A National Strategy to Reduce Food Waste at the Consumer Level (2020) / Chapter Skim
Currently Skimming:
Summary
Summary
Pages 1-18
The Chapter Skim interface presents what we've algorithmically identified as the most significant single chunk of text within every page in the chapter.
Select key terms on the right to highlight them within pages of the chapter.
From page 1... ...
Many factors influence food waste in the United States. Researchers, nongovernmental organizations, federal agencies, and others have focused on reducing food waste, yet relatively little attention and coordination have focused on supporting the consumer in reducing food waste.
|
From page 2... ...
Based on its review of evidence about what drives consumer behaviors and the efficacy of interventions designed to alter those behaviors, the committee identified a strategy for reducing food waste at the consumer level, as well as the research needed to support this strategy and future progress. The dramatic effects of COVID-19 on food supply chain operations and consumers' behaviors may exacerbate many problems associated with food waste, and also present new opportunities; the strategy presented here is broad and adaptable to changing circumstances.
|
From page 3... ...
Thus, reducing wasted food at the consumer level will require strategies that consider the interactions between consumers' motivation to change behaviors and their ability and opportunity to change them through both reflective and automatic processes. Although the available evidence base does not yet support prioritization of particular targets for reducing food waste at the consumer level, it does indicate that the 11 categories of drivers listed in Box S-1 show promise as the basis for interventions.
|
From page 4... ...
of Efficacy in Reducing Food Wastea,b Intervention Examples Appeals With evidence: • Delivering materials with appeal combined with other messaging intervention types (such as information, feedback) direct to residents • Providing food systems education to students and having them contribute to the design of a poster with an appeal message • Sharing information about harms of food waste • Requesting diners to reduce portions, take less food, or take more trips to the buffet With suggestive evidence: • Using a self-affirmation intervention to increase receptivity to food waste prevention messages • Displaying posters encouraging university diners not to take food they would not eat • Displaying posters triggering negative social emotions associated with wasting • Linking altruistic or virtue messages with waste prevention
|
From page 5... ...
SUMMARY 5 TABLE S-1 Continued Intervention Examples Engagement With evidence: • Engaging schoolteachers and students through curriculum and related projects to deepen understanding of and personal commitment to reducing food waste • Engaging food service workers, managers, and patrons to deepen understanding of the magnitude and consequences of food waste and to jointly develop solutions customized to their food service setting Social Comparisons With suggestive evidence: • Using social interactions and shared values to promote waste reduction among multiple partners in community • Reducing the social stigma of requesting a box for restaurant leftovers by having the server offer it • Using public commitments as a way to be accountable • Using public demonstrations of results through such interventions as bin cameras Feedback With suggestive evidence: • Providing personalized feedback about the success of waste reduction efforts as part of a broader set of intervention strategies Financial With evidence: • Paying more as more waste is discarded from the home With suggestive evidence: • Offering price discounts on suboptimal food • Removing discounts for bulk or multiunit purchases Nudges With evidence: • Reducing food quantities in buffet settings through the use of smaller plates, smaller portions, or tray removal • Switching serveware from paper to plastic plates • Increasing consumers' psychological ownership of food With suggestive evidence: • Increasing food's appeal through changes in meal quality and timing • Removing date labels • Setting appropriate refrigerator temperatures continued
|
From page 6... ...
It is also essential to integrate plans for implementation and evaluation into the process of designing an intervention. Research from the six related domains offers additional insights that have not yet been assessed in the context of reducing consumer food waste but are likely to be useful to designers of food waste reduction interventions: • Multifaceted interventions that take advantage of more than one mechanism may be more effective than a single intervention alone.
|
From page 7... ...
A STRATEGY FOR REDUCING FOOD WASTE AT THE CONSUMER LEVEL The strategy the committee proposes builds on the efforts of the many stakeholders that are already engaged in efforts to reduce consumer food waste. The strategy identifies three primary pathways to changing consumer behavior and includes recommendations about the responsibilities of the various partners whose participation will be necessary to this coordinated effort to reduce food waste at the consumer level.
|
From page 8... ...
Green Building Council, and other organizations in charge of developing environmen tal standards for businesses should include practices that reduce food waste at the consumer level as criteria in those standards, and encour age food businesses to modify their practices to meet those criteria. Develop and harmonize sensible date labeling.
|
From page 9... ...
RECOMMENDATION 7: As part of the federal Winning on Reducing Food Waste Initiative, the U.S. Department of Agriculture, the Envi ronmental Protection Agency, and the Food and Drug Administration should lead the development of a centralized platform for a behavior change campaign.
|
From page 10... ...
RECOMMENDATION 8: Professional (e.g., the Culinary Institute of America, the Institute of Food Technologists, the Academy of Nutrition and Dietetics) and community organizations should work with their memberships and with influencers, such as dietitians, state extension specialists, recipe providers, cooking show hosts, chefs, and social media personalities, to promote the use of their platforms to advance consistent food literacy information, provide evidence-based guidance about optimizing the consumption of food and minimizing waste, and help shift social norms by providing information about the positive ef fects of supporting consumers in reducing waste.
|
From page 11... ...
