Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 522798
Title Fresh, frozen, or ambient food equivalents and their impact on food waste generation in Dutch households
Author(s) Janssen, Anke M.; Nijenhuis, Mariska; Boer, Eric P.J.; Kremer, Stefanie
Source Waste Management 67 (2017). - ISSN 0956-053X - p. 298 - 307.
DOI https://doi.org/10.1016/j.wasman.2017.05.010
Department(s) Food Technology
Food, Health & Consumer Research
Mathematical and Statistical Methods - Biometris
Biometris
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2017
Keyword(s) Food disposal - Food preservation - Freezer - Meal planning - Product-specific - Waste index
Abstract In Europe, it is estimated that more than 50% of total food waste - of which most is avoidable - is generated at household level. Little attention has been paid to the impact on food waste generation of consuming food products that differ in their method of food preservation. This exploratory study surveyed product-specific possible impacts of different methods of food preservation on food waste generation in Dutch households. To this end, a food waste index was calculated to enable relative comparisons of the amounts of food waste from the same type of foods with different preservation methods on an annual basis. The results show that, for the majority of frozen food equivalents, smaller amounts were wasted compared to their fresh or ambient equivalents. The waste index (WI) proposed in the current paper confirms the hypothesis that it may be possible to reduce the amount of food waste at household level by encouraging Dutch consumers to use (certain) foods more frequently in a frozen form (instead of fresh or ambient). However, before this approach can be scaled to population level, a more detailed understanding of the underlying behavioural causes with regard to food provisioning and handling and possible interactions is required.
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