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Adolescents are at a stage in their life course in which they increasingly become choosers, buyers and preparers of food. Hence, they develop and employ required competences. Current food-related competences of adolescents are shaped in an environment with an abundance of convenience foods. Simultaneously food education has been limited in many western countries. The purpose of this paper is to scrutinize how young practitioners engage with the notion of convenience in a context with a strong presence of convenience foods.

Empirical data for this paper have been collected in a Dutch high school context following a participatory approach in focus group discussions. Data have been gathered from different food-related exercises within a classroom context.

The findings indicate that adolescents’ food competences and meanings are heavily shaped by the abundant presence of convenience foods. Adolescents perceive a nuanced picture of a skilful consumer that incorporates convenience foods in ways that minimize time efforts, preserves some preparatory tasks for fun cooking and has knowledge about health effects of fatty and salty foods.

The investigation takes a novel look on convenience food consumption from a practice perspective scrutinizing competences through the lens of adolescent practitioners. The authors make a plea for tapping into the potential of research on children and adolescents as novice performers of practices to understand how practices are shaped and changed and how practices recruit new practitioners.

The article examines the experiences of local activists involved in the food movement scene in Germany, Italy and the United Kingdom, with the objective of comparing strategies in localising food movement politics and seeking scale for collective action through institutions. Specifically, it delves into the grassroots-driven, bottom-up development of food policies by neo-materialist movement organisations (NMMOs) asking why food has become a central focus, what these organisations do and who participates, and how and why strategies for working with local institutions are implemented. Success in food movements, as in other social change efforts, often depends on experimenting with different approaches to generating interest and expanding the movement among consumers. At the same time, activists emphasise the need to change the food system, typically by promoting the benefits of local produce and fostering connections between producers and consumers. These connections serve as a vital resource for collective action, as food allows movements to easily mobilise and engage with consumers' values and beliefs. Through a comparative analysis of local food activism across Bristol, Cologne and Rome, the study elucidates that while each context grapples with distinct challenges, such as reconciling administrative tensions in Rome or negotiating financial constraints and bureaucratic intricacies in Bristol and Cologne, all underscore the pivotal role of collaborative engagement with local authorities as a catalyst for effecting change in food systems and beyond.

This study aimed to explore the determinants of household food waste behavior to mitigate the negative effects of consumption on climate change through a model that extends the theory of planned behavior (TPB) by integrating motivations to reduce food waste – in addition to moral norms – as well as situational factors – in addition to planning and shopping routines – that affect food waste.

Online self-report questionnaires were used to collect empirical data in Taiwan; a total of 304 responses were retrieved. Two-step structural equation modeling was subsequently conducted.

The results indicated that the extended TPB model, which notably included motivations to reduce food waste and moral norms regarding reducing food waste, explained 56.84% of the variance in intention not to waste food. Perceived behavioral control regarding reducing food waste was associated with food planning and shopping routines. Intention not to waste food, food shopping routines, and situational factors were determinants of food waste behavior and explained 15.72% of the variance in food waste behavior.

The main theoretical contribution of this study is that the extended TPB model that includes both moral norms and motivation to reduce food waste elucidates the role of motivations in the formation of attitudes. In addition, not only intention not to waste food and shopping routines but also situational factors explained food waste behavior. These findings provide practical and policy implications for enhancing people's intention not to waste food and for reducing their actual food waste behavior.

By envisioning the learning environment as an eco-social system, this study aims to map interrelated enablers of students’ sustainability-oriented learning (SoL) in the context of a university course at the interface of science and society.

A case-study approach was used to delineate what enables student learning in a university-wide transdisciplinary Master of Science course. A sample of 102 students, university and societal stakeholders participated to this study, by sharing their experiences and views through focus groups and questionnaires.

A main finding is the development of a configuration of six intertwined enablers that through their interplay help to cultivate students’ SoL, in the course under exploration.

This study paves the way for a re-orientation of how to explore learning in complex environments. It shows that adopting a relational, situated and systems approach is not only feasible but is also desirable to understand and guide learning practices in complex environments.

This study aims to identify and analyse the interactions among drivers of anti-food waste behaviour at the consumer level. By understanding the mutual interactions among the drivers, an effort is made to identify the most driving and most dependent drivers through the total interpretive structural modelling (TISM) approach. Modelling offers inputs to propose focused interventions for reinforcing the identified drivers of anti-food waste consumer behaviour using the theoretical lens of social practices theory.

A proposed model of factors affecting anti-food waste behaviour is arrived at to suggest the most effective anti-food waste behavioural interventions. The factors were identified through an extensive literature search. A hierarchical structure of identified factors has been developed using TISM and MICMAC analysis through expert opinion. Focused marketing strategies towards promoting the identified factors for encouraging anti-food waste behaviour were suggested further.

This study identifies nine drivers based on extensive literature review, brainstorming and expert opinion. The TISM hierarchical model portrays the most important and least important drivers of household anti-food waste behaviour. It establishes that fundamental knowledge and socio-cultural norms are the most critical factors to drive the consumers. Marketers can focus on designing effective interventions to enhance the essential knowledge of the consumers and orient the socio-cultural norms towards anti-food waste behaviour.

This study offers implications for practitioners, policymakers and cause-driven marketing campaigns targeting anti-food waste behaviour. It provides an indicative list of critical factors relevant to household food waste behaviour, which can be used to drive effective marketing campaigns to nudge anti-food waste behaviours.

The proposed food waste behaviour management model was developed through modelling technique (TISM) and Cross-Impact Matrix Multiplication Applied to Classification (MICMAC) analysis, and relating them to marketing interventions is a novel effort in the food waste domain.

This paper aims to stimulate the pursuit of waste-free food consumption and develop guidelines to avoid irresponsible consumer behaviours. In doing so, the paper answers the questions: How much food is thrown away by Australian households? What are the causes of food wasted? And, how motivated are Australian household members to reduce food waste?

An online survey was completed by a demographically representative sample of 5,272 households in Australia to address these questions. Using the state-wise data set and a structural equation modelling technique, this paper analyses behavioural and socio-demographic factors that influence household food waste in Australia.

The study identified that inedible food waste was the most common waste that people threw away (69%). The second-largest contribution towards waste came from meal leftovers (44%). The study identified household members not finishing their meal and cooking too much food as the leading causes of food waste from meal leftovers. Furthermore, household food members were unable to identify whether the food was safe to eat, uncertain whether they would eat prepared food that was saved for later consumption and remained confused about when to discard food. Finally, 42% indicated a high level of motivation to reduce food waste, while 34% indicated a moderated level.

This study's findings contribute to the practical challenges associated with the measurement of food waste in households. Further, the study provides insights to policymakers and practitioners to develop customised interventions to reduce household food waste.