Determinant Factor of the Intention to Reduce Food Waste
1Elang Kusumo, 2Cindy Claudia Halim, 3Johanes Octovianus
1,2,3Universitas Pelita Harapan
https://doi.org/10.47191/jefms/v7-i6-59ABSTRACT:
This research has its background in the fact that Indonesia is the second largest producer of food waste, with each person throwing away around 300 kg of food waste per year. This makes food waste a significant global issue that affects food security, as well as the environment and economy. This research aims to analyze the effect of individual attitudes and awareness towards the intention to reduce food waste. The primary data was collected through an online questionnaire which was completed by 150 respondents who were selected using convenience sampling technique. The data were then analyzed using SmartPLS 4.0 software to test the effect of individual attitudes and awareness on the intention to reduce food waste, and ensure the validity and reliability of the research results. The outcome of this research shows that individual awareness has a dominant influence on the intention to reduce food waste, while the influence of individual attitude on the intention is not significant. It highlighted the importance of raising public awareness to effectively reduce food waste in Indonesia. Thus, it can be suggested that educational institutions should actively participate in addressing the issue of food waste by raising individual awareness through seminars, workshops and campaigns. This is expected to contribute significantly to reducing food waste in Indonesia and improving food security, as well as protecting the environment and economy more broadly.
KEYWORDS:
Food Waste, Individual Attitude, Individual Awareness, Intention to Reduce Food Waste, Food Security
REFERENCES:
1) Abadi, B., Mahdavian, S., & Fattahi, F. (2021). The waste management of fruit and vegetable in wholesale markets: Intention and behavior analysis using path analysis. Journal of Cleaner Production, 279, 123802. https://doi.org/10.1016/j.jclepro.2020.123802
2) Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. https://doi.org/10.1016/0749-5978(91)90020-T
3) Anderson, L. W., & Krathwohl, D. R. (2001). Taxonomy For Learning, Teaching, And Assessing: A Revision Of Bloom’s Taxonomy Of Education Objectives (Complete Ed.). Longman.
4) Angel, T. P. (2022). Analisis Multi Generasi pada Perilaku Pengurangan Food Waste saat Pandemi Covid-19 dengan Structural Equation Modeling. Universitas Indonesia.
5) Aronson, E., Wilson, T. D., Akert, R. M., Sommers, S. R., Page-Gould, E., & Jr, N. L. (2022). Social Psychology (11th Ed.). Pearson.
6) Badan Pusat Statistik. (2023). Persentase Rata Rata Pengeluaran per Kapita Sebulan Untuk Makanan dan Bukan Makanan di Daerah Perkotaan Menurut Provinsi, 2007-2023. Badan Pusat Statistik. https://www.bps.go.id/id/statistics-table/1/OTQwIzE=/persentase-ratarata-pengeluaran-per-kapita-sebulan-untuk-makanan-dan-bukan-makanan-di-daerah-perkotaan-menurut-provinsi--2007-2023.html
7) Bloom, B. S. (1956). Taxonomy of educational objectives, handbook I: The cognitive domain. . David McKay Co Inc.
8) Chaerul, M., & Zatadini, S. U. (2020). Perilaku Membuang Sampah Makanan dan Pengelolaan Sampah Makanan di Berbagai Negara: Review. Jurnal Ilmu Lingkungan, 18(3), 455–466. https://doi.org/10.14710/jil.18.3.455-466
9) Coşkun, A., & Yetkin Özbük, R. M. (2020). What influences consumer food waste behavior in restaurants? An application of the extended theory of planned behavior. Waste Management, 117, 170–178. https://doi.org/10.1016/j.wasman.2020.08.011
10) Deliberador, L. R., Santos, A. B., Carrijo, P. R. S., Batalha, M. O., César, A. da S., & Ferreira, L. M. D. F. (2023). How risk perception regarding the COVID-19 pandemic affected household food waste: Evidence from Brazil. Socio-Economic Planning Sciences, 87, 101511. https://doi.org/10.1016/j.seps.2023.101511
11) Festinger, L. (1962). A Theory of Cognitive Dissonance. Stanford University Press.
