Abstract
Household food waste is a critical issue with significant environmental, economic, and social impacts. This study investigates the food waste behaviours of households in England and Turkey, focusing on the dinner stage of food consumption. Using a sequential explanatory mixed-methods approach, the research combines quantitative survey data with qualitative insights from remote design ethnography and semi-structured interviews. The survey examines shopping, storage, preparation, and consumption practices, while the qualitative phase captures participant-generated visual and textual data on food-related routines and decision-making. The study applies Ajzen’s Theory of Planned Behaviour (TPB) as a lens, extended through Actual Self-Reported Behaviour (ASRB) to address the intention–behaviour gap. Findings reveal how attitudes, subjective norms, and perceived behavioural control shape household food waste behaviours, highlighting differences between England and Turkey. Gender-sensitive patterns show variations in shopping, meal preparation, and disposal practices. Contextual factors explain disparities in food management, indicating why similar interventions may have different effects in each country. Combining behavioural insights with sustainable design strategies, the research suggests practical interventions to reduce household food waste. Strategies include nudges in food storage and preparation, education on portion control, and tailored approaches to promote sustainable consumption. The study contributes to understanding household food waste behaviours in different national contexts and provides evidence-based recommendations for policymakers, designers, and educators aiming to foster sustainable practices. This research aligns with broader discussions on food systems, nutrition, and responsible consumption, offering actionable insights into how household behaviours can be shaped toward long-term sustainability.
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
FOOD WASTE, HOUSEHOLD BEHAVIOUR, SUSTAINABLE CONSUMPTION, FOOD SYSTEM, NUTRITION, DINNER HABITS, ENGLAND, TURKEY
