Levels Of Food Waste Research Articles

Mediterranean diet adherence and food waste among university students

Abstract Introduction The Mediterranean diet (MD) is widely acknowledged as both a nutritious and sustainable dietary option. Growing research indicates that dietary habits can impact the amount of food waste produced. The aim of the study was to assess the correlation between adherence to the MD and food waste behavior among university students. Methods A cross-sectional study employing a validated, anonymous, online questionnaire was conducted among students at the University of Milan. Food waste was measured using the Italian version of the Household Food Waste Behavior (HFWB) questionnaire, while adherence to the MD was assessed through the Medi-Lite questionnaire. The questionnaire was developed in Microsoft Forms. Data were collected between July and October 2023. Responses to the HFWB were scored from 1 for disagreeing responses to 7 for agreeing resposes. Pearson correlation (ρ) between MD adherence and anti-waste behavior, stratified by gender and for the overall population was calculated. Results A total of 2,617 students (70% females, age 18-23 years 52%) completed the questionnaire. The average MD adherence score was 10.2 (± 2.2), with 65% of the sample being adherent to the MD. MD score was higher among female (10.4), compared to males (10.1, p < 0.001). Females show a more anti-waste behavior (score=5.3±0.8) compared to males (score=5.2±0.7, p < 0.001). MD adherence statistically significant correlated with anti-waste behavior in the overall sample (ρ = 0.27; 95% CI 0.24-0.31, p < 0.001) and within each gender group (Females: ρ = 0.27; 95% CI 0.22-0.35, p < 0.001; Male: (ρ = 0.28; 95% CI 0.22-0.35, p < 0.001) Conclusions This study provides evidence of the weak, positive correlation between adherence to the MD and household food waste behavior. Advocating for the MD could enhance health while simultaneously lowering food waste levels, which may have beneficial effects on environmental sustainability and the management of food resources. Key messages • Adherence to the Mediterranean diet linked to lower food waste among university students. • Mediterranean diet promotes health and less waste, aiding environmental sustainability.

Assessment of Food Wastage in Hostel Messes – An Exploratory Qualitative Study

Abstract Introduction: The level of food waste must be assessed to ensure food security, as increasing agricultural productivity alone will not be sufficient. A common contributor to food waste is unintentionally heaping the plate with more food than is intended. In areas with a mass group and an endless supply of food, like a hostel mess, the amount of food wasted rises drastically. Thus, we planned to explore the reasons of food wastage amongst the resident students in the hostel mess and to know the possible solutions to reduce its waste. Methodology: It was a qualitative exploratory study carried out amongst 50 students residing in girls’ and boys’ hostel of tertiary care teaching hospital. Informed consent was taken from all the study participants. Free listing was done to find the reasons and possible solutions of food wastage with validated interview guide. The data were entered and analysed using Visual Anthropac software. Results: The three categories emerged from the reasons of food wastage were student-related factors, mess staff-related factors and management-/warden-related factors. The most salient student-related factors voted for food wastage were 20% ordering food from outside without prior intimation, 15% said that they deliberately waste food as they paid for it, 60% of the participants felt that the taste of the food was not up to the level and 45% proclaimed that cooking more food than required. The management-related factors were monotonous menu (35%). Conclusion: Despite surplus food production wastage of food occurs due to the lethargic behaviour of everyone on food wastage. It is imperative for each one of us to judiciously consume food which is required which solves half of the problems of wastage and the unmanageable wasting can be used to create energy or other purposes in order to prevent complete wastage and produce energy.

Crumb bums? Context dependence in ecosystem services supplied by common urban animals

AbstractBolstering the supply of animal‐mediated ecosystem services is an emerging priority in human‐altered landscapes. Such services are driven not only by environmental factors that shape communities of species that provide the service but also by the ecological context that affects the behavior of these species. In this study, we used a field experiment to investigate an ecosystem service that depends on resource use behavior—the removal of littered food waste by birds and squirrels in urban green spaces. We first explore how landscape‐scale urbanization affects the composition of the litter‐removing species community. We then examine two facets of waste removal provisioning—the amount of food removed and the speed of removal—and how they vary across ecological contexts represented by green space type (picnic areas, urban parks, and forest preserves), bird and squirrel abundance, number of people, amount of existing litter, and weather conditions. We found that although landscape‐scale urbanization affected the composition of species within green spaces, service provisioning was context‐dependent. Littered food removal services were provided at higher rates in park and picnic sites than in forest preserves and the abundance of eastern gray squirrels (Sciurus carolinensis) was a main driver of littered food removal services. Where squirrels were abundant, more food was removed, and food removal began and was completed more quickly. When squirrel abundance is accounted for, removal from picnic areas is higher than park sites, indicating context dependence in this service is likely driven by squirrel behavioral responses to ambient food waste levels in these habitats. This study highlights the role of common urban species in providing a valuable ecosystem service and the importance of ecological context in its supply. Efforts to account for animal‐mediated ecosystem services in human‐altered landscapes should address the potential for services to be driven by a single species and context‐dependent factors that influence behavior.

