大学论文代写

英国布里斯托大学论文代写:食品浪费

英国布里斯托大学论文代写:食品浪费

当今社会是一个消费社会(罗杰克,2004)。这里人们通过购买和消费的产品来部分地定义他们的人生目标。这实际上适用于食品的情况下。如果其他产品发现有一些使用时间,食品是易腐的,这导致积累的浪费食物。

研究背景

在英国,食物的浪费是一个日益严重的问题。包装估计表明,食品的浪费几乎是三分之一的食品购买者购买。至少有一半的食物是可以食用的,如果有有效的食品管理实践。研究表明,在英国的家庭垃圾420万吨的食物和饮料,这是估计值的125亿倍£(包2013)。

食品的易腐性导致浪费,因为有一个收购盈余不符合消费。这里浪费的食物主要是蔬菜,沙拉和其他价格非常低(艾伦,2014)。价格较高的食物不会浪费太多。食品浪费的原因是多方面的。它们的主要原因是食物被浪费,因为它们便宜,它们也比以前更容易获得,而且购买者往往注意到购买后储存空间很少。保存食物的经济动机似乎是这个年龄段的剩余失踪(史密斯,2013)。背后的原因,为什么这种经济动机是错过了,如果有一个关系,可以追溯到超市的竞争力定价的食品和消费者的食物的价值观之间形成了本研究的背景。

英国布里斯托大学论文代写:食品浪费

Current society is a consumerist society (Rojek, 2004). Here people partially define their goals in life by the products that they buy and consume. This literally applies to the case of food products. Where other products find some use with time, food products are perishable and this leads to accumulation of wastage in food.

The wastage of food is a growing problem in the United Kingdom. WRAP estimates suggest that the wastage of food is almost a third of the food that purchasers buy. At least half of the food is that which could have been consumed if there had been efficient food management practices. Research shows that the households in the United Kingdom waste as much as 4.2 million tonnes of food and drink which is estimated at a value of £12.5 billion (WRAP, 2013).

The perishable nature of the food leads to wastage as there is a surplus of acquisition which does not match up to consumption. Here the food that is wasted are mostly vegetables, salads, and others that are priced very low (Allen, 2014). Food that is priced higher does not get wasted as much. The reasons that this wastage of food occurs is manifold. The primary of them is that food gets wasted because they are available cheaper, they are also accessible in an easier manner than before and more often the purchaser notices that there is very little storage space after buying it. An economic motivation to conserve food seems to be missing in this age of surplus (Smithers, 2013). The reasoning behind why this economic motivation is missed and if there is a relationship that can be traced between the competitive pricing of food by supermarkets and the value perception of the food by consumers forms the background for this research