|Abstract:||The following thesis aims to determine the reasons for discarding food and the amount of food waste based upon the findings of the empirical survey. The drawing upon the large-scale online survey of discarded food in Slovenian households was performed by a statistical analysis of the relationship and the impact of different factors on the generated amount of food waste.
In the theoretical part, the thesis outlines the general food waste problem as identified in the literature. Subsequently, the survey was conducted to obtain the insights into the household waste behaviours among a randomly selected sample. Using statistical methods ANOVA and Chi-square, we analyzed given answers, from which we obtained a rough estimate of food waste in Slovenian households and their way of handling food.
Key results of the analysis showed that the average value of discarded food products per month differ depending on the monthly income per household. Most of the respondents, as much as 64,2 %, reject for less than € 10 each month, while 26,4 % of respondents evaluate this amount between € 10 and € 20. Also, there are differences in the average opinion on the issue of discarded too much food according to age groups. Almost 70 % of respondents are aware of the problem of food waste and accordingly also of their proper food treatment.
Despite awareness, however, the analysis of the results showed that on average respondents discard between 4,59 and 8,52 kg of food per month, which amounts to an annual level between 55 and 102 kg of food. This quantity occurs for reasons such as defective products, expired shelf life, too extensive purchase of products, buying bigger packaging because it is cheaper, and buying products which have different taste than expected.
We also have given suggestions which would improve the existing situation and in long term also the quality of life since the amount of discarded foods affects both: environmental issues (for example, CO2 emissions) as well as human relations (food donation). Suggestions that have been highlighted are: personal packaging in recycled packaging for products where it is possible, expansion of food donation, public measurement of food waste, publicity, and the use and upgrading of the presented “food behaviour“ model.|