活动餐饮中的食物浪费：以高等教育为例

IF 3.6 Q2 BUSINESS

Journal of Food Products Marketing Pub Date : 2020-05-03 DOI:10.1080/10454446.2020.1765935

D. S. Monteiro, Charlotte Brockbank, G. Heron

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引用次数: 4

摘要

摘要高等教育部门为大量的内部和外部会议、会议和其他活动提供餐饮服务。最近的研究表明，活动餐饮是食物浪费的重要来源。这项研究有两个主要目的：（a）了解餐饮会议或活动中的剩菜是如何产生的；以及（b）描述环境因素和点餐人是如何影响它的。这项工作将实物垃圾测量与对活动组织者的调查相结合，量化了英格兰东北部一所大学发生的食物垃圾事件。我们发现，不同场所和关键食品类别的平均浪费量存在显著差异。关于点餐者的影响，研究结果表明，经验丰富的活动组织者浪费的食物平均减少了约11%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Food Waste in Event Catering: A Case Study in Higher Education

ABSTRACT The higher education sector provides catering services for a significant number of internal and external meetings, conferences, and other events. Recent studies suggest that event catering is a significant generator of food waste. This research has two main aims: (a) to understand how leftover food in catered meetings or events is generated; and (b) describe how environmental factors and the person ordering catering service influence it. Combining physical waste measures with a survey to event organizers this work quantifies food waste generated events at a University in the Northeast of England. We find there are significant differences in the average waste across venues and key food categories. Regarding the impact of the person ordering food, the results suggest that experienced event organizers significantly waste, on average, around eleven percent less food.

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来源期刊

Journal of Food Products Marketing BUSINESS-

CiteScore

5.70

自引率

6.90%

发文量

期刊介绍： From food promotion and advertising through new food product development and consumer behavior research, the Journal of Food Products Marketing provides timely, practical articles that keep food marketers on the cutting edge of their profession. The journal includes refereed research studies as well as opinions, guidelines, and speeches by practitioners that contribute to the better practice and understanding of food marketing. The journal provides a single forum for both food marketing academicians and food marketing practitioners.