scholarly journals Food waste generation: restaurant data and consumer attitudes

2019 ◽  
Vol 75 (2) ◽  
pp. 7-14 ◽  
Author(s):  
Renata Dagiliūtė ◽  
Aira Musteikytė
Keyword(s):  
Food Waste ◽  
Service Sector ◽  
Service Providers ◽  
Information Provision ◽  
Consumer Attitudes ◽  
Waste Reduction ◽  
Waste Generation ◽  
Lack Of Information ◽  
Per Capita ◽  
Negative Impacts

Food waste and related negative impacts are gaining attention in all policy levels. Therefore, there is an increased need for research and analysis in the field, especially in different countries, different sectors. In Lithuania so far there are only couple of studies regarding food waste as such, therefore the aim of this study is to estimate food waste generation in one of food supply chain stages - catering at the restaurant – and to determine restaurant costumers’ attitudes towards food waste and related aspects. Results indicate that there are weekly and daily variations in food waste generation per capita. The biggest share of wasted food was composed of grain/cereals products. Shame was identified as one of the reasons for not taking plate leftovers home. However, restaurant could employ some of the activities like educating its consumers or providing personalized portions. In general, consumer indicated lack of information on food waste problems and related environmental impacts, though at home majority of the respondents throw away still good to consume food rather often. Hence, information provision and greater attention both from the consumers and the service providers could be a significant input in food waste reduction in public catering service sector.

scholarly journals Food waste volume and composition in households in Greece

2019 ◽  
Keyword(s):  
Food Waste ◽  
Field Data ◽  
Food Item ◽  
Waste Generation ◽  
Waste Collection ◽  
Urban Households ◽  
Household Food ◽  
Actual Field ◽  
Capita Food ◽  
Per Capita

<p>The purpose of this paper is the presentation of the results compiled from self weighing of household food waste and self filling of waste collection diaries that took place in Greece. A diary was compiled and given to 101 urban households in various areas of the country. The participants were asked to weigh and write down in the diary every food item wasted in their households for two full weeks (i.e., 14 days). The total per capita food waste generation in Greece is estimated to be 76.1 (±68.3) kg/inh.y. This figure is divided into the avoided food waste fraction which equals to 25.9 (±34.9) kg/inh.y, and the unavoidable fraction which is estimated to be 50.2 (±47.1) kg/inh.y. The use of diaries for recording food that is thrown away from households is a methodology that underestimates the food wasted in households because households tend to be cautious when they know that they have to weigh and report the amount of food that they throw away. The current research is the first of its kind, presenting actual field data for food waste generation by households in Greece.</p>

scholarly journals Identificação de Resíduos em uma Unidade de Alimentação e Nutrição

2019 ◽  
Vol 23 (2) ◽  
pp. 161
Author(s):  
Silmara Thais Mariosa ◽  
Márcia Keller Alves
Keyword(s):  
Quantitative Analysis ◽  
Environmental Impact ◽  
Solid Waste ◽  
Food Waste ◽  
Economic Losses ◽  
Waste Generation ◽  
Food And Nutrition ◽  
Solid Waste Generation ◽  
Metallurgical Company ◽  
Per Capita

A análise quantitativa da geração de resíduos sólidos no setor de refeições coletivas pode ser usada como indicativo de desperdício em uma Unidade de Alimentação e Nutrição (UAN), prevenindo perdas econômicas e reduzindo o impacto ambiental causado pelos resíduos. O estudo teve como objetivo quantificar a geração de resíduos sólidos em uma UAN inserida em uma empresa do ramo metalúrgico. Foram avaliados os resíduos sólidos durante cinco dias alternados, sendo um dia em cada semana. Para servir 1.407 refeições foram gerados 134.925 g de resíduos sólidos alimentares, resultando em um per capita de 95,89 g/pessoa e 27.114 g de resíduos sólidos não alimentares, per capita de 19,27 g/pessoa. Do total de resíduos, 32,17% foram gerados no pré-preparo; 21,21% foram gerados no resto ingestão; 19,21% foram de sobra suja; 18,80% foram de resíduos não alimentares e 7,90% referentes à sobra limpa. Conclui-se que a UAN apresentou uma quantidade de resíduos sólidos per capita inferior aos valores reportados pela literatura, porém o controle de desperdício deve ser aplicado, constantemente, para dar continuidade na redução do desperdício alimentar e na geração de resíduos. Palavras-chave: Resíduos Sólidos. Nutrição. Desperdício de Alimentos. AbstractThe quantitative analysis of waste generation in the collective meal sector can be used as an indicator of waste in a Food and Nutrition Unit (FNU), preventing economic losses and reducing the environmental impact caused by the waste. This study aimed to quantify solid waste generation in a FNU inserted in a metallurgical company. The residues were evaluated during five alternate days, being one day in each week. In order to  serve 1,407 meals, 134,925 g of solid food waste was generated, resulting in a per capita of 95.89 g/person and 27,114 g of non-food solids per capita of 19.27 g/person. Of the total waste, 32.17% was generated in the pre-preparation; 21.21% was generated in the rest ingestion; 19.21% was dirty leftover food; 18.80% was disposable waste and 7.90% was clean waste. It is concluded that FNU presented a quantity of solid waste per capita lower than the values reported in the literature, but the waste control must be applied constantly to continue the reduction of food waste and waste generation. Keywords: Solid Residues. Nutrition Unit. Food Waste.

