Consumer Education and Food Waste: An Example of the Bakery Market - the Case of Young Consumer

Wojciechowska-Solis, Julia; Śmiglak-Krajewska, Magdalena

doi:10.35808/ersj/1747

Cited by 15 publications

(12 citation statements)

References 6 publications

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“…Another downside is that the survey being delivered online, which could limit it to low-income or low-educated people and the elderly. However, previous studies such as the present study have been carried out using surveys as a data collection instrument [9,[11][12][13][14][15]18,27,29,30,[32][33][34]40,41,44,66]. Mixed studies have also been conducted [42,49] and studies with quantitative approaches have been developed using the food diary approach [26,48], expert interviews and literature reviews [28] and the itinerary method [39].…”

Section: Discussionmentioning

confidence: 99%

“…Multiple and varied methods have been used to measure or quantify food waste at home [48,49,65]; however, the validity of these methods is not entirely clear [48], so there is no single model or framework to define and evaluate food waste [49,65]. Among the possible methods, we can mention focus groups [66], surveys, questionnaires on general food waste during an unspecified period of time, food diaries [10,28,48], photo coding, kitchen caddies, and previously announced survey questions regarding a specific time period [48]. This situation leads to a reality in which: (1) the amounts of waste may vary depending on the measurement methodology adopted [67];…”

Section: Methodsmentioning

confidence: 99%

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Consumption Behavior and Residential Food Waste during the COVID-19 Pandemic Outbreak in Brazil

et al. 2021

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The objective of this research was to look into the self-reported food consumption and wastage behavior in Brazil during the COVID-19 pandemic outbreak and the motivations to prevent this waste. The data were collected during the COVID-19 pandemic outbreak in Brazil, May 2020, using a self-administered questionnaire with 60 questions on food consumption behavior and characterization of food waste behaviors. The target audience comprised Brazilian residents responsible for household food purchases; out of 489 responses, 458 were considered valid. The main findings reported that regarding consumption behavior, there are no significant differences in relation to gender, education, and age. The surveyed population preferred shopping in person, despite the recommendation of social distancing, and reported activities to avoid food waste. This behavior suggests the importance of information and consumers’ education in making purchases and reducing waste, mainly amidst a crisis. The results suggest that intention to reduce waste, routines of food purchase in sales and management routines of leftovers or uneaten food are positively related to reducing the economic value of food waste. As a practical contribution, this study expands the understanding in one Latin American country regarding food consumption and wastage. The theoretical contribution leads to understanding of the behavior in times of crisis such as a pandemic.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Consumption Behavior and Residential Food Waste during the COVID-19 Pandemic Outbreak in Brazil

et al. 2021

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“…Most products are wasted at the final stage of the food chain, such as bread and bakery products, which account for more than 50% of total food waste. The largest group that admits to wasting bakery products are young people and among the most important reasons for such waste, respondents mentioned “non-compliance with the use-by date” and “an excessive amount of purchased bread.” The respondents indicated the beneficial effect of educational campaigns on their behavior in preventing bread waste (Wojciechowska-Solis and Smiglak-Krajewska, 2020). Several studies on food-related behavior outside the home indicate that technical, service-related aspects and personal aspects may be connected to consumers not finishing their food, such as menu offerings (Aschemann-Witzel et al , 2013; Ferreira et al , 2013), portion sizes and serving styles (Dinis et al , 2013; Lorenz et al , 2017).…”

Section: Literature Reviewmentioning

confidence: 99%

Do professional courses prepare hospitality students for efficient surplus food management? A self-evaluation of professional competence in food waste prevention

