Reasons for household food waste and an intervention program for food waste reduction
Project/Area Number |
18K13026
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Research Category |
Grant-in-Aid for Early-Career Scientists
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Allocation Type | Multi-year Fund |
Review Section |
Basic Section 08030:Family and consumer sciences, and culture and living-related
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Research Institution | Tokyo University of Agriculture (2019-2022) Yasuda Women's University (2018) |
Principal Investigator |
Nonomura Maki 東京農業大学, 国際食料情報学部, 准教授 (00803678)
|
Project Period (FY) |
2018-04-01 – 2023-03-31
|
Project Status |
Completed (Fiscal Year 2022)
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Budget Amount *help |
¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2020: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000)
Fiscal Year 2019: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2018: ¥260,000 (Direct Cost: ¥200,000、Indirect Cost: ¥60,000)
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Keywords | 食品ロス / 過剰除去 / 消費者行動 / 行動変容 / 介入 / 調理行動 / 環境配慮行動 / 啓発プログラム / プログラム開発 / 調理くず / 調理ロス / 食料廃棄 / possibly avoidable / 消費者 / 食品ロス削減プログラム / 調理 |
Outline of Final Research Achievements |
I observed and interviewed consumers' cooking behaviour and found that the reasons for excessive removal (edible portions removed during food preparation), which is household food waste, include personal preference, need for convenience in cooking and lack of cooking knowledge and skills. A consumer questionnaire survey was also conducted, which revealed that convenience in cooking was a major factor in excessive removal. Based on these results, an intervention to reduce food waste, including excessive removal, was proposed and tips to reduce excessive removal were provided in an online cooking class. The results of the questionnaire survey conducted before and after the intervention showed that the intervention group promoted food waste prevention behaviours, such as reducing excessive removal.
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Academic Significance and Societal Importance of the Research Achievements |
本研究により、消費者の過剰除去の実態および過剰除去を生む意識や事情について、初めてまとまった知見を得ることができた。これまで部分的な調査から、食べられないという意識や個人の好みにより過剰除去が生まれていると指摘されてきたが、本研究から、除去の主要な理由は調理上の都合であることが示唆された。 過剰除去を含む家庭の食品ロス削減のための介入に関しては、先行研究が非常に限られる中、本研究において、新しくかつ効果が期待できる介入方法を提案することができた。特に、食品ロス削減に関心の高くない人にアプローチできる点、実社会で広く実施し得る点を踏まえた介入方法を提案、効果検証できたことは重要な成果である。
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Report
(6 results)
Research Products
(13 results)