University Students’ Perceptions of Food Waste in the UAE

Yagoub, M. M.; Hosani, Naeema Al; Alsumaiti, Tareefa S.; Kortbi, Othmane; Alshehhi, Aaesha A.; Aldhanhani, Sarah R.; Albedwawi, Shamma A.

doi:10.3390/su141811196

Cited by 7 publications

(9 citation statements)

References 37 publications

(60 reference statements)

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“…From the results shown in Table 1, we can see that 52% of the respondents were of the opinion that the largest amount of food waste is generated when eating out, with the second largest amount of food waste being consumed in the household. These results are consistent with a similar survey (Yagoub et al, 2022) conducted among UAE students, which found that 38% of respondents believed that a large proportion of food is wasted at the consumption level. Based on this data, it should be noted that efforts should be directed towards educational campaigns to reduce food waste at the consumption stage.…”

Section: Resultssupporting

confidence: 92%

“…Understanding the root causes of food waste among students requires a multidimensional approach. Research in this area considers factors such as individual attitudes, knowledge, and awareness of food waste (Yagoub et al, 2022); social norms and peer influence (Stefan, Herpen, Tudoran, and Lähteenmäki, 2013); campus dining practices; and the presence of initiatives to reduce food waste (Smith, 2015). By gaining insight into these factors, interventions can be developed to effectively target student behaviour and promote more sustainable consumption patterns.…”

Section: Literature Reviewmentioning

confidence: 99%

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Reducing Food Waste When Eating Out – Research on the Perceptions of Bulgarian Students

2024

IDARA

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Food waste is a critical global challenge with far-reaching environmental and social consequences. Addressing this issue requires understanding consumer behaviours, habits, and knowledge related to food waste. Research on food waste in eating out covers various aspects, including factors that contribute to food waste, consumer behaviour and potential solutions. Key to understanding the problem of food waste and to finding and implementing effective solutions is research into the knowledge and behaviour of young people, and students in particular, regarding dietary choices, eating habits, food waste and their attitudes towards food in general. This paper delves into the urgency of reducing food waste, encompassing its definition, stages in the food supply chain, and its relevance to achieving Sustainable Development Goals (SDGs). The European Union's efforts and Bulgaria's initiatives provide context to the broader discourse on food waste reduction. Тhe European Commission has set out a number of policies and instruments aimed at reducing food loss and waste as part of the Circular Economy Action Plan and the Farm to Fork Strategy. In line with EU objectives, a National Programme for the Prevention and Reduction of Food Loss (2021-2026) has been developed in Bulgaria, which sets out the framework for joint action to reduce food loss and waste and for society to rethink its attitudes to food consumption and value. However, food waste problems at the consumer level in Bulgaria are understudied. The aim of the current study is to explore the personal perceptions and behaviours of Bulgarian students towards food waste when eating out. Information was collected through a structured online questionnaire. The survey was conducted during the academic year 2022/2023 among Bulgarian students of the University of National and World Economy in Sofia, Bulgaria. There were 123 participants between the ages of 18 and 35. The main findings of the study showed that over 50% of the respondents were of the opinion that the largest amount of food waste is generated when eating out. The majority of the respondents have stated that they throw away less than 5% of their food when eating out and they take the leftovers home „often“ or „sometimes“, which indicates that Bulgarian students eat most of the food they order when eating out and throw away a small portion of it. Overall, this research contributes to the understanding of food waste patterns and encourages targeted interventions to promote sustainable consumption among students and beyond. Key words: food waste, eating out, students, Bulgaria JEL codes: Q18, Q53

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Section: Resultssupporting

confidence: 92%

Section: Literature Reviewmentioning

confidence: 99%

Reducing Food Waste When Eating Out – Research on the Perceptions of Bulgarian Students

2024

IDARA

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“…Food waste negatively affects the environment and the agriculture industry [ 9 ]. The United Arab Emirates (UAE) spends around USD 4 billion annually (equivalent to AED 14.69 billion), making up around 40% of the daily domestic waste in the UAE [ 7 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

The Impact of Food Waste Compost, Vermicompost, and Chemical Fertilizers on the Growth Measurement of Red Radish (Raphanus sativus): A Sustainability Perspective in the United Arab Emirates

