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Favuzzi, Nicoletta, Paolo Trerotoli, Maria Grazia Forte, Nicola Bartolomeo, Gabriella Serio, Domenico Lagravinese und Francesco Vino. „Evaluation of an Alimentary Education Intervention on School Canteen Waste at a Primary School in Bari, Italy“. International Journal of Environmental Research and Public Health 17, Nr. 7 (08.04.2020): 2558. http://dx.doi.org/10.3390/ijerph17072558.
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The “Love Food, Not Waste” project was conducted to train students on good food choices and evaluate food waste in school canteens. Teachers, parents and students were surveyed before and after training. Weights of both the served and wasted food were recorded for one week both before the educational intervention in February 2019 and after the educational intervention in March 2019, using the same menu. Students completed a food satisfaction questionnaire on the days the data were collected. For the first dish, the mean wastes per school were 1199 g before training and 1054 g after training. For the second dish, the mean wastes per school were 246 g before training and 220 g after training. For the side course, the means wastes per school were 663 g before training and 747 g after training. The results did not significantly differ among weeks or schools. Less food was wasted when boys judged the food’s general aspects like smell, taste and appearance as positive; more food was wasted when girls judged these factors as negative. Food waste monitoring is mandatory but does not always occur. Analyzing food waste relative to students’ food perceptions can help determine whether educational interventions can help reduce waste. Students’ satisfaction must also be considered.
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Kowalewska, Maria Teresa, und Anna Kołłajtis-Dołowy. „Food, nutrient, and energy waste among school students“. British Food Journal 120, Nr. 8 (06.08.2018): 1807–31. http://dx.doi.org/10.1108/bfj-11-2017-0611.
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Purpose According to a study by European Commission, 88m tons of food waste are generated per year, of which 46.5m tons are wasted by households. Households still remain the main source of food waste (53 percent). The purpose of this paper is to estimate households’ food waste and wastage-related losses of energy and nutrients among middle school students as well as assess educational intervention regarding food waste prevention. Design/methodology/approach The study included 555 students from 11 schools in Poland. The study was conducted using the survey questionnaire and the three-day record of food waste. The interventional group filled a questionnaire before and after of education as well as after three months of intervention. Findings Students waste 23 g of food per day. The most wasted products are: potatoes, bread, fruits and vegetable as well as meet and ham. Energy losses from leftovers are less than 1–10 percent. Losses of nutritional value along with wastages were the highest for vitamin C, but also for dietary fiber, potassium and folate. Food waste education was nearly twice as strong in study group with films intervention, than those who received only a leaflet for parents. Research limitations/implications Middle school students are responsible for households’ food waste and contribute to energy and nutrition losses. Educational intervention is more effective, while using multimedia methods and need to be continued. Practical implications The paper is a scientific study and addressed to the scientific audience. However, due to the problem of households’ food waste, general public could be also interested. Social implications Food waste is an element of waste management. Studying the scale of food waste and waste related behavior can help to better understand causes of food waste. The search for ways to limit food waste, through education address to young people, can be an effective method of prevention of waste. The UN has established 17 new development goals for the years 2015–2030 (United Nations, 2015). One of them (Goal 12) is focused on ensuring sustainable consumption and production. It means halving food waste at the retail and consumer levels and food losses at the production and post-harvest stages by 2030. Originality/value There are few publications available about food waste including energy and nutrients waste. This study shows the scale of household waste, the quantity and type of wasted products and causes of disposal. Also, the way of handling with food waste at homes was examined. It is also important to draw attention to the responsibility of young people in wasting food, which was examined in the paper.
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Hecht, Amelie A., und Roni A. Neff. „Food Rescue Intervention Evaluations: A Systematic Review“. Sustainability 11, Nr. 23 (27.11.2019): 6718. http://dx.doi.org/10.3390/su11236718.
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Food rescue, the practice of gathering food that could otherwise be wasted and redirecting it for human consumption, represents a critical opportunity to improve food security and reduce waste. As global interest in reducing hunger and food waste grows, better insight is needed to assess and compare the effectiveness of different models of food rescue. We conducted a systematic review of peer-reviewed studies evaluating food rescue interventions with the aim of synthesizing findings and comparing methodologies. We searched PubMed, Academic Search Ultimate, and Science Citation Index for studies published worldwide, in English, through June 2019. Studies were included that: a) evaluated an existing or proposed food rescue intervention and, b) quantitatively or qualitatively measured the intervention impact. All nineteen included studies were observational and the intervention types ranged widely. The most commonly reported metric was the weight of food recovered. Few studies reported client outcome measures. The included studies suggested promising effects of food rescue interventions, including positive return on investment, decreased environmental burden, large quantities of food rescued and clients served, and high stakeholder satisfaction. Comparison across studies was challenging, however, due to inconsistent metrics and insufficiently detailed methodology. This review documents a need for additional evaluation of food rescue interventions and recommends a standardized methodology. Additional dialogue among key stakeholders is warranted to develop consistent, meaningful metrics to assess food rescue.
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Soma, Tammara, Belinda Li und Virginia Maclaren. „Food Waste Reduction: A Test of Three Consumer Awareness Interventions“. Sustainability 12, Nr. 3 (26.01.2020): 907. http://dx.doi.org/10.3390/su12030907.
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Halving food waste by 2050 as per the Sustainable Development Goal 12.3 is key to securing a food system that is sustainable. One approach to reducing household food waste is through education campaigns. We recruited 501 households divided into three types of intervention groups and compared with a control group to better understand the efficacy of diverse education campaign approaches. Food waste interventions included a passive approach (handouts), a community engagement approach, and a gamification approach. We conducted waste audits, household surveys (pre- and post-intervention), and a focus group at the end of the campaign. The passive and gamification groups had similarly high levels of participation, while participation in the community group was very low. The passive group and the gamification group had higher self-reported awareness of food wasting after the campaign and lower food wastage than the control group. Waste audits found marginally significant differences between the game group and the control (p = 0.07) and no difference between the other campaign groups and the control group in edible food wasted. Frequent gamers were found to generate less edible food waste than infrequent gamers. We conclude that the evidence about the potential for gamification as an effective education change tool is promising and we recommend further study.
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Prescott, Melissa Pflugh, Xanna Burg, Jessica Jarick Metcalfe, Alexander E. Lipka, Cameron Herritt und Leslie Cunningham-Sabo. „Healthy Planet, Healthy Youth: A Food Systems Education and Promotion Intervention to Improve Adolescent Diet Quality and Reduce Food Waste“. Nutrients 11, Nr. 8 (11.08.2019): 1869. http://dx.doi.org/10.3390/nu11081869.
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Emerging evidence suggests a link between young people’s interest in alternative food production practices and dietary quality. The primary purpose of this study was to examine the impact of a student-driven sustainable food systems education and promotion intervention on adolescent school lunch selection, consumption, and waste behaviors. Sixth grade science teachers at two middle schools (n = 268 students) implemented a standards-based curriculum on sustainable food systems, addressing the environmental impacts of food choices and food waste. The cumulating curriculum activity required the 6th grade students to share their food systems knowledge with their 7th and 8th grade counterparts (n = 426) through a cafeteria promotional campaign to discourage food waste. School-wide monthly plate waste assessments were used to evaluate changes in vegetable consumption and overall plate waste using a previously validated digital photography method. At baseline, the intervention students consumed significantly less vegetables relative to the control group (47.1% and 71.8% of vegetables selected, respectively (p = 0.006). This disparity was eliminated after the intervention with the intervention group consuming 69.4% and the control consuming 68.1% of selected vegetables (p = 0.848). At five months follow up, the intervention group wasted significantly less salad bar vegetables compared to the control group (24.2 g and 50.1 g respectively (p = 0.029). These findings suggest that food systems education can be used to promote improved dietary behaviors among adolescent youth.
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Wharton, Christopher, Maricarmen Vizcaino, Andrew Berardy und Adenike Opejin. „Waste watchers: A food waste reduction intervention among households in Arizona“. Resources, Conservation and Recycling 164 (Januar 2021): 105109. http://dx.doi.org/10.1016/j.resconrec.2020.105109.
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Scalvedi, Maria Luisa, und Laura Rossi. „Comprehensive Measurement of Italian Domestic Food Waste in a European Framework“. Sustainability 13, Nr. 3 (01.02.2021): 1492. http://dx.doi.org/10.3390/su13031492.
