From Plate to Planet: A Systematic Review and Meta-Analysis on Strategies to Reduce Plate Food Waste at Food Services

Nathalia Sernizon Guimarães (), Marcela Gomes Reis, Fernando Eustáquio de Matos Júnior, Luciano de Alvarenga Fontes, António Raposo (), Ariana Saraiva, Renata Puppin Zandonadi, Hmidan A. Alturki (), Najla A. Albaridi and Izabela M. Montezano de Carvalho
Additional contact information
Nathalia Sernizon Guimarães: Department of Nutrition, Nursing School, Universidade Federal de Minas Gerais, Alfredo Balena Avenue, 190, Room 314, Santa Efigênia, Belo Horizonte 30130-100, Minas Gerais, Brazil
Marcela Gomes Reis: Department of Nutrition, Nursing School, Universidade Federal de Minas Gerais, Alfredo Balena Avenue, 190, Room 314, Santa Efigênia, Belo Horizonte 30130-100, Minas Gerais, Brazil
Fernando Eustáquio de Matos Júnior: Department of Nutrition, Federal University of Juiz de Fora, Governador Valadares 35010-180, Minas Gerais, Brazil
Luciano de Alvarenga Fontes: Department of Agricultural Engineering, Vaz de Mello Consultoria e Perícia, Gonçalves Dias Street, 1181, Funcionários, Belo Horizonte 30140-091, Minas Gerais, Brazil
António Raposo: CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal
Ariana Saraiva: Research in Veterinary Medicine (I-MVET), Faculty of Veterinary Medicine, Lisbon University Centre, Lusófona University, Campo Grande 376, 1749-024 Lisboa, Portugal
Renata Puppin Zandonadi: Department of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Asa Norte, Brasilia 70910-900, Distrito Federal, Brazil
Hmidan A. Alturki: King Abdulaziz City for Science & Technology, Wellness and Preventive Medicine Institute—Health Sector, Riyadh 11442, Saudi Arabia
Najla A. Albaridi: Department of Health Science, College of Health and Rehabilitation, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
Izabela M. Montezano de Carvalho: Department of Nutrition and Health, Federal University of Viçosa, Viçosa 36570-900, Minas Gerais, Brazil

Sustainability, 2024, vol. 16, issue 20, 1-15

Abstract: Annually, over 931 million tons of plate food waste is generated in food services, affecting various aspects of sustainability. Therefore, this review aims to evaluate the most effective strategies or actions to reduce plate food waste. A systematic review and meta-analysis were conducted following a PROSPERO-registered protocol [#CRD42024501971], searching multiple databases and gray literature until August 2024. Studies evaluating strategies and actions against waste in various food services [restaurants, institutional services in hospitals, childcare centers, schools, universities, or businesses] were included, with no language, location, or date restrictions. The risk of bias was assessed using JBI tools. A random-effects meta-analysis was performed in R (version 4.2.1), with subgroup analyses based on intervention type, food service type, meal type, management, and distribution systems. Of the 6070 studies, 18 were included in the narrative synthesis and 6 in the meta-analysis. The most effective strategies or actions targeted clients (vs. employees), meals on plates (vs. trays), school canteens (vs. other services), self-managed establishments (vs. outsourced), and à la carte services (vs. self-service). In this sense, strategies focusing on clients, plate-served meals, school canteens, self-management, and à la carte services are more effective in reducing food waste. Further actions are needed in other areas like customers, trays, different kitchen types, outsourced services, and self-service menus.

Keywords: food service; food waste; sustainability; systematic review and meta-analysis (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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