FOOD WASTE: EVIDENCE FROM A UNIVERSITY DINING HALL IN BRAZIL

Deliberador, Lucas Rodrigues; Batalha, Mário Otávio; Chung, Michelle; César, Aldara da Silva

Lucas Rodrigues Deliberador deliberadorlucas@gmail.com

Universidade Federal de São Carlos, Departamento de Engenharia de Produção, São Carlos, SP, Brazil

http://orcid.org/0000-0003-3241-6089

Mário Otávio Batalha dmob@ufscar.br

Universidade Federal de São Carlos, Departamento de Engenharia de Produção, São Carlos, SP, Brazil

http://orcid.org/0000-0003-2711-3358

Michelle Chung michelle.dsp.chung@gmail.com

University of Massachusetts Amherst, Department of Landscape Architecture and Regional Planning, Amherst, Massachusetts, United States of America

http://orcid.org/0000-0003-1072-5729

Aldara da Silva César aldaracesar@id.uff.br

Universidade Federal Fluminense, Departamento de Engenharia de Agronegócios, Volta Redonda, RJ, Brazil

http://orcid.org/0000-0002-8140-0270

deliberadorlucas@gmail.com

dmob@ufscar.br

michelle.dsp.chung@gmail.com

aldaracesar@id.uff.br

AUTHORS CONTRIBUTIONS

Lucas Rodrigues Deliberador worked on the conceptualization and theoretical-methodological approach, theoretical review, data collection, and data analysis. Mário Otávio Batalha and Aldara da Silva César were the supervisors of the work and collaborated on the conceptualization and theoretical-methodological approach, and the theoretical review. The theoretical review was also conducted by Michelle Chung. All authors worked together in the writing and final revision of the manuscript.

