ISSN 0378-5254 Journal of Consumer Sciences, Vol 46, 2018

HOUSEHOLD FOOD WASTE:

A CASE STUDY IN KIMBERLEY, SOUTH AFRICA

Natasha Cronjé*, Ismari van der Merwe & Ina-Marie Müller

ABSTRACT — Dr N Cronjé*
Department of Consumer Science
Food waste relates to three major world University of the Free State
problems: food security, greenhouse gas Mandela Drive
emissions in the food supply chain, and waste Bloemfontein
disposal. One of the key ways to achieving 9301
sustainable food security globally, is to reduce South Africa
food waste. In a country such as South Africa Tel: +27 (0) 51 401 7691
where between 12 to 14 million people are food Fax: +27 (0) 86 693 4974
insecure, the reduction of the R61.5 billion Email: [email protected]
worth of food waste, could play a major role in *Corresponding author
this. In order to minimise household food waste,
or consumer-related food waste, it is imperative — Dr I van der Merwe
to have an understanding of the factors Department of Consumer Science
influencing waste-related behaviour. The study University of the Free State
focused mainly on the reasons for and Mandela Drive
behaviour when discarding food, consequently Bloemfontein
causing food waste. Subsequent to this, the 9301
researchers also determined what type of food South Africa
was wasted most. This paper reports on the Tel: +27 (0) 51 401 2598
results of a survey conducted in Kimberley, in Fax: +27 (0) 86 693 4974
the Northern Cape of South Africa. A total of Email: [email protected]
100 questionnaires were distributed and
completed, from which data were analysed. — Ms I-M Müller
Although consumers indicated that they do not Department of Consumer Science
waste much food (the majority wasting University of the Free State
approximately 5%), a significant proportion Mandela Drive
indicated that excess leftover food was Bloemfontein
discarded. A lack of planning for meals was 9301
found to be prevalent. Purchasing in bulk and South Africa
purchasing the incorrect products were also Tel: +27 (0) 82 574 2632
found to contribute significantly to food waste. In Fax: +27 (0) 86 396 4974
this study it has been found that bananas and Email: [email protected]
apples are the fruit that were most often wasted,
and tomatoes and potatoes were the most
wasted vegetables. Furthermore, leftover food
was identified as one of the main sources of ARTICLE INFO
discarded food. Alternatives for the re-use of
leftover food could aid consumer reduction of Article history
food waste. Alternative practices need to be Received April 2017
developed to educate consumers about what to Revision October 2017
do with this food. A more thorough knowledge Final Submission January 2018
of factors influencing behaviour and attitudes
towards food waste needs to be established. Keywords
Thus, culture-specific and localised household, food waste, food security,
interventions should be synthesised, consumers, sustainability
implemented and evaluated.

