Food waste perception of workplace canteen users — a case study

Detalhes bibliográficos
Autor(a) principal: Pires, Iva
Data de Publicação: 2022
Outros Autores: Machado, Jerusa, Rocha, Ada, Martins, Margarida Liz
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/36587
Resumo: Background: Food waste occurs in all stages of the food supply chain, namely in the food service sector. Understanding how much and why food is wasted and whether consumers are aware of it is essential to design effective interventions in this setting. This case study aims to compare the food waste perception by consumers and measure plate waste in a Portuguese workplace canteen in order to recognize if trained consumers can estimate his/her food waste. Methods: Data were collected from 160 users randomly selected attending a workplace canteen during one month. Plate waste was evaluated by the weighing method. Visual estimation was performed by each participant to evaluate food waste perception at the end of the meal. Consumers were also asked about reasons for wasting food. Results: Plate waste was 8.4% for soup, 9.0% for the main course, and 4.0% for dessert. These values follow the same trend of waste perceived by consumers for soup (R = 0.722; p < 0.001), main course (R = 0.674; p < 0.001), and dessert (R = 0.639; p < 0.001), showing a high relation between self-assessment and measured plate waste. Excessive portions (46.1%), dislike of meal flavor (18.6%), cooking method (8.8%), and texture (3.9%) were identified as the main causes for plate waste. Conclusions: Canteen users showed an accurate perception of their plate waste for all meal components. Excessive portions were identified by consumers as the main reason for plate waste.
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spelling Food waste perception of workplace canteen users — a case studyConsumer perceptionFood serviceFood wastePlate wasteWorkplace canteenBackground: Food waste occurs in all stages of the food supply chain, namely in the food service sector. Understanding how much and why food is wasted and whether consumers are aware of it is essential to design effective interventions in this setting. This case study aims to compare the food waste perception by consumers and measure plate waste in a Portuguese workplace canteen in order to recognize if trained consumers can estimate his/her food waste. Methods: Data were collected from 160 users randomly selected attending a workplace canteen during one month. Plate waste was evaluated by the weighing method. Visual estimation was performed by each participant to evaluate food waste perception at the end of the meal. Consumers were also asked about reasons for wasting food. Results: Plate waste was 8.4% for soup, 9.0% for the main course, and 4.0% for dessert. These values follow the same trend of waste perceived by consumers for soup (R = 0.722; p < 0.001), main course (R = 0.674; p < 0.001), and dessert (R = 0.639; p < 0.001), showing a high relation between self-assessment and measured plate waste. Excessive portions (46.1%), dislike of meal flavor (18.6%), cooking method (8.8%), and texture (3.9%) were identified as the main causes for plate waste. Conclusions: Canteen users showed an accurate perception of their plate waste for all meal components. Excessive portions were identified by consumers as the main reason for plate waste.Veritati - Repositório Institucional da Universidade Católica PortuguesaPires, IvaMachado, JerusaRocha, AdaMartins, Margarida Liz2022-02-03T12:35:59Z2022-02-012022-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/36587eng2071-105010.3390/su1403132485123453736000755387500001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-16T01:42:55Zoai:repositorio.ucp.pt:10400.14/36587Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:29:44.444927Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Food waste perception of workplace canteen users — a case study
title Food waste perception of workplace canteen users — a case study
spellingShingle Food waste perception of workplace canteen users — a case study
Pires, Iva
Consumer perception
Food service
Food waste
Plate waste
Workplace canteen
title_short Food waste perception of workplace canteen users — a case study
title_full Food waste perception of workplace canteen users — a case study
title_fullStr Food waste perception of workplace canteen users — a case study
title_full_unstemmed Food waste perception of workplace canteen users — a case study
title_sort Food waste perception of workplace canteen users — a case study
author Pires, Iva
author_facet Pires, Iva
Machado, Jerusa
Rocha, Ada
Martins, Margarida Liz
author_role author
author2 Machado, Jerusa
Rocha, Ada
Martins, Margarida Liz
author2_role author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Pires, Iva
Machado, Jerusa
Rocha, Ada
Martins, Margarida Liz
dc.subject.por.fl_str_mv Consumer perception
Food service
Food waste
Plate waste
Workplace canteen
topic Consumer perception
Food service
Food waste
Plate waste
Workplace canteen
description Background: Food waste occurs in all stages of the food supply chain, namely in the food service sector. Understanding how much and why food is wasted and whether consumers are aware of it is essential to design effective interventions in this setting. This case study aims to compare the food waste perception by consumers and measure plate waste in a Portuguese workplace canteen in order to recognize if trained consumers can estimate his/her food waste. Methods: Data were collected from 160 users randomly selected attending a workplace canteen during one month. Plate waste was evaluated by the weighing method. Visual estimation was performed by each participant to evaluate food waste perception at the end of the meal. Consumers were also asked about reasons for wasting food. Results: Plate waste was 8.4% for soup, 9.0% for the main course, and 4.0% for dessert. These values follow the same trend of waste perceived by consumers for soup (R = 0.722; p < 0.001), main course (R = 0.674; p < 0.001), and dessert (R = 0.639; p < 0.001), showing a high relation between self-assessment and measured plate waste. Excessive portions (46.1%), dislike of meal flavor (18.6%), cooking method (8.8%), and texture (3.9%) were identified as the main causes for plate waste. Conclusions: Canteen users showed an accurate perception of their plate waste for all meal components. Excessive portions were identified by consumers as the main reason for plate waste.
publishDate 2022
dc.date.none.fl_str_mv 2022-02-03T12:35:59Z
2022-02-01
2022-02-01T00:00:00Z
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dc.language.iso.fl_str_mv eng
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10.3390/su14031324
85123453736
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