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Sustainable consumption of bakery products; a challenge for Czech consumers and producers

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  • Tomas RATINGER

    (Technology Centre of the Academy of Sciences of the Czech Republic (TC ASCR), Prague, Czech Republic
    Czech University of Life Sciences (CULS), Prague, Czech Republic)

  • Adam TOMKA

    (Czech University of Life Sciences (CULS), Prague, Czech Republic)

  • Iveta BOSKOVA

    (Institute of Agricultural Economics and Information (IAEI), Prague, Czech Republic)

Abstract

The objective of this paper is to investigate the level of bakery product wastes in Czech households, economic, social and institutional factors which affect bakery products consumption and wastes and which role producers, retailers and consumers themselves play in it. The research deploys quantitative assessment of the relationship between prices, income and consumed quantities and qualitative assessment (surveys and focus groups) of opinions and attitudes of consumers, producers and retailers to wastes. To do the analysis we consider the model of social practices. We addressed a sample made by 260 respondents. The results suggest the actual wastes of bakery products are relatively low (less than 5%), because of quite large recoverability of bread and roll surpluses in households. The critical issue for bread and rolls consumption is quality and "freshness". The notion of freshness of bakery products has changed since the mid of the 1990s. Furthermore, the food is not considered to be wasted when it is either used as a feeding or composted. The norms on handling with bread in households are likely not as strong as in the past, nevertheless, most of the participants in the focus groups agreed that bread is food which should not be wasted.

Suggested Citation

  • Tomas RATINGER & Adam TOMKA & Iveta BOSKOVA, 2016. "Sustainable consumption of bakery products; a challenge for Czech consumers and producers," Agricultural Economics, Czech Academy of Agricultural Sciences, vol. 62(10), pages 447-458.
    • Handle: RePEc:caa:jnlage:v:62:y:2016:i:10:id:244-2015-agricecon
    DOI: 10.17221/244/2015-AGRICECON
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    References listed on IDEAS

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    1. Garrone, Paola & Melacini, Marco & Perego, Alessandro, 2014. "Opening the black box of food waste reduction," Food Policy, Elsevier, vol. 46(C), pages 129-139.
    2. Faye Duchin, 2005. "Sustainable Consumption of Food: A Framework for Analyzing Scenarios about Changes in Diets," Journal of Industrial Ecology, Yale University, vol. 9(1‐2), pages 99-114, January.
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