Literature Review Investigating Intersections between US Foodservice Food Recovery and Safety

Zagorski, Jessica; Reyes, Gustavo A.; Prescott, Melissa Pflugh; Stasiewicz, Matthew J.

doi:10.1016/j.resconrec.2020.105304

Cited by 6 publications

(3 citation statements)

References 37 publications

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“…If kept under adequate time/temperature conditions, it could be used to feed insecure individuals. Considering that food waste squanders many natural resources (impacting sustainability) mainly at the end of the food production chain, food recovery could prevent surplus food from being disposed of in landfill [34], and providing food to reduce hunger.…”

Section: Self-service Buffet Restaurant and Sustainability Actions In The Covid-19 Pandemicmentioning

confidence: 99%

Self-Service Restaurants in SARS-CoV-2 Pandemic

et al. 2021

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During the SARS-CoV-2 pandemic, the self-service restaurant sector, as well as other types of food services, are facing an unprecedented crisis needing to adapt their service to avoid closing their doors. With varied and quick meals, the self-service buffet is one of the most important types of outside services. However, the type of service where the clients follow a line on the buffet and serve their meals has impaired traditional restaurant operation during the SARS-CoV-2 pandemic and, perhaps, after it. In this sense, this study presents an overview of the self-service buffet restaurant operational system in the context of the SARS-CoV-2 pandemic.

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Section: Self-service Buffet Restaurant and Sustainability Actions In The Covid-19 Pandemicmentioning

confidence: 99%

Self-Service Restaurants in SARS-CoV-2 Pandemic

et al. 2021

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“…Considering that FW squanders many natural resources (impacting sustainability) mainly at the end of the food production chain, food recovery could prevent surplus food from being disposed of in a landfill [ 13 ], providing new food uses, such as feeding insecure populations. A narrative review was performed to identify the technical, regulatory, and social context relationships between food recovery and food safety in U.S. foodservice settings [ 13 ]. The authors identified the additional steps in the foodservice process that stem from food recovery (increased potential for cross-contamination and hazard amplification due to temperature variations; the potential risk factors, transmission routes, and major hazards).…”

Section: Introductionmentioning

confidence: 99%

“…The hazard identification step could provide strategies to best manage food safety hazards in recovery in foodservice settings. However, insufficient data and unclear regulatory guidelines are barriers to implementing food-recovery-safe food service practices [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Food Waste on Foodservice: An Overview through the Perspective of Sustainable Dimensions

Lins

Zandonadi

Raposo

et al. 2021

Foods

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Food waste (FW) is a current, complex, and widely debated issue in various spheres of society. Globally, about 2.6 trillion dollars per year is lost because of wasted food. Part of FW is preventable, and it is necessary to identify where it occurs. In most cases, FW occurs at the end of the production chain (meal preparation and distribution). Identifying the main food service failures on FW is important for developing efficient strategies for reducing them. Therefore, this study aimed to perform a narrative review of the impacts caused by FW in food services considering the three dimensions of sustainability (social, economic, or environmental). Multiple reasons were identified in this review that impacts those three dimensions, such as the cost of wasted raw material, use of cleaning material, the energy consumption, salary of food handlers, the water footprint, the amounts of rest-intake, production waste, energy density wasted, use of organic food, and food donation. Identifying these aspects can contribute to reduce FW impacts for better sustainable development, develop tools to measure FW, and assist food service managers in minimizing FW.

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