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Food management is an inefficient activity, and households are the major contributors responsible for food waste across the food supply chain. Ten years remain to halve household food waste, as recommended by the 2030 Agenda for Sustainable Development. Up to now, Italian investigations into household food waste have been research activities with limitations in measurement and sampling. The need to establish a monitoring system led the Italian Observatory on Food Surplus, Recovery and Waste to apply a methodology that permits comparison with other European countries. In 2018, a survey involving a representative sample of 1142 Italian households was carried out. The majority of respondents (77%) reported that they had wasted 370 g of food during the last week, evidence in line with data from the Netherlands and progressively different from what was found in Germany, Hungary, and Spain. Perishable products, such as fresh fruit and vegetables, bread, and nonalcoholic drinks, were mainly wasted. The most frequently disposed foods were unused (43.2%) or partly used (30.3%). As for possible causes, household food waste was significantly associated with preventive practices and ability. This study endeavored to segment household food waste based on possible drivers and barriers to preventive action, setting the stage for future monitoring, supporting policy action, and educational intervention.
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Elnakib, Sara, und Mariel Mendez. „Food Waste in Schools: An Intervention of Randomized Schools on the Reduction of Food Waste“. Journal of Nutrition Education and Behavior 50, Nr. 7 (Juli 2018): S5. http://dx.doi.org/10.1016/j.jneb.2018.04.024.
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Ariyani, Luthfina, und Kirana Rukmayuninda Ririh. „Understanding Behavior of Household Food Waste Management: Food Waste Hierarchy Context“. Jurnal Ilmiah Teknik Industri 19, Nr. 2 (23.12.2020): 142–54. http://dx.doi.org/10.23917/jiti.v19i2.11994.
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The determinant factor identification of behavior considers as an important means in order to develop effective intevention towards household waste management in Indonesia. This study extended the Theory of Planned Behavior (TPB) by using the following construct: intention, attitude, subjective norm, perceive behavioral control, government intervention, environmental knowledge and awareness, as well as household planning and buying habit; to understand household waste management behavior from the ‘reduce-reuse-recycle’ point of view. The structural equation modeling (SEM) were used in this study and the result showed that the model accounted for relatively substantial amount (61.7%) of the variance in intention, with the attitude, subjective norm, and environmental knowledge and awareness emerge as significant predictor. Above findings could be used by both governmental and non-governmental organization to formulate strategies to manage food waste at the household level.
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Neff, Roni A., Daniel A. Zaltz, Amelie A. Hecht, Russell R. Pate, Brian Neelon, Jennifer R. O’Neill und Sara E. Benjamin-Neelon. „Preschool Healthy Food Policy Did Not Increase Percent of Food Wasted: Evidence from the Carolinas“. Nutrients 12, Nr. 10 (02.10.2020): 3024. http://dx.doi.org/10.3390/nu12103024.
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This research evaluates the effects of a South Carolina (SC) policy, which changed the nutrition standards for foods served in early care and education (ECE) settings, on wasted food. A two-group pre-test/post-test evaluation was performed in ECE centers serving children age 3–5 from households with lower incomes in SC (n = 102 children from 34 centers, intervention) and North Carolina (NC; n = 99 children from 30 centers, comparison). Direct observation was performed to assess the quantity and kcal of food served and quantity and percent of food discarded, by food group and nutrient, enabling assessment of waste in the absence of intervention. Mixed-effects linear models were fit to estimate, by state, differences in change from baseline to post-implementation at the center level. Covariates were selected a priori, including center enrollment, racial composition, director educational attainment, years in operation, for-profit status, and Child and Adult Care Food Program (CACFP) participation. Waste of food was high across states and time points. The policy was not associated with a change in percent of food discarded in SC compared to NC in adjusted analyses.
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Rathnayake, Dimuthu, und Shanti Dalpatadu. „A systematic approach to reduce hospital food waste based on patient experience“. British Journal of Healthcare Management 26, Nr. 10 (02.10.2020): 1–7. http://dx.doi.org/10.12968/bjhc.2019.0100.
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Background/Aims Organisational research has been shown to enhance the quality of hospital diet services. This study investigated methods to reduce food waste in the inpatient facilities of a large teaching hospital in Sri Lanka. Methods A patient experience survey was conducted to assess the quality of hospital diets. A new diet process was formulated and evaluated based on the results. Results Patients were satisfied with the food and food service quality, but preferred to eat homemade food during longer hospital stays. Before the intervention, 55% of breakfast meals, 62% of lunch meals and 57% of dinner meals were wasted. Post-intervention evaluation showed a significant reduction in food waste to less than 4% for all meal types. Conclusions Offering patients the opportunity to express meal preference through the diet ordering process reduced hospital food waste to less than 4% in total.
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Liz Martins, Margarida, Sara SP Rodrigues, Luís M. Cunha und Ada Rocha. „Strategies to reduce plate waste in primary schools – experimental evaluation“. Public Health Nutrition 19, Nr. 8 (28.10.2015): 1517–25. http://dx.doi.org/10.1017/s1368980015002797.
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AbstractObjectiveTo determine and compare the effect of two interventions in reducing the plate waste of school lunches.DesignA between-group analysis was conducted among children from three primary schools: (i) a group receiving intervention A, designed for children and focusing on nutrition education and food waste; (ii) a group receiving intervention B, intended for teachers and focusing on the causes and consequences of food waste; and (iii) a control group with no intervention. For each child, physical weighing of individual meals and leftovers was performed on three non-consecutive weeks at baseline (T0), 1 week (T1, short term) and 3 months (T2, medium term) following the intervention. Plate waste was recorded for a total of 1742 lunches during 14 d over eight different menus.SettingPortuguese public primary schools in the city of Porto.SubjectsAll fourth-grade children (n 212) attending the three preselected schools.ResultsAfter intervention A focusing on nutrition education designed for children, a decrease in soup waste was observed compared with the control group. The effect was greater at T1 (−11·9 (se 2·8) %; P<0·001) than at T2 (−5·8 (se 4·4) %; P=0·103). The plate waste of identical main dishes decreased strongly at T1 (−33·9 (se 4·8) %; P<0·001). However, this effect was not found at T2 (−13·7 (se 3·2) %; P<0·001). After intervention B involving teachers, plate waste decreased at T2 (−5·5 (se 1·9) % for soup; −5·4 (se 2·4) % for identical main dishes).ConclusionsNutrition education designed for children was more effective in the short than the medium term. Thus, this kind of intervention was not effective in reducing food waste in the medium term. In contrast, an intervention focusing on teachers revealed better results in the medium term than in the short term.
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Hudgens, Michelle E., Allison S. Barnes, Mary Kate Lockhart, Samantha C. Ellsworth, Monna Beckford und Robert M. Siegel. „Small Prizes Improve Food Selection in a School Cafeteria Without Increasing Waste“. Clinical Pediatrics 56, Nr. 2 (16.11.2016): 123–26. http://dx.doi.org/10.1177/0009922816677546.
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We recently demonstrated that small prizes given for a “Power Plate” (plain fat-free milk, entrée, fruit and vegetable) can be used in an elementary school cafeteria to increase healthful food selection by over 300%. The purpose of this study was to measure changes in food waste when the Power Plate (PP) program is implemented. The PP intervention was conducted at an inner-city elementary school. Emoticons were placed next to the preferred foods and children were given a small prize if they selected the PP. Data were obtained by observation and cash register receipts. The trays of 111 students before the intervention and 96 after were examined for content and waste. PP selection increased from 2% to 73% ( P < .001). There was no significant change in waste. We conclude that small prizes as an incentive for better food selection does not lead to an increase food waste.
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Hutchison, M. L., L. D. Walters, A. Moore, K. M. Crookes und S. M. Avery. „Effect of Length of Time before Incorporation on Survival of Pathogenic Bacteria Present in Livestock Wastes Applied to Agricultural Soil“. Applied and Environmental Microbiology 70, Nr. 9 (September 2004): 5111–18. http://dx.doi.org/10.1128/aem.70.9.5111-5118.2004.
