Abstract
The choice of methods of waste reduction should lie with the main actors of the food supply chain (Parfitt et al. 2010) and target social, cultural, economic and legal areas. The activities/projects/initiatives, focusing on changing of behaviour and attitudes towards the problem of food waste, could be realised through better education, an increase of public awareness with regard to the state of the problem, its environmental impact, methods of food waste prevention, etc. It is also important to influence a cultural perception of food i.e. to transform the idea of a low value food type as a resource, its abundance and dependence of quality on aesthetic standards. The issue of food labelling, better understanding and interpretation of the meaning of the label content require a lot of attention as well.
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Leal Filho, W., Kovaleva, M. (2015). Methods of Food Waste Reduction. In: Food Waste and Sustainable Food Waste Management in the Baltic Sea Region. Environmental Science and Engineering(). Springer, Cham. https://doi.org/10.1007/978-3-319-10906-0_4
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