Study inclusion and exclusion criteria
Inclusion criteria | Exclusion criteria |
---|---|
IC1. Peer-reviewed journal articles based on qualitative and quantitative investigations | EC1. Articles not congruent with food waste in educational institutions |
IC2. Peer-reviewed journal articles in English published on or before March 28, 2020 | EC2. Articles not directly connected with food waste generation in educational institutions (e.g. biogas plants, waste into power, techno-economic evaluation of biogas production, anaerobic digestion) |
IC3. Articles explicitly focusing on food waste in educational institutions | EC3. Duplicated articles with matching authors, title, volume, issue number and digital object identifier (DOI) |
EC4. Reviews, thesis papers, editorials, conference proceedings and conceptual articles |
Theoretical framework used in food waste in food service establishments in educational institutions
Theory | Author(s) |
---|---|
Inventory theory | (2015) |
Practice theory | Laakso (2017) |
Prospect theory | |
Social cognitive theory | , (2018) |
Social practice theory | |
Theory of planned behaviour | , (2019); (2019), (2020) |
Theory of psychic numbing | |
Theory of food waste | (2019) |
Theory of self-determination | Prescott (2019) |
Drivers of food waste in food service establishments
Type | Stage | Driver | Author(s) |
---|---|---|---|
Functional | Pre-consumer (production waste) | Menu composition, availability of competitive foods, substandard foods, meal plan, overproduction, food service quality, inadequate meal planning, regulatory requirements, contractual obligation, food service regime, serving style, meal presentation, procurement issues, perishability of certain food items, low attention to the dietary habits of consumers | (2020), (2005); (2019a); (2017), (2017); (2018), (2016); (2018), ; (2018), (2015) |
Behavioural | Pre-consumer (production waste) and post-consumer (consumption waste) | Self-efficacy, tendency to consume fast foods, attitude towards food waste, personal norms, social emotions of guilt and shame, staff’s perceptions of keeping track of food wastage | , ; (2019), (2019); (2020), ; (2016) |
Contextual | Pre-consumer (production waste) and post-consumer (consumption waste) | Dining environment, duration of eating time, food quality and palatability, timing of recess, portion size | (2018); Davidson (1979); Cohen (2016); (2017), (2013); ; Cohen (2016), (2017); ) |
Demographic | Post-consumer (consumption waste) | Child characteristics, age, gender, ethnicity | (2013), (2017); (2017); ); (2019), (2020) |
Operational strategies for food waste reduction
Level | Food waste reduction approaches (operational strategies) | Author(s) |
---|---|---|
Pre-consumer level | Pricing by portion | ) |
Improvement of taste and quality | ; , (2019) | |
Lunchtime extension | (2015), (2018); | |
Improvement of the atmosphere of the dining area | (2014) | |
Stability of tenure of the kitchen staff | (2019a); (2009) | |
Accurate prediction of the No. of consumers and better food production planning | (2019a); (2018) | |
Minimizing buffet service | (2015) | |
Hiring well-trained cooks | (2019) | |
Using locally grown and in-season foods | (2009) | |
Batch cooking | (2009), | |
Menu revision | (2015) | |
Matching portion sizes with age | (2017) | |
Post-consumer level | Going trayless | , ; Babich and Smith (2010) |
Teaching younger children to self-select | (2013), (2019) | |
Supervising meal consumption | Blondin (2014) | |
Allowing sharing and saving of leftovers | (2019); Blondin (2014) | |
Taste testing for better food choices |
Interventions for food waste reduction
Level | Food waste reduction approaches (interventions) | Author(s) |
---|---|---|
Pre-consumer | Displaying posters with educational messages | (2018) |
To-the-point prompt-type messages | (2013) | |
Increasing the awareness and education of the catering staff | (2017) | |
Post-consumer | Distribution of information leaflets related to food wastage education for parents or guardians | |
Exposure to films on related topics | ||
Providing nutrition education to children | Liz (2016) | |
Displaying banners to motivate individuals to “ask for less” according to their hunger level | Jagau (2017) | |
Pre- and post-consumers | Continuous communication | (2019a); (2018) |
Post-consumer | Financial and economic incentives | Sarjahani (2009) |
Rewards in the form of small prizes and emoticons can ensure a better selection | Hudgens (2016) |
Theme-based gaps and related potential research questions
Theme | Gaps | Potential research questions (RQs) |
---|---|---|
Drivers of food waste | Food waste in university food services is under-explored both at the pre- and post-consumer stages Food waste in school food services is under-researched at the pre-consumer level. The behavioural aspects helping increase or reduce food waste have remained confined mainly to norms regarding and attitudes towards waste, with various factors (e.g. preferences, willingness to take home leftovers, the tendency to over-order, shopping routine and table manners) remaining ignored by scholars The focus of school food service studies has been the nutritional aspect of meal consumption, with food waste just serving to assess nutritional loss There is very little information about the number and types of food service establishments in educational institutions or about the level of importance of such establishments in schools/universities, which limits the contextual insights about food waste Limited studies have delved into the role of parents in controlling the food waste of young children | Does the lack of a system for tracking food waste increase the same at the production level? Does the food service establishment under consideration consider the gender and age of consumers when deciding fixed portion sizes versus serving meals buffet style? To what extent do faulty inventory planning, procurement practices and menu composition contribute to food wastage in school catering? Does the availability of competitive foods such as fries, fast food and sodas affect the shopping routine and consequent waste in the pay-and-eat food service establishments in educational institutions? Does the number of food service establishments or their type affect the food waste generated in educational institutions? What are the differences between the antecedents of food waste by children in school and the antecedents of food waste in food service establishments outside schools in the presence of parents? |
