Presentation of a Validated Checklist as a Tool for Assessing, Preventing and Managing Food Waste in Foodservices

Abstract

More researches are needed to identify the relevant factors influencing the generation of food waste and devise preventive strategies. The objective of this study is to develop a checklist to assess the good management practices that have a positive impact on eliminating or minimizing food waste in food service units. A theoretical list of relevant factors impacting the generation of food waste during meal production is developed, taking into account administrative planning, receipt and storage of foods, and the preparation and distribution of meals by food service units. For each factor, several administrative and/or technical actions are identified. To validate the content, this list is submitted to a ten-member expert panel for a final evaluation. The factor (and its respective actions) is considered relevant if 80% of the expert panel members agree on its relevance. All actions employ a dichotomous response of Yes/No. Affirmative responses are expected because these actions are considered to be good management practices that have a positive impact on eliminating or minimizing food waste. Following the panel approval process, a checklist of 12 factors and 102 actions is detailed. The conceptual structure of the checklist for food waste management presented in this study enables a comprehensive understanding of the factors that impact food waste, providing a theoretical basis for future research into the relative importance of the relevant factors and actions identified in this study.

Efek Kepuasan Pasien terhadap Sisa Makan pada Pasien dengan Diet Lunak

“…1,8 Berbagai penelitian menunjukkan bahwa sisa makan di restoran, kafe, kantin sekolah dan kantin tempat kerja dua sampai tiga kali lebih rendah dibandingkan jumlah sisa makan di rumah sakit, yaitu berkisar antara 15%. 9,10 Tingginya sisa makan pasien mencerminkan bahwa asupan zat gizi pasien tidak memadai, padahal dukungan makanan sangat penting bagi pasien di rumah sakit untuk membantu proses penyembuhan, menurunkan angkan morbiditas, mortalitas dan lama hari rawat. Rata-rata sisa makanan pasien diit lunak di RSU Adhyakya Kejaksaan Agung RI sebesar 24,64%.…”

School canteens and the food waste challenge: Which public initiatives can help?

“…energy recovery and compost production); landfilling obviously is the least preferable solution. In line with these provisions, the research has analysed different measures against food waste in foodservice, including the introduction of checklists for food waste prevention addressed to foodservice managers (Kinasz et al, 2015), the provision of information on the food waste challenge to diners (Engström and Carlsson-Kanyama, 2004; Whitehair et al, 2013), as well as changes in the serving procedure (Betz et al, 2015; Thiagarajah and Getty, 2013). However, most of these studies have a managerial approach, while the possible role of public policies in reducing food waste in foodservice institutions has not been studied in depth.…”

Profiling Food Waste in the Hospitality Industry by Exploring Restaurant Managers' Attitudes

“…These enormous quantities of FW are estimated to be increased shortly as the prevention and control practices followed by food service organizations are not enough (Derqui et al, 2016). Such waste has severe negative economic, social, and environmental impacts (Kinasz et al, 2015). Most hospitality establishments are aiming at eliminating avoidable FW as a vital part of their cost control program.…”