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The purpose of this paper is to enhance the understanding about the determinants of consumer food leftovers in out-of-home settings by taking a decomposed perspective on attitudes.

Data on 307 guests in a university canteen composing of stated measures for 12 beliefs, general attitude and behavioral intention and of visually estimated food leftovers are analyzed using exploratory factor and path analyses.

A factor analysis for belief statements derives three distinctive and potentially conflicting attitude dimensions: “Environment,” “Self-Interest” and “Resources.” Path analyses on their interrelation with general attitude, intention and behavior indicate that the dimensions have distinctive effects. Moreover, “Self-Interest” in contrast to the other two dimensions is correlated with situational perceptions about portion size and taste when these are included as direct determinants of leftovers.

It is recommended to consider different dimensions of attitude when addressing food leftover behavior since these dimensions may not be well represented in a classical summary construct and since their relevance may differ depending on situational factors. Additional research is recommended to validate the results for more representative samples of consumers and to elaborate on the interaction of different attitude dimensions as potential source of attitude ambivalence which cannot clearly be determined from the existing data.

Past research on consumer food waste behavior models attitudes exclusively as a summary construct. This contradicts qualitative findings that individuals may hold conflicting beliefs about food leftovers.

The purpose of this paper is to investigate the inter-relationships between peoples’ perceptions of the attributes of leftover food and how they lead to higher-order values in relation to food waste.

The method involved an online, text-based, qualitative survey of 112 panel members from a market research firm. The data were examined using thematic analysis and framed using a means-end approach.

Findings show that leftover foods take on both positive and negative attributes and benefits, as shown in four themes—tasty foods, dangerous foods, images of spoiling and used or second-hand—leading to consequences, identified as creating time, Time to binning and repurposing. Additionally, how individuals in a household speak of themselves based on their higher-order values, termed as states of being, can determine whether such foods are repurposed or consigned to the bin. These states of being are reflected in the three themes: the responsible ones, the virtuous ones and the blameless ones.

This study provides more focussed insights on the interplay between the attributes and benefits of leftovers and how household members position themselves towards these foods, particularly in their transition to waste.

This paper propose an algorithm for the multiple silicon steel coils multiperiod two-dimensional lengthwise cutting stock problem (m2DLCSP), so as to minimize the total cost of materials and production.

The authors propose a sequential leftovers utilization correction (SLUC) algorithm for the m2DLCSP. The algorithm primarily considers three optimization strategies. First, it considers usable leftovers to simplify the cutting process and improve material utilization. The total quantity and types of leftovers should be limited in order to avoid leftover overstock. Second, it uses a splice method of items to improve the generated cutting plan. Third, it takes into account operational restrictions in the cutting operations. Operational restrictions include imposing maximum and minimum lengths on the cutting patterns, and the limitation of cutting knives at the slitting machines.

Several sets of benchmark with real-world and randomly generated instances are provided to evaluate the algorithm. Compared with literature algorithm and current procedure applied in enterprises, the computational results indicate that proposed algorithm can effectively reduce the total cost, and the computation time is reasonable for practical use.

This algorithm can effectively reduce the total cost.

The proposed method can effectively applied to solve the m2DLCSP and improve the economic efficiency of enterprises.

This study aims to extend the Theory of Planned Behavior (TPB) with the Norm Activation Theory (NAT) and apply these two theories to explain Gen Z’s intention to reduce household food leftovers.

Primary data were collected online from 386 respondents, selected through a convenience sampling technique from June to August 2023. Established indicators measured each construct adequately, and hypotheses were examined by using a structural equation model with robust maximum likelihood estimation.

Attitude toward behavior, perceived behavioral control and personal norms built by awareness of consequences and ascription of responsibility were proven to be able to form the intention to reduce household food leftovers. Extending the TPB with the NAT revealed that intention was built based on attitudinal belief, control belief and a feeling of moral obligation that activates personal norms.

Respondent validity needs to be strengthened; injunctive and descriptive norms are still integrated, and the translation of intention into action is yet to be examined

Social marketers boosted behavior change campaigns among Zoomers by emphasizing moral responsibility, promoting awareness and favorable behavioral beliefs through tailored messages and highlighting the ease of reducing household food leftovers.

