2,032
Views
61
CrossRef citations to date
0
Altmetric
Original Articles

Wasted Positive Intentions: The Role of Affection and Abundance on Household Food Waste

, &

References

  • Alatout, S. (2009). Bringing abundance into environmental politics: Constructing a Zionist network of water abundance, immigration, and colonization. Social Studies of Science, 39(3), 363–394.
  • Baldwin, C. J. (2015). The 10 principles of food industry sustainability. Chichester, UK: Wiley.
  • Beretta, C., Stoessel, F., Baier, U., & Hellweg, S. (2013). Quantifying food losses and the potential for reduction in Switzerland. Waste Management, 33, 764–773. doi:10.1016/j.wasman.2012.11.007
  • Bowen, G. A. (2008). Naturalistic inquiry and the saturation concept: A research note. Qualitative Research, 8(1), 137–152.
  • Bureau of Labor Statistics (BLS). (2014). Consumer expenditure survey 2013. United States Department of Labor report. Retrieved from http://www.bls.gov/cex/#tables
  • Buzby, J. C., Wells, H. F., & Hyman, J. (2014). The estimated amount, value, and calories of postharvest food losses at the retail and consumer levels in the United States. EIB-121. Washington, DC: U.S. Department of Agriculture, Economic Research Service.
  • Carrefour. (2015). Carrefour launches zero waste movement [Press Release]. Retrieved from https://www.carrefour.com.br/institucional/imprensa/releases/carrefour-lanca-movimento-desperdicio-zero
  • Chandon, P. (2013). How package design and packaged-based marketing claims lead to overeating. Applied Economic Perspectives and Policy, 35, 7–31. doi:10.1093/aepp/pps028
  • Chandon, P., & Wansink, B. (2002). When are stockpiled products consumed faster? A convenience-salience framework of postpurchase consumption incidence and quantity. Journal of Marketing Research, 39, 321–335. doi:10.1509/jmkr.39.3.321.19111
  • Chandon, P., & Wansink, B. (2007). The biasing health halos of fast-food restaurant health claims: Lower calorie estimates and higher side-dish consumption intentions. Journal of Consumer Research, 34(3), 301–314.
  • Charmaz, K. (2014). Constructing grounded theory (2nd ed.). Los Angeles, CA: Sage.
  • Cheal, D. (1987). Showing them you love them: Gift giving and the dialectic of intimacy. Sociological Review, 35, 150–169. doi:10.1111/sore.1987.35.issue-1
  • Cohen, J. B. (1967). An interpersonal orientation to the study of consumer behavior. Journal of Marketing Research, 4(3), 270–278.
  • Corbin, J., & Strauss, A. (2015). Basics of qualitative research: Techniques and procedures for developing grounded theory (4th ed.). Thousand Oaks, CA: Sage.
  • DeNavas-Walt, C., & Proctor, B. D. (2014). Income and poverty in the United States: 2013. United States Census Bureau. Retrieved from http://www.census.gov/content/dam/Census/library/publications/2014/demo/p60-249.pdf
  • Dubois, D., Rucker, D. D., & Galinsky, A. D. (2012). Super size me: Product size as a signal of status. Journal of Consumer Research, 38, 1047–1062. doi:10.1086/661890
  • Evans, D. (2011). Blaming the consumer—once again: The social and material contexts of everyday food waste practices in some English households. Critical Public Health, 21, 429–440. doi:10.1080/09581596.2011.608797
  • Evans, D. (2012). Beyond the throwaway society: Ordinary domestic practice and a sociological approach to household food waste. Sociology, 46, 41–56. doi:10.1177/0038038511416150
  • Evans, D. (2014). Food waste: Home consumption, material culture, and everyday life. London, UK: Bloomsbury.
  • Fajans, J. (2012). Brazilian food: Race, class and identity in regional cuisines. New York, NY: Berg.
