Covid-19 outbreak and household food waste: Evidence from Turkey
Abstract
This study aims to examine changes in food-related behaviours that occur in Turkish households due to the Covid-19 outbreak and their effect on food waste amounts. An online survey was conducted and the survey included questions about socio-demographic characteristics, food purchasing, preparation, cooking behaviour, and food waste. This study included 610 respondents. 33.9% of the participants stated that there was a decrease in the amount of food waste during the pandemic period. More than half (52.2%) of those who think that there is a decrease in the amount of food waste stated that the amount of waste decreased because the food was consumed without forgetting/spoiling due to the increase in the time spent at home. Also, a relationship was found between changes in some food-related behaviours (frequency of food shopping, preparing/cooking, the characteristic of the food purchased, the person who prepares/cooks the meal, the time spent in the kitchen, the number of meals, trying new recipes, making bread at home, ordering to home and eating out) and changes in food waste. It has been observed that the changes experienced affect the reduction of food waste. In conclusion, the necessary initiatives should be taken to make permanent the positive changes caused by Covid-19 in food-related behaviour.
Keywords
References
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