Variable	Perception	Reference
Variable	Quality	Reference
FW1	Taste	*Betz et al. (2015)Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry - Magnitude and potential for reduction. Waste Management, 35, 218-226. doi: 10.1016/j.wasman.2014.09.015 https://doi.org/10.1016/j.wasman.2014.09... ; Mirosa et al. (2016)Mirosa, M., Munro, H., Mangan-Walker, E., & Pearson, D. (2016). Reducing waste of food left on plates. British Food Journal, 118(9), 2326-2343. doi: 10.1108/BFJ-12-2015-0460 https://doi.org/10.1108/BFJ-12-2015-0460... ; Painter et al. (2016)Painter, K., Thondhlana, G., & Kua, H. W. (2016). Food waste generation and potential interventions at Rhodes University, South Africa. Waste Management, 56, 491-497. doi: 10.1016/j.wasman.2016.07.013 https://doi.org/10.1016/j.wasman.2016.07... ; Jagau e Vyrastekova (2017)Jagau, H. L., & Vyrastekova, J. (2017). Behavioral approach to food waste: an experiment. British Food Journal, 119(4), 882-894. doi: 10.1108/BFJ-05-2016-0213 https://doi.org/10.1108/BFJ-05-2016-0213... ; Lorenz et al. (2017)Lorenz, B. A.-S., Hartmann, M., & Langen, N. (2017). What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens. Appetite, 116, 45-56. doi: 10.1016/j.appet.2017.04.014 https://doi.org/10.1016/j.appet.2017.04.... ; Alias et al. (2017)Alias, A. R., Mohd Mokhlis, N. A., & Zainun, N. Y. (2017). Baseline for food waste generation - A case study in Universiti Tun Hussein Onn Malaysia cafeterias. IOP Conference Series: Materials Science and Engineering, 271, 012045. doi: 10.1088/1757-899X/271/1/012045 https://doi.org/10.1088/1757-899X/271/1/... ; Qi e Roe (2017)Qi, D., & Roe, B. E. (2017). Foodservice Composting Crowds Out Consumer Food Waste Reduction Behavior in a Dining Experiment. American Journal of Agricultural Economics, 99(5), 1159-1171. doi: 10.1093/ajae/aax050 https://doi.org/10.1093/ajae/aax050... ; Lorenz e Langen (2018)Lorenz, B. A., & Langen, N. (2018). Determinants of how individuals choose, eat and waste: Providing common ground to enhance sustainable food consumption out‐of‐home. International Journal of Consumer Studies, 42(1), 35-75. doi: 10.1111/ijcs.12392 https://doi.org/10.1111/ijcs.12392... ; Youngs et al. (1983)Youngs, A., Nobis, G., & Town, P. (1983). Food waste from hotels and restaurants in the U.K. Waste Management & Research, 1(4), 295-308. doi: 10.1016/0734-242X(83)90034-4 https://doi.org/10.1016/0734-242X(83)900... ; Kuo e Shih (2016)Kuo, C., & Shih, Y. (2016). Gender differences in the effects of education and coercion on reducing buffet plate waste. Journal of Foodservice Business Research, 19(3), 223-235. doi: 10.1080/15378020.2016.1175896 https://doi.org/10.1080/15378020.2016.11... ; Marais et al. (2017)*Marais, M., Smit, Y., Koen, N., & Lötze, E. (2017). Are the attitudes and practices of foodservice managers, catering personnel and students contributing to excessive food wastage at Stellenbosch University? South African Journal of Clinical Nutrition, 30(3), 60-67. doi: 10.1080/16070658.2017.1267348 https://doi.org/10.1080/16070658.2017.12... .
FW2	Odor
FW3	Appearance
FW4	Texture
FW5	Temperature
