The Current Status and Alternati̇ve Approaches of Ini̇ti̇ati̇ves Uti̇li̇zi̇ng Stale Bread as a Sustai̇nable Resource
Year: 2024
Type: article
Abstract: Recent global economic and food security crises have arisen worldwide due to various factors, including widespread climate change, outbreaks of infectious diseases, interstate conflicts, and civil wars. However, approximately one-third of edible foods, amounting to approximately 1.3 billion tons annually, are lost or wasted globally. Among these wasted edible items, bread constitutes a significant portion of global food waste. Niğde city, located in the central Anatolia region of Türkiye, initiated the 'Stale Bread Collection Bin' project twice, in 2012 and 2018. This study aimed to assess how residents' bread consumption and waste patterns changed following the implementation of this project and to evaluate the utilization and effectiveness of the ‘Stale Bread Collection Bin.’ The study employed semi-structured, face-to-face, in-depth interviews with a total of 1,000 participants. To ensure the transition of such projects into sustainable and environmentally friendly initiatives, it is crucial to ensure that residents comprehend the necessity and justification of the project. Additionally, collaboration among specifically designated agencies, research institutions, and local industries is essential for achieving sustainable development goals, including the creation of eco-friendly outcomes and their recycling back into local communities.
Authors: Suk-kyeong Kang, Derya Ağbaba
Institutions: Niğde Ömer Halisdemir Üniversitesi, Samsun University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W4405659959