Food Waste at a Household Level: A Feasibility Study

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dc.contributor.advisor Ni Mhurchu, C en
dc.contributor.advisor Waterlander, W en Sandanayaka, Meulasi en 2016-03-15T23:46:29Z en 2015 en
dc.identifier.citation 2015 en
dc.identifier.uri en
dc.description Full text is available to authenticated members of The University of Auckland only. en
dc.description.abstract Introduction Approximately one third of all the food produced globally (an estimated 1.3 gigatonnes) is wasted. Food wastage is a growing problem that has financial, environmental and social implications. In industrialised countries, the greatest potential for reduction occurs at the consumer phase. In order to reduce food waste, extensive evidence is required to increase awareness, involve government, businesses and organisations and help form targeted campaigns and policies. Aims The primary aim of this study was to measure food waste at a household level. Secondary aims included assessment of; how food waste varies by food categories, the economic cost and the potential impact of food waste on dietary nutrient intakes. This study also assessed the feasibility of conducting a larger representative study. Method This study was a survey presented in the form of two, one week-long paper-based food diaries (Food Waste Diary and Purchase Log) and a structured paper-based questionnaire (Feasibility Questionnaire). Data on the quantity and types of household food disposed and grocery receipts for household food purchases were collected by 36 Auckland households. Participants’ experiences completing the study were obtained to assess the feasibility of a larger representative study. Results Our study estimated that an average Auckland household disposes of approximately 11.6% of household food purchases, equivalent to 106kg per year (2kg per week) and worth $728 per year. ‘Meat’ and ‘Vegetables and Salads’ were the two most wasted food categories in terms of proportion of purchases, mass and financial cost. Nutrient loss due to household food waste was low with respect to recommended daily intake and proportions were evenly spread among the assessed nutrients. Our preliminary study indicates that conducting a large New Zealand representative study to investigate food waste at a household level is feasible. The study was well received by participants and no complications are anticipated should a larger representative study be conducted. Conclusion Future research is required to assess the effectiveness of current campaigns and guide future strategies. Future studies should aim to use consistent methodologies, definitions and food group classifications which will allow for comparability between studies. en
dc.publisher ResearchSpace@Auckland en
dc.relation.ispartof Masters Thesis - University of Auckland en
dc.relation.isreferencedby UoA99264837899202091 en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights Restricted Item. Available to authenticated members of The University of Auckland. en
dc.rights.uri en
dc.rights.uri en
dc.title Food Waste at a Household Level: A Feasibility Study en
dc.type Thesis en Public Health en The University of Auckland en Masters en
dc.rights.holder Copyright: The Author en
pubs.elements-id 524921 en
pubs.record-created-at-source-date 2016-03-16 en

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