Ghaziani S., Ghodsi D., Schweikert K., Dehbozorgi G., Rasekhi H., Faghih S., Doluschitz R. (2022). The need for consumer-focused household food waste reduction policies using dietary patterns and socioeconomic status as predictors: a study on wheat bread waste in Shiraz, Iran. Foods, 01/09/2022, vol. 11, n. 18, p. 1-18.
https://doi.org/10.3390/foods11182886
https://doi.org/10.3390/foods11182886
Titre : | The need for consumer-focused household food waste reduction policies using dietary patterns and socioeconomic status as predictors: a study on wheat bread waste in Shiraz, Iran (2022) |
Auteurs : | S. Ghaziani ; D. Ghodsi ; K. Schweikert ; G. Dehbozorgi ; H. Rasekhi ; S. Faghih ; R. Doluschitz |
Type de document : | Article |
Dans : | Foods (vol. 11, n. 18, September 2022) |
Article en page(s) : | p. 1-18 |
Langues : | Anglais |
Langues du résumé : | Anglais |
Catégories : |
Catégories principales 08 - ALIMENTATION ; 8.1 - Consommation Alimentaire. ComportementThésaurus IAMM DECHET ALIMENTAIRE ; COMPORTEMENT ALIMENTAIRE ; GASPILLAGE ALIMENTAIRE ; ALIMENTATION DURABLE ; REDUCTION DES DECHETS ; PRATIQUE ALIMENTAIRE ; PAIN ; BLE ; IRAN REPUBLIQUE ISLAMIQUE |
Résumé : | Current household food waste (HFW) reduction plans usually focus on raising consumer awareness, which is essential but insufficient because HFW is predominantly attributed to unconscious behavioral factors that vary across consumer groups. Therefore, identifying such factors is crucial for predicting HFW levels and establishing effective plans. This study explored the role of dietary patterns (DP) and socioeconomic status (SES) as predictors of HBW using linear and non-linear regression models. Questionnaire interviews were performed in 419 households in Shiraz during 2019. A multilayer sampling procedure including stratification, clustering, and systematic sampling was used. Three main DPs, i.e., unhealthy, Mediterranean, and traditional, were identified using a food frequency questionnaire. Results indicated that a one-unit rise in the households unhealthy DP score was associated with an average increase in HBW of 0.40%. Similarly, a one-unit increase in the unhealthy DP score and the SES score increased the relative likelihood of bread waste occurrence by 25.6% and 14.5%, respectively. The comparison of findings revealed inconsistencies in HFW data, and therefore the necessity of studying HFW links to factors such as diet and SES. Further investigations that explore HFW associations with household characteristics and behavioral factors will help establish contextual and effective consumer-focused plans. |
Cote : | En ligne |
URL / DOI : | https://doi.org/10.3390/foods11182886 |