Evaluating the Impact of Home Food Delivery Apps on Food Waste: An Environmental Perspective
DOI:
https://doi.org/10.51325/ejbti.v2i2.177Keywords:
Food Delivery Apps, Food Waste, Environmental Impact, Sustainability, Consumer Behavior.Abstract
The burgeoning popularity of food delivery services has transformed consumer behavior, influencing not only how individuals access meals but also their disposal practices for leftover food. This research focuses on understanding the relationship between the frequency of home food delivery app usage and the disposal methods of leftover food, encompassing categories such as composting, trash, recycling, and other methods. The analysis employs statistical methods, including ANOVA and Chi-Square tests, to explore significant associations and differences in the amount of food waste generated among users of various delivery apps. The results reveal compelling insights into consumer behavior, demonstrating that disposal patterns for leftover food vary significantly based on the frequency of app usage. Moreover, the study underscores a statistically significant association between app usage frequency and disposal methods, prompting considerations for environmental sustainability. The implications of these findings extend to the food delivery industry, suggesting opportunities for targeted interventions to promote eco-friendly disposal practices among users. This study not only contributes to the understanding of the intricate relationship between food apps, food waste, and the environment but also offers practical recommendations for fostering sustainable practices within the growing food delivery ecosystem.
References
Arunan, I., & Crawford, R. H. (2021). Greenhouse gas emissions associated with food packaging for online food delivery services in Australia. Resources, Conservation and Recycling, 168, 105299. https://doi.org/10.1016/j.resconrec.2020.105299
Boland, M., Alam, F., & Bronlund, J. (2019). Modern technologies for personalized nutrition. In Trends in personalized nutrition (pp. 195–222). https://doi.org/10.1016/B978-0-12-816403-7.00006-4
Chen, M., Hu, M., & Wang, J. (2022). Food delivery service and restaurant: Friend or foe? Management Science, 68(9), 6539–6551. https://doi.org/10.1287/mnsc.2021.4245
Droege, P. (2002). Renewable energy and the city: Urban life in an age of fossil fuel depletion and climate change. Bulletin of Science, Technology & Society, 22(2), 87–99. https://doi.org/10.1177/0270467602022002003
Eriksson, M., & Spångberg, J. (2017). Carbon footprint and energy use of food waste management options for fresh fruit and vegetables from supermarkets. Waste Management, 60, 786–799. https://doi.org/10.1016/j.wasman.2017.01.008
Flores-Albornoz, J., Nirmala, M. M., Mukthar, K. J., Asnate-Salazar, E., Ramirez, E. H., & Raju, V. (2023). Unlocking solutions for urban transportation woes: Addressing the challenges of modern city living. In AI and business, and innovation research: Understanding the potential and risks of AI for modern enterprises (pp. 3–10). Springer Nature. https://doi.org/10.1007/978-3-031-42085-6_1
Gârdan, D. A., Epuran, G., Paștiu, C. A., Gârdan, I. P., Jiroveanu, D. C., Tecău, A. S., & Prihoancă, D. M. (2021). Enhancing consumer experience through the development of implicit attitudes using food delivery applications. Journal of Theoretical and Applied Electronic Commerce Research, 16(7), 2858–2882. https://doi.org/10.3390/jtaer16070157
Kapoor, A. P., & Vij, M. (2018). Technology at the dinner table: Ordering food online through mobile apps. Journal of Retailing and Consumer Services, 43, 342–351. https://doi.org/10.1016/j.jretconser.2018.04.001
Mohan, R., Aasha, S., Meena, C., & Nagadeepa, C. (2023). She-Covery—Reversing pandemic effects through women entrepreneurship. In From Industry 4.0 to Industry 5.0: Mapping the transitions (pp. 113–122). Springer Nature Switzerland. https://doi.org/10.1007/978-3-031-28314-7_11
Mukthar, J. (2013). Consumption expenditure and health status: A case of Eloor Municipality, Kerala. SSRN Electronic Journal. https://doi.org/10.2139/ssrn.2293240
Nagadeepa, C., Jaheer Mukthar, K. P., Ramirez-Asis, E., Huaranga-Toledo, H., Espinoza-Maguiña, M., & Mory-Guarnizo, S. (2023). A reinforcer to become a foodpreneur through cloud kitchen: Sustainable technology-driven business model during pandemic. In Technological sustainability and business competitive advantage (pp. 401–413). Springer International Publishing. https://doi.org/10.1007/978-3-031-35525-7_25
Pullman, M. E., Maloni, M. J., & Carter, C. R. (2009). Food for thought: Social versus environmental sustainability practices and performance outcomes. Journal of Supply Chain Management, 45(4), 38–54. https://doi.org/10.1111/j.1745-493X.2009.03175.x
Raak, N., Symmank, C., Zahn, S., Aschemann-Witzel, J., & Rohm, H. (2017). Processing- and product-related causes for food waste and implications for the food supply chain. Waste Management, 61, 461–472. https://doi.org/10.1016/j.wasman.2016.12.027
Schor, J. (1999). The new politics of consumption. Boston Review, 24(3–4), 4–9.
Shankar, A., Dhir, A., Talwar, S., Islam, N., & Sharma, P. (2022). Balancing food waste and sustainability goals in online food delivery: Towards a comprehensive conceptual framework. Technovation, 117, 102606. https://doi.org/10.1016/j.technovation.2022.102606
Talwar, S., Kaur, P., Okumus, B., Ahmed, U., & Dhir, A. (2021). Food waste reduction and taking away leftovers: Interplay of food-ordering routine, planning routine, and motives. International Journal of Hospitality Management, 98, 103033. https://doi.org/10.1016/j.ijhm.2021.103033
Trivedi, S., Bhoyar, V., Belgamwar, V., Wadher, K., Raut, N. A., & Dhoble, S. J. (2023). Practices of food waste management and its impact on the environment. In 360-degree waste management, volume 1 (pp. 89–111). Elsevier. https://doi.org/10.1016/B978-0-323-90760-6.00001-1
Zhu, Q., Sarkis, J., & Lai, K. H. (2017). Regulatory policy awareness and environmental supply chain cooperation in China: A regulatory-exchange-theoretic perspective. IEEE Transactions on Engineering Management, 65(1), 46–58. https://doi.org/10.1109/TEM.2017.2734940
Downloads
Published
Issue
Section
License
Copyright (c) 2023 EuroMid Journal of Business and Tech-Innovation (EJBTI)
This work is licensed under a Creative Commons Attribution 4.0 International License.
