Quantification of Food Waste in Food Services of the Universidad de Costa Rica

Authors

DOI:

https://doi.org/10.17533/udea.penh.v23n2a02

Keywords:

Food waste, restaurant, measurement, food services, food residues, food preparation waste, leftovers from meals, refuse from food preparation

Abstract

Background: Food wasted in retail in Latinamerica (15%) could supply the nutritional needs of 64% of the hungry in the region. Objective: To determine food waste in three food services of the Rodrigo Facio campus of the Universidad de Costa Rica, using the measurement guide of the Costa Rican Network to reduce food loss and waste. Materials and Methods: Waste in food services N1 and N2 were measured in 2018 and 2019, and in the N3 in 2019. In total 15 measurements were made following the methodology of the guide and they were reported as a percentage of total solids production. Results: Waste in total production was 15.0-16.6% in 2018 and 6.4-11.5% in 2019. No differences were found between food services in average production (p=0.1467), in the waste storage area (p=0.1293), nor food production (p = 0.7718). Differences in waste were found between food services in the service area: Waste in the service bar (p=0.0197), in plate/breakfast (p=0.0075), and in plate/lunch (p=0.0362). Conclusions: The amount of waste found is lower than that reported in other studies.

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Author Biographies

Cindy Hidalgo Víquez, Universidad de Costa Rica

Licenciada, docente e investigadora. Escuela de Nutrición, Universidad de Costa Rica. Montes de Oca, San José, Costa Rica.

Marcela Peña Vásquez, Universidad de Costa Rica

Magíster, nutricionista. Supervisora del área nutricional de los contratos de servicio de alimentación. Oficina de Servicios Generales, Sección Gestión de Servicios Contratados, Universidad de Costa Rica. Montes de Oca, San José, Costa Rica.

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Published

2021-06-28

How to Cite

Hidalgo Víquez, C., & Peña Vásquez, M. (2021). Quantification of Food Waste in Food Services of the Universidad de Costa Rica. Perspectivas En Nutrición Humana, 23(2), 143–157. https://doi.org/10.17533/udea.penh.v23n2a02

Issue

Section

Research

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