Almaramah,

Abu-Elsaoud,

Alteneiji

et al. 2024

Foods

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The pressing need for sustainable agricultural practices, especially with the increasing population, has directed attention towards alternative fertilizers that enhance crop yield while preserving soil integrity and reducing food loss. The current study investigated the comparative efficacy of food waste compost (FOWC), vermicompost, and chemical fertilizers on the growth of red radish. The present work used a systematic experimental design to evaluate plant growth parameters, including radish weight and height. The soil quality was determined by measuring the pH and electrical conductivity for all soil samples. The results indicated a significant variation in red radish fresh weight among different treatments. For example, the 25% vegetable and fruit waste compost (VFWC) treatment demonstrated a relatively high mean fresh weight, while the 50% mixed compost (MC) treatment yielded a much lower mean fresh weight. These numbers underscore the potential efficacy of specific food waste treatments in enhancing plant growth, with vermicompost at 50% and VFWC at 25% showing considerable promise in increasing crop yield. The current study concluded that FOWC and vermicompost significantly improved plant growth, advocating for their use as sustainable and environmentally friendly alternatives to chemical fertilizers. The current findings emphasized the importance of selecting appropriate fertilizer types and concentrations to optimize agricultural productivity and environmental sustainability, supporting the incorporation of food waste into agricultural systems as a beneficial resource.

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“…Previous studies report that the young generation throws away food more than adults and parents (Bravi et al, 2019(Bravi et al, , 2020Ellison et al, 2019;Yagoub et al, 2022). Shifts in urban lifestyles to become more urban encourage the young generation not to cook food for themselves but not to be able to utilize leftover food, which can increase food waste (Zhang et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Shifts in urban lifestyles to become more urban encourage the young generation not to cook food for themselves but not to be able to utilize leftover food, which can increase food waste (Zhang et al, 2020). Understanding the behavior of the young generation in Indonesia is of utmost importance, given that the young generation has a large percentage of the total population of Indonesia (24.34 %) (Statistics Indonesia [BPS], 2022b) and generates more waste than adults (Ellison et al, 2019;Yagoub et al, 2022). Therefore, engagement and awareness in the reduction can have a significant impact on reducing food waste.…”

Section: Introductionmentioning

confidence: 99%

Drivers of Food Waste Reduction Intention Among Indonesian Young Generation

Damanik,

Khaliqi,

Nurlia

et al. 2024

JPSS

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Solid waste management presents a significant challenge in Indonesia, with food waste accounting for 40.8% of all solid waste generated. The young generation is the largest producer of food waste compared to adults. The Food and Agriculture Organization (FAO) reports that consumer behavior is the main factor causing food waste in middle-income countries. Considering that the younger generation occupies 24.34% of Indonesia’s population, this study aimed to analyze the determinants of food waste reduction intention among the young generation in Indonesia. The Extended Theory of Planned Behavior (TPB) with four new introductory variables was used as a theoretical framework to understand the intentions of the young generation in Indonesia regarding food waste reduction. Data was collected from the young generation spread across Indonesia through an online survey using questionnaires, which resulted in 340 respondents. Data were then analyzed using descriptive analysis and partial least squares-structural equation modeling (PLS-SEM) to test the conceptual model and hypotheses proposed. The results showed that perceived behavioral control (PBC), food consumption, level of religious knowledge, and level of knowledge significantly influence food waste reduction intention. Religious knowledge was the most influential predictor. This is in line with the nature of the Indonesian community, which is highly religious, and religion profoundly guides daily lives. Based on the results, this study recommended three practical implications for reducing food waste and is expected to contribute to ensuring food security and achieving the Sustainable Development Goals.

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University Students’ Perceptions of Food Waste in the UAE

Cited by 7 publications

References 37 publications

Reducing Food Waste When Eating Out – Research on the Perceptions of Bulgarian Students

Reducing Food Waste When Eating Out – Research on the Perceptions of Bulgarian Students

The Impact of Food Waste Compost, Vermicompost, and Chemical Fertilizers on the Growth Measurement of Red Radish (Raphanus sativus): A Sustainability Perspective in the United Arab Emirates

Drivers of Food Waste Reduction Intention Among Indonesian Young Generation

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