ŠIMŮNEK, Jan, Zuzana DERFLEROVÁ BRÁZDOVÁ and Kateřina VÍTŮ. Food wasting: A study among Central European four-member families. International Food Research Journal. Serdang: Universiti Putra Malaysia, 2015, vol. 22, No 6, p. 2679-2683. ISSN 1985-4668.
Other formats:   BibTeX LaTeX RIS
Basic information
Original name Food wasting: A study among Central European four-member families
Authors ŠIMŮNEK, Jan (203 Czech Republic, guarantor, belonging to the institution), Zuzana DERFLEROVÁ BRÁZDOVÁ (203 Czech Republic, belonging to the institution) and Kateřina VÍTŮ (203 Czech Republic, belonging to the institution).
Edition International Food Research Journal, Serdang, Universiti Putra Malaysia, 2015, 1985-4668.
Other information
Original language English
Type of outcome Article in a journal
Field of Study 30304 Public and environmental health
Country of publisher Malaysia
Confidentiality degree is not subject to a state or trade secret
RIV identification code RIV/00216224:14110/15:00083545
Organization unit Faculty of Medicine
Keywords in English Food waste determinants; Food waste estimation; Food waste management; Food waste structure; Food wasting
Tags EL OK
Tags International impact, Reviewed
Changed by Changed by: Ing. Mgr. Věra Pospíšilíková, učo 9005. Changed: 4/12/2015 10:32.
Abstract
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.
PrintDisplayed: 22/7/2024 07:24