Abstract

Purpose – The purpose of this paper is to demonstrate the relationship between food preservation and
reducing consumer waste is of value in developing sustainable meal options. The research reports insights
into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey.
Design/methodology/approach – The consumer survey methodologies indicate how preservation can
change meal planning and lower food waste across frozen and fresh and ambient food purchases using
freezing preservation methods.
Findings – The results show food waste can be reduced by six-fold when frozen foods are compared with
fresh foods.
Research limitations/implications – This study highlights the requirement for a greater understanding
of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a
limitation of the current study that has been investigated by other researchers.
Practical implications – This research has enabled the identification of different food waste amounts for
different food product categories. The data presented could be used to guide food product development so
that less consumer waste is produced.
Social implications – The research suggests a decision matrix approach can be used to can guide new
product development and a model of this matrix is presented so that it may provide fit-for-purpose food
preservation options for consumers.
Originality/value – This paper will continue to highlight the overlooked value of food preservation during
processing and manufacturing of foods and their preparation in households.