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ABSTRACT In response to reports that the contamination of food can occur during the on-farm primary phase of food production, we report data that describes a possible cost-effective intervention measure. The effect of time before soil incorporation of livestock wastes spread to land on the rate of decline of zoonotic agents present in the waste was investigated. Fresh livestock wastes were inoculated with laboratory-cultured Salmonella, Listeria, and Campylobacter spp. and Escherichia coli O157 before they were spead onto soil. Incorporation of the spread wastes was either immediate, delayed for 1 week, or did not occur at all. Bacterial decline was monitored over time and found to be significantly more rapid for all waste types when they were left on the soil surface. There were no significant differences in initial bacterial decline rates when wastes were spread in summer or winter. Our results indicate that not incorporating contaminated livestock wastes into soil is a potential intervention measure that may help to limit the spread of zoonotic agents further up the food chain. The implications of these findings are discussed in relation to current advice for livestock waste disposal.
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Souza, Vanessa Rocha de, Amanda Brinco Ferreira, Jackline Freitas Brilhante de São José, Erika Madeira Moreira da Silva und Daniela Alves Silva. „Influence of intervention on the menu's nutritional and sensory qualities and on the food waste of children's education center“. Ciência & Saúde Coletiva 24, Nr. 2 (Februar 2019): 411–18. http://dx.doi.org/10.1590/1413-81232018242.02362017.
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Abstract The aim was to evaluate the influence of an intervention on the nutritional and sensory quality of the menus and on the food waste of a Children's Educational Center. It is a quasi-experimental study that used the Qualitative Assessment of the Menu Preparations method and performed the waste-ingestion quantities and clean leftovers. The intervention was characterized by the inclusion of new recipes and adequacy of portions according to recommendations for the children's age group. Data were analyzed using the Mann Whitney test with a significance level of p < 0.05. The intervention resulted in a reduction in the occurrence of the side dish supply, color monotony, presence of sweets, presence of fried foods, sweets associated with fried foods, and repetition of the main dish cooking technique. In addition, there was a significant reduction in the average quantities of waste-ingestion/child (from 69.02 ± 11.87g to 37.06 ± 15.57g), clean leftovers /child (from 161.47 ± 44.12g to 35.23 ± 33.73 g) and clean leftovers percentage (from 39.56 ± 7.96 to 21.01 ± 17.15). The positive influence of intervention reinforces the importance of adjustments in recipes and portioning of preparations to meet the nutritional recommendations and to control food waste.
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Jagau, Henrik Luis, und Jana Vyrastekova. „Behavioral approach to food waste: an experiment“. British Food Journal 119, Nr. 4 (03.04.2017): 882–94. http://dx.doi.org/10.1108/bfj-05-2016-0213.
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Purpose The purpose of this paper is to explore the impact of behavioral interventions and nudging in dealing with the food waste problem. In particular, the authors implement an information campaign aiming to increase consumers’ awareness of the food waste problem. Design/methodology/approach In the period of three weeks, the authors observe intentions to prevent food waste and actual food waste of the consumers in a university restaurant serving ready meals. During the intervention period, consumers are exposed to an information campaign, designed to avoid consumers’ insufficient planning problem. Findings Consumers are willing to pay the same price for less food more often during the campaign than before the campaign, but the approximated impact on the food waste is not significant. Social emotions of guilt and shame are linked to consumers’ intentions to prevent food waste, suggesting channels to be included in a successful information campaign nudging consumers toward food waste reduction. Research limitations/implications The authors were not able to measure precisely food waste, but observed consumers in a real-life context. Consumers were not aware of the study, and made daily purchase decisions before and after the information campaign. Social implications Consumer behavior is at the core of the food waste problem in developed countries. It is important to understand how consumers can be nudged at low cost, using an information campaign, to change their attitude to food waste, and to decrease food waste. Originality/value The authors collected an original dataset on the impact of an information campaign, observing behavior of consumers in a real-life context.
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Ahmed, Selena, Carmen Byker Shanks, Martin Lewis, Alicia Leitch, Caitlin Spencer, Erin M. Smith und Dani Hess. „Meeting the food waste challenge in higher education“. International Journal of Sustainability in Higher Education 19, Nr. 6 (03.09.2018): 1075–94. http://dx.doi.org/10.1108/ijshe-08-2017-0127.
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Purpose Food waste represents a major sustainability challenge with environmental, economic, social and health implications. Institutions of higher education contribute to generating food waste while serving as models in championing sustainability solutions. An experiential learning project was implemented as part of two university courses in a buffet-style university dining hall with the objective to reduce food waste while building student capacity to contribute to transformational food system change. Design/methodology/approach Partnerships were developed with university dining services. Students were trained to conduct a needs assessment in a university dining hall through food waste measurements. Students were facilitated through the process of applying baseline data on food waste to design, implement and evaluate a multi-component food waste intervention that consisted of offering reduced portion sizes, use of smaller serving utensils and educational messaging. Participant reflections were elicited to evaluate the effectiveness of the experiential learning experience. Findings The food waste intervention led to a 17 per cent reduction in total food waste, with a large portion of waste attributed to post-consumer plate waste. While the reduction in food waste was not statistically significant, it highlights the potential for food service operations to address food waste through reduction techniques while providing students an experiential opportunity that meets multiple learning objectives including systems thinking, collaboration and motivation for leading change in the food system. Originality/value This study highlights the opportunity of building student capacity to address sustainability challenges through an experiential learning model for reducing food waste in an institutional setting that other educators can adapt.
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Elnakib, Sara A., Virginia Quick, Mariel Mendez, Shauna Downs, Olivia A. Wackowski und Mark G. Robson. „Food Waste in Schools: A Pre-/Post-test Study Design Examining the Impact of a Food Service Training Intervention to Reduce Food Waste“. International Journal of Environmental Research and Public Health 18, Nr. 12 (12.06.2021): 6389. http://dx.doi.org/10.3390/ijerph18126389.
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This study aimed to assess change in school-based food waste after training and implementing the Smarter Lunchrooms Movement (SLM) strategies with school food service workers. This non-controlled trial was implemented in a random sample of 15 elementary and middle schools in a Community Eligibility Program school district in the Northeast, the United States. Baseline and post-intervention food waste measurements were collected at two different time points in each school (n = 9258 total trays measured). Descriptive statistics, independent t-tests, and regression analyses were used to assess SLM strategies’ impact on changes in percent food waste. The mean number of strategies schools implemented consistently was 7.40 ± 6.97 SD, with a range of 0 to 28 consistent strategies. Independent t-tests revealed that at post-test, there was a significant (p < 0.001) percent reduction (7.0%) in total student food waste and for each food component: fruit (13.6%), vegetable (7.1%), and milk (4.3%). Overall, a training session on food waste and the SLM strategies with school-based food service workers reduced school food waste. However, the extent of the training and SLM strategies to reduce food waste varied on the basis of the consistency and type of strategies implemented.
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Pelt, Audrey, Roxane Saint-Bauzel, Laura Barbier und Valérie Fointiat. „Food waste: Disapproving, but still doing. An evidence-based intervention to reduce waste at household“. Resources, Conservation and Recycling 162 (November 2020): 105059. http://dx.doi.org/10.1016/j.resconrec.2020.105059.
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Antón-Peset, Adriana, Maria-Angeles Fernandez-Zamudio und Tatiana Pina. „Promoting Food Waste Reduction at Primary Schools. A Case Study“. Sustainability 13, Nr. 2 (10.01.2021): 600. http://dx.doi.org/10.3390/su13020600.
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Food waste (FW) has recently attracted the interest of different institutions and has been the focus of many studies due to its important environmental, social and economic impact. This paper aims to analyze whether a didactic intervention, consisting of informing teachers and pupils and involving pupils in reducing FW, could bring about changes in the level of knowledge and attitude towards FW and in the amount of FW generated during the mid-morning break and lunch at schools. This study was conducted at a public Primary School in Valencia (Spain). Subtle changes in the level of knowledge and attitude towards FW were detected in teachers and pupils after the intervention. Around 30% of FW reduction at lunch was observed in the intervention group but not in the other groups. A decrease of almost half of the average weight was observed during the mid-morning break in the rest of primary groups. The results apparently show that addressing the FW issue in classrooms can have a very positive effect on children’s attitudes. As it is such a cross-cutting issue; it raises awareness about a large group of Sustainable Development Goals, and encourages these young citizens to make conscious decisions and to act responsibly.
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Antón-Peset, Adriana, Maria-Angeles Fernandez-Zamudio und Tatiana Pina. „Promoting Food Waste Reduction at Primary Schools. A Case Study“. Sustainability 13, Nr. 2 (10.01.2021): 600. http://dx.doi.org/10.3390/su13020600.
