The impact of Covid-19 outbreak on household food waste generation and management among youth in Klang Valley

ROSLEE, MUHAMMAD IZZAT SYAHIR (2022) The impact of Covid-19 outbreak on household food waste generation and management among youth in Klang Valley. [Project Paper] (Submitted)

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Abstract

Introduction: The COVID-19 pandemic has had a major effect on the labour market and employment, education, family and social ties, politics, and the environment. The pandemic has caused people to make the most of their time indoors and due to that, the percentage of household food waste generated waste may have increased. COVID-related effects have influenced how households buy, store, and utilise food over time. Objectives: To determine the impact of COVID-19 outbreak on food waste generation and management among respondents in Klang Valley determined by their knowledge, attitude and practice (KAP). Methodology: A cross-sectional study was conducted. A set of self-administered questionnaires was distributed to the respondents and the results were analysed using SPSS. The study instruments consisted of four sections (sociodemographic background and food waste quantification, knowledge, attitude and practice (KAP) of food waste). Descriptive analysis, Mann-Whitney U Test, Kruskal-Wallis Test and Chi-Square Test and multiple logistic regression were utilized. Results and Discussion: A total of 360 respondents participated in this study. During the COVID-19 outbreak, most of the respondents had good knowledge (59%), attitude (54%) and practice level (75%) of household food waste generation and management. Types of food most wasted during pandemic were pasta and rice (22%), bread (21%) and fruits (19%). Significant associations were found between gender, race groups, highest education, number of households and job descriptions with KAP (p<0.05). Gender, race groups, district area and number of households were predictors for KAP (p<0.05). Conclusion: The knowledge and attitude of household food waste generation and management are associated with the practice of household food waste generation and management during COVID-19. Keywords: KAP, food waste generation, food waste management, COVID-19

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Mr Hafizzuddin Hamidon
Date Deposited:	24 Aug 2023 03:11
Last Modified:	24 Aug 2023 03:11
URI:	http://psaspb.upm.edu.my/id/eprint/1161

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