RT Dissertation/Thesis
T1 Understanding and addressing food loss and waste : a multidimensional analysis of wheat loss and bread waste in Iran
A1 Ghaziani,Shahin
WP 2024/01/24
AB Food loss and waste (FLW) is a global issue with significant environmental and economic consequences, threatening food security. Reports show that 14% of global food production is lost in production and supply chains, while 17% is wasted at the consumption stage. Despite this, theres a lack of knowledge, especially in developing countries like Iran, facing challenges due to sanctions, environmental issues, and water scarcity.
This doctoral study focuses on FLW in Iran, adopting a lifecycle approach, with wheat and wheat bread in Fars province as the main focus. The research aims to quantify and analyze food waste, identify hotspots, enhance quantification methods, and explore causes and solutions. The study includes mapping the wheat lifecycle, analyzing loss and waste factors, and proposing interventions. Data collection involves surveys and a laboratory experiment.
The first survey in October 2018 used value stream mapping to overview the wheat and bread lifecycle. It identified farms, foodservice establishments, and households as major hotspots, revealing data gaps. The second survey, from December 2018 to August 2019, focused on household bread waste (HBW) in Shiraz. The survey involved 419 households and included a self-assessment questionnaire, a food frequency questionnaire for dietary data collection, and a socioeconomic status section. Findings led to three articles.
The third article addressed underestimation in self-assessment methods using a lab experiment, improving accuracy. A lab experiment simulated common consumption recipes and measured resulting waste. Comparing the lab results with HBW estimates from the questionnaire survey, the article presents underestimation ratios ranging from 1.24 to 1.80.
The fourth article reveals HBW in Shiraz at 1.80%, with traditional bread waste at 1.70% and non-traditional bread waste at 2.50%. However, these percentages do not consider the underestimation inherent in the self-assessment method. Adjusting for underestimation within this study population, traditional bread waste increases to 3.06%, and non-traditional bread waste rises to 3.58%. Outdated data from previous Iranian reports was highlighted.
The final article uses multiple regression modeling to predict HBW based on household dietary patterns and socioeconomic scores. It emphasizes the need for consumer-focused interventions to address household food waste effectively, such as developing FLW reduction policies targeting specific consumers grouped based on waste-related characteristics.
In conclusion, the dissertation provides a comprehensive analysis of wheat loss and bread waste in Iran, offering insights into environmental, economic, and food security implications. It guides improvements in agricultural productivity, farmer cooperation, and consumer-focused strategies for sustainable consumption. The research contributes methodological advancements and informs decision-making for reducing wheat loss and bread waste, fostering responsible production and consumption.
K1 Weizen
K1 Brot
K1 Ernährungsgewohnheit
K1 Wirtschaftstheorie
PP Hohenheim
PB Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim
UL http://opus.uni-hohenheim.de/volltexte/2024/2264