How Do the Representatives of Small and Micro Restaurants Perceive Food Waste in Their Own Restaurant? Empirical Evidence from The Netherlands

The focus of this paper is on the generation of food waste by small and micro restaurants, specifically on the perceptions of representatives of these restaurants. Do they perceive this generation of food waste as problematic, and do they perceive that they have enough knowledge about how to minimize this generated food waste? With data from a sample of 200 Dutch restaurants, which were collected through surveys and analyzed with regression analysis, we came to two key findings. The first key finding is that our respondents hardly perceive the food waste that is generated in their own restaurant as problematic. The second key finding is that they perceive they have limited knowledge about how to minimize the food waste that is generated in their own restaurant. The main influencing factor for both perceptions appeared to be the actual level of food waste generated in their own restaurant. This paper continues with a number of recommendations for future research, to apply other research techniques and to study other sectors as well. The paper ends with practical recommendations for the representatives of the small and micro restaurants, as the findings of this paper suggest a need for targeted educational and training programs to enhance food waste management in their restaurants, contributing to broader sustainability goals.

How to reduce household food waste during and after the COVID‐19 lockdown? Evidence from a structural model

AbstractThe COVID‐19 lockdown precipitated a fundamental shift in consumer food‐related behaviours. Owing to adherence to stay‐at‐home directives and concerns over potential exposure to the coronavirus, consumers engaged in less frequent in‐person shopping, opting for larger quantities of food purchased per trip, a trend with the potential to exacerbate food wastage patterns among bulk food purchasers. Nevertheless, recent empirical data obtained from the United Kingdom have revealed a 34% reduction in household food waste during the nationwide lockdown in April 2020. To gain deeper insights into the underlying mechanisms governing household food waste behaviours, we employ an infinite horizon dynamic stochastic model that operates on a daily cycle, focusing specifically on household food inventory management. Our analysis demonstrates that absent any improvements in food management practices, panic‐stricken consumers who stockpiled food at home during the early phase of the pandemic generated significantly higher levels of food waste. Conversely, consumers who embraced effective food management techniques and transitioned to online grocery shopping managed to reduce household food waste by about 50% during the pandemic. Additionally, we conduct simulations to envision potential post‐pandemic scenarios and conclude the study with a set of recommendations aimed at curbing household food waste in the aftermath of the pandemic.

Research Hotspots, Research Frontiers, and Management Significance: A Bibliometric Analysis and Review of Global Food Waste of Students Research Based on CiteSpace

Reducing food waste in the student population is important for promoting sustainable economic, social, and ecological development. In this paper, with the help of CiteSpace software (versions 6.1.R6 and 6.2.R4), we visually analyze the literature related to the food waste of students in the WoS core collection database. It is found that (1) scholars are paying increasing attention to the field of student food waste research, with the United States being the country with the largest total amount of research in this field, the greatest academic influence, and the most frequent cooperation with other countries. (2) Research in this field can be broadly divided into three phases: the starting period (2000–2010), the exploration period (2011–2015), and the development period (2016–2023). The research on student food waste involves multiple fields of knowledge, such as statistics, behavior, psychology, management, nutrition, etc. It is divided into three research hotspots, namely student food waste quantity measurement, student food waste influencing factors, and student food waste behavioral interventions, as well as three cutting-edge themes, namely student food waste in developing countries, student food waste and dietary intake and nutritional health, and student food waste from the perspective of behavioral science. (3) Scholars from different countries/regions have different research focuses. Research in the United States focuses on the development of student food waste interventions and the investigation of students’ and teachers’ knowledge, attitudes, and barriers to intervention in student populations; European scholars focus on researching this area from a behavioral perspective; developing countries in Asia focus on quantifying the level of food waste among college students and exploring the impact of demographic factors on student food waste; and developed countries in Asia focus on surveys of teachers, dietitians, and other parties to explore the impact of food education on food waste and propose food education interventions based on the recommendations of various parties. Based on the above findings, future research directions are proposed to provide references for subsequent research on food waste among students.

