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dc.contributor.authorSpan, Kati A.en_US
dc.date.accessioned2014-03-14T21:38:14Z
dc.date.available2014-03-14T21:38:14Z
dc.date.issued2012-05-29en_US
dc.identifier.otheretd-06112012-194319en_US
dc.identifier.urihttp://hdl.handle.net/10919/43204
dc.description.abstractThe objectives of this 8-week study were to assess the amount (weight) of pre-consumer (production) food waste at a large university, serving 18,000 meal plan holders, and identify major contributors of food waste (i.e. food categories, types of waste). Dining facility managers and waste coordinators (WCs) were voluntarily recruited from three dining facilities to oversee all food waste data collection and entry by dining staff, and attend weekly meetings with the research team. Food waste was weighed by staff at the designated facilities using institutional food scales. Information about the food waste was then written on tracking sheets and entered into an online database. The tracking sheet and database contained information on: product description (i.e. food type), reason for waste, weight of food (lbs), disposal method (compost/food scraps, diverted, or trash), and any related comments. Waste analysis included aggregating weekly data by total waste (lbs), facility, food type, food groups of MyPlate, and reason for food waste. Quantitative results from this study reveal that thousands of pounds of food waste are disposed of each week, especially for proteins and grains. Results derived from qualitative interviews and focus groups indicated that waste tracking is beneficial for staff buy-in, creating waste standards to improve efficiency, and adjusting food production schedules. Implications from these results indicate ability to help guide policy and practice, and provide insight into major contributors of institutional food waste.en_US
dc.publisherVirginia Techen_US
dc.relation.haspartSpan_KA_T_2012.pdfen_US
dc.rightsI hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to Virginia Tech or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report.en_US
dc.subjectfoodserviceen_US
dc.subjectinstitutionen_US
dc.subjectsustainabilityen_US
dc.subjectnutritionen_US
dc.subjectfood wasteen_US
dc.titlePre-Consumer Food Waste at Three Dining Facilitiesen_US
dc.typeThesisen_US
dc.contributor.departmentHuman Nutrition, Foods, and Exerciseen_US
dc.description.degreeMaster of Scienceen_US
thesis.degree.nameMaster of Scienceen_US
thesis.degree.levelmastersen_US
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen_US
thesis.degree.disciplineHuman Nutrition, Foods, and Exerciseen_US
dc.contributor.committeechairSerrano, Elena L.en_US
dc.contributor.committeememberBudowle, Rachaelen_US
dc.contributor.committeememberCox, Heatheren_US
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-06112012-194319/en_US
dc.date.sdate2012-06-11en_US
dc.date.rdate2012-06-22
dc.date.adate2012-06-22en_US


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