Normalising the “ugly” to reduce food waste: Exploring the socialisations that form appearance preferences for fresh fruits and vegetables-Reference-Cited by-同舟云学术

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Normalising the “ugly” to reduce food waste: Exploring the socialisations that form appearance preferences for fresh fruits and vegetables

Published:2020-11-16 Issue:5 Volume:20 Page:1025-1039
ISSN:1472-0817
Container-title:Journal of Consumer Behaviour
language:en
Short-container-title:J Consumer Behav

Author:

Makhal Annesha¹^ORCID,Robertson Kirsten²,Thyne Maree²,Mirosa Miranda³

Affiliation:

1. School of Marketing and Management, Faculty of Business and Law, Coventry Business School Coventry University Coventry UK

2. Department of Marketing, Otago Business School University of Otago Dunedin New Zealand

3. Department of Food Science University of Otago Dunedin New Zealand

Publisher

Wiley

Subject

Applied Psychology,Social Psychology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cb.1908

Reference109 articles.

1. Consumer perception and preference for suboptimal food under the emerging practice of expiration date based pricing in supermarkets

2. Consumer-Related Food Waste: Causes and Potential for Action

3. Consumer-Related Food Waste: Role of Food Marketing and Retailers and Potential for Action

4. Key characteristics and success factors of supply chain initiatives tackling consumer-related food waste – A multiple case study

5. Consumer in-store choice of suboptimal food to avoid food waste: The role of food category, communication and perception of quality dimensions

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1. Ugly produce and food waste management: An analysis based on a social cognitive perspective;Journal of Retailing and Consumer Services;2024-07

2. Strawberry field trial in Australia demonstrates improvements to fruit yield and quality control conformity, from application of two biostimulant complexes;New Zealand Journal of Crop and Horticultural Science;2024-07

3. Mini review of unlocking the hidden potential for valorization of dragon fruit peels through green extraction methods;Waste Management Bulletin;2024-06

4. How chefs develop the practice to manage food waste in professional kitchens;International Journal of Hospitality Management;2024-05

5. Changing consumer attitudes towards suboptimal foods: The effect of zero waste labeling;Food Quality and Preference;2024-05

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