Household food waste: A case study in Kimberley, South Africa

1
ISSN 0378-5254 Journal of Consumer Sciences, Vol 46, 2018

INTRODUCTION needed for designing waste reduction measures

that target specific behavioural elements
Food waste is the common denominator that (Painter et al. 2016). It is suggested that most
relates to three major problems: food security, of the food is wasted as a result of cooking,
greenhouse gas emissions in the food supply preparing or serving in excess; food not being
chain and waste disposal (Oelofse & Nahman consumed in time; or over-shopping. Over-
2013). The challenge is to meet the world’s shopping is generally the result of poor planning
growing demand for food, in an environmentally or impulse and/or bulk purchasing (Chalak et al.
sustainable way, ensuring food security. This 2016). Globally, it is estimated that 1.3 billion
has been the topic of many research tons of all food produced is wasted, amounting
endeavours. Through the years there has been to US$ 750 million (Painter et al. 2016). This is
an evolution in the definition of food security. In enough to lift one eighth of the global population
fact, it has been suggested that sustainability, out of under-nourishment (Chalak et al. 2016).
especially its environmental aspect, should be
considered the fifth dimension of food security. It In South Africa, the Council for Scientific and
should underpin the other dimensions, namely Industrial Research (CSIR) has undertaken
availability, accessibility, utilization and stability research to estimate the amount of food waste.
(Shafiee-Jood & Cai 2016). The research was based on local food
production statistics and typical proportions of
One of the keys to achieve sustainable food food loss ratios through the supply chain for sub
security globally, is to reduce food waste (FAO -Saharan Africa. The research showed that the
2011; Lebersorger & Schneider 2011; Quested amount of food wasted in South Africa is
et al. 2013; Göbel et al. 2015). Some between 9 and 10 million tons per annum. The
researchers feel that the reduction of food waste overall food waste on a per capita basis was
could reduce the number of food insecure estimated at 177kg/capita/annum in 2007. The
people. This could be difficult to achieve, due to food wasted at household level was 7kg/capita/
the complex food systems involved (Painter et annum in 2007. Based on the representative
al. 2016). Reducing food waste would also free prices associated with each food commodity at
up other resources such as water and land use, every stage of the value chain, the cost of food
it would diminish environmental risks waste to the South African economy was R61.5
(unnecessary greenhouse emissions and billion in 2012 (Nahman & De Lange 2013).
diminished natural ecosystems) and avoid Oliveira (2013) reported that a third of the food
financial losses (farmers’ incomes and produced in South Africa, is wasted. This annual
consumers’ expenses) (Lipinski et al. 2013; waste is equal to the country’s gross domestic
Jörissen et al. 2015). Furthermore, food loss product of 2%, amounting to R60 million
reduces the overall productivity of our food (Oliveira 2013).
system, resulting in increased pressure on the
poor (Schuster & Torero 2016). According to Oelofse (2015) the amount of food
waste in South Africa from local production is
The literature claims that as much as 25% of 9.04 million tons per annum, at a 31.4% average
food is wasted (Gibson 2012; Jörissen et al. annual production. The food wasted from local
2015; Stancu et al. 2016). Some even estimate production and the imports minus the exports
it as high as 32% in certain areas of the world. are 10.2 million tons per annum. If the food ends
These figures include all stages of food up as waste, the water, energy and mineral
production, processing and consumption. resources used for food production are wasted.
However, several studies undertaken on The greenhouse gas releases across the food
different continents amongst developed and supply chain range on average between 2.8 and
developing populations indicate that households 4.14 tons carbon dioxide per equivalent/ton of
are the main contributors to food waste (Schmidt food (Nahman & De Lange 2013).
2016). The amount of waste at household level
varies tremendously across countries, High levels of food insecurity in South Africa
depending mainly on income, industrialisation contribute to concerns of food waste being
and developmental levels in communities raised. Foodbank South Africa estimated that
(Chalak et al. 2016). There are limited studies between 12 and 14 million people where food
that explore the reasons why food gets wasted, insecure in 2012 (McKenzie 2012). There are
yet an understanding of these reasons is also environmental concerns about food waste

Household food waste: A case study in Kimberley, South Africa

2
 ISSN 0378-5254 Journal of Consumer Sciences, Vol 46, 2018

that is landfilled. According to Oelofse (2015) study to explore the reasons for discarding food
the main problem with sending organic waste to at household level and some behavioural
landfill is that the waste decomposes. Methane aspects of consumers toward it. Subsequent to
(a greenhouse gas) and leachate are generated this, it is also the aim of the researchers to
in landfills because of this decomposition determine what type of food was wasted most.
process. Leachate has the potential to This information is needed to draw up culture-
contaminate ground water. The contribution to specific and localised interventions to educate
global warming is substantial because methane consumers on wasting less food.
is 21 times more harmful as a greenhouse gas
than carbon dioxide (Richardson 2014). METHODOLOGY

