Kelantan household intention in minimizing food waste through knowledge, attitude and practices of food and food waste management

• Main Author: Abdullah, Nur Fatin Farhana
• Format: Undergraduate Final Project Report
• Published: 2020
• Online Access: http://discol.umk.edu.my/id/eprint/4083/

The food waste generated through out of the end of supply chain becomes a crucial issue. Household waste consist high percentage of organic waste. These organic wastes in the household were categorized as raw food waste during preparation and food leftover. Current practices of Kota Bharu resident that directly disposed food leftover into bin cause the increases of amount food waste generated in the house. In this study recorded estimated generated food waste weekly are approximately 2.6 - 3.0 kg per person. The increases of generated food waste among Kota Bharu householder are due to high family monthly income, with their common food choices are the home cooked and restaurant food that have high tendency to generate more food waste during preparation and consumption. Moreover certain group of Kota Bharu residents unable to categorized organic waste properly. The main goal of this study is to asses a significant relationship on the Kota Bharu resident's intention to minimized generated organic waste with their knowledge, attitude and practices on food and food waste management. However the attitude and practices level are slightly low compared to their knowledge and intention on food and food waste management to minimize the generated waste. Total of 384 Kota Bharu residents participated in this study that used the random sampling method. Result showed that there is a significant relation of Kota Bharu residents intention in reducing the food through the knowledge, attitudes and practices variable.