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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60456540%3A_____%2F16%3AN0000032" target="_blank" >RIV/60456540:_____/16:N0000032 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41340/16:72098 RIV/00027251:_____/16:N0000005

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

AE - Řízení, správa a administrativa

OECD FORD obor

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Projekt

<a href="/cs/project/LO1407" target="_blank" >LO1407: Věda a technologie pro společnost</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

 Agricultural Economics

ISSN

0139-570X

e-ISSN

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Svazek periodika

62

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

12

Strana od-do

447-458

Kód UT WoS článku

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EID výsledku v databázi Scopus

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