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"Food waste"
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What Reduces Household Food Waste in Japan? Nation-Wide and Region-Specific Contributing Factors in Urban and Rural Areas
We analyze the contributing factors (i.e., attribute factors and behavioral factors) that lead to household food waste in Japan by region (i.e., large cities, small cities, and villages) using a nationwide sample and an ordered probit model. As a result of the analysis, it was found that “gender”, “age”, “children in the household”, “occupation”, “safety awareness”, and “time” were related to the occurrence of food waste in terms of consumer attributes, which were common throughout Japan. In terms of consumer behavior, “action”, “checking labels”, and “food management” are related. Among these, only “checking labels” had a positive relationship with the occurrence of food waste. By region, “children in the household”, “time”, “safety awareness”, and “food management” were particularly affected in large cities, while they were less affected in small cities and towns. For those who had “agricultural experience”, the occurrence of food waste was significantly lower in towns and villages.
Journal Article
Food waste
Instructs readers on how to become conscientious food consumers and future environmentalists.
Book
Household Food Waste Quantification and Cross-Examining the Official Figures: A Study on Household Wheat Bread Waste in Shiraz, Iran
The global consumer food waste (FW) estimates are mainly based on modeling data obtained from governments. However, a major data gap exists in FW at the household level, especially in developing countries. Meanwhile, the reliability of the existing data is questionable. This study aimed to quantify wheat bread waste (HBW) in Shiraz, Iran, and cross-examine the governmental HBW data. Face-to-face waste recall questionnaire interviews were conducted in 419 households from December 2018 to August 2019. A multistage sampling strategy consisting of stratification, clustering, and systematic sampling was employed. Moreover, we carried out a comprehensive document review to extract and analyze the official HBW data. The results revealed that the HBW in Shiraz is 1.80%—the waste amounts for traditional bread and non-traditional bread were 1.70% and 2.50%, respectively. The survey results were compared with the previous official data, revealing a substantial contradiction with the 30% HBW reported between 1991 and 2015. Possible reasons for this disparity are explored in this paper. Although our results cannot be generalized to other food commodities and locations, our findings suggest that considering the substantial likelihood of bias in the official data, policymakers should conduct more FW measurements and re-evaluate the accuracy of the existing data.
Journal Article
Global initiatives for waste reduction and cutting food loss
\"This book examines the methods of global initiatives for reducing waste reduction and cutting food loss. It also explores the idea of effective management of food waste\"-- Provided by publisher.
Book
Exploitation of Food Industry Waste for High-Value Products
A growing global population leads to an increasing demand for food production and the processing industry associated with it and consequently the generation of large amounts of food waste. This problem is intensified due to slow progress in the development of effective waste management strategies and measures for the proper treatment and disposal of waste. Food waste is a reservoir of complex carbohydrates, proteins, lipids, and nutraceuticals and can form the raw materials for commercially important metabolites. The current legislation on food waste treatment prioritises the prevention of waste generation and least emphasises disposal. Recent valorisation studies for food supply chain waste opens avenues to the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles among many other molecules.
Food supply chain waste is an abundant resource with significant potential to be used as raw material for fuel production and other industrially viable compounds.
The latest legislation on waste management places much emphasis on the valorisation of food industry waste and the technologies associated with it.
Biorefinery is a novel concept analogous to the petroleum refinery where all components of the raw material are converted into commercially important products (e.g., biofuel, enzymes, oils, nutraceuticals).
This review discusses the latest developments in the use of food supply chain waste with emphasis on the most innovative products developed from such waste.
