From Storage to Disposal: An Investigation of Household Bread Management and Waste in Algeria and Tunisia
Article Sidebar
-
Bread Waste, Sociodemographic Factors, Storage Practices, SDG12.3, Food Waste Management
Abstract
Background: The management of unconsumed bread plays a crucial role in addressing food waste, as bread is one of the most commonly wasted foods worldwide.
Aims: This study aims to contribute to the bread wastage reduction by investigating the interrelationship between storage practices, management of unconsumed bread, bread waste, and sociodemographic factors in Algeria and in Tunisia.
Methods: The study was conducted by an online survey from September to December 2023, with 636 respondents: 316 Algerians (62,8% female, 64,9% aged 25 - 60 years old, 76% university educated) and on 320 Tunisians (76,3% female, 76,2% aged 25 - 60 years old, 90% university educated). The questionnaire included questions about household bread storage practices, waste management, future intentions to reduce waste, motivations, and policy recommendations in Algeria and Tunisia.
Results: In Algeria, freezing (83.8%) and room temperature storage (76.5%) were common, with plastic bags prevalent at room temperature (47.5%). Storage duration (mean of 2 days for 46.1%) was linked to respondents’ age and marital status. A significant 55.8% discarded stored bread, associated with gender, age, and marital status. In Tunisia, room temperature storage (72.4%) was most frequent, with plastic (32.1%) and cotton bags (26.9%). Storage duration (mean of 2 days for 44.9%) was influenced by age, purchase quantity, and purchase place. Discarding stored bread (43.6%) was linked to storage duration. Notably, a high percentage in both countries perceived bread weight contributing to waste (Algeria: 73.9%, Tunisia: 50%). Bread management practices revealed high rates of reheating and reuse in meals, particularly in Algeria. Animal feeding and donation to waste collectors/the poor were also common, while composting was minimal. Sociodemographic factors significantly influenced these practices. Regarding future intentions, 38.3% of Algerians and 38.4% of Tunisians were willing to reduce or stop waste, driven primarily by ethical and religious values. However, a significant portion, especially in Algeria (33.8%), showed resistance to change. Lastly, respondents’ policy recommendations emphasized awareness campaigns, improved bread quality for preservation, and subsidy adjustments.
Conclusions: These findings underscore the need for targeted educational interventions considering sociodemographic variations and leveraging ethical and religious motivations to promote sustainable bread consumption and reduce household waste in the North African context.
Keywords: Bread Waste; Sociodemographic Factors; Storage Practices; SDG12.3; Food Waste Management.
Full text article
References
AfricanManager (2023). Du pain neuf bientôt subventionné sur le marché tunisien au même prix que la baguette. Available at : https://africanmanager.com/du-pain-neuf-bientot-subventionne-sur-le-marche-tunisien-au-meme-prix-que-la-baguette/#:~:text=La%20directrice%20de%20l'Institut,des%20%C3%89tats%20de%20la%20R%C3%A9publique
Aleshaiwi, A., & Harries, T. (2021). A step in the journey to food waste: How and why mealtime surpluses become unwanted. Appetite, 158(105040), 105040. https://doi.org/10.1016/j.appet.2020.105040
Allipour-Birgani, R., Loloei, S., Shab-Bidar, S., & Pouraram, H. (2023). Global Magnitude of the Bread Wastes and its Reasons: A Systematic Review and Meta-analysis of Observational Studies. Nutrition And Food In Health And Disease, 10(4), 19-36.
