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Avaliação dos fatores associados ao desperdício alimentar em contexto doméstico por parte de alunos do 3º ciclo do ensino básico e secundário
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O presente estudo teve como objetivo avaliar os fatores que influenciam os comportamentos associados ao desperdício alimentar em contexto doméstico por parte dos jovens alunos. Recorreu-se a uma metodologia quantitativa e qualitativa, baseada na aplicação de um questionário estruturado em três grupos de questões: (i) conceptualização e hábitos de compras e consumo; (ii) avaliação das causas de desperdício alimentar no domicílio; e (iii) caracterização sociodemográfica. Participaram no estudo 111 alunos do 3º ciclo e ensino secundário de uma comunidade escolar da Região Autónoma dos Açores.
Os resultados evidenciaram diferenças significativas em função da idade e do nível de
ensino. Os alunos mais jovens (<16 anos) e do ensino básico revelaram maior predisposição para guardar sobras, mas também maior concordância com práticas menos eficazes de planeamento alimentar, como compras por impulso, confeção em excesso e falta de controlo do stock doméstico. A análise fatorial exploratória (AFE) permitiu identificar dimensões consistentes, como Armazenamento de Sobras, Planeamento, Causas do Desperdício e Consumo Alimentar, todas com indicadores de validade aceitáveis e boa consistência interna.
A regressão linear múltipla confirmou que a perceção das causas do desperdício foi o
principal preditor do desperdício alimentar global, enquanto a reutilização de sobras e os
padrões de consumo se mostraram determinantes para o reaproveitamento de alimentos,
tanto em refeições habituais como em sobras menos frequentes.
Conclui-se que as práticas de planeamento e de armazenamento das sobras constituem
fatores centrais na minimização do desperdício alimentar em contexto doméstico. Estes
resultados reforçam a necessidade de investir em programas de literacia alimentar e em
estratégias educativas que promovam o consumo sustentável, posicionando a escola como
um espaço privilegiado para a consciencialização e a mudança de comportamentos.
The present study aimed to evaluate the factors influencing the behaviours associated with food waste in the household context, among young students. A quantitative methodology was employed, based on the administration of a structured questionnaire comprising three groups of questions: (i) conceptualisation of shopping and consumption habits; (ii) food waste practices; and (iii) sociodemographic characterisation. A total of 111 students from a school community in the Autonomous Region of the Azores participated in the study. The results revealed significant differences across age and education level. Younger students (<16 years) and those attending lower education levels showed a greater tendency to store leftovers, but also a higher agreement with less effective food planning practices, such as impulse buying, over-preparation of meals, and lack of stock control at home. The exploratory factor analysis (EFA) identified consistent dimensions, such as Leftover Storage, Planning, Causes of Food Waste, and Food Consumption, all of which presented reasonable indicators of validity and internal consistency. Multiple linear regression confirmed that the perception of the causes of food waste was the main predictor of overall food waste. At the same time, leftover reuse and consumption patterns were shown to be determinants of food reuse, both in routine meals and in less frequent leftovers. It is concluded that food planning practices and the leftovers storage are central factors in minimising food waste in the household context. These findings highlight the need to invest in food literacy programmes and educational strategies that promote sustainable consumption, positioning the school as a key setting for awareness-raising and behavioural change.
The present study aimed to evaluate the factors influencing the behaviours associated with food waste in the household context, among young students. A quantitative methodology was employed, based on the administration of a structured questionnaire comprising three groups of questions: (i) conceptualisation of shopping and consumption habits; (ii) food waste practices; and (iii) sociodemographic characterisation. A total of 111 students from a school community in the Autonomous Region of the Azores participated in the study. The results revealed significant differences across age and education level. Younger students (<16 years) and those attending lower education levels showed a greater tendency to store leftovers, but also a higher agreement with less effective food planning practices, such as impulse buying, over-preparation of meals, and lack of stock control at home. The exploratory factor analysis (EFA) identified consistent dimensions, such as Leftover Storage, Planning, Causes of Food Waste, and Food Consumption, all of which presented reasonable indicators of validity and internal consistency. Multiple linear regression confirmed that the perception of the causes of food waste was the main predictor of overall food waste. At the same time, leftover reuse and consumption patterns were shown to be determinants of food reuse, both in routine meals and in less frequent leftovers. It is concluded that food planning practices and the leftovers storage are central factors in minimising food waste in the household context. These findings highlight the need to invest in food literacy programmes and educational strategies that promote sustainable consumption, positioning the school as a key setting for awareness-raising and behavioural change.
Descrição
Dissertação de Mestrado em Ciências do Consumo Alimentar, apresentada à Universidade Aberta
Palavras-chave
Desperdício alimentar Jovens Alunos Contexto doméstico Consumo sustentável Hábitos alimentares Food waste Young students Domestic context Sustainable consumption Eating habits