scholarly journals Awareness Before and During Pandemic toward Food Waste: “Comparison between Indonesia and Japanese Students”

2021 ◽  
Vol 933 (1) ◽  
pp. 012023
Author(s):  
Christine ◽  
D Aliefia ◽  
G E Syaputra ◽  
U Novella ◽  
A Yamazaki ◽  
...  

Abstract In recent years, food waste has become a global issue that often becomes the subject of public debate and has already been put into the SDGs programs which are targeted to be realized in 2030. A large amount of food waste is produced in the food service and infrastructure sectors, especially during this pandemic, which makes the foodservice sector difficult. However, this study compares and identifies students’ awareness of food waste in Indonesia and Japan. The data were primarily gathered through a questionnaire with 100 students in each country. This study uses the comparative concept to compare the results of research before and during the pandemic on students. Based on the results, this study discusses the extent to which students are aware of the behavior of leaving food, checking the expiration date, knowledge about food waste. Both Indonesian and Japanese students become more aware of the food waste that occurred.

2021 ◽  
Vol 13 (11) ◽  
pp. 6358
Author(s):  
Ali Chalak ◽  
Hussein F. Hassan ◽  
Pamela Aoun ◽  
Mohamad G. Abiad

Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is scarce. This study aimed to identify the drivers and determinants of food waste generation while dining out at restaurants serving Mezze-type cuisine. According to the results from a convenience sample of 496 restaurant clientele, gender, age, and marital status did not affect food waste generation. Diners in both low and high price range restaurants waste above the grand mean compared to middle-range ones. Waste generation decreased significantly as the number of diners per table increased. However, ordering water-pipe, alcohol, or more dishes contributed significantly to food waste generation. As food waste is not the outcome of a single behavior, our study puts food waste generation drivers and determinants while dining out in perspective.


2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.


2005 ◽  
Vol 1 (3) ◽  
pp. 108
Author(s):  
Mihir Djamaluddin ◽  
Endy Paryanto Prawirohartono ◽  
Ira Paramastri

Background: The quality of food service in a hospital can be assessed from the inpatients’ nutritional status. Food waste is an indicator of food service among inpatients. Besides its therapeutic value, food has a significant economic value. The wasting cost in term of food waste affects the total availability of food costs.Objective: This study analyzes the nutrient quantity and the cost of food waste among inpatients with regular diet at Dr. Sardjito Hospital, Yogyakarta.Method: This was a cross sectional study. The subjects were inpatients aged 17 to 60 years old who got regular diet with length of stay was at least three days, and were willing to take part in this study (n=100). The amount of food waste was measured using the Comstock visual estimation. The cost of food waste was calculated as the proportion of food waste from cost per serving. The quantity of nutrients in food waste was calculated using the Food Processor 2 software. The data were analyzed using Chi-square test.Results: There was a difference of food waste according to gender. Rice waste was found more frequent among female (p<0,005). There was a difference of food waste according to ward class. There were more waste of meat and vegetables among inpatients in class II and the difference was significant (p<0,05). There were more waste of meat and vegetables among patients with length stay of 7 – 14 days and > 15 days (p<0,05). The vegetables and rice waste were more frequent among surgery and cancer inpatients (p<0,05). In average the nutritional value of food waste was 19,85% - 9,33% of a patient’s RDA, while the wasting cost per day was Rp 1265,08 or 10,79% of all food cost per day. The annual wasting cost of food waste was Rp 45.543.120 or 4,4% of the available budget of Rp 1.038.605.333,00.Conclusion: There were differences of food waste according to gender, ward class, length of stay, and kind of disease, especially rice, meat, and vegetables.


2017 ◽  
Vol 40 (1) ◽  
pp. 1
Author(s):  
Fatkhurohman Fatkhurohman ◽  
Yanesti Nuravianda Lestari ◽  
Dian Titis Torina

