Bizkaiko campusean bezeroen platereko elikagai-hondakinak murrizten

Abstract

Food waste is a global issue that needs to be controlled in order to optimize the quantity of food production and minimize the negative impact it has on the environment. In this process the catering sector can be a key target due to being responsible for the 14 % of the European food waste. The research has been carried out in the Catering School of the Campus of Biscay to find out the causes that lead customers to leave food on their plates through an enquiry and based on that manage to suggest new proposals. This work is related to the Campus Bizia Lab (CBL) program and is the conclusion of the results achieved in the works carried out during 2016/17, 2017/18 and 2018/19 courses. Despite most of the customers indicated that they never leave leftovers on their plates, when they do leave the reasons that prevail are satiety and the organoleptic characteristics of the food. At the same time, it was seen that the strategies which had been proposed over the past two years, in general, were approved by the customers. Keeping in mind that new proposals must guarantee clients’ satisfaction, apart from maintaining the ones that are now working, other strategies have been presented, such as rising customers’ awareness on food-waste through sensibilization campaigns, instructing employees to maintain a higher closeness towards clients and collecting bread and meat residues to feed animals.