More articles from Volume 12, Issue 1, 2023
Assessment and Evaluation of Emergency Remote Teaching for a Project-Based Assignment on the Production of Eco-Innovative Food Products – A Case Study
Needs to Change Behaviour in Households Producing Lots of Food Waste
Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder
Effect of Fermentation Time on Nutrition Content, Physical Properties, pH, Amino Acids, Fatty Acids Composition and Organoleptics on Fermented Mackerel Sausage (Rastrelligerkanagurta Cuvier) Characteristics
Sourdoughs Used in the Preparation of Traditional Bread in the Province of Figuig in Eastern Morocco
Citations
1
Margit Närvä, Jarmo Alarinta, Gun Wirtanen
(2024)
The amount of food waste and food packages generated in various-sized households with university students
International Journal of Sustainability in Higher Education, 25(9)
10.1108/IJSHE-05-2023-0179Needs to Change Behaviour in Households Producing Lots of Food Waste
Sein¨ajoki University of Applied Sciences, Kampusranta 9, P.O. Box 412, FI-60101 Sein¨ajoki, FINLAND
Sein¨ajoki University of Applied Sciences, Kampusranta 9, P.O. Box 412, FI-60101 Sein¨ajoki, FINLAND
Sein¨ajoki University of Applied Sciences, Kampusranta 9, P.O. Box 412, FI-60101 Sein¨ajoki, FINLAND
Published: 18.04.2023.
Volume 12, Issue 1 (2023)
pp. 29-41;
Abstract
The purpose of this research was to investigate avoidable food waste among households of students studying in higher education in Sein¨ajoki. The focus was to quantify the avoidable food waste in different-sized households. The focus was also to specify food categories wasted, and the main reasons for avoidable food waste accumulated. The participating households weighed all their food waste during the one-week monitoring period recording the data on an Excel spreadsheet. The university students taking part in the study were introduced to the work by video instruction. In total 421 households with 918 persons took part in this study. It was found that the average amount of avoidable food waste was equal to 25.2 kg/person/year. In single person households, the amount was 36.6 kg/year. The amount for households with five or more persons was 80.0 kg/household i.e. 14.1 kg/person. This research showed that 25 % of the households caused 56 % of the avoidable food waste, which means that main efforts should be targeted to this ’heavy wasting’ group. One way of improving the good practices would be to share good habits related to lowering food waste among university students through peer learning. This study is aimed to awaken the ’heavy wasting’ university student to change their attitude and behaviour.
Keywords
References
Citation
Copyright
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Article metrics
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
