Food consumption and food waste behaviour in households in the context of the COVID-19 pandemic

Purpose This research aims to understand the behaviour of food consumption and waste in Peruvian households at the beginning of the COVID-19 pandemic. Design/methodology/approach Exploratory research was carried out with Peruvian households, using a descriptive method design. Data were analysed using descriptive and multivariate statistics. A self-administered questionnaire of 60 questions was used, applied by social networks in May 2020, obtaining 418 valid questionnaires. Findings The main findings allow the identification of a behaviour aiming the avoidance of waste and purchasing with a cost-benefit orientation, which is followed by purchase planning, knowledge and use of information on labels, food storage and cooking skills. Practical implications For companies in the food sector, relevant information is provided on consumer behaviour. For policymakers, elements are provided for the promotion of responsible consumption and zero waste. For the academy, an explanation is provided of how and in what way crises influence the behaviour of food consumption and waste. Social implications Environmental-friendly and responsible consumption behaviour need to be supported, as well as to make consumers aware of the costs of food waste. These measures could be fostered by collective action that includes different actors - from civil society, the private and public sectors - and contribute to a sustainable solution, focused on improving consumption patterns and food waste. Originality/value The novelty of this research is based on exploring the understanding of the existing relation among food consumer behaviour, in a context of crisis, towards food waste prevention and avoidance, cost-benefit orientation and the knowledge about labelling, storage and handling.

Automated summary

This research aims to explore the behavior of food consumption and waste in Peruvian households at the beginning of the COVID-19 pandemic. The findings reveal that consumers tend to avoid waste and make purchases with a cost-benefit orientation, while also demonstrating knowledge and skills in purchase planning, label information, food storage, and cooking.