Wedding and wasting: Exploring food plate waste in Tanzania
Keywords:
Plate, food waste, wedding, prevention, TanzaniaAbstract
Avoiding food waste benefits society, the economy, and the environment. In recent years, major efforts have been made to understand food discarded in the out-of-home eating contexts. However, most of studies have been conducted primarily in developed countries. Although the wedding business is one of the leading producers of out-of-home food, little is known about the amount of food wasted, particularly in emerging markets such as Tanzania. This study was designed to accomplish two goals. First, to examine guests’ perspectives of food waste in the wedding market. Second, to analyze factors influencing attendees' decisions to bring food and drinks home from weddings. Convenience and snowballing nonrandom sampling techniques were employed between November and December 2020 to recruit online 121 wedding attendees. The data was cleaned and exported to SPSS-26 for analysis from Google Drive as a spreadsheet file. The study's findings indicate that more than half of guests acknowledge that plate waste at weddings is a serious problem. However, when asked how much food they thought they left uneaten at a recent wedding, more than two-thirds reported leaving less than 10% of the meal served. Unfinished dishes were primarily returned due to the desire to consume everything on the buffet, the late dinner, and the fear of embarrassment. Nearly three-quarters (74%) were willing to bring drinks home rather than food (37%). The binary logistic regression technique identified two significant predictors of food take- home strategy: the presence of a food container and the guest's willingness to pay for wedding expenses. These findings underscore the critical nature of meal planning, packing, and delivery. Additionally, adequate education programs are necessary to raise awareness regarding food waste in the wedding businesses
References
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Langen, N., Bauske, E., Dubral, R., Göbel, C., Speck, M., Engelmann, T., Rohn, H. & Teitscheid, P. (2017). Interventions to Guide Consumers towards Sustainable Nutrition out-of-home–the Perspective of Caterers vs. Guests. Proceedings in Food system Dynamics, 339–348.
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Mbuligwe, S. E. (2002). Institutional solid waste management practices in developing countries: A case study of three academic institutions in Tanzania. Resources, Conservation and Recycling, 35(3), 131–146.
Ocicka, B. & Raźniewska, M. (2018). Food waste reduction as a challenge in supply chains management. LogForum, 14(4).
Parry, A., Bleazard, P. & Okawa, K. (2015). Preventing food waste: Case studies of Japan and the United Kingdom.
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Phasha, L., Molelekwa, G. F., Mokgobu, M. I., Morodi, T. J., Mokoena, M. M. & Mudau, L. S. (2020). Influence of cultural practices on food waste in South Africa— A review. Journal of Ethnic Foods, 7(1), 37. doi.org/10.1186/s42779-020-00066-0
Pirani, S. I. & Arafat, H. A. (2016). Reduction of food waste generation in the hospitality industry. Journal of Cleaner Production, 132, 129–145.
Qi, D., & Roe, B. E. (2016). Household Food Waste: Multivariate Regression and Principal Components Analyses of Awareness and Attitudes among U.S. Consumers. PLOS ONE, 11(7), e0159250. doi.org/10.1371/journal.pone.0159250
Rana, R. & Singhal, R. (2015). Chi-square test and its application in hypothesis testing. Journal of the Practice of Cardiovascular Sciences, 1(1), 69.
Sassi, K., Capone, R., Abid, G., Debs, P., El Bilali, H., Bouacha, O. D., Bottalico, F., Driouech, N. & Terras, D. S. (2016). Food wastage by Tunisian households. Agrofor, 1(1).
Schultz, E. B. & Mandyck, J. M. (2015). Food Foolish: The Hidden Connection Between Food Waste, Hunger and Climate Change. Pinckney Hugo Group.
Stöckli, S., Dorn, M. & Liechti, S. (2018). Normative prompts reduce consumer food waste in restaurants. Waste Management, 77, 532–536.
Suen, L.-J. W., Huang, H.-M. & Lee, H.-H. (2014). A comparison of convenience sampling and purposive sampling. Hu Li Za Zhi, 61(3), 105.
Thyberg, K. L., Tonjes, D. J. & Gurevitch, J. (2015). Quantification of food waste disposal in the United States: A meta- analysis. Environmental Science & Technology, 49(24), 13946–13953.
UNEP. (2021). Food Waste Index 2021.
Wang, L., Liu, G., Liu, X., Liu, Y., Gao, J., Zhou, B., Gao, S. & Cheng, S. (2017). The weight of unfinished plate: A survey based characterization of restaurant food waste in Chinese cities. Waste Management, 66, 3–12. Werf, P. van der, Seabrook, J. A. & Gilliland, J. A. (2019). Food for naught: Using the theory of planned behaviour to better understand household food wasting behaviour. The Canadian Geographer / Le Géographe canadien, 63(3), 478–493. doi.org/10.1111/cag.12519
Westling, L. (1992). Food, Landscape and the Feminine in "Delta Wedding". Southern Quarterly, 30(2), 29. Wra, P. (2018). Food Surplus and Waste in the UK-Key Facts. WRAP, London.
