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食物浪费和升级再造：可持续发展趋势和机遇
市场调查报告书
商品编码
1167466

食物浪费和升级再造：可持续发展趋势和机遇

Food Waste & Upcycling: Trends & Opportunities in Sustainability
出版日期: | 出版商: Packaged Facts | 英文 124 Pages | 订单完成后即时交付

价格
简介目录

在 COVID-19 大流行期间，由于需求旺盛、供应问题和劳动力成本上升等多种因素，许多产品价格上涨。 根据 2022 年 11 月的美国全国在线消费者调查，61% 的消费者强烈同意他们担心食品价格上涨，这是有充分理由的。

根据美国农业部 (USDA) 经济研究局 (ERS) 和美国劳工统计局 (BLS) 的数据，从 10 月份开始，食品消费价格指数 (CPI) 的同比通胀率2021年到2022年10月是10.9%。 这是几十年来最高的食品通胀率之一。

价格全面上涨促使食品供应链中的公司和消费者减少食品浪费。 浪费食物意味着损失金钱。 每次食物被浪费，都会有人付出代价。

由于粮食生产会排放二氧化碳并使用水和土地等自然资源，因此浪费的食物越多，我们使用的资源就越多，气候变化的速度也就越快。 浪费的食物对环境特别有害，因为食物生产（尤其是牲畜）会导致气候变化。 在垃圾填埋场腐烂的食物会产生甲烷气体，这是一个主要的环境问题。

消费者担心食物浪费对环境的影响，也可能受到道德问题的困扰，例如浪费本可以用来养活穷人的食物。我不能。 许多公司都有减少浪费和碳足蹟的可持续发展目标，这也促使他们减少食物浪费。

这份报告分析了美国消费者和企业（生产商、零售商等）对食物浪费问题及其升级回收的想法和行动，消费者的趋势和具体行为，以及新型冠状病毒的影响感染（COVID-19）。

内容

第 1 章执行摘要

第 2 章 COVID-19：对消费者的影响

  • 突出显示
  • 大流行期间价格上涨
    • 大多数消费者都注意到过去一年食品价格上涨，许多人改变了购买决定
    • 减少家庭开支
  • 对大流行期间粮食短缺的担忧
  • 外卖和外卖的使用率增加
  • 新型冠状病毒感染 (COVID-19)
    • 大多数人仍将大流行视为对个人或家人/朋友的健康威胁
    • 对 COVID-19 突变株的担忧
  • 大流行对个人的负面影响
    • 2020 年和 2021 年报告的不良反应
    • 持续的身心健康益处
    • 压力水平和减轻压力的改变
  • 对工作的影响：2021 年和 2022 年以及持续

第 3 章：可持续性和食物浪费概述

  • 突出显示
  • 可持续性问题：食物浪费问题的前线
  • 财务损失：也是食物浪费的一个主要问题
  • 消费者如何看待家庭食物浪费？
  • 可持续包装与食物浪费之间的关係
  • 有效期标籤：可能造成混淆和限制
  • 家庭和商业升级再造
  • 植物性趋势
    • 肉类和畜产品：比植物性食品使用更多资源
    • 在消费者中扩大“减肥原则”的心态

第 4 章食品趋势和升级回收趋势与机遇

  • 突出显示
  • 供应链中的食物浪费点
    • 农业
      • 废物来源
      • 减少浪费的机会
    • 製造商/加工商
    • 交通
    • 批发/零售
    • 餐饮服务
    • 消费者
  • 用于估算成熟度/保质期或延长保质期的改进技术
    • 创建涂层以延长保质期
    • 成像预测成熟度
    • 使用智能标籤改进库存流程并跟踪损坏情况
  • 过期食品折扣
  • 使用餐包减少家庭食物浪费
  • 有缺陷或“丑陋”的产品：成为对消费者有吸引力的选择
  • 用于商业用途的食物垃圾升级回收示例
    • 通过重复利用剩余的生产投入来生产新食品
    • 将产品升级为商业用途的食品成分
    • 通过重复使用被拒绝的产品来创造新产品
    • 将食物垃圾转化为建筑材料
    • 利用垃圾製造饲料
    • 用废料製作配菜