Tackling food waste management: Professional training in the public interest

The magnitude of food waste is a matter of public concern, particularly in the food service sector. This research seeks to examine the influence of employee training policies on food waste and its management, with a focus on restaurant practices. A total of 300 questionnaires were collected from restaurant managers and owners in three coastal cities of Ecuador, and the CHAID segmentation algorithm was applied to categorize restaurants based on their investments in employee training. Differences in food waste and sustainable practices among these restaurant segments were then compared. Three segments were identified: restaurants with low employee training and higher food waste in dish preparation; restaurants with high employee training exhibiting low food waste in premium food products, and restaurants with medium training and medium levels of food waste. In terms of implications, in view of the significant disparities in food waste levels and sustainable practices across the segments resulting from this study, we conclude the importance of restaurants' investment in employee training to promote sustainability. These findings are relevant in shaping environmental regulations and in facilitating stakeholders' decision-making.

Household food waste: A meta-analysis

Household food waste (FW) continues to be an important topic as population growth is rising and thereby global food security is still at large. The amount of data on FW varies widely. Worldwide 78 kg per capita and year of food is wasted, ranging from 10 kg (South Africa) to 189 kg (Nigeria). Global estimates heretofore suggest that households in developed countries waste more food than households in developing countries. We use a systematic literature review based on the UN Food Waste Index Report to carry out a meta-analysis to investigate the differences between countries’ per capita household FW. We use economic and social indicators as well as data collection methods to account for the variations in FW. We find that the amounts of FW are similar for different human development stages, but education significantly reduces FW. A higher GDP, however, goes along with higher levels of FW. West Asia, regions do not show statistically significant differences. The survey method also has an impact on the level of household FW; questionnaires show significantly higher records of FW.

Exploring the 5Rs Holistic Model for Zero Food Waste in Saudi Arabian Food Service Outlets

Background: The proportion of food waste in the Kingdom of Saudi Arabia, particularly in food service outlets, sends an important and urgent call for a holistic model to either prevent or at least properly manage this high level of food waste. This study draws on the European Union Waste Hierarchy Framework and the United States Environmental Protection Agency Food Recovery Framework to develop a holistic model to manage the high rate of food waste in Saudi food service outlets. Methods: This study adopted the Standards for Reporting Qualitative Research using one-to-one interviews with food service experts to explore the current and appropriate practices for food waste prevention. The in-depth interviews discussed the implementation of the 5Rs hierarchy, which includes reducing food surplus and waste at the source, redistributing food surplus to needy people, reusing food surplus/waste, recycling food waste, and recovering food waste benefits, i.e., bioenergy production. Results: The successful implementation of the 5Rs hierarchy depends on effective collaboration between the key stakeholders, i.e., policy makers, food industry administrators, non-governmental organizations, and customers. The effective management of the food supply chain is also vital to avoid food surplus and prevent waste in food service outlets. Additionally, sustainable production by staff and responsible consumption by consumers contribute effectively to the implementation of the 5Rs model, which contributes to the achievement of zero food waste and, ultimately, to sustainable development. Conclusions: This study provided a novel hierarchy model, which has five tiers, aiming to avoid food waste. The successful implementation of this model will lead to several significant positive impacts on the economy, community, and environment.

Effect of Room Service on Patient’s Macronutrient Consumption Level

Food service in hospital is aimed at providing high-quality meals and ensuring nutrition intake for patients. However, this aspect of healthcare faces numerous challenges, including high levels of food waste and patient dissatisfaction, often attributed to conventional food delivery practices in hospitals. The consumption of energy and macronutrients, including carbohydrate, protein, and fat, contribute greatly for hospitalized patients. Therefore, this study tried to implement a room service-like method in the food service system. This research was conducted in Class 1 and 2 of the inpatient wards of “Waled” Public Hospital, using a static pre-experimental design with two groups. Each group consisted of 38 patients selected from quota sampling. The control group followed the conventional food service method, while treatment group was given a room service approach. The treatment group was provided with a list of three menu options for each of the nine mealtimes, allowing them to choose their preferred food by sending a short message at the designated meal hour. Ordering times were specified as follows: 05:15 to 07:00 for breakfast, 10:00 to 12:00 for lunch, and 15:00 to 17:00 for dinner. Foods were prepared within 45 minutes after the order was placed. T-test analysis showed a distinct trend in the levels of energy, carbohydrates, proteins, and fats consumption between the control and treatment groups. The correlation between group variables and the level of energy consumption reached 15%, while the correlation between group variables and the level of protein consumption was 14%.