  • FAO. (2013). Food wastage footprint: Impacts on natural resources. Rome, Italy: Food and Agriculture Organization for the United Nations.
  • Farmer, A. N., & Huntington, J. R. (1918). Food problems. Boston, MA: Ginn and Company.
  • Fisher, J. O., Wright, G., Herman, A. N., Malhotra, K., Serrano, E. L., Foster, G. D., & Whitaker, R. C. (2015). “Snacks are not food”: Low-income, urban mothers’ perceptions of feeding snacks to their preschool-aged children. Appetite, 84, 61–67. doi:10.1016/j.appet.2014.09.007
  • Ganglbauer, E., Fitzpatrick, G., & Guldenpfennig, F. (2015, April). Why and what did we throw out? Probing on reflection through the food waste diary. Sustainability and Recycling, Proceedings of the 33rd Annual ACM Conference on Human Factors in Computing Systems (pp. 1105–1114), Seoul, Korea.
  • Gioia, D. A., Corley, K. G., & Hamilton, A. L. (2013). Seeking qualitative rigor in inductive research: Notes on the Gioia methodology. Organizational Research Methods, 16, 15–31. doi:10.1177/1094428112452151
  • Golan, E., Stewart, H., Kuchler, F., & Dong, D. (2008). Can low-income Americans afford a healthy diet? Amber Waves, 6(5), 26–33.
  • Graham-Howe, E., Jessop, D. C., & Sparks, P. (2014). Identifying motivations and barriers to minimising household food waste. Resources, Conservation and Recycling, 84, 15–23. doi:10.1016/j.resconrec.2013.12.005
  • Grizzetti, B., Pretato, U., Lassaletta, L., Billen, G., & Garnier, J. (2013). The contribution of food waste to global and European nitrogen pollution. Environmental Science & Policy, 33, 186–195. doi:10.1016/j.envsci.2013.05.013
  • Holton, Judith A. (2007). The coding process and its challenge. In A. Bryant, & K. Charmaz (Eds.), The Sage handbook of grounded theory (pp. 265–289). London, UK: Sage.
  • IMECHE. (2013). Global food: waste not, want not [IMECHE document]. London, UK: Institution of Mechanical Engineers. Retrieved November 14, 2014, from <http://www.imeche.org/docs/default-source/news/Global_Food_Waste_Not_Want_Not.pdf>.
  • Inness, S. A. (2001). Dinner roles: American women and culinary culture. Iowa City, IA: University of Iowa.
  • Kaplan, E. B. (2000). Using food as a metaphor for care. Journal of Contemporary Ethnography, 29, 474–509. doi:10.1177/089124100029004003
  • Kaufman, L., & Karpati, A. (2007). Understanding the sociocultural roots of childhood obesity: Food practices among Latino families of Bushwick, Brooklyn. Social Science and Medicine, 64(11), 2177–2188.
  • Koivupuro, H.-K., Hartikainen, H., Silvennoinen, K., Katajajuuri, J.-M., Heikintalo, N., Reinikainen, A., & Jalkanen, L. (2012). Influence of socio-demographical, behavioural, and attitudinal factors on the amount of avoidable food waste generated in Finnish households. International Journal of Consumer Studies, 36, 183–191. doi:10.1111/ijc.2012.36.issue-2
  • Leal Filho, W., & Kovaleva, M. (2015). Food waste and sustainable food waste management in the Baltic sea region. Hamburg, Germany: Springer.
  • Mullainathan, S., & Shafir, E. (2013). Scarcity. New York, NY: Henry Holt and Company.
  • Murcott, A. (1999). Scarcity in abundance: Food and non-food. Social Research, 66, 305–339.
  • Namie, J. (2011). Public displays of affection mothers, children, and requests for junk food. Food Culture & Society, 14, 393–411.
  • Neely, E., Walton, M., & Stefens, C. (2014). Young people’s food practices and social relationships: A thematic synthesis. Appetite, 82, 50–60. doi:10.1016/j.appet.2014.07.005
  • Neff, R. A., Spiker, M. L., & Truant, P. L. (2015). Wasted food: U.S. consumers’ reported awareness, attitudes, and behaviors. PLoS ONE, 10(6), e0127881. doi:10.1371/journal.pone.0127881
