Assessment of household food waste management during the COVID-19 pandemic in Serbia: a cross-sectional online survey

The era of the COVID-19 pandemic has resulted in a variety of individual lifestyle and behavioural changes, and could, therefore, potentially involve a shift towards more sustainable food systems. This research was conducted through an online survey of cross-sectional design. We surveyed 8272 Canadians in August of 2020. Participants answered questions about socio-demographic food waste amounts in kilograms, and food-waste-management behaviours. In this exploratory study, we assessed the relationships between socio-demographic variables, and self-reported food-waste behaviours through two-tailed significance testing. Results indicated that Canadian households self-reported an insignificant decrease in food waste during the pandemic. Respondents reported allowing food to expire, not utilizing leftovers, and not finishing meals. Understanding food-waste behaviour changes is key to designing effective mitigation strategies to reduce household food waste and to minimize the environmental consequences with which food waste is associated.

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COVID-19-Related Changes in Perceived Household Food Waste in the United States: A Cross-Sectional Descriptive Study

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18031104 ◽

2021 ◽

Vol 18 (3) ◽

pp. 1104

Author(s):

Kelly Cosgrove ◽

Maricarmen Vizcaino ◽

Christopher Wharton

Keyword(s):

Logistic Regression ◽

Food Waste ◽

The United States ◽

Food Groups ◽

Related Factors ◽

Cross Sectional ◽

Household Level ◽

Binomial Logistic Regression ◽

Household Food ◽

Fresh Vegetables

Food waste contributes to adverse environmental and economic outcomes, and substantial food waste occurs at the household level in the US. This study explored perceived household food waste changes during the COVID-19 pandemic and related factors. A total of 946 survey responses from primary household food purchasers were analyzed. Demographic, COVID-19-related household change, and household food waste data were collected in October 2020. Wilcoxon signed-rank was used to assess differences in perceived food waste. A hierarchical binomial logistic regression analysis was conducted to examine whether COVID-19-related lifestyle disruptions and food-related behavior changes increased the likelihood of household food waste. A binomial logistic regression was conducted to explore the contribution of different food groups to the likelihood of increased food waste. Perceived food waste, assessed as the estimated percent of food wasted, decreased significantly during the pandemic (z = −7.47, p < 0.001). Food stockpiling was identified as a predictor of increased overall food waste during the pandemic, and wasting fresh vegetables and frozen foods increased the odds of increased food waste. The results indicate the need to provide education and resources related to food stockpiling and the management of specific food groups during periods of disruption to reduce food waste.

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Household food waste: attitudes, barriers and motivations

British Food Journal ◽

10.1108/bfj-03-2020-0195 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Robin Nunkoo ◽

Meetali Bhadain ◽

Shabanaz Baboo

Keyword(s):

Grounded Theory ◽

Waste Management ◽

Food Waste ◽

Waste Recycling ◽

Theory Approach ◽

Small Islands ◽

Content Type ◽

Household Level ◽

Household Food ◽

Food Waste Recycling

PurposeFood waste at the household level represents a major component of all food waste. Therefore minimizing food waste at the household level remains an important component of the food chain responsibility. This study explores the problem of food waste in Mauritius through an understanding of households' attitudes toward food waste and their motivations and barriers to food waste recycling.Design/methodology/approachThe study uses a grounded theory approach to identify thematic categories that represent participants' attitudes toward food waste and the barriers they face to food waste reduction. We used a purposive sampling technique to guide the selection of participants. Interviews were conducted with 14 participants: three experts in food waste and 11 households. The data were analyzed using the tools of grounded theory.FindingsParticipants' expressed views on food waste included (1) guilt toward wasting food; (2) (lack of) environmental awareness; (3) financial considerations and (4) exemption from responsibility. The findings also led to the development of four themes that defined the barriers participants face to recycling food waste: (1) lack of awareness; (2) space limitations on recycling methods; (3) inadequate policy and (4) lack of time/priority.Practical implicationsAddressing the problem of food waste requires a holistic approach that takes into account households' attitudes to food waste, their motivation and barriers to food waste recycling as well as the regulatory and institutional framework governing food waste management in Mauritius. Policymakers should try to improve households' knowledge about food waste through educational campaigns. The authorities can provide different types of bins to households freely to facilitate the sorting out of waste and impose a fee for food waste generated beyond a certain limit or provide subsidies to them for handling food waste properly.Originality/valueThe management of food waste is particularly challenging for small islands developing states because of their unique characteristics of smallness, limited resources and environmental vulnerability. Appropriate interventions to reduce household food waste require place-based and geographically sensitive analyses that take into account the specificities of local food and waste management systems and cultural norms with respect to food. However, there is not only a paucity of research on household food waste, but most studies have been carried out in nonisland economies. The study contributes to the limited research on household food waste in small islands.