The high food waste in a hospital showed the quality of food service was not optimal. The Holistic Hospital of Purwakarta that used small, medium, and lage portion standards in its food service faced some problems regarding high  food  waste. This study aimed to find out the effect of meal’s portion standard changes on the food waste in  Holistic Hospital patients. Pre-experimental study using one group pre-post test design was done on 29 patients using convenient sampling technique.The changing of meal’s portion was done for rice from medium portion (150 g) to small (0.5 or 0.25 portion). Measurement of food waste used weighing method. Data analysis used Wilcoxon test continued with Kendall-Tau correlation test. The results showed that 65.5 percent of patients were aged around 42-68 years old receiving positive diet and 34.5 percent were non-positive diets. At the beginning of diet, the food waste of rice of all patients was high (27.4-64.9% waste of rice) and it was significantly decreased after small portion was given, even though there were still 27.6 percent of patients with > 20 percent waste of rice. There was a significant influence between the change in diet portion of patients toward food  waste of rice (r=0.804; p<0.05). It was concluded that the changes in diet portion of patients were able to reduce the food  waste.ABSTRAK  Tingginya sisa makanan pasien di Rumah Sakit menunjukkan kualitas penyelenggaraan makanan yang belum optimal. Rumah Sakit Holistic Purwakarta yang menggunakan standar porsi small, medium, dan large dalam penyelenggaraan makanan masih mengalami kendala berupa tingginya sisa makanan pasien. Penelitian ini bertujuan untuk mengetahui pengaruh perubahan standar porsi terhadap sisa makanan pasien di Rumah Sakit Holistic Purwakarta. Penelitian pre-eksperimen dengan one group pre-post test design ini dilakukan pada 29 orang pasien dengan teknik convenient sampling. Perubahan porsi makanan dilakukan pada nasi putih dari porsi medium (150 g) menjadi small (0,5 porsi atau 0,25 porsi). Pengukuran sisa makanan menggunakan metode penimbangan. Analisis data menggunakan uji Chi-Square dan uji Wilcoxon yang dilanjutkan uji korelasi Kendall-Tau. Hasil penelitian menunjukkan bahwa sebanyak 65,5 persen pasien berusia 42-68 tahun menerima diet positif dan 34,5 persen menerima diet non-positif. Sisa porsi nasi di awal pemberian diet pada seluruh pasien masih tinggi (27,4-64,9% sisa nasi) dan menurun secara signifikan setelah porsi nasi diberikan dalam porsi small (p<0,05) meskipun masih terdapat 27,6 persen pasien dengan sisa nasi > 20 persen. Terdapat pengaruh yang signifikan antara perubahan porsi diet pasien terhadap sisa nasi (r=0,804; p<0,05). Dapat disimpulkan bahwa perubahan porsi nasi pada diet pasien mampu menurunkan sisa makanan. Kata kunci: standar porsi, sisa makanan


2020 ◽  
Vol 20 (4) ◽  
pp. 263-279
Author(s):  
Mikołaj Niedek ◽  
Karol Krajewski ◽  
Sylwia Łaba ◽  
Krystian Szczepański

The subject of the article is the review of methods for obtaining data on the amount of losses generated and food wastage in the agricultural production sector. The topic are also recommended methods for collecting this data in the agri-food chain at the EU level. Agriculture is the first link in this chain and the most food losses occur in it. The article presents the determinants of measuring losses and food waste in agriculture, the importance of defining and monitoring the intended use of the product and qualifying losses as food waste. The methods used to quantify the level of food losses in agriculture were also used in the PROM research project implemented under the GOSPOSTRATEG Program.


