Sustainability analysis and impact assessment of food waste reduction campaign in Chinese higher institution: Towards cleaner environment and energy efficiency

Abstract

Food waste (FW) in China has drawn increasing global attention due to its significant environmental, economic, and societal impacts, necessitating effective management strategies. This study evaluates the “Empty Plate, Full Pocket” initiative, an educational campaign at Hainan Tropical Ocean University (HNTOU), to reduce FW in university canteens and its implications for cleaner production. Using direct weight calculations and questionnaire surveys, FW patterns, environmental emissions, and economic costs were analyzed in two service styles: self-service (SS) and table-service (TS). The campaign achieved an 83 % reduction in per capita FW for SS and 68 % for TS, resulting in an overall 50 % decrease in total FW. Rice and vegetables were the primary contributors to waste, with dissatisfaction with taste accounting for 80 % of FW. In TS settings, larger portion sizes led to higher waste levels. Environmental benefits derived from the initiative resulted in CO₂ emissions reduction by 86 % for TS and 64 % for SS, while FW-associated economic costs fell by 82 % in TS and 99 % in SS. The study also identified caloric content as a factor influencing purchasing behavior and highlighted key drivers of FW generation. The findings demonstrate how behavioral interventions can complement engineering approaches to address FW challenges, reduce environmental emissions, and enhance resource efficiency in institutional settings. This initiative showcases the potential of targeted campaigns to integrate sustainability principles and cleaner production practices, providing valuable insights for scalable FW management strategies in educational institutions and beyond.