ArticleFoods (Basel, Switzerland)2021
Food Waste of Italian Families: Proportion in Quantity and Monetary Value of Food Purchases.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Surface Functionalization of Cellulose-Based Packaging with a New Antimicrobial Decapeptide: A Sustainable Solution to Improve the Quality of Meat Products.Foods (Basel, Switzerland) · 2025Article
- How can we sustainably assess the shelf life of EVOO? A systematic review on analytical strategies and food waste reduction.Frontiers in nutrition · 2025Review
- Food waste awareness among Italian university students: results of an online survey.Frontiers in nutrition · 2024Article
- Consequences of Recent Crises on the FLW Consumer Behaviour: A National Wide Representative Research-The Case of Romania.Foods (Basel, Switzerland) · 2023Article
- Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks.Foods (Basel, Switzerland) · 2023Article
- Article
- Valorization of Kiwi Peels: Fractionation, Bioactives Analyses and Hypotheses on Complete Peels Recycle.Foods (Basel, Switzerland) · 2022Article
- The Italian Observatory on Food Surplus, Recovery, and Waste: The Development Process and Future Achievements.Frontiers in nutrition · 2021Article
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Authors and funding
3 authors.
Funding
Abstract
Halving per capita food waste (FW) is one of the objectives of the Sustainable Development Goals. This study aims to evaluate the weight and monetary values of food waste among a sample of Italian families. In a representative sample of 1142 families, the adults responsible for food purchases and in charge of preparing meals were assessed with a self-administrated questionnaire measuring quantity and typology of FW. These data were linked with food purchases figures measured as an average of four weeks. Italian families wasted 399 kg of food per week (4.4% of the weight of food purchased), which correspond to a monetary value of €1.052 (3.8% of the overall food expenditure). Clustering the food groups according to waste quantity, typology, and monetary value made it possible to show that price has a role in the generation of food waste, as the lower the unitary cost, the higher the quantity of waste. Consequently, foods with high unitary costs were less wasted. The results of this study showed that Italian consumers are sensitive to the economic impact of waste and this should be considered in sensitization campaigns.
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