Abstract
The article aims to compare various aspects of food waste in the context of rational food management using the example of two groups: students and employees of Poznań University of Life Sciences (PULS). The survey was conducted on the current level of food wastage in the households of students and employees of PULS, involving 266 respondents, including 187 students (N1) and 79 employees (N2). The conducted research and analysis of the obtained results showed the differences between younger and older people in relation to proper food storage, appropriate use of food surplus, awareness of both consequences of food waste, and the existence of this problem is a consumer behavior. Both groups of surveyed consumers waste food, but students waste it more frequently and in larger quantities than the employees. This situation resulted from different consumer habits and attitudes towards food waste. The research indicated that employees are more effective in reducing food waste in their own households through better use of leftovers.
Highlights
The Food and Agriculture Organization (FAO) points out in its publications that wasting food means the reduction in the mass of food in the final stages of the food chain, namely, distribution and consumption [6,7]
The research results obtained and described in the article may be subject to some errors, due to difficulties in obtaining data, especially in the period from March to April 2020, which was caused by the epidemiological situation in Poland related to the Covid-19 pandemic; the questionnaire was made available using the online form, not all respondents to whom the survey was directed sent their answers
Socio-Demographic Characteristics of the Surveyed Population of Respondents where: The studied sample consisted of two groups of respondents: 187 students (N1 ) and Sciences (Table 1)
Summary
According to the definition, wasted food is “food produced for human consumption that has not been consumed” [4] One of the classic definitions of food waste indicates that it involves “any processed, partially processed, or unprocessed products intended for, or expected to be consumed by, humans, as well as the goods that, despite being produced, have not been consumed by people” [5] In the world, there is observed an increase in the costs incurred for purchasing and preparation of meals, and with the growing amount of food thrown away, the problem of environmental pollution caused by the production of more waste is worsening [1,2]
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