Food waste during home preparation: details and reasons

DOI

Bibliographic Information

Other Title
  • 家庭における調理時の食品ロス「過剰除去」の実態と発生要因

Abstract

<p>In this study, I focused on household food waste which is produced during preparation and investigated the details and reasons. I conducted a questionnaire survey on consumers who are mainly responsible for cooking at home, in which I showed seventeen edible parts of ten kinds of popular vegetables, and asked whether they remove each part and what attitude they have toward it. The results suggest that 1) more then 50 percent of the total participants remove parts around carrot petioles, carrot skins, parts around potato skins, outer layers of cabbages, and daikon radish skins, 2) regardless of the kinds of vegetables or parts, many participants remove edible parts considering convenience in preparation: they agree with such ideas as “I remove it to eliminate inedible parts completely” or “I remove it to facilitate easy preparation and cooking,” and 3) participants have different negative attitudes such as “bad taste,” “dirty,” or “afraid of agrichemicals” toward different parts.</p>

Journal

Keywords

Details 詳細情報について

  • CRID
    1391693801403560192
  • NII Article ID
    130007948160
  • DOI
    10.14912/jsmcwm.31.0_65
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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