REDUCING FOOD WASTE WHEN EATING OUT – RESEARCH ON THE PERCEPTIONS OF BULGARIAN STUDENTS

Abstract

Food waste is a critical global challenge with far-reaching environmental and social consequences. Addressing this issue requires understanding consumer behaviours, habits, and knowledge related to food waste. Research on food waste in eating out covers various aspects, including factors that contribute to food waste, consumer behaviour and potential solutions. Key to understanding the problem of food waste and to finding and implementing effective solutions is research into the knowledge and behaviour of young people, and students in particular, regarding dietary choices, eating habits, food waste and their attitudes towards food in general. This paper delves into the urgency of reducing food waste, encompassing its definition, stages in the food supply chain, and its relevance to achieving Sustainable Development Goals (SDGs). The European Union's efforts and Bulgaria's initiatives provide context to the broader discourse on food waste reduction. Тhe European Commission has set out a number of policies and instruments aimed at reducing food loss and waste as part of the Circular Economy Action Plan and the Farm to Fork Strategy. In line with EU objectives, a National Programme for the Prevention and Reduction of Food Loss (2021-2026) has been developed in Bulgaria, which sets out the framework for joint action to reduce food loss and waste and for society to rethink its attitudes to food consumption and value. However, food waste problems at the consumer level in Bulgaria are understudied. The aim of the current study is to explore the personal perceptions and behaviours of Bulgarian students towards food waste when eating out. Information was collected through a structured online questionnaire. The survey was conducted during the academic year 2022/2023 among Bulgarian students of the University of National and World Economy in Sofia, Bulgaria. There were 123 participants between the ages of 18 and 35. The main findings of the study showed that over 50% of the respondents were of the opinion that the largest amount of food waste is generated when eating out. The majority of the respondents have stated that they throw away less than 5% of their food when eating out and they take the leftovers home „often“ or „sometimes“, which indicates that Bulgarian students eat most of the food they order when eating out and throw away a small portion of it. Overall, this research contributes to the understanding of food waste patterns and encourages targeted interventions to promote sustainable consumption among students and beyond.