maki nonomura - Academia.edu (original) (raw)
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Papers by maki nonomura
Journal of Food System Research, 2013
Journal of The Japan Society of Material Cycles and Waste Management, 2018
Journal of Food System Research, 2014
Journal of Food System Research, 2014
Journal of Food System Research, 2016
Journal of Food System Research, 2013
Journal of the Japan Society of Material Cycles and Waste Management, 2018
Material Cycles and Waste Management Research, 2020
In this paper, based on existing research in Japan and abroad, I discuss consumer attitudes and b... more In this paper, based on existing research in Japan and abroad, I discuss consumer attitudes and behaviors related to household food waste and the effects of interventions aimed at reducing waste. Consumers pay attention to food waste mainly from the perspective of morality or finances, rather than from concerns about the environment or food security. At the same time, many consumers do feel a responsibility toward the generation of household food waste and believe that they already make efforts to reduce waste. However, food waste generation is influenced by various food practices that take place during the home consumption process-from the purchase of food to its disposal. In reality, consumers are wasting more food than they estimate. Although the effects of one-sided informational interventions on food waste are questionable, interventions that employ specific methods such as communication, feedback, prompts, or giving helpful tools that support reducing food waste succeed in actual reduction of food waste. It is unclear which elements among these interventions produced the effect, or whether the effects will continue in the long term or not. How effective interventions can be expanded and practiced in the real world must become the topic of future discussions.
British Food Journal, 2019
Purpose The purpose of this paper is to explore reasons for household preparation losses. Design/... more Purpose The purpose of this paper is to explore reasons for household preparation losses. Design/methodology/approach Observations of preparation behaviors and semi-structured interviews of nine people were conducted in their kitchens. The data were analyzed through a qualitative data analysis method. Findings Three types of preparation losses were identified, i.e. possibly avoidable food waste, excessive removals and unintentional losses. Possibly avoidable food waste and excessive removals were generated owing to people’s perception that is in the gray area between edible and inedible, their preferences, lower quality of food, convenience in preparation, lack of preparation skill and knowledge, and lack of concern about preparation losses. Unintentional losses were tiny pieces of food that were left on cooking tools. Research limitations/implications As this study’s participants were nine women living in Japan, further research is needed in order to achieve saturation. Originality...
Journal of Food System Research, 2013
Journal of The Japan Society of Material Cycles and Waste Management, 2018
Journal of Food System Research, 2014
Journal of Food System Research, 2014
Journal of Food System Research, 2016
Journal of Food System Research, 2013
Journal of the Japan Society of Material Cycles and Waste Management, 2018
Material Cycles and Waste Management Research, 2020
In this paper, based on existing research in Japan and abroad, I discuss consumer attitudes and b... more In this paper, based on existing research in Japan and abroad, I discuss consumer attitudes and behaviors related to household food waste and the effects of interventions aimed at reducing waste. Consumers pay attention to food waste mainly from the perspective of morality or finances, rather than from concerns about the environment or food security. At the same time, many consumers do feel a responsibility toward the generation of household food waste and believe that they already make efforts to reduce waste. However, food waste generation is influenced by various food practices that take place during the home consumption process-from the purchase of food to its disposal. In reality, consumers are wasting more food than they estimate. Although the effects of one-sided informational interventions on food waste are questionable, interventions that employ specific methods such as communication, feedback, prompts, or giving helpful tools that support reducing food waste succeed in actual reduction of food waste. It is unclear which elements among these interventions produced the effect, or whether the effects will continue in the long term or not. How effective interventions can be expanded and practiced in the real world must become the topic of future discussions.
British Food Journal, 2019
Purpose The purpose of this paper is to explore reasons for household preparation losses. Design/... more Purpose The purpose of this paper is to explore reasons for household preparation losses. Design/methodology/approach Observations of preparation behaviors and semi-structured interviews of nine people were conducted in their kitchens. The data were analyzed through a qualitative data analysis method. Findings Three types of preparation losses were identified, i.e. possibly avoidable food waste, excessive removals and unintentional losses. Possibly avoidable food waste and excessive removals were generated owing to people’s perception that is in the gray area between edible and inedible, their preferences, lower quality of food, convenience in preparation, lack of preparation skill and knowledge, and lack of concern about preparation losses. Unintentional losses were tiny pieces of food that were left on cooking tools. Research limitations/implications As this study’s participants were nine women living in Japan, further research is needed in order to achieve saturation. Originality...