第 5 章消费者洞察

  • 突出显示
  • 考虑可持续性
    • 对环境和道德的态度
    • 环境可持续性：在食品采购决策中变得越来越重要
    • 食品采购决策中的食品生产因素
    • 超过一半的消费者认为他们的食物选择会影响环境
    • 年轻消费者：对环境的高度关注
    • 表明该产品具有环境可持续性的迹象
    • 偏好环保产品和低价格
    • 偏爱具有社会可持续性的产品和低价格
  • 对食物浪费的担忧
    • 大多数消费者都担心食物浪费
    • 消费者如何减少食物浪费
    • 食物浪费问题：按人口结构分类
    • 继续以植物为主的饮食
    • 性别
    • 年龄段
    • 按家庭收入等级
    • 按美国地区
    • 城市/郊区/农村消费者
    • 按教育背景
    • 家中有孩子
    • 按种族/族裔
    • 在线杂货店购物者（使用在线送餐服务）
  • 消费者购买食品时的优先事项
  • 消费者用来判断食品是否优质或安全的因素
  • 膳食计划和购物行为
  • 消费者对食物垃圾、再生原材料和包装上的日期标籤的看法
  • 正念和直觉的饮食及其与食物浪费的关係
    • 定义
    • 饮食活动
    • 与正念和直觉饮食模式相关的情绪和行为频率
    • 消费者正念指数
  • 一般消费者对食品和健康的态度
    • 对烹饪的态度
    • 对方便食品的认识
    • 优质食品和对食品付款的态度
简介目录
Product Code: LA17532810

During the COVID-19 pandemic, many products have experienced price increases due to a combination of factors such as high demand, supply issues, and rising labor costs. Packaged Facts' November 2022 National Online Consumer Survey found that 61% of consumers strongly agree that they are concerned about rising food prices, and for good reason.

According to the U.S. Department of Agriculture (USDA) Economic Research Service (ERS) and the Bureau of Labor Statistics (BLS), year-over-year inflation in the consumer price index (CPI) for food was 10.9% from October 2021 to October 2022. This is among the highest food inflation rates seen in decades.

As prices have risen across the board, companies operating in the food supply chain and consumers alike have become more motivated to reduce food waste. Wasted food is a source of lost money. Any time food is wasted, someone is paying for it.

Environmental sustainability is another key issue relating to food waste concerns, as food production creates carbon emissions and uses natural resources such as water and land, so anytime food is wasted, resource use intensifies and accelerates climate change. Because food production (particularly animal farming) contributes to climate change, wasted food can be especially harmful to the environment. Rotting food in landfills can also emit methane, which is a major environmental problem.

Consumers may be concerned about how food waste affects the environment and may also be troubled by ethical issues such as wasted food that could have instead been used to feed individuals in poverty. Many companies have sustainability goals to reduce waste and carbon emissions, so they are also motivated to reduce food waste.

With a focus on "what's next" and current consumer trends, Food Waste & Upcycling: Trends & Opportunities in Sustainability is packed with insights about consumer trends, behavior, and motivations to help foodservice operators, food producers, retailers, packaging companies, employers, and investors gauge consumer perspectives and find areas for growth in a competitive market.

Food Waste & Upcycling: Trends & Opportunities in Sustainability delivers actionable predictions and recommendations designed to guide foodservice operators, producers, retailers, and investors in making business decisions by providing data and insights about consumer behavior and what consumers think about food waste and upcycled ingredients.

Scope

Food Waste & Upcycling: Trends & Opportunities in Sustainability is the go-to source for a complete understanding of U.S. consumer trends regarding food waste and food upcycling. This report combines Packaged Facts' extensive monitoring of the food and beverage market with proprietary surveys, and evaluates current trends and future directions for marketing and retailing, along with consumer patterns during the pandemic and across the broader food and beverage market.

This Packaged Facts report analyses trends regarding food waste throughout the supply chain and the ways in which consumers view food waste. This report also examines the dynamics of the current landscape of food waste and how it is related to environmental sustainability and upcycling of ingredients that would otherwise be thrown away.

Consumer demographics, perceptions, motivations, and behaviors are examined as pertaining to concerns about food waste and the environment. Effects of the COVID-19 pandemic on consumers are also analyzed (in a broad sense), including in the context of food waste and upcycling.

The reasons for and implications of shifts in consumer perception and behavior are analyzed in the context of future market opportunities.

Additionally, Food Waste & Upcycling: Trends & Opportunities in Sustainability has dozens of tables showcasing numerical survey data on consumer demographics and psychographics and numerous marketing photographs. This report goes in-depth on COVID-19 trends affecting the food and beverage market.

Report Methodology

The information contained in Food Waste & Upcycling: Trends & Opportunities in Sustainability was developed from primary and secondary research sources. Primary research includes interviews with food and beverage market experts; participation in and attendance at food industry events; and extensive internet canvassing.

Primary research also includes national online consumer polls of U.S. adult consumers (age 18+) conducted on an ongoing basis by Packaged Facts to analyze attitudes of consumers and their relevant food and beverage preferences.

