Investigating food waste management in college and university foodservice operations
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.
Health and environmental sciences, Social sciences, Education, Waste disposal, School administration, Environmental science
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