Host: Japan Society of Material Cycles and Waste Management
Name : The 31st Annual Conference of Japan Society of Material Cycles and Waste Management
Number : 31
Location : [in Japanese]
Date : September 16, 2020 - September 18, 2020
In this study, I focused on household food waste which is produced during preparation and investigated the details and reasons. I conducted a questionnaire survey on consumers who are mainly responsible for cooking at home, in which I showed seventeen edible parts of ten kinds of popular vegetables, and asked whether they remove each part and what attitude they have toward it. The results suggest that 1) more then 50 percent of the total participants remove parts around carrot petioles, carrot skins, parts around potato skins, outer layers of cabbages, and daikon radish skins, 2) regardless of the kinds of vegetables or parts, many participants remove edible parts considering convenience in preparation: they agree with such ideas as “I remove it to eliminate inedible parts completely” or “I remove it to facilitate easy preparation and cooking,” and 3) participants have different negative attitudes such as “bad taste,” “dirty,” or “afraid of agrichemicals” toward different parts.
