Food Waste: Evidence from a university dining hall in Brazil
Studying the causes of food waste and potential interventions for minimizing it is one of the main concerns of those who work with food on all levels. Food in the education sector, which includes dining halls in higher education institutions, is among the sectors that deserve attention, since its c...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN ES PT |
| Publicado: |
Fundação Getulio Vargas
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/c8ab6c1f791e403e90543dccef982c43 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | Studying the causes of food waste and potential interventions for minimizing it is one of the main concerns of those who work with food on all levels. Food in
the education sector, which includes dining halls in higher education institutions, is among the sectors that deserve attention, since its consumers generate
significant amounts of food waste. There is still a lack of studies, however, addressing the problem of food waste in dining halls. The general objective of
this study is to investigate food waste in a Brazilian university dining hall, and consumer perceptions of the meals. By means of a questionnaire, it was
possible to investigate the main perceptions of consumers, and what might be behind the waste generated. Spearman’s correlation was performed in order
to verify the correlation between consumer food waste and consumer perceptions as to the reasons behind the food waste that is generated. It was found
that average waste was 68g/consumer. It was also observed that consumers who placed their food in trays wasted more food than those who chose to eat
from a dish. All the collected information was used to propose potential interventions to reduce food waste in university dining halls. |
|---|