scholarly journals Food Waste and Qualitative Evaluation of Menus in Public University Canteens—Challenges and Opportunities

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2325
Author(s):  
Cristina Aires ◽  
Cristina Saraiva ◽  
Maria Conceição Fontes ◽  
Daniel Moreira ◽  
Márcio Moura-Alves ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Service ◽  
Qualitative Evaluation ◽  
Public University ◽  
Dietary Guidelines ◽  
Acceptable Limit ◽  
Challenges And Opportunities

Background: This study aims to evaluate food waste and menu quality in two canteens (A and B) from a Portuguese public university in order to identify challenges and opportunities to improve the food service. Methods: Food waste included the analysis of two canteens over 5 consecutive days by selective aggregate weighing. A qualitative evaluation of a 5-week menu cycle related to lunches was performed through the Qualitative Evaluation of Menus (AQE-d) method. Results: Both menus have “satisfactory” evaluations and lower adequacy to the dietary guidelines in criteria A, which evaluates general items from the dish, and in criteria B, which evaluates meat, fish and eggs. The calculated mean of food waste in both canteens exceeded the acceptable limit of 10%, except for the vegetarian (7.5%) dish in canteen A. The biggest waste was found in the vegetarian dish (16.8%) in canteen A. In meat dishes the conduit presents more waste (17.0%) than in fish and vegetarian dishes. Among these, the vegetables were the most wasted (25.3% and 27.9%, respectively). Conclusion: This work presents some insights to future interventions in the direction of a healthier and more sustainable foodservice.

scholarly journals Drivers and Determinants of Food Waste Generation in Restaurants Serving Mediterranean Mezze-Type Cuisine

2021 ◽  
Vol 13 (11) ◽  
pp. 6358
Author(s):  
Ali Chalak ◽  
Hussein F. Hassan ◽  
Pamela Aoun ◽  
Mohamad G. Abiad
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Food Service ◽  
High Price ◽  
Waste Generation ◽  
Water Pipe ◽  
Convenience Sample ◽  
Factors Affecting ◽  
Middle Range ◽  
Price Range

Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is scarce. This study aimed to identify the drivers and determinants of food waste generation while dining out at restaurants serving Mezze-type cuisine. According to the results from a convenience sample of 496 restaurant clientele, gender, age, and marital status did not affect food waste generation. Diners in both low and high price range restaurants waste above the grand mean compared to middle-range ones. Waste generation decreased significantly as the number of diners per table increased. However, ordering water-pipe, alcohol, or more dishes contributed significantly to food waste generation. As food waste is not the outcome of a single behavior, our study puts food waste generation drivers and determinants while dining out in perspective.

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.

scholarly journals Analisis zat gizi dan biaya sisa makanan pada pasien dengan makanan biasa

2005 ◽  
Vol 1 (3) ◽  
pp. 108
Author(s):  
Mihir Djamaluddin ◽  
Endy Paryanto Prawirohartono ◽  
Ira Paramastri
Keyword(s):  
Length Of Stay ◽  
Food Waste ◽  
Economic Value ◽  
Food Service ◽  
Cross Sectional Study ◽  
Chi Square ◽  
Cross Sectional ◽  
Regular Diet ◽  
The Difference ◽  
The Cost

Background: The quality of food service in a hospital can be assessed from the inpatients’ nutritional status. Food waste is an indicator of food service among inpatients. Besides its therapeutic value, food has a significant economic value. The wasting cost in term of food waste affects the total availability of food costs.Objective: This study analyzes the nutrient quantity and the cost of food waste among inpatients with regular diet at Dr. Sardjito Hospital, Yogyakarta.Method: This was a cross sectional study. The subjects were inpatients aged 17 to 60 years old who got regular diet with length of stay was at least three days, and were willing to take part in this study (n=100). The amount of food waste was measured using the Comstock visual estimation. The cost of food waste was calculated as the proportion of food waste from cost per serving. The quantity of nutrients in food waste was calculated using the Food Processor 2 software. The data were analyzed using Chi-square test.Results: There was a difference of food waste according to gender. Rice waste was found more frequent among female (p<0,005). There was a difference of food waste according to ward class. There were more waste of meat and vegetables among inpatients in class II and the difference was significant (p<0,05). There were more waste of meat and vegetables among patients with length stay of 7 – 14 days and > 15 days (p<0,05). The vegetables and rice waste were more frequent among surgery and cancer inpatients (p<0,05). In average the nutritional value of food waste was 19,85% - 9,33% of a patient’s RDA, while the wasting cost per day was Rp 1265,08 or 10,79% of all food cost per day. The annual wasting cost of food waste was Rp 45.543.120 or 4,4% of the available budget of Rp 1.038.605.333,00.Conclusion: There were differences of food waste according to gender, ward class, length of stay, and kind of disease, especially rice, meat, and vegetables.

