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Article
Publication date: 5 March 2018

Barbara Szabó-Bódi, Gyula Kasza and Dávid Szakos

The purpose of this paper is to determine and quantify the most dominant types of food waste in Hungarian households and to analyse the effect of demographic background and income…

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Abstract

Purpose

The purpose of this paper is to determine and quantify the most dominant types of food waste in Hungarian households and to analyse the effect of demographic background and income as influencing factors.

Design/methodology/approach

Data related to solid and liquid food waste were recorded from 100 households for one week. The study primarily focussed on avoidable food waste, however, unavoidable and potentially avoidable food waste were also measured. Appropriate tools and manual were provided to the households to ensure data consistency.

Findings

Estimated quantity of total food waste (including liquid waste) per capita is 68.04 kg/year. In all, 48.70 per cent of total food waste would have been avoidable (equals to 33.14 kg/capita/year). Most frequently wasted food categories were meals and bakery products. In case of some demographic categories, different wastage levels were observed. It was also confirmed that income has effect on food waste production that varies by foodstuff categories: bakery product waste was mainly dominant for middle income consumers and fresh fruits were typically wasted by more affluent households. Apart from that, higher income resulted in higher food waste production in general.

Practical implications

This primary data set about avoidable food waste in Hungary contributes with relevant information to the refining of international estimates. Having specific data on food wastage and the most affected target groups, as well as information on the impact of the income can be applied in planning awareness raising campaigns.

Originality/value

The research is based on measurement of food waste categories in households resulting in detailed data sets. This study is one of the first investigations based on primary data collection from the eastern part of Central Europe and the very first related to Hungary. The study draws attention also to the influence that household income exerts on the issue of food waste.

Details

British Food Journal, vol. 120 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 17 May 2019

Tekla Izsó, Barbara Szabó-Bódi, László Somogyi and Gyula Kasza

Replacement of milk fat with vegetable fats (e.g. coconut oil or palm fat) in sour cream is a well-established practice among producers – these products are called sour cream…

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Abstract

Purpose

Replacement of milk fat with vegetable fats (e.g. coconut oil or palm fat) in sour cream is a well-established practice among producers – these products are called sour cream imitations or sour cream analogues. Although sour cream imitations are legitimate products, consumers might be confused by them. The purpose of this paper is to assess the familiarity of sour cream imitations, the opinion of consumers, and to map the factors that may affect purchasing decision.

Design/methodology/approach

A quantitative consumer survey (n=1,000) has been conducted in 2017 based on personal interviews. Data were analysed by descriptive statistics and partial least squares structural equation modelling.

Findings

Results showed that the majority of Hungarian consumers have already purchased a sour cream imitation. In total, 69.65 per cent of them bought the imitation product accidentally: packaging and placement on the shelves were mentioned as major reasons. And 44.68 per cent of the respondents consider this product category to be misleading. Path modelling revealed that the perceived price-value ratio of the product and the respondent’s culinary skill, knowledge, consciousness and general preference of sour cream have a significant impact on the willingness to buy of sour cream imitations.

Originality/value

Sour cream imitations are accepted as reasonable cheaper alternatives to sour cream as it has been revealed by descriptive statistical methods and structural equation modelling. However, producers and retailers should avoid misleading packaging and product placement. General communication to broaden consumer knowledge would be also important. The study provides evidence-based input for producers, retailers, marketing experts and policy makers on consumer behaviour regarding food product analogues.

Details

British Food Journal, vol. 121 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

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