Bieber, C. (2020, September 2). The Average Cost of a Wedding in 2020. The Motley Fool. www.fool.com/the-ascent/research /average-cost-wedding/
Bloch, F., Rao, V. & Desai, S. (2004). Wedding celebrations as conspicuous consumption signaling social status in rural India. Journal of Human Resources, 39(3), 675–695.
Canali, M., Amani, P., Aramyan, L., Gheoldus, M., Moates, G., Östergren, K., Silvennoinen, K., Waldron, K. & Vittuari, M. (2016). Food waste drivers in Europe, from identification to possible interventions. Sustainability, 9(1), 1–33. Cronjé, N., Van der Merwe, I. & Müller, I.- M. (2018). Household food waste: A case study in Kimberley, South Africa. Journal of Consumer Sciences, 46.
Delley, M. & Brunner, T. A. (2018). Household food waste quantification: Comparison of two methods. British Food Journal, 120(7), 1504–1515. doi.org/10.1108/BFJ-09-2017-0486 Duncan, M. L. (2016). Wedding Industry. Encyclopedia of Family Studies, 1–4.
Eriksson, M., Malefors, C., Bergström, P., Eriksson, E. & Persson Osowski, C. (2020). Quantities and quantification methodologies of food waste in Swedish hospitals. Sustainability, 12(8), 3116. Etikan, I., Alkassim, R. & Abubakar, S. (2016). Comparision of snowball sampling and sequential sampling technique. Biometrics and Biostatistics International Journal, 3(1), 55.
FAO. (2019). 2019 The State of Food and Agriculture. Food and Agriculture Organization of the United Nations, Rome. FAO. (2020a, May). Restaurants and Catering:Food Loss and Waste in Fish Value Chains. hwww.fao.org/flw-in-fish- value-chains/value-chain/retail/ restaurants -and-catering/en/
FAO. (2020b). The state of food security and nutrition in the world 2020: Transforming food systems for affordable healthy diets (Vol. 2020). Food & Agriculture Org.
FAO. (2021). News Article: Food wastage: Key facts and figures. www.fao.org/ news/story/en/item/196402/icode/ Field, A. (2017). Discovering statistics using IBM SPSS statistics: North American edition. Sage. Flood, E., Kapoor, S. & de Villa-Lopez, B. (2014). The Sustainability of Food Served at Wedding Banquets. Journal of Culinary Science & Technology, 12(2), 137–152.
Frankovic, C., Stowe, C. & Millonzi, J. (2019). Food Waste Disposal in Madison Restaurants. Garson, G. D. (2016). Logistic regression: Binary and multinomial. Asheboro, NC.
Giaccherini, M., Gilli, M., Mancinelli, S., & Zoli, M. (2021). Nudging food waste decisions at restaurants. European Economic Review, 135, 103722. doi.org/10.1016/j.euroecorev.2021.103722
Gikuri, A. (2017). Analysis of Third-party Wedding Financing Motives: The Case of Primary School Teachers in Shinyanga, Tanzania. The International Journal of Humanities & Social Studies, 5(6), 24–31
Given, L. M. (2008). The Sage encyclopedia of qualitative research methods. Sage publications.
Goh, E. & Jie, F. (2019). To waste or not to waste: Exploring motivational factors of Generation Z hospitality employees towards food wastage in the hospitality industry. International Journal of Hospitality Management, 80, 126–135.
Goodman-Smith, F. (2018). A quantitative and qualitative study of retail food waste in New Zealand [PhD Thesis]. University of Otago.
Gustavsson, J., Cederberg, C., Sonesson, U., Van Otterdijk, R. & Meybeck, A. (2011). Global food losses and food waste. FAO Rome.
Hamerman, E. J., Rudell, F. & Martins, C. M. (2018). Factors that predict taking restaurant leftovers: Strategies for reducing food waste. Journal of Consumer Behaviour, 17(1), 94–104. https://doi.org/10.1002/cb.1700
Hertwich, E. G. & Peters, G. P. (2009). Carbon footprint of nations: A global, trade-linked analysis. Environmental Science & Technology, 43(16), 6414–6420.
Jörissen, J., Priefer, C. & Bräutigam, K.-R. (2015). Food waste generation at household level: Results of a survey among employees of two European research centers in Italy and Germany. Sustainability, 7(3), 2695–2715.
