Abstract :
The purpose of this descriptive survey study was to explore methods of bread waste reduction among housewives in Kermanshah city. The sample of the study included 326 housewives selected from among housewives living in Kermanshah (N=198270) through cluster sampling. A use was made of descriptive and factor analysis to analyze data. The study findings indicated that bread is the main food of the families so much so that all participants pointed out that they eat bread at least once a day. It was, further, demonstrated that women from average- and high-income groups of the sample took the most and the least heed of the proper bread consumption respectively. Bread margins went to waste the most and from among bread types, traditional Lavash was wasted the least. Therefore, its consumption should be encouraged. From the perspective of the participants punishing bakeries making improper bread by the government was one of the most significant steps to be taken to minimize bread waste.
References:
1-Arsalanbod, M. & Mehrnia, M. (2000). Factors influencing on bread waste:
the case of Orumieh Township. Journal of Development and Agricultural
Economics, 32, 159-165. (Persian).
2- Azizi, M. (2009). Investigating the bread waste in Tehran City. Journal of
Research, 31, 12-17. (Persian).
3- Bernhard, K. (2009). Stopping bread waste. Conference at the University or
Natural Resources and Applied Life Sciences, Vienna, 6.
4- Gholami Parizad, E., Khosravi, A., & Pourabbas, A. (2008). Factors
influencing on bread waste in Ilam Province. Journal of Ilam Medicine
University, 4, 8-15. (Persian).
5- Gul, A., Isik, H., Bal, T., & Ozer, S. (2003). Bread consumption and waste of
households in urban area of Adana province, Journal of Polish Agricultural,
7(3), 41-50.
6- Herbert, L. (2007). Centenary History of Waste and Waste Managers in
London and South East England. CIWM.
7- Malakootian, M. & et al. (2005). The quality of the manufactured bread and
Hygienic conditions of Bakeries. Iranian J Env health Sci Engو 2(2): 72-78.
(Persian).
8- Meghdadian, N. & et al. (2004). Optimization of Taftoon bread shelf- life
using different packings. J Sci and technol. Agric. & Nature. Resource, 8(1),
45-52. (Persian).
9- Partovi, R., Heidarmah, F, Mohamadi, M., Safari, H. (2007). Investigating
environment hygiene situation and quality of bread in Isfahan bakeries.
Proceeding of 10th Seminar on Environment Hygiene, Hamedan, Iran. (Persian).
10- Reeisi, N. (2009). The role of women in improving the bread consumption
model, Journal of Research, 31, 34-40. (Persian).
11- Rustaei, N. (2009). The role of women in environment management,
Proceeding of Workshop on the role of women in management of water
resources, 62-67. (Persian).
12- Scheafffer, R. L., Mendenhall, W., & Ott, L. (2003). Elementary survey
sampling, Tehran, SAMT.
13- Semnani, M. (2007). Bread is Bread. Salamat Newspaper, 153, 5. (Persian).
14- Taheri, A. (2009). Ruined bread, Journal of Research, 31, 44-48. (Persian).
15- Tutiaei, A., & Solaimani, A. (2009). Improving the consumption model,
Tehran, Research Office on Agricultural Structures. (Persian).
16- Veisi, H., & Zarandian, A. (2009). Educational needs of women regarding
the environment: the case of housekeeper women in Tehran, Journal of Women
Studies, 7(2), 7-24. 16
17- Wilson, D. & Wilson, L. (2009). The bread we waste the past, present and
future for the world's wasted food, 4(3). www.foodethicscouncil.org.
18- Yazdisamadi, B. (2007). Waste Losses in Wheat production and
consumption, Tehran, Campus of Agriculture and Natural Resources. (Persian).
19- Zahedi, Sh. (2007). Sustainable development. Tehran, SAMT. (Persian).