FW6	Preparation/Cooking	*Youngs et al. (1983)Youngs, A., Nobis, G., & Town, P. (1983). Food waste from hotels and restaurants in the U.K. Waste Management & Research, 1(4), 295-308. doi: 10.1016/0734-242X(83)90034-4 https://doi.org/10.1016/0734-242X(83)900... ; Betz et al. (2015)Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry - Magnitude and potential for reduction. Waste Management, 35, 218-226. doi: 10.1016/j.wasman.2014.09.015 https://doi.org/10.1016/j.wasman.2014.09... ; Rizk e Perão (2015)Rizk, M., & Perão, B. (2015). Diagnosis of food waste generation in a university restaurant. In WASTES 2015 - Solutions, Treatments and Opportunities (pp. 265-269). CRC Press. ; Zotesso et al. (2016)Zotesso, J., Cossich, E., Colares, L., & Tavares, C. (2016). Analysis of solid waste generation in a university cafeteria in Brazil: A case study. Environmental Engineering and Management Journal, 15(10), 2327-2336. doi: 10.30638/eemj.2016.254 https://doi.org/10.30638/eemj.2016.254... ; Lorenz et al. (2017)Lorenz, B. A.-S., Hartmann, M., & Langen, N. (2017). What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens. Appetite, 116, 45-56. doi: 10.1016/j.appet.2017.04.014 https://doi.org/10.1016/j.appet.2017.04.... ; Marais et al. (2017)Marais, M., Smit, Y., Koen, N., & Lötze, E. (2017). Are the attitudes and practices of foodservice managers, catering personnel and students contributing to excessive food wastage at Stellenbosch University? South African Journal of Clinical Nutrition, 30(3), 60-67. doi: 10.1080/16070658.2017.1267348 https://doi.org/10.1080/16070658.2017.12... ; Lorenz e Langen (2018)*Lorenz, B. A., & Langen, N. (2018). Determinants of how individuals choose, eat and waste: Providing common ground to enhance sustainable food consumption out‐of‐home. International Journal of Consumer Studies, 42(1), 35-75. doi: 10.1111/ijcs.12392 https://doi.org/10.1111/ijcs.12392... .
FW7	Menu Composition	Babich e Smith (2010)Babich, R., & Smith, S. (2010). “Cradle to Grave”: An Analysis of Sustainable Food Systems in a University Setting. Journal of Culinary Science & Technology, 8(4), 180-190. doi: 10.1080/15428052.2010.535747 https://doi.org/10.1080/15428052.2010.53... ; *Mirosa et al. (2016)Mirosa, M., Munro, H., Mangan-Walker, E., & Pearson, D. (2016). Reducing waste of food left on plates. British Food Journal, 118(9), 2326-2343. doi: 10.1108/BFJ-12-2015-0460 https://doi.org/10.1108/BFJ-12-2015-0460... ; Zotesso et al. (2016)Zotesso, J., Cossich, E., Colares, L., & Tavares, C. (2016). Analysis of solid waste generation in a university cafeteria in Brazil: A case study. Environmental Engineering and Management Journal, 15(10), 2327-2336. doi: 10.30638/eemj.2016.254 https://doi.org/10.30638/eemj.2016.254... ; Kuo e Shih (2016)Kuo, C., & Shih, Y. (2016). Gender differences in the effects of education and coercion on reducing buffet plate waste. Journal of Foodservice Business Research, 19(3), 223-235. doi: 10.1080/15378020.2016.1175896 https://doi.org/10.1080/15378020.2016.11... ; Lorenz et al. (2017)Lorenz, B. A.-S., Hartmann, M., & Langen, N. (2017). What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens. Appetite, 116, 45-56. doi: 10.1016/j.appet.2017.04.014 https://doi.org/10.1016/j.appet.2017.04.... ; Lorenz e Langen (2018)*Lorenz, B. A., & Langen, N. (2018). Determinants of how individuals choose, eat and waste: Providing common ground to enhance sustainable food consumption out‐of‐home. International Journal of Consumer Studies, 42(1), 35-75. doi: 10.1111/ijcs.12392 https://doi.org/10.1111/ijcs.12392... .
	Portion Size
FW8	Amount of protein served by the dining hall employees	*Youngs et al. (1983)Youngs, A., Nobis, G., & Town, P. (1983). Food waste from hotels and restaurants in the U.K. Waste Management & Research, 1(4), 295-308. doi: 10.1016/0734-242X(83)90034-4 https://doi.org/10.1016/0734-242X(83)900... ; Al-Domi et al. (2011)Al-Domi, H., Al-Rawajfe, H., Aboyousif, F., Yaghi, S., Mashal, R., & Fakhoury, J. (2011). Determining and Addressing Food Plate Waste in a Group of Students at the University of Jordan. Pakistan Journal of Nutrition, 10(9), 871-878. doi: 10.3923/pjn.2011.871.878 