E3S Web Conf.
Volume 317, 2021The 6th International Conference on Energy, Environment, Epidemiology, and Information System (ICENIS 2021)
|Number of page(s)||9|
|Section||Culture and Environment|
|Published online||05 November 2021|
A Survey of Students’ Awareness on Food Waste Problems and Their Behaviour Towards Food Wastage: a Case Study of Diponegoro University (UNDIP), Indonesia
1 School of postgraduate studies, Diponegoro University, Semarang, Indonesia.
2 Department of Environmental Engineering, Faculty of Engineering, Diponegoro University, Semarang 50275, Indonesia.
3 Department of Social Anthropology, Faculty of Humanities, Diponegoro University, Semarang 50275, Indonesia.
* Corresponding author: email@example.com
Worldwide about one-third of the food produces end up trashed or loss. Potential group said to waste more food include consumers of young age(youth). Higher learning institutions is hosting majority of this group. This study-based on the survey of 100 students at the University of Diponegoro in Semarang (Indonesia), aims at investigating student’s awareness on food waste problems and their behaviour towards food waste by deploying the framework of the Theory of planned behaviour. Structural model (PLS-SEM) approach applied to explore relationship between individual awareness, attitudes, concern, Norms, Intention and behaviour towards food waste. The important of performance map analysis developed to enable observation of important dimensions which influence correct behaviour towards food waste. Results confirm the importance of using extended model of planned behaviour. Student awareness on environmental and social, economic consequences of food waste, and perceived behaviour control were the main drivers to motivate student’s intention to avoid or reduce food waste, while positive behaviour towards food waste were found to be determined by Subjective norms, concern on food waste and perceived behaviour control. Finally, the study implication for raising student’s awareness on food waste problem and its impacts, and improving correct behaviour toward food waste are discussed.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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