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Food waste (FW) has recently attracted the interest of different institutions and has been the focus of many studies due to its important environmental, social and economic impact. This paper aims to analyze whether a didactic intervention, consisting of informing teachers and pupils and involving pupils in reducing FW, could bring about changes in the level of knowledge and attitude towards FW and in the amount of FW generated during the mid-morning break and lunch at schools. This study was conducted at a public Primary School in Valencia (Spain). Subtle changes in the level of knowledge and attitude towards FW were detected in teachers and pupils after the intervention. Around 30% of FW reduction at lunch was observed in the intervention group but not in the other groups. A decrease of almost half of the average weight was observed during the mid-morning break in the rest of primary groups. The results apparently show that addressing the FW issue in classrooms can have a very positive effect on children’s attitudes. As it is such a cross-cutting issue; it raises awareness about a large group of Sustainable Development Goals, and encourages these young citizens to make conscious decisions and to act responsibly.
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Iacovidou, Eleni, Dieudonne-Guy Ohandja und Nikolaos Voulvoulis. „Food waste disposal units in UK households: The need for policy intervention“. Science of The Total Environment 423 (April 2012): 1–7. http://dx.doi.org/10.1016/j.scitotenv.2012.01.048.
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Schmidt, Karolin, und Ellen Matthies. „Where to start fighting the food waste problem? Identifying most promising entry points for intervention programs to reduce household food waste and overconsumption of food“. Resources, Conservation and Recycling 139 (Dezember 2018): 1–14. http://dx.doi.org/10.1016/j.resconrec.2018.07.023.
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Althumiri, Nora A., Mada H. Basyouni, Ali F. Duhaim, Norah AlMousa, Mohammed F. AlJuwaysim und Nasser F. BinDhim. „Understanding Food Waste, Food Insecurity, and the Gap between the Two: A Nationwide Cross-Sectional Study in Saudi Arabia“. Foods 10, Nr. 3 (23.03.2021): 681. http://dx.doi.org/10.3390/foods10030681.
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Background: Food waste and food insecurity may co-exist in various balances in developing and developed countries. This study aimed to explore the levels of food waste and food insecurity, the factors associated with them, and their relationships at the household and individual levels in Saudi Arabia. Methods: This study was a nationwide cross-sectional survey conducted via computer-assisted phone interviews in January 2021. Quota sampling was utilized to generate balanced distributions of participants by gender across all the administrative regions of Saudi Arabia. Data collection included household demographics, food waste and disposal, the Food Insecurity Experience Scale (FIES), and the Household Food Insecurity Access Scale (HFIAS). Results: Out of the 2807 potential participants contacted, 2454 (87.4%) completed the interview. The mean age was 31.4 (SD = 11.7; range = 18–99) and 50.1% were female. The weighted prevalence of uncooked food waste in the last four weeks was 63.6% and the cooked food waste was 74.4%. However, the food insecurity weighted prevalence at the individual level (FIES) was 6.8%. In terms of food insecurity at the household level (HFIAS), 13.3% were in the “severely food insecure” category. Moreover, this study found that “moderately food insecure” households were associated with an increased likelihood to waste uncooked food (relative risk (RR) = 1.25), and the “mildly food insecure” (RR = 1.21) and “moderately food insecure” (RR = 1.17) households were associated with an increased likelihood to waste cooked food. However, “food secure” households were associated with a decreased likelihood to waste cooked food (RR = 0.56). Finally, this study identified four household factors associated with food waste and three household factors that were associated with “severe food insecurity.” Conclusions: This first national coverage study to explore food waste and food insecurity at the individual level and household level, identified household factors associated with food waste and food insecurity and identified new associations between food waste and food insecurity in Saudi Arabia. The associations found between food waste and food insecurity are potential areas of intervention to reduce both food waste and food insecurity at the same time, toward achieving the Sustainable Development Goal (SDG) targets related to food waste and food security.
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Hebrok, Marie, und Casper Boks. „Household food waste: Drivers and potential intervention points for design – An extensive review“. Journal of Cleaner Production 151 (Mai 2017): 380–92. http://dx.doi.org/10.1016/j.jclepro.2017.03.069.
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Liu, Chen, Pongsun Bunditsakulchai und Qiannan Zhuo. „Impact of COVID-19 on Food and Plastic Waste Generated by Consumers in Bangkok“. Sustainability 13, Nr. 16 (11.08.2021): 8988. http://dx.doi.org/10.3390/su13168988.
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The crisis ignited by COVID-19 has transformed the volume and composition of waste generation and requires a dynamic response from policy makers. This study selected Bangkok as a case study to semi-quantitatively examine the impact of the COVID-19 outbreak on consumer-generated food and plastic waste by examining changes in lifestyles and consumption behaviour through a face-to-face questionnaire survey. Travel bans and diminished economic activity due to COVID-19 have led to a dramatic reduction in waste from the business sector and in the total amount of municipal waste generated. However, the results of the survey showed that both food and plastic waste generated by households in Bangkok increased during COVID-19. The shift from eating out to online food delivery services led to an increase in plastic bags, hot-and-cold food bags, plastic food containers, and food waste. Reasons for the increase in household food waste during COVID-19 varied, with respondents citing excessive amounts of food and unappetising taste, followed by exceeding the expiration date and rotting/foul odours. These reasons may be the result of the inability to predict quantity and quality when ordering online, and inadequate food planning and management by consumers. To achieve more effective food and plastic waste management, home delivery services, consumer food planning and management, and the formation of a circular economy based on localised supply chains may be considered as important intervention points.
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David, Patricia, Sharyn Rundle-Thiele und Jason Ian Pallant. „(Re)Focussing on behavioural change: an examination of the utility of hidden Markov modelling“. Journal of Social Marketing 9, Nr. 2 (08.04.2019): 130–45. http://dx.doi.org/10.1108/jsocm-04-2018-0038.
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PurposeBehavioural change practice has focussed attention on understanding behaviour; failing to apply dynamic approaches that capture the underlying determinants of behavioural change. Following recommendations to direct analytical focus towards understanding both the causal factors of behaviour and behavioural change to enhance intervention practice, this paper aims to apply a hidden Markov model (HMM) approach to understand why people transition from one state to another (e.g. reporting changes from wasting food to not wasting food or vice versa).Design/methodology/approachData were drawn from a 2017 food waste programme that aimed to reduce waste of fruit and vegetables by increasing self-efficacy through a two-week pilot, featuring recipes and in-store cooking demonstrations. A repeated measure longitudinal research design was used. In total, 314 households completed a phone survey prior to the two-week pilot and 244 completed the survey in the weeks following the intervention (77% retention in the evaluation study).FindingsTwo behavioural states were identified, namely, fruit and vegetable (FV) wasters and non-FV wasters. Age was identified as a causal factor for FV food wasting prior to the campaign (45-54 years were most likely to waste FV). Following the intervention, a total of 43.8% transitioned away from FV wasters to non-wasters, and attitudes and self-efficacy were indicated as potential causal factors of this change in FV waste behaviour.Originality/valueThrough this application, it is demonstrated how HMM can identify behavioural states, rates of behaviour change and importantly how HMM can identify both causal determinants of behaviour and behavioural change. Implications, limitations and future research directions are outlined.
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Schmidt, Karolin. „Explaining and promoting household food waste-prevention by an environmental psychological based intervention study“. Resources, Conservation and Recycling 111 (August 2016): 53–66. http://dx.doi.org/10.1016/j.resconrec.2016.04.006.
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Kinach, Lesia, Kate Parizeau und Evan D. G. Fraser. „Do food donation tax credits for farmers address food loss/waste and food insecurity? A case study from Ontario“. Agriculture and Human Values 37, Nr. 2 (05.11.2019): 383–96. http://dx.doi.org/10.1007/s10460-019-09995-2.
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Abstract To increase donations of nutritious food, Ontario introduced a tax credit for farmers who donate agricultural products to food banks in 2013. This research seeks to investigate the role of Ontario’s Food Donation Tax Credit for Farmers in addressing both food loss and waste (FLW) and food insecurity through a case study of fresh produce rescue in Windsor-Essex, Ontario. This research also documents the challenges associated with rescuing fresh produce from farms, as well as alternatives to donating. Interviews with food banks, producers and key informants revealed that perceptions of the tax credit, and the credit’s ability to address FLW and food insecurity, contrasted greatly with the initial perceptions of the policymakers who created the tax credit. In particular, the legislators did not anticipate the logistical challenges associated with incentivizing this type of donation, nor the limitations of a donation-based intervention to provide food insecure Ontarians with access to fresh, nutritious food.
