A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
Food Waste in School Catering: An Italian Case Study
Food losses and waste are currently at the heart of academic debates, civil society initiatives, and political agendas. This paper investigates food waste in school catering services focusing on six schools located in the municipality of Verona (Italy). It aims to quantify food waste, as a measure of food catering inefficiency, to identify the main causes, and to suggest a set of prevention and reduction interventions. For these purposes food waste is defined as all the products discarded from the food chain while still preserving their nutritional value and complying with safety standards. The work shows a significant level of inefficiency in the school catering services, measured by the amount of food processed and still perfectly edible, but not served during the meals. On average more than 15% of the overall processed food is wasted. Among the causes identified in this study, four of them were more relevant than others because of their implications and impact on prevention: the lack of attention to dietary habits, the rigid food procurement specifications, the menu composition, and the meal presentation.
Food Waste in School Catering: An Italian Case Study
Food losses and waste are currently at the heart of academic debates, civil society initiatives, and political agendas. This paper investigates food waste in school catering services focusing on six schools located in the municipality of Verona (Italy). It aims to quantify food waste, as a measure of food catering inefficiency, to identify the main causes, and to suggest a set of prevention and reduction interventions. For these purposes food waste is defined as all the products discarded from the food chain while still preserving their nutritional value and complying with safety standards. The work shows a significant level of inefficiency in the school catering services, measured by the amount of food processed and still perfectly edible, but not served during the meals. On average more than 15% of the overall processed food is wasted. Among the causes identified in this study, four of them were more relevant than others because of their implications and impact on prevention: the lack of attention to dietary habits, the rigid food procurement specifications, the menu composition, and the meal presentation.
Food Waste in School Catering: An Italian Case Study
Luca Falasconi (author) / Matteo Vittuari (author) / Alessandro Politano (author) / Andrea Segrè (author)
2015
Article (Journal)
Electronic Resource
Unknown
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