ABSTRACT The higher education sector provides catering services for a significant number of internal and external meetings, conferences, and other events. Recent studies suggest that event catering is a significant generator of food waste. This research has two main aims: (a) to understand how leftover food in catered meetings or events is generated; and (b) describe how environmental factors and the person ordering catering service influence it. Combining physical waste measures with a survey to event organizers this work quantifies food waste generated events at a University in the Northeast of England. We find there are significant differences in the average waste across venues and key food categories. Regarding the impact of the person ordering food, the results suggest that experienced event organizers significantly waste, on average, around eleven percent less food.

中文翻译：

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活动餐饮中的食物浪费：以高等教育为例

摘要高等教育部门为大量内部和外部会议，会议和其他活动提供餐饮服务。最近的研究表明，事件餐饮是造成食物浪费的重要因素。这项研究有两个主要目标：（a）了解如何在餐饮会议或活动中产生剩余食物；（b）描述环境因素和订购餐饮服务的人如何影响环境因素。这项工作结合了对活动组织者的实物浪费测量和调查，可以量化英格兰东北大学的食物浪费产生的事件。我们发现，各个场所和主要食品类别的平均浪费存在显着差异。关于点餐人员的影响，结果表明，经验丰富的活动组织者平均在很大程度上浪费了食物，