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Food Waste Management Practices and Barriers to Progress in U.S. University Foodservice

Author

Listed:
  • Aviva A. Musicus

    (Department of Social and Behavioral Sciences, Harvard T.H. Chan School of Public Health, 655 Huntington Avenue, Boston, MA 02115, USA)

  • Ghislaine C. Amsler Challamel

    (Menus of Change University Research Collaborative, Stanford University, Stanford, CA 94305, USA)

  • Robert McKenzie

    (Harvard College, Cambridge, MA 02138, USA)

  • Eric B. Rimm

    (Department of Nutrition, Harvard T.H. Chan School of Public Health, 655 Huntington Avenue, Boston, MA 02115, USA
    Department of Epidemiology, Harvard T.H. Chan School of Public Health, 677 Huntington Avenue, Boston, MA 02115, USA)

  • Stacy A. Blondin

    (Department of Nutrition, Harvard T.H. Chan School of Public Health, 655 Huntington Avenue, Boston, MA 02115, USA)

Abstract

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.

Suggested Citation

  • Aviva A. Musicus & Ghislaine C. Amsler Challamel & Robert McKenzie & Eric B. Rimm & Stacy A. Blondin, 2022. "Food Waste Management Practices and Barriers to Progress in U.S. University Foodservice," IJERPH, MDPI, vol. 19(11), pages 1-9, May.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:11:p:6512-:d:825325
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    Citations

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    Cited by:

    1. Amin Wang & Xi Luo & Xiaojun Liu & Yongkai Sun, 2024. "How to Reduce College Students’ Food Waste Behavior: From the Perspective of College Canteen Catering Modes," Sustainability, MDPI, vol. 16(9), pages 1-28, April.
    2. Bianca Cezara Archip & Ioan Banatean-Dunea & Dacinia Crina Petrescu & Ruxandra Malina Petrescu-Mag, 2023. "Determinants of Food Waste in Cluj-Napoca (Romania): A Community-Based System Dynamics Approach," IJERPH, MDPI, vol. 20(3), pages 1-22, January.
    3. Sofia Sousa Silva & Ana Cristina Pereira & Bebiana Marques & Margarida Liz Martins, 2024. "Inadequacy of Meals Served and Food Waste in a Portuguese University Canteen," Sustainability, MDPI, vol. 16(10), pages 1-10, May.
    4. Walter Leal Filho & Priscilla Cristina Cabral Ribeiro & Andréia Faraoni Freitas Setti & Fardous Mohammad Safiul Azam & Ismaila Rimi Abubakar & Julen Castillo-Apraiz & Unai Tamayo & Pinar Gokcin Özuyar, 2024. "Toward food waste reduction at universities," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 26(7), pages 16585-16606, July.

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