https://doi.org/10.3923/pjn.2011.871.878... ; Betz et al. (2015)Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry - Magnitude and potential for reduction. Waste Management, 35, 218-226. doi: 10.1016/j.wasman.2014.09.015 https://doi.org/10.1016/j.wasman.2014.09... ; Mirosa et al. (2016)Mirosa, M., Munro, H., Mangan-Walker, E., & Pearson, D. (2016). Reducing waste of food left on plates. British Food Journal, 118(9), 2326-2343. doi: 10.1108/BFJ-12-2015-0460 https://doi.org/10.1108/BFJ-12-2015-0460... ; Painter et al. (2016)Painter, K., Thondhlana, G., & Kua, H. W. (2016). Food waste generation and potential interventions at Rhodes University, South Africa. Waste Management, 56, 491-497. doi: 10.1016/j.wasman.2016.07.013 https://doi.org/10.1016/j.wasman.2016.07... ; Kuo e Shih (2016)Kuo, C., & Shih, Y. (2016). Gender differences in the effects of education and coercion on reducing buffet plate waste. Journal of Foodservice Business Research, 19(3), 223-235. doi: 10.1080/15378020.2016.1175896 https://doi.org/10.1080/15378020.2016.11... ; Jagau e Vyrastekova (2017)Jagau, H. L., & Vyrastekova, J. (2017). Behavioral approach to food waste: an experiment. British Food Journal, 119(4), 882-894. doi: 10.1108/BFJ-05-2016-0213 https://doi.org/10.1108/BFJ-05-2016-0213... ; Lorenz et al. (2017)Lorenz, B. A.-S., Hartmann, M., & Langen, N. (2017). What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens. Appetite, 116, 45-56. doi: 10.1016/j.appet.2017.04.014 https://doi.org/10.1016/j.appet.2017.04.... ; Marais et al. (2017)Marais, M., Smit, Y., Koen, N., & Lötze, E. (2017). Are the attitudes and practices of foodservice managers, catering personnel and students contributing to excessive food wastage at Stellenbosch University? South African Journal of Clinical Nutrition, 30(3), 60-67. doi: 10.1080/16070658.2017.1267348 https://doi.org/10.1080/16070658.2017.12... ; Lorenz e Langen (2018)*Lorenz, B. A., & Langen, N. (2018). Determinants of how individuals choose, eat and waste: Providing common ground to enhance sustainable food consumption out‐of‐home. International Journal of Consumer Studies, 42(1), 35-75. doi: 10.1111/ijcs.12392 https://doi.org/10.1111/ijcs.12392... .
FW9	Amount of other food served by the dining hall consumers
	Satiety
FW10	Degree of satiation of the consumers before they had the meal	Bankson (2009)Bankson, J. D. (2009). Food rescue system for UVa dining and Charlottesville community. In 2009 Systems and Information Engineering Design Symposium (pp. 85-89). IEEE. doi: 10.1109/SIEDS.2009.5166160 https://doi.org/10.1109/SIEDS.2009.51661... ; *Betz et al. (2015)Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry - Magnitude and potential for reduction. Waste Management, 35, 218-226. doi: 10.1016/j.wasman.2014.09.015 https://doi.org/10.1016/j.wasman.2014.09... ; Mirosa et al. (2016)Mirosa, M., Munro, H., Mangan-Walker, E., & Pearson, D. (2016). Reducing waste of food left on plates. British Food Journal, 118(9), 2326-2343. doi: 10.1108/BFJ-12-2015-0460 https://doi.org/10.1108/BFJ-12-2015-0460... ; Painter et al. (2016)Painter, K., Thondhlana, G., & Kua, H. W. (2016). Food waste generation and potential interventions at Rhodes University, South Africa. Waste Management, 56, 491-497. doi: 10.1016/j.wasman.2016.07.013 https://doi.org/10.1016/j.wasman.2016.07... ; Lorenz et al. (2017)*Lorenz, B. A.-S., Hartmann, M., & Langen, N. (2017). What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens. Appetite, 116, 45-56. doi: 10.1016/j.appet.2017.04.014 https://doi.org/10.1016/j.appet.2017.04.... .
	Time
