Food waste has been a worldwide concern for several decades but this problem is relatively new in the Malaysian context due to the increasing amount of food waste in recent years. Thus, the goal of the study is to provide the basic information of knowledge and involvement level, and their interaction in food waste prevention among households in Malaysia. This study seek to further mass communication research in the area of food waste. The Hallahan’s Issues Processes Model was used within this study in order to determine the relationship between knowledge, involvement, and food waste prevention behavior. The convenience sampling method was adopted and the surveys were conducted using the online survey tool, Qualtric. The data were analyzed using SPSS 22.00 software. The results supported the hypotheses that the level of knowledge has a positive impact on food waste behavior only if the household’s involvement is high and vice versa. According to this model, Malaysian households fall under the category of an active audience, because they recognize the negative consequences and their acceptance that food waste prevention is personally relevant in their daily life. The findings of this study contribute further recommendations for government campaign that could focus on enhancing household planning skills and routines when it comes to the food preparation. Furthermore, the need for educational campaign against food waste should focus on selected information such as demographic background and presented in mass media to stimulate model behavior in the households.

Food waste is a serious problem in today’s society. Functional food waste is going to waste treatment while people are suffering from food insecurity. Food redistribution in form of a central food bank which collects food waste at food companies and delivers it to social organizations is a measure to deal with this issue. Stockholm City Mission plans to start up a central food bank in Stockholm and it is this implementation that is of focus in this report. The purpose of this study is to compare two scenarios, with and without a food bank, and evaluate this food bank regarding the possibilities for reduced climate impacts and the economic outcomes of the involving actors (food companies, the central food bank and social organizations). The methods used are literature studies, interviews and a material flow analysis to be able to follow the flows of food through the redistribution system. The results found are that costs can be saved for the actors involved and whether the food bank will go with profit depends on the revenues that can be collected from the involved actors and external investors. Climate impacts are reduced as a result of the implementation, mainly in terms of that functional food waste avoids waste treatment and can be of use.

In the municipal kitchens of Gothenburg, the implementation of the Gothenburg Model for reduced food waste has resulted in reducing the food waste by half in two years. The objective of this study is to contribute in the work of food waste prevention at the street markets in São Paulo by investigating how a model like the Gothenburg Model could be created and implemented. The study has mainly been carried out through a field study on a selection of street markets in São Paulo by performing observations, interviews and estimations of the food waste quantities. The findings of the study are that a model alike the Gothenburg Model could be of relevance at the street markets. It was found that both the model as a tool and as a process could be of use, with the phase of motivating and training the workers having special importance. The social responsibility felt by the vendors has been identified as a great opportunity to present not only donation but also food waste prevention as a social issue. The heterogeneity between the different market stalls and the lack of management on each market presents a challenge in the development and implementation of a tool. Further work should therefore be done to find solutions applicable to the various vendors and to investigate the eventual existence of natural leaders. / I Göteborgs kommunala kök har införandet av Göteborgsmodellen för reducerat matavfall resulterat i att matsvinnet halveras på två år. Syftet med denna studie är att bidra till arbetet med förebyggande av matsvinn på gatumarknaderna i São Paulo genom att undersöka hur en modell som Göteborgsmodellen skulle kunde skapas och införas på plats. Studien har huvudsakligen genomförts genom en fältstudie på ett antal gatumarknader i São Paulo genom att utföra observationer, intervjuer och uppskattningar av matsvinnsmängderna. Resultatet av studien är att en modell lik Göteborgsmodellen skulle kunna vara relevant på gatumarknaderna. Man fann att både modellen som verktyg och som process skulle kunna användas, med särskild betydelse i motivering och träning av försäljarna. Det sociala ansvaret som leverantörerna känner har identifierats som en utmärkt möjlighet att presentera inte bara donation utan även förebyggande av matsvinn som en social fråga. Heterogeniteten mellan de olika marknadsstånden och bristen på ledning på varje enskild marknad utgör en utmaning när det gäller utveckling och implementering av ett verktyg. Ytterligare arbete bör därför göras för att hitta lösningar relevanta för de olika försäljarna och för att undersöka den eventuella förekomsten av naturliga ledare.

