Household Food Waste in Morocco: An Exploratory Survey in the Province of Kenitra
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Household Food Waste in Morocco : An Exploratory Survey in the Province of Kenitra. / Belfakira, Chaimaa; Hindi, Zakia; Lafram, Amina; Bikri, Samir; Benayad, Asmaa; El Bilali, Hamid; Gjedsted Bügel, Susanne; Średnicka-Tober, Dominika; Pugliese, Patrizia; Strassner, Carola; Rossi, Laura; Stefanovic, Lilliana; Aboussaleh, Youssef.
I: Sustainability (Switzerland), Bind 16, Nr. 11, 4474, 2024.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Household Food Waste in Morocco
T2 - An Exploratory Survey in the Province of Kenitra
AU - Belfakira, Chaimaa
AU - Hindi, Zakia
AU - Lafram, Amina
AU - Bikri, Samir
AU - Benayad, Asmaa
AU - El Bilali, Hamid
AU - Gjedsted Bügel, Susanne
AU - Średnicka-Tober, Dominika
AU - Pugliese, Patrizia
AU - Strassner, Carola
AU - Rossi, Laura
AU - Stefanovic, Lilliana
AU - Aboussaleh, Youssef
N1 - Publisher Copyright: © 2024 by the authors.
PY - 2024
Y1 - 2024
N2 - The data from the United Nations Food Waste Index 2021 suggest that food losses and waste represent a pressing challenge, even in developing countries. This study investigates food waste in Morocco, specifically focusing on Kenitra province (northwestern Morocco). It quantifies the food waste types and quantities in Kenitra households and explores the underlying causes. Conducted in 2022, the research involved 442 respondents aged 18 and above, utilizing both face-to-face and online surveys. The findings reveal bread as the most wasted item, with minimal waste of meat and cereals. On average, households discard 361 g of bread per week, 98 g of fresh produce, and 9 g of cheese. The primary causes of food waste are difficulties in reusing small leftovers (32%), followed by challenges in meal preparation with available ingredients (34%). This study underscores the urgent need for targeted interventions to address food waste effectively in Kenitra. By shedding light on waste dynamics and causes, it contributes to understanding this critical issue and offers valuable insights for policymakers and stakeholders working to implement strategies for reducing food waste and promoting sustainable consumption practices.
AB - The data from the United Nations Food Waste Index 2021 suggest that food losses and waste represent a pressing challenge, even in developing countries. This study investigates food waste in Morocco, specifically focusing on Kenitra province (northwestern Morocco). It quantifies the food waste types and quantities in Kenitra households and explores the underlying causes. Conducted in 2022, the research involved 442 respondents aged 18 and above, utilizing both face-to-face and online surveys. The findings reveal bread as the most wasted item, with minimal waste of meat and cereals. On average, households discard 361 g of bread per week, 98 g of fresh produce, and 9 g of cheese. The primary causes of food waste are difficulties in reusing small leftovers (32%), followed by challenges in meal preparation with available ingredients (34%). This study underscores the urgent need for targeted interventions to address food waste effectively in Kenitra. By shedding light on waste dynamics and causes, it contributes to understanding this critical issue and offers valuable insights for policymakers and stakeholders working to implement strategies for reducing food waste and promoting sustainable consumption practices.
KW - food security
KW - household food waste
KW - Kenitra
KW - Morocco
KW - survey
KW - sustainability
KW - SysOrg
U2 - 10.3390/su16114474
DO - 10.3390/su16114474
M3 - Journal article
AN - SCOPUS:85195849361
VL - 16
JO - Sustainability
JF - Sustainability
SN - 2071-1050
IS - 11
M1 - 4474
ER -
ID: 395863323