Gestão & Produção
https://gestaoeproducao.com/article/doi/10.1590/1806-9649-2020v28e5415
Gestão & Produção
Artigo Original

How to fight food waste in university restaurants?

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

Downloads: 0
Views: 123

Abstract

Abstract:: About one-third of the world's food production is lost or wasted annually at different stages of food supply chains (FSCs). Food loss usually occurs in the early stages of FSCs, while waste is more prevalent in their final stages. Thus, the main objectives of the present study were to investigate the causes of loss and waste, as well as strategies that can minimize them. Decreasing food waste in collective catering organizations, including university restaurants, is situated in the context of these concerns. In order to contribute to this discussion, the authors investigated the causes of wastage in university restaurants and possible interventions recommended in the literature to reduce it. A search considering the “food waste” and “university restaurant” constructs in five different databases found 352 publications related to the theme, of which 21 supported to answer the two questions that guided this search: Q1: “What are the causes that contribute to food waste in university restaurants?” and Q2: “What are the interventions that can be or are used in university restaurants to reduce food waste?” The literature search identified 13 causes (portion size; quality; price; emotion; palatability; preparation/cooking; menu; time; satiety; storage; service; overbuying; security) and 14 possible interventions (campaigns; trayless systems; waste management; portion size; quality; changing menus; planning; preordering; charity/donations; nutritional information; coercion; changing the dishes; preparation/cooking; storage). From this perspective, the present article provides a holistic view of food waste in university restaurants, in order to guide mitigation interventions and future research on this theme.

Keywords

Systematic literature review, Plate waste, Factors, Actions, Causes, Interventions

Referências

Ahmed, Y. A., Ahmad, M. N., Ahmad, N., & Zakaria, N. H. (2018). Social media for knowledge-sharing: a systematic literature review. Telematics and Informatics, 37, 72-112. http://dx.doi.org/10.1016/j.tele.2018.01.015.

Al-Domi, H., Al-Rawajfeh, H., Aboyousif, F., Yaghi, S., Mashal, R., & Fakhoury, J. (2011). Determining and addressing food plate waste in a group of students at the University of Jordan. Pakistan Journal of Nutrition, 10(9), 871-878. http://dx.doi.org/10.3923/pjn.2011.871.878.

Alias, A. R., Mohd Mokhlis, N. A., & Zainun, N. Y. (2017). Baseline for food waste generation - A case study in Universiti Tun Hussein Onn Malaysia cafeterias. IOP Conference Series: Materials Science and Engineering, 271, 012045. https://doi.org/10.1088/1757-899X/271/1/012045.

Alooh, A. O. (2015). Quantifying food plate waste: case study of a university dining facility (Doctoral dissertation). Stellenbosch University, Stellenbosch. Retrieved in 2018, September 15, from http://scholar.sun.ac.za/handle/10019.1/96611

Babich, R., Smith, S. (2010). “Cradle to Grave ”: an analysis of sustainable food systems in a university setting. Journal of Culinary Science & Tencology, 8(4), 180-190. https://doi.org/10.1080/15428052.2010.535747.

Bankson, J. D. (2009). Food rescue system for UVa dining and Charlottesville community. In SIEDS'09 - Systems and Information Engineering Design Symposium (pp. 85-89). USA: IEEE.

Beretta, C., Stoessel, F., Baier, U., & Hellweg, S. (2013). Quantifying food losses and the potential for reduction in Switzerland. Waste Management (New York, N.Y.), 33(3), 764-773. http://dx.doi.org/10.1016/j.wasman.2012.11.007. PMid:23270687.

Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry – Magnitude and potential for reduction. Waste Management (New York, N.Y.), 35, 218-226. http://dx.doi.org/10.1016/j.wasman.2014.09.015. PMid:25305683.

