The purpose of this paper is to explore reasons for household preparation losses.
Observations of preparation behaviors and semi-structured interviews of nine people were conducted in their kitchens. The data were analyzed through a qualitative data analysis method.
Three types of preparation losses were identified, i.e. possibly avoidable food waste, excessive removals and unintentional losses. Possibly avoidable food waste and excessive removals were generated owing to people’s perception that is in the gray area between edible and inedible, their preferences, lower quality of food, convenience in preparation, lack of preparation skill and knowledge, and lack of concern about preparation losses. Unintentional losses were tiny pieces of food that were left on cooking tools.
As this study’s participants were nine women living in Japan, further research is needed in order to achieve saturation.
Few studies have discussed reasons for preparation losses, and extant studies were based on a diary method and questionnaires. This present study uncovers several new reasons for preparation losses based on interviews and observations of consumer preparation behaviors. These new details would be helpful for campaigns or programs that aim to reduce food losses.
