Publication details

Food wasting: A study among Central European four-member families



Year of publication 2015
Type Article in Periodical
Magazine / Source International Food Research Journal
MU Faculty or unit

Faculty of Medicine

Field Hygiene
Keywords Food waste determinants; Food waste estimation; Food waste management; Food waste structure; Food wasting
Description Food wasting is a serious economic, environmental, social and also nutritional problem. This study focused on description of total amount and structure of food wasting in 17 selected Central European families of four members living in the Czech republic. Observed persons estimated the amount of their food waste for 5 days in average 354,41 g per household, while the real amount was 1011,65 g. Underestimation of waste quantity is highly significant (Wilcoxon pair test p= 0.002278). We found a significant positive correlation between the age difference between children and food waste amount (correlation coefficient 0.5739, p = 0.016). Among the most frequent wasted food there was milk and dairy products, then fresh vegetable, followed by cereals, then unconsumed pre-prepared foods and fruit, together with smoked meat products, followed by residues of food on a plate. Raw meat, fish, preserved products and sweets were not a subject of food wasting. Among the suitable strategies aimed at reducing food waste is also the inclusion of this issue in the education system at all levels.

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