Birisci, E., & McGarvey, R. (2018). Production and leftovers usage policies to minimize food waste under uncertain and correlated demand. World Academy of Science, Engineering and Technology. International Journal of Industrial and Manufacturing Engineering, 5(3)

Boschini, M., Falasconi, L., Giordano, C., & Alboni, F. (2018). Food waste in school canteens: a reference methodology for large-scale studies. Journal of Cleaner Production, 182, 1024-1032. http://dx.doi.org/10.1016/j.jclepro.2018.02.040.

Briner, R. B., & Denyer, D. (2012). Systematic review and evidence synthesis as a practice and scholarship tool. Handbook of evidence-based management: companies, classrooms and research (pp. 112-129). Reino Unido: Oxford University Press.

Buchner, B., Fischler, C., Gustafson, E., Reilly, J., Riccardi, G., Ricordi, C., & Veronesi, U. (2012). Food waste: causes, impacts and proposals. Parma, Italy: Barilla Center for Food and Nutrition.

Byker, C. J., Farris, A. R., Marcenelle, M., Davis, G. C., & Serrano, E. L. (2014). Food Waste in a School Nutrition Program After Implementation of New Lunch Program Guidelines. Journal of Nutrition Education and Behavior, 46(5), 406-411. http://dx.doi.org/10.1016/j.jneb.2014.03.009. PMid:24857599.

Carneiro, C. L. (2014). Gerenciamento integrado de resíduos sólidos e sua aplicabilidade em produção de refeições: um diálogo interdisciplinar. Holos., 30, 68-74. http://dx.doi.org/10.15628/holos.2014.1527.

Chalak, A., Abou-Daher, C., Chaaban, J., & Abiad, M. G. (2016). The global economic and regulatory determinants of household food waste generation: A cross-country analysis. Waste Management (New York, N.Y.), 48, 418-422. http://dx.doi.org/10.1016/j.wasman.2015.11.040. PMid:26680687.

Douglas, F., Sapko, J., Kiezebrink, K., & Kyle, J. (2015). Resourcefulness, Desperation, Shame, Gratitude and Powerlessness: common themes emerging from a study of food bank use in Northeast Scotland. AIMS Public Health, 2(3), 297-317. http://dx.doi.org/10.3934/publichealth.2015.3.297. PMid:29546112.

Ferreira, M., Liz Martins, M., & Rocha, A. (2013). Food waste as an index of foodservice quality. British Food Journal, 115(11), 1628-1637. http://dx.doi.org/10.1108/BFJ-03-2012-0051.

Filippini, R. (1997). Operations Management Research: Some Reflections on Evolution. International Journal of Operations & Production Management, 17(7), 655-670. http://dx.doi.org/10.1108/01443579710175583.

Food and Agriculture Organization – FAO, International Fund for Agricultural Developmen – IFAD, United Nations International Children's Emergency Fund – UNICEF, World Food Programme – WFP, & World Health Organization – WHO. (2018). The State of Food Security and Nutrition in the World 2018. Building climate resilience for food security and nutrition. Rome: FAO.

Food and Agriculture Organization – FAO. (2017). Global and regional overview of food losses and wastage. Rome: FAO.

Gardin Alves, M., & Ueno, M. (2015). Identificação de fontes de geração de resíduos sólidos em uma unidade de alimentação e nutrição. Revista Ambiente & Água, 10(4), 874-888. http://dx.doi.org/10.4136/ambi-agua.1640.

Girotto, F., Alibardi, L., & Cossu, R. (2015). Food waste generation and industrial uses: a review. Waste Management (New York, N.Y.), 45, 32-41. http://dx.doi.org/10.1016/j.wasman.2015.06.008. PMid:26130171.

Graham-Rowe, E., Jessop, D. C., & Sparks, P. (2015). Predicting household food waste reduction using an extended theory of planned behaviour. Resources, Conservation and Recycling, 101, 194-202. http://dx.doi.org/10.1016/j.resconrec.2015.05.020.

