Food Waste Management Strategies suitable for households as sustainable food
Vol 8, Issue 5, 2024
VIEWS - 258 (Abstract) 166 (PDF)
Abstract
Lack of knowledge, attitude, and behavior in managing leftover foods in households impacts the natural ecosystem and food chain, particularly in developing countries. This research aims to analyze appropriate methods for reducing and processing food waste produced in household areas. This research method uses qualitative research with operational research methods carried out for 6 months on 25 housewives in Pondok Labu Village in South Jakarta, Indonesia. The research was carried out in 3 stages, the first stage before the intervention, the second stage providing the intervention, and the third stage after the intervention. Results showed that before the intervention, on average each respondent produced 351 g of food waste each day. This amount decreased to 8.43 g/day after respondents participated in socialization to reduce food waste and training to manage food waste. The concluded that a combination of education and training improves knowledge, attitude, and behavior in household food waste management and helps moderate food waste generation.
Keywords
Full Text:
PDFReferences
Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. https://doi.org/10.1016/0749-5978(91)90020-t
Aschemann-Witzel, J., Giménez, A., & Ares, G. (2020). Suboptimal food, careless store? Consumer’s associations with stores selling foods with imperfections to counter food waste in the context of an emerging retail market. Journal of Cleaner Production, 262, 121252. https://doi.org/10.1016/j.jclepro.2020.121252
Cappellini, B., & Parsons, E. (2012). Practising Thrift at Dinnertime: Mealtime Leftovers, Sacrifice and Family Membership. The Sociological Review, 60(2_suppl), 121–134. https://doi.org/10.1111/1467-954x.12041
Center, B. (2019). Food sustainable index food loss and food waste country ranking USA.
Central Bureau of Statistics Indonesia. (2019). Food Waste in Indonesia.
Chapman, B., Eversley, T., Fillion, K., et al. (2010). Assessment of Food Safety Practices of Food Service Food Handlers (Risk Assessment Data): Testing a Communication Intervention (Evaluation of Tools). Journal of Food Protection, 73(6), 1101–1107. https://doi.org/10.4315/0362-028x-73.6.1101
Conrad, Z., Niles, M. T., Neher, D. A., et al. (2018). Relationship between food waste, diet quality, and environmental sustainability. PLOS ONE, 13(4), e0195405. https://doi.org/10.1371/journal.pone.0195405
Danil, M. (2013). The Effect of Income on Consumption Levels in Civil Servants at the Bireuen Regency Regent’s Office. Journal of Economics. 4(7), 7–9.
Evans, D. (2012). Binning, Gifting and Recovery: The Conduits of Disposal in Household Food Consumption. Environment and Planning D: Society and Space, 30(6), 1123–1137. https://doi.org/10.1068/d22210
Garnett, T. (2011). Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)? Food Policy, 36, S23–S32. https://doi.org/10.1016/j.foodpol.2010.10.010
Graham-Rowe, E., Jessop, D. C., & Sparks, P. (2014). Identifying motivations and barriers to minimising household food waste. Resources, Conservation and Recycling, 84, 15–23. https://doi.org/10.1016/j.resconrec.2013.12.005
Grunert, K. G., Wills, J. M., & Fernández-Celemín, L. (2010). Nutrition knowledge, and use and understanding of nutrition information on food labels among consumers in the UK. Appetite, 55(2), 177–189. https://doi.org/10.1016/j.appet.2010.05.045
Hartmann, C., & Siegrist, M. (2018). Development and validation of the Food Disgust Scale. Food Quality and Preference, 63, 38–50. https://doi.org/10.1016/j.foodqual.2017.07.013
Hebrok, M., & Boks, C. (2017). Household food waste: Drivers and potential intervention points for design – An extensive review. Journal of Cleaner Production, 151, 380–392. https://doi.org/10.1016/j.jclepro.2017.03.069
Hossain, N. (2017). Global hunger index: the inequalities of hunger. Available online: https://www.globalhungerindex.org/pdf/en/2017.pdf (accessed on 14 February 2020).