Survey data from MRI-Simmons are used to analyze the demographics and psychographics of consumers.

Supplementing Packaged Facts' exclusive survey is analysis of the 2022 Food & Health Survey conducted by the International Food Information Council, which analyzes consumer food purchase decisions and diet and lifestyle choices.

Table of Content

CHAPTER 1: EXECUTIVE SUMMARY

    • Rising Prices and the Cost of Food Waste Are the Main Driver of Food Waste Concerns
    • Sustainability Issues Are Also Key to Increasing Concerns about Food Waste
    • Increasing Shelf Life Is One of the Easiest Ways to Reduce Food Waste
    • Best By, Best Before, and Sell By Labels Have Limitations
    • Upcycled Ingredients Are Also An Important Solution
    • Scope

CHAPTER 2: COVID-19 EFFECTS ON CONSUMERS

  • HIGHLIGHTS
  • RISING PRICES DURING THE PANDEMIC
    • Table 2-1. Consumer Concerns about Rising Food Prices, 2021-2022 (percent of consumers)
    • The Vast Majority of Consumers Have Noticed the Rising Cost of Food Over the Past Year, and Many Are Changing Their Purchasing Decisions
    • Figure 2-1. Noticing the Rising Cost of Food over the Past Year, 2022
    • Figure 2-2. Impact of Rising Costs on Food/Beverage Purchasing, 2022
    • Cutting Back on Household Expenses
    • Table 2-2. Consumers Cutting Back on Household Expenses in the Last 12 Months, 2022 (percent of consumers)
    • Table 2-3. Types of Household Expenses Cut Back on in the Last 12 Months, 2022 (percent of consumers)
  • CONCERNS ABOUT FOOD SHORTAGES DURING THE PANDEMIC
    • Table 2-4. Consumer Concerns about Food Shortages, 2021-2022 (percent of consumers)
  • INCREASED USE OF FOOD CARRYOUT AND DELIVERY
    • Figure 2-3. Restaurant Habits Continue to Be Affected by the Pandemic, 2021-2022 (percent of consumers)
  • CONCERNS ABOUT COVID-19 EXPOSURE REMAIN
    • Most Still Consider the Pandemic a Health Threat Personally or to Family/Friends
    • Table 2-5. Coronavirus Health Concerns: "I am concerned about the…", 2020-2022 (percent of consumers)
    • Figure 2-4. COVID-19 Statistics, March 2020-November 2022 (new cases and deaths)
    • Concerns about COVID-19 Variants
    • Figure 2-5. Concerns about the Delta/Omicron Variant and Future Variants of COVID-19, 2021-2022 (percent of consumers)
  • NEGATIVE PERSONAL EFFECTS OF THE PANDEMIC
    • Negative Effects Reported in 2020 and 2021
    • Table 2-6. Coronavirus Concerns: "The coronavirus has negatively affected my…", 2020-2021 (percent of consumers)
    • Continuing Mental and Physical Health Effects
    • Table 2-7. Changes in Mental and Physical Symptoms during the Pandemic, 2022 (percent of consumers)
    • Stress Levels and Changes Made to Reduce Stress
    • Figure 2-6. Stress Levels in the Past Six Months and Areas of Change to Reduce Stress, 2022
    • Figure 2-7. Changes Made to Nutrition or Diet to Manage or Reduce Stress, 2022
  • EFFECTS ON WORK HAVE CONTINUED IN 2021 AND 2022
    • Figure 2-8. Coronavirus Changes to Work Patterns, 2021-2022 (percent of consumers)

CHAPTER 3: SUSTAINABILITY AND FOOD WASTE OVERVIEW

  • HIGHLIGHTS
  • SUSTAINABILITY ISSUES ARE AT THE FOREFRONT OF FOOD WASTE CONCERNS
  • LOST MONEY IS ALSO A PRIMARY ISSUE OF FOOD WASTE
  • HOW CONSUMERS THINK OF FOOD WASTE AT HOME
  • SUSTAINABLE PACKAGING AND ITS RELATION TO FOOD WASTE
  • BEST BY, BEST BEFORE, AND SELL BY LABELS CAUSE CONFUSION AND HAVE LIMITATIONS
  • CONSUMER VS. COMMERCIAL UPCYCLING
  • PLANT-BASED TRENDS
    • Meat and Animal Agriculture Use More Resources than Plant-Based Food
    • Figure 3-2. Plant-Based Meat Production Has a Significantly Reduced Environmental Impact than Conventional Meat
    • Figure 3-3. Carbon Emissions and Land and Water Use Are Significantly Lower for Plant-Based Eggs Compared to Conventional Eggs
    • Figure 3-4. Plant-Based Milk Production Has a Significantly Reduced Environmental Impact than Dairy Milk
    • A "Reducetarian" Mindset is Growing Among Consumers
    • Figure 3-5. Reducetarians Dieters Are People Motivated to Eat Fewer Animal Products

