The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage
Abstract
:1. Introduction
1.1. The Scale of Food Loss and Waste
1.2. The Multidimensional Problem of Food Loss and Waste
1.3. The Most Wasted Food Products
1.4. Factors Influencing Food Waste
1.5. Objectives
2. Materials and Methods
2.1. Study Design and Participants
2.2. Data Collection
2.3. Questionnaire
2.4. Statistic Methods Applied
2.4.1. The Construction of Synthetic Indicators (SI)
- practices during shopping (P1a–d) (adopted name: purchases-shop),
- practices while dealing with purchases after bringing them home (P2a–c) (adopted name: purchases-home),
- practices while preparing meals (P3a–d) (adopted name: personal and process hygiene),
- practices while preparing right storage conditions (P4) (adopted name: storage),
- practices while dealing with uneaten meals at home (P5a–d) (adopted name: uneaten meals).
2.4.2. Regression Analysis
2.4.3. Model Logit
3. Results
3.1. Rating of Knowledge and Practices of Respondents in the Context of Selected Issues Concerning Food Safety Based on Calculated Synthetic Indicators (SI)
3.2. Reported Frequency of Throwing Away Food Products and Its Reasons
3.3. The Specification of the Influence of Respondents’ Practices, in Terms of Selected Issues Concerning Food Safety, on Food Waste Due to Its Spoilage
4. Discussion
5. Conclusions
Limitations of This Study and Future Research
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Appendix A
No. | Statement | Answers * | f ** | Weight of Question | Ranks of the Answers (Min./Max.) |
---|---|---|---|---|---|
K1 | Distribution of temperature inside the refrigerator is even | I strongly agree- I strongly disagree/I rather disagree | 0.454 | 0.086 | 33.5/1053.0 |
K2 | When stored in a refrigerator, fresh meat can be put next to cured meats | I strongly agree- I strongly disagree/I rather disagree | 0.474 | 0.083 | 21.5/1022.0 |
K3 | Storage of raw/unprocessed eggs at room temperature is completely afe | I strongly agree- I strongly disagree/I rather disagree | 0.414 | 0.093 | 28.5/1036.0 |
K4 | Washing of fruits and vegetables reduces the number of microorganisms on their surface | I strongly agree/I rather agree- I strongly disagree | 0.756 | 0.039 | 10.5/914.0 |
K5 | Washings hands with warm water and soap after breaking an egg reduces the risk of food poisoning | I strongly agree/I rather agree- I strongly disagree | 0.685 | 0.050 | 12.5/956.5 |
K6 | Leaving leftovers, e.g., soup or goulash, until it cools down on the countertop for an unlimited period of time poses no danger to health | I strongly agree- I strongly disagree/I rather disagree | 0.499 | 0.079 | 36.0/1013.0 |
K7 | If leftovers look ‘normal’ or smell good, they are still safe and can be eaten | I strongly agree- I strongly disagree/I rather disagree | 0.203 | 0.126 | 50.5/1086.0 |
K8 | The cutting board used for raw meat should be quickly washed with warm water and detergent or put in a dishwasher | I strongly agree/I rather agree- I strongly disagree | 0.745 | 0.040 | 10.0/912.5 |
K9 | In order to get bacteria from hands before touching food, it is enough to wash hands only with cold running water | I strongly agree- I strongly disagree/I rather disagree | 0.527 | 0.075 | 32.0/994.5 |
