Abstract:
The Food and Agriculture Organization (FAO) estimated in 2011 that approximately one-third of all food produced worldwide is either lost or wasted and half of the wasted food is at the level of households. The COVID-19 pandemic has interrupted economies and food systems globally, with substantial consequences on food security, which is also influenced by political crises and by economic factors. This study aims to present and discuss the influences of numerous socio-demographical, behavioral and attitudinal factors on the generation of food waste in Lebanese households in the middle of an economic crisis and global pandemic. Participants in this study were called upon their availability and they filled a questionnaire with the help of trained researchers. The results showed that no association was found between the employment status and food waste, same result for the educational level and number of householders. As for reporting feelings of guilt and thinking of ways to use leftovers, these variables were negatively associated with food waste, and this result was supported by previous studies. Concerning eating out and buying special offers, these were positively associated with food waste. In conclusion, the final outcomes of the COVID-19 pandemic and the Lebanese economic crisis greatly depend on the epidemiological situation, the baseline situation and resilience to shocks. In this context, the study results are valuable country-specific inputs for designing evidence-based policies during the post-pandemic and post-economic crisis recovery phase in Lebanon.