Alpers, T., Kerpes, R., Frioli, M., Nobis, A., Hoi, K. I., Bach, A., Jekle, M., & Becker, T. (2021). Impact of storing condition on staling and microbial spoilage behavior of bread and their contribution to prevent food waste. Foods (Basel, Switzerland), 10(1), 76. https://doi.org/10.3390/foods10010076
Ananda, J., Karunasena, G. G., Mitsis, A., Kansal, M., & Pearson, D. (2021). Analysing behavioural and socio-demographic factors and practices influencing Australian household food waste. Journal of Cleaner Production, 306(127280), 127280. https://doi.org/10.1016/j.jclepro.2021.127280
Ananda, J., Pearson, D., & Oakden, S. (2024). Breaking bread: Assessment of household bread waste incidence and behavioural drivers. Journal of Cleaner Production, 471(143377), 143377. https://doi.org/10.1016/j.jclepro.2024.143377
Arous, S. A., Capone, R., Debs, P., Haddadi, Y., El Bilali, H., Bottalico, F., & Hamidouche, M. (2018). Exploring household food waste issue in Algeria. AGROFOR, 2(1). https://doi.org/10.7251/agreng1701055a
Bahia, B. (2018). Subsidizing bread in Algeria? Yes, but…. Revue d’Economie et de Statistique Appliquée, 15(1).
Ben Hassen, T., El Bilali, H., Allahyari, M. S., Kamel, I. M., Ben Ismail, H., Debbabi, H., & Sassi, K. (2022). Gendered impacts of the COVID-19 pandemic on food behaviors in North Africa: Cases of Egypt, Morocco, and Tunisia. International Journal of Environmental Research and Public Health, 19(4), 2192. https://doi.org/10.3390/ijerph19042192
Ben Ismail, H., Jribi, S., Doggui, D., Debbabi, H. (2022). COVID-19 lockdown impact on Tunisian consumer behaviors and awareness related to food consumption and wastage during celebrations: Case of study “Ramadan month”. The North African Journal of Food and Nutrition Research, 6(13): 46-54. https://doi.org/10.51745/najfnr.6.13.46-54
Ben Rejeb, I., Charfi, I., Baraketi, S., Hached, H., & Gargouri, M. (2022). Bread surplus: A cumulative waste or a staple material for high-value products? Molecules (Basel, Switzerland), 27(23), 8410. https://doi.org/10.3390/molecules27238410
Bilska, B., Tomaszewska, M., & Kołożyn-Krajewska, D. (2024). Food waste in polish households-Characteristics and sociodemographic determinants on the phenomenon. Nationwide research. Waste Management, 176, 30–40.
Bouledroua, D.., Debbabi, H.., Khaled, M. B.., Ben Ismail, H., Jribi, S., Doggui, D., & Sfayhi, D. (2025). Understanding Bread Consumption and Waste Patterns in Algeria and Tunisia: Insights into Consumer Practices and Challenges. The North African Journal of Food and Nutrition Research, 9(20), 193–218. https://doi.org/10.51745/najfnr.9.20.193-218
Brancoli, P., Bolton, K., & Eriksson, M. (2020). Environmental impacts of waste management and valorisation pathways for surplus bread in Sweden. Waste Management (New York, N.Y.), 117, 136–145. https://doi.org/10.1016/j.wasman.2020.07.043
Brancoli, P., Lundin, M., Bolton, K., & Eriksson, M. (2019). Bread loss rates at the supplier-retailer interface–analysis of risk factors to support waste prevention measures. Resources, Conservation and Recycling, 147, 128-136.
Capone, R., El Bilali, H., Debs, P., Bottalico, F., Cardone, G., Berjan, S., & Ali Arous, S. (2016). Bread and bakery products waste in selected Mediterranean Arab countries. Am. J. Food Nutr, 4(2), 40-50.
Chammas, G., & Yehya, N. A. (2020). Lebanese meal management practices and cultural constructions of food waste. Appetite, 155(104803), 104803. https://doi.org/10.1016/j.appet.2020.104803
Data Reportal (2025a). Global Digital Reports: Digital 2024: Algeria. Available at: https://datareportal.com/reports/digital-2024-algeria
Data Reportal (2025b). Global Digital Reports: Digital 2024: Tunisia. Available at: https://datareportal.com/reports/digital-2024-tunisia
Demirtaş, B., A. Kaya and E. Dağıstan (2018). Consumers ‘Bread Consumption Habits and Waste Status: Hatay/Turkey Example. Turkish Journal of Agriculture-Food Science and Technology 6(11): 1653-1661.