To reduce food waste, Food bank South Africa Study design

provided a platform where the food near the
expiry date can be donated to those in need. An exploratory cross-sectional survey was
The food donated to Foodbank South Africa undertaken in the Kimberley area during
varies from producers, manufacturers, retailers, September and October 2016.
government agencies and individuals. Food
bank South Africa served approximately 3348 Sample
tons of food during 2016, which is more than
11 000 000 meals. This vast amount of food is According to the South African National Census
referred to as “rescued” food, in other words, of 2011, the urban population of Kimberley was
food that otherwise would have been landfilled 225 155. The minimum sample size to represent
(Food Bank SA 2016). this populations is 83, based on the 90% level of
significance, 80% power, 50% defects (which
In order to minimise household food waste, or gives the maximum sample size) and a 0.07
consumer-related food waste, it is imperative to margin of error (http://www.wessa.net). To
have an understanding of the factors influencing compensate for incomplete or non-usable
the waste-related behaviour (Aschemann-Witzel questionnaires, a total of 100 was required.
et al. 2015). Williams and fellow researchers Stratified sampling was undertaken according to
(2012) found that approximately 40% of the ethnic composition of Kimberley, namely
household food wasted in the UK occurred 41,5% African, 36,7% Coloured, 2,3% Indian/
because there was more food cooked, prepared Asian, 18,4% white and 1,1% other. A paper-
and served than could be consumed. More than and-pencil self-administered questionnaire
half of the food was wasted because the (generated by Evasys© software) was
household could not use it on time. Cox and administered to adults that did not have access
Downing (2007) found that behaviour such as to computers, with a fieldworker facilitating the
lack of planning, change of plans, initial process. The target population was the
purchasing of too much food, not liking to eat respondents responsible for food purchases in
leftovers and not knowing what to do with households, regardless of status (male or
leftovers also contributed to household food female; young or old). The questionnaire
waste. This was confirmed by Aschemann- consisted of questions on demographics, food
Witzel and fellow researchers (2015). waste, and leftovers. No incentives for
Furthermore, studies found that consumers do completing the questionnaires were provided.
not carelessly waste food, but that food waste is The participation was entirely voluntary.
rather a product of socially-determined practices
in food and eating (Aschemann-Witzel et al. Structure of the survey
2015).
The focus of the survey was on the type and
Many researchers have looked at the causes of amount of food waste generated by the
household food waste on other continents, yet participating households. Furthermore, the
the picture in South Africa is not very clear. survey explored basic knowledge of
There is a lack of research regarding the preventative measures that could be taken to
attitudes and behaviour of South Africans prevent food waste and ways in which food
toward food waste. Furthermore, it is not waste is discarded within households. The study
generally known what food is wasted in South only considered food waste that could be
African households. It was thus the aim of this avoided. This included food products that were

Household food waste: A case study in Kimberley, South Africa

3
ISSN 0378-5254 Journal of Consumer Sciences, Vol 46, 2018

still fit to be consumed at time of discarding or South Africa 41.8% of households are female
food products that would have been edible if headed or females are the main breadwinners
eaten in time. (Worldbank 2013). A vast majority of persons
responsible for food purchases will therefore still
Data collection be women. Family structures in South Africa can
also be seen as a contributing factor to the
Data were collected over a period of 2 months. aforementioned position. Only a third of
households in this country can be considered
The questionnaire consisted of six sections, “traditional” families, i.e. those with married
which took 20-25 minutes to complete. All parents and children. More than a quarter of
questions were coded with nominal multiple households include grandmothers living with
choice options or yes-or-no questions. grandchildren, homosexual life partners and
child-headed households (Stats SA 2011).
Section 1 included basic demographic and
psychographic information on age, gender, According to the results, a significant portion
ethnicity, type of family and the number of (70%) of the respondents did not plan their
members in the household. Section 2 focused weekly meals. Of the 30% that indicated that
on basic job information such as type of they do plan their weekly meals, only 54%
employment and hours worked per day. Section indicated that they adhered to their meal
3 contained of basic personal information planning. Research suggests that the advance
related to shopping habits and the use of planning of meals and consequent shopping
shopping lists. Section 4 explored the attitudes lists, reduces waste because excessive
towards storage, including what should be purchasing is thus limited (Parizeau et al. 2015).
stored. Section 5 contained questions about Just more than half of the respondents (52%)
leftovers and the discarding thereof. Section 6, felt that they often bought more than what they
which formed the bulk of the questionnaire, actually needed, whereas 48% of the
determined which food products were wasted, respondents felt that they only bought what was
the amount wasted and possible reasons for necessary. The reasons given for purchasing
wastage. excess (in order of importance) were: additional
items bought that were marked down/on special
The raw data was imported into the Statistical (68%); some were impulsively bought (15%);
Package for Social Sciences (SPSS version 24), shopping lists were incomplete (14%) and a co-
from which descriptive statistics were obtained. shopper influenced the purchase (3%).