Gustavsson, J., & Stage, J. (2011). Retail waste of horticultural products in Sweden. Resources, Conservation and Recycling, 55(5), 554-556. http://dx.doi.org/10.1016/j.resconrec.2011.01.007.

Gustavsson, J., Cederberg, C., Sonesson, U., Emanuelsson, A. (2011). The methodology of the FAO study: Global Food Losses and Food Waste-extent, causes and prevention. Rome: FAO.

Jagau, H. L., & Vyrastekova, J. (2017). Behavioral approach to food waste: an experiment. British Food Journal, 119(4), 882-894. http://dx.doi.org/10.1108/BFJ-05-2016-0213.

Katajajuuri, J. M., Silvennoinen, K., Hartikainen, H., Heikkilä, L., & Reinikainen, A. (2014). Food waste in the Finnish food chain. Journal of Cleaner Production, 73, 322-329. http://dx.doi.org/10.1016/j.jclepro.2013.12.057.

Kim, K., & Morawski, S. (2012). Quantifying the impact of going trayless in a university dining hall. Journal of Hunger & Environmental Nutrition, 7(4), 482-486. http://dx.doi.org/10.1080/19320248.2012.732918.

Kuo, C., & Shih, Y. (2016). Gender differences in the effects of education and coercion on reducing buffet plate waste. Journal of Foodservice Business Research, 19(3), 223-235. http://dx.doi.org/10.1080/15378020.2016.1175896.

Lenahan, S., & Kirwan, K. R. (2001). An analysis of food waste reduction and disposal alternatives in military installations in South Carolina. USA: Hazardous Waste Management Research Fund.

Lorenz, B. A. S., Hartmann, M., & Langen, N. (2017). What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens. Appetite, 116, 45-56. http://dx.doi.org/10.1016/j.appet.2017.04.014. PMid:28434893.

Lorenz, B. A., & Langen, N. (2018). Determinants of how individuals choose, eat and waste : providing common ground to enhance sustainable food consumption out-of-home. International Journal of Consumer Studies, 42(1), 35-75. http://dx.doi.org/10.1111/ijcs.12392.

Marais, M. L., Smit, Y., Koen, N., & Lötze, E. (2017). Are the attitudes and practices of foodservice managers, catering personnel and students contributing to excessive food wastage at Stellenbosch University? Are the attitudes and practices of foodservice managers, catering personnel and students contrib. The South African Journal of Clinical Nutrition : SAJCN : the Official Journal of the South African Society of Parenteral and Enteral Nutrition and the Association for Dietetics in South Africa, 30(3), 60-67. http://dx.doi.org/10.1080/16070658.2017.1267348.

Martin-Rios, C., Demen-Meier, C., Gössling, S., & Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management (New York, N.Y.), 79, 196-206. http://dx.doi.org/10.1016/j.wasman.2018.07.033. PMid:30343746.

Merrow, K., Penzien, P., & Dubats, T. (2012). Exploring food waste reduction in Campus Dining Halls. Michigan: The Campus as a Living Laboratory.

Mirosa, M., Munro, H., Mangan-Walker, E., & Pearson, D. (2016). Reducing waste of food left on plates: interventions based on means-end chain analysis of customers in foodservice sector. British Food Journal, 118(9), 2326-2343. http://dx.doi.org/10.1108/BFJ-12-2015-0460.

Nidhra, S., Yanamadala, M., Afzal, W., & Torkar, R. (2013). Knowledge transfer challenges and mitigation strategies in global software development: a systematic literature review and industrial validation. International Journal of Information Management, 33(2), 333-355. http://dx.doi.org/10.1016/j.ijinfomgt.2012.11.004.

Nightingale, A. (2009). A guide to systematic literature reviews. Surgery, 27, 381-384. http://dx.doi.org/10.1016/j.mpsur.2009.07.005.

