ArticleFoods (Basel, Switzerland)2021
Food Waste and Qualitative Evaluation of Menus in Public University Canteens-Challenges and Opportunities.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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Who cites it
4 citing papers in PubMed.
- Reducing Plate Waste in Latvian Schools: Evaluating Interventions to Promote Sustainable Food Consumption Practices.Foods (Basel, Switzerland) · 2025Article
- The Gap in Sustainable Food Services in Public Institutions: The Perceptions of Young Consumers from Public Universities in the Madrid Region (Spain).Foods (Basel, Switzerland) · 2023Article
- Pilot Study to Reduce Added Salt on a University Canteen through the Use of an Innovative Dosage Equipment.Foods (Basel, Switzerland) · 2022Article
- Nutritional quality of lunch meals and plate waste in school lunch programme in Southern Thailand.Journal of nutritional science · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
backgroundThis study aims to evaluate food waste and menu quality in two canteens (A and B) from a Portuguese public university in order to identify challenges and opportunities to improve the food service.
methodsFood waste included the analysis of two canteens over 5 consecutive days by selective aggregate weighing. A qualitative evaluation of a 5-week menu cycle related to lunches was performed through the Qualitative Evaluation of Menus (AQE-d) method.
resultsBoth menus have "satisfactory" evaluations and lower adequacy to the dietary guidelines in criteria A, which evaluates general items from the dish, and in criteria B, which evaluates meat, fish and eggs. The calculated mean of food waste in both canteens exceeded the acceptable limit of 10%, except for the vegetarian (7.5%) dish in canteen A. The biggest waste was found in the vegetarian dish (16.8%) in canteen A. In meat dishes the conduit presents more waste (17.0%) than in fish and vegetarian dishes. Among these, the vegetables were the most wasted (25.3% and 27.9%, respectively).
conclusionThis work presents some insights to future interventions in the direction of a healthier and more sustainable foodservice.
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Registered trials
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