Toward food waste reduction at universities

Walter Leal Filho, Priscilla Cristina Cabral Ribeiro (), Andréia Faraoni Freitas Setti, Fardous Mohammad Safiul Azam, Ismaila Rimi Abubakar, Julen Castillo-Apraiz, Unai Tamayo, Pinar Gokcin Özuyar, Kamila Frizzo and Bruno Borsari
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Walter Leal Filho: Manchester Metropolitan University
Priscilla Cristina Cabral Ribeiro: Fluminense Federal University
Andréia Faraoni Freitas Setti: University of Aveiro
Fardous Mohammad Safiul Azam: Neijiang Normal University
Ismaila Rimi Abubakar: Imam Abdulrahman Bin Faisal University (Formerly, University of Dammam)
Julen Castillo-Apraiz: University of the Basque Country UPV/EHU
Unai Tamayo: University of the Basque Country UPV/EHU
Pinar Gokcin Özuyar: Bahçeşehir University
Kamila Frizzo: Federal University of Santa Maria
Bruno Borsari: Winona State University

Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, 2024, vol. 26, issue 7, No 10, 16585-16606

Abstract: Abstract Food waste is a serious problem, which undermines the achievement of many sustainable development goals (SDGs), despite their consideration in the agendas of many countries and companies. Notoriously, food waste (FW) causes different kinds of pollution that affect public health and social justice, while contributing to economic losses. This waste phenomenon has causes, drivers, and impacts that require rigorous assessments and effective approaches to mitigate its noxious effects, which are a serious concern for universities. Within these institutions, reducing food waste becomes a circular economy strategy, which is being utilized to assist in promoting sustainable development. However, there is a need for urgent attention to the specific causes of food waste and for consistent actions to reduce it, while boosting awareness in the campus community and triggering a change in students’ eating habits. The purpose of this study is to analyze what can be done to reduce the levels of food waste at universities. To achieve this, a review of the theme’s state of the art, which is inclusive of an overview of food waste production at universities around the world, is presented. The study employed a qualitative methodology where a comprehensive review of the literature and case studies analyses from selected world regions were considered. The data indicate that a broad variance exists in producing food waste among universities, from 0.12 to 50 kg/capita/day. More factors influence the problem (e.g., gender, age, season, consumer behavior), as well as strategies to solve and prevent it (e.g., composting, recycling, new designs of packages, trayless meals, education), and benefits leading toward food waste reductions from 13 to 50%. Also, four priority actions were identified to reduce food waste at universities, and these consist of planning and awareness, food preparation and storage, services, and direct waste reuse. With appropriate adaptations, these recommended actions should be deployed as means for reducing food waste at universities around the world, while expanding learning and education in sustainability.

Keywords: Sustainable development; Food waste; Food consumption; Universities; Preventive actions (search for similar items in EconPapers)
Date: 2024
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DOI: 10.1007/s10668-023-03300-2

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