Food waste management: an example from university refectory

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Gülmüş Börühan ◽  
Melisa Ozbiltekin-Pala
Keyword(s):  
Food Waste ◽  
Administrative Staff ◽  
Structured Interviews ◽  
Plate Waste ◽  
Content Type ◽  
Sustainable Solutions ◽  
Raising Awareness ◽  
Effect Of Food ◽  
Precautionary Measures ◽  
The University

PurposeThe study analysed the amount of plate waste in a university refectory in Izmir, Turkey to find ways of minimizing plate waste in the university, providing sustainability and contributing to the development of circular economy and raising awareness about the plate waste problem.Design/methodology/approachObservation and semi-structured interviews were used to determine the volume of plate waste and level of awareness of academicians, students and administrative staff and suggest sustainable solutions for food waste in university refectories. The data gained from the semi-structured interviews were analysed with qualitative analysis software (MAXQDA®).FindingsPlate waste in the university's refectories is increasing due to the lack of precautionary measures. Academicians, students and administrative staff all showed low awareness rates.Originality/valueThis study is original in investigating theoretically and empirically one of the main reasons for food waste, namely plate waste in mass consumption sites, and evaluating the effect of food waste from an economic, social and environmental perspective.

scholarly journals INVESTIGATION OF PLATE WASTE IN UNIVERSITY REFECTO

2020 ◽  
Author(s):  
Melisa Ozbiltekin-Pala ◽  
◽  
Gülmüş Börühan ◽  
Keyword(s):  
Food Waste ◽  
Food Services ◽  
Crucial Issue ◽  
Observation Study ◽  
Plate Waste ◽  
Mass Consumption ◽  
Sustainable Solutions ◽  
Raising Awareness ◽  
The World ◽  
Observation Method

Food waste is a crucial global problem in the world. It is also a crucial issue for food services, consumers etc. Food is wasted throughout the entire food chain. At the consumer level, 35 percent of wasted food occurs. One of the main causes of food waste at consumer level is determined as “plate waste”. Although, the issue needs sustainable solutions to decrease food waste, there is no permanent solutions in mass consumption places about food waste such as refectories, cafeterias. The aim of the study is to analyse the amount of plate waste in Yaşar University (YU) refectories in İzmir by observation method and to find ways of minimizing food waste in YU, providing sustainability and contributing to the development of circular economy and raising awareness about food waste problem. For this research, the food waste at the YU refectories in Izmir was analysed by observation method. For 1-week observation study, a total of 3883 trays were examined throughout the Main campus and T blocks. It is determined that the biggest percentage is the main course and more than 50 percent of trays consist of waste in YU refectories.

scholarly journals Food plate waste: factors influencing insinuated intention in a university food service setting

2019 ◽  
Vol 121 (7) ◽  
pp. 1536-1549 ◽  
Author(s):  
Xingyi Zhao ◽  
Louise Manning
Keyword(s):  
Food Waste ◽  
Food Service ◽  
Portion Size ◽  
Online Questionnaire ◽  
Plate Waste ◽  
Content Type ◽  
Service Setting ◽  
Plate Size ◽  
The University ◽  
Waste Food

Purpose The purpose of this paper is to consider the factors that influence food plate waste in a UK university food service setting and the insinuated intention to waste food among staff and students. Design/methodology/approach The study conducted empirical research using an online questionnaire (n=260) at the university. The data were analysed descriptively and inferentially by IBM SPSS Statistics version 22. Findings Multiple factors influence the level of food plate waste including gender, different categories of food, plate size, portion size and palatability. Two recommendations to reduce plate food waste in the university food service setting include providing a variation in plate size and pricing strategy by portion rather than a whole meal, and communicating with staff and students in the food service setting. Research limitations/implications The research contributes, along with previous studies, by focussing here on participants’ food waste intention in food service settings and evidencing the factors of influence. Originality/value The research contributes to understanding on participants’ food waste intention in food service settings.

