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This paper aims to provide a perspective on food waste by tourists and tourist households, now and in the future.

This is a perspective article that summarizes contemporary thinking about food waste and conceptualizes food waste specifically for tourist household settings.

In tourism, food is more than nourishment and extends to visitor experiences and attractions. Yet food waste arising from tourism activity is a major environmental and societal issue. Festive moods and holiday spirits – synonymous with over-sized portions, bountiful buffets and entertainment excess – exacerbate food waste. Cultural norms that portray food waste as a sign of good hospitality further aggravate the problem. This paper argues that efforts to reduce food waste in tourism require new conceptualizations of tourist households, and where food waste occurs in relation to tourism, and of who should be responsible for preventing and managing food waste.

The tourism industry faces ever-growing economical, societal and legislative reasons to address food waste, which are dynamic and difficult to predict.

Savvy meal providers will migrate towards reducing their food waste or turning it into assets. However, a focus on preventing food waste only in traditional food service and accommodation establishments ignores the reality of growing tourist households and will stifle sustainability efforts unless theoretically unpacked and practically addressed.

A third of food produced globally is lost or wasted. Stark facts, proclamations and regulations underscore food waste as a burgeoning global problem with major environmental, social and economic costs.

Food waste, in general, and by tourists, is a burgeoning environmental, social and economic challenge. This is one of the first articles to focus on this topic and introduces the concept of tourist households.

Little work has directly addressed the potential to control food waste. This chapter focuses on behavioral nudges and their potential to reduce food waste and, in turn, implications for food security.

Key methodological and definitional challenges that must be met to make effective use of interventions to reduce food waste are examined. Chief among these challenges are determining welfare measures that are robust to the behavioral anomalies and apparently inconsistent preferences observed under behavioral interventions.

Targeted reductions in food waste can be significantly impacted by simple behavioral interventions either in institutional settings or within the home. Some evidence suggests that food waste is rampant not only in developed countries, but also among developing countries.

Our findings highlight the need to create a research program addressing the behavioral causes of food waste both in developed and developing country contexts.

The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies.

This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions.

The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food.

This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home.

This research will guide future product development for frozen foods with regard to dietary planning and portion control.

The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices.

This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.

Higher education institutions (HEIs) play a pivotal role in fostering economic development by cultivating skilled workforce and generating knowledge and innovation. However, HEIs may pose a potential risk to sustainable economic development due to the generation of food waste inside their campus canteens. Therefore, this study aims to examine the influence of attitude, subjective norm (SN), perceived behavior control (PBC), religiosity and pro-social behavior among State Islamic Religious College (SIRC) students on their intention to avoid food waste behavior. This study also focused on the mediating role of the three original theory of planned behavior (TPB) variables and pro-social behavior in the relationship between religiosity and the intention to reduce food waste.

Questionnaires were used to collect data from 443 students at SIRC. The collected data were processed and analyzed using structural equation modelling to test direct, indirect and mediating effects.

The empirical results indicated that the eagerness of students at SIRC to reduce their behavior of leaving food behind can be driven by their negative attitudes or views toward food waste, the practice of religious teachings in their lives, the belief that they can avoid food waste and their concern for the environment. The empirical results reveal that even though religiosity influences SN, it is unable to strengthen the relationship between religiosity and the desire to be anti-food waste.

In addition to contributing to the food waste literature in the context of eating behavior, the results of this study have theoretical and practical implications.

To assess SIRC students’ behavioral intentions to avoid food waste behavior, this study used a contemporary setting to measure attitude, SN, PBC, religiosity and pro-social behavior, so strengthening the TPB’s empirical underpinning.

The present study aims to examine the impact of social media marketing activities (SMMAs) on the adoption of food waste reduction behavior among Generation Z consumers within the restaurant service industry in Pakistan. The study focuses on the impact of social media advertisements and investigates the mediating influence of waste reduction intentions on actual behavior. This underscores the significance of contextual and emotional variables in comprehending consumer behaviors.

The study used a cross-sectional research methodology to examine the impact of SMMAs on the behavior of Generation Z consumers in Pakistan’s food service industry with regard to reducing food waste. A study was conducted to investigate the restaurant purchasing behaviors of a sample consisting of 449 individuals belonging to the millennial generation, often known as Generation Z.

The majority of variables related to SMMA, except for interactivity and personalization, were shown to have a positive impact on individuals’ intents to reduce food waste. The study observed a significant relationship between consumers’ intentions to decrease waste and their actual behavior in waste reduction. Furthermore, this relationship was shown to be influenced by the mediating role of waste reduction intention.

Examining how social media affects Pakistani Generation Z’s efforts to reduce food waste is what makes this study distinctive. According to the research, the majority of social media factors positively influence intentions to reduce waste. The relationship between intentions and actual behavior, which highlights the impact of social media campaigns and emotional aspects in promoting waste reduction, is one of the important conclusions.

