From Storage to Disposal: An Investigation of Household Bread Management and Waste in Algeria and Tunisia Galley Proof

Abstract

Background: The management of uneaten 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 uneaten 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.