Behavior and factors affecting food waste of Khon Kaen University students

Abstract

The purpose of this study is to investigate behaviors leading to the creation of food waste and the factors influencing this among undergraduate students at Khon Kaen University. The sample comprises undergraduate students at Khon Kaen University with 537 participants being selected using convenient sampling. A questionnaire is used to collect the data. Descriptive statistics and chi-square tests are used to explain and analyze the data. The study reveals that the majority of students, 37.24 percent of all student samples, ate almost the entire plate, with some food scraps remaining. Additionally, 35.94 percent of all student samples indicated that they ate all of their dishes, while the remaining students had leftover food in their containers. In terms of personal characteristics, the research reveals that the majority of students who ate almost the entire plate or had leftovers was female. The students also had an average monthly income of 5,000 baht or more, studied in the field of Health Sciences, were either first- or fourth-year students, and lived off-campus. Regarding consumption and food purchasing behavior, the study finds that students who consumed almost the entire plate or had leftovers tended to have refrigerators in their accommodation. Moreover, they had food expenditure of 200 baht per day or more, preferred dining with friends or parents, and showed a preference for ordering à la carte meals or set menu meals. The result analysis using the chi-square test on factors influencing the creation of food waste among undergraduate students at Khon Kaen University reveals that only three statistically significant factors are identifiable: these factors are gender, which is statistically significant at the 0.01 level, average monthly income, and people who consume food together, both of which are statistically significant at the 0.05 level. Therefore, to achieve a reduction in the amount of food waste