The improved coordination and cross-sectoral discussions fostered by the new initiative could have multiplier effects and advance solutions and innovations rapidly. 3 This text was revised for clarification since the prepublication release: "food waste reduc tion initiative" has been changed to "proposed food waste reduction strategy" to refer to the broad, national food waste reduction strategy recommended by the committee, so as not to be confused with the Winning on Reducing Food Waste Initiative.
|
From page 12... ...
The federally sponsored initiative should • be the locus of practical information for the consumer and guid ance on the evaluation and implementation of interventions to be disseminated by initiative partners; • support the development and management of a public clearing house for sharing information on current research and evaluation data and on funding opportunities relevant to researchers, funders, policy makers, social marketers, and other stakeholders; • support research-based interventions that take into account con sumers' motivation, opportunity, and ability to reduce food waste and apply lessons from behavioral change disciplines; and • work with others in resolving technical challenges, including by developing and publishing standard terminology for research and practice related to food waste. Table S-2 provides an overview of the potential contributions that stakeholders would make to the committee's proposed coordinated food waste reduction strategy.
|
From page 13... ...
SUMMARY 13 TABLE S-2 Potential Contributions of Partners in the Committee's Strategy Partner Example Contributions Federal agencies • Coordinate efforts encompassed by the Winning on Reducing Food Waste Initiative • Provide resources for collaboration and coordination with a broad group of stakeholders (e.g., state and local governments, corporations, academic institutions, foundations) • Develop evaluation and implementation guidelines • Coordinate and fund a national behavioral change campaign, and provide relevant stakeholders and the public with tools and strategies for reducing food waste • Provide research, adaptable tools, and information to state and local entities • Coordinate and provide support for research and for a clearinghouse for sharing information and resources • Where federal agencies have jurisdiction over institutional procurement, support initiatives aimed at reducing consumer food waste State and local • Coordinate efforts with respect to food waste among agencies government • Provide funding to support food waste reduction efforts • Adapt and disseminate the national behavioral change campaign • Provide the public, businesses, and institutions with resources and easy everyday tips for reducing food waste • Encourage and support changes to the built environment and to food marketing that help reduce food waste • Establish and evaluate policies that encourage reduction of food waste behaviors, such as pay-as-you-throw disposal fees, and integrate them with other relevant policies • Coordinate efforts to provide schools, universities, and other educational institutions with appropriate tools and to promote the inclusion of food literacy and associated practical opportunities in curricula • Where state governments have jurisdiction over schools or institutional procurement, support initiatives aimed at reducing consumer food waste continued
|
From page 14... ...
of foods rather than large quantities • Work with researchers to evaluate impacts and potential unintended consequences of interventions to reduce consumer food waste Food producers and • Inform consumers about the impacts of food waste, and provide the agriculture sector tips to help them reduce such waste • Reach out to consumers with the goal of reducing their physical and psychological distance from food and food production Restaurants and other • Use evidence-based guidance to design, implement, and tailor food service providers interventions to reduce consumer food waste -- for example, (e.g., cafeterias at optimize portions and number of options offered; redesign workplaces) menus and food presentation, such as buffets; stop using trays; encourage taking a sample helping and returning for more if desired; provide containers for leftovers; and provide tips for consumers on how to reduce food waste • Work with researchers to evaluate impacts and potential unintended consequences of interventions to reduce consumer food waste Food industry • Engage with the Winning on Reducing Food Waste Initiative organizations (e.g., to coordinate efforts and use consistent methods, approaches, National Restaurant and terminology, and support evidence-based best practices Association, FMI- for reducing food waste at the consumer level by providing The Food Industry regularly updated written guidance, consultation services, and Association, Food tools to the relevant industries Waste Reduction • Encourage businesses to evaluate their efforts and provide tools, Alliance, Consumers funds, and connections to researchers for this purpose Brand Association)
|
From page 15... ...
, minimize its discarding extension specialists, • Help shift social norms by providing information about the consumer effects of wasting food organizations, community leaders, and other educators Schools, colleges, and • Implement interventions that can help students and staff reduce universities food waste Innovators (e.g., • Improve existing technologies and create new ones (e.g., features developers of of the built environment, appliances, apps) to help consumers software and apps)
|
From page 16... ...
RECOMMENDATION 12: Government agencies and others who fund interventions pursued as part of the proposed strategy to reduce food waste at the consumer level, as well as developers of state and local policies and regulations, should require that the effects of an inter vention, policy, or regulation on reducing food waste and increasing consumer capacity to reduce food waste, as well as on other elements of the food system and issues beyond food waste, be evaluated. The results of this evaluation should be peer-reviewed and made available to researchers and the public.
|
From page 17... ...
The committee also believes that more studies of causal, correlational, and intervening drivers and their interplay are needed. With respect to interventions, the committee noted multiple examples of interventions with promising results that can be further tested across contexts and scales, with rigorous methods, to identify best practices.
|
From page 18... ...
Interventions that demonstrate high levels of efficacy and effectiveness are needed to significantly reduce consumer food waste. Translational research is needed to apply frameworks, methods, and existing evidence from implementation research to food waste initiatives.
|
Key Terms
This material may be derived from roughly machine-read images, and so is provided only to facilitate research.
More
information on Chapter Skim is available.