Pandey Sujita, Bohl Amanda, Favari Vittoria, Mora Pietro, Phuyal Sudikshya, Sojková Eliška, Budhathoki Mausam, Thomsen Marianne
Department of Food Science, University of Copenhagen, Frederiksberg, Denmark.
Institute of Aquaculture, University of Stirling, Stirling, United Kingdom.
Front Nutr. 2024 Mar 12;11:1371634. doi: 10.3389/fnut.2024.1371634. eCollection 2024.
Meat- and seafood products close to their expiry date (MSPCED) are one of the significant contributors to the growing food waste. Therefore, this study aims to investigate consumers' attitudes and willingness to buy MSPCED.
An online questionnaire was used to collect data from 400 Danish consumers.
Three consumer segments were identified based on their willingness to buy MSPCED: 39.8% of the participants showed a high willingness to buy MSPCED close to their expiry date ("All High"), 34.5% were selective with a high willingness to buy meat close to their expiry date but not seafood ("High meat, low seafood"), while 25.7% showed a low willingness to buy MSPCED ("All Low"). Consumers' willingness to buy MSPCED is influenced by the perceived quality of the products, food safety, social acceptability, and price. Consumers were willing to pay a higher price for minced beef close to the expiry date when compared to cod fillets, pork cuts, and chicken breasts. However, consumers were willing to buy cod fillets with the lowest discount percentage when compared to pork cuts, minced beef, and chicken breast. The findings suggest that price reduction and discount percentage can have varying effects in influencing willingness to pay for MSPCED. This study provides valuable insights, for food waste practitioners in the retail sector, to develop effective strategies for reducing food waste by influencing consumer willingness to buy and pay for perishable products like meat and seafood.
接近保质期的肉类和海鲜产品（MSPCED）是食品浪费不断增加的重要原因之一。因此，本研究旨在调查消费者对MSPCED的态度和购买意愿。
通过在线问卷从400名丹麦消费者中收集数据。
根据消费者购买MSPCED的意愿，确定了三个消费群体：39.8%的参与者对购买接近保质期的MSPCED表现出较高的意愿（“全部高意愿”），34.5%的人有选择性，对购买接近保质期的肉类有较高意愿，但对海鲜没有（“高肉类，低海鲜”），而25.7%的人对购买MSPCED的意愿较低（“全部低意愿”）。消费者购买MSPCED的意愿受到产品感知质量、食品安全、社会可接受性和价格的影响。与鳕鱼块、猪肉块和鸡胸肉相比，消费者愿意为接近保质期的碎牛肉支付更高的价格。然而，与猪肉块、碎牛肉和鸡胸肉相比，消费者愿意以最低的折扣率购买鳕鱼块。研究结果表明，降价和折扣率在影响消费者对MSPCED的支付意愿方面可能有不同的效果。本研究为零售部门的食品浪费从业者提供了宝贵的见解，有助于他们制定有效的策略，通过影响消费者对肉类和海鲜等易腐产品的购买和支付意愿来减少食品浪费。
