Environmentally friendly household food consumption behavior

Natural resources, namely land and water, as the main input factors for food production have undergone degradation in quantity and quality. On the other hand, demand for food has been growing due to population increase, which requires to intensify the use of natural resources that may harm environment. One of the solutions to this problem is by managing household food consumption pattern. This study aimed to analyze current and eco-friendly household consumption behavior in Indonesia to overcome the above problem. A technical review was conducted to various nationally representative publications, mainly from Statistics Indonesia, Indonesian Ministry of Health and Ministry of Agriculture. Results of this study indicated that in 2020 the Indonesian average daily energy and protein intake has met the recommendation. However, based on Desirable Dietary Pattern score, food consumption pattern was not balanced, dominated by cereals as carbohydrate food sources, while consumption of tubers, legumes, animal protein sources, vegetables, and fruits were still inadequate. Among high income households, consumption of animal products exceeded the recommendation whereas production of this food requires the highest environmental resources. Meanwhile, a large proportion of food waste are produced by household, mostly in the form of vegetables and fruits. Driving factors of household food selection were mainly based on social, economic, and cultural aspects rather than environmental consideration. Therefore, to reduce environmental damage, environmentally friendly food consumption behavior should be promoted. Government together with nutritionist and agronomists should create a grand design of food system which balances productivity, sustainability, and community nutrition fulfillment.

hectares. Consequently, rice production capacity has declined and average nominal rice prices increased every year [3].
On the other hand, Indonesian population increases every year. Based on the 2020 Indonesia Population Census, Indonesian population reach 270.2 million with growth rate of 1.25%. More population requires more food availability which is produced by using natural resources intensively. Therefore, one of the efforts to reduce environmental damage is by encouraging people to consume environmentally friendly food. Improving demand side is expected to promote environmentally friendly food production pattern. This paper aimed to analyze the current situation of household food consumption pattern and provide strategies toward the environmentally friendly food consumption behavior.

Materials
Data on energy and protein intake in 2020 were obtained from Statistics Indonesia, while proportion of population with inadequate consumption of vegetables and fruits were from Indonesia Ministry of Health (Basic Health Research 2018). Data on household food waste were taken from the survey in 2019 by Indonesia Agency for Food Security (IAFS) of Indonesian Ministry of Agriculture and Ministry of National Development Planning.

Methods
Energy and protein adequacy were calculated by dividing the intake with daily Recommended Dietary Allowance (RDA), namely 2100 kcal energy and 57gram protein per capita per day. Desirable Dietary Pattern (DDP) score was calculated by IAFS. Data were presented in quintiles of expenditure as proxy of household income.

Current food consumption behavior
In 2020 (March data), average daily energy and protein intake per capita in Indonesia were 2112 kilocalories and 62.0 gram, respectively (Table 1). These figures met the recommended energy and protein adequacy, reaching 100.6% and 108.7%, respectively. Higher household income, higher energy and protein intake. Overall, households met energy and protein adequacy, however, the lowest 40% of income group consumed less energy and protein than recommended. On the other hand, in the highest income group, quintile 5, energy and protein intake were around 1.2 and 1.4 times than the recommended adequacy ( Figure 1). High income households have opportunity are to spend money to meet their food preferences and needs [4].  Current household food consumption behavior in Indonesia has not meet the ideal pattern yet, measured by in DDP yet. The DDP score 100 indicates an ideal food consumption pattern taking into account energy contribution from the nine food groups, namely cereals, roots and tubers, animal products, fats and oils, nuts and oilseed, pulses, bean and soybeans, sweeteners, fruits and vegetables, and beverage and seasonings. On the average households' food consumption was still dominated by cereals as carbohydrate food sources, particularly rice, while consumption of other food groups, such as animal products, roots and tubers, vegetables and fruits are still inadequate. Similarly with energy and protein adequacy, the higher the income, the better the household food consumption quality as indicated by the DDP score. However, animal products consumption in the quintiles 4 and 5 were already very high, 25% and 63% higher compared to the recommended adequacy (Table 2). Excessive consumption of animal products damages environmental sustainability. Meat products (beef, pork, and poultry) and dairy products (milk, cheese, and butter) are known as having relatively big burden on environment [5]. The use of natural resources to produce beef are among the highest. As much as 135 hectares of land and 110 thousand cubic meters of water are needed to produce 1 ton of meat, while only 15 hectares of land and 30 cubic meters of water are needed to produce 1 ton of poultry [6]. Moreover, Chai et al. [7], mentioned that vegan food pattern is the optimal food pattern for environment, producing the lowest greenhouse gas emissions. A study also found that food pattern dominant on vegetables, fruits, pulses, bean and soybeans and limited poultry, dairy and meat products promote environmental sustainability [8].
Food consumption patterns that refer to the DDP guidelines is not only enhancing healthy, active, and productive live but also support environmental sustainability. To meet food consumption need, land, water, and other natural resources are used for production, which most of the time are used intensively. On the other hand, consuming environmentally food pattern also reduce land degradation and use of fertilizer/pesticide. Therefore, reformulation of food system balancing productivity, sustainability, and people's nutrition is importance [9].
Nonetheless, consumption of vegetables and fruits in Indonesia are still very low. Only households in the quintile 5 of income group met the recommendation. Proportion of population more than 5 years of age with inadequate consumption of vegetables and fruits reach 95% [10]. Other study conducted by IAFS in 2019 in Jakarta Metropolitan Area showed that vegetables (raw and cooked) and fruits are the highest type of food waste came from households. This food waste is consequently affecting the household financial as well as environmental burden. Another study [11] reported that during 2000-2019, average total food loss and waste reached 115-185 kg/cap/year, increasing from 39% in 2000 to 44% in 2019. Therefore, households have important role in preserving environment through food waste reduction. Food waste from households contribute to more than 60% of greenhouse gas emissions globally and 50-80% of total land, material, and water uses [12].
This improper food consumption behavior to some extent is related with food choice. Some considerations of household heads in selecting food are preferences, nutrient content, food taboo, lifestyle, health, mood, body weight, food price, packaging, aroma, nutrition label, area, and income [4,[13][14][15][16]. Thus, food choice is merely based on socio-culture, economics, and food characteristics, while environmental sustainability is not considered yet.

