DETERMINING THE AMOUNTS OF AND REASONS FOR PLATE WASTE IN A UNIVERSITY STAFF DINING HALLS

Bozdag A. N. S., ÇAKIROĞLU F. P.

FRESENIUS ENVIRONMENTAL BULLETIN, cilt.29, sa.9A, ss.8218-8227, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 29 Sayı: 9A
  • Basım Tarihi: 2020
  • Dergi Adı: FRESENIUS ENVIRONMENTAL BULLETIN
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aerospace Database, Agricultural & Environmental Science Database, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Environment Index, Geobase, Greenfile, Metadex, Pollution Abstracts, Veterinary Science Database, Civil Engineering Abstracts
  • Sayfa Sayıları: ss.8218-8227
  • Anahtar Kelimeler: Food Waste, Plate Gvaste, Catering service, Satisfaction, FOOD WASTE, NUTRITION PROGRAM
  • Ankara Üniversitesi Adresli: Evet

Özet

In this study, it was aimed to determine the amounts of and reasons for plate waste in staff dining halls of a university. A total of 1.361.502 kg of food was served during the study and 11.8% of it was discarded as plate waste. When a calculation was made considering the portion sizes of food and plate waste of only meat and meaty dishes during the course of the study, it was found out that the food enough to 231 people were discarded as plate waste. Participants were asked about the reasons for plate waste, and it was found that the most frequent responses were "I disliked its look/taste", "It was too oily", and "It was not hygienic enough". As a result, it is believed that necessary regulations to he made by considering the reasons for plate waste will increase satisfaction and reduce the rate of plate waste.