Household Food Waste in A Sample of the Libyan Community

Tawfik M Hassan; Manal M  Alkadrawy

doi:10.18502/jnfs.v6i4.7618

Tawfik M Hassan Food Science and Technology Department, School of Agriculture, University of Tripoli, Libya.
Manal M Alkadrawy Food Science and Technology Department, School of Agriculture, University of Tripoli, Libya.

DOI: https://doi.org/10.18502/jnfs.v6i4.7618

Keywords: Household food waste; Awareness; Libya

Abstract

Background: Consumer behaviors at the household level have an impact on the quantity of food waste and the economic resources of the family and the country. This study aimed to assess food waste in a random sample of the Libyan community.

Methods: A questionnaire was designed for the study and distributed randomly through social media, short message, e-mails, and via face to face interviews from November 26 to December 21, 2019.

Results: Forty percent of the respondents used a shopping list for food; while 15% of the respondents discarded food. The percentage of monthly expenditure on food was significantly (P < 0.05) associated with shopping list, income, education level, and employment. Meanwhile, the quantity of food waste was associated (P < 0.05) with education level and place of living. Moreover, the economic value of food waste was associated (P < 0.05) with the shopping list. The bread was the most food waste commodity followed by vegetables and pasta. The quantity of discarded food accounted for 2661 tons/year with an estimated value of 163 million Libyan dinars/year.

Conclusion: To reduce household food waste by the Libyan community it is required to improve the quality of bread and raise consumer awareness of the impact of food waste on the environment, economy, and society. This could be achieved through mass media extension programs as well as seminars and workshops.