Segmentation of Polish Households Taking into Account Food Waste

Food waste in polish households - Characteristics and sociodemographic determinants on the phenomenon. Nationwide research

In Poland, to our best knowledge, none of the scientific publications produced to date have addressed the scale of wasted food in households and the impact of sociodemographic and economic factors on this. This study fills this research gap. The study was carried out in 2019 on a nationwide random-quota sample of 500 households, which are representative of all households. The survey was carried out in the respondents' homes for seven consecutive days. It consisted of an interview conducted by an interviewer (Computer-Assisted Personal Interviews method) and a paper diary completed by the respondents themselves. The aim of the study was to present the volume of wasted food, taking five groups into account,and to examine the impact of the sociodemographic and economic characteristics of the households and the person responsible for preparing meals on food waste. The results show that one person, on average, wasted 62.6 kg of edible food per year (98.2 kg of edible and inedible parts combined). According to the results, the most discarded food products include fruit and vegetables, bread, dairy products, drinks and juices, and cold cuts. Statistical analysis showed that the level of food waste in Polish households is conditioned by characteristics such as household size (persons), the presence and number of children, monthly income, as well as the characteristics of the person responsible for preparing meals, such as age and employment status.

Preference-Based Determinants of Consumer Choice on the Polish Organic Food Market

Background: The development of the organic food market in Poland is currently at a fairly high level. There is a growing demand for organic food, but the share of total sales remains low. There are still many barriers related to the availability of organic food and information about it. In addition, consumers are skeptical of the inspection system in organic farming and admit that these foods do not meet their expectations regarding sensory qualities. Methods: The article conducted its own research, using an author's survey questionnaire, which was distributed in Lublin Province. The research sample consisted of 342 respondents and was diverse in terms of gender, age and place of residence. The purpose of the analysis was to ascertain the determinants affecting the choice of organic food. For the study, the method of correspondence analysis was used, the purpose of which was to isolate characteristic groups of consumers who exhibit certain behaviors towards organic products. Results: Respondents admitted that they buy organic food several times a month, most often spending an amount of EUR 10-20 (per month). They also paid attention to product labeling, with labels read mostly by residents of small towns (up to 30,000 residents). Respondents were also asked about the reasons why they do not buy organic food. The results of the analysis show that respondents believe it is too expensive, but they also cannot point out differences with other products. Conclusions: The main purpose of this article was to study the preferences of organic food buyers and to identify factors that determine their choice but that may also be barriers to purchasing this category of food. These issues need to be further explored so as to create recommendations in this regard for various participants in the organic food market.

Dietary Catering: The Perfect Solution for Rational Food Management in Households

The problem of food waste is a global phenomenon. Food waste occurs at all stages of the food chain. Households, especially in developed countries, produce the most food waste. In order to effectively prevent consumers from throwing food away, it is important to understand the factors that determine these behaviors in the household. The aim of this study was to define the goal of using dietary catering in Polish society as a form of consumption of wholesome meals with a specific calorific value and distribution of macronutrients in the aspect of reducing losses related to food waste. The research was carried out online in the years 2020–2022 among the clients of a catering company. The survey respondents were residents of the Małopolskie Voivodeship in Poland. The research tool was an original anonymous questionnaire in the form of a shortened nutritional interview. On the basis of the obtained results, it can be concluded that factors such as age and gender influence consumer behavior. The reasons for the decision to choose dietary catering were mainly indicated as wasting and throwing away food, as well as inadequate management of food supplies and preparing too large portions of meals.

The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage

Food waste in households is a consequence of the accumulation of improper practices employed by consumers when dealing with food. The survey estimated the impact of practices of Polish respondents, in the context of selected food safety and hygiene issues, on throwing away food due to spoilage. The survey was conducted in 2019, in a random quota-based, nationwide sample of 1115 respondents 18 years old and older. Synthetic indicators (SI) were created to assess the knowledge and practices of Polish adult respondents concerning selected areas of food management and the frequency of throwing food away. Most food products were not thrown away at all or were thrown away occasionally. Regression analysis revealed that the frequency of throwing food away was to the greatest extent related to food spoilage (β = 0.223). Among the five areas of Polish respondents’ practices covered by the analysis, the most conducive to wasting food due to spoilage were improper proceedings with food after bringing it home (β = 0.135; p = 0.000), a failure to ensure proper food storage conditions (β = 0.066; p = 0.030), or inappropriate proceedings with uneaten meals, excluding the food plate (β = 0.066; p = 0.029). To reduce food waste in Polish households, drawing the attention of consumers to the conditions of food storage at home seems appropriate. It is also vital to convince them to use freezing of uneaten food as an effective method of extending the life of food products.