INVESTIGATION OF PLATE WASTE IN UNIVERSITY REFECTO

Abstract

Food waste is a crucial global problem in the world. It is also a crucial issue for food services, consumers etc. Food is wasted throughout the entire food chain. At the consumer level, 35 percent of wasted food occurs. One of the main causes of food waste at consumer level is determined as “plate waste”. Although, the issue needs sustainable solutions to decrease food waste, there is no permanent solutions in mass consumption places about food waste such as refectories, cafeterias. The aim of the study is to analyse the amount of plate waste in Yaşar University (YU) refectories in İzmir by observation method and to find ways of minimizing food waste in YU, providing sustainability and contributing to the development of circular economy and raising awareness about food waste problem. For this research, the food waste at the YU refectories in Izmir was analysed by observation method. For 1-week observation study, a total of 3883 trays were examined throughout the Main campus and T blocks. It is determined that the biggest percentage is the main course and more than 50 percent of trays consist of waste in YU refectories.