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Food Waste Management: A Case of Taiwanese High School Food Catering Service

Author

Listed:
  • Chung-Min Chu

    (Ph.D Program in Nutrition and Food Science, Fu Jen Catholic University, 510 Chung Cheng Road, Hsinchuang District, New Taipei City 24205, Taiwan
    These authors contributed equally to this work.)

  • Chueh Chih

    (Graduate Institute of Sport, Leisure and Hospitality Management, National Taiwan Normal University, 162, Section 1, Heping E. Road, Da’an District, Taipei City 10610, Taiwan
    These authors contributed equally to this work.)

  • Chih-Ching Teng

    (Department of Restaurant, Hotel and Institutional Management, Fu Jen Catholic University, 510 Chung Cheng Road, Hsinchuang District, New Taipei City 24205, Taiwan)

Abstract

This study aims to understand the current state of food waste in Taiwanese school food catering services and the causal configurations that make school food waste possible, as food waste management has generated considerable concern. Combining document analysis, direct weighing, observation, and semi-structured interviews, a mixed methodology was employed to collect data. In order to comprehend and quantify food waste, the amount of school lunch provided and food waste during a 35-day period were measured, as well as the inefficiency index of lunch food at the two schools. According to this study, the inefficiency index of all dishes offered at Y Senior High School by the same lunch caterer is lower than at X Girls High School. In addition, this study identifies seven factors that contribute to school food waste, comprising meal quality, rigid budget limitation, tracking and feedback system, unforeseen factors, partial eating behavior, environmental awareness, and lack of initiatives for reducing food waste. This research also proposes five strategies to improve the management of contracted catering companies in schools, thereby reducing school lunch waste from supply sources. Taiwan’s experience can serve as a model for countries in comparable situations and academically fills the gaps in the experiences of varied societies.

Suggested Citation

  • Chung-Min Chu & Chueh Chih & Chih-Ching Teng, 2023. "Food Waste Management: A Case of Taiwanese High School Food Catering Service," Sustainability, MDPI, vol. 15(7), pages 1-15, March.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:7:p:5947-:d:1110855
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    References listed on IDEAS

    as
    1. Luca Falasconi & Matteo Vittuari & Alessandro Politano & Andrea Segrè, 2015. "Food Waste in School Catering: An Italian Case Study," Sustainability, MDPI, vol. 7(11), pages 1-16, November.
    2. Paul Mukucha & Tecla Manyika & Garvin Madhuku & Felix Chari, 2020. "The effects of business process outsourcing on the quality of catering services in tertiary education industry in Zimbabwe," Cogent Business & Management, Taylor & Francis Journals, vol. 7(1), pages 1741314-174, January.
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