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Wang D, Zhang K, Lv X, Xue L, Yang Z, Li P. Analysis of factors influencing college students' food waste behavior and evaluation of labor education intervention. Front Public Health 2024; 12:1372430. [PMID: 38813419 PMCID: PMC11133640 DOI: 10.3389/fpubh.2024.1372430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Accepted: 05/02/2024] [Indexed: 05/31/2024] Open
Abstract
Background Food waste remains a major problem for the world and food security. Despite the fact that consumers are significant producers of food waste, little research attention has been paid to college students. The present study aimed to assess food waste and the influence factors among college students. Additionally, the goal was to improve college students' food waste attitudes and behaviors through labor education. Methods Through an online questionnaire survey, 407 college students from three universities were asked about food waste; 27 students of them were randomly selected as the research object, and labor practice was carried out in groups in the student cafeteria. Mann-Whitney U test was performed to show food waste behavior of college students and logistical regression analysis was used to analyze the factors affecting food waste behavior. Results The results indicated that the food waste is more serious among college students in East China, senior or female students, BMI plays a positive role in food waste among college students, while monthly consumption and peers waste play a negative role in food waste. After participating in the labor education, the students' views and practices toward their peer's food waste have improved. Conclusion The implementation of labor education in college canteens is conducive to the establishment of a correct outlook on labor as well as saving consciousness among college students, and to the formation of a social consciousness of saving.
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Affiliation(s)
- Dandan Wang
- School of Public Health, Xuzhou Medical University, Xuzhou, Jiangsu, China
- Center for Medical Statistics and Data Analysis, Xuzhou Medical University, Xuzhou, Jiangsu, China
- Key Laboratory of Human Genetics and Environmental Medicine, Xuzhou Medical University, Xuzhou, Jiangsu, China
- Xuzhou Engineering Research Innovation Center of Biological Data Mining and Healthcare Transformation, Xuzhou Medical University, Xuzhou, Jiangsu, China
- Jiangsu Engineering Research Center of Biological Data Mining and Healthcare Transformation, Xuzhou Medical University, Xuzhou, Jiangsu, China
| | - Kaiyue Zhang
- Yangzhou Center for Disease Control and Prevention, Yangzhou, Jiangsu, China
| | - Xin Lv
- School of Public Health, Xuzhou Medical University, Xuzhou, Jiangsu, China
| | - Liang Xue
- School of Basic Medical Sciences, Harbin Medical University, Harbin, Heilongjiang, China
| | - Zhenyu Yang
- Department of Public Health and Preventive Medicine, Changzhi Medical College, Changzhi, Shanxi, China
| | - Peng Li
- School of Public Health, Xuzhou Medical University, Xuzhou, Jiangsu, China
- Center for Medical Statistics and Data Analysis, Xuzhou Medical University, Xuzhou, Jiangsu, China
- Key Laboratory of Human Genetics and Environmental Medicine, Xuzhou Medical University, Xuzhou, Jiangsu, China
- Xuzhou Engineering Research Innovation Center of Biological Data Mining and Healthcare Transformation, Xuzhou Medical University, Xuzhou, Jiangsu, China
- Jiangsu Engineering Research Center of Biological Data Mining and Healthcare Transformation, Xuzhou Medical University, Xuzhou, Jiangsu, China
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Liu C, Shang J, Liu C. Exploring Household Food Waste Reduction for Carbon Footprint Mitigation: A Case Study in Shanghai, China. Foods 2023; 12:3211. [PMID: 37685143 PMCID: PMC10486418 DOI: 10.3390/foods12173211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/23/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
With the steady growth of the global population and the accelerated urbanization process, the carbon footprint resulting from food waste has a significant impact on the environment and sustainable development. Considering Shanghai's significance as a major urban center in China and a global hub for economic and cultural activities, this study primarily aims to accurately estimate household food waste generation and calculate the carbon footprint related to edible food waste. It analyzes the factors influencing household food waste generation and reviews the anti-food waste-related policies at both the national and Shanghai regional levels. The study reveals that although the Shanghai municipal government attaches great importance to the issue of food waste, the current policies mainly focus on the catering industry, and there is still a need for further strengthening measures to address food waste at the household level. In Shanghai, the per capita daily food waste generation is 0.57 kg, with 43.42% being edible food waste, contributing to a per capita daily carbon footprint of 1.17 kgCO2eq. Employing the logistic regression analysis to scrutinize the characteristics of the respondents, it is ascertained that education level and annual household income significantly influence food waste generation. In addition, excessive food quantities and expiration dates lead to high-frequency food waste. The culmination of this study is the formulation of a series of pragmatic and impactful policy recommendations aimed at curbing the carbon footprint that stems from food waste.
