Open AccessAwareness Before and During Pandemic toward Food Waste: “Comparison between Indonesia and Japanese Students”
Author(s) -
Christine [],
D Aliefia,
G E Syaputra,
Utari Novella,
Akio Yamazaki,
Kenji Nakatsuka,
Ichiro Fujiyama
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/933/1/012023
Subject(s) - food waste , indonesian , pandemic , business , food service , food preparation , covid-19 , economic growth , political science , marketing , food processing , engineering , economics , medicine , waste management , philosophy , linguistics , disease , pathology , law , infectious disease (medical specialty)
In recent years, food waste has become a global issue that often becomes the subject of public debate and has already been put into the SDGs programs which are targeted to be realized in 2030. A large amount of food waste is produced in the food service and infrastructure sectors, especially during this pandemic, which makes the foodservice sector difficult. However, this study compares and identifies students’ awareness of food waste in Indonesia and Japan. The data were primarily gathered through a questionnaire with 100 students in each country. This study uses the comparative concept to compare the results of research before and during the pandemic on students. Based on the results, this study discusses the extent to which students are aware of the behavior of leaving food, checking the expiration date, knowledge about food waste. Both Indonesian and Japanese students become more aware of the food waste that occurred.