scholarly journals Quantifying Avoidable Food Waste and Identifying Its Underlying Causes: A Case Study of a University Dormitory in Thailand

2021 ◽  
pp. 55-67
Author(s):  
Shimpei Iwasaki ◽  
Suphat Prasopsin ◽  
Thamarat Phutthai
Keyword(s):  
University Students ◽  
Food Waste ◽  
Service Sector ◽  
Food Service ◽  
Female Students ◽  
Waste Reduction ◽  
Attitudes And Behaviors ◽  
Underlying Causes ◽  
Policies And Programs

To develop well-planned and effective policies and programs for reducing avoidable food waste, it is important to quantify the actual food waste level in particular settings and assess relationships among consumers’ awareness, attitudes, and behaviors. Recognizing these considerations, this paper measured avoidable food waste generated by university students living in dormitory buildings and identified its underlying causes in the case of Kanchanaburi campus, Mahidol University, Thailand. The study applied a food waste composition survey 18 times between January and May 2019 while administering questionnaires in October 2019 to the dormitory students. Based on these measures, the study identified 1,417 instances of avoidable food waste. Approximately half of the avoidable food waste had not even been eaten. Most of this waste was generated by female students. Some factors in terms of motivation, opportunity, and ability using a Motivation, Opportunity, Ability framework were found to have induced more food waste among female students. Due attention to the effect of avoidable food waste reduction includes educating dormitory students about food waste as well as more space and increased visibility of stored food in shared refrigerators. Targeting university students for reducing avoidable food waste in the setting of everyday life in dormitories is needed rather than simply focusing on the food service sector on campus.

EXPRESS: How Association with Physical Waste Attenuates Consumer Preferences for Rescue-Based Food

2021 ◽  
pp. 002224372110312
Author(s):  
Anna de Visser-Amundson ◽  
John Peloza ◽  
Mirella Kleijnen
Keyword(s):  
Mental Imagery ◽  
Food Waste ◽  
Consumer Demand ◽  
Consumer Preferences ◽  
Consumer Attitudes ◽  
Waste Reduction ◽  
Environmental Benefit ◽  
Societal Benefits ◽  
The Common

In an effort to combat food waste, many firms have introduced rescue-based foods (RBF) which are made from ingredients that are safe to eat but would otherwise be wasted, often due to aesthetic deviations or oversupply. Although the benefits to RBF are varied, some firms adopt strategies that highlight waste reduction properties, such as reduced landfill use or lowered impacts on the environment. The current research posits that when firms adopt strategies that highlight physical waste associations with RBF, those associations can generate negative mental imagery with consumers, which can trigger disgust and mitigate positive consumer attitudes toward RBF. We demonstrate that when such associations are not present, demand is consistent with demand for conventional food products. We find support for the role of mental imagery in this demand mitigation process, with some promotional appeals stimulating thoughts of physical waste. Counterintuitively, the current research reveals that when marketers adopt the common practice of using environmental benefit appeals that can trigger waste physical associations, such as the color green, consumer demand for rescue-based food diminishes. Conversely, focusing on the societal benefits or limiting the number of cues available to create physical waste associations generates consumer demand for these foods to a level equivalent to that for conventional food.

scholarly journals Integrated Strategies for Household Food Waste Reduction in Bangkok

2021 ◽  
Vol 13 (14) ◽  
pp. 7651
Author(s):  
Pongsun Bunditsakulchai ◽  
Chen Liu
Keyword(s):  
Food Waste ◽  
Social Issues ◽  
Developing Economies ◽  
Waste Reduction ◽  
Extensive Literature ◽  
Waste Generation ◽  
Urban Households ◽  
Integrated Strategies ◽  
Household Food

