Do Dalhousie Students Carrot All? A Comparative Study of Food Waste Patterns

Abstract

Food waste poses a major global challenge in terms of environmental and economic impacts. Within this context, higher education institutions play a pivotal role in fostering sustainability awareness and cultivating lifelong habits. This prompts an inquiry into the behaviours surrounding students’ adherence to preventative food waste measures. This comparative study aimed to explore the food waste behaviours among undergraduate students studying Environmental Science or Sustainability (ENVS/SUST) and those studying other programs at Dalhousie University. The goal is a greater understanding of potential contributors to food waste quantities generated and to pinpoint any gaps in the environmental education of Dalhousie students regarding this topic. This study utilized a survey to collect quantitative data on students’ habits, perceptions, and intentions regarding food waste. After the ten days of data collection, there were 138 respondents, excluding 5 non-target respondents. No significant difference in food waste habits was found between ENVS/SUST and other majors, however they both showed moderate adherence to waste reduction practices. Perceptions of food waste were very good across both majors, with no significant difference. There was a weak positive correlation between food waste habits and perceptions. Saving money and environmental concern were the most important factors driving food waste reduction for both groups. Course content significantly influenced ENVS/SUST majors in awareness of the concerns of food waste. The main barriers to waste reduction were found to be time and economic constraints. In light of these findings, this study recommends that higher education institutions emphasise strategies to translate this awareness into actual action when raising students' understanding of the food waste problem. To this end, it is recommended that more targeted intervention strategies and educational programs be developed to promote students' adoption of sustainable food consumption and food waste reduction behaviours in their daily lives.