Akademik Veri Yönetim Sistemi
FUTURE OF FOOD-JOURNAL ON FOOD AGRICULTURE AND SOCIETY, cilt.9, sa.2, ss.39-58, 2021 (ESCI)
This study aims to put forward and discuss the analysis results of various factors on the creation of food waste from households. An online survey application was used, and 1,488 individuals participated in the study. Of the participants, 32.9% stated that they produce 0-1 kg of food waste. The main reasons for food waste were found to be mouldy food, food left in the refrigerator for too long and the date expiration of food. There was a significant negative association between the amount of food waste in households and age, living place, control of refrigerator/storage cabinet, preparation of a shopping list, and the determination of time for food to be cooked and the frequency of preparing meals with fresh foods. On the other hand, there was a significant positive association between the amount of food waste in households and household average food consumption per week, the number of women living at home, frequency of food shopping, buying food that is not needed when shopping, frequency of noticing that you forgot to use food once you used it and stored in the refrigerator/storage cabinet, frequency of ordering food at home, frequency of food preparation with prepared food products, and frequency of thinking that portion size of the dish was large when cooking or serving a meal. Also, it has been found that there is a significant relationship between the amount of food waste and one's profession, shopping place, and the feeling of guilt when throwing food away (p<0.05). Based on the study results, to prevent waste generation behaviours of individuals, effective initiatives should be carried out through awareness campaigns in various areas.