of FLW streams, best handling and processing methods, validated analysis techniques and inclusion levels in animal feeds. We discuss the scale and location of processing FLW, as well as the required infrastructure for dealing with supply and demand. Different approaches may be taken to increase the use of FLW into livestock diets and transition into a sustainable and circular food system. How this could be best implemented will likely be a trade-off between costs and benefits. It should be discussed both among direct users and within the wider society which costs and risks are acceptable.

To include all types of impact, a sustainability assessment, encompassing environmental, economic, and social pillars, is performed and complemented with societal life cycle costing. The results indicate that after prevention, reuse for human consumption and animal feed is the most preferred option, and, in most cases, nutrient recycling and energy recovery are favored over material recycling for chemical production. While highlighting that the food waste management hierarchy should be supported with quantitative sustainability analyses, the findings also illustrate that biochemical pathways should be improved to be competitive despite the fact that food waste valorization has the potential to satisfy the EU demand for the chemicals investigated. Yet, the results clearly show that the potential benefits of improving emerging technologies would still not eclipse the benefits related to food waste prevention and its redistribution.

After purchasing near-expired food, consumers engage in more waste prevention behaviors for it than for other food regardless of whether consumers encounter the food-waste-avoidance message. In addition, we find indications that increased moral satisfaction deriving from the food-waste-avoidance message motivates consumers to conduct more household waste prevention behaviors for the purchased near-expired food. Together, these findings suggest that a message about food waste avoidance can be a potentially effective strategy to reduce the waste of near-expired food. This research extends our understanding of the purchase and consumption of near-expired food and supports retail messages about food waste avoidance to sell near-expired food..

17 in-depth, semi-structured interviews reveal that chefs have good awareness of food waste and understand its negative socio-economic and environmental implications. Chefs have access to professional equipment enabling them to waste less food. However, the competencies of chefs in resourceful cooking are often limited while corporate policies and procedures discourage resourcefulness in the kitchen. The study’s findings suggest that resourceful cooking should become an integral element of hospitality teaching curriculum and chefs’ training. Corporate policies and procedures of fine dining restaurants should be streamlined to encourage more active engagement of chefs in food waste prevention.

A modified multiple price list (MPL) experiment () then tests shoppers’ valuation of perishable food with expiry dates in the future and the past. We vary date mark type (use-by versus best-before) and information status (with and without education) while preventing free disposal censoring. We find that expiry dates affect consumer valuation. Variation in date mark type has little practical relevance. Educating consumers about the meaning of date mark types reduces willingness to pay for potentially unsafe food, but does not increase it for more durable items. An attentiveness experiment () finds that inattention and consumers’ native understanding of current date marks can explain the evidence from the modified MPL experiment. Jointly, these results help explaining existing observational evidence and assessing the prospects of consumer education campaigns.

The findings suggest that (1) attitudes towards food waste, subjective norm and perceived behavioural control have a significant influence on intention to reduce food waste; (2) Moral norm and food taste are shown to have a favourable effect on the intention to reduce food waste; (3) Food waste behaviour is significantly determined by intention to reduce food waste; (4) Campus food-saving climate negatively moderates the relationship between intention to reduce food waste and food waste behaviour.