Perceived behavioral control and habit as key factors in reducing plate waste practices

Authors

  • Yuli Indarti UIN Kiai Haji Achmad Siddiq; IPB University, Indonesia Author
  • Ali Khomsan IPB University, Indonesia Author
  • Drajat Martianto IPB University, Indonesia Author
  • Ikeu Ekayanti IPB University, Indonesia Author

Keywords:

Food waste, Food security, Food habit, Knowledge, Plate waste

Abstract

Background: Nutritional status is indirectly influenced by food security (1); therefore, ensuring food security is a fundamental factor in addressing nutritional problems in Indonesia. Plate waste practice represents a form of food waste behavior that negatively impacts food security. Understanding the determinant variables that influence this behavior is crucial for developing effective strategies to address and modify it. Objective: This study aimed to identify factors associated with the practice of plate waste. Methods: The study employed a cross-sectional design and utilized simple random sampling as the sampling method. Based on Cochran's formula, the sample size consisted of 140 high school students in Jember, Indonesia. Results: Knowledge (p = 0.035), perceived behavioral control (p = 0.001), habit (p = 0.001), hunger level (p = 0.001) and food preference (p = 0.010) were significantly associated with plate waste practices in the bivariate analysis. Based on the multivariate analysis, perceived behavioral control (p = 0.032), habit (p < 0.001*) and hunger level (p < 0.001*) were identified as predictor variables for plate waste practices. Designing interventions targeting these variables, particularly perceived behavioral control and habits, has the potential to effectively reduce plate waste practices.

Published

2024-12-13

Issue

Section

Environmental Health and Ecosystems