How to fight food waste in university restaurants?

Deliberador, Lucas Rodrigues; César, Aldara da Silva; Batalha, Mário Otávio

doi:10.1590/1806-9649-2020v28e5415

Cited by 5 publications

(1 citation statement)

References 56 publications

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“…Waste is related to consumption, which is the focus of this work. Waste can be observed in the following situations: leftovers left on the plate; product processed but not distributed; spoiled food; and waste during storage [8].…”

Section: Introductionmentioning

confidence: 99%

Management Food Waste in Municipality Schools: An Analysis from a Circular Economy Perspective

et al. 2023

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Background: Food waste is a situation that triggers certain controversy, considering that there is still a significant number of people who do not have access to healthy and nutritious food every day. The management of food leftovers from school lunches depends on the creation of measurement mechanisms. Thus, current characteristics of schools should be identified in order to mitigate and better manage these leftovers. This study addresses this gap, that is, it seeks to understand how food waste management is carried out in schools from a circular economy perspective. Methods: Focusing on the management of school lunches in municipal schools, this study aims to build an inductive interpretive theory in order to understand how schools promote food waste management. Results: Loss estimates and their monetization were identified and explained, and alternatives for waste recovery using the ReSOLVE framework were proposed. Conclusions: Therefore, it was assumed that the perspective of circularity is a possible and viable way to manage food waste in school lunches. Stakeholder engagement and awareness raising become necessary premises for success in the food circularity journey.

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Section: Introductionmentioning

confidence: 99%

Management Food Waste in Municipality Schools: An Analysis from a Circular Economy Perspective

et al. 2023

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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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