Jarjusay, F. (2017). Consumers’ Awareness and Knowledge about Food Waste in Selangor, Malaysia. (2017). International Journal of Business and Economic Affairs, 2(2). https://doi.org/10.24088/ijbea-2017-22002
Jörissen, J., Priefer, C., & Bräutigam, K. R (2015). Food Waste Generation at Household Level: Results of a Survey among Employees of Two European Research Centers in Italy and Germany. Sustainability, 7(3), 2695–2715. https://doi.org/10.3390/su7032695
Koivupuro, H. K., Hartikainen, H., Silvennoinen, K., et al. (2012). Influence of socio‐demographical, behavioural and attitudinal factors on the amount of avoidable food waste generated in Finnish households. International Journal of Consumer Studies, 36(2), 183–191. Portico. https://doi.org/10.1111/j.1470-6431.2011.01080.x
Kouprie, M., & Visser, F. S. (2009). A framework for empathy in design: stepping into and out of the user’s life. Journal of Engineering Design, 20(5), 437–448. https://doi.org/10.1080/09544820902875033
McCarthy, M., Brennan, M., Kelly, A. L., Ritson, C., de Boer, M., & Thompson, N. (2007). Who is at risk and what do they know? Segmenting a population on their food safety knowledge. Food Quality and Preference, 18(2), 205–217. https://doi.org/10.1016/j.foodqual.2005.10.002
Ministry of Environment and Forestry Indonesia. (2018). Food Leftovers 2017–2018.
Ministry of National Development Planning of the Republic of Indonesia. (2020). Food waste data 2000–2019.
Ministry of Manpower of the Republic of Indonesia. (2020). Regional Minimum Salary in Indonesia.
Newsome, R., Balestrini, C. G., Baum, M. D., et al. (2014). Applications and Perceptions of Date Labeling of Food. Comprehensive Reviews in Food Science and Food Safety, 13(4), 745–769. Portico. https://doi.org/10.1111/1541-4337.12086
Porpino, G., Parente, J., & Wansink, B. (2015). Food waste paradox: antecedents of food disposal in low income households. International Journal of Consumer Studies, 39(6), 619–629. Portico. https://doi.org/10.1111/ijcs.12207
Quested, T. E., Marsh, E., Stunell, D., & Parry, A. D. (2013). Spaghetti soup: The complex world of food waste behaviours. Resources, Conservation and Recycling, 79, 43–51. https://doi.org/10.1016/j.resconrec.2013.04.011
Reisch, L. A., & Gwozdz, W. (2011). Chubby cheeks and climate change: childhood obesity as a sustainable development issue. International Journal of Consumer Studies, 35(1), 3–9. Portico. https://doi.org/10.1111/j.1470-6431.2010.00893.x
Rochwulaningsih, Y. (2017). Dinamika Gerakan Lingkungan dan Global Environmental Governance. Jurnal Sejarah Citra Lekha, 2(2), 151. https://doi.org/10.14710/jscl.v2i2.16188
Schanes, K., Dobernig, K., & Gözet, B. (2018). Food waste matters—A systematic review of household food waste practices and their policy implications. Journal of Cleaner Production, 182, 978–991. https://doi.org/10.1016/j.jclepro.2018.02.030
Stancu, V., Haugaard, P., & Lähteenmäki, L. (2016). Determinants of consumer food waste behaviour: Two routes to food waste. Appetite, 96, 7–17. https://doi.org/10.1016/j.appet.2015.08.025
UNEP. (2014). Prevention and Reduction of Food and Drink Waste in Businesses and Households—Guidance for Governments, Local Authorities, Businesses and Other Organisations. UK.
van der Werff, E., Steg, L., & Keizer, K. (2013). The value of environmental self-identity: The relationship between biospheric values, environmental self-identity and environmental preferences, intentions and behaviour. Journal of Environmental Psychology, 34, 55–63. https://doi.org/10.1016/j.jenvp.2012.12.006
Vinnari, M., & Tapio, P (2012). Sustainability of diets: From concepts to governance. Ecological Economics. 2012, 74, 46–54.
Vermeir, I., & Verbeke, W. (2006). Sustainable Food Consumption: Exploring the Consumer “Attitude—Behavioral Intention” Gap. Journal of Agricultural and Environmental Ethics, 19(2), 169–194. https://doi.org/10.1007/s10806-005-5485-3
Verplanken, B., & Herabadi, A. (2001). Individual differences in impulse buying tendency: feeling and no thinking. European Journal of Personality, 15(1_suppl), S71–S83. https://doi.org/10.1002/per.423
Williams, H., Lindström, A., Trischler, J., et al. (2020). Avoiding food becoming waste in households—The role of packaging in consumers’ practices across different food categories. Journal of Cleaner Production, 265, 121775. https://doi.org/10.1016/j.jclepro.2020.121775
DOI: https://doi.org/10.24294/jipd.v8i5.3343
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Sri Setiawati Tumuyu, Hayati Sari Hasibuan, Aryani Zahara Kartini
License URL: https://creativecommons.org/licenses/by/4.0/
This site is licensed under a Creative Commons Attribution 4.0 International License.