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Wastage and post-harvest losses in food value chains are becoming increasingly debated and policies are being increasingly designed to reduce food wastages. Despite its presumed importance, there is large variation in the importance and type of food losses and wastage. We identify the levels of food wastage at various levels of the potato food chain for three Asian countries.

Surveys were fielded to better measure the important variation between value chain agents, to capture wastage at each level, to analyze the structure of the value chain, and to evaluate wastage over the whole value chain (except for consumption). We generate data on an important staple in these countries and analyze the importance of waste in domestic rural-urban food value chains, often the most important value chain in these countries.

We find total quantities of potatoes wasted are equal to 5.2% in the harvest period and 6.4% in the off-season of all quantities that enter the value chain for Bangladesh. Even lower numbers are obtained in India (3.2% and 3.3%, respectively). These wastage levels are higher in China, possibly because of the significantly longer distances that potatoes are shipped.

The use of cold storage facilities can minimize the level of wastage in the potato distribution chain. Studies of this type of storage for other countries and commodities can identify opportunities in which adoption of cold storage can provide the greatest contributions toward the elimination of food wastage.

Packaging links products to consumers by delivering messages to promote healthy food consumption and reduce wastage. However, studies point to a knowledge gap and skepticism among consumers regarding the impact of eco-design packaging on food wastage reduction. To demystify this skepticism and fill the knowledge gap, this study aims to examine consumers’ perceived risks in eco-design packaging and their impact on consumer food wastage.

A survey was conducted to identify consumer-perceived risks in eco-design packaging and explain whether, and why, some dimensions of perceived risk are more influential on consumer food wastage decisions.

Consumers are prevented by financial, physical, functional, temporal and social factors from adopting eco-design packaging. Through structural equation modeling, we find consumer perceived risks in eco-design packaging influence their food wastage decisions through health consciousness and environmental awareness.

This study provides practical suggestions for packaging manufacturers, the food industry and policymakers.

Drawing on the perceived risk theory, this research highlights that the impacts of consumer-perceived risks differ, depending on the dimensions considered in their food wastage decision.

This research is on the study of the variables which have bearing on behavioural aspects of food wastage in Qatar. As about 30% of food is being wasted in Qatar, despite the fact that 90% of food consumption is imported, the problem has now drawn national importance.

This research adopts positivist paradigm, and Ajzen's theory of planned behaviour (TPB) provides the theoretical foundation. Questionnaire survey has been used to collect data from the consumers in Qatar (n = 212), based on convenience sampling, and the tool used for analysis is structural equation modelling (SEM) using partial least square method (PLSM).

Out of the five hypotheses being tested, four have been supported, which have led to the drawing of the implications and suggestions to reduce or even avoid food wastage. The study has revealed that both attitude and perceived behavioural control act as significant predictors of intention to avoid food wastage, which in turn is the predictor of food wastage behaviour. In addition, it is also revealed that perceive behavioural control is a direct predictor of food wastage behaviour.

More research may be required to further investigate why Qatari consumers have not been influenced by subjective norms on their intention to avoid food wastage.

The suggestions have been drawn to the concerned authorities in Qatar to consider as measures of food waste minimization.

Theoretically, the research provides an empirical proof to Ajzen's TPB in the context of food wastage management.

An attempt has been made to study the food wastage behaviour of the residents of Qatar so that the antecedents of food wastage behaviour can be identified and remedial actions may be taken to reduce food wastage.

While there is considerable anecdotal evidence and some research indicating poor nutritional intake and high levels of food wastage in hospitals, there have been no studies relating these issues to the catering system used. The overall purpose of this study was, therefore, to measure food wastage and nutritional intake in selected hospital catering systems. Data were collected from three types of ward (elderly, medical and surgical) in four hospitals (nine wards), two in London and two in Southern England. Three wards used food cooked mainly in the hospital kitchen, six used cook‐chill and cook‐freeze dishes bought in ready prepared. Five of the wards used a bulk system where food is transported to the ward and plated, in the others, food is plated in the hospital kitchen then transported to the ward. Food sent to the ward, served to patients, and that which remained uneaten or left on the service trolley was weighed for a minimum of 24 hours in each ward; 966 patient‐meal‐days. This data enabled food wastage and nutritional intake to be calculated. Results indicate that food wastage was lower at the breakfast meal, than the midday and evening meal, 23.10 per cent, 39.99 per cent and 42.35 per cent, respectively; female wastage was higher than male, 33.91 per cent and 27.26 per cent, respectively; wastage was higher where food was plated in wards rather than in the kitchen, 57.75 per cent and 35.28 per cent, respectively; and wastage was higher where food was purchased‐in ready prepared, rather than prime cooked in the hospital kitchen. Nutritional intake was calculated for five wards and in all, energy intake was below the recommendations, the highest deficit being 58 per cent. Deficiencies were also noted for other nutrients.

The purpose of the present research is to examine the underlying motivations of food and beverage (F&B) hotel managers towards their intentions to implement food wastage initiatives in the Indonesian hotel sector.

