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The Possibility of Food Consumption Improvement by Reducing Food Wastage in the Households in Poland

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  • Rejman, Krystyna
  • Zabłocka, Karolina
  • Prandota, Aleksandra
  • Ganczewski, Grzegorz

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.

Suggested Citation

  • Rejman, Krystyna & Zabłocka, Karolina & Prandota, Aleksandra & Ganczewski, Grzegorz, 2016. "The Possibility of Food Consumption Improvement by Reducing Food Wastage in the Households in Poland," Problems of World Agriculture / Problemy Rolnictwa Światowego, Warsaw University of Life Sciences, vol. 16(31), pages 1-12, December.
    • Handle: RePEc:ags:polpwa:253063
    DOI: 10.22004/ag.econ.253063
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    References listed on IDEAS

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    2. Juliane Jörissen & Carmen Priefer & Klaus-Rainer Bräutigam, 2015. "Food Waste Generation at Household Level: Results of a Survey among Employees of Two European Research Centers in Italy and Germany," Sustainability, MDPI, vol. 7(3), pages 1-21, March.
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