Five ways to waste food: food wasting behaviours questionnaire

Purpose The goal of the present research was to resolve two problems with contemporary methods used to assess consumer food waste: the lack of established categories of food wasting behaviours and difficulties in assessing food waste. In Studies 1 A and 1 B, a five-factor questionnaire for measuring food wasting behaviours was developed. Study 2 and Exploratory analyses verified whether the questionnaire allows for predicting the amount of wasted meat, dairy and bakery and a range of socioeconomic characteristics. Design/methodology/approach Based on pre-registered studies, a new questionnaire for measuring the frequency of food wasting behaviours, the Food Wasting Behaviours Questionnaire (FWBQ), was developed. Findings The results provided evidence that behaviours associated with food wasting could be narrowed down to five distinctive basic categories: (1) discarding food because of its' unpalatability; (2) preventing food waste through buying only the necessities; (3) preventing food waste through planning; (4) preventing food waste through sharing and (5) preventing food waste through feeding animals. The FWBQ allowed for investigating the socio-economic factors that influence food wasting behaviour. Finally, the FWBQ allowed for predicting the amount of wasted meat, dairy and bakery products. Also, particular factors were associated with a range of socioeconomic characteristics. Originality/value The FWBQ has been shown to be an inexpensive and easy-to-use method for systematising distinct categories of food wasting behaviours and demonstrating their determinants. The study takes an empirical approach (rather than intuitive) to distinguish separate categories of food wasting.