K10 | Thawed products, e.g., meat, if not used, can be frozen again | I strongly agree- I strongly disagree/I rather disagree | 0.744 | 0.040 | 15.5/836.5 |
K11 | Indication of the correct order of putting purchased products in the cart | first non-food products, followed by food products that do not require storage in a refrigerator, and finally fresh food that requires storage in low temperatures | 0.512 | 0.077 | 272.5/972.5 |
K12 | Indication of the correct storage temperature of fresh poultry meat in the store display window | from −2 °C to +4 °C | 0.370 | 0.099 | 351.5/909.0 |
K13 | Indication of the best place in the refrigerator for storing fresh ground meat | on the bottom shelf | 0.293 | 0.112 | 394.5/952.0 |
No. | Question | Answers * | f ** | Weight of Question | Ranks of The Answers (Min./Max.) |
---|---|---|---|---|---|
P1a | Frequency of paying attention to the temperature of the refrigerator/refrigerated counter/freezer in the store | always/usually-never | 0.189 | 0.316 | 278.5/1102 |
P1b | Frequency of putting fresh meat/fish/cured meats in the cart at the end of the shopping | always/usually-never | 0.344 | 0.256 | 184.0/1093.5 |
P1c | Frequency of use thermal insulation bags when buying frozen foods | always/usually-never | 0.223 | 0.303 | 283.0/1089.0 |
P1d | Importance of the storage conditions specified by manufacturer in the product label | definitely relevant/rather relevant-definitely irrelevant | 0.680 | 0.125 | 188.75/1054.5 |
P2a | Frequency of observance of the storage conditions recommended by the manufacturer | always/usually-never | 0.664 | 0.358 | 151.0/1051.5 |
P2b | Frequency of putting perishable food in a refrigerator immediately after returning from shopping | always/usually-never | 0.790 | 0.223 | 151.0/1051.5 |
P2c | Frequency of washing of purchased eggs before putting them in the refrigerator | always-rarely/never | 0.607 | 0.418 | 64.5/965.0 |
P3a | Frequency of use of the same knife (without washing) to cut raw and then cooked meat | always-rarely/never | 0.556 | 0.285 | 50.5/866.5 |
P3b | Frequency of washing of fruits and vegetables prior to consumption | always/usually-never | 0.787 | 0.137 | 47.0/807.0 |
P3c | Frequency of washing of hands before meal preparation | always/usually-never | 0.794 | 0.133 | 43.5/785.0 |
P3d | Method of thawing of products, e.g., meat | I put it in the fridge and/or in a microwave oven | 0.309 | 0.445 | 386.0/943.5 |
P4 | Indication of products that are usually kept in the refrigerator (a multiple-choice question) | Answer cafeteria | Table A3 | Table A3 | 1.5/1110.5 |
P5a | Uneaten meals: leaving in a pot on the stove/or in the oven until they are eaten | always-rarely/never | 0.542 | 0.231 | 10.0/976.0 |
P5b | Uneaten meals: putting meals that are still warm in the refrigerator | always-rarely/never | 0.821 | 0.090 | 4.0/763.0 |
P5c | Uneaten meals: cooling down to room temperature and then putting them in the fridge | always/usually-never | 0.494 | 0.255 | 53.0/1013 |
P5d | Uneaten meals: freezing | always/usually-never | 0.158 | 0.424 | 127.0/1102.0 |
Food Product * | f ** | Weight | Food Product * | f ** | Weight |
---|---|---|---|---|---|
