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Article
Publication date: 28 January 2022

Jana Olivia Dreyer, Silke Lichtenstein and Eleonore A. Heil

The purpose of this study is to investigate what consumers think about food waste, best before date (BBD) and appreciation of food in the context of a model project in the…

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Abstract

Purpose

The purpose of this study is to investigate what consumers think about food waste, best before date (BBD) and appreciation of food in the context of a model project in the food-retailing sector. The focus was on the following key questions: How is the issue of food waste itself perceived by consumers? What understanding of the BBD was present in the sample and what do consumers imagine under the term appreciation in the context of food? The study also included an evaluation of the acceptance of the model project by customers. In this project, food no longer suitable for sale was distributed free of charge to visitors of a supermarket via a freely accessible refrigerator.

Design/methodology/approach

The research design was based on a mixed methods approach in an explorative sequential design. First a qualitative survey was conducted via interviews (n = 8) with customers, and the results were used for a subsequent quantitative survey (n = 88) in the supermarket.

Findings

The majority of those questioned were sensitized to the topics of food waste, BBD and appreciation of food. The results of the interviews and the questionnaires revealed a consistently positive opinion about the model project. These results indicate potential for reducing food losses among consumers and in food retailing and for improving appreciation.

Originality/value

This was the first study conducted as part of a model project in the retail sector in the context of food waste. The study also investigated within in the project what people think about the BBD, food losses and appreciation. At the same time, the acceptance of the project was assessed.

Details

British Food Journal, vol. 124 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 4 August 2021

Katharina Bissinger, Roland Herrmann and Irmgard Jordan

The authors provide primary data on salt iodisation of processed foods in Germany, analyse reasons for food processors' use or non-use of iodisation and derive…

Abstract

Purpose

The authors provide primary data on salt iodisation of processed foods in Germany, analyse reasons for food processors' use or non-use of iodisation and derive implications for public health.

Design/methodology/approach

Statistical evidence is presented on the use of iodised salt in bread and bakery products, meat and meat products and dairy products in the German grocery-retailing sector. Information is based on mobile data collection in a representative sample of grocery stores in four German cities. These data are analysed with logistic regression models. Additionally, an online survey of bakers and butchers is utilised to record and to explain the use of iodised salt in specialised food stores.

Findings

Salt was added in 69.3% of the 29,910 foods analysed in the market study. When salt was added, iodised salt was used in only 28.5% of the cases. According to the online survey, only 44% of the bakers and butchers used iodised salt, and the user share declined over time. Incomplete information from processors on the role of iodised salt for public health is contributing to the low and declining user share.

Originality/value

The authors combine different market research methods and elaborate that the recommendation by the German Federal Ministry of Food and Agriculture – “If salt, then iodised salt” – is implemented to a very limited extent by the food industry and specialised food stores. From the behaviour of food processors and their perceptions of salt iodisation, the authors gain new insights for policy and public health.

Details

British Food Journal, vol. 124 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

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