Using in-depth personal interviews with 26 F&B managers, this study employed the theory of planned behaviour (TPB) to explain F&B managers' intentions towards implementing food wastage initiatives.

The study findings revealed prevailing constraints (such as lack of resources and rigid menu design) preventing them from carrying out their food wastage plan. There was evidence of disparity between who the F&B managers perceive about as important (injunctive norms) and supportive about their food wastage initiatives as compared to the perceived actual behaviour (descriptive norms) of these important reference groups. One such discrepancy is where respondents believe that senior management is important and would support their food wastage initiatives, but the senior management themselves do not allocate resources to combat food wastage.

The findings have important implications for hoteliers to rethink and motivate hotel employees to carry out food wastage initiatives effectively with a more synchronized approach between different management levels.

This is the first paper to examine the discrepancy between injunctive and descriptive norms between middle and senior management in hotels. A key theoretical contribution to the body of knowledge is the fractionation of injunctive and descriptive norms to understand subjective norms in TPB elicitation research.

In the construction industry, it is well known that there is a relatively large volume of material being wasted due to a variety of reasons. The problem of material waste on construction sites is not an isolated issue and is of environmental concern. Therefore, waste minimization has become an important issue in the construction industry. The aim of this research was mainly to identify the pre‐cast contribution to the construction waste minimization in the Sri Lankan construction industry, through a comparison of material waste arising from pre‐cast, ready‐mixed and site‐mixed concrete.

Data were collected from 27 building construction projects and three concrete elements: slabs, beams, and columns, were considered to quantify construction waste. To compare the wastage due to pre‐cast involvement with other types, three categories of building projects were used, including projects using pre‐cast concrete elements, in situ concrete elements – site mix, and in‐ situ concrete elements – ready mix.

The study found that mean wastages of cement, sand and metal in PC elements amounted to 5.34 per cent, 13.86 per cent and 7.62 per cent respectively showing lower values compared with the material wastages in the other two technologies (in situ concrete elements – site mix, and in situ concrete elements – ready mix). Further, statistical t‐test and ANOVA were carried out to ascertain whether these results were significant. Results revealed that there is a significant waste reduction when pre‐cast concrete is used.

The paper provides useful information on pre‐cast contribution to the construction waste minimization in the Sri Lankan construction industry.

This research evaluates the extent of food wastage on a renal ward, in a large NHS Trust hospital. The study consisted of baseline data collection, to establish the current situation regarding food wastage on a mixed gender renal ward, and two phases. Phase I assessed the adequacy of the plate regeneration system. Phase II involved the trial of a bulk regeneration system. Food wastage measurements collected in Phase I and Phase II were compared. Baseline data indicated a considerable amount of food wastage. In Phase I food wastage figures remained excessive ( \overline x = 65 percent) and poor dietary intakes prevailed ( \overline x = 1,125kcals). In Phase II, food wastage figures were greatly reduced to 17 percent ( \overline x). It is estimated the introduction of the bulk regeneration system, on a renal ward, would save £18,19.00 per annum for lunchtime waste alone.

For parts of the time on a typical construction site concrete pour, the site placing crew is idle waiting for the arrival of the next truckmixer delivery, whereas for other periods, truckmixers are idle on site waiting to be unloaded. Ideally, the work of the crew should be continuous, with successive truckmixers arriving on site just as the preceding truckmixer has been emptied, to provide perfect matching between site and concrete plant resources. However, in reality, sample benchmark data, representing 118 concrete pours of 69 m³ average volume, illustrate that significant wastage occurs of both crew and truckmixer time. The purpose of this paper is to present and explain the characteristics of the wastage pattern observed and provide further understanding of the effects of the factors affecting the productivity of this everyday routine site concreting system.

Analytical algebraic models have been developed applicable to both serial and circulating truckmixer dispatch policies. The models connect crew idle time, truckmixer waiting time, truckmixer round trip time, truckmixer unloading time and truckmixer numbers. The truckmixer dispatch interval is another parameter included in the serial dispatch model. The models illustrate that perfect resource matching cannot be expected in general, such is the sensitivity of the system to the values applying to those parameters. The models are directly derived from theoretical truckmixer and crew placing time-based flow charts, which graphically depict crew and truckmixer idle times as affected by truckmixer emptying times and other relevant parameters.

The models successfully represent the magnitudes of the resource wastage seen in real life but fail to mirror the wastage distribution of crew and truckmixer time for the 118 pour benchmark. When augmented to include the simulation of stochastic activity durations, however, the models produce pour combinations of crew and truckmixer wastage that do mirror those of the benchmark.

The basic contribution of the paper consists of the proposed analytical models themselves, and their augmented versions, which describe the site and truckmixer resource wastage characteristics actually observed in practice. A further contribution is the step this makes towards understanding why such an everyday construction process is so apparently wasteful of resources.

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 objectives of this article are: 1 to give an overview of some basic ideas that were outlined in an earlier review paper by the author; 2 to bring it up to date by outlining the more important theoretical developments that have been reported since then; 3 to mention briefly some speculations arising from work in progress which has not yet been published.