RESULTS AND DISCUSSION When an excess of food was prepared, a

considerable number (61%) of respondents
Some data collected in this research project are indicated that they discarded the food. Although
to be presented as part of an additional report. It most people felt a certain sense of responsibility
forms part of an additional report. towards reducing food waste (Graham-Rowe et
al. 2015; Parizeau et al. 2015), there were those
Demographics and attitudes towards food that might not have felt the same way (Stancu et
waste al. 2016). Research suggests that the lack of
ideas on reducing food waste is a source of
A significant proportion of the respondents were tension and this leads to negative attitudes
female (81%), whereas only 19% were male. (Thyberg & Tonjes 2016). This could also be
One of the criteria was that the questionnaires considered a plausible explanation for many
were completed by the person primarily respondents in this study merely discarding
responsible for purchasing the household’s food food. A further breakdown indicated that 25% of
supply. Although the responsibility historically the respondents froze the surplus food, 12%
fell on women for food purchasing and gave it away and 1% threw it on a compost pile,
preparation, gendered division of labour has and 1% stored it in the fridge to be consumed
declined over the last decades. This is mainly the next day. Only 21% of the respondents
due to an increased number of women entering indicated that they considered making additional
the work force to contribute towards the meals from the leftover food, whereas 79% of
households finances (Flagg et al., 2013). the respondents did not consider additional
Furthermore, one might also point out that in meals.

Household food waste: A case study in Kimberley, South Africa

4
 ISSN 0378-5254 Journal of Consumer Sciences, Vol 46, 2018

FIGURE 1: HOW MUCH ARE CONSUMERS BOTHERED IF FOOD IS DISCARDED?

FIGURE 2: AMOUNT OF FOOD DISCARDED PER WEEK (%) AS INDICATED BY RESPOND-

ENTS

Almost half (43%) of the respondents indicated The respondents estimated that, in their view,
that it bothered them a great deal when food is 33% waste a small amount, 23% waste hardly
thrown away. 18% of the respondents were any food, 15% waste a reasonable amount, 14%
bothered “a fair amount”, 27% were bothered “a waste no food, 13% waste some food and 2%
little”, 7% were “not very much bothered” and indicated that they waste a lot of food.
5% were “not bothered at all” at the thought of
throwing away food (Figure 1). As shown in Figure 2 which indicates the
breakdown, in percentages, more than two
thirds (69%) of respondents only threw away 5%

Household food waste: A case study in Kimberley, South Africa

5
ISSN 0378-5254 Journal of Consumer Sciences, Vol 46, 2018

TABLE 1: TYPE OF FOOD AND FOOD PRODUCTS WASTED IN DESCENDING ORDER (%)

Fruit (%) Vegetables (%) Other food products (%)

Bananas 42% Tomatoes 27% Leftovers 34%
Apples 20% Potatoes 17% Milk and dairy products 30%
Avocado 8% Cabbage 13% Bread 25%
Oranges 5% Lettuce 12% Condiments 3%
Pears 4% Carrots 9% Ready to eat or convenience food 3%
Grapes 3% Pumpkin 9% Fresh meat, fish, poultry & eggs 2%
Lemons 3% Cucumber 3% Wine 2%
Peaches 3% Spinach 3% Porridge 1%
Pomegranate 3% Beetroot 2%
Pomelo 3% Peppers 2%
Strawberries 3% Sweet Potatoes 2%
Watermelon 3% Green Beans 1%

