Review: Weighing up Australian Values

Gunders, Lisa

doi:10.1177/1329878x0812600124

Cited by 2 publications

(2 citation statements)

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“…These results indicate that Bulgarian students eat the majority of their food when eating out and throw away a small portion. In comparison, according to a report (Gunders, and Bloom, 2017) by the National Resources Defense Council, U.S. restaurant customers leave an average of 17% of the food they order uneaten, and 55% of those leftovers remain on the table. This is primarily due to the large portions served at most restaurants, but often people order more than they can eat or do not take the food home.…”

Section: Resultsmentioning

confidence: 99%

Reducing Food Waste When Eating Out – Research on the Perceptions of Bulgarian Students

2024

IDARA

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Food waste is a critical global challenge with far-reaching environmental and social consequences. Addressing this issue requires understanding consumer behaviours, habits, and knowledge related to food waste. Research on food waste in eating out covers various aspects, including factors that contribute to food waste, consumer behaviour and potential solutions. Key to understanding the problem of food waste and to finding and implementing effective solutions is research into the knowledge and behaviour of young people, and students in particular, regarding dietary choices, eating habits, food waste and their attitudes towards food in general. This paper delves into the urgency of reducing food waste, encompassing its definition, stages in the food supply chain, and its relevance to achieving Sustainable Development Goals (SDGs). The European Union's efforts and Bulgaria's initiatives provide context to the broader discourse on food waste reduction. Тhe European Commission has set out a number of policies and instruments aimed at reducing food loss and waste as part of the Circular Economy Action Plan and the Farm to Fork Strategy. In line with EU objectives, a National Programme for the Prevention and Reduction of Food Loss (2021-2026) has been developed in Bulgaria, which sets out the framework for joint action to reduce food loss and waste and for society to rethink its attitudes to food consumption and value. However, food waste problems at the consumer level in Bulgaria are understudied. The aim of the current study is to explore the personal perceptions and behaviours of Bulgarian students towards food waste when eating out. Information was collected through a structured online questionnaire. The survey was conducted during the academic year 2022/2023 among Bulgarian students of the University of National and World Economy in Sofia, Bulgaria. There were 123 participants between the ages of 18 and 35. The main findings of the study showed that over 50% of the respondents were of the opinion that the largest amount of food waste is generated when eating out. The majority of the respondents have stated that they throw away less than 5% of their food when eating out and they take the leftovers home „often“ or „sometimes“, which indicates that Bulgarian students eat most of the food they order when eating out and throw away a small portion of it. Overall, this research contributes to the understanding of food waste patterns and encourages targeted interventions to promote sustainable consumption among students and beyond. Key words: food waste, eating out, students, Bulgaria JEL codes: Q18, Q53

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Section: Resultsmentioning

confidence: 99%

Reducing Food Waste When Eating Out – Research on the Perceptions of Bulgarian Students

2024

IDARA

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“…However, traditional food packaging systems remain to be improved in terms of communicating food quality and safety. For example, date labels that indicate food quality, such as “best before”, “use by”, “sell by”, and “expire on”, routinely mislead consumers into discarding food products that pass peak quality but are still safe to consume . In addition, traditional food packaging materials are inert and thus cannot inhibit foodborne pathogens or report information on food safety to prevent foodborne illnesses.…”

Section: Introductionmentioning

confidence: 99%

Boosting Food System Sustainability through Intelligent Packaging: Application of Biodegradable Freshness Indicators

Boyarkina

Liao

Lin

et al. 2023

ACS Food Sci. Technol.

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World hunger is getting worse, while one-third of foods produced around the globe is wasted and never consumed. It is vital in reducing food waste to promote the sustainability of agri-food systems. Intelligent packaging embedded with freshness indicators can monitor food freshness in a real-time manner and be deployed for cutting food waste produced due to predetermined expiration date and informing consumers of food safety. Biodegradable halochromic films have been increasingly utilized as freshness indicators because of their low environmental impact. In this review, recent advances in biodegradable halochromic indicators for intelligent packaging are reported. The pH-responsive behaviors of natural pigments, the development of biodegradable solid supports for freshness indicators, the colorimetric response of freshness indicators to food products and simulated models, and future challenges in this field are discussed. Particularly, novel technologies coupled with halochromic indictors are highlighted, including sensor arrays, nanocomposites, smartphone-assisted detection, and ink-free printing.

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Review: Weighing up Australian Values

Cited by 2 publications

References 0 publications

Reducing Food Waste When Eating Out – Research on the Perceptions of Bulgarian Students

Reducing Food Waste When Eating Out – Research on the Perceptions of Bulgarian Students

Boosting Food System Sustainability through Intelligent Packaging: Application of Biodegradable Freshness Indicators

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