Survey of Ecological Competence of Students With Regard to Food as a Resource and Waste

Abstract

Waste is defined as materials that have served their purpose, which also applies to food leftovers or edible food which has been mismanaged and has lost its nutritional value. Globally, due to population growth, this problem of loss of food resources is increasingly relevant and is further aggravated by the steadily increasing population. Alongside the lack of food resources, there are surpluses, which end up as waste. It can be noted that there is lack of attention and effective use of practices and innovations for the conservation of materials and energy. Therefore, improving the ecological culture of the population occupies a significant position in the management strategy of modern society. Currently, there are still no developed and tested didactic models to be adapted and implemented in education with regard to the issues of perception of the food and food waste, as a crucial resource and harmful waste. The development and modelling of didactic technology in this respect would improve and enhance the theoretical and practical aspect of Biology and Health education in the Republic of Bulgaria. Ecology education and training is a priority in the academic system. However, opportunities to create a pro-environmental relationship towards food and waste management are not being utilised effectively. This paper uses data from a survey performed among students in Bulgarian schools in 5-12 grade to establish attitudes and to register the daily practices related to food resources, products and waste management. The results were obtained using standardized surveys containing both open and closed questions on the topic. It examines the specific opinions of different groups of adolescents on their education and knowledge about food as resource and waste. Deficits in behaviour and attitudes towards the problem under study are reported. In this context, a content analysis of elementary and secondary school curricula in the natural sciences and ecology was conducted on topics and concepts related to food as a resource and waste. A future goal is to develop an experimental model of activity-based learning that enhances students' environmental competency and fosters food management culture.