Food waste is a complex issue with environmental, social, and economic consequences. Approximately one third of the food produced for human consumption is annually wasted and the need to prevent food waste is discussed in the public debate, policy outcomes, and sustainable development goals. Food waste prevention is complex and need to be practiced all along the food supply chain. In Sweden, municipalities are self-governing entities that have been assigned the formal responsibility to prevent food waste among households and municipal functions. However, the distributed responsibility and complexity around food waste prevention entail various barriers to successfully implement food waste prevention strategies. The purpose of this study is thus to investigate how institutions influence municipal food waste prevention. The study is inspired by an ethnographic approach and is founded on an empirical material consisting of 137 waste plans and 10 interviews with municipal and public authority representatives. An institutional perspective is applied to understand how institutions influence municipal food waste prevention. The results from the analysis conclude that a) food waste prevention strategies in Sweden construct the consumer as the main cause of food waste generation; b) the institutionalized freedom of choice is perceived as a barrier to implement stronger food waste prevention strategies such as regulation or legislation; and c) institutions offer an important component to understand the construction of the problem around food waste prevention. / Matsvinn är ett komplext problem som påverkar miljö, samhälle och ekonomi. Av den mat som årligen produceras för mänsklig konsumtion slängs ungefär en tredjedel, och behovet av förebyggande åtgärder mot matsvinn blir alltmer uppmärksammat genom samhällsdebatten, policy, och hållbarhetsmål. Förebyggande av matsvinn är komplext och åtgärder för att minska matsvinn är nödvändiga längs hela livsmedelkedjan. Sveriges kommuner är självstyrande och har blivit delegerade det formella ansvaret att förhindra matsvinn i hushåll och kommunala funktioner. Att implementera strategier för att förebygga matsvinn är dock ett komplext arbete med delat ansvar som möter många barriärer. Syftet med denna studie är därför att undersöka hur institutioner påverkar kommunalt matsvinnsförebyggande. Studien är inspirerad av en etnografisk ansats och baseras på ett empiriskt material bestående av 137 avfallsplaner och 10 intervjuer med kommunala och statliga representanter. Ett institutionellt perspektiv är anammat för att förstå hur institutioner influerar kommunalt avfallsförebyggande. De tre viktigaste slutsatserna från resultatet visar att a) strategier för att förebyggande matsvinn konstruerar konsumenten som den främsta orsaken till att matsvinn uppstår; b) en institutionaliserad valfrihet uppfattas som en barriär för att implementera hårda åtgärder så som lagstiftning och reglering; och c) institutioner utgör en viktig förklarande komponent för att förstå hur problemet kring matsvinn konstrueras.

The urgent need for reform of USA and global food systems is evident in the pervasiveness of both food waste and food insecurity. Such an inefficient system strains the environmental, social, and economic systems on which it relies. Although policy and infrastructure changes are essential, consumers can play a significant role by decreasing their food waste, given that consumer waste represents 60% of the waste along the food cycle in developed countries. Incorporation of food literacy and food waste education in school curricula may provide a meaningful entry point for promoting food waste reduction skills. This dissertation presents context on the suitability of food systems for science and climate change education. Practical implementation of this concept is then explored through a survey of 495 students at Portland State University that presents the reported knowledge, attitudes, emotions, and beliefs related to food waste. The underlying factors that influence student food waste behavior and intent to change such behavior are likewise explored. I also provide a description and assessment of a food waste diversion program, No Scrap Left Behind, that was developed and piloted at PSU. I found that knowledge, attitudes, emotions, beliefs, and reported food-related behaviors were generally positive. Students were also interested in taking action and perceived that their food-related actions could make a difference. Intent to change food waste behaviors was influenced by: 1) sustainability actions, 2) food waste diversion actions, 3) attitudes about composting, 4) composting, 5) reported household food waste, 6) material reuse attitudes. Reported food waste diversion behaviors were related to: 1) intent to reduce food waste, 2) knowledge and attitudes towards composting, and 3) attitudes about reuse. The measures of reported knowledge, attitudes, emotions, beliefs, and behaviors were not significantly influenced by No Scrap Left Behind programming, but actual measured food waste was decreased by one-fourth both over an academic year and within an academic term of programming. This indicates that students are amenable to food waste behavior change when given the encouragement and infrastructure to make that change. Further research may consider opportunities for food waste education beyond the cafeteria setting, particularly as an entry into more complex discussions around environmental, social, and economic systems and concepts.

The Master's thesis "Food Waste in the United States as an Issue of Federal Public Policy Making" analyzes the role of the federal government in dealing with food waste. It mainly focuses on federal legislation, but it also examines actions on the state level to illustrate the contrast between the two. In the thesis, the author examines the causes and sources of food waste, federal jurisdiction for intervention, and the history of passed legislation, as well as proposed legislation, and solutions. The main goal of the thesis is to demonstrate that federal involvement is fundamental in achieving any significant change, but so far has failed to do so. Primary literature consisting largely of bills, materials published by federal agencies, and reports by non-profit organizations were used to uncover the character of passed legislation. Academic secondary literature in the form of articles, reports, and factsheets offered context to understand the scope and impacts of the legislation. Analysis of those sources revealed federal authority to deal with the issue, as well as possible obstacles standing in the way of an extensive federal intervention. Research also showed that in the absence of federal action, some states have stepped up to introduce legislation to reduce food waste, but this legislation is...

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