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首页> 外文期刊>British Food Journal >Food waste as an index of foodservice quality
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Food waste as an index of foodservice quality

机译：厨余是衡量餐饮服务质量的指标

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摘要

Purpose - The purpose of this paper is to evaluate waste at a Portuguese university setting in order to suggest improvements on foodservice sustainability. Design/methodology/approach - The work was developed during four weeks in order to allow the evaluation of parameters of an entire menu cycle. The index of waste/consumption (%) was obtained by the ratio between plate waste and the quantity of foods distributed, subtracting the weight of leftovers. Findings - The average index of waste/consumption was approximately 24 percent, higher in the days with a fish menu, values considered unacceptable. Each canteen user is served with approximately 940 g of foods, from which only 660 g were effectively consumed, corresponding to 80 g of leftovers and 200 g of waste. Originality/value - It seems possible and desirable to reduce food waste in order to optimize food unit profitability and sustainability. Reducing food waste will contribute to improve foodservice quality as well as consumer's satisfaction. Potential strategies to achieve this goal may include previous booking of meals, to adopt tray less during lunch and additionally analyze the eating patterns for a particular forecasted meal, and then prepare and serve food based on the appropriate forecast.
机译：目的-本文的目的是评估葡萄牙某大学环境中的废物，以提出改善食品服务可持续性的建议。设计/方法/方法-这项工作在四个星期内完成，目的是评估整个菜单周期的参数。浪费/消耗指数（％）是通过板块浪费与分配的食物数量之间的比率减去剩余的重量得出的。调查结果-浪费/消费的平均指数约为24％，在使用鱼类菜单的日子里更高，这些值被认为是不可接受的。每个食堂使用者可享用约940克食物，其中只有660克有效食用，相当于剩余80克食物和200克废物。原创性/价值-减少食物浪费以优化食物部门的盈利能力和可持续性似乎是可行和可取的。减少食物浪费将有助于提高食物服务质量以及消费者的满意度。实现此目标的潜在策略可能包括提前预订餐点，在午餐时少吃托盘，另外分析特定预测膳食的进食方式，然后根据适当的预测准备和提供食物。

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