Effect of Food Serving Style on Quantity and Composition of Food Waste Generated from University Canteens: A Study at Mulawarman University, Indonesia
6 Pages Posted: 31 Jul 2018
Date Written: May 31, 2018
Food waste is a major global problem affecting food security and sustainability of food supply chain. Actual data are important to formulate the possible interventions and management to reduce food waste. Few studies have been done to evaluate the factors behind wasted food in the hospitality sector, especially in Indonesia and other developing countries. The aim of this research was to assess the quantity and composition the food waste generated from vendors with different serving styles. The study was conducted at Mulawarman University, Indonesia during September-October 2017. Sixteen vendors were purposively included in the study to represent 50% of the vendors of each serving style across the campus. There were 6 vendors serving only pre-made food, 4 vendors serving only à la carte food and 6 vendors serving both styles.
The duration of measurement was 5 days in each canteen. Food waste was collected and quantified according to the Food Loss and Waste Protocol of the United Nations Environment Programme. In total, à la carte vendors produced highest amount of food waste (59 g/portion). Meanwhile, vendors serving only pre-made food produced the lowest amount of food waste (44 g/portion). Staple food was the most food being wasted followed by fruit and vegetables, which were accounted for 43 and 32% of wasted food, respectively. However, there was no significant difference between the food wastes generated from both types of service. Monitoring the management system in the kitchen is important to prevent disposing avoidable waste.
Keywords: Food waste; institutional food service; canteen; serving style
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