FW11	Time available to consumers to have the meal	*Al-Domi et al. (2011)Al-Domi, H., Al-Rawajfe, H., Aboyousif, F., Yaghi, S., Mashal, R., & Fakhoury, J. (2011). Determining and Addressing Food Plate Waste in a Group of Students at the University of Jordan. Pakistan Journal of Nutrition, 10(9), 871-878. doi: 10.3923/pjn.2011.871.878 https://doi.org/10.3923/pjn.2011.871.878... ; Betz et al. (2015)Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry - Magnitude and potential for reduction. Waste Management, 35, 218-226. doi: 10.1016/j.wasman.2014.09.015 https://doi.org/10.1016/j.wasman.2014.09... ; Mirosa et al. (2016)Mirosa, M., Munro, H., Mangan-Walker, E., & Pearson, D. (2016). Reducing waste of food left on plates. British Food Journal, 118(9), 2326-2343. doi: 10.1108/BFJ-12-2015-0460 https://doi.org/10.1108/BFJ-12-2015-0460... ; Painter et al. (2016)Painter, K., Thondhlana, G., & Kua, H. W. (2016). Food waste generation and potential interventions at Rhodes University, South Africa. Waste Management, 56, 491-497. doi: 10.1016/j.wasman.2016.07.013 https://doi.org/10.1016/j.wasman.2016.07... ; Lorenz et al. (2017)Lorenz, B. A.-S., Hartmann, M., & Langen, N. (2017). What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens. Appetite, 116, 45-56. doi: 10.1016/j.appet.2017.04.014 https://doi.org/10.1016/j.appet.2017.04.... ; Lorenz e Langen (2018)*Lorenz, B. A., & Langen, N. (2018). Determinants of how individuals choose, eat and waste: Providing common ground to enhance sustainable food consumption out‐of‐home. International Journal of Consumer Studies, 42(1), 35-75. doi: 10.1111/ijcs.12392 https://doi.org/10.1111/ijcs.12392... .
	Emotion
FW12	Consumer stress level during the meal	Randall e Sanjur (1981)Randall, E., & Sanjur, D. (1981). Food preferences-their conceptualization and relationship to consumption†. Ecology of Food and Nutrition, 11(3), 151-161. doi: 10.1080/03670244.1981.9990671 https://doi.org/10.1080/03670244.1981.99... ; *Al-Domi et al. (2011)Al-Domi, H., Al-Rawajfe, H., Aboyousif, F., Yaghi, S., Mashal, R., & Fakhoury, J. (2011). Determining and Addressing Food Plate Waste in a Group of Students at the University of Jordan. Pakistan Journal of Nutrition, 10(9), 871-878. doi: 10.3923/pjn.2011.871.878 https://doi.org/10.3923/pjn.2011.871.878... ; Betz et al. (2015)Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry - Magnitude and potential for reduction. Waste Management, 35, 218-226. doi: 10.1016/j.wasman.2014.09.015 https://doi.org/10.1016/j.wasman.2014.09... ; Mirosa et al. (2016)Mirosa, M., Munro, H., Mangan-Walker, E., & Pearson, D. (2016). Reducing waste of food left on plates. British Food Journal, 118(9), 2326-2343. doi: 10.1108/BFJ-12-2015-0460 https://doi.org/10.1108/BFJ-12-2015-0460... ; Lorenz e Langen (2018); Rizk e Perão (2015)Lorenz, B. A., & Langen, N. (2018). Determinants of how individuals choose, eat and waste: Providing common ground to enhance sustainable food consumption out‐of‐home. International Journal of Consumer Studies, 42(1), 35-75. doi: 10.1111/ijcs.12392 https://doi.org/10.1111/ijcs.12392... ; Jagau e Vyrastekova (2017)Jagau, H. L., & Vyrastekova, J. (2017). Behavioral approach to food waste: an experiment. British Food Journal, 119(4), 882-894. doi: 10.1108/BFJ-05-2016-0213 https://doi.org/10.1108/BFJ-05-2016-0213... ; Marais et al. (2017)*Marais, M., Smit, Y., Koen, N., & Lötze, E. (2017). Are the attitudes and practices of foodservice managers, catering personnel and students contributing to excessive food wastage at Stellenbosch University? South African Journal of Clinical Nutrition, 30(3), 60-67. doi: 10.1080/16070658.2017.1267348 https://doi.org/10.1080/16070658.2017.12... .