Strategies toward environmentally friendly food consumption behavior
Indonesia has already had guidelines for healthy food consumption behavior reflected in slogan of diverse, nutritious, balance, safe food which was quantified in DDP concept. To support the implementation, Ministry of Health formulate a Guideline of Balanced Nutrition. The guideline was visualized, among others, into Indonesian version of MyPlate concept (Figure 2). In the MyPlate, 50% of the portion is for vegetables and fruits, while the other 50% is for staple food and side dish (livestock products, beans and pulses). The ratio of vegetables and fruits is 2:1. The similar ratio is also used for staple food and side dish. Implementing the MyPlate in daily consumption of households will positively affect both health and environment. Another strategy to achieve environmentally friendly food consumption behavior is to build awareness and strong commitment of all household members to prevent food waste. Type and quantity of food selected should consider number of household members as well as their preferences. Therefore, women play significant role in changing mindset and behavior of themselves and their families. Women are more adaptable to ecological food consumption pattern [17]. Women select and determine type and quantity of food prepared at home for their families. They have important role in various steps, including purchasing, storage, and preparation. Food choice and food consumption behavior are affected by income [18]. Therefore, nutrition education for high income households should include not only on nutrition and health issues but also on environment aspects. In the context of suggesting sustainable food consumption patterns, it is recommended to intensify socialization of the balance food and nutrition consumption patterns, promote safety food consumption, and encourage the consumption of sufficiently available food in the country such as fish, eggs, and fruits [19].
Food consumption behaviour needs years to change. Therefore, the education should be done massively and continuously through various means, such as through early childhood education, empowerment of women on the balance food and nutrition awareness, and promotion of food and nutrition consumption diversification on social media.

Conclusions
Food consumption behavior of households in Indonesia has not reached the ideal pattern. The consumption pattern is still dominated by carbohydrate food sources, less protein, vitamin, and minerals sources. The higher the income, the better the quantity and quality of the food consumed, and it meets the Desirable Dietary Pattern (DDP) recommendation. To some extent, among the higher income households, consumption of animal products is higher than the DDP composition. Whereas production of animal products needs more environmental resources than plant products. A large proportion of food waste are produced by household, mostly in the form of vegetables and fruits. However, about 95% of population more than 5 years of age had inadequate consumption of vegetables and fruits. Environmentally friendly food consumption behavior can be achieved by changing behavior of household members in selecting and consuming food suitable for the environment. Government together with nutritionist and agronomists should create a grand design of food system which balances productivity, sustainability, and community' nutrition fulfillment. Promotion of the MyPlate to the community should be done massively and continuously. Promotion can be implemented through formal and informal education as well as social media, such as Facebook, WhatsApp, and Instagram. Other strategy is to build awareness and strong commitment of all household members especially women to prevent food waste. Another issue on promoting environmentally friendly food consumption is the reduction of food waste. Specific for high income household, nutrition education should be done with a focus on reducing consumption of animal products.