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Milne, Richard. „Arbiters of Waste: Date Labels, the Consumer and Knowing Good, Safe Food“. Sociological Review 60, Nr. 2_suppl (Dezember 2012): 84–101. http://dx.doi.org/10.1111/1467-954x.12039.
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The importance of date labelling in informing both retailers and consumers how long a food will remain edible, safe and of sufficient quality makes it a prime site for the identification of, and intervention in, food waste. This paper examines the historical and spatial evolution of the date labelling system in the UK. The paper shows how reforms to date marking have occurred in response to shifting concerns about food quality, safety and latterly waste. It distinguishes four periods during which labels moved from an internal stock control mechanism to a consumer protection mechanism, a food safety device and recently emerged as a key element in the fight against food waste. Contributing to recent sociological studies of food labelling, the paper charts changing understandings of the role of the label in mediating between consumers, the food industry and regulators. It shows how regulatory objects such as date labels materialize societal concerns about food and situates contemporary efforts to reform date labelling in relation to prior articulations of consumer, government and industry interests.
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Wang, Qiao, Huan Li, Kai Feng und Jianguo Liu. „Oriented Fermentation of Food Waste towards High-Value Products: A Review“. Energies 13, Nr. 21 (28.10.2020): 5638. http://dx.doi.org/10.3390/en13215638.
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Food waste has a great potential for resource recovery due to its huge yield and high organic content. Oriented fermentation is a promising method with strong application prospects due to high efficiency, strong robustness, and high-value products. Different fermentation types lead to different products, which can be shifted by adjusting fermentation conditions such as inoculum, pH, oxidation-reduction potential (ORP), organic loading rate (OLR), and nutrients. Compared with other types, lactic acid fermentation has the lowest reliance on artificial intervention. Lactic acid and volatile fatty acids are the common products, and high yield and high purity are the main targets of food waste fermentation. In addition to operational parameters, reactors and processes should be paid more attention to for industrial application. Currently, continuously stirred tank reactors and one-stage processes are used principally for scale-up continuous fermentation of food waste. Electro-fermentation and iron-based or carbon-based additives can improve food waste fermentation, but their mechanisms and application need further investigation. After fermentation, the recovery of target products is a key problem due to the lack of green and economic methods. Precipitation, distillation, extraction, adsorption, and membrane separation can be considered, but the recovery step is still the most expensive in the entire treatment chain. It is expected to develop more efficient fermentation processes and recovery strategies based on food waste composition and market demand.
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Hubbard, Kristie L., Linda G. Bandini, Sara C. Folta, Brian Wansink, Misha Eliasziw und Aviva Must. „Impact of a Smarter Lunchroom intervention on food selection and consumption among adolescents and young adults with intellectual and developmental disabilities in a residential school setting“. Public Health Nutrition 18, Nr. 2 (17.03.2014): 361–71. http://dx.doi.org/10.1017/s1368980014000305.
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AbstractObjectiveTo assess whether a Smarter Lunchroom intervention based on behavioural economics and adapted for students with intellectual and developmental disabilities would increase the selection and consumption of fruits, vegetables and whole grains, and reduce the selection and consumption of refined grains.DesignThe 3-month intervention took place at a residential school between March and June 2012. The evaluation employed a quasi-experimental, pre–post design comparing five matched days of dietary data. Selection and plate waste of foods at lunch were assessed using digital photography. Consumption was estimated from plate waste.SettingMassachusetts, USA.SubjectsStudents (n 43) aged 11–22 years with intellectual and developmental disabilities attending a residential school.ResultsDaily selection of whole grains increased by a mean of 0·44 servings (baseline 1·62 servings, P = 0·005) and refined grains decreased by a mean of 0·33 servings (baseline 0·82 servings, P = 0·005). The daily consumption of fruits increased by a mean of 0·18 servings (baseline 0·39 servings, P = 0·008), whole grains increased by 0·38 servings (baseline 1·44 servings, P = 0·008) and refined grains decreased by a mean of 0·31 servings (baseline 0·68 servings, P = 0·004). Total kilojoules and total gram weight of food selected and consumed were unchanged. Fruit (P = 0·04) and vegetable (P = 0·03) plate waste decreased.ConclusionsA Smarter Lunchroom intervention significantly increased whole grain selection and consumption, reduced refined grain selection and consumption, increased fruit consumption, and reduced fruit and vegetable plate waste. Nudge approaches may be effective for improving the food selection and consumption habits of adolescents and young adults with intellectual and developmental disabilities.
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Shi, Zheyuan Ryan, Yiwen Yuan, Kimberly Lo, Leah Lizarondo und Fei Fang. „Improving Efficiency of Volunteer-Based Food Rescue Operations“. Proceedings of the AAAI Conference on Artificial Intelligence 34, Nr. 08 (03.04.2020): 13369–75. http://dx.doi.org/10.1609/aaai.v34i08.7051.
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Food waste and food insecurity are two challenges that coexist in many communities. To mitigate the problem, food rescue platforms match excess food with the communities in need, and leverage external volunteers to transport the food. However, the external volunteers bring significant uncertainty to the food rescue operation. We work with a large food rescue organization to predict the uncertainty and furthermore to find ways to reduce the human dispatcher's workload and the redundant notifications sent to volunteers. We make two main contributions. (1) We train a stacking model which predicts whether a rescue will be claimed with high precision and AUC. This model can help the dispatcher better plan for backup options and alleviate their uncertainty. (2) We develop a data-driven optimization algorithm to compute the optimal intervention and notification scheme. The algorithm uses a novel counterfactual data generation approach and the branch and bound framework. Our result reduces the number of notifications and interventions required in the food rescue operation. We are working with the organization to deploy our results in the near future.
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Cooremans, Katrien, und Maggie Geuens. „Same but Different: Using Anthropomorphism in the Battle Against Food Waste“. Journal of Public Policy & Marketing 38, Nr. 2 (06.02.2019): 232–45. http://dx.doi.org/10.1177/0743915619827941.
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Food waste is a major threat to global sustainability. Much of it is caused by the aesthetic requirements imposed by retailers, which assume that consumers are not interested in buying misshapen produce unless it is accompanied by significant price discounts. This article proposes an alternative way to market such produce. A pilot study confirms consumers’ aversion to misshapen produce and identifies inferior taste perceptions as its dominant driver. Three studies then show that using anthropomorphism (i.e., attributing human characteristics to nonhuman objects) can increase purchase intentions for misshapen produce. Specifically, displaying misshapen produce with a smiling face and presenting shape abnormalities as body parts in point-of-purchase stimuli trigger positive affective reactions. These affective reactions enhance taste perceptions, thereby leading to higher purchase intentions and food choice. In addition, this research tests environmental concern as a moderator and measures actual behaviors in a grocery shopping context. The findings suggest an intervention that could be more effective than current public campaigns in the effort to curb waste along the entire food chain.
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Callegari, Arianna, Joanna Boguniewicz-Zablocka und Andrea G. Capodaglio. „Energy recovery and efficiency improvement for an activated sludge, agro-food WWTP upgrade“. Water Practice and Technology 13, Nr. 4 (01.12.2018): 909–21. http://dx.doi.org/10.2166/wpt.2018.099.
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Abstract Wastewater treatment's primary purpose is to protect surface water quality, aquatic life, beneficial and recreational uses of waterways, and primarily comply with local water emission standards. Lately, additional requirements were added for these facilities, concerning minimization of a series of sidestream environmental impacts (i.e., odours, generated waste by-products, etc.), air emissions, including CO2, methane and nitrogen greenhouse gases (GHGs), and mitigation of various other likely impacts resulting from energy and chemical use in treatment processes. This paper describes a case study in Northern Europe, where critical analysis of an industrial wastewater treatment plant's present conditions, during an evaluation of upgrade possibilities to improve regulatory compliance, led to a sustainable intervention proposal. According to the formulated proposal, process improvement, energy recovery, and overall savings and GHG emissions reduction could be simultaneously achieved with a series of relatively simple interventions.
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Jensen, Jørgen Dejgård, Anne Vibeke Thorsen, Camilla Trab Damsgaard und Anja Biltoft-Jensen. „Cost of New Nordic Diet school meals“. British Food Journal 117, Nr. 9 (07.09.2015): 2372–86. http://dx.doi.org/10.1108/bfj-01-2015-0032.