of the food. This correlates with the estimates in Type of food wasted
the preceding paragraph. Only 1% of the
respondents indicated that they threw away a There is a considerable lack of research as to
third (33%) of their food. Jörissen et al. (2015) what type of food is most wasted in households.
reported that because the topic of food wastage In this study it has been found that bananas and
is associated with moral and emotional apples are the fruit that were most wasted, and
judgement, respondents tend to underestimate tomatoes and potatoes were the most wasted
the amount of food they waste. Furthermore, the vegetables (Table 1). In a study reported by
utilisation of household surveys, although Ronquest-Ross et al. (2015), a moderate
methodically simple, is subject to error because escalation in fruit consumption of 6% was led by
estimates are made from memory (Aschemann- bananas, apples and grapefruit in South Africa,
Witzel et al. 2015). In a South-African context and tomatoes, potatoes and onions
only 5% of food was wasted, which represents consumption rise moderately between 1994 and
9.04 million tons of food (Chetty 2016). The 2009. Therefore it was not unexpected that the
results obtained in this study indicate the same. most consumed fruit and vegetables are also
the most wasted. Furthermore, Evans (2012)
When items near their “best before” date, the suggested that if there are children present in
vast majority (85%) of respondents use the the homes, more waste of fruits and vegetables,
products as soon as possible. This indicates especially potatoes, are wasted. Children are
good behaviour with regards to food waste. A also very selective with regards to fruits and
mere 6% of the respondents discard the food. vegetables, subsequently adding to waste
One can argue that respondents do not throw (Visschers et al. 2016). This coincides with
away food unnecessarily due to the high food findings in this study, as 34% of the households
prices. Furthermore, almost a third (32%) of the consisted of 2 or more children.
sample population earned a salary of less than
R4000 per month, thus leading to the conclusion Leftovers were the most wasted food in
that food is an expensive commodity and households (34%), followed by 30% of milk and
therefore cannot be wasted. Some research dairy products being wasted (Table 1). Bread
suggests that lower income groups tend to (25%) was also wasted significantly more than
waste less food (Grover & Singh, 2014), other food products. Visschers et al. (2016)
although then buying in bulk to save money can argue that it takes more effort to use meal
increase food waste (Porpino et al. 2015). leftovers and create a new or alternative meal.
In their study, consumers indicated that it was
easier to use bread for sandwiches instead of

Household food waste: A case study in Kimberley, South Africa

6
 ISSN 0378-5254 Journal of Consumer Sciences, Vol 46, 2018

FIGURE 3: CATEGORIES OF FOOD THAT TENDS TO BE OVER-PURCHASED AND DISCARD-

ED

leftovers, as the latter need to be stored properly Although consumers indicated that they did not
and cannot always be used as it is. waste much food, a significant proportion
indicated that excess leftover food was
Wrong storage methods, not enough storage discarded. Therefore, alternative practices need
space and/or over purchasing of food were to be developed to give consumers ideas about
possible explanations for the high rates of what to do with this food. This study indicated
wastage, specifically for fruits, vegetables and that the majority of respondents were aware of
dairy products. Respondents indicated that they food waste and to some extent, tried to minimise
most often bought too many vegetable (42%), it. Some even indicated that they were willing to
fruit (22%) and dairy (21%) products (Figure 3). change their purchasing and preparation habits
The main reasons for discarding these products to reduce food waste. However, influencing
was that the products were past their “best consumers to change their behaviour has
before” dates, they smelled off and that mould varying degrees of success. Although,
started to form (on the bread). consumers might have an interest in more
sustainable practices, this might not necessarily
CONCLUSION AND RECOMMENDATION influence their behaviour. Changing the
behaviour of consumers requires a combination
Worth noting was the lack in planning of meals, of interventions that is culture specific (Farr-
which was conducive to purchasing in bulk and Wharton, Foth & Choi 2014).
purchasing the incorrect products. If the
consumers in this specific study could be The exploration and research of possible
provided with the knowledge and methods to alternatives for the re-use of leftover food could
plan their meals, they would be able to save assist consumers to reduce food waste. Given
time and money, and it might even lead to less that food waste depends on the composition of
household food waste. There are some the household, alternative solutions might
researchers who argue that consumers are include culture specific and localised
enticed to purchase in excess of their immediate interventions. Consequently, more research
needs as a result of smart marketing needs to be done in other areas of South Africa,
campaigns, and are also encouraged to buy with different ethnic compositions of consumers
impulsively (Baumeister 2002; Ene 2008; Farr- to determine the attitudes and behaviour toward
Wharton et al. 2014). food waste, as well as what food is wasted. This
will assist in forming a holistic and

Household food waste: A case study in Kimberley, South Africa

7
ISSN 0378-5254 Journal of Consumer Sciences, Vol 46, 2018

representative of what is happening in Foodbank South Africa. 2016. Annual Report.

