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Optimizing Surplus Food Redistribution: Leveraging Digital Platforms to Advance Sustainable Consumption

Author

Listed:
  • Charoenchai Agmapisarn
  • Prapakorn Seetha
  • Pipatpong Fakfare

Abstract

Reducing food waste is a critical global challenge, intertwined with broader goals of sustainable consumption and sustainable development. This challenge is addressed by surplus food mobile applications that connect restaurants with consumers to minimize waste and promote sustainability. This study employs the Attitude‐Behavior‐Context (ABC) theory to investigate the key features of these platforms that influence consumer attitudes and food waste reduction behaviors, contributing to sustainability. Utilizing Integrated Generalized Structured Component Analysis (IGSCA) alongside single Necessary Condition Analysis (NCA), we examined features such as real‐time listings, sustainability messaging, accessibility, discounted pricing, and charitable collaborations. Results indicate that real‐time listings, sustainability messaging, accessibility, and charitable collaborations are crucial for fostering positive consumer attitudes and driving effective food waste reduction, while discounted pricing did not significantly impact attitudes. Complemented by necessity logic, these findings extend the ABC theory by emphasizing the essential role of specific contextual factors in promoting sustainable behaviors. Practically, the study offers actionable insights for platform developers to prioritize essential features, enhancing consumer engagement and contributing to the reduction of food waste in alignment with sustainability objectives.

Suggested Citation

  • Charoenchai Agmapisarn & Prapakorn Seetha & Pipatpong Fakfare, 2025. "Optimizing Surplus Food Redistribution: Leveraging Digital Platforms to Advance Sustainable Consumption," Sustainable Development, John Wiley & Sons, Ltd., vol. 33(3), pages 3831-3846, June.
    • Handle: RePEc:wly:sustdv:v:33:y:2025:i:3:p:3831-3846
    DOI: 10.1002/sd.3322
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    References listed on IDEAS

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