University Students’ Perceptions of Food Waste in the UAE

Mohamed M. Yagoub (), Naeema Al Hosani, Tareefa AlSumaiti, Othmane Kortbi, Aaesha A. Alshehhi, Sarah R. Aldhanhani and Shamma A. Albedwawi
Additional contact information
Mohamed M. Yagoub: Department of Geography and Urban Sustainability, UAE University, Al Ain P.O. Box 15551, United Arab Emirates
Naeema Al Hosani: Department of Geography and Urban Sustainability, UAE University, Al Ain P.O. Box 15551, United Arab Emirates
Tareefa AlSumaiti: Department of Geography and Urban Sustainability, UAE University, Al Ain P.O. Box 15551, United Arab Emirates
Othmane Kortbi: Department of Analytics in the Digital Era, College of Business and Economics, UAE University, Al Ain P.O. Box 15551, United Arab Emirates
Aaesha A. Alshehhi: Department of Geography and Urban Sustainability, UAE University, Al Ain P.O. Box 15551, United Arab Emirates
Sarah R. Aldhanhani: Department of Geography and Urban Sustainability, UAE University, Al Ain P.O. Box 15551, United Arab Emirates
Shamma A. Albedwawi: Department of Geography and Urban Sustainability, UAE University, Al Ain P.O. Box 15551, United Arab Emirates

Sustainability, 2022, vol. 14, issue 18, 1-18

Abstract: This study examines the relationship between food waste and gender, income, and where students live. The research aligns with the United Nations Sustainable Development Goals 2, 11, and 12; moreover, the massive global food shortage in 2022 due to the conflict between Russia and Ukraine makes saving food a priority. A questionnaire was used to collect data from 201 students at the United Arab Emirates University (UAEU). A large proportion of the respondents were female (71.6%). The most common reasons cited by the respondents for food waste were over purchasing (31% of respondents), attitude (26.5%), and poor management (24%), while the most common reasons for having extra-cooked food were expecting guests (46%) and wanting to eat the food that had been prepared (35%). The majority of the respondents (57%) agreed that young people waste more food than older people. The methodology used in this study could be adopted by other researchers around the globe, and the output may help in developing policies and designing educational material for food waste intervention programs. Beneficiaries may therefore include food producers/consumers, environmental departments, and charitable organizations. The research contributes to the knowledge about food waste, perception, and intervention programs.

Keywords: food waste; youth; perception; UAE; sustainable development (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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