Quantitative assessment of food waste | In spite of their cost-effectiveness, visual plate wastage methods are not used as much as the weighed plate waste method Most prior studies have measured food waste for a limited duration, ranging from three days to two weeks Food waste audits are an important way of assessing food waste, but only a few studies have conducted food waste audits Limited studies have discussed the methods of quantifying food waste that are being used by educational institutions, which limits the insights about the ground realities concerning the efforts to quantify and control food waste | Is there a substantial difference between the food waste measurement using visual methods (photograph, half waste and quarter waste) and the weighted plate waste method? Does the quantity of food waste in school and university food service establishments change with the change in seasons? What is the difference in the quantity of food wasted at the production, serving and plate levels after the introduction of food waste tracking systems in food service establishments in educational institutions? Will measuring plate waste in grams present a better picture of plate waste, or is it better to express it in percentage terms (meaning serving size)? Are educational institutions effectively using existing food waste quantification methods to provide inputs for food waste control? |
Assessment of the behavioural aspects of food waste | Few studies have tried to understand the behaviour of consumers, even though behaviour is a major cause of food waste, particularly in developed countries Demographic inputs, particularly ethnographic insights on the propensity to waste food, are limited in the past literature, even though researchers consider them important | What are the pro-environmental drivers of food waste reduction behaviour that may help with the formulation of effective food waste reduction strategies? What is the relationship between the cultural practices of a place/nation and food waste? How important are hedonic enjoyment, personal norms, guilt, social influence and greed in promoting/reducing food waste-related behaviours? |
Operational strategies for reducing food waste | Few studies have discussed the mapping and assessment of the potential benefits of initiating waste reduction measures at the micro level of the food service establishment Few studies have discussed food waste in terms of the emission costs associated with the consumption of food items and the consequent effect on food waste-related emissions Limited studies have tested the efficacy of the introduction of waste reduction approaches such as tasting, allowing food sharing, caretaker supervision and younger consumers’ self-selection of food items Limited case studies have observed the practical measures schools and universities have used to reduce food waste and to report the observations of these | Apart from the apparent implication of obtaining cost savings through reduced food waste, what are the other potential benefits of food waste reduction that can motivate food service establishments to reduce their food waste at the pre-consumer level? What is the likely effect of reducing the content of relatively high-emission foods such as proteins and meats in a meal and compensating for these with a higher amount of low-emission foods on the nutrition and satisfaction of consumers in educational institutions? How useful and effective are food waste reduction strategies based on saving leftovers and sharing food during lunch in educational institutions? What is the efficacy of the food waste reduction measures that educational institutions currently use? |
Interventions for inducing behavioural changes to mitigate food waste | Most of the studies that have discussed interventions have tested the efficacy of only one or two interventions and have not compared the effectiveness of the different interventions discussed There is a limited understanding of how financial incentives to reduce food waste should integrate with ways of promoting healthy eating behaviours to avoid obesity and non-nutritional calorie intake | Are informative and educational posters more effective in reducing food waste in schools than a nutritional and educational course offered once a year? What are the practical approaches to offering financial incentives to reduce food waste without promoting obsessive cleaning of the plate and the resultant obesity issues? |
Food diversion and food waste disposal processes | There are very few studies that have discussed the waste sorting systems used in food service establishments in educational institutions Very little knowledge is available in the literature about edible food recovery approaches and the diversion of recovered edible food to consumption through charity and donation Leftover lunch service appears a viable food diversion option in an educational setting, yet only one study has examined it, and in a limited context, at that | What are the operational and functional issues in implementing a waste-sorting system in food service establishments in educational institutions? What are the enablers and barriers that food service establishments may encounter in their efforts to divert food waste to food-insecure students? What is the feasibility of initiating a leftover lunch service in school and university cafeterias daily? |
Barriers to the implementation of food waste reduction strategies | There is a lack of understanding of the intention–attitude gap that may act as a barrier to the success of food waste prevention interventions No study has discussed the behavioural aspects of food waste in terms of the resistance offered against strategies initiated to mitigate such waste | What are the moderating influences that are likely to increase or decrease the attitude–intention gap? What are the roles of health consciousness, hygiene consciousness, food safety concerns and habits in increasing consumer resistance to food waste reduction strategies? |
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The authors acknowledge the Deanship of Scientific Research at King Faisal University for the financial support under Nasher Track (Grant No. 186300).
