Reasons for food losses during home preparation

2019 ◽  
Vol 122 (2) ◽  
pp. 574-585
Author(s):  
Maki Nonomura
Keyword(s):  
Food Waste ◽  
Qualitative Data ◽  
Analysis Method ◽  
Structured Interviews ◽  
Content Type ◽  
Gray Area ◽  
Diary Method ◽  
Quality Of Food ◽  
Food Losses

Purpose The purpose of this paper is to explore reasons for household preparation losses. Design/methodology/approach Observations of preparation behaviors and semi-structured interviews of nine people were conducted in their kitchens. The data were analyzed through a qualitative data analysis method. Findings Three types of preparation losses were identified, i.e. possibly avoidable food waste, excessive removals and unintentional losses. Possibly avoidable food waste and excessive removals were generated owing to people’s perception that is in the gray area between edible and inedible, their preferences, lower quality of food, convenience in preparation, lack of preparation skill and knowledge, and lack of concern about preparation losses. Unintentional losses were tiny pieces of food that were left on cooking tools. Research limitations/implications As this study’s participants were nine women living in Japan, further research is needed in order to achieve saturation. Originality/value Few studies have discussed reasons for preparation losses, and extant studies were based on a diary method and questionnaires. This present study uncovers several new reasons for preparation losses based on interviews and observations of consumer preparation behaviors. These new details would be helpful for campaigns or programs that aim to reduce food losses.

Food waste volume and composition in Finnish households

2014 ◽  
Vol 116 (6) ◽  
pp. 1058-1068 ◽  
Author(s):  
Kirsi Silvennoinen ◽  
Juha-Matti Katajajuuri ◽  
Hanna Hartikainen ◽  
Lotta Heikkilä ◽  
Anu Reinikainen
Keyword(s):  
Food Waste ◽  
Design Methodology ◽  
Raw Material ◽  
Content Type ◽  
Coffee Grounds ◽  
Liquid Milk ◽  
Quality Of Food ◽  
Cooked Food ◽  
Practical Implications

Purpose – The purpose of this paper is to determine the volume and quality of food waste in Finnish households and discuss drivers for waste being produced. Design/methodology/approach – In total, 380 households weighed all solid food waste and liquid milk waste daily each time they disposed food during a two-week period. The authors concentrated only on avoidable food waste, i.e. all wasted food and raw material that could have been consumed, had they been stored or prepared differently. Other biowaste, such as vegetable peelings, coffee grounds, or bones, was not measured. Findings – The amount of food waste in households ranged from 0 to 160 kg/year. The average annual food waste was 23 kg per capita, 63 kg per household, and in total about 120 million kg/year. When comparing purchased food amount with avoidable food waste, the average waste was about 4-5 per cent. The main discarded foodstuffs were vegetables, home-cooked food and milk products. The principal reasons for disposing of foodstuffs were spoilage: e.g. mould, expiry of best before or use by date, plate leftovers, and preparing more food than needed. When examining waste per person, singles generally produced most waste. Practical implications – Knowledge about food waste will help development of new practices to decrease waste. Originality/value – The study estimated amounts of food waste in households using diaries and weighing. Such studies have often been based on statistics or interviews rather than exact weighing of waste.

Reducing food waste behavior among hospitality employees through communication: dual mediation paths

2020 ◽  
Vol 32 (5) ◽  
pp. 1881-1904
Author(s):  
Tuan Trong Luu
Keyword(s):  
Food Waste ◽  
Role Identity ◽  
Waste Reduction ◽  
Frontline Employees ◽  
Waste Prevention ◽  
Content Type ◽  
Work Related ◽  
Quality Of Food ◽  
The Impact

Purpose Food waste behavior in the workplace or work-related gatherings has been less researched compared to that in household context. This study aims to bridge this gap through unfolding how and when quality of food waste prevention communication mitigates food waste behavior among frontline employees in the hospitality workplace. Design/methodology/approach Participants in this research comprised employees from four- and five-star hotels operating in Vietnam. Findings The results lent credence to the dual mediation channels of moral attitudes toward food wasting and meaningfulness of food waste reduction for the impact of quality of food waste prevention communication on employees’ food waste reduction intention and their reduced food waste behavior. The contingency role of employees’ green role identity was marginally confirmed for the nexus between employees’ food waste reduction intention and their food waste behavior. Originality/value This inquiry advances the understanding of mechanisms underlying work-related food waste behavior among hospitality employees.