Author(s):  
Cristóbal Pera

ABSTRACTIf the human body is really a fabric, should surgeons be considered architects, as some surgeons describe themselves today? The author raises and analyzes this question, and he concludes that vsurgeons cannot be considered as such: the architect is the creator of his work —fabric or building—, but the surgeon is not the creator of this complex biological fabric —vulnerable and subject to deterioration and with an expiration date— which is the human body. This body is the object upon which his hands and instruments operate. The surgeon cures and heals wounds, immobilizes and aligns fractured bones in order to facilitate their good and timely repair, and cuts open the body’s surface in order to reach its internal organs. He also explores the body with his hands or instruments, destroys and reconstructs its ailing parts, substitutes vital organs taken from a donor’s foreign body, designs devices or prostheses, and replaces body parts, such as arteries and joints, that are damaged or worn out. In today’s culture, dominated by the desire to perfect the body, other surgeons keep retouching its aging façade, looking for an iconic and timeless beauty. This longing can drive, sometimes, to surgical madness. The surgeon is not capable of putting into motion, from scratch, a biological fabric such as the human body. Thus, he can’t create the subject of his work in the way that an architect can create a building. In contrast, the surgeon restores the body’s deteriorated or damaged parts and modifies the appearance of the body’s façade.RESUMEN¿Si el cuerpo humano fuera realmente una fábrica, podría el cirujano ser considerado su arquitecto, como algunos se pregonan en estos tiempos? Esta es la cuestión planteada por el autor y, a tenor de lo discurrido, su respuesta es negativa: porque así como el arquitecto es el artífice de su obra —fábrica o edificio— el cirujano no es el artífice de la complejísima fábrica biológica —vulnerable, deteriorable y caducable— que es el cuerpo humano, la cual le es dada como objeto de las acciones de sus manos y de sus instrumentos. El cirujano cura y restaña sus heridas, alinea e inmoviliza sus huesos fracturados para que su reparación llegue a buen término, penetra por sus orificios naturales o dibuja sobre la superficie corporal incisiones que le permitan llegar a sus entrañas, las explora con sus manos o mediante instrumentos, destruye y reconstruye sus partes enfermas, sustituye órganos vitales que no le ayudan a vivir por los extraídos de cuerpos donantes, y concibe, diseña y hace fabricar artefactos o prótesis, como recambio fragmentos corporales deteriorados o desgastados, como arterias o articulaciones. Otros cirujanos, en la predominante cultura de la modificación del cuerpo, retocan una y otra vez su fachada envejecida ineludiblemente por el paso del tiempo, empeñados en la búsqueda incesante de una belleza icónica y mediática e intemporal, una pretensión que puede conducir, y a veces conduce, al desvarío quirúrgico. En definitiva, el cirujano es incapaz de poner de pie, ex novo, una fábrica biológica como la del cuerpo humano y, por lo tanto, no puede ser su artífice, como lo es el arquitecto de su edificio. A lo sumo, es el restaurador de sus entrañas deterioradas y el modificador de su fachada, de su apariencia.


2015 ◽  
Vol 35 ◽  
pp. 218-226 ◽  
Author(s):  
Alexandra Betz ◽  
Jürg Buchli ◽  
Christine Göbel ◽  
Claudia Müller

2019 ◽  
Vol 122 (5) ◽  
pp. 1341-1359 ◽  
Author(s):  
Luca Secondi ◽  
Ludovica Principato ◽  
Giovanni Mattia

Purpose Halving food waste has been included within the 17 UN Sustainable Development Goals. Food wasted out-of-home is the second source of food waste. However, the majority of the studies have focused on home generated food waste, and still little is known about out-of-home food waste and how it is managed by food service companies. The purpose of this paper is to adopt a double perspective in analyzing food waste generated at a food service level, by focusing on both the client and business perspective. Design/methodology/approach First, from the client perspective, the authors aim at analyzing consumer out-of-home habits, self-reported waste quantification, and doggy bag usage by reporting the results of an exploratory survey which involved 411 individuals living in central Italy. Second, from a business perspective, the authors analyzed an award-winning practice that manages out-of-home food waste in Italy by combining food surplus management and digital solutions with a profitable business model innovation. Findings Results obtained from the two perspectives of analysis support the need of business investments in innovations and digital solutions, in order to meet client needs and behavior, thus contributing to better manage and reduce food surplus and waste. Practical implications This study will raise practitioners’ knowledge on the advantages of digital solution in food surplus management, along with a better comprehension on food waste behavior from the client perspective. Originality/value This is the first study that analyses out-of-home waste from both the client and business perspective, emphasizing how digital solutions can help in reducing the phenomenon.


1970 ◽  
Vol 63 (1) ◽  
pp. 73-77
Author(s):  
Howard F. Fehr

Ever since the results of the International Achievement Tests in Mathematics were announced, much interest has been expressed in the outstanding performance made by the Japanese students.1 The test results displayed an accomplishment that at age thirteen, and overall, was far su perior to the other countries involved. Many analyses have been made of the subject matter involved in the questions, of the type of questions, of the teachers of the students, and of the curricula of each of the countries, to either sustain or disprove popularly expressed superiority of Japanese mathematics education. This article merely reviews the existing structure of Japanese education and points to some unique features of Japanese culture that may offer a partial explanation. It is not intended in any sense to suggest that the Japanese program or its culture— which is evidently satisfying to their own people—is one that would be satisfactory for others. It is merely one of many cultures which we should corne to under stand as the world grows closer knit in its forward progress.


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