scholarly journals HUBUNGAN PERUBAHAN STANDAR PORSI MAKAN DENGAN SISA MAKANAN PASIEN RUMAH SAKIT HOLISTIK TAHUN 2016 (STUDI SISA NASI PADA MENU MAKAN SIANG DIET DI RS HOLISTIK)

2017 ◽  
Vol 40 (1) ◽  
pp. 1
Author(s):  
Fatkhurohman Fatkhurohman ◽  
Yanesti Nuravianda Lestari ◽  
Dian Titis Torina
Keyword(s):  
Food Waste ◽  
Food Service ◽  
Wilcoxon Test ◽  
Test Design ◽  
High Food ◽  
Chi Square ◽  
Hospital Patients ◽  
Post Test ◽  
Weighing Method

The high food waste in a hospital showed the quality of food service was not optimal. The Holistic Hospital of Purwakarta that used small, medium, and lage portion standards in its food service faced some problems regarding high  food  waste. This study aimed to find out the effect of meal’s portion standard changes on the food waste in  Holistic Hospital patients. Pre-experimental study using one group pre-post test design was done on 29 patients using convenient sampling technique.The changing of meal’s portion was done for rice from medium portion (150 g) to small (0.5 or 0.25 portion). Measurement of food waste used weighing method. Data analysis used Wilcoxon test continued with Kendall-Tau correlation test. The results showed that 65.5 percent of patients were aged around 42-68 years old receiving positive diet and 34.5 percent were non-positive diets. At the beginning of diet, the food waste of rice of all patients was high (27.4-64.9% waste of rice) and it was significantly decreased after small portion was given, even though there were still 27.6 percent of patients with > 20 percent waste of rice. There was a significant influence between the change in diet portion of patients toward food  waste of rice (r=0.804; p<0.05). It was concluded that the changes in diet portion of patients were able to reduce the food  waste.ABSTRAK  Tingginya sisa makanan pasien di Rumah Sakit menunjukkan kualitas penyelenggaraan makanan yang belum optimal. Rumah Sakit Holistic Purwakarta yang menggunakan standar porsi small, medium, dan large dalam penyelenggaraan makanan masih mengalami kendala berupa tingginya sisa makanan pasien. Penelitian ini bertujuan untuk mengetahui pengaruh perubahan standar porsi terhadap sisa makanan pasien di Rumah Sakit Holistic Purwakarta. Penelitian pre-eksperimen dengan one group pre-post test design ini dilakukan pada 29 orang pasien dengan teknik convenient sampling. Perubahan porsi makanan dilakukan pada nasi putih dari porsi medium (150 g) menjadi small (0,5 porsi atau 0,25 porsi). Pengukuran sisa makanan menggunakan metode penimbangan. Analisis data menggunakan uji Chi-Square dan uji Wilcoxon yang dilanjutkan uji korelasi Kendall-Tau. Hasil penelitian menunjukkan bahwa sebanyak 65,5 persen pasien berusia 42-68 tahun menerima diet positif dan 34,5 persen menerima diet non-positif. Sisa porsi nasi di awal pemberian diet pada seluruh pasien masih tinggi (27,4-64,9% sisa nasi) dan menurun secara signifikan setelah porsi nasi diberikan dalam porsi small (p<0,05) meskipun masih terdapat 27,6 persen pasien dengan sisa nasi > 20 persen. Terdapat pengaruh yang signifikan antara perubahan porsi diet pasien terhadap sisa nasi (r=0,804; p<0,05). Dapat disimpulkan bahwa perubahan porsi nasi pada diet pasien mampu menurunkan sisa makanan. Kata kunci: standar porsi, sisa makanan

scholarly journals Awareness Before and During Pandemic toward Food Waste: “Comparison between Indonesia and Japanese Students”

2021 ◽  
Vol 933 (1) ◽  
pp. 012023
Author(s):  
Christine ◽  
D Aliefia ◽  
G E Syaputra ◽  
U Novella ◽  
A Yamazaki ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Service ◽  
Public Debate ◽  
Expiration Date ◽  
Japanese Students ◽  
Global Issue ◽  
Comparative Concept ◽  
The Subject

Abstract In recent years, food waste has become a global issue that often becomes the subject of public debate and has already been put into the SDGs programs which are targeted to be realized in 2030. A large amount of food waste is produced in the food service and infrastructure sectors, especially during this pandemic, which makes the foodservice sector difficult. However, this study compares and identifies students’ awareness of food waste in Indonesia and Japan. The data were primarily gathered through a questionnaire with 100 students in each country. This study uses the comparative concept to compare the results of research before and during the pandemic on students. Based on the results, this study discusses the extent to which students are aware of the behavior of leaving food, checking the expiration date, knowledge about food waste. Both Indonesian and Japanese students become more aware of the food waste that occurred.

