Determination of the Amount of Food Waste in the University Refectory and the Effect of Improvements Made to Reduce Food Waste

Basit Öğe Kaydı
dc.authorid0000-0002-1702-2586
dc.contributor.authorDemir Özer, Ezgi
dc.contributor.authorKüçükkatırcı Baykan, Hürmet
dc.contributor.authorEsen, Mustafa Kadir
dc.contributor.authorCanarslan, Büşra
dc.contributor.authorBoyacı, Dorukan
dc.contributor.authorŞenol, Vesile
dc.date.accessioned2025-01-30T12:18:53Z
dc.date.available2025-01-30T12:18:53Z
dc.date.issued2025en_US
dc.departmentKapadokya Üniversitesi, Sağlık Bilimleri Yüksekokulu, Beslenme ve Diyetetik Bölümü
dc.description.abstractDetermining the amount of food waste is crucial for identifying specific areas needing improvement and for measuring the effectiveness of implemented changes. This study aimed to assess food waste in university cafeterias before and after implementing menu improvements and nutritional awareness initiatives. Data collection included food waste measurements, nutrition knowledge seminars, and surveys conducted from December 2020 to August 2021. Menu improvements involved standardizing recipes and enhancing the texture, color, and flavor of meals. Educational initiatives, such as seminars, posters, and brochures, were used to raise awareness about food waste. Overall, food waste decreased significantly after menu changes, particularly in soups, main courses, and second courses (P < 0.05), with the exception of salads and desserts. There were no significant differences in participant characteristics before and after the improvements (P > 0.05). Satisfaction with menu quality and meal service increased significantly (P < 0.001), and participants’ awareness of food waste improved (P < 0.05). The findings indicate that menu improvements and increased nutritional awareness can effectively reduce food waste, thereby mitigating negative environmental and economic impacts.
dc.identifier.endpage57en_US
dc.identifier.issue1en_US
dc.identifier.startpage43en_US
dc.identifier.urihttps://doi.org/10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v09i1003
dc.identifier.urihttps://hdl.handle.net/20.500.12695/3189
dc.identifier.volume9en_US
dc.language.isotr
dc.relation.ispartofAYDIN GASTRONOMY
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/*
dc.subjectAwareness
dc.subjectfood waste
dc.subjectmenu improvement
dc.subjectrefectory
dc.titleDetermination of the Amount of Food Waste in the University Refectory and the Effect of Improvements Made to Reduce Food Waste
dc.typeArticle

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