Examining Contributors and Solutions to Prevent and Manage Food Waste in Households with Low Incomes and the Emergency Food System within the U.S.

In the United States (U.S.), up to 40% of the entire food supply is lost or wasted, which contributes to negative environmental, economic, and social outcomes, with the majority of food waste occurring in the retail and consumer sectors of the food supply chain. Concurrently, 10.5% of U.S. households experienced food insecurity in 2019. Food insecurity rates are higher among individuals with low income and disproportionately affects ethically and racially diverse people living in poverty. Diverting excess food from retail and institutional settings to people in need is one method to reduce food waste and enhance individual, household, and community food security. This PhD dissertation describes four studies that explored food waste management in the U.S. among households with low-income and within U.S. food pantries, which are a critical component of the emergency food system. Study 1 consisted of a systematic review that examined differences in food waste attitudes and practices among consumers of across income levels. Study 2 was a quantitative research methods approach to examine food waste attitudes and practices of SNAP-eligible households (n=17). Study 3 was a cross-sectional quantitative approach to examine the impact of the novel coronavirus disease (COVID-19) pandemic on food waste management within U.S. food pantries (n=290). Study 4 assessed the feasibility of food pantries in Virginia (n=68) to implement marketing-mix and choice-architecture (MMCA) strategies within their food pantries given the changes they had to make in their food distribution models in response to COVID-19 physical distancing requirements. Collectively, the studies described in this PhD dissertation address knowledge gaps and may be used to inform policies and initiatives to increase food security and decrease food waste among households with low-income and organizations aimed at serving them.

Name thesis:degree_name

Doctor of Philosophy

Level thesis:degree_level

doctoral

Discipline thesis:degree_discipline

Human Nutrition, Foods, and Exercise

Department dc:contributor.department

Human Nutrition, Foods and Exercise

Grantor dc:publisher

Virginia Tech

Year dc:date.issued

2021

Author dc:creator

• Chen, Susan

Chair dc:contributor.committeechair

• Serrano, Elena L.

Committee members dc:contributor.committeemember

• Hosig, Kathryn Wright
• Byker Shanks, Carmen
• Misyak, Sarah A.
• Kraak, Vivica

• nutrition assistance
• food waste
• donation
• food pantry
• charitable assistance
• limited-resource
• low-income
• food rescue
• food security
• SNAP-Ed

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Dc Identifier Other

vt_gsexam:32143

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/113847