2022

IJSHE

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Purpose This study aims to examine Taiwanese hospitality students’ self-reported professional competence in surplus food management and assess the usefulness of their university training in this area. Using the importance-performance analysis (IPA) method, it is possible to obtain a clearer understanding of the priority order of the items that require improvement and to identify which surplus food management competence items should be strengthened in the school curriculum and which items should be enhanced by the students. Design/methodology/approach This study used the questionnaire survey method. It evaluated seven dimensions covering 29 items related to surplus food management competencies of the kitchen staff. The evaluation was done using IPA to determine the relationship between professional competence (performance level) and courses provided (importance level). The factor coordinates were completed according to the means of personal qualifications and courses provided. Findings According to students’ self-assessment, the dimensions of “Personal moral attitude,” “Food handling attitude,” “Education and training attitude” and “Culinary knowledge” were located in the “Keep up the good work” quadrant, meaning that the students think that their surplus food management competence is relatively high and the courses provided are sufficient. Thus, these items have better performance at the present and they hope to maintain the status. However, “Menu analysis” and “Sanitation knowledge” were found to have low importance and low level of performance. Therefore, these two dimensions require attention in the course design and educational training. Research limitations/implications The questionnaire responses were self-reported; this study assumed that all participants answered honestly. Future studies may include additional factors in the analysis, such as hospitality management, culinary skills, internship experience and work time that may affect the perceptions of students. Moreover, professional chefs could be surveyed to determine their professional competence and training needs. Originality/value The professional training that students receive determines, to a large extent, their performance in their jobs and the resulting stability of their employment. Therefore, improved competence gained through good-quality training can help students meet the demands of the hospitality industry.

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“…In turn, hoarding of food products affects the level of food wastage [89]. Excessive shopping is one of the key factors causing food waste in households [90,91].…”

Section: Implications Of the Difficulties In Marinating The Resilience On The Analyzed Meat Marketsmentioning

confidence: 99%

Qualitative Research on Solving Difficulties in Maintaining Continuity of Food Supply Chain on the Meat Market during the COVID-19 Pandemic

Zielińska-Chmielewska

Mruk-Tomczak

Wielicka-Regulska

2021

Energies

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Although the pandemic phenomenon is not the first of its kind in human history, the common feature of COVID-19 is its rapid impact on the global economy. The challenge for the national economy on the world stage is to maintain a continuous food supply. The scientific purpose of the study is to report, analyze and evaluate backgrounds, causes of instabilities and their effects of the COVID-19 pandemic on supply and demand side of the meat market in the United States of America, China and Russia. The practical purpose of the study is to present implemented measures and recommendations on how to return to meat market equilibrium. In the theoretical part of the study, the revised public source of information coming from well-known organizations such as: EC, FAO, OECD, and WB, are used. In the practical part of the manuscript, qualitative research on the People’s Republic of China, Russian Federation, and the United States of America, along with semi-structured in-depth interviews with experts and Ishikawa diagram are presented. The primary data come from authors’ own research and collection of multiple sources. The article indicates the use of qualitative systematic review, supported by a creation of a prototype of the issues of maintaining continuity of the food supply chain during the COVID-19 pandemic in the secondary sources, intensified by a keyword search. The results of the research are diverse and oriented toward the needs of the analyzed meat markets. In the case of the People’s Republic of China, the solution is to develop a system of subsidies and preferential rates for the use of rail transport in exports. In the case of Russia, the solution is to provide support to the meat and poultry farmers for cold storage of slaughtered animals. In the case of the USA, the solution is to develop technical and technological facilities in order to speed up the supply chain between local livestock with meat and poultry farmers. Moreover, the outcomes indicate that sustainability of the food supply chain needs well-thought-out support on agri-food supply production.

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Consumer Education and Food Waste: An Example of the Bakery Market - the Case of Young Consumer

Cited by 15 publications

References 6 publications

Consumption Behavior and Residential Food Waste during the COVID-19 Pandemic Outbreak in Brazil

Consumption Behavior and Residential Food Waste during the COVID-19 Pandemic Outbreak in Brazil

Do professional courses prepare hospitality students for efficient surplus food management? A self-evaluation of professional competence in food waste prevention

Qualitative Research on Solving Difficulties in Maintaining Continuity of Food Supply Chain on the Meat Market during the COVID-19 Pandemic

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