Urban food waste issues in developing economies have recently attracted the attention of policymakers, practitioners, and academics in the course of implementing the Paris Agreement and the SDGs. In our case study city of Bangkok, Thailand, household food waste generation doubled from 2003 to 2018, with a similar increase in per capita amounts. Using an extensive literature review, statistical models, and a questionnaire survey, the authors clarified factors influencing food waste generation and separation before disposal, and reuse/recycling activity in urban households. Results showed that pre-purchase checks can not only prevent food waste but can also increase the reuse/recycling of food waste. Citizens with higher levels of education and those showing more concern about social issues and global warming are more likely to separate food waste before disposal and to participate in reuse/recycling activities. Finally, this paper proposes a seven-stage action-based model of integrated strategies for improving household food and food waste management to prevent/reduce food waste generation as well as remedy existing policy gaps in Bangkok.

scholarly journals Waste Reduction Potential in SAMTAMA Program Implementation (Study Case: RT 10/RW 03 Cempaka Putih Timur)

2021 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Yemima Marnalita Hasibuan ◽  
Filson Maratur Sidjabat
Keyword(s):  
Food Waste ◽  
Program Implementation ◽  
Reduction Potential ◽  
Waste Reduction ◽  
Implementation Study ◽  
Waste Generation ◽  
Potential Reduction ◽  
Waste Composition ◽  
Metropolitan Cities ◽  
Study Case

<p>Waste is one of the big problems often faced by metropolitan cities like DKI Jakarta. The Jakarta Environment Agency's research stated that DKI Jakarta produces 7500-tons of waste per day with 60.5% coming from residential. Therefore, the DKI Jakarta government initiated the Sampah Tanggung Jawab Bersama (SAMTAMA) to mobilize residential people to manage waste from its source at certain locations as a pilot, one of locations is RT 10 / RW 03 Cempaka Putih Timur. RT 10 / RW 03 Cempaka Putih Timur is the RT that is considered optimal in implement the SAMTAMA program. Based on this, the objectives of this study are: (1) to find the existing condition of SAMTAMA program; (2) to measure the waste generation, composition, and reduction potential in the implementation of SAMTAMA program. The method implemented in measuring using SNI 19-3964-1994 which is carried out for 8 consecutive days. Waste composition is classified based on SNI 19-3964-1995, supplemented with components of B3 waste and diapers. The results of the analysis show that the average of waste generation is 14.99 kg/day where the treated waste is 11.36 kg/day and the untreated or residual waste is 3.63 kg/day with the largest composition is food waste with 10.66 kg/day (71%). With SAMTAMA Program implementation, the waste potential reduction can reach 0.019 kg/day/person.</p>

scholarly journals HOUSEHOLD PARTICIPATION IN RECYCLING PROGRAMS: A CASE STUDY FROM MALAYSIA

2015 ◽  
Vol 17 (2) ◽  
pp. 64 ◽  
Author(s):  
Azilah M Akil ◽  
Ho Chin Siong
Keyword(s):  
Economic Benefits ◽  
Waste Reduction ◽  
Environmental Concerns ◽  
Effective Management ◽  
Waste Generation ◽  
Rapid Urbanization ◽  
Behavioural Characteristics ◽  
Landfill Sites ◽  
Per Capita

<p>The increase in per capita income and rapid urbanization, have contributed significantly to changes in consumption behaviour leading to increased waste generation.  Waste disposed to landfill sites is fast becoming unfeasible thus requiring a more effective management of waste material involving waste reduction, reuse and recycling. The success of recycling program, however, is largely dependent on household participation activities which are essentially behaviour driven. The recycling performance of Malaysian households is still low as it stands at 5.5% compared to Singapore and Vietnam which are 56% and 22% respectively. This study examines recycling behaviour among households and the influence of socioeconomic, demographic and behavioural characteristics on households’ participation in recycling program in Malaysia.  A sample of 300 randomly selected household were surveyed.  The findings revealed that most of the households (70%) claim that they are practicing recycling particularly types of paper and old clothes. The factors of participation in recycling show equal results both for environmental concerns and economic benefits. Those who did not participate in recycling, listed household issues or behaviour, namely lack of time and materials to recycle, inconvenient, lack of space, lack of facilities and information as well as laziness, as barriers. The paper finally highlights the factors which can encourage household to be involved in recycling and give recommendations to the authorities in terms of facilities and infrastructures to facilitate the program.</p>

scholarly journals Impact of Optimized Packaging on Food Waste Prevention Potential among Consumers

