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Author(s): Ferreira, Maria
Martins, Margarida
Rocha, Ada
Title: Food waste as an index of foodservice quality
Issue Date: 2013
Abstract: Purpose - The purpose of this paper is to evaluate waste at a Portuguese university setting in orderto suggest improvements on foodservice sustainability.Design/methodology/approach - The work was developed during four weeks in order to allowthe evaluation of parameters of an entire menu cycle. The index of waste/consumption (%) wasobtained by the ratio between plate waste and the quantity of foods distributed, subtracting the weightof leftovers.Findings - The average index of waste/consumption was approximately 24 percent, higher in thedays with a fish menu, values considered unacceptable. Each canteen user is served withapproximately 940 g of foods, from which only 660 g were effectively consumed, corresponding to 80 gof leftovers and 200 g of waste.Originality/value - It seems possible and desirable to reduce food waste in order to optimize foodunit profitability and sustainability. Reducing food waste will contribute to improve foodservicequality as well as consumer's satisfaction. Potential strategies to achieve this goal may includeprevious booking of meals, to adopt tray less during lunch and additionally analyze the eating patternsfor a particular forecasted meal, and then prepare and serve food based on the appropriate forecast.
Subject: Ciências da Saúde, Ciências médicas e da saúde
Health sciences, Medical and Health sciences
Scientific areas: Ciências médicas e da saúde
Medical and Health sciences
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional

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