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Ministry of Environment, Climate Change Enabling Activity Report. Lebanon's First National Communication Report. 2002-2011. http://test.moe.gov.lb/ClimateChange/p1_waste_management.html.

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Article

Preliminary Insights on Household Food Wastage in Lebanon

1Department of Geography, Faculty of Letters and Human Sciences, Lebanese University, Fanar, Lebanon

2Sustainable Agriculture, Food and Rural Development Department, International Centre for Advanced Mediterranean Agronomic Studies of Bari (CIHEAM-Bari), via Ceglie 9, 70010, Valenzano (Bari), Italy

3Khatib & Alami Consolidated Engineering Company, Jnah, Beirut, Lebanon

4General Chaplaincy of Prisons, Zouk Mosbeh, Lebanon

5Parthenope University of Naples, Department of Science and Technology, Naples, Italy


Journal of Food Security. 2016, Vol. 4 No. 6, 131-137
DOI: 10.12691/jfs-4-6-2
Copyright © 2016 Science and Education Publishing

Cite this paper:
Laurence CHARBEL, Roberto CAPONE, Leyla GRIZI, Philipp DEBS, Dunia KHALIFE, Hamid EL BILALI, Francesco BOTTALICO. Preliminary Insights on Household Food Wastage in Lebanon. Journal of Food Security. 2016; 4(6):131-137. doi: 10.12691/jfs-4-6-2.

Correspondence to: Laurence  CHARBEL, Department of Geography, Faculty of Letters and Human Sciences, Lebanese University, Fanar, Lebanon. Email: Laurence_charbel@yahoo.com

Abstract

Food losses and waste, generated across the whole food chain, implies serious environmental, social and economic costs. Lebanon suffers from lack of information about food waste. There is no national legislation related to food waste (FW). The paper provides insights on household FW in Lebanon with a focus on perceived importance of FW, attitude towards FW, quantity and value of food wasted. An online survey was conducted in the period January-March 2015 with 215 adult consumers. Sample is not gender-balanced, rather young and with high education level. Household’s planning and shopping activities are important predictors of FW. Fruits, vegetables, and milk and dairy products are the most wasted food products. Most of the respondents have a good understanding of “use by” label while just the quarter know exactly the meaning of “best before” label. About 42% of respondents declare that their households throw away at least 250 g of still consumable food each week. The economic value of FW generated each month is more than 6 United States dollar (US$) for 80% of respondents’ households. Lebanese households show a positive attitude regarding FW and are willing to change behaviour to reduce it. An integrated policy mix is needed to foster transition towards zero-waste consumption patterns.

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