Comparison of the effects of the food supplementation programmes of ICDS centers and primary schools at Bali Gram Panchayat, Arambagh, West Bengal, India

2014 ◽  
Vol 34 (3/4) ◽  
pp. 232-246
Author(s):  
Gopal Chandra Mandal ◽  
Kaushik Bose ◽  
Slawomir Koziel
Keyword(s):  
Nutritional Status ◽  
Primary Schools ◽  
West Bengal ◽  
Food Supplementation ◽  
Content Type ◽  
Active Involvement ◽  
Quality Of Food ◽  
The Government ◽  
Better Than

Purpose – Developing countries like India, accounts for about 40 percent of undernourished children in the World and it is largely due to the result of dietary inadequacy in relation to their needs. The purpose of this paper was to evaluate the changes in the nutritional status of the children, from their preschool days to the present primary school days. Design/methodology/approach – The present investigation was conducted at 20 Integrated Child Development Service (ICDS) centers (Center-A) and 15 primary schools (Center-B) in Bali Gram Panchayat, Arambag, Hooghly District of West Bengal, India, at an interval of three to four years. A total of 1,012 children (boys=498; girls=514) aged two to six years old enrolled in these ICDS centers and a total of 603 children (boys=300, girls=303), aged five to ten years were studied from the 15 primary schools who were the beneficiaries of ICDS centers. Underweight (weight-for-age Z-score (WAZ)) and wasting (weight-for height Z-score (WHZ)) were used to assess the nutritional status. Findings – The nutritional situation (both in case of underweight and wasting) was better in Center B as compared with Center A. In general, the nutritional condition of boys was better than girls. Center had a very significant effect on both WAZ as well as WHZ, irrespective of age and sex. Sex has a significant impact only on WAZ. Interestingly, there was no significant sex-center interaction for both WAZ as well as WHZ. The children of the area were getting Mid Day Meal supplied through the school authorities which was comparatively better than the ICDS centers’ food supplementation. Better monitoring of nutritional supplementation at primary schools may be an important factor. Practical implications – In ICDS centers, only the Anganwari worker is responsible in running and implementing the programs offered by the Government. However, at primary schools, the active involvement of all the teachers to run the program may have effectively led to have better results. Furthermore, the Government's focus should not be only on the increase the area covered by the ICDS program, but focus should be to increase the quality of food supplied, proper monitoring of the implementation and increase the allocation of funds. Appropriate measures may be taken by the authorities regarding this. Originality/value – The results of the study will help in policy making in reducing the prevalence of undernutrition.

Hedonic experiences at heritage attractions: the visitor’s perspective

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ana Carolina Bender ◽  
Manuela Guerreiro ◽  
Bernardete Dias Sequeira ◽  
Júlio Mendes
Keyword(s):  
Design Methodology ◽  
Theory And Practice ◽  
Structured Interviews ◽  
Content Type ◽  
Heritage Sites ◽  
Exploratory Approach ◽  
Hedonic Experience ◽  
Using Data

Purpose The purpose of this study is to explore the hedonic experience and its formation at heritage attractions. Design/methodology/approach A qualitative and exploratory approach was applied, using data from 21 semi-structured interviews and three in-situ focus groups. Findings Findings highlight that senses, imagery and emotions are stimulated by the physical landscape and by triggers of memorable experiences. Research limitations/implications To further explore this topic, a broader range of heritage attractions and perspectives from the diverse stakeholders involved in the management and consumption of these sites is needed. Originality/value Given the scarcity of research dedicated to the hedonic experience at heritage sites, this study provides a contribution by exploring the visitor’s perspective and points out relevant insights. As the hedonic feelings of pleasure, comfort and related affective responses impact the quality of memorable experiences, relevant implications for theory and practice are discussed.