CHAPTER 4: FOOD WASTE AND UPCYCLING TRENDS AND OPPORTUNITIES

  • HIGHLIGHTS
  • FOOD WASTE POINTS ALONG THE SUPPLY CHAIN
    • Agriculture
    • Source of Waste
    • Opportunities to Reduce Waste
    • Manufacturer/Processor
    • Source of Waste
    • Opportunities to Reduce Waste
    • Transportation
    • Source of Waste
    • Opportunities to Reduce Waste
    • Wholesale/Retail
    • Source of Waste
    • Opportunities to Reduce Waste
    • Foodservice
    • Source of Waste
    • Opportunities to Reduce Waste
    • Consumers
    • Source of Waste
    • Opportunities to Reduce Waste
  • IMPROVED TECHNOLOGY TO ESTIMATE RIPENESS/EXPIRATION OR IMPROVE SHELF LIFE
    • Produce Coatings for Increased Shelf Life
    • Figure 4-1. Protective Produce Coatings Increase Shelf Life
    • Imaging to Predict Ripeness
    • Figure 4-2. Imaging Technology Predicts Ripeness to Reduce Food Waste
    • Smart Labels Can Improve Inventory Processes and Track Spoilage
  • DISCOUNTING FOODS ABOUT TO EXPIRE
    • Figure 4-3. Visualization Comparing Static vs. Dynamic Pricing Models
    • Figure 4-4. Mobile App for Consumers Can Save Them Money on Groceries
  • MEAL KITS REDUCE FOOD WASTE AT HOME
  • IMPERFECT OR "UGLY" PRODUCE HAS BECOME AN ATTRACTIVE OPTION FOR CONSUMERS
    • Figure 4-5. Imperfect or "Ugly" Produce Is Marketed as a Way to Fight Food Waste and Save Money
    • Figure 4-6. Exposes on Imperfect Produce Say Farms Aren't Wasting Perfectly Good Produce
  • EXAMPLES OF UPCYCLING COMMERCIAL FOOD WASTE
    • Reusing Leftover Production Inputs to Make New Foods
    • Figure 4-7. Food Products Made with Upcycled Production Inputs
    • Upcycling Production Outputs As a Commercial Food Ingredient
    • Figure 4-8. Marketing Video for New Food Waste Product
    • Repurposing Rejected Products to Make New Products
    • Figure 4-9. Rejected Products Made Into New Beverages
    • Figure 4-10. Ugly Produce Upcycled into Dried Fruit Products
    • Transforming Food Waste Into Construction Materials
    • Making Animal Feed from Food Scraps
    • Figure 4-11. Meat Sold with Reduced Carbon Emissions Based on Animal Feed Made from Food Waste
    • Making Prepared Foods from Discarded Ingredients
    • Figure 4-12. Restaurant Touts Itself a "Food Waste Paradise" for Its Prepared Foods That Use Upcycled Ingredients

