Investigating food waste management in college and university foodservice operations
type: CreativeWork
description: This study was designed to investigate foodservice administrators' attitudes and barriers regarding food waste management (FWM) in college and university foodservice operations. Research methods included focus group discussions and a national survey conducted both online and by mail. Survey questionnaires were e-mailed and/or mailed to delegates of the National Association of College and University Food Services, and 63 usable responses were received. Student t-tests and analysis of variance (ANOVA) were used to compare to test differences among groups. Educating customers about FWM was considered most likely to reduce food waste among suggested foodservice management activities. Composting was selected as most likely to reduce food waste among food disposal methods. Most respondents had positive attitudes regarding FWM, but limited space, lack of governmental enforcement and training employees were selected as three major barriers to FWM. Results varied depending on type of management, meal plans and production, residential dining halls, and source of information about FWM.
abstract: This study was designed to investigate foodservice administrators' attitudes and barriers regarding food waste management (FWM) in college and university foodservice operations. Research methods included focus group discussions and a national survey conducted both online and by mail. Survey questionnaires were e-mailed and/or mailed to delegates of the National Association of College and University Food Services, and 63 usable responses were received. Student t-tests and analysis of variance (ANOVA) were used to compare to test differences among groups. Educating customers about FWM was considered most likely to reduce food waste among suggested foodservice management activities. Composting was selected as most likely to reduce food waste among food disposal methods. Most respondents had positive attitudes regarding FWM, but limited space, lack of governmental enforcement and training employees were selected as three major barriers to FWM. Results varied depending on type of management, meal plans and production, residential dining halls, and source of information about FWM.
author: Kwon, Sockju
language: en_US
keywords: Health and environmental sciences, Social sciences, Education, Waste disposal, School administration, Environmental science
date published: 2009-08
date modified: 2026-07-27T21:19:06Z
provider: Texas Digital Library
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Texas Digital Library

PropertyValue
property ID: Handle
value: https://hdl.handle.net/11274/10798