Kaplan, D. (2013). Food and class distinction at Israeli weddings: New middle class omnivores and the “simple taste. Food, Culture & Society, 16(2), 245–264.
Khalid, S., Naseer, A., Shahid, M., Shah, G. M., Ullah, M. I., Waqar, A., Abbas, T., Imran, M. & Rehman, F. (2019). Assessment of nutritional loss with food waste and factors governing this waste at household level in Pakistan. Journal of Cleaner Production, 206, 1015–1024.
Langen, N., Bauske, E., Dubral, R., Göbel, C., Speck, M., Engelmann, T., Rohn, H. & Teitscheid, P. (2017). Interventions to Guide Consumers towards Sustainable Nutrition out-of-home–the Perspective of Caterers vs. Guests. Proceedings in Food system Dynamics, 339–348.
Lipinski, B., O’Connor, C. & Hanson, C. (2016). SDG target 12.3 on food loss and waste: 2016 progress report. Champions, Washington, DC.
Mbuligwe, S. E. (2002). Institutional solid waste management practices in developing countries: A case study of three academic institutions in Tanzania. Resources, Conservation and Recycling, 35(3), 131–146.
Ocicka, B. & Raźniewska, M. (2018). Food waste reduction as a challenge in supply chains management. LogForum, 14(4).
Parry, A., Bleazard, P. & Okawa, K. (2015). Preventing food waste: Case studies of Japan and the United Kingdom.
Peng, C.-Y. J., Lee, K. L. & Ingersoll, G. M. 2002). An introduction to logistic regression analysis and reporting. The Journal of Educational Research, 96(1), 3–14.
Phasha, L., Molelekwa, G. F., Mokgobu, M. I., Morodi, T. J., Mokoena, M. M. & Mudau, L. S. (2020). Influence of cultural practices on food waste in South Africa— A review. Journal of Ethnic Foods, 7(1), 37. doi.org/10.1186/s42779-020-00066-0
Pirani, S. I. & Arafat, H. A. (2016). Reduction of food waste generation in the hospitality industry. Journal of Cleaner Production, 132, 129–145.
Qi, D., & Roe, B. E. (2016). Household Food Waste: Multivariate Regression and Principal Components Analyses of Awareness and Attitudes among U.S. Consumers. PLOS ONE, 11(7), e0159250. doi.org/10.1371/journal.pone.0159250
Rana, R. & Singhal, R. (2015). Chi-square test and its application in hypothesis testing. Journal of the Practice of Cardiovascular Sciences, 1(1), 69.
Sassi, K., Capone, R., Abid, G., Debs, P., El Bilali, H., Bouacha, O. D., Bottalico, F., Driouech, N. & Terras, D. S. (2016). Food wastage by Tunisian households. Agrofor, 1(1).
Schultz, E. B. & Mandyck, J. M. (2015). Food Foolish: The Hidden Connection Between Food Waste, Hunger and Climate Change. Pinckney Hugo Group.
Stöckli, S., Dorn, M. & Liechti, S. (2018). Normative prompts reduce consumer food waste in restaurants. Waste Management, 77, 532–536.
Suen, L.-J. W., Huang, H.-M. & Lee, H.-H. (2014). A comparison of convenience sampling and purposive sampling. Hu Li Za Zhi, 61(3), 105.
Thyberg, K. L., Tonjes, D. J. & Gurevitch, J. (2015). Quantification of food waste disposal in the United States: A meta- analysis. Environmental Science & Technology, 49(24), 13946–13953.
UNEP. (2021). Food Waste Index 2021.
Wang, L., Liu, G., Liu, X., Liu, Y., Gao, J., Zhou, B., Gao, S. & Cheng, S. (2017). The weight of unfinished plate: A survey based characterization of restaurant food waste in Chinese cities. Waste Management, 66, 3–12. Werf, P. van der, Seabrook, J. A. & Gilliland, J. A. (2019). Food for naught: Using the theory of planned behaviour to better understand household food wasting behaviour. The Canadian Geographer / Le Géographe canadien, 63(3), 478–493. doi.org/10.1111/cag.12519
Westling, L. (1992). Food, Landscape and the Feminine in "Delta Wedding". Southern Quarterly, 30(2), 29. Wra, P. (2018). Food Surplus and Waste in the UK-Key Facts. WRAP, London.
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2021-06-30
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Gikuri, A. (2021). Wedding and wasting: Exploring food plate waste in Tanzania. Journal of Social Sciences, Business and Technology (JSSBT), 2(1), 33-41. Retrieved from https://journals.cuk.ac.ke/index.php/JSSBT/article/view/52
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