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

Addressing food loss and waste prevention

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Burcu Kör ◽  
Adriana Krawczyk ◽  
Ingrid Wakkee
Keyword(s):  
The Netherlands ◽  
Food Waste ◽  
Household Consumption ◽  
Resource Scarcity ◽  
Advanced Technology ◽  
Waste Prevention ◽  
Structured Interviews ◽  
Content Type ◽  
Food Loss

PurposeFood waste is one of the most challenging issues humanity is currently facing. Therefore, there has been a growing interest in the prevention of food waste because of world hunger, environmental impacts, resource scarcity and economic costs. The purpose of the study is to investigate the factors that influence food waste and the role of technology in tackling food waste in India and the Netherlands.Design/methodology/approachIn order to explore differences in food loss and waste further this study will examine a number of practices on both the production and the consumer side, in a developing country and a developed country with different culture/economic backgrounds: India and the Netherlands. The factors that influence food waste were examined with a preliminary qualitative study, which consists of semi-structured interviews, and quantitative research that comprises a survey. Semi-structured interviews were conducted in both India and the Netherlands, which consists of five interviews. The survey data was collected from 78 individuals from India and 115 individuals from the Netherlands.FindingsOne of the main findings of the research is food waste is divided into waste within agricultural production (i.e. food loss) and final household consumption (i.e. food waste). Different factors influence food loss in different stages in the supply chain. Some of these factors include wastage during processing, storage, transportation and at the market-place. New technologies can utilize food loss for new purposes, so food loss is reduced to the minimum. Food waste is mainly influenced by food passing expiry date, food that is left too long in the fridge and consumers buying too much food. In final household consumption, technologies such as digital platforms enable individuals or organizations to share and donate their food, thereby creating awareness on food waste prevention and the environmental and ethical benefits.Originality/valueThe authors examine to what extent and in which ways supporting consumers to minimize food waste can be achieved via three stages: (1) understanding and evaluating food loss and waste, (2) identifying the factors that influence food loss and waste, (3) understanding consumer behaviors to encourage food waste reduction and (4) identifying the technological impact that would reduce food waste. As such, this paper contributes to ongoing debates about food waste by looking at the role of context and culture and by exploring differences between developed and developing countries. Also, the authors advance the debate by exploring both the role of advanced technology such as blockchain and drones in both preventing loss and waste as well as non-technological mechanisms.

scholarly journals The university-to-work transition: responses of universities and organizations to the COVID-19 pandemic

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
William E. Donald ◽  
Melanie J. Ashleigh ◽  
Yehuda Baruch
Keyword(s):  
Organizational Behavior ◽  
Early Career ◽  
Career Services ◽  
Structured Interviews ◽  
Content Type ◽  
Work Transition ◽  
Global Labor Market ◽  
Career Literature ◽  
The University ◽  
The Impact

PurposeThe purpose of this study is to understand how universities and organizations have responded to the impact of the COVID-19 pandemic in terms of preparing university students and recent graduates to enter the global labor market, using the accounting, banking and finance sector as a case study. The two research questions are (1) How can university career services and organizations work individually and collaboratively to best develop early career talent following the COVID-19 pandemic? (2) What are the challenges that university career services and organizations face when working individually or collaboratively to develop early career talent following the COVID-19 pandemic?Design/methodology/approachThe data for thematic analysis comes from 36 semi-structured interviews with career advisors (CAs) (n = 19) and graduate recruiters (GRs) (n = 17).FindingsThis study offers some of the first findings on the impact of the COVID-19 pandemic, helping to ensure that organizational behavior and career theory literature reflect the dramatically changing landscape in the university-to-work transition.Originality/valueTheoretically, our contribution comes from applying a framework of the career construction theory (CTT) within the context of a career ecosystem to understand the views of the intermediary, meso-level actors, which, to date, have lacked representation within career literature. Practically, we provide an insightful bridge between universities and organizations, offering opportunities for greater collaboration, and enhanced outcomes for all stakeholders.

The failure of non‐binding declarations to achieve university sustainability

2007 ◽  
Vol 8 (3) ◽  
pp. 301-316 ◽  
Author(s):  
S.A. Bekessy ◽  
K. Samson ◽  
R.E. Clarkson
Keyword(s):  
Best Practice ◽  
Small Scale ◽  
Structured Interviews ◽  
Pilot Studies ◽  
Content Type ◽  
Institute Of Technology ◽  
University Leaders ◽  
The University ◽  
The Impact ◽  
Insight Into