This study aims to highlight the impact of altruistic-self and hunger awareness on socially responsible food consumption through the lens of self-awareness and self-congruity theories due to the great challenge of Sustainable Development Goal 2: Zero Hunger.

A survey was conducted with a sample of 812 respondents. Exploratory Factor Analysis (EFA) and Confirmatory Factor Analysis (CFA) confirm each variable's structure through the measurement model and test the hypothesis to support a structural model.

The results highlight that the combination of altruistic-self and hunger awareness (AS-HA congruence) drives consumers to execute socially responsible food consumption. Meanwhile, consumers' food-saving attitude mediation translates to the attitude towards responsible and ethical use increasing socially responsible food consumption, a contextual development in the theory of congruence. Conversely, hunger awareness is not confirmed as significantly influencing socially responsible food consumption.

This research provides valuable insights for academicians and practitioners in developing food waste management strategies that can be implemented to reduce food wastage.

Food waste is a global concern and is challenging for many manufacturing, distribution and individual wastage levels. However, food wastage by consumers is one of the most critical problems which can be minimised with awareness and attitudinal changes in behaviour as a form of socially responsible consumption.

This paper aims to illustrate the application and effectiveness of a marketing programme co-designed by supply- and demand-side stakeholders to reduce consumer food waste in restaurants.

This stakeholder-based marketing pilot study adopted the co-create, build and engage framework for programme design and implementation. Major stakeholders, interacting at the point-of-sale, participated in a series of focus groups, interviews and co-design. The research process informed the marketing mix, which aimed to provide value for all parties. The four-week pilot programme was delivered in a non-buffet-style commercial restaurant chain for 10 months. The amount of consumer food leftovers was measured and compared with pre-programme baseline data to evaluate programme effectiveness.

The results show that the marketing mix co-designed by restaurant stakeholders and consumers effectively reduced food waste by almost half in the pilot period. The profitability of the pilot restaurant increased as food costs decreased.

This research demonstrates how working with stakeholders from both the supply and demand sides can identify motivations and barriers. Insights gained in the research phase can inform the delivery of a marketing mix that reduces consumer food waste. This study demonstrates the marketing research, design, implementation and evaluation process for a marketing programme that reduced consumer food waste.

To effectively reduce consumer food waste, practitioners should not only focus on changing consumers’ behaviour. Co-designing solutions with food service stakeholders to address business and operation challenges is crucial to the attainment of a positive impact at the point-of-sale.

This research shows how marketing changes behaviour in individuals and business entities, contributing to positive environmental impact through waste reduction in the commercial food service sector.

This chapter examines the role of stakeholders, cocreation, and pro-environmental behaviors in Google’s efforts to reduce the environmental impact of their food waste. It describes several different strategies that the company undertook and the outcomes of those efforts. These efforts ranged from working with suppliers and employees to use food that was normally wasted to implementing a waste measuring and feedback system. The case highlights the challenges, current impact, and risks of the different strategies.

The chapter covers the theories and models of stakeholder influence on sustainability, new product development through cocreation, and pro-environmental behaviors; it applies these concepts to Google’s food waste program.

The results of the study contribute to the frameworks on cocreation and stakeholder management to include ideas for encouraging pro-environmental behavior through various social practices (measuring and monitoring waste, building supply chain partnerships, and cocreating new products with stakeholders).

The findings of this chapter will help other companies with ideas for successfully reducing food waste and its environmental impact by illustrating new ideas for engaging stakeholders in the supply chain.

This chapter analyzes consumers’ social representations associated with food waste and their influence on their behavior. A series of semi-structured face-to-face interviews was conducted with 22 individuals, who were heterogeneous in terms of age (21–64, mean age 42), gender, SPC, geographical location, and family situation. The second set of data collection involved administering a questionnaire to 76 consumers aged between 19 and 37 in France. They were asked to give four synonyms on the basis of key words (waste and food waste) and to classify 20 terms presented to them from the most to the least significant as regards the theme of food waste. The results show that food waste depends on the individual’s emotional and gustatory, health-related, economic and/or symbolic, and moral representations. The central core of social representations is around the nature/culture of food. Managerial action should focus on the revalorization of foods and to restoring meaning to the eating/food relationship, orienting consumers toward the hedonic, ethical and symbolic values of food products, and experiences.

This study aims to determine and analyze the predictors of food waste reduction intention and behavior among higher education institutions (HEIs) using an extended version of the theory of planned behavior (TPB).

This study empirically tested an extended TPB model through regression analyses using data obtained through an online survey.

Attitude toward food waste reduction, subjective norms, perceived behavioral control and food waste knowledge predicted intention to reduce food waste. Furthermore, the intention to reduce food waste predicted food waste reduction behavior.

The results imply that extending the TPB by adding food waste knowledge significantly predicted food waste reduction intention and behavior.

The study identified factors that predict food waste reduction behavior and suggested ways to influence Filipino students in HEIs to reduce food waste.

The findings support the inclusion of food waste knowledge to the TPB in predicting food waste reduction intention and behavior among students in HEIs.