Addressing food loss and waste prevention

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Burcu Kör ◽  
Adriana Krawczyk ◽  
Ingrid Wakkee
Keyword(s):  
The Netherlands ◽  
Food Waste ◽  
Household Consumption ◽  
Resource Scarcity ◽  
Advanced Technology ◽  
Waste Prevention ◽  
Structured Interviews ◽  
Content Type ◽  
Food Loss

PurposeFood waste is one of the most challenging issues humanity is currently facing. Therefore, there has been a growing interest in the prevention of food waste because of world hunger, environmental impacts, resource scarcity and economic costs. The purpose of the study is to investigate the factors that influence food waste and the role of technology in tackling food waste in India and the Netherlands.Design/methodology/approachIn order to explore differences in food loss and waste further this study will examine a number of practices on both the production and the consumer side, in a developing country and a developed country with different culture/economic backgrounds: India and the Netherlands. The factors that influence food waste were examined with a preliminary qualitative study, which consists of semi-structured interviews, and quantitative research that comprises a survey. Semi-structured interviews were conducted in both India and the Netherlands, which consists of five interviews. The survey data was collected from 78 individuals from India and 115 individuals from the Netherlands.FindingsOne of the main findings of the research is food waste is divided into waste within agricultural production (i.e. food loss) and final household consumption (i.e. food waste). Different factors influence food loss in different stages in the supply chain. Some of these factors include wastage during processing, storage, transportation and at the market-place. New technologies can utilize food loss for new purposes, so food loss is reduced to the minimum. Food waste is mainly influenced by food passing expiry date, food that is left too long in the fridge and consumers buying too much food. In final household consumption, technologies such as digital platforms enable individuals or organizations to share and donate their food, thereby creating awareness on food waste prevention and the environmental and ethical benefits.Originality/valueThe authors examine to what extent and in which ways supporting consumers to minimize food waste can be achieved via three stages: (1) understanding and evaluating food loss and waste, (2) identifying the factors that influence food loss and waste, (3) understanding consumer behaviors to encourage food waste reduction and (4) identifying the technological impact that would reduce food waste. As such, this paper contributes to ongoing debates about food waste by looking at the role of context and culture and by exploring differences between developed and developing countries. Also, the authors advance the debate by exploring both the role of advanced technology such as blockchain and drones in both preventing loss and waste as well as non-technological mechanisms.

Muslim minority women in Western Thrace: any room for transformative learning?

2018 ◽  
Vol 60 (6) ◽  
pp. 596-607
Author(s):  
Eugenia Panitsides ◽  
Eirini Andromachi Kiouka
Keyword(s):  
Transformative Learning ◽  
Qualitative Data ◽  
Minority Women ◽  
Structured Interviews ◽  
Limited Sample ◽  
Human Right ◽  
Right To Education ◽  
Content Type ◽  
Muslim Minority ◽  
Views And Perceptions

Purpose The purpose of this paper is to gain meaningful insights in the learning background, experiences and potential of Muslim minority women in Western Thrace. Design/methodology/approach Qualitative data were obtained through 12 semi-structured interviews, which underwent a three-level qualitative analysis, following the “grounded theory” methodology. Findings It was depicted that Muslim minority women in Western Thrace are susceptible to patriarchal gender norms governed by stereotypes that restrict women to reproductive and caring roles and deprive them of the fundamental human right to education. Although the data suggest that learning in adulthood evidently bears some transformative dynamic, the limited adult learning experiences of some interviewees in this study are far from accounting for any substantial transformation at the personal or community level. Research limitations/implications Subjectivity, biased responses and a limited sample are among research limitations, impeding the generalization of the results and calling for further investigation. Originality/value The originality of the study stems from providing a difficult to reach sample of underprivileged women with the opportunity to express their views and perceptions as regards education and learning, drawing on the identification of specific areas for potential interventions in order to transform their lives and communities.

