Sustainable consumption of bakery products; a challenge for Czech consumers and producers

https://doi.org/10.17221/244/2015-AGRICECONCitation:Ratinger T., Tomka A., Boskova I. (2016): Sustainable consumption of bakery products; a challenge for Czech consumers and producers. Agric. Econ. – Czech, 62: 447-458.
download PDF
The objective of this paper is to investigate the level of bakery product wastes in Czech households, economic, social and institutional factors which affect bakery products consumption and wastes and which role producers, retailers and consumers themselves play in it. The research deploys quantitative assessment of the relationship between prices, income and consumed quantities and qualitative assessment (surveys and focus groups) of opinions and attitudes of consumers, producers and retailers to wastes. To do the analysis we consider the model of social practices. We addressed a sample made by 260 respondents. The results suggest the actual wastes of bakery products are relatively low (less than 5%), because of quite large recoverability of bread and roll surpluses in households. The critical issue for bread and rolls consumption is quality and “freshness”. The notion of freshness of bakery products has changed since the mid of the 1990s. Furthermore, the food is not considered to be wasted when it is either used as a feeding or composted. The norms on handling with bread in households are likely not as strong as in the past, nevertheless, most of the participants in the focus groups agreed that bread is food which should not be wasted. 
References:
Brosig S. (1999): Die private Nachfrage nach Nahrungsmitteln im Transformationsprozess Tschechiens und Poland. (Private Demand for Food in the Transformation Process in Poland and Czech Republic.) [PhD Thesis.] Georg-August-Universität Göttingen.
 
Canali M., Östergren K., Amani P., Aramyan L., Sijtsema S., Korhonen O., O’Connor C. (2014): Drivers of current food waste generation, threats of future increase and opportunities for reduction FUSIONS. The European Commission, Bologna.
 
Cox J., Downing P., (2007): Food Behaviour Consumer Research: Quantitative Phase. Wrap, Banbury UK. Available at http://www.wrap.org.uk/sites/files/ rap/Food%20behaviour%20consumer%20research%20quantitative%20jun%202007.pdf (accessed Aug 11, 2015).
 
CVVM (2014A): Občané o globálních problémech. (The Citizens about the Global problems.) Press releases on related to the survey of the citizens’ concerns of the environment and the related policy issues. The institute of Sociology, the Czech Academy of Sciences. Available at http://cvvm.soc.cas.cz/ekologie/ceska-verejnost-o-globalnich-problemech-kveten-2014
 
CVVM (2014B): Občané o způsobu zacházení s potravinami – duben 2014. (Citizens about the way of food handling – April 2014.) Press release. The institute of Sociology, the Czech Academy of Sciences. Available at http://cvvm.soc.cas.cz/ostatni-ruzne/postoj-obcanu-k-plytvani-potravinami-duben-2014
 
CzSO ( 2014): Statistika rodinných účtů. (Household Statistics.) The Czech Statistical Office. Available at www.czso.cz
 
DG SANCO (2014): Stop food waste. Directorate Health and Consumers. Available at http://ec.europa.eu/food/food/sustainability/index_en.htm
 
Deaton A., Muellbauer J. (1980): Economics and Consumer Behavior. Cambridge University Press, Cambridge.
 
Dědková J. a kol. (2010): Analýza nákupního chování. (Analysis of shopping behaviour.) 1st ed. Technical University in Liberec, Liberec.
 
Duchin Faye (2005): Sustainable Consumption of Food: A Framework for Analyzing Scenarios about Changes in Diets. Journal of Industrial Ecology, 9, 99-114  https://doi.org/10.1162/1088198054084707
 
Dybczak K., Tóth P., Voňka D. (2010): Effects of Price Shocks to Consumer Demand. Estimating the QUAIDS Demand System on Czech Household Budget Survey Data. Working Paper Series 8, Czech National Bank.
 
European Commission (2014): Towards a circular economy: A zero waste programme for Europe. COM(2014) 398 final, Brussels. Available at http://ec.europa.eu/environment/circular-economy/pdf/circular-economy-communication.pdf.
 