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Analysis of Household Food Waste Reduction Towards Sustainable Food Waste Management In Malaysia

The Journal of Solid Waste Technology and Management ◽

10.5276/jswtm.2018.86 ◽

2018 ◽

Vol 44 (1) ◽

pp. 86-96 ◽

Cited By ~ 2

Author(s):

Innocent A. Jereme ◽

Chamhuri Siwar ◽

Rawshan Ara Begum ◽

Basri Abdul Talib ◽

Er Ah Choy

Keyword(s):

Waste Management ◽

Food Waste ◽

Waste Reduction ◽

Sustainable Food ◽

Household Food

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The impact of COVID-19 outbreak and perceptions of people towards household waste management chain in Nepal

Geoenvironmental Disasters ◽

10.1186/s40677-021-00188-w ◽

2021 ◽

Vol 8 (1) ◽

Author(s):

Ashis Acharya ◽

Govinda Bastola ◽

Bindu Modi ◽

Asmi Marhatta ◽

Suraj Belbase ◽

...

Keyword(s):

Waste Management ◽

Online Survey ◽

Policy Formulation ◽

Household Waste ◽

Cross Sectional ◽

The Government ◽

Household Waste Management ◽

Novel Coronavirus ◽

Questionnaire Method ◽

The Impact

AbstractThe spread of COVID-19 is posing significant challenges to the household (HH) waste management sectors putting waste personnel and concerned bodies under massive pressure. The chain of collection, segregation, recycling, and disposal of household generated wastes is interrupted. This study aimed to assess how the household waste management chain was disrupted by novel coronavirus in Nepal and find the perception of the people towards the existing household waste management system (HHWMS). A descriptive online survey was carried out among 512 people using a cross-sectional research design and data was collected through a self-administered questionnaire method. Both descriptive, as well as inferential tests, were conducted using SPSS software. The finding of this study showed that 62.3% of respondents were not satisfied with the present HHWMS. Furthermore, there was a significant association of the satisfaction level of household waste management during coronavirus outbreak with gender, waste volume change in lockdown, PPE for waste collectors, and education on waste handling techniques provided by the government sector at 5% level of significance (p < 0.05). Proper HH waste management has become a challenge, and to address this some innovative works such as awareness programs for people, health and hygiene related support to waste workers, and effective policy formulation and implementation should be done by the Government of Nepal.

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Waste management as foodwork: A feminist food studies approach to household food waste

Canadian Food Studies / La Revue canadienne des études sur l alimentation ◽

10.15353/cfs-rcea.v5i1.186 ◽

2018 ◽

Vol 5 (1) ◽

pp. 39-62 ◽

Cited By ~ 2

Author(s):

Carly Fraser ◽

Kate Parizeau

Keyword(s):

Waste Management ◽

Food Waste ◽

Food System ◽

Food Studies ◽

Household Waste ◽

Ongoing Research ◽

Food Research ◽

Household Food ◽

The Moment ◽

Waste Studies

Food waste in Canada is estimated to amount to $31 billion per year, with approximately half of this waste occurring in households (Gooch & Felfel, 2014). However, household food waste studies remain underrepresented in the literature, particularly in a Canadian context. This paper calls on feminist food scholars to contribute to this gap by incorporating food waste analyses into their food research. This study uses a photovoice methodology and feminist analytical perspectives to investigate the moment when food became “waste” in 22 households in Guelph, Ontario. Findings suggest that food waste production is representative of forms of foodwork (DeVault, 1991), and that attention to food wasting reveals embodied knowledges of food and interactions with the food system. We contend that scholars and those concerned with household waste reduction should examine and consider how the responsibility for food waste management has been constructed to fall along gendered lines. The intersection of these findings with ongoing research in feminist food scholarship reveals that feminist food scholars are well placed to contribute to food waste studies.

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Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown

British Food Journal ◽

10.1108/bfj-10-2020-0917 ◽

2021 ◽

Vol 123 (9) ◽

pp. 2959-2978

Author(s):

Beth Armstrong ◽

Christian Reynolds ◽

Carla Adriano Martins ◽

Angelina Frankowska ◽

Renata Bertazzi Levy ◽

...

