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...

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Autores principales:	Lucas Rodrigues Deliberado, Mário Otávio Batalha, Michelle Chung, Aldara Da Silva Cesar
Formato:	article
Lenguaje:	EN ES PT
Publicado:	Fundação Getulio Vargas 2021
Materias:	food waste university dining hall perception consumers Business HF5001-6182
Acceso en línea:	https://doaj.org/article/c8ab6c1f791e403e90543dccef982c43
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spelling	oai:doaj.org-article:c8ab6c1f791e403e90543dccef982c432021-11-25T05:28:47ZFood Waste: Evidence from a university dining hall in Brazil0034-75902178-938Xhttps://doaj.org/article/c8ab6c1f791e403e90543dccef982c432021-09-01T00:00:00Zhttps://www.scielo.br/j/rae/a/RDYrRkHfXXvq6NLNhTgNrsG/?format=pdf&lang=enhttps://doaj.org/toc/0034-7590https://doaj.org/toc/2178-938XStudying 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.Lucas Rodrigues DeliberadoMário Otávio BatalhaMichelle ChungAldara Da Silva CesarFundação Getulio Vargasarticlefood wasteuniversitydining hallperceptionconsumersBusinessHF5001-6182ENESPTRAE: Revista de Administração de Empresas , Vol 61, Iss 5 (2021)
institution	DOAJ
collection	DOAJ
language	EN ES PT
topic	food waste university dining hall perception consumers Business HF5001-6182
spellingShingle	food waste university dining hall perception consumers Business HF5001-6182 Lucas Rodrigues Deliberado Mário Otávio Batalha Michelle Chung Aldara Da Silva Cesar Food Waste: Evidence from a university dining hall in Brazil
description	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.
format	article
author	Lucas Rodrigues Deliberado Mário Otávio Batalha Michelle Chung Aldara Da Silva Cesar
author_facet	Lucas Rodrigues Deliberado Mário Otávio Batalha Michelle Chung Aldara Da Silva Cesar
author_sort	Lucas Rodrigues Deliberado
title	Food Waste: Evidence from a university dining hall in Brazil
title_short	Food Waste: Evidence from a university dining hall in Brazil
title_full	Food Waste: Evidence from a university dining hall in Brazil
title_fullStr	Food Waste: Evidence from a university dining hall in Brazil
title_full_unstemmed	Food Waste: Evidence from a university dining hall in Brazil
title_sort	food waste: evidence from a university dining hall in brazil
publisher	Fundação Getulio Vargas
publishDate	2021
url	https://doaj.org/article/c8ab6c1f791e403e90543dccef982c43
work_keys_str_mv	AT lucasrodriguesdeliberado foodwasteevidencefromauniversitydininghallinbrazil AT mariootaviobatalha foodwasteevidencefromauniversitydininghallinbrazil AT michellechung foodwasteevidencefromauniversitydininghallinbrazil AT aldaradasilvacesar foodwasteevidencefromauniversitydininghallinbrazil
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Food Waste: Evidence from a university dining hall in Brazil

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