Generational differences in food management skills and their impact on food waste in households

MA Skills is one of the programs that is common (not SMK) with the same curriculum content as Madrasah Aliyah in general (regular) plus an intracuricular program in various areas of structured skills. MA Skill has 5 majors namely agribusiness processing agricultural products (APHP), fashion design, visual communication design, audio video engineering, and food management. Skills Program Given according to the spectrum adapted from SMK. Model teaching factory began to be implemented in MAN 2 Kulon Progo aims to improve the competency of the students to be able to become a reliable businessman and work according to their competency skills. Model teaching factory has 3 components, namely: 1) product as a media to introduce competence, 2) sheets of work that contains series and work assessments in accordance with industry standard working procedures, and 3) arrange a learning schedule that Enables optimal delivery of soft skills and skill to the students. The success of the teaching factory model involved all stakeholders in the madrasah can develop entrepreneurship activities in MAN 2 Kulon Progo.

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How Consumer Behavior in Daily Food Provisioning Affects Food Waste at Household Level in the Netherlands

Foods ◽

10.3390/foods8100428 ◽

2019 ◽

Vol 8 (10) ◽

pp. 428 ◽

Cited By ~ 3

Author(s):

Janssens ◽

Lambrechts ◽

Osch ◽

Semeijn

Keyword(s):

Consumer Behavior ◽

Food Waste ◽

Online Survey ◽

Food System ◽

Household Composition ◽

Food Provisioning ◽

Global Issues ◽

Food Management ◽

Daily Food ◽

Waste Food

Food production and consumption have remarkable negative environmental effects, in particular food waste. Food waste occurs throughout the entire food system, but households make the largest contribution. Reducing unnecessary waste of food represents a crucial step toward overcoming global issues of food waste, hunger, and climate change. Identifying barriers in reducing food waste is important not only to government and policymakers, but also to food producers, retailers, and marketers. Therefore, the objective of this research was to find out how consumer behavior in daily food provisioning affects food waste. An online survey was set up to question Dutch consumers (partly) in charge of the household’s food management. A total of 211 consumers participated in answering questions on household composition, food management behavior (e.g., food purchase planning) and food waste awareness (i.e., concern about wasting food and intention not to waste food). Results show that purchase behavior in-store was the main driver of food waste. Specifically, participants indicated that buying more food than needed often had led to food waste. In addition, intention not to waste food acted as a moderator in the relationship between planning behavior and food waste. Age appears to have a diminishing impact on wasting food.

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Analysis of the Behaviors of Polish Consumers in Relation to Food Waste

Sustainability ◽

10.3390/su12010304 ◽

2019 ◽

Vol 12 (1) ◽

pp. 304 ◽

Cited By ~ 7

Author(s):

Beata Bilska ◽

Marzena Tomaszewska ◽

Danuta Kołożyn-Krajewska

Keyword(s):

Consumer Behavior ◽

Young People ◽

Food Waste ◽

Food Chain ◽

Developed Countries ◽

Expiry Date ◽

Food Management ◽

Common Causes ◽

University Level ◽

Waste Food

Food waste occurs at all stages of the food chain, but it is households in developed countries that have the largest share in the production of food waste. In order to develop and implement effective programs to combat consumers throwing away food, the factors that determine food waste in a household must first be known. The purpose of this study was to assess the risk of food waste by Polish consumers and identify the effect of demographics on the respondents’ behavior related to food management. The results show that factors such as age, gender, place of residence, and education influence consumer behavior in terms of food management at home. It was found that young people and those with university-level education were more likely to buy unplanned products and waste food. The causes of the risk of wasting food were identified and their frequency determined. The most common causes for the risk of food waste include food being spoiled, missing the expiry date, and failure to arrange food in cabinets according to the expiry date. Bread was the most frequently wasted product, especially by young respondents.

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Food management innovations for reducing food wastage – a systematic literature review

Management ◽

10.2478/manment-2019-0043 ◽

2020 ◽

Vol 24 (1) ◽

pp. 193-207

Author(s):

Ewa Żmieńka ◽

Jakub Staniszewski

Keyword(s):

Supply Chain ◽

Food Waste ◽

Food Supply ◽

Developed Countries ◽

Point Of View ◽

Waste Reduction ◽

Food Supply Chain ◽

Current Trends ◽

Food Management ◽

Food Shortages

SummaryThe goal of this paper is to assess the current trends in research on food waste management innovations in social sciences and mapping them. To achieve this, 107 articles were extracted from the Web of Science database with the keywords food waste and innovations/technologies. Then, we grouped them in accordance with part of supply chain they concern and type of innovation they propose. We identified that the majority of the innovations concern the final stages of the food supply chain. It makes them more suitable for developed countries, where the wastage is the greatest in this phase of production. It also indicates a research gap in waste-reduction technologies in the initial stages of the food supply chain. Improvements in this field may be particularly beneficial from the food security point of view, because countries suffering from food shortages waste most of their supplies in the early stages of production.