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Purpose – The purpose of this paper is to conduct economic evaluation of a school meal programme based on principles of a New Nordic Diet (NND) by assessing the costs of the NND lunch, compared with packed lunch from home, and investigating potential effects of adjusting the NND principles underlying the school meals on the costs and on the rate of food waste. Design/methodology/approach – The analysis combines recipes, dietary records and food waste data from a school meal intervention with collected price data within an economic optimization framework. Findings – A New Nordic School meal programme consisting of a morning snack and a hot lunch based on fixed seasonal menu plans and with 75 per cent organic content is 37 per cent more expensive in terms of ingredient costs than corresponding packed school meals. This cost differential can be almost halved by introducing more flexible scheduling of week plans and reducing the level of organic ambition to 60 per cent. Reducing portion sizes could reduce the cost differential by an extra 5 per cent, which would also reduce food waste by about 15 per cent. Originality/value – Higher costs and food waste in a restrictive ingredient sourcing school meal programme can be reduced by increased flexibility in meal scheduling, reduction in organic content and reduced average portion size.
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Elinder, Liselotte Schäfer, Patricia Eustachio Colombo, Emma Patterson, Alexandr Parlesak und Anna Karin Lindroos. „Successful Implementation of Climate-Friendly, Nutritious, and Acceptable School Meals in Practice: The OPTIMAT™ Intervention Study“. Sustainability 12, Nr. 20 (14.10.2020): 8475. http://dx.doi.org/10.3390/su12208475.
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Introducing children to sustainable and healthy school meals can promote a long-term dietary shift to lower climate impact and improve population health. The aim of the OPTIMAT study was to optimize meals for minimum deviation from the current food supply while reducing greenhouse gases and ensuring nutritional adequacy without increasing cost. Optimized menus were tested in four primary schools in Sweden and effects on daily food consumption and waste evaluated. Pupils received their usual menu plan for three weeks and then the isocaloric optimized menu plan for another three weeks. Nutritional recommendations for a school lunch and a maximum of 500 g of carbon dioxide equivalents per meal (CO2 eq/meal) were applied as constraints during linear programming. Pulses, cereals, meat, and eggs increased, while fats and oils, dairy, sauces, and seasonings decreased. The amount of ruminant meat was reduced in favor of other meat products. The new menu was 28% lower in greenhouse gas emissions and slightly less costly than the original. No significant changes in mean food consumption or plate waste were found in interrupted time series analysis between the two periods. This pragmatic approach for combining linear optimization with meal planning could accelerate sustainable development of the meal sector in Sweden and abroad.
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Sintov, Nicole, Sally Geislar und Lee V. White. „Cognitive Accessibility as a New Factor in Proenvironmental Spillover: Results From a Field Study of Household Food Waste Management“. Environment and Behavior 51, Nr. 1 (10.11.2017): 50–80. http://dx.doi.org/10.1177/0013916517735638.
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An emerging body of literature has contributed to understanding behavioral spillover; however, a limited range of behaviors and psychological pathways have been studied. The current study investigates whether starting to compost, a relatively difficult behavior receiving limited attention in the spillover literature, results in spillover to household waste prevention behaviors, including food, energy, and water waste prevention. It also tests cognitive accessibility as a new mediator in the spillover process, and advances an integrative process model to address methodological inconsistencies in the spillover literature. Data are from a 2015 longitudinal field experiment to increase composting. Participants ( N = 284) were residents of Costa Mesa, California, who received a structural intervention (i.e., curbside organic waste bins) and procedural information about composting. Positive spillover was observed. Additionally, cognitive accessibility partially mediated the relationship between composting and energy and water waste–prevention behaviors. Future research should adopt a consistent definition of spillover and explore additional pathways.
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Serebrennikov, Dmytro, Bhagyashree Katare, Lisa Kirkham und Sara Schmitt. „Effect of classroom intervention on student food selection and plate waste: Evidence from a randomized control trial“. PLOS ONE 15, Nr. 1 (09.01.2020): e0226181. http://dx.doi.org/10.1371/journal.pone.0226181.
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Kim, Jeawon, Sharyn Rundle-Thiele, Kathy Knox und Samuel Hodgkins. „Outcome Evaluation of an Empirical Study: Food Waste Social Marketing Pilot“. Social Marketing Quarterly 26, Nr. 2 (22.04.2020): 111–28. http://dx.doi.org/10.1177/1524500420918690.
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Background: Evidence indicates behavior change is more likely when more social marketing benchmark principles are applied. Yet, transparent and clear reporting of the application of benchmarks to change behavior is rare. Focus of the Article: The aims of this study were (1) to verify the efficacy of social marketing in reducing food waste and (2) to enumerate and critique the practicality of applying social marketing benchmark criteria. Research Question: To address the research aims, two research questions were proposed: (1) Can a social marketing program designed with consumers reduce household food waste behavior? and (2) How are social marketing benchmarks applied to reduce food waste? Program Design/Approach: A consumer-insight driven social marketing program Waste Not Want Not (WNWN) was designed following the social marketing process and delivered to local Redland City Council residents located within the pilot area. This article reports a process and outcome evaluation for the pilot study and a critical evaluation of benchmark criteria application. Importance to the Social Marketing Field: This article demonstrates social marketing’s efficacy to reduce food waste behavior in households, and it critically evaluates application of benchmark criteria to assist future research and practice. Methods: In total, 314 local council area residents were randomly allocated into either a program ( n = 110) or control group ( n = 204). The program group received intervention materials and invitations to attend the 2-week program activities held in a local shopping center. Control group participants received nothing. The extent of social marketing benchmark application was examined for the WNWN program. Results: Outcome evaluation indicated that the pilot study reduced self-reported household food waste and increased perceived level of self-efficacy in cooking for the program group, but not the control group. WNWN successfully applied five of the eight social marketing benchmark criteria, namely, consumer orientation, insight, competition, marketing mix, and behavior change. Recommendations for Research or Practice: Given that use of more benchmarks increases the likelihood of behavior change, future research must advocate for complete application of the eight major social marketing benchmark criteria in program design. Clear operational definitions are required to improve practice and behavioral change outcomes. Limitations: Study 1 focused on individual feedback and self-reported data minimizing the possibility of generalization. Future research could employ observational methods and involve a wider array of stakeholders to increase generalizability.
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Giurea, Ramona, Ilaria Precazzini, Marco Ragazzi, Moise Achim, Lucian-Ionel Cioca, Fabio Conti, Vincenzo Torretta und Elena Rada. „Good Practices and Actions for Sustainable Municipal Solid Waste Management in the Tourist Sector“. Resources 7, Nr. 3 (13.08.2018): 51. http://dx.doi.org/10.3390/resources7030051.
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This paper deals with waste management in the tourism sector, specifically in the agro-tourism structures. Two regions of Romania and Italy have been considered as case studies in order to promote good practices and actions for sustainable municipal solid waste management. Specific criteria to adopt for the sustainable consumption of beverages and food and for the sustainable use of packaging of various types have been analyzed and suggested. The adoption of an indicator at the level of the single tourist structure has been proposed to help self-analysis that is aimed at setting the priorities of intervention for improving its environmental sustainability.
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Teeling, SeÁn Paul, Heather Coetzee, Maeve Phillips, Mary McKiernan, ÉidÍn NÍ ShÉ und Aileen Igoe. „Reducing risk of development or exacerbation of nutritional deficits by optimizing patient access to mealtime assistance“. International Journal for Quality in Health Care 31, Supplement_1 (Dezember 2019): 6–13. http://dx.doi.org/10.1093/intqhc/mzz060.