PurposeThis paper aims to assess the impact and value of non‐binding agreements or declarations in achieving sustainability in universities.Design/methodology/approachA case study of Royal Melbourne Institute of Technology (RMIT) University is presented, analysing the reasons for lack of progress towards sustainability and evaluating best ways forward. Using a timeline and analysis of historical records for the 12 years since RMIT first engaged in the sustainability agenda, major trends in the process of implementing policies are identified. Secondly, 15 semi‐structured interviews with university leaders and key sustainability stakeholders from across the university are analysed to provide insight into how and why the university has failed to achieve sustainability.FindingsNew implications for successfully achieving sustainability arise from these findings. Accountability is a key issue, as RMIT appears to reap benefits from being signatory to declarations without achieving genuine progress. To ensure that declarations are more than simply greenwash, universities must open themselves up to scrutiny of progress to determine whether commitments have been honoured.Practical implicationsRelying on small‐scale “club” activities establishing demonstrations and raising awareness is unlikely to lead to permanent change. The evidence of RMIT's engagement with sustainability shows that, for example, even when successful pilot studies are conducted, these initiatives may do little to affect the mainstream practices of a university unless certain conditions exist. Furthermore, given the on‐paper commitments institutions have made, and the role of the university in society, small‐scale and gradual changes in university practice are a far from adequate response to the urgent sustainability imperative.Originality/valueThe initial engagement of RMIT University with the sustainability agenda 12 years ago marked it as a world leader in sustainability best‐practice. Analysing how and why such a disappointing lack of action has resulted from such promising beginnings provides insight into future directions for implementing sustainability in universities. The paper argues that considering the key responsibility of universities in leading the sustainability agenda, a more systemic and serious response is required.

scholarly journals Reducing waste of food left on plates

2016 ◽  
Vol 118 (9) ◽  
pp. 2326-2343 ◽  
Author(s):  
Miranda Mirosa ◽  
Harriet Munro ◽  
Ella Mangan-Walker ◽  
David Pearson
Keyword(s):  
Personal Values ◽  
Food Tray ◽  
Structured Interviews ◽  
Plate Waste ◽  
Content Type ◽  
Information Campaigns ◽  
Health Goals ◽  
Effective Interventions ◽  
Specific Behaviour ◽  
Plate Size

Purpose Social marketing and other types of targeted behaviour change interventions should appeal to an individual’s personal values in order to improve their effectiveness. However, there is currently little understanding of what these values are in relation to food waste. The purpose of this paper is to identify the values underpinning the specific behaviour of plate waste created in a residential foodservice setting. Design/methodology/approach In semi-structured interviews (n=50) laddering techniques were used to identify links from behaviours through individual’s rationalisation for that behaviour to their personal values. The aim of the questioning was to uncover underlying drivers that lead to plate waste as well as those barriers to reducing it. Findings The values identified as being most important are hedonism and self-direction. The specific aspects of these values for plate waste reduction interventions are not compromising on the individual’s enjoyment of the meal and meeting their health goals. Effective interventions include pre-ordering meals, reducing food options provided, reducing plate size, removing food tray and finally, information campaigns to raise awareness. Originality/value The study provides insights into the personal values that influence behaviours resulting in plate waste. The study is the first to determine the links between this behaviour, rationalisations for that behaviour and personal values.

scholarly journals Eat up! Prevention of plate waste in tourism and hospitality: a perspective paper

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Sara Dolnicar
Keyword(s):  
Food Waste ◽  
Research Agenda ◽  
Past Research ◽  
Theoretical Work ◽  
Test Theory ◽  
Future Research ◽  
Plate Waste ◽  
Content Type ◽  
Future Research Agenda ◽  
Tourism And Hospitality

Purpose Plate waste is uneaten food left behind on the plate after a meal. Plate waste – like all food waste – burdens the environment. Plate waste – in contrast to other types of food waste – is absolutely unnecessary and almost entirely preventable. This study aims to synthesize past research on plate waste and outline a future research agenda. Design/methodology/approach Past research into plate waste is discussed, and the need for specific directions of future research is pointed out. A systematics of measures for the prevention of plate waste is offered which uses the following as criteria: the suitability of measures to the hospitality context; and whether the measure has been scientifically proven to be effective. Findings Plate waste research has a very short history. To date, efforts have been focusing on quantifying the extent of the problem. More theoretical work is needed to identify drivers of place waste and develop and experimentally test theory-based practical interventions to reduce the amount of plate waste generated. Originality/value The key contribution of this perspective paper is to synthesize prior work on plate waste and offer a future research agenda.