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Comprehensive Measurement of Italian Domestic Food Waste in a European Framework

Sustainability ◽

10.3390/su13031492 ◽

2021 ◽

Vol 13 (3) ◽

pp. 1492

Author(s):

Maria Luisa Scalvedi ◽

Laura Rossi

Keyword(s):

Food Waste ◽

Preventive Action ◽

Food Supply Chain ◽

Policy Action ◽

Preventive Practices ◽

Research Activities ◽

2030 Agenda ◽

Household Food ◽

Food Management ◽

Comprehensive Measurement

Food management is an inefficient activity, and households are the major contributors responsible for food waste across the food supply chain. Ten years remain to halve household food waste, as recommended by the 2030 Agenda for Sustainable Development. Up to now, Italian investigations into household food waste have been research activities with limitations in measurement and sampling. The need to establish a monitoring system led the Italian Observatory on Food Surplus, Recovery and Waste to apply a methodology that permits comparison with other European countries. In 2018, a survey involving a representative sample of 1142 Italian households was carried out. The majority of respondents (77%) reported that they had wasted 370 g of food during the last week, evidence in line with data from the Netherlands and progressively different from what was found in Germany, Hungary, and Spain. Perishable products, such as fresh fruit and vegetables, bread, and nonalcoholic drinks, were mainly wasted. The most frequently disposed foods were unused (43.2%) or partly used (30.3%). As for possible causes, household food waste was significantly associated with preventive practices and ability. This study endeavored to segment household food waste based on possible drivers and barriers to preventive action, setting the stage for future monitoring, supporting policy action, and educational intervention.

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Food Waste in Households in Poland—Attitudes of Young and Older Consumers towards the Phenomenon of Food Waste as Demonstrated by Students and Lecturers of PULS

Sustainability ◽

10.3390/su13073601 ◽

2021 ◽

Vol 13 (7) ◽

pp. 3601

Author(s):

Lucyna Przezbórska-Skobiej ◽

Paulina Luiza Wiza

Keyword(s):

Older People ◽

Food Waste ◽

Life Sciences ◽

Current Level ◽

Food Storage ◽

Appropriate Use ◽

Food Management ◽

Consumer Habits ◽

Waste Food ◽

Food Wastage

The article aims to compare various aspects of food waste in the context of rational food management using the example of two groups: students and employees of Poznań University of Life Sciences (PULS). The survey was conducted on the current level of food wastage in the households of students and employees of PULS, involving 266 respondents, including 187 students (N1) and 79 employees (N2). The conducted research and analysis of the obtained results showed the differences between younger and older people in relation to proper food storage, appropriate use of food surplus, awareness of both consequences of food waste, and the existence of this problem is a consumer behavior. Both groups of surveyed consumers waste food, but students waste it more frequently and in larger quantities than the employees. This situation resulted from different consumer habits and attitudes towards food waste. The research indicated that employees are more effective in reducing food waste in their own households through better use of leftovers.

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Citizens’ Food Habit Behavior and Food Waste Consequences during the First COVID-19 Lockdown in Spain

Sustainability ◽

10.3390/su13063381 ◽

2021 ◽

Vol 13 (6) ◽

pp. 3381

Author(s):

Berta Vidal-Mones ◽

Héctor Barco ◽

Raquel Diaz-Ruiz ◽

Maria-Angeles Fernandez-Zamudio

Keyword(s):

Food Waste ◽

Employment Status ◽

Online Survey ◽

Food Habit ◽

Household Composition ◽

Limited Mobility ◽

Food Practices ◽

Food Management ◽

Life Habits ◽

Per Capita

During the first COVID-19 wave in Spain, confining the population at home was seen as an effective way to prevent the disease from spreading. This limited mobility affected citizens’ routines at homes because it influenced their life habits, including food management. The main objective of this paper was to understand citizens’ food waste (FW) behavior during the first COVID-19 lockdown in Spain by understanding related food practices that could have influenced FW generation. An online survey was conducted from 14 May to 11 June, 2020; 6293 valid responses were collected and analyzed, and 95% of the participants declared not wasting more food than usual. On average, they reported wasting 234 g per household per week, which equals 88 g per capita. We found significant differences in the reported FW generation between participants regarding their age, gender, household composition, and employment status due to COVID-19. In addition, food-related behaviors such as buying more food than usual due to fear or anxiety, storing more food than before the lockdown, and improvising when buying groceries seemed to affect the FW reported by the participants. The paper ends by comparing the conclusions drawn by different works conducted in other countries for a similar purpose.