Food waste in the Swiss food service industry – Magnitude and potential for reduction

2015 ◽  
Vol 35 ◽  
pp. 218-226 ◽  
Author(s):  
Alexandra Betz ◽  
Jürg Buchli ◽  
Christine Göbel ◽  
Claudia Müller
Keyword(s):  
Food Waste ◽  
Service Industry ◽  
Food Service

scholarly journals Can digital solutions help in the minimization of out-of-home waste? An analysis from the client and business perspective

2019 ◽  
Vol 122 (5) ◽  
pp. 1341-1359 ◽  
Author(s):  
Luca Secondi ◽  
Ludovica Principato ◽  
Giovanni Mattia
Keyword(s):  
Food Waste ◽  
Central Italy ◽  
Food Service ◽  
Service Level ◽  
Client Perspective ◽  
Content Type ◽  
Award Winning ◽  
Home Food ◽  
Business Perspective ◽  
Development Goals

Purpose Halving food waste has been included within the 17 UN Sustainable Development Goals. Food wasted out-of-home is the second source of food waste. However, the majority of the studies have focused on home generated food waste, and still little is known about out-of-home food waste and how it is managed by food service companies. The purpose of this paper is to adopt a double perspective in analyzing food waste generated at a food service level, by focusing on both the client and business perspective. Design/methodology/approach First, from the client perspective, the authors aim at analyzing consumer out-of-home habits, self-reported waste quantification, and doggy bag usage by reporting the results of an exploratory survey which involved 411 individuals living in central Italy. Second, from a business perspective, the authors analyzed an award-winning practice that manages out-of-home food waste in Italy by combining food surplus management and digital solutions with a profitable business model innovation. Findings Results obtained from the two perspectives of analysis support the need of business investments in innovations and digital solutions, in order to meet client needs and behavior, thus contributing to better manage and reduce food surplus and waste. Practical implications This study will raise practitioners’ knowledge on the advantages of digital solution in food surplus management, along with a better comprehension on food waste behavior from the client perspective. Originality/value This is the first study that analyses out-of-home waste from both the client and business perspective, emphasizing how digital solutions can help in reducing the phenomenon.

The Middle East Survey Course: Challenges and Opportunities

2017 ◽  
Vol 51 (1) ◽  
pp. 27-30
Author(s):  
Ziad Abu-Rish
Keyword(s):  
Middle East ◽  
North Africa ◽  
Research Funding ◽  
Public University ◽  
Major Research ◽  
Mena Region ◽  
Course Enrollment ◽  
Course Scheduling ◽  
Challenges And Opportunities ◽  
History Of

The production and dissemination of knowledge on the Middle East and North Africa (MENA) has always had a particularly complex relationship vis-à-vis research funding, faculty hiring priorities, course scheduling schemas, and course enrollment numbers. In this essay, I hope to share some observations—that I have experienced firsthand and discussed with a number of colleagues—on teaching an introductory survey course on the history of the modern MENA region. Such reflections are rooted in my own experience of teaching at a public university with no current major research or teaching commitments to the MENA region. While these observations are not unique to the context within which I teach, they might be otherwise inflected in different contexts.

scholarly journals ANALISA IMPLEMENTASI FOOD WASTE MANAGEMENT DI RESTORAN ‘X’ SURABAYA

2019 ◽  
Vol 5 (1) ◽  
pp. 1-8
Author(s):  
Hanjaya Siaputra ◽  
Nadya Christianti ◽  
Grace Amanda
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Food Service ◽  
Family Style

Penelitian ini bertujuan untuk mengetahui jumlah food waste serta tahap operasional restoran yang berkontribusi paling besar dalam menghasilkan food waste. Hal ini dikarenakan melihat adanya fakta bahwa food waste dapat ditemui dimana saja dan telah menjadi masalah yang tidak dapat dihindari oleh penyedia food service. Dalam penelitian ini, objek yang digunakan peneliti adalah Restoran ‘X’ di Surabaya dengan tipe family style restaurant. Penelitian ini menggunakan metode kualitatif dengan menggunakan teknik pengumpulan data berupa wawancara, observasi, dokumentasi serta triangulasi metode dan sumber. Hasil penelitian membuktikan bahwa food waste Restoran ‘X’ melampaui batas normal ((41%), yaitu sebesar 48,77%. Tahap yang memberikan kontribusi terbesar terhadap food waste Restoran “X” adalah tahap receiving, storing, dan production

Sign in / Sign up

Export Citation Format

Share Document