12) Fisher, M. F. K. (2004). The Art of Eating: 50th Anniversary Edition (J. Reardon, Ed.; 50th ed.). Harvest.
13) Food and Agriculture Organization. (2019). The State of Food and Agriculture 2019. FAO. https://doi.org/10.4060/CA6030EN
14) Food and Agriculture Organizations of the United Nations. (2019). The State of Food Security and Nutrition in The World.
15) Garbo, A., & Karina, R. (2023). Determinan Perilaku Food Waste Pada Mahasiswa Muslim di Yogyakarta Selama Pandemi Covid-19 Dalam Perspektif Maqashid Syariah, Moral dan Etika Islam. In ABHATS: Jurnal Islam Ulil Albab (Vol. 13, Issue 1).
16) Habib, M. D., Kaur, P., Sharma, V., & Talwar, S. (2023). Analyzing the food waste reduction intentions of UK households. A Value-Attitude-Behavior (VAB) theory perspective. Journal of Retailing and Consumer Services, 75. https://doi.org/10.1016/j.jretconser.2023.103486
17) Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2019). MULTIVARIATE DATA ANALYSIS EIGHTH EDITION. www.cengage.com/highered
18) Huang, C.-H., & Tseng, H.-Y. (2020). An Exploratory Study of Consumer Food Waste Attitudes, Social Norms, Behavioral Intentions, and Restaurant Plate Waste Behaviors in Taiwan. Sustainability, 12(22), 9784. https://doi.org/10.3390/su12229784
19) Huang, X., & Ge, J. (2019). Electric vehicle development in Beijing: An analysis of consumer purchase intention. Journal of Cleaner Production, 216, 361–372. https://doi.org/10.1016/j.jclepro.2019.01.231
20) Indrianti, Y. (2023, February 9). Self Awareness. Learning Based Recognition. https://beedik-edutech.apps.binus.ac.id/article/7aaf151b-1c61-4833-9aa6-ff007a4c8a52
21) Iqbal, M., Nadya, P. S., Saripudin, S., & Hadiyati, P. (2019). Increasing Community Awareness and Intention in Encouraging The Growth of Cash Waqf. Economica: Jurnal Ekonomi Islam, 10(1), 29–56. https://doi.org/10.21580/economica.2019.10.1.3152
22) Isnanda, S. adhi, & Nurmala, I. (2022). INFLUENCE OF ATTITUDE, SUBJECTIVE NORM, PERCEIVED BEHAVIOUR CONTROL TO PERFORM INTENTION IN PREVENTION ACTION OF DIABETES. The Indonesian Journal of Public Health, 17(1), 119–131. https://doi.org/10.20473/ijph.v17i1.2022.119-131
23) Khaulia, S. (2021). The Effect of Attitude, Subjective Norm, and Perceived Behavioral Control on Purchase Intention of Halal Cosmetic Products with Country Of Origin and Brand Equity as Moderating (Survey on Muslim Women in Semarang District). Social Science Studies, 1(3), 145–161. https://doi.org/10.47153/sss13.2352021
24) Kompas. (2022, May 19). Sampah Makanan Indonesia Mencapai Rp 330 Triliun. Kompas Jurnalisme Data.
25) Lang, L., Wang, Y., Chen, X., Zhang, Z., Yang, N., Xue, B., & Han, W. (2020). Awareness of food waste recycling in restaurants: evidence from China. Resources, Conservation and Recycling, 161. https://doi.org/10.1016/j.resconrec.2020.104949
26) Lutviyani, A., Firdausi, F. F., & Hanim, H. (2022). TINJAUAN LIMBAH MAKANAN TERHADAP LINGKUNGAN DALAM PERSPEKTIF ISLAM DAN SAINS (Vol. 4).