Dong, Y., & Karboune, S. (2021). A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes. Comprehensive Reviews in Food Science and Food Safety, 20(2), 1937–1981. https://doi.org/10.1111/1541-4337.12717
European Parliament & Council. (2008). Directive 2008/98/EC on waste and repealing certain Directives. https://eur-lex.europa.eu/eli/dir/2008/98/oj
Fadda, C., Sanguinetti, A. M., Del Caro, A., Collar, C., & Piga, A. (2014). Bread staling: Updating the view: Bread staling review…. Comprehensive Reviews in Food Science and Food Safety, 13(4), 473–492. https://doi.org/10.1111/1541-4337.12064
Fami, H. S., Aramyan, L. H., Sijtsema, S. J., & Alambaigi, A. (2019). Determinants of household food waste behavior in Tehran city: A structural model. Resources, Conservation, and Recycling, 143, 154–166. https://doi.org/10.1016/j.resconrec.2018.12.033
FAO (2025). Food Loss and Food Waste. Available at: https://www.fao.org/policy-support/policy-themes/food-loss-and-food-waste/-Food-Loss-and-Food-Waste-Database/en
Ghaziani, S., Ghodsi, D., Schweikert, K., Dehbozorgi, G., Faghih, S., Mohabati, S., & Doluschitz, R. (2022). Household food waste quantification and cross-examining the official figures: A study on household wheat bread waste in Shiraz, Iran. Foods (Basel, Switzerland), 11(9), 1188. https://doi.org/10.3390/foods11091188
Gül, A., Isik, H., Bal, T., & Ozer, S. (2003). Bread consumption and waste of households in urban area of Adana province. Electronic Journal of Polish Agricultural Universities, 6(2), 10.
Hardy, P., & Desmet, C. (2021). What practices can be implemented to successfully prevent food waste generation in the European Union? Evidence from Belgian food waste prevention actions. Available at: http://hdl.handle.net/2078.1/thesis:31186
Hebrok, M., & Boks, C. (2017). Household food waste: Drivers and potential intervention points for design: An extensive review. Journal of Cleaner Production, 151, 380–392.
Jribi, S., Ben Ismail, H., Ben Ayed, L., Doggui, D., & Debbabi, H. (2023). Investigating Participatory Learning As A Tool To Engage Students And To Raise Their Awareness About Food Waste Issue. In: Proceedings of AGBIOL 2023, International Agricultural, Biological & Life Science Conference, Edirne, Turkey, 18-20 September 2023, pp. 532. Available at: https://agribalkan.congress.gen.tr/files/site/16/files/AGBIOL%202023%20FULL%20PROCEEDING%20BOOK(18).pdf
Jribi, S., Ben Ismail, H., Doggui, D., & Debbabi, H. (2020). COVID-19 virus outbreak lockdown: What impacts on household food wastage? Environment, Development and Sustainability, 22(5), 3939-3955.
Jribi, S., Ben Ismail, H., Dogui, D., & Debbabi, H. (2021). Consumer behaviour toward food labels and its implication on food waste during COVID-19 crisis in Tunisia. International Journal of Innovative Approaches in Agricultural Research, 5(4), 405-423. https://doi.org/10.29329/ijiaar.2021.415.6
Khader, B. F., Yigezu, Y. A., Duwayri, M. A., Niane, A. A., & Shideed, K. (2019). Where in the value chain are we losing the most food? The case of wheat in Jordan. Food Security, 11, 1009-1027. https://doi.org/10.1007/s12571-019-00955-8
Lundie, S., & Peters, G. M. (2005). Life cycle assessment of food waste management options. Journal of Cleaner Production, 13(3), 275–286. https://doi.org/10.1016/j.jclepro.2004.02.020
Mattar, L., Abiad, M. G., Chalak, A., Diab, M., & Hassan, H. (2018). Attitudes and behaviors shaping household food waste generation: Lessons from Lebanon. Journal of Cleaner Production, 198, 1219-1223.
