Analysis of housewives’ knowledge levels and behaviors toward food waste and sustainable nutrition



Level of knowledge, Housewife, Food waste, Sustainable nutrition, Turkiye


This article aims to reveal the knowledge, attitudes and behaviors of hou-sewives living in Turkiye about food waste and sustainable nutrition. This study was conducted with 90 housewives between the ages of 25-65 from Turkey using the survey method. According to the research results; 24% of the participants stated that they waste food, while 53% stated that they do it sometimes. A significant positive correlation was found between educati-on level and red meat and meat products, milk and dairy products and egg waste (p<0.05). Sustainable nutrition knowledge scores of the participants were found to be insufficient, with an average of 22.54 ± 3.80. A positive cor-relation was found between the amount of protein and zinc intake and the level of sustainable nutrition knowledge (p=0,027, r=0,233 and p=0,033, r=0,225). A significant and positive relationship was found between the scores of the participants in the scale of sustainable nutrition and healthy eating behaviors and their age (p=0,040, r=0,220). It has been determined that the knowledge levels of housewives about sustainable nutrition are deficient and insufficient. The issues of food waste and sustainable nutriti-on gain importance in terms of raising awareness and taking precautions for today and future generations, both economically and socioculturally.


Download data is not yet available.

• Alsaffar, A. A. (2016). Sustainable diets: The interaction between food industry, nutrition, health and the environment. Food science and technology international, 22(2), 102-111.

• Aydin, F., Yildiz, S. (2011). Determination of Bread Consumption Habits and Consumer Dynamics in Sivas Province. Journal of Atatürk University Faculty of Agriculture, 42(2), 165-180.

• Burlingame B, Dernini S. Sustainable diets: the Mediterranean diet as an example. Public Health Nutrition, 2011; 14 (12A): 2285–2287.

• Daysal, H., Demirbaş, N. (2020). Causes of household food waste and suggestions to reduce it: The case of İzmir province. Balkan and Near East Social Sciences Journal. 06 (03): 40-47.

• Demir, Y. (2020). A Study to Evaluate Individuals’ Perceptions of Household Food Waste. Black Sea International Scientific Journal, 1 (48), 10-26.

• FAO/WHO. Sustainable healthy diets-Guiding principles. Rome; 2019.

• FAO. (2012). Food and Agriculture Organization of the United Nations. Sustainable diets and biodiversity. Rome.

• Gilg, A., Barr, S., & Ford, N. (2005). Green consumption or sustainable lifestyles? Identifying the sustainable consumer. Futures, 37(6), 481-504.

• Gülsöz S. (2017). Evaluation of the knowledge and practices of individuals aged twenty and over on sustainable nutrition: Başkent University Institute of Health Sciences.

• Gustavsson J., Cederberg J., Sonesson U. (2011). Global Food Losses and Food Waste, Save Food Congress, 16 May, Düsseldorf.

• Kıyan, E. K., & İkizoğlu, B. (2020). Types of waste in the context of waste management and general overview of waste disposal in Turkey. International Journal of Agriculture Environment and Food Sciences, 4(4), 520-527.

• Koksal, Eda & Bilici, Saniye & Dazıroğlu, Merve & Erdoğan Gövez, Nazlıcan. (2022). Validity and Reliability of the Turkish Version of the Sustainable and Healthy Eating Behaviors Scale. British Journal of Nutrition. 1-20.

• Oral, Z. (2015). Practices for Food Waste and Prevention in the World and in Turkey, Ministry of Food, Agriculture and Livestock, General Directorate of European Union and Foreign Relations, EU Specialization Thesis, Ankara.

• Ozen G.U. (2019). Evaluation of Knowledge and Attitudes of Dietitians and Dietetic Candidates on Sustainable Nutrition, Hacettepe University Institute of Health Sciences, Ankara.

• Pelletier, J.E., Laska, M.N., Neumark-Sztainer, D., Story, M. (2013). Positive attitudes toward organic, local, and sustainable foods are associated with higher dietary quality among young adults. Journal of the Academy of Nutrition and Dietetics, 113(1):127-32.

• Pieniak, Z., Żakowska-Biemans, S., Kostyra, E., Raats, M. (2016). Sustainable healthy eating behaviour of young adults: towards a novel methodological approach. BMC Public Health, 16(1):577.

• Rakıcıoğlu, N., Acar Tek, N., Ayaz, A., Pekcan, G. (2017) Food and Nutrition Photo Catalogue.Ankara.

• Stok, F. M., Renner, B., Clarys, P., Lien, N., Lakerveld, J., & Deliens, T. (2018). Understanding eating behavior during the transition from adolescence to young adulthood: A literature review and perspective on future research directions. Nutrients, 10(6), 667.

• Tekiner, İ. H. , Mercan, N. N. , Kahraman, A. & Özel, M. (2021). An overview of food waste and loss in the world and in Turkey. Journal of Istanbul Sabahattin Zaim University Institute of Science and Technology, 3 (2), 123-128.

• TÜBER, (2015). Turkey-Specific Food and Nutrition Guide, Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Revised 1st Edition, Ankara.

• UNEP, (2021). United Nations Environment Programme Food Waste Index Report 2021. Nairobi, Retrieved from (Accessed 05.11.2022).

• WHO, (2022). WHO STEPS Surveillance PART 3: Data Collection 3-5-1 Section 5: Collecting Step 2 data: Physical Measurements, Retrieved from (Accessed 05.11.2022).

• Yolcuoğlu, İ.Z., Kızıltan, G. (2021). Effect of Nutrition Education on Diet Quality, Sustainable Nutrition and Eating Behaviors among University Students. J Am Coll Nutr. Jul 30: 1-7.



How to Cite

YOUSEFİRAD SALEKİ, N., & TÜRK, M. (2023). Analysis of housewives’ knowledge levels and behaviors toward food waste and sustainable nutrition. International Journal of Agriculture, Environment and Food Sciences, 7(1).



Research Article