Purpose The purpose of this paper is to analyse main drivers and barriers to food waste
reduction in the consumption phase and analyse pathways to anti-wastage behaviours …

Abstract The commercialization of Suboptimal Food (SF) constitutes a promising lever to
tackle food waste. SF describes products that are unreservedly consumable but which have …

Within the context of the circular economy, this article analyses how supermarkets can
reduce food waste by implementing appropriate marketing strategies underpinned by digital …

The use of aesthetics for classifying and accepting fresh food for sale and consumption is
built into food quality standards and regulations of the European Union. The food distribution …

Visual processing is a core cognitive element of sensory and consumer science. Consumers
visually attend to food types, packaging, label design, advertisements, supermarket shelves …

Food not purchased due to its perceived sub-optimality is often wasted in the store, which
contributes to the problem of food waste. One way to avoid this factor causing disposal of …

As recent years have seen a growing interest in integrating consumer and sensory science,
this paper aims at presenting a systematic literature review of empirical studies investigating …

Ugly foods meet nutritional and safety benchmarks but deviate from cosmetic and size
standards. The marketability of ugly food is a major factor that frustrates field-level food …

Consumers' perceptions of the quality of fresh produce at the point of purchase and point of
consumption play an important role in decisions about what to buy, eat and discard. Apple …

Food waste is a waste of social resources, and causes environmental pollution and
ecological damage. The ratio of food waste generated in the food supply chain is greatest in …