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Sustainable consumption of bakery products; a?challenge for Czech consumers and producers

机译：可持续消费烘焙产品;对捷克消费者和生产者的挑战

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The objective of this paper is to investigate the level of bakery product wastes in Czech households, economic, social and institutional factors which affect bakery products consumption and wastes and which role producers, retailers and consumers themselves play in it. The research deploys quantitative assessment of the relationship between prices, income and consumed quantities and qualitative assessment (surveys and focus groups) of opinions and attitudes of consumers, producers and retailers to wastes. To do the analysis we consider the model of social practices. We addressed a sample made by 260 respondents. The results suggest the actual wastes of bakery products are relatively low (less than 5%), because of quite large recoverability of bread and roll surpluses in households. The critical issue for bread and rolls consumption is quality and “freshness”. The notion of freshness of bakery products has changed since the mid of the 1990s. Furthermore, the food is not considered to be wasted when it is either used as a feeding or composted. The norms on handling with bread in households are likely not as strong as in the past, nevertheless, most of the participants in the focus groups agreed that bread is food which should not be wasted.
机译：本文的目的是调查捷克家庭中烘焙产品废物的水平，影响烘焙产品消费和废物的经济，社会和制度因素，以及生产者，零售商和消费者本身在其中扮演的角色。该研究对价格，收入和消费量之间的关系进行了定量评估，并对消费者，生产者和零售商对废物的看法和态度进行了定性评估（调查和焦点小组）。为了进行分析，我们考虑了社会实践的模型。我们处理了260位受访者的样本。结果表明，由于家庭中面包和面包剩余的可回收性相当高，烘焙产品的实际浪费相对较低（不到5％）。面包和面包卷消费的关键问题是质量和“新鲜度”。自1990年代中期以来，烘焙产品的新鲜度概念已发生变化。此外，当食物用作饲料或堆肥时，不认为食物是浪费的。家庭中用面包处理的规范可能不像过去那样强，但是，焦点小组的大多数参与者都认为面包是不可浪费的食物。

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