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International Register of Certificated Auditors (IRCA-Philippines)
Date Written: July 3, 2023
This research examines waste management practices pertaining to food and agricultural by-products in public markets within Zamboanga City, Philippines. The study adopts a comprehensive approach to assess current strategies employed by local authorities and market vendors to manage waste generated from these sectors. This research investigates the effectiveness of waste management systems in addressing the environmental and health concerns associated with food and agricultural by-product waste. The findings reveal that waste management practices in public markets in Zamboanga City are characterized by a mix of strengths and shortcomings. While the study identifies commendable efforts in waste segregation and recycling, significant gaps persist in terms of collection, disposal, and overall waste reduction strategies. Despite the existence of regulations and policies, the lack of awareness, limited infrastructure, and inadequate coordination among stakeholders hinder the proper implementation of waste management practices. The research highlights the pressing need for improved institutional support, enhanced education and awareness programs, and investment in infrastructure for efficient waste management systems. Addressing these challenges will contribute to the reduction of environmental pollution, minimize health risks, and foster sustainable development in Zamboanga City's public market ecosystem. This study provides valuable insights for policymakers, local authorities, and market vendors, offering recommendations to enhance waste management practices and promote a healthier and cleaner environment.
Keywords: waste management, food and agricultural by-products, public markets, Zamboanga City, Philippines, environmental sustainability, health implications
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Food waste, on the other hand, refers to. food that is of appropriate quality to eat but is discarded before it is consumed, either at the retail. location or by the final consumer (Lipinski et al ...
The applicability of the categorisation process for industrial food waste management is discussed. ... There is a considerable number of research papers published in prestigious scientific journals discussing the ... D.J.: A management framework for municipal solid waste systems and its application to food waste prevention. Systems 3, 133-151 ...
Fig. 1 below shows a bibliometric data overview of the 84 selected articles in the SLR by journal title, countries by continent, research methodologies, and year of publication. This sample came from a total of 32 journals, and the seven most recurring were: Waste Management (22), Resource, Conservation and Recycling (14), Sustainability (7), Journal of Cleaner Production (5), British Food ...
The review presented in this paper analyzes the content of 53 research articles published between 2010 and 2021 through a systematic review focused on food waste management and social innovation. The review is guided by the relevant research questions (RQs) to analyze the content of the reviewed papers.
Current research in food waste management The past decade has seen a significant increase in the amount of food waste-related scientific research that has been carried out. ... A more extensive review of 147 papers focusing on food waste management is presented in [36]. ... [30] Bernstad, A. and Jansen, J.L.C., 2012, Review of comparative LCAs ...
Each node within the system represents a distinct research paper that is directly connected to the original paper. Instead of employing a rudimentary citation tree, the papers are organized based on their degree of similarity. ... Again, for enabling universal food waste management system, the availability of food waste and food loss data as ...
In order to minimize such effects, the Internet of Things, big data-based systems, and various management models are used to reduce food waste in food supply chains. This paper provides a comprehensive review of IoT and big data-based food waste management models, algorithms, and technologies with the aim of improving resource efficiency and ...
