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Selected Factors Determining the Disposal of Stale Bread by Polish Consumers

Author

Listed:
  • Beata Bilska

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Marzena Tomaszewska

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Danuta Kołożyn-Krajewska

    (Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland
    Faculty of Science & Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15, 42-200 Częstochowa, Poland)

Abstract

Bread is one of the most popular products consumed almost daily and, simultaneously, the most frequently wasted product in large quantities. The factors determining this phenomenon in a household must first be known in order to develop and implement effective programmes to combat consumers throwing away bread. Minimizing bread waste contributes to achieving the UN’s Sustainable Development Goal 12 of “halting food waste by 2030”. The aim of the study was to examine the influence of selected sociodemographic, economic and behavioural characteristics of consumers on the methods of managing stale bread. The study was conducted on a nationwide, random, and representative group of 1115 adult respondents. Over 15% of respondents admitted throwing stale bread into the waste container. Statistical analysis showed that the highest percentage of younger people, residents of large cities, and working people declared throwing unused bread into the waste container. More than 1/3 of respondents declared that they process stale bread into breadcrumbs. A higher percentage of the oldest people, residents of rural areas, and families with more than four adults declared that they manage bread this way. There was no significant relationship between the frequency of bread purchase and all methods of managing stale bread (except for feeding animals). The place of purchase influenced four methods of handling stale bread.

Suggested Citation

  • Beata Bilska & Marzena Tomaszewska & Danuta Kołożyn-Krajewska, 2024. "Selected Factors Determining the Disposal of Stale Bread by Polish Consumers," Sustainability, MDPI, vol. 16(24), pages 1-13, December.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:24:p:11029-:d:1544973
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    References listed on IDEAS

    as
    1. Marzena Tomaszewska & Beata Bilska & Danuta Kołożyn-Krajewska, 2022. "The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage," IJERPH, MDPI, vol. 19(13), pages 1-22, July.
    2. Christina Strotmann & Christine Göbel & Silke Friedrich & Judith Kreyenschmidt & Guido Ritter & Petra Teitscheid, 2017. "A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers," Sustainability, MDPI, vol. 9(1), pages 1-21, January.
    3. Mihajlovski, Katarina & Rajilić-Stojanović, Mirjana & Dimitrijević-Branković, Suzana, 2020. "Enzymatic hydrolysis of waste bread by newly isolated Hymenobacter sp. CKS3: Statistical optimization and bioethanol production," Renewable Energy, Elsevier, vol. 152(C), pages 627-633.
    4. Marzena Tomaszewska & Beata Bilska & Danuta Kołożyn-Krajewska, 2020. "Do Polish Consumers Take Proper Care of Hygiene while Shopping and Preparing Meals at Home in the Context of Wasting Food?," IJERPH, MDPI, vol. 17(6), pages 1-21, March.
    5. Travis A. Smith & Craig E. Landry, 2021. "Household Food Waste and Inefficiencies in Food Production," American Journal of Agricultural Economics, John Wiley & Sons, vol. 103(1), pages 4-21, January.
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