Food Waste Management Practices and Barriers to Progress in U.S. University Foodservice
Bibliographic Data
| ID | 15466459 |
|---|---|
| Authors | Aviva A Musicus (0000-0003-4404-8885, Harvard University, corresponding author), Ghislaine C Amsler Challamel (0000-0003-2761-4398, Stanford University), Robert Mckenzie (Harvard College, Cambridge, MA 02138, USA), Robert Tracy Mckenzie (Harvard College Observatory), Eric B Rimm (0000-0002-1402-7250, Harvard University), Stacy Blondin (0000-0001-9473-4782, Harvard University) |
| Year | 2022 |
| Volume | 19 |
| Issue | 11 |
| Pages | 6512-6512 |
| Publication date | 2022-05-27 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | International Journal of Environmental Research and Public Health (JOURNAL) |
| Journal identifiers | ISSN: 1661-7827 • E-ISSN: 1660-4601 |
| Publisher | Multidisciplinary Digital Publishing Institute (PUBLISHER • CH) |
| DOI | 10.3390/ijerph19116512 |
| PMID | 35682096 |
| OpenAlex | W4281781325 |
| Language | EN |
| Citations received | 3 |
| References cited | 15 |
Identifying institutional capacity to reduce and reallocate food waste is important to reduce both greenhouse gas emissions and food insecurity. The goal of this study was to examine food waste concern, reduction and repurposing strategies, and perceived barriers to these strategies among U.S. university foodservice representatives. We surveyed 57 U.S. university foodservice representatives about foodservice operations, campus food insecurity, food waste reduction and repurposing activities, and obstacles to composting and donating food waste. Data were collected September 2019-February 2020. Roughly three-quarters of respondents tracked campus food waste, reported that food waste reduction was a high/very high priority, and reported concern about campus food insecurity. The most common food-waste-reduction strategies included forecasting demand to prevent overproduction and preparing smaller batches. The most common repurposing strategies included donation and composting. Top barriers to food donation included liability concerns and lack of labor. Barriers to composting food included lack of infrastructure and knowledge/experience. Addressing perceived barriers to university foodservices' food waste reduction and repurposing efforts could lead to reduced greenhouse gas emissions and improved food security for millions of Americans
Agriculture · Business · Donation · Economic growth · Economics · Food insecurity · Food security · Food waste · Geography · Greenhouse gas · Repurposing · Waste management · Engineering · Food Waste Reduction and Sustainability · Municipal Solid Waste Management · Urban Agriculture and Sustainability
| Unique citing works | 3 |
|---|---|
| Citations per year | 1 |
| Citation span | 2023 - 2025 (3) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 3 |