UHT milk | 0.415 | 0.141 | bread | 0.963 | 0.009 |
lettuce | 0.481 | 0.126 | cured meats | 0.915 | 0.021 |
potatoes | 0.974 | 0.006 | fresh milk | 0.810 | 0.046 |
fresh poultry | 0.815 | 0.045 | carrots | 0.645 | 0.065 |
garlic | 0.866 | 0.032 | butter | 0.840 | 0.039 |
bananas | 0.890 | 0.027 | tomatoes | 0.645 | 0.086 |
peppers | 0.692 | 0.074 | eggs | 0.785 | 0.052 |
fresh herbs | 0.904 | 0.023 | onion | 0.833 | 0.040 |
fresh fish | 0.766 | 0.057 | opened juice containers | 0.633 | 0.089 |
yoghurt, buttermilk, etc. | 0.910 | 0.022 |
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Feature | Group | Number of Respondents (n) | Percentage (%) |
---|---|---|---|
Gender | women | 570 | 51.1 |
men | 545 | 48.9 | |
Age | 18–24 y.o. | 92 | 8.3 |
25–34 y.o. | 212 | 19.0 | |
35–44 y.o. | 201 | 18.0 | |
45–59 y.o. | 305 | 27.4 | |
60 y.o. and more | 305 | 27.4 | |
Education | elementary | 94 | 8.4 |
vocational | 356 | 31.9 | |
secondary | 468 | 42.0 | |
higher | 197 | 17.7 | |
Inhabitancy (place of origin) | villages | 426 | 38.2 |
Cities up to 50,000 | 276 | 24.8 | |
Cities over 50,000 up to 100,000 | 82 | 7.4 | |
Cities over 100,000 up to 200,000 | 102 | 9.1 | |
Cities over 1200,000 up to 500,000 | 100 | 9.0 | |
Cities over 500,000 | 129 | 11,6 |
Rating of Knowledge (K1–13)/Practices (P1–5) | Rating of Throwing away Food Frequency (FTAF32) | The Range of Synthetic Indicator (SI) |
---|---|---|
very good | unsatisfactory | from 0.90 to 1.00 |
good | satisfactory | from 0.70 to 0.89 |
satisfactory | good | from 0.50 to 0.69 |
unsatisfactory | very good | under 0.50 |
Area * | Synthetic Indicator (SI) | The Range of SI/Rating of Knowledge and Practices | |||||||
---|---|---|---|---|---|---|---|---|---|
Under 0.5 Unsatisfactory Grade | From 0.5 to 0.69 Satisfactory Grade | From 0.7 to 0.89 Good Grade | From 0.9 to 1.0 Very Good Grade | ||||||
Mean (Min./Max.) | n | % | n | % | n | % | n | % | |
K1–13 | 0.500 (0.189/0.848) | 603 | 54.08 | 448 | 40.18 | 64 | 5.74 | 0 | 0.00 |
P1 | 0.500 (0.200/0.960) | 579 | 51.93 | 263 | 23.59 | 248 | 22.24 | 25 | 2.24 |
P2 | 0.681 (0.168/0.011) | 134 | 12.02 | 456 | 40.90 | 404 | 36.23 | 121 | 10.85 |
P3 | 0.500 (0.194/0.791) | 557 | 49.96 | 410 | 36.77 | 148 | 13.27 | 0 | 0 |
P4 | 0.500 (0.001/0.996) | 637 | 57.13 | 227 | 20.36 | 158 | 14.17 | 93 | 8.34 |
P5 | 0.500 (0.136/0.914) | 583 | 52.29 | 390 | 34.98 | 139 | 12.47 | 3 | 0.27 |
Area * | Synthetic Indicator (SI) | The Range of SI/Rating of Frequency of Throwing Away Food | |||||||
---|---|---|---|---|---|---|---|---|---|
Under 0.5 Very Good Grade | From 0.5 to 0.69 Good Grade | From 0.7 to 0.89 Satisfactory Grade | From 0.9 to 1.0 Unsatisfactory Grade | ||||||
Mean (Min./Max.) | n | % | n | % | n | % | n | % | |
FTAF32 | 0.500 (0.307/0.951) | 628 | 56.32 | 316 | 28.34 | 150 | 13.45 | 21 | 1.88 |
Reasons of Throwing Away Food | % of Indications | Evaluation of Parameters: Frequency of Throwing Away | |||||
---|---|---|---|---|---|---|---|
t | p | β | β SE | −95% CI | +95% CI | ||
thoughtless shopping | 15.07 | 7.734 | 0.000 | 0.202 | 0.026 | 0.150 | 0.253 |
excessive food purchase | 17.76 | 0.190 | 0.026 | 0.139 | 0.241 | ||
spoilage of food | 51.48 | 8.333 | 0.000 | 0.223 | 0.027 | 0.171 | 0.276 |
