Milicevic Vesna, Ginestra Rosa La, Castrica Marta, Ratti Sabrina, Balzaretti Claudia M, Colavita Giampaolo
Health Protection Agency, Department of Hygiene and Health Prevention, Milan.
Penitentiary Institution - District House and Reclusion of the Larino, Ministry of Justice.
Ital J Food Saf. 2019 Mar 26;8(1):7841. doi: 10.4081/ijfs.2019.7841. eCollection 2019 Mar 18.
The aim of this study was to analyze different aspects of food waste in the specific context of prisons by introducing the , thanks to the collaboration of District House and Prison of Larino (Italy) involving staff and guests of the penitentiary structure, providing them with the knowledge of the topic and encouraging them to propose creative and effective solutions to prevent and reduce food waste. The study involved n. 50 participants out of total of about 200 prisoners. Data were collected using n.3 questionnaires related to the knowledge of food waste food, the second related to the origin of consumed and food waste and the third collected the participants' proposals how to reduce food waste. The results show that effects of has awakened the prisoners' conscience about the social, ethical and economic importance of reducing food waste and a proactive attitude in providing proposals for the reduction of food waste. The most wasted food is bread (35%), pasta (27%) and fresh fruit (20%), provided by the administration because they are considered of inferior quality or prepared and cooked badly. The overwhelming majority (96%) of the participants showed sensitivity about the ethical and economic reasons behind the fight against food waste, making themselves available to contribute to its reduction and suggesting some initiatives. The data collected from the questionnaires related to the causes of waste indicate the need to implement actions aimed at the correct conservation of food and the promotion of good hygiene practices.
本研究的目的是通过引入[具体内容缺失]，在监狱的特定背景下分析食物浪费的不同方面。多亏了拉里诺（意大利）地区之家和监狱的合作，该合作涉及监狱机构的工作人员和访客，向他们传授该主题的知识，并鼓励他们提出创造性和有效的解决方案，以预防和减少食物浪费。该研究在总共约200名囚犯中选取了50名参与者。数据通过三份问卷收集，第一份问卷与食物浪费的知识有关，第二份问卷与所消费食物和食物浪费的来源有关，第三份问卷收集了参与者关于如何减少食物浪费的建议。结果表明，[具体内容缺失]的影响唤醒了囚犯对减少食物浪费的社会、伦理和经济重要性的认识，以及他们在提供减少食物浪费建议方面的积极态度。浪费最多的食物是面包（35%）、意大利面（27%）和新鲜水果（20%），这些是由管理部门提供的，因为它们被认为质量较差或制作烹饪得不好。绝大多数（96%）的参与者对反对食物浪费背后的伦理和经济原因表现出敏感性，愿意为减少食物浪费做出贡献并提出一些倡议。从与浪费原因相关的问卷中收集的数据表明，有必要采取行动，以正确保存食物并推广良好的卫生习惯。