  • O’Donnell, T. (2014, December 8–9). Reducing household food waste: Food to good to waste program. The last food mile conference, Philadelphia. Retrieved from http://repository.upenn.edu/thelastfoodmile/sessions/session/23
  • Park, J., Tansuhaj, P., & Kolbe, R. (1991). The role of love, affection, and intimacy in family decision research. Advances in Consumer Research, 18, 651–656.
  • Porpino, G., Parente, J., & Wansink, B. (2015). Food waste paradox: Antecedents of food disposal in low-income households. International Journal of Consumer Studies, 39(6), 619–629. doi:10.1111/ijcs.12207
  • Quested, T. E., Marsh, E., Stunell, D., & Parry, A. D. (2013). Spaghetti soup: The complex world of food waste behaviours. Resources, Conservation and Recycling, 79, 43–51. doi:10.1016/j.resconrec.2013.04.011
  • Refsgaard, K., & Magnussen, K. (2009). Household behaviour and attitudes with respect to recycling food waste experiences from focus groups. Journal of Environmental Management, 90, 760–771. doi:10.1016/j.jenvman.2008.01.018
  • Ristovski-Slijepcevic, S., Chapman, G. E., & Beagan, L. (2010). Being a “good mother”: Dietary governmentality in the family food practices of three ethnocultural groups in Canada. Health, 14, 467–483.
  • Rozin, P., Kabnick, K., Pete, E., Fischler, C., & Shields, C. (2003). The ecology of eating: Smaller portion sizes in France than in the United States help explain the French paradox. Psychological Science, 14, 450–454. doi:10.1111/1467-9280.02452
  • Smith, E. (2015). 12 ways of to stop wasting food. Retrieved from http://www.wholefoodsmarket.com/blog/12-ways-stop-wasting-food
  • Southerton, D., & Yates, L. (2015). Exploring food waste through the lens of social practice theories: Some reflections on eating as a compound practice. In K. M. Ekstrom (Ed.), Waste management and sustainable consumption (pp. 133–149). London, UK: Routledge.
  • Stefan, V., van Herpen, E., Tudoran, A. A., & Lähteenmäki, L. (2013). Avoiding food waste by Romanian consumers: The importance of planning and shopping routines. Food Quality and Preference, 28, 375–381. doi:10.1016/j.foodqual.2012.11.001
  • Storm, C., & Storm, T. (1987). A taxonomic study of the vocabulary of emotions. Journal of Personality and Social Psychology, 53, 805–816. doi:10.1037/0022-3514.53.4.805
  • Stuart, T. (2009). Waste: Uncovering the global food scandal. New York, NY: W.W. Norton & Company.
  • Tarozzi, M. (2014, April). Grounded theory: Understanding coding practices. Seminar conducted from University of São Paulo, São Paulo, Brazil.
  • Tong, A., Sainsbury, P., & Craig, J. (2007). Consolidated criteria for reporting qualitative research (COREQ): A 32-item checklist for interviews and focus groups. International Journal for Quality in Health Care, 19, 349–357. doi:10.1093/intqhc/mzm042
  • Wansink, B. (2001, April). Abandoned products and consumer waste: How did that get into the pantry? Choices, p. 46.
  • Wansink, B. (2014). Slim by design. New York, NY: HarperCollins.
  • Wansink, B., Cheney, M., & Chan, N. (2003). Exploring comfort food preferences across gender and age. Physiology and Behavior, 79, 739–747. doi:10.1016/S0031–9384(03)00203–8
  • Waring, E. M., Tillman, M. P., Frelick, L., Russell, L., & Weisz, G. (1980). Concepts of intimacy in the general population. Journal of Nervous and Mental Disease, 168, 471–474. doi:10.1097/00005053-198008000-00004
  • Williams, H., Wikström, F., Otterbring, T., Löfgren, M., & Gustafsson, A. (2012). Reasons for household food waste with special attention to packaging. Journal of Cleaner Production, 24, 141–148. doi:10.1016/j.jclepro.2011.11.044

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.