Painter, K., Thondhlana, G., & Kua, H. W. (2016). Food waste generation and potential interventions at Rhodes University, South Africa. Waste Management (New York, N.Y.), 56, 491-497. http://dx.doi.org/10.1016/j.wasman.2016.07.013. PMid:27450431.

Papargyropoulou, E., Lozano, R., K. Steinberger, J., Wright, N., & Ujang, Z. (2014). The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of Cleaner Production, 76, 106-115. http://dx.doi.org/10.1016/j.jclepro.2014.04.020.

Parfitt, J., Barthel, M., & MacNaughton, S. (2010). Food waste within food supply chains: quantification and potential for change to 2050. Philosophical transactions of the Royal Society of London. Series B, Biological sciences, 365(1554), 3065-3081. http://dx.doi.org/10.1098/rstb.2010.0126. PMid:20713403.

Pirani, S. I., & Arafat, H. A. (2016). Reduction of food waste generation in the hospitality industry. Journal of Cleaner Production, 132, 129-145. http://dx.doi.org/10.1016/j.jclepro.2015.07.146.

Porpino, G. (2016). Household food waste behavior: avenues for future research. Journal of the Association for Consumer Research, 1(1), 41-51. http://dx.doi.org/10.1086/684528.

Porpino, G., Parente, J., & Wansink, B. (2015). Food waste paradox: antecedents of food disposal in low income households. International Journal of Consumer Studies, 39(6), 619-629. http://dx.doi.org/10.1111/ijcs.12207.

Purdam, K., Garratt, E. A., & Esmail, A. (2015). Hungry? Food insecurity, social stigma and embarrassment in the UK. Sociology, 50(6), 1072-1088. http://dx.doi.org/10.1177/0038038515594092.

Qi, D., & Roe, B. E. (2017). Foodservice composting crowds out consumer food waste reduction behavior in a dining experiment. American Journal of Agricultural Economics, 99(5), 1159-1171. http://dx.doi.org/10.1093/ajae/aax050.

Raak, N., Symmank, C., Zahn, S., Aschemann-Witzel, J., & Rohm, H. (2017). Processing- and product-related causes for food waste and implications for the food supply chain. Waste Management (New York, N.Y.), 61, 461-472. http://dx.doi.org/10.1016/j.wasman.2016.12.027. PMid:28038904.

Rizk, M. C., & Perão, B. A. (2015 September 14-16). Diagnosis of food waste generation in a university restaurant. In WASTES 2015 – Solutions, Treatments and Opportunities: Selected papers from the III International Conference on Wastes: Solutions, Treatments and Opportunities. Boca Raton: CRC Press. http://dx.doi.org/10.1201/b18853-45.

Samadi, E., & Kassou, I. (2016). The Relationship between IT and supply chain performance: a systematic review and future research. American Journal of Industrial and Business Management, 6, 480-495. http://dx.doi.org/10.4236/ajibm.2016.64044.

Sargeant, J. M., Amezcua, M. D. R., Rajić, A., & Waddell, L. A. (2005). A guide to conducting systematic reviews in agri-food public health. Guelph, Ontario, Canada: Public Health Agency of Canada.

Schneider, F. (2013). The evolution of food donation with respect to waste prevention. Waste Management (New York, N.Y.), 33(3), 755-763. http://dx.doi.org/10.1016/j.wasman.2012.10.025. PMid:23453166.

Sebbane, M., & Costa, S. (2018). Food leftovers in workplace cafeterias: an exploratory analysis of stated behavior and actual behavior. Resources, Conservation and Recycling, 136, 88-94. http://dx.doi.org/10.1016/j.resconrec.2018.04.015.

Stöckli, S., Dorn, M., & Liechti, S. (2018). Normative prompts reduce consumer food waste in restaurants. Waste Management (New York, N.Y.), 77, 532-536. http://dx.doi.org/10.1016/j.wasman.2018.04.047. PMid:29731405.

