Food waste (FW) is seen as an obstacle to achieving food and nutrition security and food systems sustainability. It is known in literature that households are significant contributors to the total amount of FW. This paper reports on results of an online survey that was conducted from February to April 2015 with a random sample of 281 Tunisian adults. The aim of the survey is to assess the knowledge and relative importance of FW; attitudes towards FW; impacts of behaviors regarding food and food management; quantity and value of FW; as well as barriers and willingness to behavioral change. The sample was not gender-balanced (71.2% female and 28.8% male). The majority of the respondents was young (70.8% aged between 18 and 34 years) and has high education level (95.4% having university and PhD degrees). Food waste is prevalent in Tunisia as about the half of respondents declare that they throw food. The most wasted food products are fruits, vegetables, and cereals and bakery products. Only 42.7% of respondents declared that the economic value of food waste generated each month is more than 6US$. Most of Tunisian respondents have a good understanding of food labels that is probably due to the high education level of the sample. About 37% of respondents throw weekly at least 250 g of still consumable food. To reduce FW in Tunisia it is important to set a strategy at all food chain levels. There is also an urgent need to raise people's and organizations awareness towards this problem. This article provides a basis for the development of other more context specific investigations and interventions for the prevention of household FW in Tunisia.

Six varieties of Tunisian durum wheat, barley and oat cultivars namely Maali, Karim, Rihane, Manel, Meliane and Ghzella were analyzed for their physicochemical properties, antioxidant activities and phenolic acids profile. Results showed that there are significant (p < 0.05) differences in moisture (11.8-12.8%), proteins (10.98-12.09%), neutral detergent fibre (NDF) (47.67-67.39%), ash (2.4-3.93%), fat (2.6- 6.75%), and carbohydrates (64.78-70.95%) contents between all studied varieties. Cereal grains were also a good source of potassium, sodium, calcium, zinc and iron. The results revealed that oat Meliane (5.9%) and barley Rihane (5.4%) varieties are good sources of dietary fiber β-glucan compared to the other varieties. Rihane, Meliane and Maali varieties had the highest total phenolic, total flavonoids and total condensed tannin contents. Antioxidant activity of whole grain extracts was performed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test and revealed that barley Rihane had the best radical scavenging activity compared to oat and durum wheat varieties. The RP-HPLC analysis revealed that Tunisian barley, oat and durum wheat varieties are a good source of phenolic components and natural antioxidants.