Industry 4.0 and circular economy for emerging markets: evidence from small and medium-sized enterprises (SMEs) in the Indian food sector

AbstractThe linear economic business model was deemed unsustainable, necessitating the emergence of the circular economy (CE) business model. Due to resource scarcity, increasing population, and high food waste levels, the food sector has been facing significant sustainability challenges. Small and medium-sized enterprises (SMEs), particularly those in the food sector, are making efforts to become more sustainable and to adopt new business models such as the CE, but adoption rates remain low. Industry 4.0 and its associated technological applications have the potential to enable CE implementation and boost business competitiveness. In the context of emerging economies facing significant resource scarcity constraints and limited technology availability, CE principles need to be adapted. CE could create a new job economy in emerging economies, bringing scale and a competitive advantage. This study explores the enablers of and barriers to Industry 4.0 adoption for CE implementation in fruit and vegetable SMEs in India from a resource-based perspective. The purpose is to develop an evidence-based framework to help inform theory and practice about CE implementation by SMEs in emerging economies. Fifteen semi-structured interviews were conducted with experts in food SMEs. The interview transcripts were first subjected to thematic analysis. The analysis was then complemented with sentiment and emotion analyses. Subsequently, hierarchical cluster analysis, k-means analysis, and linear projection analysis were performed. Among others, the findings suggest that Industry 4.0 plays a key role in implementing CE in SMEs in emerging economies such as India. However, there are specific enablers and barriers that need to be considered by SMEs to develop the resources and capabilities needed for CE competitive advantage.

Food waste: causes and economic losses estimation at household level in Pakistan.

Food waste is one of the major sustainability issues that need to be addressed due to its negative impacts on the economy, environment, and food security. To develop food waste reduction policies on regional and global level, it is mandatory to have a clear understanding of the various factors prompting food waste at household level and the extent of the economic losses incurred by food waste. Reducing food waste can decrease household expenditure on food, freeing resources for health, education, and well-being. The current study was aimed to (1) examine the food waste behavior of the respondents and to (2) determine the level of monetary losses from food waste. To address these objectives, a questionnaire survey and sample of food waste generated during 24 h were collected from 51 households in Tehsil Kahror Pakka, District Lodhran, Punjab, Pakistan. The survey focus was on levels of food waste and respondents' knowledge and behaviors about food waste. Economic estimation of food waste was also done. In the survey, respondents from both high- and low-income households revealed that their fruit and vegetables (31%; 32%) and peel and scrap (53%; 48%) losses were higher while egg losses (4%; 4%) were lower among various food waste categories. Wanting to eat fresh food and having no time to save food were the reasons for food waste. Monetary losses from food waste (US$ 12.8/Rs. 3677.01 per capita per annum) were higher in high-income households compared to low-income households.

Sustainable and healthy food consumption patterns in a multicultural university cafeteria by plate waste visual estimation

ABSTRACT Consumers play a decisive role in setting trends in the market, where healthier interventions shall be implemented toward sustainable lifestyles. University cafeterias are important in the students’ food consumption. They should focus on the quality of the dish, engaging students in the process of selecting and accepting the menu avoiding food waste and changing consumption and production patterns. This study evaluated consumption behaviors and acceptability of three lunch menus based on the Mediterranean Diet in a student cafeteria catering using the plate waste visual estimation method, participants also completed a consumer behavior questionnaire. 71 students from 12 Latin American countries participated in the study. More than half of the participants (56.3%) confirmed that they repeat lunchtime meal options, with the highest frequency at once or twice a week. Menus were positively accepted with a data mean of between 4.58 to 5.49, indicating that they consumed more than 50% of the dishes served, with a plate waste of less than 12.5%. These findings show the importance of the enhancement of sustainable consumption patterns using sensory evaluation through low levels of food waste, with the use of sustainable local products helping in meal preparation.

