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Author
Rejman Krystyna (Warsaw University of Life Sciences - SGGW, Poland), Zabłocka Karolina (Warsaw University of Life Sciences - SGGW, Poland), Prandota Aleksandra (Warsaw University of Life Sciences - SGGW, Poland), Ganczewski Grzegorz (COBRO - Packaging Research Institute, Poland)
Title
The Possibility of Food Consumption Improvement by Reducing Food Wastage in the Households in Poland
Source
Zeszyty Naukowe SGGW w Warszawie. Problemy Rolnictwa Światowego, 2016, t. 16(31), z. 4, s. 281-292, rys., tab., bibliogr. 32 poz.
Scientific Journal Warsaw University of Life Sciences SGGW - Problems of Word Agriculture
Keyword
Konsumpcja żywności, Produkcja żywności, Wielkość spożycia
Food consumption, Food production, Volume of consumption
Note
streszcz., summ.
Country
Polska
Poland
Abstract
The primary challenge of global food system is to provide food for nearly 800 million starving people and the next generations of constantly growing population. One of the solutions to this challenge is to reduce food wastage, which is especially high in the households of developed countries. Considering this fact, the analysis of a questionnaire study among WULS students determines their knowledge and awareness of food waste issues, and most often wasted food products. The study also tests the attitudes of respondents towards food waste and its consequences. Results showed that baker's good, fruit and vegetables were the most often wasted food while these products are recommended to consume in largest amounts. Respondents wrongly indicated that food service is the food chain sector with the highest food waste in Poland. The reduction of respondent's disposable income was recognized as the most important effect of food waste. In conclusion, it can be stated that the higher knowledge and awareness of food wastage issues can contribute to reduction of the scale of the problem and improvement of food consumption. (original abstract)
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Bibliography
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ISSN
2081-6960
Language
eng
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