Less Food Wasted? Changes to New Zealanders' Household Food Waste and Related Behaviours Due to the 2020 COVID-19 Lockdown

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dc.citation.issue18
dc.citation.volume13
dc.contributor.authorSharp EL
dc.contributor.authorHaszard J
dc.contributor.authorEgli V
dc.contributor.authorRoy R
dc.contributor.authorTe Morenga L
dc.contributor.authorTeunissen L
dc.contributor.authorDecorte P
dc.contributor.authorCuykx I
dc.contributor.authorDe Backer C
dc.contributor.authorGerritsen S
dc.date.accessioned2023-07-10T22:21:54Z
dc.date.accessioned2023-09-04T01:40:23Z
dc.date.available2023-07-10T22:21:54Z
dc.date.available2023-09-04T01:40:23Z
dc.date.issued2021-09-07
dc.description.abstractFood waste is a crisis of our time, yet it remains a data gap in Aotearoa New Zealand’s (NZ’s) environmental reporting. This research contributes to threshold values on NZ’s food waste and seeks to understand the impact of the 2020 COVID-19 lockdown on household food waste in NZ. The data presented here form part of the ‘Covid Kai Survey’, an online questionnaire that assessed cooking and food planning behaviours during the 2020 lockdown and retrospectively before lockdown. Of the 3028 respondents, 62.5% threw out food ‘never’/‘rarely’ before lockdown, and this number increased to 79.0% during lockdown. Participants who wasted food less frequently during lockdown were more likely to be older, work less than full-time, and have no children. During lockdown, 30% and 29% of those who ‘frequently’ or ‘sometimes’ struggled to have money for food threw out food ‘sometimes or more’; compared with 20% of those who rarely struggled to have money for food (p < 0.001). We found that lower levels of food waste correlated with higher levels of cooking confidence (p < 0.001), perceived time (p < 0.001), and meal planning behaviours (p < 0.001). Understanding why food waste was generally considerably lower during lockdown may inform future initiatives to reduce food waste, considering socio-economic and demographic disparities.
dc.description.publication-statusPublished
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000702024600001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=c5bb3b2499afac691c2e3c1a83ef6fef
dc.identifierARTN 10006
dc.identifier.citationSUSTAINABILITY, 2021, 13 (18)
dc.identifier.doi10.3390/su131810006
dc.identifier.eissn2071-1050
dc.identifier.elements-id452055
dc.identifier.harvestedMassey_Dark
dc.identifier.urihttp://hdl.handle.net/10179/19825
dc.publisherMDPI (Basel, Switzerland)
dc.relation.isPartOfSUSTAINABILITY
dc.rights(c) The author/s CC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectfood waste and loss prevention
dc.subjecthousehold waste
dc.subjectCOVID-19
dc.subjectevaluation
dc.subjectfood purchasing
dc.subjectcooking
dc.subjectplanning
dc.subjectfinancial security
dc.subject.anzsrc12 Built Environment and Design
dc.titleLess Food Wasted? Changes to New Zealanders' Household Food Waste and Related Behaviours Due to the 2020 COVID-19 Lockdown
dc.typeJournal article
pubs.notesNot known
pubs.organisational-group/Massey University
pubs.organisational-group/Massey University/College of Health
pubs.organisational-group/Massey University/College of Health/Research Centre for Hauora and Health
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