Tackling food waste in a university food service operation: a case study

Abstract

The challenge of food waste in the university food service setting, especially from a systems perspective is understudied. This is a major gap as the effective management of food waste requires a holistic approach as the parts of the system are interdependent. This exploratory study applies a systems theory to investigate food waste prevention. Organisational documents were analysed, in-depth interviews, focus group discussions and participant observations were conducted. The study reveals that even though food waste remains a challenge in the case university, prevention efforts were implemented. These include automated stock forecasting, use of specifications, appropriate receiving and storage practices, stock monitoring, use of standardised recipes, production of good quality meals in correct quantities, temperature and time controls, meal auditing and correct portioning. The study's findings can be applied in the development of food waste management policies and procedures in the universities and the wider catering sector.