TRAY REMOVAL: A STRATEGIC APPROACH TO REDUCE FOOD WASTE IN COLLEGE DINING HALLS
Keywords:
food waste, trays, plates, restaurant.Abstract
Food waste has attracted the attention of organizations, politicians and researchers around the world, and has generated a series of efforts that seek to minimize the problem. The Food and Agriculture Organization of the United Nations estimates that about 1.3 billion tons of food are wasted annually. Among the sectors that have been studied in research, the public food sector stands out. This sector encompasses services where profit is not an objective, such as hospitals, nurseries, armed forces, college dining halls, etc. By improving the efficiency of the public sector food service, besides contributing to the reduction of food waste, it can positively corroborate the social, environmental and economic aspects. In this context, this paper studied food waste in a dining hall of a federal university in São Paulo State, which serves hundreds of consumers daily. The objective was to verify if the amount of food wasted was different among consumers who eat trays and dishes. Through the data collected, it was verified that users who used trays wasted more food than those who used dishes, suggesting that only dishes are available to consumers.
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