Keyword(s):

Food Insecurity ◽

Food Waste ◽

Online Survey ◽

Self Report ◽

Cooking Methods ◽

Cross Sectional ◽

Content Type ◽

Green Leaves ◽

Frequency Of Use ◽

Waste Food

PurposeThe current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown.Design/methodology/approachData were collected from 473 UK-based consumers (63% female) in March 2020. A cross-sectional online survey measured variables including food insecurity prevalence, self-reported food waste, food management behaviours, confidence and frequency of use of a range of cooking methods, type of food eaten (ultra-processed, semi-finished, unprocessed) and packaging type foods are purchased in.Findings39% of participants have experienced some food insecurity in the last 12 months. Being younger, having a greater BMI and living in a smaller household were associated with food insecurity. Green leaves, carrots, potatoes and sliced bread are the most wasted of purchased foods. Polenta, green leaves and white rice are the most wasted cooked foods. Food secure participants reported wasting a smaller percentage of purchased and cooked foods compared to food insecure participants. Overall, participants were most confident about boiling, microwaving and stir-frying and least confident with using a pressure cooker or sous vide. Food secure participants were more confident with boiling, stir-frying, grilling and roasting than insecure food participants.Practical implicationsThis has implications for post lockdown policy, including food policies and guidance for public-facing communications.Originality/valueWe identified novel differences in self-report food waste behaviours and cooking confidence between the food secure and insecure consumers and observed demographics associated with food insecurity.

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HOUSEHOLD FOOD WASTE MANAGEMENT PROBLEMS IN LATVIA

SGEM2017 17th International Multidisciplinary Scientific GeoConference ◽

10.5593/sgem2017/53/s21.055 ◽

2011 ◽

Author(s):

Ligita Melece

Keyword(s):

Waste Management ◽

Food Waste ◽

Household Food ◽

Management Problems

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Quantitative sustainability assessment of household food waste management in the Amsterdam Metropolitan Area

Resources Conservation and Recycling ◽

10.1016/j.resconrec.2020.104854 ◽

2020 ◽

Vol 160 ◽

pp. 104854 ◽

Cited By ~ 1

Author(s):

Davide Tonini ◽

Alexander Wandl ◽

Kozmo Meister ◽

Pablo Muñoz Unceta ◽

Sue Ellen Taelman ◽

...

Keyword(s):

Waste Management ◽

Metropolitan Area ◽

Food Waste ◽

Sustainability Assessment ◽

Household Food

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Determinants of household food security and dietary diversity during the COVID-19 pandemic in Bangladesh

Public Health Nutrition ◽

10.1017/s1368980020005042 ◽

2020 ◽

pp. 1-9

Author(s):

Satyajit Kundu ◽

Md. Hasan Al Banna ◽

Abu Sayeed ◽

Mst. Sadia Sultana ◽

Keith Brazendale ◽

...

Keyword(s):

Food Security ◽

Online Survey ◽

Formal Education ◽

Dietary Diversity ◽

Household Head ◽

Total Sample ◽

Household Food Security ◽

Cross Sectional ◽

Household Food ◽

Household Dietary Diversity

Abstract Objectives: The study aimed to determine the associated factors of household food security (HFS) and household dietary diversity (HDD) during the COVID−19 pandemic in Bangladesh. Design: Both online survey and face-to-face interviews were employed in this cross-sectional study. The Household Food Security Scale and Household Dietary Diversity Score were used to access HFS and HDD, respectively. The HDD scores were derived from a 24-h recall of food intake from 12 groups. Setting: Bangladesh. Participants: A total sample of 1876 households were recruited. Results: The overall mean scores of HFS and HDD were 31·86 (sd 2·52) and 6·22 (sd 5·49), respectively. Being a rural resident, having no formal education, occupation of household head other than government job and low monthly income were potential determinants of lower HFS and HDD. Approximately 45 % and 61 % of Bangladeshi households did not get the same quantity and same type of food, respectively, as they got before the pandemic. Over 10 % of respondents reported that they lost their job or had to close their businesses, and income reduction was reported by over 70 % of household income earners during the COVID-19 pandemic, which in turn was negatively associated with HFS and HDD. Conclusion: Household socio-economic variables and COVID-19 effects on occupation and income are potential predictors of lower HFS and HDD scores. HFS and HDD deserve more attention during this pandemic particularly with reference to low-earning households and the households whose earning persons’ occupation has been negatively impacted during the COVID-19 pandemic.

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