Department of Clinical Laboratory and Food Safety, Faculty of Pharmacy, "Carol Davila" University of Medicine and Pharmacy, 020956 Bucharest, Romania.
Faculty of Pharmacy, "Vasile Goldiș" Western University of Arad, 310045 Arad, Romania.
Nutrients. 2024 Aug 16;16(16):2738. doi: 10.3390/nu16162738.
(1) Background: Food waste (FW) in Romania is 70 Kg/capita/year, while 70% of food waste comes from public catering, retail services, and households (over 50%-47 million tons). The present study investigates the socio-demographic factors, behaviors, motivations, and attitudes related to food waste management in Romanian households. (2) Methods: A cross-sectional observational study was conducted using an online questionnaire via the Google Forms platform from 15 April 2023 to 15 May 2023. The questionnaire was designed to assess various aspects, such as some socio-demographic information (age, sex, occupation, area of residence, study level, household members number, children <18 years of age); the personal involvement and frequency of food purchases and homemade food cooking; the main sources that generate food waste; the motivation and frequency with which food waste occurs; the level of awareness regarding the impact of food waste; the respondents' intentions regarding sustainable behaviors and practices for food management; the level of information and familiarity of the respondents with the notions of validity and how these may influence their food consumption decisions. (3) Results: The results show that FW incidence is occasionally (42%), very rarely (43.33%), frequently (15%), and no food waste was reported by 2.66% of respondents. The 35-44 age category records the highest FW frequency, followed by 18-24. The most wasted are homemade food (29.67%), bread and bakery products (27.00%), and fruits and vegetables (14.33%). High involvement in purchasing and buying food following a previously established list reduces FW frequency. The same is valid for high daily involvement in food and homemade cooking. High interest in the FW problem and its perception as a waste of money leads to diminishing it, while guilty feelings increase the FW level (37.50% to 73.33%). (4) Conclusions: The present study shows that household food waste management is a multifactorial process that involves numerous socio-demographic, behavioral, and emotional aspects. Extensive data analysis supports our results, revealing deep self-reported information details and confirming its complex approach.
(1) 背景：罗马尼亚的食物浪费量为每人每年 70 公斤，而 70%的食物浪费来自公共餐饮、零售服务和家庭（超过 50%-47 百万吨）。本研究调查了罗马尼亚家庭中与食物浪费管理相关的社会人口因素、行为、动机和态度。
(2) 方法：这是一项横断面观察性研究，使用在线问卷通过 Google Forms 平台于 2023 年 4 月 15 日至 2023 年 5 月 15 日进行。问卷旨在评估各种方面，例如一些社会人口信息（年龄、性别、职业、居住地区、学历、家庭成员数量、18 岁以下的儿童）；个人参与和购买食物以及自制食物烹饪的频率；产生食物浪费的主要来源；发生食物浪费的动机和频率；对食物浪费影响的认识程度；受访者关于可持续行为和食物管理实践的意图；受访者对有效性概念的信息和熟悉程度，以及这些概念如何影响他们的食物消费决策。
(3) 结果：结果表明，食物浪费的发生率偶尔发生（42%）、很少发生（43.33%）、经常发生（15%），2.66%的受访者没有食物浪费。35-44 岁年龄段记录的食物浪费频率最高，其次是 18-24 岁年龄段。浪费最多的是自制食物（29.67%）、面包和烘焙产品（27.00%）和水果和蔬菜（14.33%）。高参与购买和购买按预先确定的清单购买食物会降低食物浪费的频率。同样适用于高日常参与食物和自制烹饪。对食物浪费问题的高度关注及其作为金钱浪费的认知会减少浪费，而内疚感会增加食物浪费水平（37.50%至 73.33%）。
(4) 结论：本研究表明，家庭食物浪费管理是一个多因素过程，涉及众多社会人口、行为和情感方面。广泛的数据分析支持我们的结果，揭示了深入的自我报告信息细节，并证实了其复杂的方法。