Category	oScholarship Students oUndergraduate & Graduate Students oAdministrative Officers & Trainees oProfessors oVisitors
Gender	☐ Male ☐ Female
Age	☐ 18 ☐ 19 - 25 ☐ 26 - 30 ☐ 31 - 40 ☐ ≥ 41
Which dishware did you use today in your meal?	☐ Plate ☐Tray
What protein did you consume today?	☐ Plant-based protein ☐ Animal
Please answer the following questions, where: (1) poor - (2) fair - (3) good - (4) very good - (5) excellent.		*Source*	1 2 3 4 5
FW1:How would you rate the taste of the food offered today?		Jagau e Vyrastekova (2017)Jagau, H. L., & Vyrastekova, J. (2017). Behavioral approach to food waste: an experiment. British Food Journal, 119(4), 882-894. doi: 10.1108/BFJ-05-2016-0213 https://doi.org/10.1108/BFJ-05-2016-0213...	☐ ☐ ☐ ☐ ☐
FW2: How would you rate the odor of the food offered today?		Lorenz et al. (2017)Lorenz, B. A.-S., Hartmann, M., & Langen, N. (2017). What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens. Appetite, 116, 45-56. doi: 10.1016/j.appet.2017.04.014 https://doi.org/10.1016/j.appet.2017.04....	☐ ☐ ☐ ☐ ☐
FW3: How would you rate the appearance of the food offered today?		Lorenz et al. (2017)Lorenz, B. A.-S., Hartmann, M., & Langen, N. (2017). What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens. Appetite, 116, 45-56. doi: 10.1016/j.appet.2017.04.014 https://doi.org/10.1016/j.appet.2017.04....	☐ ☐ ☐ ☐ ☐
FW4: How would you rate the texture of the food offered today?		Betz et al. (2015)Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry - Magnitude and potential for reduction. Waste Management, 35, 218-226. doi: 10.1016/j.wasman.2014.09.015 https://doi.org/10.1016/j.wasman.2014.09...	☐ ☐ ☐ ☐ ☐
FW5: How would you rate the temperature of the food offered today?		Marais et al. (2017)Marais, M., Smit, Y., Koen, N., & Lötze, E. (2017). Are the attitudes and practices of foodservice managers, catering personnel and students contributing to excessive food wastage at Stellenbosch University? South African Journal of Clinical Nutrition, 30(3), 60-67. doi: 10.1080/16070658.2017.1267348 https://doi.org/10.1080/16070658.2017.12...	☐ ☐ ☐ ☐ ☐
Please answer the following question, where: (1) strongly disagree - (2) somewhat disagree - (3) neither agree nor disagree - (4) somewhat agree - (5) strongly agree.		*Source*	1 2 3 4 5
FW6: In general, do you consider that the food offered today was prepared/cooked correctly?		Betz et al. (2015)Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry - Magnitude and potential for reduction. Waste Management, 35, 218-226. doi: 10.1016/j.wasman.2014.09.015 https://doi.org/10.1016/j.wasman.2014.09...	☐ ☐ ☐ ☐ ☐
Please answer the following question, where: (1) poor - (2) fair - (3) good - (4) very good - (5) excellent.		*Source*	1 2 3 4 5
FW7: How would you rate the menu options offered today?		Betz et al. (2015)Betz, A., Buchli, J., Göbel, C., & Müller, C. (2015). Food waste in the Swiss food service industry - Magnitude and potential for reduction. Waste Management, 35, 218-226. doi: 10.1016/j.wasman.2014.09.015 https://doi.org/10.1016/j.wasman.2014.09...	☐ ☐ ☐ ☐ ☐
Please answer the following questions, where: (1) insufficient - (2) somewhat insufficient (3) - neither insufficient nor sufficient - (4) somewhat sufficient - (5) sufficient.		*Source*	1 2 3 4 5
FW8: How would you rate the amount of protein that was served by the dining hall employees to you today?		Lorenz e Langen (2018)Lorenz, B. A., & Langen, N. (2018). Determinants of how individuals choose, eat and waste: Providing common ground to enhance sustainable food consumption out‐of‐home. International Journal of Consumer Studies, 42(1), 35-75. doi: 10.1111/ijcs.12392 https://doi.org/10.1111/ijcs.12392...	☐ ☐ ☐ ☐ ☐
FW9: Regarding the other food that you served yourself with, do you consider the quantity was:		Lorenz e Langen (2018Lorenz, B. A., & Langen, N. (2018). Determinants of how individuals choose, eat and waste: Providing common ground to enhance sustainable food consumption out‐of‐home. International Journal of Consumer Studies, 42(1), 35-75. doi: 10.1111/ijcs.12392 https://doi.org/10.1111/ijcs.12392... )	☐ ☐ ☐ ☐ ☐
Please answer the following question, where: (1) not hungry - (2) slightly hungry - (4) moderately hungry - (4) very hungry - (5) extremely hungry.		*Source*	1 2 3 4 5
FW10: Before having lunch, you were:		Mirosa et al. (2016)Mirosa, M., Munro, H., Mangan-Walker, E., & Pearson, D. (2016). Reducing waste of food left on plates. British Food Journal, 118(9), 2326-2343. doi: 10.1108/BFJ-12-2015-0460 https://doi.org/10.1108/BFJ-12-2015-0460...	☐ ☐ ☐ ☐ ☐
Please answer the following question, where: (1) insufficient - (2) somewhat insufficient (3) - neither insufficient nor sufficient - (4) somewhat sufficient - (5) sufficient.		*Source*	1 2 3 4 5
FW11: How would you rate the time you had available for lunch today?		Marais et al. (2017)Marais, M., Smit, Y., Koen, N., & Lötze, E. (2017). Are the attitudes and practices of foodservice managers, catering personnel and students contributing to excessive food wastage at Stellenbosch University? South African Journal of Clinical Nutrition, 30(3), 60-67. doi: 10.1080/16070658.2017.1267348 https://doi.org/10.1080/16070658.2017.12...	☐ ☐ ☐ ☐ ☐
Please answer the following question, where: (1) not at all - (2) slightly - (3) moderately - (4) very - (5) extremely.		*Source*	1 2 3 4 5
FW12: How would you rate your stress level today?		Mirosa et al. (2016)Mirosa, M., Munro, H., Mangan-Walker, E., & Pearson, D. (2016). Reducing waste of food left on plates. British Food Journal, 118(9), 2326-2343. doi: 10.1108/BFJ-12-2015-0460 https://doi.org/10.1108/BFJ-12-2015-0460...	☐ ☐ ☐ ☐ ☐

