Young professionals' attitudes toward food waste: A global study on awareness, behavior, and regional differences

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-01-11 DOI:10.1016/j.ijgfs.2025.101110

Carlos Martin-Rios , Julneth Rogenhofer , Maria-Eugenia Ruiz-Molina , Elisa K. Chan

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引用次数: 0

Abstract

Amidst the global challenge of food waste, scholars are increasingly focusing on how young generations—particularly those transitioning from academic studies into professional careers—perceive its multifaceted dimensions. However, many existing studies lack sufficiently large, cross-national samples to ensure robust representativeness and meaningful application. This study tests how young professionalś pro-environmental behaviors is related to the negative attitude towards food waste (NAFW) by addressing the moderating role of food-waste awareness. Analysis of primary data from 634 young professionals across Asia, Europe, and North America underscores the cross-national variability in individual responses to the food waste challenge, emphasizing the pivotal role of awareness in shaping attitudes. Furthermore, this study highlights the limited role of educational background on NAFW among young professionals in foodservice-related fields. Together, these findings offer new perspectives on food-waste research and point to promising avenues for future inquiry.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.