Purpose

As exploratory research, this project aimed to develop and assess the effect of implementing a food waste reduction program at a restaurant on a university campus.

Design/methodology/approach

Data collection consisted of an audit of both pre and postconsumer food waste to determine the effectiveness of various reduction strategies and a survey to assess attitudes of employees toward food waste. As exploratory research, a personalized database was created to track current food waste amounts and reasons for waste in the restaurant operation to determine if the same method could be employed in future research.

Findings

Overall, the restaurant in this study implemented various effective food waste reduction practices that were inexpensive and simple, resulting in a weekly average reduction of 14.3 pounds of food waste. The top five food item products wasted by the kitchen were also identified for both pre and postintervention phases as well as the reasons for generating kitchen waste. Furthermore, data reported on postconsumer waste included weight quantities and product types.

Originality/value

The project resulted in evidence that a personalized food tracking system is useful for identifying and quantifying food waste in foodservice operations. Therefore, the research design and data collection methods used in this project can be used in future research on a larger scale.

中文翻译：

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减少食物浪费：探索校园餐厅

目的

作为探索性研究，该项目旨在开发和评估在大学校园的一家餐厅实施减少食物浪费计划的效果。

设计/方法/方法

数据收集包括对消费前和消费后食物垃圾的审核，以确定各种减少策略的有效性，以及一项调查，以评估员工对食物垃圾的态度。作为探索性研究，创建了一个个性化数据库来跟踪当前的食物浪费量以及餐厅运营中浪费的原因，以确定在未来的研究中是否可以使用相同的方法。

发现

总体而言，本研究中的餐厅实施了各种有效的减少食物浪费的做法，这些做法既便宜又简单，导致每周平均减少14.3磅食物浪费。还确定了在干预之前和之后的阶段中，厨房浪费的前五种食品以及产生厨房垃圾的原因。此外，报告的消费后废物数据包括重量数量和产品类型。

创意/价值

该项目的证据表明，个性化的食品跟踪系统可用于识别和量化餐饮服务运营中的食品浪费。因此，该项目中使用的研究设计和数据收集方法可以在未来的大规模研究中使用。