This study bridged existing research gaps by extending the TPB with the NAT in the context of household routine consumption practices. It offered valuable insights for promoting responsible consumption and reducing household food leftovers among the youth.

This study aims to test the compensatory consumption theory with the explicit hypothesis that China's new-rich tend to waste relatively more food.

In this study, the authors use Heckman two-step probit model to empirically investigate the new-rich consumption behavior related to food waste.

The results show that new-rich is associated with restaurant leftovers and less likely to take them home, which supports the compensatory consumption hypothesis.

Understanding the empirical evidence supporting compensatory consumption theory may improve forecasts, which feed into early warning systems for food insecurity. And it also avoids unreasonable food policies.

This research is a first attempt to place food waste in a compensatory-consumption perspective, which sheds light on a new theory for explaining increasing food waste in developing countries.

The purpose is to explore consumer acceptance of the doggy bag as an intervention to promote sustainable food consumption. In particular, it explores consumer attitudes towards taking home the leftover food from eating out at restaurants as a way of sustainable consumption.

A consumer survey to explore consumer attitudes, followed by an investigation of the media communications that promote the doggy bag as a tool to reduce food wastage.

Strategic communication was employed in an inclusive approach to increase the impact of the doggy bag on consumer behaviour. Consumers show a positive inclination towards using the doggy bag to take home the leftovers of their restaurant meals and reduce food wastage. Cultural biases can cause hurdles in the acceptance of the tool.

To the best of the author's knowledge, this is the first study to approach the behavioural analysis of leftover food takeout interventions studied from the consumer perspective. Furthermore, it is based on a novel approach of experimental methods at ready-to-eat food outlets for communicating with consumers.

The purpose of this paper is to apply the theory of planned behaviour (TPB) to determine which psychosocial factors are predictors of older adults’ safe food storage practices at home.

An online structured questionnaire was developed and administered to older adults (60+). Two behavioural intention outcomes were investigated: thawing meats safely and storing leftovers within recommended guidelines. The survey instrument measured socio-demographic and TPB variables: attitudes, subjective norms, perceived behavioural control and intentions. A measure of self-reported habitual behaviour was also recorded and used to determine whether past practice influenced behavioural intentions.

Respondents (n=78) demonstrated good intentions to safely defrost meats and store leftovers. The models accounted for 41 and 48 per cent of the variance in intentions to perform safe storage behaviours. Attitudes and subjective norms were predictors of intentions to safely thaw meats. Habitual behaviour was a significant predictor of behavioural intentions to safely store leftovers. Perceived behavioural control was a significant predictor of intentions to thaw meats and store leftovers.

The sample size was small, and results are to be interpreted with caution.

The results indicate that theory-based solutions to solving food safety among consumers may be a feasible strategy.

The study is the first of its kind to apply the TPB to this consumer group.

This paper reports work undertaken for the rational exploitation of fabric rolls in order to be able to arrange cutting layers of fabric without leftovers or with a minimum and/or useful leftover. A computer program called “The Optimat Program”, based on theoretical and experimental considerations shown here, has been developed and used for the arrangement of cutting layers from a production fabric for men's jackets. It is concluded that such a program can bring about a considerable saving in materials during the cutting and spreading process in garment manufacture.

It is globally recognized that food waste has significant economic, social and environmental impacts. This study endeavors to identify the individuals' underlying factors that affect food waste behavior in a social context in Egypt.

Due to the scarcity of research illustrating food waste in a social context, a qualitative research paradigm is employed. In-depth semi-structured interviews are conducted with 18 Egyptian households to report their experiences, thoughts and feelings while eating in a social context.

Based on thematic analysis using grounded theory procedures, eight main elements affecting creation and reduction of food waste in social contexts are identified. Additionally, the authors investigate the role of emotions in social dining contexts. A key finding is that food waste in social events is inevitable and is the acceptable norm in the Egyptian culture. Thus, the first step to reduce food waste is paying more attention to change culture. Persuading people with the negative consequences of food waste issue on behalf of their cultural values will be more challenging and may require more innovative approaches.

Although food waste issue is one of the contemporary issues in the world, very little is known about how social food consumption leads to food waste behavior. This study employs social influence theory and the collectivistic culture orientation to investigate the unanswered question of why food gets wasted in social meal context.