Determinants of food waste generation in Chinese university canteens: Evidence from 9192 university students

The purpose of this multi-campus research was to investigate the relationships of food type and personal factors with food choice, consumption, and waste behaviors of college students at all-you-care-to-eat dining facilities. The amount of food taken and wasted was indirectly measured in units relative to the plate size using before and after photos taken by the diners themselves. Animal protein and mixed dishes (e.g., stir fry, sandwich) took up more of diners’ plate space and these items were correlated to both greater hedonic appeal as well as a higher likelihood of the item being pre-plated. Greater confidence in liking an item before choosing it was correlated to a larger portion being taken. Finally, increased satisfaction with the meal and frequency of visiting the dining commons was correlated to less food waste. Understanding these potential food choice drivers can help dining facilities better target healthier meals to diners while reducing food waste.

Section: Food Waste Driverscontrasting

confidence: 55%

Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study

Wiriyaphanich

Guinard

Spang

et al. 2021

“…Several studies have previously shown an unacceptable plate wastes index in university canteens [9,10] and conclude that this issue is caused by multidimensional factors, including individual-level characteristics and catering features [11]. Many higher education institutions have developed policies and strategies to reduce food waste [12].…”

Section: Introductionmentioning

confidence: 99%

“…In canteens, three components of food waste can be observed, resulting from different stages of meal production [11]: waste arising from the storage and preparation stages; food prepared but not served, resulting from inadequate planning of the necessary quantities, which are commonly called leftovers [15]; and the quantities of food that are served but not consumed (plate waste) [16].…”

Section: Introductionmentioning

confidence: 99%

Food Waste and Qualitative Evaluation of Menus in Public University Canteens—Challenges and Opportunities

Aires

Saraiva

Fontes

et al. 2021

Background: This study aims to evaluate food waste and menu quality in two canteens (A and B) from a Portuguese public university in order to identify challenges and opportunities to improve the food service. Methods: Food waste included the analysis of two canteens over 5 consecutive days by selective aggregate weighing. A qualitative evaluation of a 5-week menu cycle related to lunches was performed through the Qualitative Evaluation of Menus (AQE-d) method. Results: Both menus have “satisfactory” evaluations and lower adequacy to the dietary guidelines in criteria A, which evaluates general items from the dish, and in criteria B, which evaluates meat, fish and eggs. The calculated mean of food waste in both canteens exceeded the acceptable limit of 10%, except for the vegetarian (7.5%) dish in canteen A. The biggest waste was found in the vegetarian dish (16.8%) in canteen A. In meat dishes the conduit presents more waste (17.0%) than in fish and vegetarian dishes. Among these, the vegetables were the most wasted (25.3% and 27.9%, respectively). Conclusion: This work presents some insights to future interventions in the direction of a healthier and more sustainable foodservice.

“…FLW interventions are present in many studies from educational institutions [36,41,42] around the world. For instance, appreciations from the interviewees are supported by literature when considering the multidimensional reasons for their FLW: the size of servings, type of food that is wasted, and meal schedules play a significant role in the FLW behavior [42,43]. Understanding the causes of FLW from these individuals is relevant for the university stakeholders since it can provide valuable indicators for a more comprehensive waste management strategy aligned with national efforts to reduce GHG emissions and manage waste [36].…”

Section: Highlights From the Case Studymentioning

confidence: 95%

Food Loss and Waste Actions: Experiences of the Costa Rican Food Loss and Waste Reduction Network

Bolaños-Palmieri¹,

Jiménez-Morales

Rojas-Vargas

et al. 2021

Food Loss and Waste (FLW) reduction and prevention can be crucial entry points to achieve sustainable food systems. However, the complexity of this problem poses the need for multistakeholder and multidimensional approaches. The Costa Rican FLW Reduction Network has been working since 2014 as a collaborative platform that brings together different sectors and disciplines to promote a change through communication and awareness, alliances, and research and innovation. The purpose of our study was to share the experience of Costa Rica in regards to the applied FLW actions and its catalytic effect on FLW innovation. The study was developed through a multimethod approach that included case studies, stakeholder analysis and literacy analysis to provide an overall assessment of the strategy as input for further efforts in this matter. The main findings indicate that collaborative actions among institutions and sectors are vital in promoting FLW reduction; however, FLW innovation is still at an inception phase where financial resources and policy barriers remain as aspects to address. In conclusion, the Costa Rica FLW Network represents an asset to trigger ongoing and future actions, and approaches like an integrated innovation ecosystem must be promoted.