27) Magdalena, I., Fajriyati Islami, N., Rasid, E. A., & Diasty, N. T. (2020). TIGA RANAH TAKSONOMI BLOOM DALAM PENDIDIKAN. In EDISI: Jurnal Edukasi dan Sains (Vol. 2, Issue 1). https://ejournal.stitpn.ac.id/index.php/edisi
28) Mganga, P., Syafrudin, S., & Amirudin, A. (2021). A Survey of Students’ Awareness on Food Waste Problems and Their Behaviour Towards Food Wastage: a Case Study of Diponegoro University (UNDIP), Indonesia. E3S Web of Conferences, 317, 01071. https://doi.org/10.1051/e3sconf/202131701071
29) National Geographic Society. (2023, October 19). Food Waste. National Geographic Education. https://education.nationalgeographic.org/resource/food-waste/
30) Notoatmodjo, S. (2023). Metodologi Penelitian Kesehatan (Revisi). Eureka Media Aksara.
31) Purwanto, E., Biasini, N., Yulianto, A., Gunawan, T., & Wati, V. O. (2023). Attitude, intention, and behavior to reduce food waste among generation X. IOP Conference Series: Earth and Environmental Science, 1168(1). https://doi.org/10.1088/1755-1315/1168/1/012056
32) Ramadhan, A. (2021, October 12). Penelitian ungkap penyebab “Food waste” di Indonesia tinggi. Antara News. https://www.antaranews.com/berita/2453397/penelitian-ungkap-penyebab-food-waste-di-indonesia-tinggi
33) Rizky, V. A., & Gunawan, A. I. (2022, July 13). Prosiding The 13th Industrial Research Workshop and National Seminar Bandung. Prosiding The 13th Industrial Research Workshop and National Seminar Bandung.
34) Salleh, S. M., Azman, N. A. N. N., & Selahudin, N. F. (2020). Factors Contributing to Food Waste Awareness among Malaysian Youth. Global Business and Management Research: An International Journal, 12(4).
35) Saputro, W. A., & Santoso, A. P. A. (2021). Factors Affecting Food Waste Behavior (Case Study Of Surakarta City Community). AGRITEPA: Jurnal Ilmu Dan Teknologi Pertanian, 8(2), 165–174. https://doi.org/10.37676/agritepa.v8i2.1658
36) Sistem Informasi Pengelolaan Sampah Nasional. (2023). CAPAIAN KINERJA PENGELOLAAN SAMPAH. Sistem Informasi Pengelolaan Sampah Nasional (SIPSN) – Kementerian Lingkungan Hidup Dan Kehutanan. https://sipsn.menlhk.go.id/sipsn/
37) Sitanggang, D. (2023, November 17). Food Waste: Masalah dalam Wujud Sisa Makanan. Wacana (Badan Otonom Pers Mahasiswa). https://wacana.org/food-waste-masalah-dalam-wujud-sisa-makanan/
38) The Economist. (2021). FIXING FOOD TOWARDS A MORE SUSTAINABLE FOOD SYSTEM. www.foodsustainability.eiu.com
39) The Food and Land Use Coalition. (2023). Menurunkan Susut dan Limbah Pangan. The Food and Land Use Coalition.
40) United Nations Environment Programme. (2021). FOOD WASTE INDEX REPORT 2021.
41) Van der Werf, P., Seabrook, J. A., & Gilliland, J. A. (2019). Food for naught: Using the theory of planned behaviour to better understand household food wasting behaviour. Canadian Geographies / Géographies Canadiennes, 63(3), 478–493. https://doi.org/10.1111/cag.12519
42) Wiwoho, G., & Riptiono, S. (2022). Effects of Subjective Norm, Attitude and Consumer Desire Toward Intention to Purchase Indonesian Herbal. Jurnal Manajemen Dan Agribisnis. https://doi.org/10.17358/jma.19.2.265
43) Zhang, J., Ye, H., Bhatt, S., Jeong, H., Deutsch, J., Ayaz, H., & Suri, R. (2021). Addressing food waste: How to position upcycled foods to different generations. Journal of Consumer Behaviour, 20(2), 242–250. https://doi.org/10.1002/cb.1844
