Dietary Catering: The Perfect Solution for Rational Food Management in Households

Zborowski, Marek; Mikulec, Anna

doi:10.3390/su14159174

Cited by 8 publications

(6 citation statements)

References 39 publications

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“…Addressing this issue requires a multifaceted approach, including educational campaigns to raise awareness (Puertas et al, 2022), improving waste separation infrastructure (Nepal et al, 2023), collaboration with local authorities or organizations for efficient waste disposal (Budihardjo et al, 2023), and potentially integrating food waste reduction into the curriculum. Food waste can be interpreted as the loss of edible food at different stages of the food chain, including harvesting, production, processing, distribution and consumption (Zborowski & Mikulec, 2022). According to Papargyropoulou et al, (2014) food waste consists of three types based on the type of waste: (1) unavoidable food waste;…”

Section: Resultsmentioning

confidence: 99%

Concept of Food Circular Economy in Technical and Vocational Education: A Comprehensive Review

Ab Hamid,

Kamaruzaman,

Rasul

et al. 2023

IJARBSS

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The concept of a circular economy emphasizes the principle of reduce, reuse, and recycle which is closely related to the issue of food waste management. Through the practice of the concept of circular economy in the food system, issues related to Zero Hunger emphasized in the Sustainable Development Goals can be implemented optimally. Nevertheless, the exposure and understanding of the circular economy in the field of education, especially technical and vocational education, requires this matter to be examined in more depth. The objective of the study is to explore the integration of the circular economy concept in Technical and Vocational Education and Training (TVET). The methodology used is document analysis which is the collection of information from reports and articles from past studies. General and specific keywords were used in information searches in the Scopus, Web of Science (WoS), Education Resource Information Center (ERIC) and Dimensions databases. The concept of a circular economy can be effectively integrated into TVET education through sustainable practices, resource management, waste reduction and closed-loop production processes.

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Section: Resultsmentioning

confidence: 99%

Concept of Food Circular Economy in Technical and Vocational Education: A Comprehensive Review

Ab Hamid,

Kamaruzaman,

Rasul

et al. 2023

IJARBSS

View full text Add to dashboard Cite

show abstract

“…Wiąże się to z niebezpieczeństwem dużej podatności nastolatka na często negatywne oddziaływanie różnych czynników zewnętrznych, takich jak grupa rówieśnicza, media społecznościowe, reklama czy aktualna moda. Dodatkowo na wybór i poziom akceptacji określonych grup pożywienia i wprowadzanych w nich innowacji uzależniony jest od cech socjodemograficznych, takich jak wiek i poziom wykształcenia [16,17,25]. Szybki wzrost masy ciała u dzieci wiąże się dość często z otyłością w późniejszym życiu, co może mieć trwałe reperkusje zdrowotne [19].…”

Section: Wyniki I Dyskusjaunclassified

Wpływ Pandemii Covid-19 Na Zachowania Żywieniowe Dzieci I Młodzieży

Mikulec¹,

Zborowski²,

CISOŃ-APANASEWICZ³

et al. 2022

zntj

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Background. Social isolation turned out to be a new experience that affected many aspects, including those related to the lifestyle of people all around the world. Changing dietary habits, combined with reduced physical activity, may contribute to an increased risk of obesity among children and adolescents. The aim of the study was to determine the impact of the social isolation related to the COVID-19 pandemic on the eating behavior of children and adolescents. The research tool was a questionnaire consisting of open-ended and choice questions concerning issues related to eating behaviors, regularity and frequency of meals, specific product groups and supplements used. Results and conclusion. Most respondents were teenagers aged 13 ÷ 15 and 16 ÷ 18 living in rural areas. Weight gain during the social isolation related to the COVID-19 pandemic was declared by 28.5 % of girls and 36.3 % of boys. The main reasons were a remote learning mode, decreased physical activity, depressed mood, stress, eating and sleep disorders. There were no significant differences in the number of meals consumed before and during the pandemic between boys and girls. Before the pandemic, both groups were comprised mainly by people eating three meals. During the social isolation, the number of people eating five or more meals a day increased in both groups. An increase in the consumption of coffee, tea and salty and sweet snacks was observed. During the pandemic, the number of people undertaking physical activity decreased, so did the average time spend on sports.

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“…It also highlights the need for a peaceful, stable and supportive political, social and economic environment as the foundation to prioritize global food safety [44]. In the context of food insecurity worldwide, significant attention is given to the scale of food loss and waste, which poses a global problem in ethical, social, environmental and economic terms [55,64]. It is estimated that one-third of all food produced globally is wasted due to inadequate management [61].…”

Section: Introductionmentioning

confidence: 99%

The State of Knowledge on Food Safety and Food Waste Among Young Consumers

MIKULEC,

ZBOROWSKI,

CISOŃ-APANASEWICZ

et al. 2023

zntj

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Background. Consumer behavior and food waste are crucial factors that contribute to global food in security. This study aimed to evaluate the knowledge of food safety and food waste young consumers in Poland have. The survey was conducted among young people aged 15 ÷ 29. The impact of education, place of residence and household residence on the knowledge of food safety and food waste was exam ined. The cross-sectional survey was carried out between September and December 2022, using the CAWI technique for data collection. The anonymity and confidentiality of data were ensured. Results and conclusion. The respondent group comprised 640 people. Significant differences were observed in the definition of food safety among groups with different levels of education. The vast ma jority of respondents were not familiar with or did not even hear of the WHO's "5 Keys to Safe Food" (68.1 %), the 2030 Agenda for Sustainable Development (86.3 %) or the concept of sustainable food (59.1 %). On the other hand, when it came to issues of food loss and waste, 86.5 % of respondents were familiar with these concepts. As many as 67.3 % of respondents admitted to throwing food away. The groups differed significantly both in terms of education and place of residence. Based on logistic regres sion, it was estimated that those living alone, those living in the city and those with secondary and higher education were more likely to pay attention to food waste. Based on the survey, it can be concluded that large-scale educational action is needed.

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Dietary Catering: The Perfect Solution for Rational Food Management in Households

Cited by 8 publications

References 39 publications

Concept of Food Circular Economy in Technical and Vocational Education: A Comprehensive Review

Concept of Food Circular Economy in Technical and Vocational Education: A Comprehensive Review

Wpływ Pandemii Covid-19 Na Zachowania Żywieniowe Dzieci I Młodzieży

The State of Knowledge on Food Safety and Food Waste Among Young Consumers

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