Možnost zmanjšanja količin odpadne hrane v šolskih kuhinjah

diplomsko delo

Ana Čebulj (Author), Marjan Senegačnik (Mentor)

Abstract

Diplomsko delo obravnava tematiko zavržene hrane po svetu in v Sloveniji, razloge in posledice tovrstnega ravnanja. Zanimalo nas je tudi, s katerimi ukrepi bi količino odpadne hrane v šolah lahko zmanjšali. Ugotovili smo, da posamezniki nimamo ustreznega odnosa do hrane, saj letno zavržemo 1,3 milijarde ton hrane. Razlogi za to so različni, v največji meri pa v gospodinjstvih k temu prispevata neprimerno načrtovanje in nakupi prevelikih količin hrane. V šolah pa je glavni dejavnik ta, da dijakom ponujena hrana ne ugaja. Zaradi tega se vsako leto zavrže veliko hrane, kar ima negativen vpliv na okolje (npr. sproščanje metana in manjša biotska raznolikost). Ob preučevanju literature smo opravili tudi intervju z vodstvom Biotehniškega centra Naklo in ugotovili, da se vedenje dijakov sklada z ugotovitvami raziskav, ki kažejo na to, da dijaki v večji meri hrano zavržejo zato, ker jim ni všeč. Poleg vzrokov smo poiskali tudi ukrepe, s katerimi bi tovrstno vedenje v prihodnje lahko preprečili. Na šolski ravni bi dijake vključili v izbiro ponudbe hrane in upoštevali njihove želje pri pripravi ali naročanju malic. Na individualni ravni pa bi moral vsak posameznik premisliti, katero hrano mora kupiti, in narediti načrt priprave obrokov. Prav tako bi morali ozavestiti, kaj storiti s hitro pokvarljivo hrano, in s tem pripomoči k manjšim količinam odpadne hrane. V prihodnje bi bilo smiselno urediti tudi zakonodajo na tem področju, ki bi omogočala prodajo določenih izdelkov nepopolne oblike in uvedla strožji nadzor nad ločevanjem odpadkov.

Keywords

zavržena hrana;ukrepi;negativne posledice;neprimerno načrtovanje;

Data

Language:	Slovenian
Year of publishing:	2021
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FOV - Faculty of Organizational Sciences
Publisher:	[A. Čebulj]
UDC:	641
COBISS:	84547843
Views:	251
Downloads:	29
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Possibilities of reducing waste food in school kitchens
Secondary abstract:	The thesis deals with the topic of waste food in the world and in Slovenia and describes reasons for and consequences of such actions. We were interested in measures that could reduce the level of waste food in schools. We have established that individuals do not have a respectful attitude towards food as we waste 1,3 billion tons of food annually. The reasons for such attitude vary, but as regards households, inappropriate planning and purchasing excessive amounts of food contribute to the phenomenon the most. One the other hand, the main reason for waste food in schools is students perceiving the food offered as not pleasing. Consequently, each year a lot of food is discarded into the environment, leading to negative consequences (e.g., methane release and reduced biodiversity). Besides literature study, we have also conducted an interview with the management of the Biotechnical Centre Naklo and discovered that the attitude of the students is consistent with research as the students generally throw food away because they do not like it. We also propose measures that could prevent this kind of behavior in the future. At school level, students could be involved in the choice of food offered. The management could take their wishes into consideration when ordering or preparing meals. At individual level, each one of us should purchase food sensibly and prepare a meal plan. In addition, awareness should be raised about how to handle highly perishable food in order to help reduce food waste. It would also be useful to adopt legislation enabling sales of certain imperfectly shaped produce and introducing stricter surveillance of waste separation.
Secondary keywords:	Vnaprej pripravljene jedi;Odpadki;Univerzitetna in visokošolska dela;
Type (COBISS):	Bachelor thesis/paper
Thesis comment:	Univ. v Mariboru, Fak. za organizacijske vede
Pages:	V, 34 f.
ID:	13178683