Got waste: knowledge, behavior and self-assessment on food waste of university students in Germany

Gabriel, Andreas; Rombach, Meike; Wieser, Hannah; Bitsch, Vera

doi:10.22434/ifamr2020.0145

Cited by 10 publications

(12 citation statements)

References 68 publications

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“…Food consumption behavior plays a key role toward food waste reduction (Gabriel, et al, 2021). However, it is important to highlight the impact of cultural background, social context and education on food waste awareness, as well as the role of personal experience, cognition and social influences in the field of food waste attitude.…”

Section: Definitions: Food Waste Awareness Attitude and Behaviormentioning

confidence: 99%

The Role of Education Toward Food Waste Minimization

Amicarell¹,

Poladian²,

Aluculesei³

et al. 2021

New Trends in Sustainable Business and Consumption

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Food waste represents a social, economic and environmental issue, and has been accounted among the 17 Sustainable Development Goals in terms of responsible food production and consumption. However, although authorities and academia have been interested in the issue, several efforts must be enhanced to educate people on sustainable food consumption behaviors. The present paper, according to a brief systematic and configurative literature review conducted on Web of Science Core Collection (WoS) from February 2011 to February 2021, tries to answer the following research question: How education could be enhanced to increase food waste awareness/perception among young generations? First, it has emerged that young generations are completely aware of food waste phenomenon, are largely interested in environmental issues but still generate huge amounts of food waste. Therefore, considering that young people seem to have a high reactivity in relation to environmental concerns, it is fundamental to steer this attitude toward more sustainable behavior patterns through food education. In addition, people between 18-35 years old represent the "healthy carriers" of inspiration, hope and culture on sustainable development. However, several efforts to make education interactive, comprehensive, engaging and inclusive are essential. Results highlight the opportunity of creating innovative education systems, interactive application, technical sheets adapted to different ages, in order to illustrate the precise meaning of food waste in terms of social, economic and environmental consequences. Finally, the authors stress the importance difference between education about sustainable development and education for sustainable development, which has to be intended as a purpose.

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Section: Definitions: Food Waste Awareness Attitude and Behaviormentioning

confidence: 99%

The Role of Education Toward Food Waste Minimization

Amicarell¹,

Poladian²,

Aluculesei³

et al. 2021

New Trends in Sustainable Business and Consumption

View full text Add to dashboard Cite

show abstract

“…While the theoretical implications of the article are based on a literature review, the practical implications will point the readers to the emerging world of novel methodological approaches to understanding human decision-making and agri-food practices. Gabriel et al (2021) analyzes the relationship between knowledge of food waste and students' behavior regarding food waste in Germany. Explorative in nature, the article also examines whether students tend to display social desirability bias when self-reporting on food waste behavior.…”

Section: Celebrating 30 Years Of Ifamr Scholarship: the Selected Papersmentioning

confidence: 99%

Advancing food and agribusiness management research: IFAMA 2020 best papers

Hasanov

Trienekens

Dolfsma

2021

IFAM

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This Special Issue presents the seven best papers from the 30th IFAMA 2020 World Congress, reflecting the richness and quality of the agri-food business and management scholarship that IFAMA facilitates and promotes. They reveal the diversity of research topics and current practices related to the most pressing agri-food business and management issues. Whether the papers discuss vegetable producers cooperatives in Cambodia, innovation intermarries and enhancing collaboration in Sweden, or information nudges in ornamental plant labeling in the United States, the papers in this Special Issue illustrate the need for variegated professional and academic skills and expertise represented in IFAMA.

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“…Ko and Lu [ 64 ], on the other hand, said that education in the human-nutrition and food-service professions helps manage leftover food. Students with an increased interest in food and food waste are more likely to avoid throwing food away [ 65 ].…”

Section: Introductionmentioning

confidence: 99%

The Impact of the Nutritional Knowledge of Polish Students Living Outside the Family Home on Consumer Behavior and Food Waste

Nicewicz

Bilska

2022

IJERPH

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Food waste remains a major problem for the world and food security. Despite the fact that consumers are significant producers of food waste, little research attention has been paid to young people who are in college and living away from the family home. The present study aimed to assess food waste among college students living away from the family home, taking into account the nutritional knowledge acquired during college. In addition, the goal was to compare how nutritional knowledge affects food waste and consumer behavior in the study group. Descriptive statistics were performed on behaviors with food management at home, as well as shopping planning and self-shopping at the store, for the total respondents, students with nutritional knowledge and students without such knowledge. A chi-square test was performed to show whether the field of study influences the frequency of food throwing away and the appropriate management of excess food. Spearman’s rank correlations were calculated for the frequency of food discarding, the frequency and amount of shopping and the field of study. The results indicate that the field of study determined food discarding and appropriate food management (p < 0.05), while it was found that fermented dairy beverages, fruits and vegetables and bread were the most frequently discarded foods in both study groups (p < 0.05). Students with nutritional knowledge were less likely to throw away food compared to students without nutritional knowledge and were better at managing excess food.

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Got waste: knowledge, behavior and self-assessment on food waste of university students in Germany

Cited by 10 publications

References 68 publications

The Role of Education Toward Food Waste Minimization

The Role of Education Toward Food Waste Minimization

Advancing food and agribusiness management research: IFAMA 2020 best papers

The Impact of the Nutritional Knowledge of Polish Students Living Outside the Family Home on Consumer Behavior and Food Waste

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