		Results
Variables		Consumers (n)	Consumers (%)	Food Waste (kg)	Food Waste (kg)/n	Food Waste (%)
Category	Scholarship Students	269	24.75	21.216	0.079	28.84
	Undergraduate & Graduate Students	746	68.63	47.286	0.063	64.28
	Administrative Officers & Trainees	53	4.88	3.915	0.074	5.32
	Professors	10	0.92	0.546	0.055	0.74
	Visitors	9	0.83	0.600	0.067	0.82
	Total	1087	100.00	73.562	0.068	100.00
Sex	Male	620	57.04	41.221	0.066	56.04
	Female	467	42.96	32.341	0.069	43.96
	Total	1087	100.00	73.562	0.068	100.00
Dishware	Tray	594	54.65	53.405	0.090	72.60
	Plate	493	45.35	20.157	0.041	27.40
	Total	1087	100.00	73.562	0.068	100.00
Protein	Plant-based protein	97	8.92	7.365	0.076	10.01
	Animal	990	91.08	66.197	0.067	89.99
	Total	1087	100.00	73.562	0.068	100.00

Location	Per capita food waste generation	Reference
University of São Paulo	83.1g	Siqueira et al. (2007)Siqueira, M. F. C. de, Cavalcante, T. S. de L., Leme, P. C. S., Santos, F. C. A., & Oladeinde, T. O. (2007). Projeto educativo para minimização de resíduos sólidos no restaurante universitário da USP/São Carlos: a importância da continuidade. In Simpósio de Engenharia de Produção (pp. 1-12).
South Fluminense Region (the university's name was not disclosed)	9.02g	Lopes e Fonseca (2013)Lopes, M. L., & Fonseca, V. V. (2013). Estudo do manejo dos resíduos de um restaurante institucional da região sul Fluminense. Interbio, 7(1), 47-53.
Federal University of Santa Maria (Centro)	Between 37 and 92g	Zanini (2013)Zanini, M. A. (2013). Redução do desperdício de alimentos: estudo em um restaurante universitário. Universidade Federal de Santa Maria. Retrieved from https://repositorio.ufsm.br/bitstream/handle/1/4693/ZANINI%2C MARCO ANTONIO.pdf?sequence=1&isAllowed=y https://repositorio.ufsm.br/bitstream/ha...
Federal Rural University of Amazon	Between 20 and 40g	Paredes, Ladeira e Sá (2014)Paredes, S., Ladeira, P., & Sá, A. (2014). Restaurante Universitário - Desafios para servir refeições à comunidade da UFRA e não aos lixeiros. Belém, PA. Retrieved from https://progep.ufra.edu.br/attachments/697_ESTUDO DE CASO 03.pdf https://progep.ufra.edu.br/attachments/6...
Federal University of Technology - Paraná (Campo Mourão)	Between 65 and 102g	Vieira (2015)Vieira, D. B. (2015). Avaliação do desperdício e da oferta de fibras alimentares no cardápio do restaurante universitário da UTFPR - Campus Campo Mourão. Retrieved from http://riut.utfpr.edu.br/jspui/bitstream/1/6649/2/CM_COEAL_2015_2_04.pdf http://riut.utfpr.edu.br/jspui/bitstream...
São Paulo/SP (the university's name was not disclosed)	63.30g	Domingues et al. (2016)Domingues, C. F. S., Thomaz, D. P. C., Simões, D. M., & Weber, M. L. (2016). Geração de resíduos sólidos orgânicos em restaurante universitário em São Paulo/SP. Revista Meio Ambiente e Sustentabilidade, 10(5). doi: 10.22292/mas.v10i5.490 https://doi.org/10.22292/mas.v10i5.490...

