Food in Household Waste - Amounts, Indicators and Economic Relevance

Social-demographic attributes were considered and elaborated in conjunction of the amount of occurring food waste.
A solid data basis was established with a selection of 30 domestic households in the area of Schmalkalden-Meiningen in Thuringia and were interviewed and equipped with a self-provided questionnaire. All those questions give the reader an appropriate understanding about the social background and food habits of the participants. Permanently captured data of the entire wasted food was collected within a time period of 4 weeks and supports the dedicated data basis.
The most significant outcome of this thesis is seen in total amount of 3.3 kg of food was wasted per head, which is equal of wasting Euro 7.40 per head without getting any goods or services in return. The highest share of 43 % is linked to fruit and vegetable waste, far behind followed by drinks with a share of 15 %. Also 15 % of bakery products were wasted and ready meals or mixed products had only a share of 12 %. Foods with the lowest wasting portion were sweets and nibbles.
A relation between wasted food and social-demographic factors such household sizes, age, income, number of children was not identified. However, the research shows that an increasing education level helps to decrease the amount of food waste. In addition shows this study that environmentally conscious participants have a strong relation to the amount of food waste.
In the end was discovered that shopping receipts have a supportive function to reduce food waste. These receipts can be used to track and transfer all information about purchased goods in a kind of a diary. This is than to expand people’s consciousness of food wastage and as conclu-sion to reduce the overall wastage of food.

 

 

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