households in the country. Furthermore, it is Foodbank South Africa. Available online at:
recommended that the behaviour and attitude of https://foodforwardsa.org/wp-content/
the consumers be further explored in more uploads/2016/10/43390_foodbank_annual-
depth than was possible in this quantitative report-A4.pdf. [Accessed 28 February 2017].
study. Gibson, M. 2012. The feeding of nations:
Redefining food security for the 21st century.
REFERENCES CRC Press:New York.
Göbel, C., Langen, N., Blumenthal, A.,
Aschemann-Witzel, J., De Hooge, I., Amani, P., Teitscheid, P. & Ritter, G. 2015. Cutting food
Beck-Larsen, T. & Oostindjer, M. 2015. waste through cooperation along the food
Consumer-related food aste: causes and supply chain. Sustainability, 7(1), 1429-1445.
potential for action. Sustainability, 7(6):6457- Graham-Rowe, E., Jessop, D.C. & Sparks, P.
6477. 2015. Predicting household food waste
Baumeister, R.F. 2002. Yielding to temptation: reduction using an extended theory of planned
self-control failure, impulsive purchasing, and behaviour. Resources, Conservation and
consumer behavior. Journal of Consumer Recycling, 101(2015):194-202.
Research, 28(4):670–676. Grover, P. & Singh, P. 2014. An analytical study
Chalak, A., Abou-Daher, C., Chaaban, J. & of the effect of family income and size on per
Abiad, M.G. 2016. The global economic and capita household solid waste generation in
regulatory determinants of household food developing countries. Review of Arts and
waste generation: A cross-country analysis. Humanities, 3(1):127-143.
Waste Management, 48(2016):418-422. Jörissen, J., Priefer, C. & Bräutigam, K. 2015.
Chetty, S. 2016. Food wastage in SA: The Food waste generation at household level:
shameful facts. Farmer’s Weekly. Available results of a survey among employees of two
online at: http://www.farmersweekly.co.za/ European research centers in Italy and
opinion/by-invitation/food-wastage-in-sa-the- Germany. Sustainability, 7(3):2695-2715.
shameful-facts/. [Accessed 16 March 2017]. Lebersorger, S. & Schneider, F. 2011.
Cox, J. & Downing, P. 2007. Food behaviour Discussion on the methodology for determining
consumer research: Quantitative phase. Waste food waste in household waste composition
& Resource Action Programme. Available online studies. Waste Management, 31(9):1924-1933.
at: http://www.wrap.org.uk/sites/files/wrap/ Lipinski, B., Hanson, C., Lomax, J., Kitinoja, L.,
Food%20behaviour%20consumer% Waite, R. & Searchinger, T. 2013. Reducing
20research%20quantitative%20jun% food loss and waste. Working Paper, Installment
202007.pdf. [Accessed 28 February 2017]. 2 of Creating a Sustainable Food Future. World
Ene, C. 2008. Consumer behaviour concerning Resources Institute. Available online at: http://
post-consumer waste. Petroleum-Gas University www.wri.org/publication/reducing-food-loss-and-
of Ploiesti. waste [Accessed 23 February 2017].
Evans, D. 2012. Beyond the throwaway society: McKenzie, M. 2016. South Africa generates over
ordinary domestic practice and a sociological 9 million tonnes of food waste annually. Urban
approach to household food waste. Sociology, Earth. Available online at: htpp://
46(1):41-56. www.urbanearth.co.za/articles/south-africa-
FAO (Food and Agriculture Organisation of the generates-over-9-million-tonnes-food-wasted-
United Nations), 2011. Global food losses and annually [Accessed 9 November 2016].
food waste: Extent, causes and prevention. Nahman, A. & De Lange, W. 2013. Costs of
FAO, Rome. food waste along the value chain: Evidence from
Farr-Wharton, G., Foth, M. & Choi, J.H. 2014. South Africa. Waste Management, 33
Identifying factors that promote consumer (2013):2493-2500.
behaviours causing expired domestic food Oelofse, S. 2015. Food waste in South Africa:
waste. Journal of Consumer Behaviour, 13 Opportunities and challenges. In: Waste and
(6):393-402. Recycling Conference, Emperor’s Palace and
Flagg, L.A., Sen, B., Kilgore, M. & Locher, J.L. African Waste Week, Cape Town ICC, 4 Sept
2013. The influence of gener, age, education 2015. Available online at: http://
and household size on meal preparation and researchspace.csir.co.za/dspace/
food shopping responsibilities. Public Health bitstream/10204/8748/1/Oelofse4_2015.pdf
Nutrition, 17(9):2061-2070. [Accessed 9 November 2016].