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A Biographical Study of Food Choice Capacity: Standards, Circumstances, and Food Management Skills

Journal of Nutrition Education and Behavior ◽

10.1016/s1499-4046(06)60158-9 ◽

2005 ◽

Vol 37 (6) ◽

pp. 284-291 ◽

Cited By ~ 43

Author(s):

Carole A. Bisogni ◽

Margaret Jastran ◽

Luana Shen ◽

Carol M. Devine

Keyword(s):

Food Choice ◽

Management Skills ◽

Food Management ◽

Biographical Study

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IMPLEMENTATION OF THE COMSTOCK METHOD FOR ANDROID BASED PATIENT LEFTOVERS FOOD MANAGEMENT

International Journal of Informatics and Computation ◽

10.35842/ijicom.v2i1.24 ◽

2020 ◽

Vol 2 (1) ◽

pp. 1

Author(s):

Lu'luil Maknun Sundarina

Keyword(s):

Programming Language ◽

Food Waste ◽

Unified Modeling Language ◽

Modeling Language ◽

Markup Language ◽

Unified Modeling ◽

Know How ◽

Food Management

Nowadays, nutritionists should count manually to know how much nutrition that patients get as the development of technology, human work easier likewise in counting the patient's food waste so it will be more efficient and not waste a lot of time. This research aims to build an application that can facilitate nutritionists in the calculating amount of food waste by using the Comstock method. The system is designed to use Unified Modeling Language (UML) and programming language Hypertext Preprocessor (PHP) and Hyper Markup Language (HTML). The result of this research is in the form of application which could be used by nutritionists at hospital calculate the amount of food waste of patients using the android-based Comstock method at the hospital using the Comstock method.

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EXPLORING HOUSEHOLD FOOD WASTE ISSUE IN ALGERIA

AGROFOR ◽

10.7251/agreng1701055a ◽

2018 ◽

Vol 2 (1) ◽

Cited By ~ 1

Author(s):

Samir Ali AROUS ◽

Roberto CAPONE ◽

Philipp DEBS ◽

Yasmina HADDADI ◽

Hamid EL BILALI ◽

...

Keyword(s):

Food Waste ◽

Behavioral Change ◽

Exploratory Study ◽

Fruits And Vegetables ◽

Relative Importance ◽

Household Food ◽

Mediterranean Countries ◽

Food Management ◽

Food Losses ◽

The Impact

Food losses and waste (FLW) is a phenomenon that has been underestimated, littlestudied and poorly documented in the Mediterranean countries. Actually, nopolicies, laws, strategies and action plans have been implemented to reduce FLWin Algeria. This exploratory study aims to evaluate household FW in Algeria. Anonline survey with 323 Algerian households was conducted in February-April 2015to assess the knowledge and relative importance of FW; attitudes towards FW;impacts of behaviors regarding food and food management; FW quantity andvalue; as well as barriers and willingness to behavioral change. Sample is genderbalanced(54% female and 46% male) and rather young (93% are less than 44 yearsold) while most of respondents have high education level. Results show thathousehold planning and shopping activities are significant forecasters of FW.Attitudes may change according to periods especially in Ramadan (88% ofrespondents declare that FW increase during this month) and to the category offood (most wasted product groups are fruits and vegetables, cereals and bakeryproducts). Most of the respondents have a good understanding of “use by” fooddate label while they still confuse the meaning of “best before”. It seems that FW iswidespread in Algeria as only 1% of respondents declare that they do not waste anyfood. About 15% declare that their households throw away at least 250 g of stillconsumable food each week. Even though Algeria is considered as a developingcountry, an important part of food wastage occurs at consumer level as in high andmiddle income countries. In order to reduce food waste, efforts should be directedtowards providing consumers with skills and tools to deal with their food-relatedactivities and to better consider the impact of food waste on the environment andeconomy.

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