Food Waste Management Decision Tree; and finally, the categorization process is illustrated with two case studies from the UK food industry. A visual model of the research approach used can be seen in Fig. 1. Definition of Food Waste The first aspect to look upon in order to improve food waste management is to define unambiguously the exact
Feature papers represent the most advanced research with significant potential for high impact in the field. ... Food waste is one of the main challenges threatening the sustainability of food systems, and its reduction is recognized as an urgent issue due to public concerns related to the expected growth of the world population, increasing ...
The Research Topic Sustainable Food Waste Management aims to be a forum to discuss the most salient issues of the current findings on food loss and waste and to identify novel areas of applied research. Food waste is linked to landfill disposal, resource consumption and greenhouse gas emissions, social poverty, and inequality ( Redlingshöfer ...
A systematic methodology to. identify types of food waste through a nine-stage catego-. rization is used in conjunction with a version of the waste. hierarchy applied to food products. For each ...
This paper hereby builds on and complements ongoing work of the EU Platform on Food Losses and Food Waste 1, and more particularly the framework for evaluating food waste prevention measures that is currently being developed by the EU Joint Research Centre (JRC) in Ispra (EU FLW, 2017). The innovation in this paper therefore does not lay in the ...
Fig. 1 shows the (cumulated) number of empirical, peer-reviewed papers published on food waste from 1980 to early 2017. It is apparent that the academic interest in consumer food waste has steadily increased. The scientific output of food waste-related papers has more than doubled over the course of the last five years.
Some of the papers reviewed [58, 104,[108][109][110][111] reported the potential of digitalization in reducing food waste, a critical issue in sustainable food systems transition and in the United ...
The increasing understanding of the role of suboptimal food purchase as a factor in environmental burden promoted the introduction of new methods into household food waste research (e.g. the wide ranging application of video systems and in-depth interviews, as opposed to the traditional methods of paper and pencil surveys).
Abstract. Food wastage and loss is the major problem faced globally and affects developing and developed countries equally. Lost and wasted food represents a missed opportunity to feed the growing world population. Food is wasted at all the levels of food supply chain. Food products are heterogenic in nature and types of food waste and its ...
One of the main challenges of the current food systems is waste generation. Inefficiencies in food systems can be perceived through the unsustainable use of natural resources and large amounts of food loss and waste (Chaboud and Daviron, 2017; FAO, 2019; Messner et al., 2021; Willett et al., 2019).In this sense, promoting sustainable development in food systems is impossible without addressing ...
Food waste is a global issue with significant economic, social, and environmental impacts. Addressing this problem requires a multifaceted approach; one promising avenue is using artificial intelligence (AI) technologies. This article explores the potential for AI to tackle food waste and enhance the circular economy and discusses the current state of food waste and the circular economy ...
Wasted food is a major global environmental, social, and economic challenge. According to scientific research, approximately one-third of the food produced in the U.S. is never eaten. When food is produced but unnecessarily wasted, all the resources used to grow the food - water, energy, fertilizers - and the resources used to transport it ...
To determine the optimal network design for food waste management systems, this paper develops a multi-objective mixed integer non-linear model from economic, energy, environmental, and social perspectives that integrates different treatment technologies into the three-phase separation pre-treatment. The proposed model was applied to a food ...
To achieve sustainable development, an efficient and time-effective management of waste, including household, industrial, and food waste, is crucial. This paper introduces an intelligent food waste (FW) identification and analysis system based on convolution neural network (CNN), significantly enhanced by the application of fine-tuning.
Food waste is a major factor in global warming, loss of biodiversity, and pollution, as well as a strain on our waste management systems. Food that has been produced and is not being consumed ...
From the perspective of practice, the study recommended actionable strategies to help managers mitigate food waste.,The authors have made a novel contribution to the research on food waste reduction by identifying theme-based research gaps, suggesting potential research questions and proposing a framework based on the open-systems approach to ...
Food waste reduction therefore offers multi-faceted benefits, by improving food security, addressing climate change, saving money for consumers and reducing pressures on land, water, biodiversity and waste management systems. A food waste hierarchy has been established, with the top priorities being food waste prevention and redistribution for ...
The research highlights the pressing need for improved institutional support, enhanced education and awareness programs, and investment in infrastructure for efficient waste management systems. Addressing these challenges will contribute to the reduction of environmental pollution, minimize health risks, and foster sustainable development in ...