From the shopping basket to the landfill: Drivers of consumer food waste behaviour

The EU, where nearly 57 million tonnes of food waste are generated annually, has set a target to halve this amount by 2030. However, the amount of food waste produced varies greatly between EU countries. While several EU countries are far from reaching this target, the Czech Republic already meets it. Despite this, little to no attention is paid to Czech consumers' food waste behaviour. This study responds to the unfulfilled need by drawing attention to food waste and its reduction, and possibly even serving as a model example for the EU target. We identify key factors influencing food waste by conducting a survey with 1,551 respondents on stated preferences. The results using the PLS-SEM approach show that the price of food does not have as great an impact on the level of food waste as its characteristics or planning, which is part of consumers' purchasing behaviour. Furthermore, consumers' attitudes and awareness of food waste reduce food losses. The causes of food waste remain decidedly similar before and during the pandemic COVID-19, except that people paid more attention to food attributes during the pandemic. Product attributes are an essential part of decision-making, especially for women and people with higher levels of education. We conclude that it is desirable to sufficiently educate and teach consumers to properly plan their consumption and better estimate the amount of food needed when shopping, which should be a conscious decision rather than an impulsive one.

Bioeconomy Adaptation to Climate Change: A Case Study of Food Waste in Slovakia

Abstract Climate change, periods of droughts or, conversely, increased rainfall significantly affect agronomic patterns and biomass production. In addition, if agriculture and food industry compete with other industries for land and biomass, the priority is given to agro-food use and ensuring food security. This is the main reason why food waste is a promising alternative source of biomass for the industrial segment of the bioeconomy. Moreover, the reuse of food waste leads to circular and sustainable value chains. The aim of this paper is to explore the situation of food waste utilization in Slovakia. We assess the current level of food waste produced by households and its potential as a biomass source. However, to convert food waste into a valid industrial input, it has to be collected separately. The study shows the practice of food waste collection in two Slovak cities, where food waste is used to produce soil substrate and bioelectricity, respectively.

Toward food waste reduction at universities.

Food waste is a serious problem, which undermines the achievement of many sustainable development goals (SDGs), despite their consideration in the agendas of many countries and companies. Notoriously, food waste (FW) causes different kinds of pollution that affect public health and social justice, while contributing to economic losses. This waste phenomenon has causes, drivers, and impacts that require rigorous assessments and effective approaches to mitigate its noxious effects, which are a serious concern for universities. Within these institutions, reducing food waste becomes a circular economy strategy, which is being utilized to assist in promoting sustainable development. However, there is a need for urgent attention to the specific causes of food waste and for consistent actions to reduce it, while boosting awareness in the campus community and triggering a change in students' eating habits. The purpose of this study is to analyze what can be done to reduce the levels of food waste at universities. To achieve this, a review of the theme's state of the art, which is inclusive of an overview of food waste production at universities around the world, is presented. The study employed a qualitative methodology where a comprehensive review of the literature and case studies analyses from selected world regions were considered. The data indicate that a broad variance exists in producing food waste among universities, from 0.12 to 50kg/capita/day. More factors influence the problem (e.g., gender, age, season, consumer behavior), as well as strategies to solve and prevent it (e.g., composting, recycling, new designs of packages, trayless meals, education), and benefits leading toward food waste reductions from 13 to 50%. Also, four priority actions were identified to reduce food waste at universities, and these consist of planning and awareness, food preparation and storage, services, and direct waste reuse. With appropriate adaptations, these recommended actions should be deployed as means for reducing food waste at universities around the world, while expanding learning and education in sustainability.

Proximate and fatty acid analysis of Black Soldier Fly Larvae (Hermetia illucens)

