查看購物車
  • Simplified Chinese
  • English
  • Japanese
  • Korean
食物浪費和升級再造：可持續發展趨勢和機遇
市場調查報告書
商品編碼
1167466

食物浪費和升級再造：可持續發展趨勢和機遇

Food Waste & Upcycling: Trends & Opportunities in Sustainability
出版日期: | 出版商: Packaged Facts | 英文 124 Pages | 訂單完成後即時交付

價格
簡介目錄

在 COVID-19 大流行期間，由於需求旺盛、供應問題和勞動力成本上升等多種因素，許多產品價格上漲。 根據 2022 年 11 月的美國全國在線消費者調查，61% 的消費者強烈同意他們擔心食品價格上漲，這是有充分理由的。

根據美國農業部 (USDA) 經濟研究局 (ERS) 和美國勞工統計局 (BLS) 的數據，從 10 月份開始，食品消費價格指數 (CPI) 的同比通脹率2021年到2022年10月是10.9%。 這是幾十年來最高的食品通脹率之一。

價格全面上漲促使食品供應鏈中的公司和消費者減少食品浪費。 浪費食物意味著損失金錢。 每次食物被浪費，都會有人付出代價。

由於糧食生產會排放二氧化碳並使用水和土地等自然資源，因此浪費的食物越多，我們使用的資源就越多，氣候變化的速度也就越快。 浪費的食物對環境特別有害，因為食物生產（尤其是牲畜）會導致氣候變化。 在垃圾填埋場腐爛的食物會產生甲烷氣體，這是一個主要的環境問題。

消費者擔心食物浪費對環境的影響，也可能受到道德問題的困擾，例如浪費本可以用來養活窮人的食物。我不能。 許多公司都有減少浪費和碳足蹟的可持續發展目標，這也促使他們減少食物浪費。

這份報告分析了美國消費者和企業（生產商、零售商等）對食物浪費問題及其升級回收的想法和行動，消費者的趨勢和具體行為，以及新型冠狀病毒的影響感染（COVID-19）。

內容

第 1 章執行摘要

第 2 章 COVID-19：對消費者的影響

  • 突出顯示
  • 大流行期間價格上漲
    • 大多數消費者都注意到過去一年食品價格上漲，許多人改變了購買決定
    • 減少家庭開支
  • 對大流行期間糧食短缺的擔憂
  • 外賣和外賣的使用率增加
  • 新型冠狀病毒感染 (COVID-19)
    • 大多數人仍將大流行視為對個人或家人/朋友的健康威脅
    • 對 COVID-19 突變株的擔憂
  • 大流行對個人的負面影響
    • 2020 年和 2021 年報告的不良反應
    • 持續的身心健康益處
    • 壓力水平和減輕壓力的改變
  • 對工作的影響：2021 年和 2022 年以及持續

第 3 章：可持續性和食物浪費概述

  • 突出顯示
  • 可持續性問題：食物浪費問題的前線
  • 財務損失：也是食物浪費的一個主要問題
  • 消費者如何看待家庭食物浪費？
  • 可持續包裝與食物浪費之間的關係
  • 有效期標籤：可能造成混淆和限制
  • 家庭和商業升級再造
  • 植物性趨勢
    • 肉類和畜產品：比植物性食品使用更多資源
    • 在消費者中擴大“減肥原則”的心態

第 4 章食品趨勢和升級回收趨勢與機遇

  • 突出顯示
  • 供應鏈中的食物浪費點
    • 農業
      • 廢物來源
      • 減少浪費的機會
    • 製造商/加工商
    • 交通
    • 批發/零售
    • 餐飲服務
    • 消費者
  • 用於估算成熟度/保質期或延長保質期的改進技術
    • 創建塗層以延長保質期
    • 成像預測成熟度
    • 使用智能標籤改進庫存流程並跟蹤損壞情況
  • 過期食品折扣
  • 使用餐包減少家庭食物浪費
  • 有缺陷或“醜陋”的產品：成為對消費者有吸引力的選擇
  • 用於商業用途的食物垃圾升級回收示例
    • 通過重複利用剩餘的生產投入來生產新食品
    • 將產品升級為商業用途的食品成分
    • 通過重複使用被拒絕的產品來創造新產品
    • 將食物垃圾轉化為建築材料
    • 利用垃圾製造飼料
    • 用廢料製作配菜

第 5 章消費者洞察

  • 突出顯示
  • 考慮可持續性
    • 對環境和道德的態度
    • 環境可持續性：在食品採購決策中變得越來越重要
    • 食品採購決策中的食品生產因素
    • 超過一半的消費者認為他們的食物選擇會影響環境
    • 年輕消費者：對環境的高度關注
    • 表明該產品具有環境可持續性的跡象
    • 偏好環保產品和低價格
    • 偏愛具有社會可持續性的產品和低價格
  • 對食物浪費的擔憂
    • 大多數消費者都擔心食物浪費
    • 消費者如何減少食物浪費
    • 食物浪費問題：按人口結構分類
    • 繼續以植物為主的飲食
    • 性別
    • 年齡段
    • 按家庭收入等級
    • 按美國地區
    • 城市/郊區/農村消費者
    • 按教育背景
    • 家中有孩子
    • 按種族/族裔
    • 在線雜貨店購物者（使用在線送餐服務）
  • 消費者購買食品時的優先事項
  • 消費者用來判斷食品是否優質或安全的因素
  • 膳食計劃和購物行為
  • 消費者對食物垃圾、再生原材料和包裝上的日期標籤的看法
  • 正念和直覺的飲食及其與食物浪費的關係
    • 定義
    • 飲食活動
    • 與正念和直覺飲食模式相關的情緒和行為頻率
    • 消費者正念指數
  • 一般消費者對食品和健康的態度
    • 對烹飪的態度
    • 對方便食品的認識
    • 優質食品和對食品付款的態度
簡介目錄
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)