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Estimation of food waste generation represents the first step when considering efforts to reduce waste generation and monitor food waste reduction against set targets. This study reports on an estimation of food waste generated in university dining halls at Rhodes University, South Africa. Daily food waste generation was estimated at about 555g per student or 2tonnes across all sample dining halls,...
Reducing food waste is one of the key challenges of the food system and addressing it in the institutional catering industry can be a quick win. In particular, school canteens are a significant source of food waste and therefore embody a great opportunity to address food waste. The goal of our research is the development of guidelines for audit and self-assessment in measuring and managing food waste...
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