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

Wiriyaphanich, Tiffany; Guinard, Jean‐Xavier; Spang, Edward S.; Challamel, Ghislaine Amsler; Valgenti, Robert T.; Sinclair, Danielle; Lubow, Samantha; Putnam-Farr, Eleanor

doi:10.3390/foods10030577

Cited by 6 publications

(4 citation statements)

References 44 publications

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“…This can be probably explained by a poor sensory quality of these dishes. In fact, Wiriyaphanich et al (2021) have established a negative correlation between students' satisfaction with the meal and food waste.…”

Section: Resultsmentioning

confidence: 99%

“…Food trays assisting staff and customers in conveniently carrying food are made up of iron: they are very bad looking and old, leading to unsatisfactory food presentation. After cooking and preparation, the food presentation is as important as the food sensory properties (Wiriyaphanich et al, 2021). Logistical issues, such the absence of recycling system and food waste monitoring system, have also been pointed out.…”

Section: Culture Of Studentsmentioning

confidence: 99%

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Food Waste Volume, Origin and Causes: Case Study in a Tunisian University Canteen

Ismaıl¹,

Jrıbı²,

Hachani³

et al. 2022

IJIAAR

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Food waste reduction strategy involves a quantification of food waste generation. This work aimed to evaluate the volume and the type of post consumption food waste and to identify its main causes in a university canteen (INAT, Tunis, Tunisia). Based on a direct method, wasted food was weighed with an electronic scale, during 23 working days. Three main food groups were quantified: prepared food (PF), plate waste (PW), which is the amount of food rejected by students and left on their plates, and non-served food (NS), which is the amount of food not distributed to diners and remaining in the serving bowls. Daily direct quantification has revealed that average meals served was 209 kg/day, whereas as average food daily waste was 15.90 % of PF, 0.074 kg per student and 13.4% of PF were non-served. The average index of waste/consumption was approximately 17 %, and classified as bad, and the per capita plate was 29.3 g. The daily quantities of food waste varied from 0 to 15 kg. The most rejected foodstuffs were stews (25.3%), pasta and cereal products (20.7%), and especially bread with a waste percentage of 43%. Cause and effect diagram coupled with interviews and survey allowed identifying principal causes for the food waste generation: perceived sensory quality, poor food presentation, poor menu planning and poor management of the fluctuation of the students' number (the quantities served were not adjusted) as well as customers' behaviours and habits. The cost of this food waste was estimated to 15.2% of the canteen annual budget. Potential interventions for food waste preventions are discussed.

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Section: Resultsmentioning

confidence: 99%

Section: Culture Of Studentsmentioning

confidence: 99%

Food Waste Volume, Origin and Causes: Case Study in a Tunisian University Canteen

Ismaıl¹,

Jrıbı²,

Hachani³

et al. 2022

IJIAAR

View full text Add to dashboard Cite

show abstract

“…It can help to understand their food choices, which can satisfy consumers needs and provide food companies with a competitive advantage. More and more researchers have realized this [ 30 , 31 , 32 , 33 ]. For example, Zhang et al [ 34 ] conducted an online survey for dwellers in 489 cities in Australia.…”

Section: Discussionmentioning

confidence: 99%

A Novel Method for Food Market Regulation by Emotional Tendencies Predictions from Food Reviews Based on Blockchain and SAEs

Hao

Wang

Mao

et al. 2021

Foods

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As a part of food safety research, researches on food transactions safety has attracted increasing attention recently. Food choice is an important factor affecting food transactions safety: It can reflect consumer preferences and provide a basis for market regulation. Therefore, this paper proposes a food market regulation method based on blockchain and a deep learning model: Stacked autoencoders (SAEs). Blockchain is used to ensure the fairness of transactions and achieve transparency within the transaction process, thereby reducing the complexity of the trading environment. In order to enhance the usability, relevant Web pages have been developed to make it more friendly and conduct a security analysis for using blockchain. Consumers’ reviews after the transactions are finished can be used to train SAEs in order to perform emotional tendencies predictions. Compared with different advanced models for predictions, the test results show that SAEs have a better performance. Furthermore, in order to provide a basis for the formulation of regulation strategies and its related policies, case studies of different traders and commodities have also been conducted, proving the effectiveness of the proposed method.

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“…Decision-makers at many universities have been undertaking efforts to prevent and reduce FW and also to spur a positive image of institutional commitment to environmental protection and sustainability on their campuses (Shafiee-Jood & Ximing, 2016 ; Wiriyaphanich et al, 2021 ). Reducing FW is also a social responsibility of universities and an avenue for creating a positive public image when several people, including some of their students, are food-insecure (Kaur et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Toward food waste reduction at universities

Filho

Ribeiro

Setti

et al. 2023

Environ Dev Sustain

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Food waste is a serious problem, which undermines the achievement of many sustainable development goals (SDGs), despite their consideration in the agendas of many countries and companies. Notoriously, food waste (FW) causes different kinds of pollution that affect public health and social justice, while contributing to economic losses. This waste phenomenon has causes, drivers, and impacts that require rigorous assessments and effective approaches to mitigate its noxious effects, which are a serious concern for universities. Within these institutions, reducing food waste becomes a circular economy strategy, which is being utilized to assist in promoting sustainable development. However, there is a need for urgent attention to the specific causes of food waste and for consistent actions to reduce it, while boosting awareness in the campus community and triggering a change in students’ eating habits. The purpose of this study is to analyze what can be done to reduce the levels of food waste at universities. To achieve this, a review of the theme’s state of the art, which is inclusive of an overview of food waste production at universities around the world, is presented. The study employed a qualitative methodology where a comprehensive review of the literature and case studies analyses from selected world regions were considered. The data indicate that a broad variance exists in producing food waste among universities, from 0.12 to 50 kg/capita/day. More factors influence the problem (e.g., gender, age, season, consumer behavior), as well as strategies to solve and prevent it (e.g., composting, recycling, new designs of packages, trayless meals, education), and benefits leading toward food waste reductions from 13 to 50%. Also, four priority actions were identified to reduce food waste at universities, and these consist of planning and awareness, food preparation and storage, services, and direct waste reuse. With appropriate adaptations, these recommended actions should be deployed as means for reducing food waste at universities around the world, while expanding learning and education in sustainability.

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

Cited by 6 publications

References 44 publications

Food Waste Volume, Origin and Causes: Case Study in a Tunisian University Canteen

Food Waste Volume, Origin and Causes: Case Study in a Tunisian University Canteen

A Novel Method for Food Market Regulation by Emotional Tendencies Predictions from Food Reviews Based on Blockchain and SAEs

Toward food waste reduction at universities

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