Thi, N. B. D., Kumar, G., & Lin, C. (2015). An overview of food waste management in developing countries : current status and future perspective. Journal of Environmental Management, 157, 220-229. http://dx.doi.org/10.1016/j.jenvman.2015.04.022. PMid:25910976.

Thiagarajah, K., & Getty, V. M. (2013). Impact on plate waste of switching from a tray to a trayless delivery system in a university dining hall and employee response to the switch. Journal of Academy on Nutrition and Dietetics, 113(1), 141-145. https://doi.org/10.1016/j.jand.2012.07.004.

Thyberg, K. L., & Tonjes, D. J. (2016). Drivers of food waste and their implications for sustainable policy development. Resources, Conservation and Recycling, 106, 110-123. http://dx.doi.org/10.1016/j.resconrec.2015.11.016.

Tranfield, D., Denyer, D., & Smart, P. (2003). Towards a methodology for developing evidence‐informed management knowledge by means of systematic review. British Journal of Management, 14(3), 207-222. http://dx.doi.org/10.1111/1467-8551.00375.

United Nations. General Assembly. (2015). Resolution adopted by the General Assembly on 25 September 2015. Transforming our world: the 2030 Agenda for Sustainable Development (35 p.). Retrieved in 2018, September 15, from http://www.un.org/ga/search/view_doc.asp?symbol=A/RES/70/1&Lang=E

Wansink, B., & Just, D. R. (2015). Trayless cafeterias lead diners to take less salad and relatively more dessert. Public Health Nutrition, 18(9), 1714. http://dx.doi.org/10.1017/S1368980015001172. PMid:25824667.

Warshawsky, D. N. (2011). Food bank Johannesburg, state, and civil society organisations in post-apartheid Johannesburg. Journal of Southern African Studies, 37(4), 809-829. http://dx.doi.org/10.1080/03057070.2011.617947.

Williams, I. D., Schneider, F., & Syversen, F. (2015). The “food waste challenge” can be solved. Waste Management (New York, N.Y.), 41, 1-2. http://dx.doi.org/10.1016/j.wasman.2015.03.034. PMid:25952983.

Williams, P., & Walton, K. (2011). Plate waste in hospitals and strategies for change. Eur. J. Clin. Nutr. Met., 6(6), 235-241. http://dx.doi.org/10.1016/j.eclnm.2011.09.006.

WRAP. (2013). The true cost of food waste within hospitality and food service. Quantification of the true cost of food waste in the UK’s hospitality and food service sector. Banbury: WRAP.

Wright, T. S. A. (2006). Giving “teeth” to an environmental policy: a Delphi Study at Dalhousie University. Journal of Cleaner Production, 14(9-11), 761-768. http://dx.doi.org/10.1016/j.jclepro.2005.12.007.

Youngs, A. J., Nobis, G., & Town, P. (1983). Food waste from hotels and restaurants in the U. K. Waste Management & Research, 1, 295-308. http://dx.doi.org/10.1016/0734-242X(83)90034-4.

Zawawi, M. H., Rosli, N. A., Bustami, R. A., Mispan, N. H., & Ramli, M. Z. (2015). Potential of utilizing solid waste generated in UNIMAS West Campus. Applied Mechanics and Materials, 773-774, 1073-1078. http://dx.doi.org/10.4028/www.scientific.net/AMM.773-774.1073.

Zhang, C., Su, H., Baeyens, J., & Tan, T. (2014). Reviewing the anaerobic digestion of food waste for biogas production. Renewable & Sustainable Energy Reviews, 38, 383-392. http://dx.doi.org/10.1016/j.rser.2014.05.038.

Zotesso, J., Cossich, E., Colares, L., & Tavares, C. (2016). Analysis of solid waste generation in a University Cafeteria in Brazil: a case study. Environmental Engineering and Management Journal, 15(10), 2327-2336. http://dx.doi.org/10.30638/eemj.2016.254
 

60de2e1da953952f037a85c2 gp Articles

Gest. Prod.

Share this page
Page Sections