Determining the correlations between intention to reuse food waste, food waste behaviour and the culinary creativity level

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

International Journal of Gastronomy and Food Science Pub Date : 2025-03-05 DOI:10.1016/j.ijgfs.2025.101141

Merve Onur , Leyla Özgen , Emrah Keskin

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引用次数: 0

Abstract

This study aimed to determine the effects of culinary creativity levels of chef candidates who study in undergraduate programs of gastronomy and culinary arts department on their intention to reuse food waste and food waste behaviours. While food waste has become a growing global problem, the creativity of chefs is considered critical to solving it. The study group consisted of undergraduate students in the Department of Gastronomy and Culinary Arts for the spring and fall semesters of the academic year 2023–2024. 524 volunteer chef candidates who were selected through convenience sampling, one of the improbable sampling types, were included in the study. In this study, the reliability of the “Culinary Creativity Level Scale” was .92, the reliability of the “Food Waste Behaviour Scale” was .66, and the reliability of the “Intention to Reuse Food Waste Scale” was .73. The significance values of the scales were found to be p < 0.05. The findings were analysed using SPSS and AMOS software. Culinary creativity levels of the chef candidates were found to increase the intention to reuse food waste by 55.0% and to lower the waste behaviour level in the kitchens by 13.0%. Moreover, the intention to reuse food waste reduced food waste behaviour by 13.0%. This study emphasised that the creativity levels of chef candidates can play an effective role in managing food waste, and future educational programs should be strengthened in this area. As a result, it demonstrates the importance of integrating the creative thinking skills of chef candidates into the educational processes in order to reduce food waste.

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本研究旨在确定就读于美食与烹饪艺术系本科课程的厨师候选人的烹饪创意水平对其食物浪费再利用意愿和食物浪费行为的影响。食物浪费已成为一个日益严重的全球性问题，而厨师的创造力被认为是解决这一问题的关键。研究小组由美食与烹饪艺术系 2023-2024 学年春季和秋季学期的本科生组成。通过方便抽样（不可能抽样类型之一）选出的 524 名志愿厨师候选人被纳入研究。在本研究中，"烹饪创意水平量表 "的信度为 0.92，"食物浪费行为量表 "的信度为 0.66，"食物浪费再利用意愿量表 "的信度为 0.73。量表的显著性值为 p < 0.05。研究结果使用 SPSS 和 AMOS 软件进行分析。结果发现，厨师候选人的烹饪创意水平提高了 55.0%，厨房浪费行为水平降低了 13.0%。此外，泔水再利用的意愿使泔水浪费行为减少了 13.0%。这项研究强调，厨师候选人的创造力水平可在管理食物浪费方面发挥有效作用，今后应加强这方面的教育计划。因此，该研究表明了将厨师候选人的创造性思维能力纳入教育过程以减少食物浪费的重要性。

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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.