Purpose

The 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/approach

Observation 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®).

Findings

Plate 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/value

This 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.

中文翻译：

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厨余管理：以大学食堂为例

目的

该研究分析了土耳其伊兹密尔大学食堂的餐盘垃圾量，以寻找减少大学餐盘垃圾的方法，提供可持续性并促进循环经济的发展，并提高对餐盘垃圾问题的认识。

设计/方法/方法

观察和半结构化访谈被用来确定盘子垃圾的数量和院士、学生和行政人员的意识水平，并为大学食堂的食物垃圾提出可持续的解决方案。使用定性分析软件 (MAXQDA®) 分析从半结构化访谈中获得的数据。

发现

由于缺乏预防措施，大学食堂的盘子浪费正在增加。院士、学生和行政人员都表现出低认识率。

原创性/价值

这项研究在理论上和实证上调查了食物浪费的主要原因之一，即大众消费场所的餐盘浪费，并从经济、社会和环境的角度评估了食物浪费的影响。