Perceiving less but wasting more
The relationship between perceived resource scarcity and consumer food waste
Bibliographic Data
| ID | 11364293 |
|---|---|
| Authors | Bonnie Simpson (0000-0003-3929-8935, Simpson University, corresponding author), Rhiannon MacDonnell Mesler (0000-0001-8901-721X, University of Lethbridge), Katherine White (0009-0009-1807-7990, University of British Columbia) |
| Year | 2024 |
| Volume | 202 |
| Pages | 107642 |
| Publication date | 2024-11-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Appetite (JOURNAL) |
| Journal identifiers | ISSN: 0195-6663 • E-ISSN: 1095-8304 |
| Publisher | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.appet.2024.107642 |
| PMID | 39179108 |
| OpenAlex | W4401747957 |
| Language | EN |
| References cited | 64 |
Consumers' food-related behaviors often culminate in significant food waste. Surprisingly however, limited attention has been given to psychological reasons why this occurs. Across four studies, this research suggests that, because perceived resource scarcity activates a resource acquisition goal, under conditions where product scarcity is not present it leads consumers to engage in inaccurate over-acquisition of resources (i.e., food), resulting in greater waste. Studies 1a (quasi-experimental field study) and 1b (lab experiment) test the role of perceived resource scarcity in predicting food acquisition and waste. Studies 2a and 2b are correlational and measure household food waste to demonstrate that resource acquisition accuracy mediates the relationship between perceived resource scarcity and food waste
Business · Economics · Environmental economics · Food waste · Microeconomics · Natural resource economics · Resource scarcity · Scarcity · Waste management · Wasting · Computer Science · Engineering · Environmental Sustainability in Business · Food Waste Reduction and Sustainability · Medicine · Municipal Solid Waste Management · Psychology
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| Highly cited | No |
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