excessive food preparation | 21.08 | 3.268 | 0.001 | 0.086 | 0.026 | 0.034 | 0.138 |
overrun of expiration date | 33.36 | 5.903 | 0.000 | 0.156 | 0.026 | 0.104 | 0.207 |
lack of idea how to use a product | 8.07 | 6.296 | 0.000 | 0.164 | 0.026 | 0.113 | 0.216 |
inappropriate storage | 11.49 | 5.493 | 0.000 | 0.143 | 0.026 | 0.092 | 0.194 |
too large package units | 13.72 | 6.448 | 0.000 | 0.169 | 0.026 | 0.117 | 0.220 |
Reasons for Throwing Away Food | Spearman’s Rank Correlation Coefficient | |||
---|---|---|---|---|
Bread | Fresh Fruit | Smoked Meats | Other Vegetables (Except Root Vegetables) | |
thoughtless shopping | −0.171 * | −0.183 * | −0.173 * | −0.127 * |
excessive food purchase | −0.171 * | −0.185 * | −0.195 * | −0.189 * |
spoilage of food | −0.265 * | −0.314 * | −0.257 * | −0.323 * |
excessive food preparation | −0.165 * | −0.188 * | −0.130 * | −0.172 * |
overrun of expiration date | −0.173 * | −0.202 * | −0.200 * | −0.199 * |
lack of idea how to use a product | −0.124 * | −0.073 * | −0.059 * | −0.086 * |
inappropriate storage | −0.149 * | −0.105 * | −0.088 * | −0.096 * |
too large package units | −0.143 * | 0.035 | −0.077 | −0.081 * |
Areas of Practices * | Evaluation of Parameters: Throwing Away Food Due to Its Spoilage | |||||
---|---|---|---|---|---|---|
t | p | β | β SE | −95% CI | +95% CI | |
P1: purchases-shop | −0.877 | 0.381 | −0.026 | 0.030 | −0.084 | 0.032 |
P2: purchases-home | 4.208 | 0.000 * | 0.135 | 0.032 | 0.072 | 0.198 |
P3: personal and process hygiene | 0.279 | 0.780 | 0.009 | 0.031 | −0.052 | 0.070 |
P4: storage | 2.167 | 0.030 * | 0.066 | 0.031 | 0.006 | 0.126 |
P5: uneaten meals | 2.190 | 0.029 * | 0.066 | 0.031 | 0.007 | 0.130 |
Areas of Practices | Evaluation of Parameters: Model Logit | |||||
---|---|---|---|---|---|---|
LOR ** | OR *** | Wald Test | −95% CI | +95% CI | p | |
Free word | −2.0664 | 29.7804 | −2.80860 | −1.32426 | ||
P1: purchases-shop | −0.0002 | 0.9998 | 0.7567 | −0.00075 | 0.00029 | 0.384 |
P2: purchases-home | 0.0016 * | 1.0016 | 17.1278 | 0.00085 | 0.00239 | 0.000 |
P3: personal and process hygiene | 0.0001 | 1.0001 | 0.0779 | −0.00064 | 0.00085 | 0.780 |
P4: storage | 1.2355 * | 3.4400 | 4.6762 | 0.11550 | 2.35546 | 0.031 |
P5: uneaten meals | 0.0008 * | 1.0008 | 4.7422 | 0.00008 | 0.00161 | 0.029 |
Actual | Predicted | Share of Correctly Predicted Cases | |
---|---|---|---|
Y = 1 | 377 | 197 | 65.679443 |
Y = 0 | 262 | 279 | 51.571165 |
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Tomaszewska, M.; Bilska, B.; Kołożyn-Krajewska, D. The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage. Int. J. Environ. Res. Public Health 2022, 19, 8144. https://doi.org/10.3390/ijerph19138144
Tomaszewska M, Bilska B, Kołożyn-Krajewska D. The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage. International Journal of Environmental Research and Public Health. 2022; 19(13):8144. https://doi.org/10.3390/ijerph19138144
Chicago/Turabian StyleTomaszewska, Marzena, Beata Bilska, and Danuta Kołożyn-Krajewska. 2022. "The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage" International Journal of Environmental Research and Public Health 19, no. 13: 8144. https://doi.org/10.3390/ijerph19138144