Networking: a male dominated game

2018 ◽  
Vol 33 (2) ◽  
pp. 167-183 ◽  
Author(s):  
Maria Socratous
Keyword(s):  
Online Survey ◽  
Cultural Influences ◽  
Primary Data ◽  
Structured Interviews ◽  
Men And Women ◽  
Content Type ◽  
The University ◽  
Chartered Accountants ◽  
Big Four ◽  
Depth Interviews

Purpose Using primary data from an online survey in addition to 29 semi-structured interviews among chartered accountants and academics in Cyprus, originally collected for the purposes of a PhD research, this paper aims to investigate the importance of networking with regards to women’s progression in the workplace, as well as the barriers women are faced with in their attempt to “play” the networking game in according to the male rules. Design/methodology/approach The use of an inductive approach was considered appropriate since there is little existing research on gender issues in Cypriot organisations. For the purposes of the study, a two-step qualitative approach was taken. Step 1 was an online survey with both closed and open-ended questions delivered to employed Cypriot men and women. Step 2 of the study comprised semi-structured, in-depth interviews. The interviews were conducted with specific, preselected employees, both men and women, comprising chartered accountants from the BIG Four companies in Cyprus and academics working at the University of Cyprus. Findings The research reported in this paper suggests that while there is the perception that men and women share the same opportunities within the workplace and women do not progress by choice, there appear to be various structural and cultural influences at play. It is clear that women are restricted from networking opportunities either intentionally or due to cultural and societal norms and this results in minimising their chances of breaking the glass ceiling and progressing to the top of the organisational ladder. Originality/value The research focuses on the impediments women in Cyprus are faced with in their attempt to network. There is no previous research on this subject in Cyprus.

scholarly journals Business students’ reflection on reflective writing assessments

2019 ◽  
Vol 12 (2) ◽  
pp. 247-260
Author(s):  
Aya Ono ◽  
Reina Ichii
Keyword(s):  
Teaching Practice ◽  
Business Students ◽  
Reflective Writing ◽  
Structured Interviews ◽  
Writing Assessments ◽  
Content Type ◽  
First Semester ◽  
Business Context ◽  
Research And Teaching ◽  
The University

Purpose This paper provides an analysis of the experiences of undergraduate business students undertaking reflective writing as a series of incremental assessments. Using Moon’s map of learning (1999) as an analytical framework, it explores the value of reflective writing to students studying Asian culture in the business context during the first semester of 2017. Design/methodology/approach With 200 enrolments, the authors taught a core business course, Asian culture in the business context, in the first semester in 2017. The value of the assessments is analysed based on two data sources: written course feedback via a course survey and a combination of semi-structured interviews and focus groups. The written course feedback was collected by the university during the semester. Approximately, one-third of the students (n = 63) participated in the survey. The other data were collected through semi-structured interviews and focus groups for nine students. Ethical approval for the collection of data was obtained from the university ethics committee. Findings The study confirms that reflective writing enables students to make meaning of their learning and transfer it to the cultural context of business practice. In addition, the assessments help the students develop logical thinking and academic writing skills. To increase the use of reflective assignments in business programmes, further research and teaching practice is required. Research limitations/implications A limitation of this research was the relatively small sample size. Even though written survey feedback (n = 63) was used to complement the number of interviewees (n = 9), the findings of the data analysis may not represent the experiences of all students in the course. However, the data are valuable to bridge a gap between the existing research and teaching practice on the use of reflective writing in other disciplines and business education. Practical implications Although the transfer of academic knowledge to business practice is a core capability of the business programmes, business students may not obtain this during their study in the programme. Several students mentioned a lack of opportunity to apply reflective writing skills to other courses in their business degree, except one core course using a reflective essay as an assessment. This implies that the majority of the students in the degree are not exposed to situations that require them to critically evaluate, consolidate and consider what has been taught in relation to future practice. Social implications Further research and practice will increase the popularity of reflective writing assessments in business programmes. As Hedberg suggests, reflective practice should be integrated into all classrooms in business education. Together with analysis and action, reflection should be a core capability for managers (Hedberg 2009). In addition, the business faculty needs to work in a reflective manner that encourages students to be familiar with the reflective practice. Originality/value This paper analyses the pedagogical aspects of reflection based on the experience of undergraduate business students undertaking reflective writing assessments.

Sign in / Sign up

Export Citation Format

Share Document