Variable	Likert Scale - Consumers (%)					Standard Deviation	Coefficient of Variation	Median
Variable	1	2	3	4	5	Standard Deviation	Coefficient of Variation	Median
Taste	1.29	23.64	47.01	24.84	3.22	0.814	0.267	3.00
Odor	1.66	24.29	52.81	17.30	3.96	0.800	0.268	3.00
Appearance	3.22	24.01	43.51	24.10	5.15	0.903	0.297	3.00
Texture	2.85	25.85	45.35	22.26	3.68	0.862	0.289	3.00
Temperature	1.20	16.47	44.80	29.71	7.82	0.868	0.266	3.00
Preparation/Cooking	1.01	6.07	14.26	36.61	42.04	0.939	0.227	4.00
Menu Composition	4.32	26.13	41.03	23.18	5.34	0.938	0.314	3.00
Amount of protein served by the dining hall employees	7.18	22.17	57.77	8.83	4.05	0.849	0.303	3.00
Amount of other food served by the dining hall consumers	1.47	7.08	79.39	8.83	3.22	0.587	0.192	3.00
Degree of satiation of the consumers before they had the meal	0.58	25.02	41.40	18.68	4.32	0.999	0.356	3.00
Time available to consumers to have the meal	1.29	6.35	42.32	29.25	20.79	0.926	0.256	4.00
Consumer stress level during the meal	20.24	31.09	27.87	11.50	9.29	1.198	0.463	2.00

	Variables
	Taste	Odor	Appearance	Texture	Temperature	Preparation/Cooking	Menu Composition	Degree of satiation of the consumers before they have the meal
Spearman Correlation (ρ)	˗.132^ Significant correlation for p < 0.01.	˗.108^ Significant correlation for p < 0.01.	˗.067^ Significant correlation for p < 0.01.	˗.088^ Significant correlation for p < 0.01.	˗.094^ Significant correlation for p < 0.01.	˗.124^ Significant correlation for p < 0.01.	˗.112^ Significant correlation for p < 0.01.	˗.078^* * Significant correlation for p < 0.05;
p-valor	.000	.000	.027	.004	.002	.000	.000	.010

[1] deliberadorlucas@gmail.com

Brasil

Brasil

FOOD WASTE: EVIDENCE FROM A UNIVERSITY DINING HALL IN BRAZIL

ABSTRACT