Are the attitudes and practices of foodservice managers, catering personnel and students contributing to excessive food wastage at Stellenbosch University?

Marais, Maritha; Smit, Yolande; Koen, Nelene; Lötze, E.

doi:10.1080/16070658.2017.1267348

Cited by 24 publications

(52 citation statements)

References 5 publications

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“…As universities have a high degree of social influence, some policies and activities are piloted in universities, and then, promoted to society after achieving significant results. Current studies on university food waste mainly focus on Africa [13], South America [14], and North America [15][16][17]. To date, most researchers in China have studied food waste from a macroscopic perspective, such as the definition of food waste, food deterioration [18], and food loss [19], as well as the causes of food waste and policy impacts [20], while there are few studies on students' food waste in universities.…”

Section: Research Background and Motivesmentioning

confidence: 99%

Consumer Food Waste Behavior among Emerging Adults: Evidence from China

Tsai

Chen

Yang

2020

Foods

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With the aggravation of global climate change, the issue of environmental protection has become the focus of global attention, and countries all over the world have devoted themselves to the sustainable development of resources to reduce the negative impact of the environment on human society. Reducing the resource waste is an important aspect of the sustainable development, among which food waste is a critical part. According to a report of the United Food and Agriculture Organization of the United Nations (FAO), 35% of food is wasted during consumption. Although households are the main contributors to food waste during consumption, the situation in university canteens cannot be ignored. As universities have a high degree of social influence, some policies and activities are piloted in universities, and then, promoted to society after achieving significant results. In future social development, the food waste behavior of consumers at the early stage of adulthood will have a significant impact on society. Therefore, it is necessary to understand the factors that lead to food waste by early adulthood consumers. This study focuses on food waste by end consumers and explores factors in the food waste behavior of the emerging adulthood consumer, which can be used as a reference for improving food waste in schools, governments, and other related industries in the future. The results show that the model of factors influencing the food waste behavior of emerging adulthood consumers established in this study is acceptable. According to the analysis results of the structural equation modeling (SEM), it can be seen that the influences of environmental concerns on the attitude toward behavior, subjective norms, and perceived behavioral control are ranked first, second, and third, respectively. While emerging adulthood consumers have a high degree of independence and self-awareness, schools, governments, media networks, and other related industries also need to establish a more complete system and form of cherishing food, in order to encourage emerging adulthood consumers to change their behavior and attitude spontaneously.

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Section: Research Background and Motivesmentioning

confidence: 99%

Consumer Food Waste Behavior among Emerging Adults: Evidence from China

Tsai

Chen

Yang

2020

Foods

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“…Communication: Interaction among varied stakeholders is essential to reducing food waste (Cohn et al, 2013;Marais et al, 2017;Derqui et al, 2018). Clear and continuous Table 5.…”

Section: Interventions For Inducing Behavioural Changes To Mitigate Fmentioning

confidence: 99%

Systematic literature review of food waste in educational institutions: setting the research agenda

Kaur

Dhir

Talwar³

et al. 2021

IJCHM

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Purpose In the recent past, academic researchers have noted the quantity of food wasted in food service establishments in educational institutions. However, more granular inputs are required to counter the challenge posed. The purpose of this study is to undertake a review of the prior literature in the area to provide a platform for future research. Design/methodology/approach Towards this end, the authors used a robust search protocol to identify 88 congruent studies to review and critically synthesize. The research profiling of the selected studies revealed limited studies conducted on food service establishments in universities. The research is also less dispersed geographically, remaining largely focused on the USA. Thereafter, the authors performed content analysis to identify seven themes around which the findings of prior studies were organized. Findings The key themes of the reviewed studies are the drivers of food waste, quantitative assessment of food waste, assessment of the behavioural aspects of food waste, operational strategies for reducing food waste, interventions for inducing behavioural changes to mitigate food waste, food diversion and food waste disposal processes and barriers to the implementation of food waste reduction strategies. Research limitations/implications This study has key theoretical and practical implications. From the perspective of research, the study revealed various gaps in the extant findings and suggested potential areas that can be examined by academic researchers from the perspective of the hospitality sector. From the perspective of practice, the study recommended actionable strategies to help managers mitigate food waste. Originality/value The authors have made a novel contribution to the research on food waste reduction by identifying theme-based research gaps, suggesting potential research questions and proposing a framework based on the open-systems approach to set the future research agenda.

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“…There is no known ideal or acceptable plate waste level. Although there is no acceptable level of plate waste, it is considered that values below 10% of plate waste is acceptable (Williams & Walton, 2011;Carvalho et al 2015: Marais, et al 2017. According to Vaz (2006), plate waste values up to 3% are acceptable in restaurants.…”

Section: Expectancy Disconfirmation Theory (Edt)mentioning

confidence: 99%

“…When only plate waste value is evaluated, these amounts can be seen as acceptable. Because some researchers have stated that plate waste values below 10% are acceptable (Carvalho et al, 2015: Marais et al, 2017. However, these values have emerged in institutional food service establishments such as schools and hospitals or in ordinary food enterprises.…”

Section: Figure 1 Visual Records Of F1 Menu Itemmentioning

confidence: 99%

The Application of the Plate Waste on Menu Analysis

Yiğitoğlu¹

2020

jotags

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In the study, it is aimed to determine the amount of plate waste and to use it with menu engineering (ME) method which is one of the most prevalent menu analysis approach in terms of literature and practices. A case study was conducted in a fine-dining restaurant in Antalya. In the study, 10 food items which are in the main course category on the dinner menu were taken into consideration. Material cost, sales amount and price data were collected through the document review while plate waste data was collected by using a digital camera. At the end of the research, it has been revealed that the amount of plate waste can be used effectively in the menu analysis. Thus, the customer's point of view was included in the menu evaluation process which mostly reflects the business perspective. Therefore, more detailed performance data has been provided regarding menu items. In terms of restaurant managers, this means that the results of analysis can serve for both short-and long-term business purposes.

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Are the attitudes and practices of foodservice managers, catering personnel and students contributing to excessive food wastage at Stellenbosch University?

Abstract: The aim was to investigate factors contributing to food wastage by Stellenbosch University (SU) students in selected residences, and to determine the attitudes and practices of students and catering personnel impacting on food waste and a sustainable environment.

Cited by 24 publications

References 5 publications

Consumer Food Waste Behavior among Emerging Adults: Evidence from China

Consumer Food Waste Behavior among Emerging Adults: Evidence from China

Systematic literature review of food waste in educational institutions: setting the research agenda

The Application of the Plate Waste on Menu Analysis

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