Journal Article
PlantYou: scrappy cooking : 140+ plant-based zero-waste recipes that are good for you, your wallet, and the planet
\"PlantYou laid the foundation for eating a healthy and simple whole foods, plant based diet. PlantYou Scrappy Cooking takes this one step further. As people are looking more and more to reducing meat consumption as a way to curb environmental impact, the need for easy, delicious recipes only grows. Add to that equation Carleigh Bodrug's emphasis on reducing food waste, and you have the recipe for a delicious and ridiculously easy way to make tater tots from broccoli stalks, turn banana peels into plant based bacon, and use every bit of your food for amazing meals. With sections on how to stop wasting food (and money), outfitting your kitchen, as well as \"Got This? Make That!\" pantry sweeps and Kitchen Raid recipes (where you can cross-reference just about any vegetable, grain or bean going bad in your fridge or pantry and find a recipe to use it in), Scrappy Cooking is a go-to for anyone who wants to eat the diet that's healthiest for you, your wallet, the animals, and the planet. Includes recipes for: The Whole Darn Squash (Pasta), Skillet Lasagna, One Pan Orzo Casserole, Vodka Penne With Broccolini, Cauliflower Wedges With Roasted Red Pepper Sauce, Chickpea Pot Pie, Orange Peel Chickn', Use Up Your Cabbage Dumplings, Loaded Tortilla Bowls, Sheet Pan Tacos With Carrot Top Chimichurri, Lord of the Fries, Rebel \"Ribs\", Veggie Masala Burgers, Palak \"Paneer\", Vegan Meaty Hand Pies, We-Got-the-Beet Chips, Pickle-Mania Chips, The Knead for Flatbread, It's a (Flax) Wrap, Cornmeal Biscuits, Bang Bang Broccoli-cious Steaks...and more!\"-- Provided by publisher.
Book
Determinants of food waste from household food consumption: A case study from field survey in Germany
According to FAO about one-third of the food worldwide is discarded. The economic, environmental, and social (ethical) impact of food loss and waste (FLW) is substantial. Food waste (FW) at the household level in high income countries makes a significant share of total FLW. Target 12.3 of the Sustainable Development Goals advocates a 50% reduction of the global per capita FW by 2030. The German government has agreed to this goal. Across all sectors, about half of the waste is avoidable. To achieve a reduction of FLW, information on the current level, its causes, and the economic costs of its reduction are necessary. Depending on the definitions and methodologies to measure FLW, studies have come to different results. This study estimates and analyses avoidable and total household FW and for the first time its determinants in Germany. On average, 59.6 kg per capita of food is wasted annually, of which 49% is avoidable FW. The main causes of household FW are eating habits, shopping behaviour, involvement in FW, and retail promotions.
Journal Article
Leftovers : a history of food waste & preservation
Here is a topical, informative, and entertaining history of food preservation and waste in Britain from the sixteenth-century kitchen to the emergence of food justice movements in the present day. By exploring the many ingenious ways in which our ancestors sought to extend the life of food, 'Leftovers' opens a window on the lives and values of ordinary people in the past, revealing how such factors as wealth, inequality and religious doctrine have shaped perceptions of food waste from Elizabethan times to the twenty-first century.
Book
Socio-Demographic Factors, Behaviors, Motivations, and Attitudes in Food Waste Management of Romanian Households
(1) Background: Food waste (FW) in Romania is 70 Kg/capita/year, while 70% of food waste comes from public catering, retail services, and households (over 50%–47 million tons). The present study investigates the socio-demographic factors, behaviors, motivations, and attitudes related to food waste management in Romanian households. (2) Methods: A cross-sectional observational study was conducted using an online questionnaire via the Google Forms platform from 15 April 2023 to 15 May 2023. The questionnaire was designed to assess various aspects, such as some socio-demographic information (age, sex, occupation, area of residence, study level, household members number, children <18 years of age); the personal involvement and frequency of food purchases and homemade food cooking; the main sources that generate food waste; the motivation and frequency with which food waste occurs; the level of awareness regarding the impact of food waste; the respondents’ intentions regarding sustainable behaviors and practices for food management; the level of information and familiarity of the respondents with the notions of validity and how these may influence their food consumption decisions. (3) Results: The results show that FW incidence is occasionally (42%), very rarely (43.33%), frequently (15%), and no food waste was reported by 2.66% of respondents. The 35–44 age category records the highest FW frequency, followed by 18–24. The most wasted are homemade food (29.67%), bread and bakery products (27.00%), and fruits and vegetables (14.33%). High involvement in purchasing and buying food following a previously established list reduces FW frequency. The same is valid for high daily involvement in food and homemade cooking. High interest in the FW problem and its perception as a waste of money leads to diminishing it, while guilty feelings increase the FW level (37.50% to 73.33%). (4) Conclusions: The present study shows that household food waste management is a multifactorial process that involves numerous socio-demographic, behavioral, and emotional aspects. Extensive data analysis supports our results, revealing deep self-reported information details and confirming its complex approach.
Journal Article