Fresh, frozen, or ambient food equivalents and their impact on food waste generation in Dutch households
| Autor: | Mariska Nijenhuis-de Vries, A.M. Janssen, Stefanie Kremer, Eric Boer |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Food preservation
Engineering Index (economics) Population level 020209 energy 02 engineering and technology Meal planning 010501 environmental sciences Solid Waste 01 natural sciences Wiskundige en Statistische Methoden - Biometris Agricultural science 0202 electrical engineering electronic engineering information engineering Waste Management and Disposal Mathematical and Statistical Methods - Biometris 0105 earth and related environmental sciences Food Health & Consumer Research VLAG Netherlands Family Characteristics Preservation methods Waste management business.industry digestive oral and skin physiology Food disposal Product-specific Europe Food waste Biometris Health & Consumer Research Food Food products Fresh frozen Waste index Food Technology business Frozen Foods Freezer |
| Zdroj: | Waste Management, 67, 298-307 Waste Management 67 (2017) |
| ISSN: | 1879-2456 0956-053X |
| Popis: | In Europe, it is estimated that more than 50% of total food waste - of which most is avoidable - is generated at household level. Little attention has been paid to the impact on food waste generation of consuming food products that differ in their method of food preservation. This exploratory study surveyed product-specific possible impacts of different methods of food preservation on food waste generation in Dutch households. To this end, a food waste index was calculated to enable relative comparisons of the amounts of food waste from the same type of foods with different preservation methods on an annual basis. The results show that, for the majority of frozen food equivalents, smaller amounts were wasted compared to their fresh or ambient equivalents. The waste index (WI) proposed in the current paper confirms the hypothesis that it may be possible to reduce the amount of food waste at household level by encouraging Dutch consumers to use (certain) foods more frequently in a frozen form (instead of fresh or ambient). However, before this approach can be scaled to population level, a more detailed understanding of the underlying behavioural causes with regard to food provisioning and handling and possible interactions is required. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect