ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Agricultural and Food Economics
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1566289
The association between sensory preference and household food waste: Evidence from China
Provisionally accepted
- 1Nanjing University of Finance and Economics, Nanjing, China
- 2Jiangsu Open University, Nanjing, Liaoning Province, China
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Household food waste contributes to 60% of total global food waste. Based on an online questionnaire survey on household food waste in China, this paper explores the association between sensory preference and household food waste. The results show that (1) higher sensory preference scores were associated with higher levels of household food waste. The robustness tests supported this finding. (2) heterogeneity analysis showed that the impact of sensory preference on household food waste varied by the gender, age and education level of respondents, household size, per capita income level, urban-rural type and regional distribution. (3) mechanistic analyses found a moderating effect of food storage technology on the increased food waste effect of sensory preference. Increased food storage technology weakened the effect of sensory preference on household food waste. Therefore, it is necessary to popularise the knowledge of food nutrition and raise the awareness of 'Love Food, Save Food' and storage technology to reduce household food waste.
Keywords: Food waste, Sensory preference, Food storage technology, China, household
Received: 24 Jan 2025; Accepted: 23 Apr 2025.
Copyright: © 2025 Zhang, Ye, Zuo, Qian and Zheng. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Li Zhang, Nanjing University of Finance and Economics, Nanjing, China
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