Household food waste: A case study in Kimberley, South Africa

8
 ISSN 0378-5254 Journal of Consumer Sciences, Vol 46, 2018

Oelofse, S.H.H. & Nahman, A. 2013. Estimating www.ifpri.org/publication/toward-sustainable-

the magnitude of food waste generated in South food-system-reducing-food-loss-and-waste
Africa. Waste Management and Research, 31 [Accessed 27 February 2017].
(1):80-86. Shafiee-Jood, M. & Cai, S. 2016. Reducing food
Oliveira, D. 2013. Food waste cost SA R61.5- loss and waste to enhance food security and
billion a year. Engineering News. Available at: environmental sustainability. Environmental
http://www.engineeringnews.co.za/article/food- Science and Technology, 50(16):8432-8443.
waste-costs-sa-r615-billion-a-year-2013-08-23/ Stancu, V., Haugaard, P. & Lähteenmäki, L.
rep_id:4136 [Accessed 18 February 2016]. 2016. Determinants of consumer food waste
Painter, K., Thondhlana, G. & Kua, H.W. 2016. behaviour: Two routes to food waste. Appetite,
Food waste generation and potential 96(2016):7-17.
interventions at Rhodes University, South Africa. Statistics South Africa. 2011. Census 2011:
Waste Management, 56(2016):491-497. Statistical Release. Statistics South Africa.
Parizeau, K., Von Massow, M. & Martin, R. Available online at: http://www.statssa.gov.za/
2015. Household-level dynamics of food waste publications/P03014/P030142011.pdf [Accessed
production and related beliefs, attitudes, and 27 February 2017].
behaviours in Guelph, Ontario. Waste Thyberg, L. & Tonjes, D.J. 2016. Drivers of food
Management, 35(2015):207-217. waste and their implications for sustainable
Porpino, G., Parente, J. & Wansink, B. 2015. policy development. Resources, Conservation
Food waste paradox: Antecedents of food and Recycling, 106(2016):110-123.
disposal in low income households. International Visschers, V.H.M., Wickli, N. & Siegrist, M.
Journal of Consumer Studies, 39(6):619-629. 2016. Sorting out food waste behaviour: A
Quested, T.E., Marsh, E., Stunell, D. & Parry, survey on the motivators and barriers of self-
A.D. 2013. Spaghetti soup: The complex world reported amounts of food waste in households.
of food waste behaviours. Resources, Journal of Environmental Psychology, 45
Conservation and Recycling, 79(2013):43–51. (2016):66-78.
Richardson, J. 2014. A World Demanding More. Wessa, P. 2016. Free Statistics Software. Office
National Geographic, May:44-46. for Research Development and Education,
Ronquest-Ross, L., Vink, N. & Sigge, G.O. version 1.1.23-r7. Available online at: http://
2015. Food consumption changes in South www.wessa.net.
Africa since 1994. South African Journal of Williams H., Wikström, F., Otterbring, T.,
Science, 111(9/10):1-12. Löfgren, M. & Gustafsson, A. 2012. Reasons for
Schimidt, K. 2016. Explaining and promoting household food waste with special attention to
household food waste-prevention by an packaging. Journal of Cleaner Production, 24
environmental psychological based intervention (2012):141-148.
study. Resources, Conservation and Recycling, World Bank Group. 2013. Female headed
111(2016):53-66. households (% of households with a female
Schuster, M. & Torero, M. 2016. Toward a head): Demographic and Health Surveys. The
sustainable food system: Reducing food loss World Bank. Available online at: http://
and waste. In 2016 Global Food Policy Report. data.worldbank.org/indicator/
Chapter 3:22-31. International Food Policy SP.HOU.FEMA.ZS?locations=ZA. [Accessed 28
Research Institute. Available online at: http:// February 2017].

Household food waste: A case study in Kimberley, South Africa

9