High food demand in the world is not easy to accomplish as the number of world population keeps expanding; meanwhile the number accessible lands for food production keeps decreasing and livestock activities continues to contribute environment pollution. Moreover, the level of food waste currently is relatively high and is expected to increase over time. The use of BSF (black soldier fly) as an alternative nutrient source, is expected to be one of the solutions to minimalize the negative impact on the environment from animal husbandry activities in general, while also contributing to the decomposition of food waste. In this study, the proximate content and fatty acid profile of BSF larvae will be determined, to acknowledge the nutritional content of BSF larvae. The BSF larvae observed in this study was fed and reared by using fruits and vegetables waste for three weeks. The water content, ash content, and fat content in proximate analysis of BSF larvae will be determined using gravimetric method, whereas protein content and carbohydrate content in proximate analysis of BSF larvae will be determined by using titrimetric method and by difference method respectively. The fatty acids profile analysis of BSF larvae will be determined by using gas chromatography method. Based on the result, BSF larvae has protein content, fat content, and mineral content of 31.70 ± 0.43%, 35.90 ± 0.26%, and 18.06 ± 0.08% respectively. BSF larvae has four types of essential fatty acids and 18 non-essential fatty acids. High protein content and fat content of BSF larvae promotes the incorporation of BSF larvae in feed and food processing and production.

Model of multiperiod production-distribution for closed-loop supply chain considering carbon emission and traceability for agri-food products

PurposeThis study aimed to develop the integration of the multiperiod production-distribution model in a closed-loop supply chain involving carbon emission and traceability. The developed model was for agricultural food (agri-food) products, considering the reverse flow of food waste from the disposal center (composting center) to producers.FindingsThe results indicate that integrating the production and distribution model considering food waste recycling provides low carbon emissions in lower total costs. The sensitivity analysis also found that there are trade-offs between production and distribution rate and food waste levels on carbon emission and traceability.Research limitations/implicationsThis study focuses on the mathematical modeling of a multiperiod production-distribution formulation for a closed-loop supply chain.Originality/valueThe model of the agri-food closed-loop supply chain in this study that considers food recycling and carbon emissions would help stakeholders involved in the agri-food supply chain to reduce food waste and carbon emissions.

Food waste quantities and composition in Polish households.

Over one-third of the produced food is wasted globally. Most food is wasted at the consumer stage. The use of waste sorting analysis is considered to deliver more precise and less biased results than self-reporting methodologies. Currently, no detailed studies on the amounts and composition of household food waste are available for Poland. In the current paper the results of a food waste generation study in the city of Opole in Poland are presented. Both the residual and biowaste from 1425 citizens living in three different city areas was analysed during five seasonal waste sorting campaigns. The food waste was sorted in 16 avoidable and four non-avoidable fractions. The results of this study showed that in the city of Opole the absolute amount of both the avoidable and non-avoidable food waste is higher in the mixed waste stream than in the biowaste (42.8 kg inh.-1 in the residual waste and 19 kg inh.-1 in the biowaste, yearly). Thus, the total segregation level of food waste constitutes at the moment only 31%. The four main categories of avoidable food waste in the mixed waste are: bread (23.9%), vegetables (23.3%), meat (15.1%) and potatoes (7.8%). For the biowaste, the main four categories include: fruits (35.5%), other vegetables (27.9%), meal leftovers (13.6%) and bread (8.6%). Thus the overall food waste generation is 61.7 kg inh.-1 year-1. When also considering alternative discarding routes (sewerage, fed to animals or home-composted), the total food wastage in Opole amounts to 79.9 kg inh.-1 year-1, out of which 37.1 kg inh.-1 year-1 is avoidable waste and 42.8 kg inh.-1 year-1 non-avoidable waste.

Attitudes and Behaviours of Young Consumers towards Wasting Food: Case Study Based on Polish Students

Civilisation changes affect the attitudes and behaviour of consumers related to food waste. Most food is wasted by households. The purpose of this study was to assess the behaviour and attitudes of Polish students related to food waste and to determine the amount and type of food waste, as well as to indicate the causes of this problem. The analysis of attitudes and behaviours of individual groups of society directs actions to be taken in order to reduce food waste. For 14 days, a questionnaire was completed by Polish students from two universities. It concerned the frequency of throwing away food products and the type and amount of wasted products, as well as the reasons for throwing food away and the ways of counteracting this situation. Descriptive statistics, a Pareto–Lorenz analysis and a cluster analysis were used to analyse the obtained data. In this study, the level of food waste by Polish students was determined, and the study group was segmented into three clusters. The three clusters defining the attitudes of Polish students were (1) “aware students”, (2) “disengaged students” and (3) “aware but disengaged”. The largest number of respondents were classified into cluster 2. Polish students are aware of the problems of food waste, but do not contribute to reducing it. In most cases, students’ behaviour was not differentiated by socio-demographic characteristics.