2021 ◽  
Vol 13 (8) ◽  
pp. 4209
Author(s):  
Gudrun Obersteiner ◽  
Marta Cociancig ◽  
Sandra Luck ◽  
Johannes Mayerhofer
Keyword(s):  
Shelf Life ◽  
Food Waste ◽  
Quantitative Research ◽  
Food Packaging ◽  
Food Product ◽  
Waste Reduction ◽  
Waste Prevention ◽  
Waste Generation ◽  
Product Packaging ◽  
Information Campaigns

Food and plastic waste are cited as major environmental challenges. The function of packaging is often overlooked when considering waste; however, food packaging is indispensable for hygienic protection during transport and distribution within the supply chain. An important way to prevent the premature spoilage of a variety of different food product groups is to use specially optimized packaging systems. These are able to provide a high level of protection and actively extend shelf life. However, even if novel packaging systems theoretically have great potential for waste reduction, it remains uncertain whether they will also be accepted at the consumer level and actually contribute to waste reduction within households. Three different methods were used to clarify consumers’ perceptions of optimized packaging and thus the potential impact on waste generation. General perceptions have been identified by means of quantitative research among 1117 consumers. Precise information on waste generation behavior was obtained by means of food diaries. Consumer simulations were used to analyze the extent to which optimized packaging can actually have a positive effect on food waste generation at the household level. It was found that the functionality of the packaging usually ceases with the consumer. Consumers are only marginally aware of the advantages of food product packaging in the household, and do not perceive the direct connection between packaging, freshness, shelf life, and spoilage as food waste. In general, consumers rarely or never use optimized packaging at home correctly. It could be concluded that consumers’ perceptions of optimized packaging in terms of potential food waste prevention are not pronounced. In summary, it can be stated that in contrast to its use in retail and transport, an optimization of packaging to avoid food waste for later use by the consumer only shows an effect in exceptional cases, or can only be achieved through targeted information campaigns. If this should be a focus topic in the future, either on the political or managerial level, this has to be taken into account.

scholarly journals Food Waste in Healthcare, Business and Hospitality Catering: Composition, Environmental Impacts and Reduction Potential on Company and National Levels

2021 ◽  
Vol 13 (6) ◽  
pp. 3288
Author(s):  
Toni Meier ◽  
Torsten von Borstel ◽  
Birgit Welte ◽  
Brennan Hogan ◽  
Steven M. Finn ◽  
...  
Keyword(s):  
Environmental Impacts ◽  
Food Waste ◽  
Service Sector ◽  
Reduction Potential ◽  
Food Service ◽  
Waste Reduction ◽  
Environmental Footprints ◽  
Management Schemes ◽  
Development Goals ◽  
Near Future

Background: As the reduction of food wastage remains one of our most critical challenges, we quantified the environmental impacts of food losses in the food-service sector in Germany, with a particular focus on the subsectors of business, healthcare and hospitality. Methods: Using the food-waste data of 7 catering companies, 1545 measurement days and 489,185 served meals during two 4–6 week monitoring periods, a life-cycle assessment (LCA) according to ISO standard 14040/44 was conducted. Within the LCA, the carbon, water (blue) and land footprints, and the ecological scarcity in terms of eco-points, were calculated. Results: We show that the waste generated in the food-service sector in Germany is responsible for greenhouse gas emissions of 4.9 million tons CO2-equivalents (CO2e), a water use of 103,057 m3 and a land demand of 322,838 ha, equating to a total of 278 billion eco-points per year. Subsector-specifically, in hospitality catering: 1 kg of food waste accounts for 3.4 kg CO2e, 61.1 L water and 2.6 m2 land (208 eco-points); in healthcare: 2.9 kg CO2e, 48.4 L and 1.9 m2 land (150 eco-points); and in business: 2.3 kg CO2e, 72 L water and 1.0–1.4 m2 land (109–141 eco-points). Meal-specifically, the environmental footprints vary between 1.5 and 8.0 kg CO2e, 23.2–226.1 L water and 0.3–7.1 m2 per kg food waste. Conclusions: If robust food waste management schemes are implemented in the near future and take the waste-reduction potential in the food-service sector into account, Target 12.3 of the United Nation’s Sustainable Development Goals—which calls for halving food waste by 2030—is within reach.

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