A Study of Plate Waste in a Food Service
Progress in Nutrition, cilt.23, sa.1, 2021 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 23 Sayı: 1
- Basım Tarihi: 2021
- Doi Numarası: 10.23751/pn.v23i1.11007
- Dergi Adı: Progress in Nutrition
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, EMBASE
- Anahtar Kelimeler: Food service, food waste, plate waste, menu, public employee
- Sağlık Bilimleri Üniversitesi Adresli: Evet
Özet
Objective: To determine the amount of plate waste of the personnel eating in a hospital food hall and to evaluate according to the food types. Design: A cross-sectional trial. Setting: Food hall of a state hospital in Istanbul. Main Outcome Measures: Plate wastes by food types. Analysis: In the analysis of quantitative variables, the interactive model was tested with two-way analysis of variance for the effects of 2 factors (meal and type of food). Results: During the research, 16,722 people's plate waste was weighed. 6.2% of the edible food that was served was disposed. The average amount of waste at dinner was found to be less than lunch (p<0.05). According to the type of food, pastry desserts are disposed the least in lunch (1.8%; 95% Cl, 1.67- 1.94) and the most in dinner (5.8%; 95% Cl, 4.78-5.50). Conclusions and Implications: In order for countries to create plans for preventing food loss, and waste, they must first conduct waste measurement research in every field of the aspect. Measuring food waste in institutional food services, determining the reasons, and informing the consumers are necessary for the continuation of sustainable development. Consumer awareness of food waste and food insecurity should be evaluated together.