Skala marnowania żywności wśród studentów Uniwersytetu Warmińsko-Mazurskiego w Olsztynie

Tarczyńska, Anna Sylwia

doi:10.15193/zntj/2021/127/382

Cited by 5 publications

(5 citation statements)

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“…The results of other studies indicate that each of the stages of food stewardship, i.e., shopping, planning, purchasing, food storage, and consumption, can contribute to food waste [93]. This author's results are similar to the data obtained in A.S. Tarczynska's [99] study, where the most common reasons for students to throw away food were spoilage (about 28%) and expiration (about 24%). This is also reflected in the declarations of Poles in general, who cite spoilage (65.2%), overlooking the expiration date (42%), preparing too much food (26.5%), and shopping too much (22.2%) among the most common reasons for throwing away food [100].…”

Section: Assessment Of Causal Factors For Reducing Food Waste In the ...supporting

confidence: 78%

Students’ Food Consumption Behavior during COVID-19 Lockdown

2023

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This study is experimental in nature. The cognitive purpose of this study is to examine the reduction in food waste by students in the economic process during the lockdown. The normative goal is to identify drivers of social rationality of ex ante food stewardship by students, by reducing food waste. The subjects of the study consisted of students from the Faculty of Economics and Management at the University of Zielona Góra, Poland. To achieve the study’s goal, we use Consumer 4.0 model and develop one main hypothesis and six working hypotheses. The hypotheses were verified, and the study’s goals were achieved by employing desk research, followed by the descriptive, comparative, survey, and model methods, accompanied by deduction, induction, descriptive statistics, and visualization. The comparative method was used to perform the study in two periods—lockdown (S1) and pandemic threat (S2)—and to compare with the results of other authors. The model method was used to reflect the factor gap in consumer behavior. The conclusion stipulates that during the lockdown and pandemic risk period the behavior of students was similar and did not reflect food saving by deliberately reducing waste. The reason for this was the demonstrated gap of intangible factors, defined by their weakness, in both analyzed periods, in relation to their optimal level in the theoretical Consumer 4.0 model. This study determined a gap caused by the weakness of intrinsic factors during the lockdown and pandemic risk between the typical student behavior model and the theoretical model of Consumer 4.0, with respect to food-saving practices.

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Section: Assessment Of Causal Factors For Reducing Food Waste In the ...supporting

confidence: 78%

Students’ Food Consumption Behavior during COVID-19 Lockdown

2023

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“…The greatest increase in the quantities of wasted food products and ingredients was observed in 2014, and since 2016 these values have remained at similar levels [FPFB Report 2018]. Research conducted on a group of Polish students [Tarczyńska 2021] indicates that 1/4 of the surveyed group threw away bread, and about 1/5 threw away vegetables. About 15% of the surveyed admitted they threw away fruit, milk and milk-based beverages.…”

Section: Resultsmentioning

confidence: 99%

“…These results were similar to other data also obtained from the group of young consumers. In the study by Tarczyńska [2021], the most common causes for throwing food away were spoiling and expiry. A Federation of Polish Food Banks report [2020] indicates that the most common reasons for throwing food away were spoiling (65.2%), expiry (42%), preparing too much food (26.5%), and making too large purchases (22.2%).…”

Section: Resultsmentioning

confidence: 99%

“…By generating negative economic, social and environmental consequences [Garbowska, Radzymińska and Tarczyńska 2021;Niedek and Krajewski 2021], food waste is becoming the main challenge for the development of sustainable nutrition systems [Ahmed et al 2021]. Due to this fact, in recent years this phenomenon has been attracting increasing attention from local, national and European politicians, as well as international organisations, non-governmental organisations, and scientists from various fields [Schmidt 2016;Akas et al 2018;Schanes, Dobernig and Gozet 2018;Kołożyn-Krajewska 2020a, 2020b;Aydin and Yildirim 2021;Tarczyńska 2021]. Due to the gravity and scale of this phenomenon, the UN has set a global target to reduce food losses and wastage by half by 2030 [Principato et al 2021].…”

Section: Introductionmentioning

confidence: 99%

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Food Waste from the Perspective of Assessment of Attitudes and Behaviours of Young Consumers

Radzymińska,

Platta

2022

sjgmu

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The subject of wasting food, as it relates to the reduction of losses and waste, holds an important place in European Union and United Nations agendas. Constant monitoring of the causes of this phenomenon among consumers is very useful in its prevention. It enables modifying and properly targeting educational campaigns and shaping social norms. The aim of this study was to examine the attitudes and behaviours of young consumers in relation to wasting food. The study was conducted in 2021–2022 among young consumers studying at universities (n = 507), using the indirect on-line survey measurement method. The results demonstrated that planning rational purchases helps limit food waste in this consumer group. Young consumers carefully purchase products, which may be a consequence of limited budgets. The study has shown that before making purchases, the majority always check their current food supplies, try to limit food waste in their household and try not to throw away any foodstuff. Additionally, the study has shown that a major part of the them know and apply various methods of using leftover food to prepare simple, multi-ingredient dishes. The results presented in this paper may indicate that the wastage-related educational campaigns conducted in Poland are effective.

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“…Before the actual research, a pilot study was carried out in 2019 and 2020 [57]. The pilot study involved 20 students who completed the questionnaire for 7 days.…”

Section: Data Collectionmentioning

confidence: 99%

Attitudes and Behaviours of Young Consumers towards Wasting Food: Case Study Based on Polish Students

2023

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Civilisation changes affect the attitudes and behaviour of consumers related to food waste. Most food is wasted by households. The purpose of this study was to assess the behaviour and attitudes of Polish students related to food waste and to determine the amount and type of food waste, as well as to indicate the causes of this problem. The analysis of attitudes and behaviours of individual groups of society directs actions to be taken in order to reduce food waste. For 14 days, a questionnaire was completed by Polish students from two universities. It concerned the frequency of throwing away food products and the type and amount of wasted products, as well as the reasons for throwing food away and the ways of counteracting this situation. Descriptive statistics, a Pareto–Lorenz analysis and a cluster analysis were used to analyse the obtained data. In this study, the level of food waste by Polish students was determined, and the study group was segmented into three clusters. The three clusters defining the attitudes of Polish students were (1) “aware students”, (2) “disengaged students” and (3) “aware but disengaged”. The largest number of respondents were classified into cluster 2. Polish students are aware of the problems of food waste, but do not contribute to reducing it. In most cases, students’ behaviour was not differentiated by socio-demographic characteristics.

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Skala marnowania żywności wśród studentów Uniwersytetu Warmińsko-Mazurskiego w Olsztynie

Cited by 5 publications

References 5 publications

Students’ Food Consumption Behavior during COVID-19 Lockdown

Students’ Food Consumption Behavior during COVID-19 Lockdown

Food Waste from the Perspective of Assessment of Attitudes and Behaviours of Young Consumers

Attitudes and Behaviours of Young Consumers towards Wasting Food: Case Study Based on Polish Students

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