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Top 10 most wasted food items divided into Avoidable/Edible, Unavoidable/Inedible and Unclassified by the students. For each item, the category, percentage of total food waste by weight, and the number of observations (n) are provided.
Context in source publication
Context 1
... this waste by half would lead to an overall reduction of food waste by weight of 23.7%. Table 3 lists the key food items that dominate the top 10% across the categories of avoidable/edible, unavoidable/inedible, and unclassified. The majority of food waste classified as avoidable/edible by the students came from plate waste, with 11 observations contributing 2.9% of the total recorded weight. ...Citations
... In this context, your discussion on college students' food waste behavior could be enriched by emphasizing the importance of developing awareness and education campaigns tailored to their demographic context to encourage more sustainable food management habits. Malefors et al., (2025) research reveals that approximately one-third of food produced globally is wasted, particularly at the consumer level. This significant food waste has serious economic, environmental, and social consequences, including contributions to greenhouse gas emissions and environmental damage. ...
p> The Aksata Pangan program aims to reduce food waste by rescuing surplus food from restaurants, hotels, and bakeries that is still safe for consumption, and then distributing it to vulnerable communities in Medan City, such as orphanages and community centers. The program involves collaboration with the private sector and promotes public awareness of the importance of reducing food waste. During implementation, more than 500 kilograms of food were saved and distributed, providing direct benefits to over 10 orphanages and community centers. A social impact evaluation was conducted through observations, interviews, and questionnaires, which showed that the program succeeded in increasing access to food for people in need and raising awareness about more efficient food management. The results of this program indicate that collaboration between the private sector and non-profit organizations has great potential to reduce food waste and improve social welfare. This program is also expected to serve as a model for sustainable, community-based food management in other regions. </p