Garrone Paola, Melacini Marco, Perego Alessandro (2014): Opening the black box of food waste reduction. Food Policy, 46, 129-139  https://doi.org/10.1016/j.foodpol.2014.03.014
 
Gusia D. (2012): Lebensmittelabfälle in Musterhaushalten im Landkreis Ludwigsburg. Ursachen Einflussfaktoren – Vermeidungsstrategien. (Food waste in the sample of Ludwigsburg district households. Reasons, factors of influence and waste reduction strategies.) [Diploma thesis.] Environmental techniques study programme. University of Stuttgart. Cited in Priefer et al. (2013).
 
Gustavsson J., Cederberg C., Sonesson U., Van Otterdijk R., Meybeck A. (2011): Global food losses and food waste – Extent, causes and prevention. A study conducted for the International Congress SAVE FOOD! at Interpack 2011. Düsseldorf, Rome, FAO. Available at http://www.fao.org/docrep/014/mb060e/mb060e00.pdf
 
Hebakova L., Michalek T., Ratinger T. (2015): Národní zpráva o občanské konzultaci k udržitelné spotřebě. (National Report on the Citizens’ Consultation on Sustainable Consumption.) Technology Centre AS CR.
 
Incoma GFK (2014): Press Releases to the Shopping Monitor. Available at http://www.incoma.cz/en/default.aspx
 
Katajajuuri Juha-Matti, Silvennoinen Kirsi, Hartikainen Hanna, Heikkilä Lotta, Reinikainen Anu (2014): Food waste in the Finnish food chain. Journal of Cleaner Production, 73, 322-329  https://doi.org/10.1016/j.jclepro.2013.12.057
 
OECD (2011): A Green Growth Strategy for Food and Agriculture, Preliminary Report. OECD, Available at http://www.oecd.org/greengrowth/sustainable-agriculture/48224529.pdf (accessed May, 2011): 20–21.
 
Mont O.K (2002): Clarifying the concept of product–service system. Journal of Cleaner Production, 10, 237-245  https://doi.org/10.1016/S0959-6526(01)00039-7
 
Mylan Josephine (2014): Understanding the diffusion of Sustainable Product-Service Systems: Insights from the sociology of consumption and practice theory. Journal of Cleaner Production, , -  https://doi.org/10.1016/j.jclepro.2014.01.065
 
Parfitt J., Barthel M., Macnaughton S. (): Food waste within food supply chains: quantification and potential for change to 2050. Philosophical Transactions of the Royal Society B: Biological Sciences, 365, 3065-3081  https://doi.org/10.1098/rstb.2010.0126
 
Priefer C., Jörissen J., Bräutigam K.R. (2013): Options for cutting food waste – Technology options for feeding 10 billion people. IP/A/STOA/FWC/2008-096/Lot7/C1/SC2-SC4: 12. Available at http://www.europarl.europa.eu/RegData/etudes/etudes/join/2013/513515/IPOL-JOIN_ET(2013)513515(SUM01)_EN.pdf
 
Ratinger T., Hebakova L., Michalek T., Stikova O., Mrhalkova I. (2014): Sustainable food consumption – the Case of the Czech Republic. Review of Agricultural and Applied Economics, 17: 65–73.
 
Takata Miki, Fukushima Kazuyo, Kino-Kimata Noriko, Nagao Norio, Niwa Chiaki, Toda Tatsuki (2012): The effects of recycling loops in food waste management in Japan: Based on the environmental and economic evaluation of food recycling. Science of The Total Environment, 432, 309-317  https://doi.org/10.1016/j.scitotenv.2012.05.049
 
Ushikubo A. (2013): Recycling of food waste in Japan. OECD. Available at http://www.oecd.org/site/agrfcn/Session%204_Akikuni%20Ushikubo.pdf
 
Ventour L. (2008): Food waste report – The food we waste. Waste & Resources Action Programme (WRAP), Banbury.
 
Warde A. (2005): Consumption and Theories of Practice. Journal of Consumer Culture, 5, 131-153  https://doi.org/10.1177/1469540505053090
 
WRAP (2011). New estimates for household food and drink waste in the UK. Waste and Resource Action Programme. Available at http://www.wrap.org.uk/content/estimates-household-food-and-drink-waste-uk-2011
 
Williams Helén, Wikström Fredrik, Otterbring Tobias, Löfgren Martin, Gustafsson Anders (2012): Reasons for household food waste with special attention to packaging. Journal of Cleaner Production, 24, 141-148  https://doi.org/10.1016/j.jclepro.2011.11.044
 
download PDF

© 2022 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti