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Comparing Lab-Measured and Surveyed Bread Waste Data: A Possible Hybrid Approach to Correct the Underestimation of Household Food Waste Self-Assessment Surveys

Author

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  • Shahin Ghaziani

    (Computer Applications and Business Management in Agriculture, University of Hohenheim (410C), 70593 Stuttgart, Germany)

  • Delaram Ghodsi

    (National Nutrition and Food Technology Research Institute, Tehran 19816-19573, Iran
    Department of Nutrition Research, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 19816-19573, Iran)

  • Gholamreza Dehbozorgi

    (Horizon Smart SAT (Surveillance and Analysis Technology), Fars Science and Technology Park, Shiraz 71976-87811, Iran)

  • Shiva Faghih

    (Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran)

  • Yeganeh Rajabpour Ranjbar

    (Department of Community Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran)

  • Reiner Doluschitz

    (Computer Applications and Business Management in Agriculture, University of Hohenheim (410C), 70593 Stuttgart, Germany)

Abstract

Among the common methods of quantifying household food waste, direct measurement is regarded as infeasible due to its prohibitive costs, and self-assessment methods tend to underestimate the actual values. This paper aims to propose a methodological approach to reach a compromise between feasibility and accuracy. Bread was studied, since it is a relatable example. The self-assessment method was used to survey 419 households in Shiraz, Iran, during 2019 to estimate household bread waste (BW) and to identify waste-causing consumption recipes (WCCR). These WCCRs were replicated in the lab, and the resulting BW was measured. The underestimation in the self-assessment method was revealed by comparing the survey results with the lab measurements. The underestimation ratio (UR) ranged between 1.24 and 1.80. The pattern of difference between these four bread types was similar among the survey and lab data. In conclusion, the lab measurements may estimate BW caused by the WCCRs more accurately. This suggests that URs can be applied to correct the underestimation in self-assessment surveys. Such an approach could provide the basis for further research on the development of cost-effective methods to quantify waste across a variety of food commodities.

Suggested Citation

  • Shahin Ghaziani & Delaram Ghodsi & Gholamreza Dehbozorgi & Shiva Faghih & Yeganeh Rajabpour Ranjbar & Reiner Doluschitz, 2021. "Comparing Lab-Measured and Surveyed Bread Waste Data: A Possible Hybrid Approach to Correct the Underestimation of Household Food Waste Self-Assessment Surveys," Sustainability, MDPI, vol. 13(6), pages 1-16, March.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:6:p:3472-:d:521321
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    References listed on IDEAS

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    1. Shahin Ghaziani & Gholamreza Dehbozorgi & Mohammad Bakhshoodeh & Reiner Doluschitz, 2023. "Identifying Loss and Waste Hotspots and Data Gaps throughout the Wheat and Bread Lifecycle in the Fars Province of Iran through Value Stream Mapping," Sustainability, MDPI, vol. 15(10), pages 1-24, May.

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