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Fechas de marcado (consumo preferente y caducidad) y actitud de los consumidores hacia el desperdicio alimentario

descriptionPublicationkeyboard_double_arrow_right Conference object 01 Jan 2022 Spain Spanish
Authors: López Mas, Laura; Guerrero Asorey, Luis; Claret Coma, Anna; Cugat, Glòria; Soler, C; Aurell, Maria; Guàrdia Gasull, Maria Dolors;

handle: 2117/387260

Fechas de marcado (consumo preferente y caducidad) y actitud de los consumidores hacia el desperdicio alimentario

Abstract

La mayor parte de los consumidores no distinguen entre las diferentes fechas de marcado de los alimentos, lo que condiciona su comportamiento y favorece el desperdicio alimentario. Los valores interiorizados que constituyen la norma personal de cada individuo son el principal determinante del comportamiento final.

Peer Reviewed

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Spain
Related Organizations
Keywords

Food--Labeling, Malbaratament d'aliments, Consumers--Attitudes, Food waste, Aliments--Etiquetatge, Consumidores, Norma personal, Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries, Fechas de marcado, Aliments--Consum, Desperdicio alimentario, Consumidors--Actituds

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
views
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