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Abstract Objective Optimize patient access to mealtime assistance, decrease missed meal incidence, risk of malnutrition, reduce food waste and staff rework. Design Lean Six Sigma methodology informed a pre/post intervention design. Setting 31 bed ward including Specialist Geriatric services and Acute Stroke Unit within an Irish University teaching hospital. Participants Clinical and non-clinical staff including catering, nursing, speech and language therapy, dietetics and nutrition; patients, relatives. Interventions An interdisciplinary team used the structured Define/Measure/Analyse/Improve/Control (DMAIC) framework to introduce visual aids and materials to improve the access of patients to assistance at mealtimes. Main outcome measures Pre and post outcomes measures were taken for the number and cost of uneaten meals, rework for staff, staff and patient satisfaction, patient outcomes. Results Following a 1-month pilot of a co-designed process for ensuring access to assistance at mealtimes, average wasted meals due to staff not being available to assist patients requiring mealtime assistance went from 3 per day to 0 corresponding to an average reduction of 0.43 kg per participating patient in food waste per day. Patients receiving assistance did not require additional oral therapeutic nutritional supplements, evidenced no new incidences of aspiration pneumonia or swallowing difficulties and were discharged without requirement for ongoing Dietetics and Nutrition support. Following a 6 month Control period comprising repeated PDCA cycles, the initiative was incrementally introduced to a further 10 wards/units, with positive feedback from patients and staff alike. Conclusion The co-designed new process highlights the importance of staff and patient collaboration, inclusion and participation in designing quality improvement projects.
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Weber, M., S. Antolini, K. Dismukes und D. Holben. „Fruit and Vegetable Food Selection and Waste in a Rural, Appalachian Mississippi Elementary School After a Produce Intervention“. Journal of the Academy of Nutrition and Dietetics 117, Nr. 9 (September 2017): A57. http://dx.doi.org/10.1016/j.jand.2017.06.171.
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Kalsher, Michael J., Angela J. Rodocker, Bernadette M. Racicot und Michael S. Wogalter. „Promoting Recycling Behavior in Office Environments“. Proceedings of the Human Factors and Ergonomics Society Annual Meeting 37, Nr. 7 (Oktober 1993): 484–88. http://dx.doi.org/10.1177/154193129303700703.
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Rapid declines in available landfill space have sparked specific interest in recycling programs focused on increasing the quantity of materials recycled. This focus on quantity, rather than quality, has produced a glut of paper which currently comprises nearly 40% of all solid waste produced each year in the U.S. In recent years, recycling facilities have become increasingly selective with regard to the paper materials they accept because contaminants (e.g., food, gummy labels, carbon paper, staples, styrofoam products) reduce the recyclability of the collected material. In this study, a “low-tech” sort separation intervention was used to decrease the amount of contaminants in recyclable paper collected from four campus office buildings. A multiple baseline design across settings was used to evaluate the intervention, that consisted of an educational pamphlet, interactive group discussion, attention-getting posters, and environmental arrangement of color-coded paper collection bins to increase ease of use and convenience. Following the intervention, the percentage of correctly sorted paper increased from 25.5% during baseline to 83.5%. The results show that “low-tech” interventions can be used successfully to improve paper recycling practices in office settings. Implications of these results are discussed.
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BUDU-AMOAKO, EBO, SPENCER J. GREENWOOD, BRENT R. DIXON, HERMAN W. BARKEMA und J. T. MCCLURE. „Foodborne Illness Associated with Cryptosporidium and Giardia from Livestock“. Journal of Food Protection 74, Nr. 11 (01.11.2011): 1944–55. http://dx.doi.org/10.4315/0362-028x.jfp-11-107.
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Waterborne outbreaks caused by Cryptosporidium and Giardia are well documented, while the public health implications for foodborne illness from these parasites have not been adequately considered. Cryptosporidium and Giardia are common in domestic livestock, where young animals can have a high prevalence of infection, shedding large numbers of oocysts and cysts. Molecular epidemiological studies have advanced our knowledge on the distribution of Cryptosporidium and Giardia species and genotypes in specific livestock. This has enabled better source tracking of contaminated foods. Livestock generate large volumes of fecal waste, which can contaminate the environment with (oo)cysts. Evidence suggests that livestock, particularly cattle, play a significant role in food contamination, leading to outbreaks of cryptosporidiosis. However, foodborne giardiasis seems to originate primarily from anthroponotic sources. Foodborne cryptosporidiosis and giardiasis are underreported because of the limited knowledge of the zoonotic potential and public health implications. Methods more sensitive and cheaper are needed to detect the often-low numbers of (oo)cysts in contaminated food and water. As the environmental burden of Cryptosporidium oocysts and Giardia cysts from livestock waste increases with the projected increase in animal agriculture, public health is further compromised. Contamination of food by livestock feces containing Cryptosporidium oocysts and Giardia cysts could occur via routes that span the entire food production continuum. Intervention strategies aimed at preventing food contamination with Cryptosporidium and Giardia will require an integrated approach based on knowledge of the potential points of entry for these parasites into the food chain. This review examines the potential for foodborne illness from Cryptosporidium and Giardia from livestock sources and discusses possible mechanisms for prevention and control.
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Hapsari, Pramesti Retno, Retno Pangastuti und Fery Lusviana Widiany. „Effect of modification of nutrition counseling by using diet message sticker on food waste of inpatients“. Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) 7, Nr. 2 (23.06.2020): 58. http://dx.doi.org/10.21927/ijnd.2019.7(2).58-64.
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<p align="center"><strong>ABSTRAK</strong></p><p><strong><em>Latar belakang:</em></strong><em> Asuhan gizi rumah sakit diberikan kepada pasien berdasarkan hasil asesmen, termasuk kondisi klinis. Salah satu faktor yang mendukung kepatuhan diet pasien di rumah sakit adalah edukasi gizi. Stiker pesan diet dapat digunakan sebagai alat bantu untuk pemberian edukasi terhadap pasien. </em></p><p><strong><em>Tujuan:</em></strong><em> Untuk menganalisis pengaruh pemberian stiker pesan diet terhadap sisa makanan pasien rawat inap. </em></p><p><strong><em>Metode:</em></strong><em> Penelitian ini merupakan penelitian eksperimental dengan desain perbandingan kelompok statis. Sebanyak 220 responden diambil secara acak, dibagi menjadi kelompok kontrol (tanpa stiker diet) dan kelompok intervensi (diberi diet stiker). Stiker pesan diet diberikan kepada kelompok intervensi selama 1 hari dalam siklus menu ke-8. Stiker pesan diet ditempelkan di plato dan materinya disesuaikan dengan diet yang diberikan oleh ahli gizi rumah sakit. Sisa makanan diketahui menggunakan metode Visual Comstock berskala 6 poin. Data dianalisis univariat dan bivariat menggunakan uji-T independen. </em></p><p><strong><em>Hasil:</em></strong><em> Rata-rata sisa makanan pada kelompok intervensi berdasarkan masing-masing komponen makanan adalah 28,62 ± 28,62% pada buah, 23,24 ± 23,24% pada sayuran, 22,38 ± 20,87% pada makanan pokok, 22,30 ± 22,69% pada lauk nabati, dan 20,75 ± 22,38% pada lauk hewani. Sedangkan rata-rata sisa makanan pada kelompok kontrol adalah 44,89 ± 44,89% pada buah, 33,32 ± 33,32% pada sayuran, 39,83 ± 29,33% pada makanan pokok, 31,67 ± 31,67% pada lauk nabati, dan 36,20 ± 31,76% pada lauk hewani. Hasil uji-T independen untuk menganalisis pengaruh pemberian stiker diet terhadap sisa makanan menunjukkan nilai p=0,000 (p<0,05) untuk semua kelompok komponen makanan. <strong>Kesimpulan:</strong> Modifikasi konseling gizi dengan menggunakan stiker pesan diet berpengaruh terhadap sisa makanan pasien rawat inap.</em></p><p><em> </em></p><p><strong><em>KATA KUNCI:</em></strong><em> intervensi gizi, metode visual Comstock, pasien rawat inap, sisa makanan, stiker pesan diet</em></p><p align="center"><strong> </strong></p><p align="center"><strong> </strong></p><p align="center"><strong>ABSTRACT</strong></p><p><strong><em>Background:</em></strong><em> Nutrition care in hospital was provided to the patient based on nutritional assessment result, including clinical state. One of the factors supporting the dietary compliance of inpatients is a nutritional education. Diet message sticker could be used as a tool to educate patients. </em></p><p><strong><em>Objective:</em></strong><em> To analyze the effect of diet message sticker on food waste of inpatients. <strong>Methods:</strong> This was an experimental study with static group comparison design. As many as 220 respondents were randomly divided into control group (without diet sticker) and intervention group (given sticker diet). Diet message stickers were given to the intervention group for 1 day in the 8th menu cycle. Diet message sticker was </em><em>attached on</em><em> the plateau and the material was adjusted to the diet provided by the dietitian. Food waste was obtained by the Visual Comstock method with 6 point scale. Data was analyzed univariate and bivariate using independent T-test. </em></p><p><strong><em>Results:</em></strong><em> The average food waste in the intervention group which based on each food component were 28.62±28.62% in fruit, 23.24 ± 23.24% in vegetable, 22.38 ± 20.87% in staple food, 22.30 ± 22.69% in vegetable side dish, and 20.75 ± 22.38% in animal side dish respectively. While the average food waste in the control group were 44.89 ± 44.89% in fruit, 33.32 ± 33.32% in vegetable, 39.83 ± 29.33% in staple food, 31.67 ± 31.67% in vegetable side dish, and 36.20 ± 31.76% in animal side dish respectively. The result of the independent T-test to analyze the effect of applying diet message stickers to food waste showed p-value=0.000 (p<0.05) for all food component groups. </em></p><p><strong><em>Conclusion:</em></strong><em> Modification of nutritional counseling by using diet message sticker affects on food waste of inpatients.</em></p><p><em> </em></p><p><strong>KEYWORDS:</strong> <em>diet message sticker; dietary intervention; food waste; inpatient; visual comstock method.</em></p>
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Subramoniam, Vivek, und Veena Suresh. „A Study on the Waste Disposal Practices and Its Impact in Alappad Panchayat, Kerala“. International Journal of Social Sciences and Management 2, Nr. 2 (25.04.2015): 97–101. http://dx.doi.org/10.3126/ijssm.v2i2.12289.
