Food Safety Awareness, Changes in Food Purchasing Behaviour and Attitudes towards Food Waste during COVID-19 in Türkiye

Author:

Erol Irfan12ORCID,Mutuş Begüm3,Ayaz Naim Deniz4ORCID,Stowell Julian D.3,Sırıken Belgin5

Affiliation:

1. Faculty of Health Sciences, Lokman Hekim University, 06510 Çankaya, Türkiye

2. Faculty of Health Sciences, Atılım University, 06830 İncek, Türkiye

3. Sabri Ülker Food Research Foundation, Üsküdar, 34692 Istanbul, Türkiye

4. Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kırıkkale University, 71450 Yahsihan, Türkiye

5. Department of Aquatic Animal Diseases, Faculty of Veterinary Medicine, Ondokuz Mayıs University, 55139 Atakum, Türkiye

Abstract

(1) Background: The COVID-19 pandemic brought the key issues of food security, food safety, and food waste into sharp focus. Türkiye is in the enviable position of being among the top ten agricultural economies worldwide, with a wide diversity of food production. This survey was undertaken in order to gain insights into consumer behaviour and attitudes in Türkiye with respect to these issues. The objective was to highlight strengths and weaknesses, identify areas for improvement, and present strategies for the future. (2) Methods: This survey was carried out between April and May 2022 in 12 provinces throughout Türkiye. Face-to-face interviews were performed with 2400 participants representing a cross-section of ages, educational attainment, and socio-economic categories. The findings were evaluated statistically. (3) Results: The results provide an insight into attitudes and behaviours, both pre-COVID-19 and during the pandemic. In several ways, the pandemic enhanced knowledge and improved behaviour, leading to improvements in diet and reductions in food waste. However, worrying concerns about food safety persist. Specific attention has been given to understanding patterns of bread consumption, particularly in consideration of waste. (4) Conclusions: It is hoped that the results of this survey will increase dialogue between the components of the food sector, encourage education initiatives, and contribute to improving food safety and security and reducing food waste in Türkiye and beyond.

Funder

Sabri Ülker Food Research Foundation

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference48 articles.

1. COVID-19 risks to global food security;Laborde;Science,2020

2. (2023, March 25). Indexmundi. Available online: https://www.indexmundi.com/facts/indicators/NV.AGR.TOTL.CD/rankings.

3. Achieving health through diet: A joint event of the Sabri Ülker Foundation and The Nutrition Society of UK and Ireland, May 2022;Evans;Br. J. Nutr.,2023

4. Erol, I. (2022). Gıda Hijyeni ve Mikrobiyolojisi (Food Hygiene and Microbiology), Nobel Tıp Publishing. [2nd ed.].

5. WHO (2023, April 18). Food Safety, Available online: https://www.who.int/news-room/fact-sheets/detail/food-safety.

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