CHAPTER 5: CONSUMER INSIGHTS

  • HIGHLIGHTS
  • THOUGHTS ON SUSTAINABILITY
    • Attitudes on the Environment and Ethics
    • Table 5-1. Environmental and Ethical Attitudes, 2022 (percent of consumers who agree completely)
    • Environmental Sustainability Has Increased in Importance for Food Purchasing Decisions
    • Figure 5-1. Drivers of Food Purchase Decisions over the Last 12 Years, 2010-2022
    • Food Production Factors in Decisions to Purchase Food
    • Figure 5-2. Importance of Food Production Factors in Food Purchase Decisions, 2022
    • More Than Half of Consumers Believe Their Food Choices Impact the Environment
    • Figure 5-3. Impact of Food and Beverage Choices on the Environment, 2021-2022
    • Younger Consumers Are More Concerned about the Environment
    • Figure 5-4. Concerns about the Environmental Impact of Food and Beverage Choices, 2022
    • Indications that Products Are Environmentally Sustainable
    • Figure 5-5. Indications that Products Are Environmentally Sustainable, 2022
    • Preferences for Eco-Friendly Products vs. Lower Price
    • Figure 5-6. Preferences for Socially Sustainable Products vs. Lower Price, 2022
    • Preferences for Socially Sustainable Products vs. Lower Price
    • Figure 5-7. Preferences for Socially Sustainable Products vs. Lower Price, 2022
  • CONCERNS ABOUT FOOD WASTE
    • Most Consumers Are Concerned about Food Waste
    • Figure 5-8. Levels of Concerns about Food Waste and Reasons for Concern, 2022
    • Table 5-2. Levels of Concern about the Environment and Sources of Food Waste, 2022 (percent of consumers)
    • How Consumers Reduce Food Waste
    • Figure 5-9. Actions Taken to Reduce Food Waste, 2022
    • Food Waste Concerns by Demographic
    • Plant-Forward Diets Followed
    • Table 5-3. Concerns about Food Waste and the Environment by Plant-Forward Diets Followed, 2022 (percent of consumers who report being very concerned and index)
    • Gender
    • Table 5-4. Concerns about Food Waste and the Environment by Gender, 2022 (percent of consumers who report being very concerned and index)
    • Age Bracket
    • Table 5-5. Concerns about Food Waste and the Environment by Age Bracket, 2022 (percent of consumers who report being very concerned and index)
    • Household Income Bracket
    • Table 5-6. Concerns about Food Waste and the Environment by Household Income Bracket, 2022 (percent of consumers who report being very concerned and index)
    • U.S. Region
    • Table 5-7. Concerns about Food Waste and the Environment by U.S. Region, 2022 (percent of consumers who report being very concerned and index)
    • Urban, Suburban, and Rural Consumers
    • Table 5-8. Concerns about Food Waste and the Environment by Urban/Suburban/Rural Living, 2022 (percent of consumers who report being very concerned and index)
    • Educational Attainment
    • Table 5-9. Concerns about Food Waste and the Environment by Educational Attainment, 2022 (percent of consumers who report being very concerned and index)
    • Presence of Children in the Household
    • Table 5-10. Concerns about Food Waste and the Environment by Presence of Children in the Household, 2022 (percent of consumers who report being very concerned and index)
    • Race/Ethnicity
    • Table 5-11. Concerns about Food Waste and the Environment by Race/Ethnicity, 2022 (percent of consumers who report being very concerned and index)
    • Online Grocery Shoppers (Use of Online Food Delivery Services)
    • Table 5-12. Concerns about Food Waste and the Environment by Use of Online Grocery Websites in the Last 30 Days, 2022 (percent of consumers who report being very concerned and index)
  • CONSUMER PRIORITIES WHEN SHOPPING FOR FOOD
    • Table 5-13. Consumer Priorities When Shopping for Food, 2022 (percent of consumers)
  • FACTORS CONSUMERS USE TO DECIDE WHETHER FOOD IS GOOD OR SAFE TO CONSUME
    • Table 5-14. Consumer Ranking of Factors Used to Decide If Foods Are Good or Safe to Consume, 2022 (percent of consumers)
    • Figure 5-10. Consumer Opinions on the Helpfulness of Sell By/Best By Labels
  • MEAL PLANNING AND SHOPPING BEHAVIOR
    • Table 5-15. Consumer Behavior When Meal Planning and Shopping, 2022 (percent of consumers)
  • CONSUMER OPINIONS ON FOOD WASTE, UPCYCLED INGREDIENTS, AND PACKAGING DATE LABELS
    • Table 5-16. Consumer Opinions on Food Waste, Upcycled Ingredients, and Packaging Date Labels, 2022 (percent of consumers)
  • MINDFUL AND INTUITIVE EATING, AND HOW IT RELATES TO FOOD WASTE
    • Definition
    • Dieting Activity
    • Figure 5-11. Adherence to a Diet/Eating Pattern in the Past Year, 2018-2022
    • Frequency of Feelings and Behaviors Associated with Mindful and Intuitive Eating Patterns
    • Figure 5-12. Frequency of Feelings/Behaviors Involving Food, 2022
    • Consumer Mindfulness Index
    • Figure 5-13. Consumer Mindfulness Index, 2022
  • GENERAL CONSUMER ATTITUDES ON FOOD AND HEALTH
    • Cooking Attitudes
    • Table 5-17. Cooking Attitudes by Use of Plant/Nut Milks and Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
    • Attitudes on Convenience Foods
    • Table 5-18. Attitudes on Convenience Foods, Being Busy, and Stress by Use of Plant/Nut Milks and Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)
    • Attitudes on Premium Foods and Paying for Food
    • Table 5-19. Attitudes on Premium Foods and Paying for Food by Use of Plant/Nut Milks and Plant-Forward Diets Followed, 2022 (percent of consumers who agree completely)