scholarly journals Two concepts of community in the Niger Delta

2017 ◽  
Vol 10 (3) ◽  
pp. 254-269 ◽  
Author(s):  
Nwamaka Okeke-Ogbuafor ◽  
Tim Gray ◽  
Selina Stead
Keyword(s):  
Sense Of Place ◽  
Niger Delta ◽  
Quantitative Data ◽  
Qualitative Data ◽  
Strong Sense ◽  
Content Type ◽  
Solid Foundation ◽  
Attachment To Place ◽  
Poor Communities

Purpose This paper aims to understand what two apparently contrasting concepts of communality and place attachment say about the quality of community life in the Niger Delta. Design/methodology/approach The research for this paper relied on extensive qualitative and quantitative data: qualitative data were collected from five oil-rich and three oil-poor communities across Ogoniland, while quantitative data were collected from four of these communities. Thematic content analysis was used to interpret the qualitative data, while the quantitative data were analysed through Excel. Findings Most participants from both oil-rich and oil-poor communities strongly reject a social sense of communality and strongly endorse a geographical sense of place. Practical implications The wider implication of this finding is that proponents of community development (CD) have a choice between either the cynical option of noting that Ogoni’s strong sense of place means that they will tolerate limited CD, or the noble option of noting that Ogoni’s strong sense of place is a solid foundation on which to build sustainable CD by empowering citizens to create their own future. Originality/value The originality of this study is twofold. First, it shows the complexity of people’s sense of community encompassing widely different and possibly contradictory elements. Second, it reveals the strength and persistence of people’s attachment to place despite its physical shortcomings.

The influence of the structure of employees on sensory quality of restaurants' food

2014 ◽  
Vol 116 (3) ◽  
pp. 527-543 ◽  
Author(s):  
Dragan Tešanovic ◽  
Milovan Krasavcic ◽  
Bojana Miro Kalenjuk ◽  
Milijanko Portic ◽  
Snježana Gagic
Keyword(s):  
Sensory Quality ◽  
Second Phase ◽  
Content Type ◽  
Level Of Education ◽  
Third Phase ◽  
Practical Evaluation ◽  
Quality Of Food ◽  
The Impact ◽  
Practical Implications

Purpose – The aim of this paper is to determine the sensory quality of food in restaurants by professional food evaluators and to research the impact of education, age and number of employees on the quality of food. Design/methodology/approach – In the first phase five trained food tasters evaluated the sensory quality of food. In the second phase, the analysis of the structure of employees was done by establishing their level of education, age and number of employees. In the third phase the regression and correlation analysis was done with the aim to establish the impact of the level of education, age and number of employees on the sensory quality of food. Findings – The sensory evaluation has shown that the evaluated food is of moderate quality. Correlation matrix has shown that the education level of employees has a high impact on the sensory quality of food. There is a correlation between the number of employees, their age and their education. Practical implications – Obtained results are the indicators of the quality of food in restaurants in the region and they can serve for the improvement of quality. They have shown that education and staff training can contribute to a better quality of food. Established methodology can also contribute to the practical evaluation of quality. Originality/value – This paper is reflected on the specific application of methodology of the sensory analysis of food in restaurants. The paper pointed to the impact of employees on the sensory quality of food by statistical methods. Statistical results which point to the great impact of the level of education of employees on the sensory quality of food in restaurants are particularly valuable.

scholarly journals Assessing the quality of collaboration towards the achievement of Sustainable Energy Innovation in PFI school projects

2015 ◽  
Vol 8 (3) ◽  
pp. 408-440 ◽  
Author(s):  
Sulafa M. Badi ◽  
Stephen D Pryke
Keyword(s):  
Public Sector ◽  
Private Sector ◽  
Sustainable Energy ◽  
Primary Data ◽  
Future Research ◽  
Limited Attention ◽  
Structured Interviews ◽  
Content Type ◽  
Energy Innovation

