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首页> 外文期刊>British Food Journal >Reducing food waste: an exploration of a campus restaurant
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Reducing food waste: an exploration of a campus restaurant

机译：减少食物垃圾：校园餐厅的探索

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摘要

Purpose As exploratory research, this project aimed to develop and assess the effect of implementing a food waste reduction program at a restaurant on a university campus. Design/methodology/approach Data collection consisted of an audit of both pre and postconsumer food waste to determine the effectiveness of various reduction strategies and a survey to assess attitudes of employees toward food waste. As exploratory research, a personalized database was created to track current food waste amounts and reasons for waste in the restaurant operation to determine if the same method could be employed in future research. Findings Overall, the restaurant in this study implemented various effective food waste reduction practices that were inexpensive and simple, resulting in a weekly average reduction of 14.3 pounds of food waste. The top five food item products wasted by the kitchen were also identified for both pre and postintervention phases as well as the reasons for generating kitchen waste. Furthermore, data reported on postconsumer waste included weight quantities and product types. Originality/value The project resulted in evidence that a personalized food tracking system is useful for identifying and quantifying food waste in foodservice operations. Therefore, the research design and data collection methods used in this project can be used in future research on a larger scale.
机译：目的是探索性研究，该项目旨在开发和评估在大学校园的一家餐厅实施食品废物减少计划的效果。设计/方法/方法数据收集包括预先和后广告商食品废物的审计，以确定各种减少策略的有效性和调查，以评估员工对食物垃圾的态度。作为探索性研究，创建了个性化数据库，以跟踪当前的食物垃圾量和垃圾的原因，以确定是否可以在未来的研究中使用相同的方法。整体而言，该研究的餐厅实施了各种有效的食物废物减少措施，廉价简单，导致每周平均减少14.3磅的食物垃圾。厨房浪费的五大食品产品也被识别出前提和后期阶段以及发电厨房垃圾的原因。此外，在PostConsumer废物上报告的数据包括重量数量和产品类型。原创性/价值项目导致了个性化的食品跟踪系统可用于识别和量化食品服务中的食物垃圾。因此，该项目中使用的研究设计和数据收集方法可用于更大规模的未来研究。

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