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Waste is always an important problem in this era, where people are not aware of the waste they produce in their household or institutions. Waste is directly linked to human development, both technological and social. The compositions of different wastes have varied over time and location, with industrial development and innovation being directly linked to waste materials. Examples of this include plastics and nuclear technology. Some waste components have economic value and can be recycled once correctly recovered. Waste is sometimes a subjective concept, because items that some people discard may have value to others. With increase in the global population and the rising demand for food and other essentials, there has been a rise in the amount of waste being generated daily by each household. Alappad is a coastal village in the Kollam District of the Indian state Kerala. It is situated on a narrow strip of land sandwiched between the Arabian Sea a few species of ham and the TS Canal - the village is approximately 16 km long and its narrowest point is as thin as 33 meters. So the household people and petty shop people are not at all aware of the waste disposal they have been practising for a long time. The practise they make every day become a habit which affect their habitat with waste problems. Collective effort from a village can be initiated for a waste management process. Making a prompt step will be intended for effective waste management or disposal solution leads to a proper waste management process. Community level intervention should have to be done for a effective outcome. The purpose of this study is to analyse the waste disposal at the community located in the Alappad Panchayat in Kollam district of Kerala. The scope of this study within the community is assessed based upon following a three-fold approach. Firstly the awareness of community on the waste production within this community is examined. Secondly, the disposal method or model is evaluated and compared within this community. Thirdly, the Waste Disposal of the members of the community is gauged. The study was conducted upon a thin section of the society belonging to a specific ethnographic framework with the focus upon twenty participants. Data was collected via interviews and through the administration of an observation checklist. The results of this study can be extrapolated to project the overall effect Waste Management or Waste disposal in coastal villages throughout the entire nation of India.DOI: http://dx.doi.org/10.3126/ijssm.v2i2.12289 Int. J. Soc. Sci. Manage. Vol-2, issue-2: 97-101
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MILIOS (Κ. ΜΗΛΙΟΣ), K., E. H. DROSINOS (Ε. ΔΡΟΣΙΝΟΣ) und P. E. ZOIOPOULOS (Π.Ε. ΖΩΪΟΠΟΥΛΟΣ). „Carcass decontamination methods in slaughterhouses: a review“. Journal of the Hellenic Veterinary Medical Society 65, Nr. 2 (21.12.2017): 65. http://dx.doi.org/10.12681/jhvms.15517.
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European Union legislation approach to meat safety assurance advocates use of strict preventive hygiene measures and procedures to overcome threats by pathogens. Therefore, there is no need for carcass decontamination at the last stage of slaughtering process, using intervention methods. In contrast, the United States permit and regulate intervention decontamination methods. Generally, a HACCP system may use intervention treatments. These may be based solely on a non intervention system or use a combination of both. Interventions have the advantage of achieving a consistent reduction in bacterial contamination and require less manual input, but on the other hand, may also lead to carcass discolouration, produce large quantities of waste water and be relatively expensive. Moreover, intervention methods could constitute a means of concealing poor hygiene conditions during slaughtering or, even more, their residues could be a potential hazard for food safety. Non-intervention systems have the advantages of being relatively inexpensive, easy to implement and more preventive. However, these systems rely heavily on human effort and the possibility for error is considerably higher than the intervention systems. There are many carcass decontamination methods, as described in the relevant literature and used in slaughterhouses worldwide, such as: (i) cold/warm water washing, (ii) hot water washing, (iii) steam vacuuming, (iv) steam pasteurization, (v) irradiation, (vi) organic acid application, (vii) combination of organic acid application with other decontamination treatments and (viii) other chemical treatments. Aim of this review is to provide information on the relevant literature, as well as describe and Ncomment on the questions raised.
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Barker, M., WT Lawrence, TC Skinner, CO Haslam, SM Robinson, HM Inskip, BM Margetts, AA Jackson, DJP Barker und C. Cooper. „Constraints on food choices of women in the UK with lower educational attainment“. Public Health Nutrition 11, Nr. 12 (Dezember 2008): 1229–37. http://dx.doi.org/10.1017/s136898000800178x.
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AbstractObjectiveWomen of lower educational attainment have less balanced and varied diets than women of higher educational attainment. The diets of women are vital to the long-term health of their offspring. The present study aimed to identify factors that influence the food choices of women with lower educational attainment and how women could be helped to improve those choices.DesignWe conducted eight focus group discussions with women of lower educational attainment to identify these factors. We contrasted the results of these discussions with those from three focus group discussions with women of higher educational attainment.SettingSouthampton, UK.SubjectsForty-two white Caucasian women of lower educational attainment and fourteen of higher educational attainment aged 18 to 44 years.ResultsThe dominant theme in discussions with women of lower educational attainment was their sense that they lacked control over food choices for themselves and their families. Partners and children exerted a high degree of control over which foods were bought and prepared. Women’s perceptions of the cost of healthy food, the need to avoid waste, being trapped at home surrounded by opportunities to snack, and having limited skill and experience with food, all contributed to their sense they lacked control over their own and their family’s food choices.ConclusionsAn intervention to improve the food choices of women with lower educational attainment needs to increase their sense of control over their diet and the foods they buy. This might include increasing their skills in food preparation.
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Dhama, K., B. Singh, M. Saminathan, Sandip Chakraborty, R. Tiwari, R. A. Ram und T. Damodaran. „Impact of novel low cost technological interventions on expenditure pattern of landless and subâ€marginal farmers“. South Asian Journal of Experimental Biology 3, Nr. 5 (08.12.2013): 261–67. http://dx.doi.org/10.38150/sajeb.3(5).p261-267.
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Approximately 50% rural population is facing a major challenge of sustainable and reasonable livelihood security. In the present study, low costâ€highly profitable technologies were intervened to landless and subâ€marginal farmers for their socioâ€economic upliftment. The study was conducted during 2009â€2013 in Barabanki and Raebareli districts of Uttar Pradesh, India. Base line survey in 42 villages (700 farmers) was conducted, interventions initiated in mid 2009 and later, these were expanded in 65 villages (5250 families). For preâ€intervention period, 6 months average was considered, whereas in postâ€intervention period 12 months average was taken in comparing expenditure pattern. The farmers were intervened with novel technologies viz.,rural poultry production and purchase of bovine and goat, mineral based estrous induction, mastitis prevention, high yielding perennial fodder on waste land, banana as cash crop and family nutrition, lemon, guava and seasonal vegetables in courtyard, bioâ€enhancer for supporting vegetables and fruit plants. Sodic or barren unused land was transplanted with guava intercropped with vegetables and banana seedlings. The expenditure on food and clothing in preâ€intervention period was costing average of 71.4% and only 28.6% monthly earning was available for other family needs, while in postintervention period, in spite of improved food, nutrition and clothing quality, the expenditure was only 23.2% of total income. In conclusion, low input technologies whenever are intervened aiming higher profitability the impact on socioâ€economic status is visible within shortest time. It is a better option if governments create the infraâ€structural facilities and provide support with technological innovation for rural poverty alleviation.