Purpose – The purpose of this paper is to examine the quality of collaboration towards Sustainable Energy Innovation (SEI) in Private Finance Initiative (PFI) projects. While the capacity of PFI to encourage collaboration towards innovation is largely advocated by its proponents; however, it remains to be supported by empirical evidence. Design/methodology/approach – Adopting the Complex Product System (CoPS) innovation management model, the authors assess the quality of collaboration at the interface between the innovation superstructure of public sector clients and users, and the innovation infrastructure of private sector designers, contractors and operators. Two interactional elements are examined upon which the quality of collaboration is assessed: openness of communication and alignment of objectives. The authors apply the model to four new-built PFI school projects within the context of the UK government Building Schools for the Future Programme. Semi-structured interviews with total of 50 key stakeholders were used as the primary data collection method. Findings – PFI has introduced a number of problematic issues weakening collaborative efforts towards innovation in the project environment. Particularly, the study underlines the restricting internal contractual relationships within the integrated Project Company and the misalignment of Design-Construction-Operation sustainability objectives. It also highlights ineffective communication with public sector clients and users brought in by the restricted nature of PFI engagement processes as well as the misalignment of public sector-private sector sustainability objectives. Research limitations/implications – The qualitative nature of the chosen research methodology limits the ability to generalise. The research findings need to be confirmed or rejected by means of quantitative research as representative of all PFI projects. Practical implications – The study emphasizes the public authority’s role in relation to providing the necessary conditions for the creation of a collaborative environment conducive to SEI in PFI projects. Originality/value – The study was able to expand the understanding of innovation and collaboration management processes in PFI projects in three respects: First, addressing the limited attention to innovation in PFI research, the study is the first to examine the quality of collaboration in PFI projects towards the implementation SEI. Second, examining the quality of collaboration in PFI projects through the lens of CoPS provides a new understanding of sustainability innovation and strongly indicates that the CoPS model should be expanded to account for the dynamics of innovation processes in the procurement of sustainable CoPS. Third, the explorative nature of the study was useful in generating research hypotheses that can form the basis for future research on SEI in PFI projects.

ISO 9001 and ISO/IEC 17025

2017 ◽  
Vol 34 (3) ◽  
pp. 406-417 ◽  
Author(s):  
José Barradas ◽  
Paulo Sampaio
Keyword(s):  
Measuring Equipment ◽  
Iso 9001 ◽  
Structured Interviews ◽  
Quality Management Systems ◽  
Content Type ◽  
Customer Perception ◽  
Accredited Laboratories ◽  
The Impact ◽  
Level Of Importance

Purpose According to the ISO 9001 standard, all the certified companies should calibrate their measuring equipment. By doing so, companies can guarantee, with rigor and quality, its measurement and use reliable data for monitoring the quality of their products. However, a metrology laboratory is not required to have an ISO 9001 certification or ISO/IEC 17025 accreditation. At this moment, there are companies with their quality management systems certified according to the ISO 9001 standard which have metrology laboratories to make internal checks of their measuring equipment. On the other hand, there are companies with ISO/IEC 17025-accredited laboratories. Finally, there are companies that have their QMS certified according to ISO 9001 and also their metrology laboratory accredited by ISO/IEC 17025. In this case the metrology laboratory must comply with the requirements of both standards. Thus, the purpose of this paper is to analyze the level of importance of the ISO 9001 and ISO/IEC 17025 standards from the perspective of a metrology laboratory. Design/methodology/approach The research methodology used to conduct this research was supported in case studies that had been carried out in nine metrology laboratories. The information was gathered based on semi-structured interviews. Findings After an analysis and discussion over the data obtained, the authors verified that the impact on customer perception is significantly positive, if the metrology laboratory is simultaneous certified and accredited. Originality/value From the laboratories perspective, the issue analyzed in this paper is of the utmost importance and the aim is to give the contribution in order to clarify this kind of organizations of which could be the best option for their context.

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