Obeidat, Z., Obeidat, M., & Obeidat, A. (2015). Wasteful consumption of bread: Its levels, sources, and possible solutions: A case study of Jordan. European Journal of Business and Management, 7, 15.
Østergaard, S., & Hanssen, O. J. (2018). Wasting of fresh-packed bread by consumers—influence of shopping behavior, storing, handling, and consumer preferences. Sustainability, 10(7), 2251. https://doi.org/10.3390/su10072251
Sarica, D., Demircan, V., Erturk, A., & Arslantas, N. (2021). An econometric analysis of the factors affecting consumers’ bread waste and consumption behaviour: a case study of Isparta province, Turkey. British Food Journal (Croydon, England), 123(4), 1449–1464. https://doi.org/10.1108/bfj-08-2020-0687
Sassi, K., Capone, R., Abid, G., Debs, P., El Bilali, H., Bouacha, O. D., Bottalico, F., Driouech, N., & Terras, D. S. (2016). Food wastage by Tunisian households. AGROFOR, 1(1). https://doi.org/10.7251/agreng1601172s
Shahnoushi, N., Saghaian, S., Reed, M., Firoozzare, A., & Jalerajabi, M. (2013). Investigation of factors affecting consumers’ bread wastage. Journal of Agricultural Economics and Development, 2(6), 246-254.
Śmiechowska, M., & Chrzanowska, B. (2015). Próba określenia przyczyn marnotrawienia żywności w gospodarstwach domowych na przykładzie pieczywa. Roczniki (Annals), 2015(2), 238-241
Statista (2025). Bread – Worldwide. Available at : https://www.statista.com/outlook/cmo/food/bread-cereal-products/bread/worldwide
Stöckli, S., Niklaus, E., & Dorn, M. (2018). Call for testing interventions to prevent consumer food waste. Resources, Conservation, and Recycling, 136, 445–462. https://doi.org/10.1016/j.resconrec.2018.03.029
Svanes, E., Oestergaard, S., & Hanssen, O. J. (2018). Effects of packaging and food waste prevention by consumers on the environmental impact of production and consumption of bread in Norway. Sustainability, 11(1), 43. https://doi.org/10.3390/su11010043
Thabet, C., Rached, Z., & Chebil, A. (2024). Improving agricultural policies to enhance food security in Tunisia: A retrospective and prospective analysis. New Medit: Mediterranean Journal of Economics, Agriculture and Environment, 23(3), 91-102. https://doi.org/10.30682/nm2403g
United Nations Environment Programme (UNEP). (2024). Food Waste Index Report 2024. Available at: https://www.unep.org/resources/publication/food-waste-index-report-2024
van Geffen, L., van Herpen, E., & van Trijp, H. (2020). Household food waste—how to avoid it? An integrative review. In Food Waste Management (pp. 27–55). Springer International Publishing.
WRAP. (2011). Estimates for household food and drink waste in the UK 2011. Available at: https://www.wrap.ngo/resources/report/estimates-household-food-and-drink-waste-uk-2011
Yigezu, Y. A., Moustafa, M. A., Mohiy, M. M., Ibrahim, S. E., Ghanem, W. M., Niane, A.-A., Abbas, E., Sabry, S. R. S., & Halila, H. (2021). Food losses and wastage along the wheat value chain in Egypt and their implications on food and energy security, natural resources, and the environment. Sustainability, 13(18), 10011. https://doi.org/10.3390/su131810011
Authors
Copyright (c) 2026 Djihane Bouledroua, Hajer Debbabi, Meghit Boumediene Khaled, Hanen Ben Ismail, Sarra Jribi, Darine Doggui, Dorra Sfayhi
This work is licensed under a Creative Commons Attribution 4.0 International License.
-
Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
-
No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