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Affiliation(s)
- Chang Liu
- School of Economics and Management, Northeast Forestry University, Harbin 150040, China;
- Sustainable Consumption and Production Area, Institute for Global Environmental Strategies, 2108-11 Kamiyamaguchi, Hayama 240-0115, Japan
| | - Jie Shang
- School of Economics and Management, Northeast Forestry University, Harbin 150040, China;
| | - Chen Liu
- Sustainable Consumption and Production Area, Institute for Global Environmental Strategies, 2108-11 Kamiyamaguchi, Hayama 240-0115, Japan
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Chen F, Gu X, Hou J. Research on the Formation Mechanism of Individual Food Waste Behavior from the Perspective of Image Construction. Foods 2022; 11:foods11091290. [PMID: 35564014 PMCID: PMC9105058 DOI: 10.3390/foods11091290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/24/2022] [Accepted: 04/25/2022] [Indexed: 11/16/2022] Open
Abstract
The attention regarding individuals’ external appearance and social identity provides a unique perspective to reveal the cause of their behavior. This study explored the formation mechanism of individual food waste behavior in China from the perspective of appearance image construction and social image construction, especially considering the role of emotion, education level, and body mass index (BMI) in relationship transmission. This study collected data by questionnaire in 133 cities in 32 provinces of China. By using the methods of factor analysis, correlation analysis, and hierarchical regression analysis, the results show that individuals with high need for external appearance image (r = 0.242, p < 0.001) and social image construction (r = 0.31, p < 0.001) are more likely to waste food. In terms of transmission mechanisms, positive emotions (e.g., excitement) (β = 0.104~0.187, 95% confidence interval) and negative emotions (e.g., anxiety and disgust) (β = 0.08~0.177, 95% confidence interval) are the intermediary factors of image construction affecting food waste behavior, and emotional fluctuations can aggravate individuals’ food waste behavior. In terms of interaction effects, BMI significantly positively regulates the predictive effect of image construction on food waste behavior, while the level of education buffers this predictive effect. Finally, relevant policy suggestions are put forward to guide individuals to reduce food waste.
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Affiliation(s)
- Feiyu Chen
- School of Economics and Management, China University of Mining and Technology, No. 1 Daxue Road, Xuzhou 221116, China; (F.C.); (X.G.)
| | - Xiao Gu
- School of Economics and Management, China University of Mining and Technology, No. 1 Daxue Road, Xuzhou 221116, China; (F.C.); (X.G.)
| | - Jing Hou
- Business School, Jiangsu Normal University, No. 101 Shanghai Road, Xuzhou 221116, China
- Correspondence:
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Food Waste of Italian Families: Proportion in Quantity and Monetary Value of Food Purchases. Foods 2021; 10:foods10081920. [PMID: 34441698 PMCID: PMC8392151 DOI: 10.3390/foods10081920] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/13/2021] [Accepted: 08/17/2021] [Indexed: 01/22/2023] Open
Abstract
Halving per capita food waste (FW) is one of the objectives of the Sustainable Development Goals. This study aims to evaluate the weight and monetary values of food waste among a sample of Italian families. In a representative sample of 1142 families, the adults responsible for food purchases and in charge of preparing meals were assessed with a self-administrated questionnaire measuring quantity and typology of FW. These data were linked with food purchases figures measured as an average of four weeks. Italian families wasted 399 kg of food per week (4.4% of the weight of food purchased), which correspond to a monetary value of €1.052 (3.8% of the overall food expenditure). Clustering the food groups according to waste quantity, typology, and monetary value made it possible to show that price has a role in the generation of food waste, as the lower the unitary cost, the higher the quantity of waste. Consequently, foods with high unitary costs were less wasted. The results of this study showed that Italian consumers are sensitive to the economic impact of waste and this should be considered in sensitization campaigns.
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