WHERE TO START THE PREVENTION OF FOOD WASTE
- 1. Department of Gastronomy and Culinary Arts, Faculty of Tourism, Necmettin Erbakan University, Konya 42000, Turkey.
- 2. Necmettin Erbakan University, Institute of Social Sciences, Department of Gastronomy and Culinary Arts, Konya, Turkey
- 3. Necmettin Erbakan University, Faculty of Tourism, Gastronomy and Culinary Arts Department, Konya, Turkey
- 4. Necmettin Erbakan University, Faculty of Tourism, Gastronomy and Culinary Arts Department, Konya, Turkey
Abstract: Food waste have been stated food spoilage or turning to waste, food used for consumption. Food wastes are usually directly proportional with nutrition and purchasing habits. This work have been conducted primary school children studying that foundation and public school the purpose of creating awareness against food waste. Investigative have been made 5-8 age group students who foundation school (FS) and public school (PS) studying situated in Konya that random sampling method selected and with total 46 student to survey development (11 question). Applied survey have been found as 0,718 validity and credibility. 36 % of the FS students participating in the survey stated that the most money was wasted, PS have been stated 71.4 % in proportion as of factors money, food, time and energy. While at FS have been found that plate waste was not PS have been detected the same. Food waste have been found students who studying FS 40 % wasting cereals while PS 33.3 % has been identified all nutritients. However, general knowledge is inadequate about food waste though has been detected waste can be prevented known by the majority. Accordingly, there are requirements intended for applications food waste to reduce, awareness have been determined should be started at early age.