Fourteenth International Conference on Food Studies

Abstract

Food waste, namely disposal of edible food, prolongs food insecurity and hunger, contradicting efforts to achieve sustainable development goals (namely SDG 2 and SDG 12). With the consumption phase (specifically in households) emerging as the primary contributor to this phenomenon, scholars and policymakers are directing their efforts toward studying its underlying causes, with recent studies emphasizing the importance of studying its cultural dimensions (Elimelech et al., 2023; Higgs & Thomas, 2016; Porpino, 2016). The current study explores the impact of cultural, ethical, and religious values on food management practices. A structured questionnaire was utilized to identify different food and leftover management practices, as well as cultural, ethical, and religious values. Telephone interviews were employed, resulting in a total of 351 respondents from the Muslim-Arab community in Israel. Research findings demonstrate a dichotomous approach to food waste. For example, while religious faith has a strong impact on people’s perception of food waste, other cultural and social values, such as being a good host, might impact actual food practices. Moreover, most participants reported that although they do not like wasting food, their lifestyle often “dictates” it. A conflicting aspect apparent in the study stems from the tension between viewing waste prevention as an overwhelming challenge and the responsibility to exert maximum effort in minimizing it. Findings further demonstrate the gap between perceptions, beliefs, ethics, and actual behaviors, and stress the need to address the cultural aspects in food waste educational campaigns.

Presenters

Ofira Ayalon
Professor/Head of Energy Policy Program, Natural Resources and Environmental Management, University of Haifa and Samuel Neaman Institute, HaMerkaz, Israel

Efrat Elimelech
Natural Resources and Environmental Research Center, University of Haifa