Como combater o desperdício de alimentos em restaurantes universitários?

Protocol of the Systematic Literature Review Title Food waste in university restaurants Researchers Description This SLR aimed to identify the studies present in the literature that deal with food waste in university restaurants. Questions Q1: What are the causes that contribute to food waste in university restaurants? Q2: What are the interventions that can be or are used in university restaurants to reduce food waste? Population Studies found in the databases delimited in this research. Intervention Studies that address food waste in university restaurants. Results The hope is that the results of this research will support studies that address the waste of food in university restaurants. Keywords Food waste; food wastage; college cafeteria; college canteen; college restaurant; faculty cafeteria; faculty canteen; faculty restaurant; dining hall; university cafeteria; university canteen; university restaurant; education sector. Criteria for selection of databases: Databases that encompass research related to Agrarian Sciences, Applied Social Sciences, Exact Sciences, Earth Sciences, and Engineering, etc. Languages Spanish, English or Portuguese. Methods analyzed Survey; case study; action research; modeling or simulation; experimental or quasi-experimental; theoretical-conceptual. Database Engineering Village; ProQuest; Scopus; Web of Science; Scielo. Selection Criteria Must be related to availability, language and document type. Quantitative evaluation Based on keywords found in the titles, abstracts, and keywords. Qualitative evaluation Based on the weighting of pre-established questions, associated with the objective of this research.

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Extraction Form Identification code Title Authors Authors' affiliations Reference Year of publication Search location Journal/Conference Objective description Keywords Language Spanish English Portuguese Researchers’ areas Agrarian Sciences Applied Social Sciences Exact Sciences Earth Sciences Engineering Other Method used Survey Case study Action research Modeling or Simulation Experimental or Quasi-experimental Theoretical-conceptual Application of the study Storage Preparation Consumption Measures food waste? Yes No Qualitative evaluation C1: C2: C3: C4: C5: C6: TOTAL: Limitations Suggestions

Sector	Type of food service	Description	Examples
Private Sector	Commercial restaurants	Establishments with food services for consumption in the environment; the users pay after finishing the meal.	Japanese and Chinese restaurants, bistros, self-service restaurants, a la carte etc.
	Fast-food restaurants	Establishments with food services for consumption inside or outside the environment; users pay at the time of ordering the meal.	Fast food restaurants, bars, cafeterias etc.
	Pubs	Establishments where services are mostly related to the supply of beverages. Food service accounts for less than 50% of their business.	Pubs, discotheques, bars etc.
	Hotels	Establishments that provide accommodation. Food service accounts for less than 50% of their business.	Hotels, hostels, bed and breakfast accommodations etc.
	Recreation	Establishments in which the focus is services for leisure. They may contain restaurants, fast-food restaurants, pubs, etc.	Museums and galleries, theaters, cinemas, sports clubs, on-board services etc.
	Buffets	Feeding of employees in the work environment, such as companies and industries.	Restaurants in the workplace, which are managed by the organization or outsourced.
Public Sector	Health Care	Establishments where the focus is on services for medical care.	Public and private hospitals, shelters for the elderly etc.
	Education	Establishments where the focus is the education of children and/or adults.	Nurseries, kindergartens, primary and secondary schools, universities etc.
	Other Services	Environments that have food services financed by the public sector and do not include medical care and education.	Prisons, armed forces, police, firefighters etc.

Evaluation method	Points/Occurrence
Keywords found in title	5
Keywords found in abstract	3
Keywords found in keywords	2

Criteria	Low (+0 points)	Medium (+ 1 point)	High (+2 points)
C1: Did the article contribute to the literature about food waste in university restaurants?	There was no contribution.	There was little contribution.	There was a large contribution.
C2: Did the article present an in-depth theoretical reference on the subject?	No theoretical reference on the subject.	A reasonably detailed theoretical framework on the subject.	A very detailed theoretical reference on the subject.
C3: Did the article measure the amount of food wasted in university restaurants?	No measurements made.	-	Measurements made.
C4: Did the article clearly describe the research method used?	No description.	Superficial description.	Clear description.
C5: Did the article propose alternatives for food waste management in university restaurants?	No alternatives proposed.	A few alternatives proposed.	Many alternatives proposed.
C6: Did the article describe its limitations and make suggestions for future research?	Did not describe its limitations or make suggestions.	Superficially described its limitations and made suggestions.	Clearly described its limitations and made future suggestions.

Stages	Description	Phases	Steps	Selected papers
Stage I: Planning	Conduction of a scope review, seeking an overview of the subject.	1) Determination of the Q1 and Q2 problems and the research objective.	1.1) Searches in databases (Scopus, Web of Science, Scielo, Google Scholar etc.).	-
			1.2) Delimitation of the constructs and keywords.	-
		2) Development of a review protocol.	2.1) Definition of the search expression for databases and the selection criteria (type of document, readability in full and language).	-
Stage II: Conduction	Searches performed in selected databases: Engineering Village, ProQuest, Scopus, Web of Science e Scielo. Utilization of the Start ® software as a conduction tool.	3) Selection of the studies.	Initial search in the selected databases.	352
		4) Application of the selection criteria.	4.1) Selection by document.	288
			4.2) Selection by language.	278
			4.3) Deletion of duplicate documents.	220
		5) Quantitative evaluation.	Sorting the reading priority.	220
		6) Application of selection filters.	6.1) Reading of title, abstract and keywords.	92
		6) Application of selection filters.	6.2) Reading of introduction and conclusion.	39
		7) Qualitative evaluation of the studies, establishing C1 to C6 criteria.	Complete reading.	21
		8) Extraction of data.	Complete reading.	21
Stage III: Documentation and Results	Reading and analysis of documents. To help answer questions Q1 and Q2, QDA Miner® software was used, which is specific for performing qualitative analysis.	9) Synthesis of data.	Development of an extraction form for each selected article.	21
Stage III: Documentation and Results		10) Documentation and implementation of recommendations.	Bibliometric and content analysis.	21

Journals	Number of papers
British Food Journal	2
Waste Management	2
American Journal of Agricultural Economics	1
Appetite	1
Applied Mechanics & Materials	1
Environmental Engineering and Management Journal	1
Holos	1
International Journal of Consumer Studies	1
Journal of Academy of Nutrition and Dietetics	1
Journal of Culinary Science & Technology	1
Journal of Foodservice Business Research	1
Journal of Hunger & Environmental Nutrition	1
Pakistan Journal of Nutrition	1
Public Health Nutrition	1
South African Journal of Clinical Nutrition	1
Waste Management & Research	1
Conferences	Number of papers
III International Conference on Wastes: Solutions, Treatments, and Opportunities	1
IOP Conference Series: Materials Science and Engineering	1

Authors	Score	Application			Measurement
Authors	Score	Storage	Preparation	Consumption	Yes	No
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 (New York, N.Y.), 56, 491-497. http://dx.doi.org/10.1016/j.wasman.2016.07.013. PMid:27450431. http://dx.doi.org/10.1016/j.wasman.2016....	12			×	×
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 (New York, N.Y.), 35, 218-226. http://dx.doi.org/10.1016/j.wasman.2014.09.015. PMid:25305683. http://dx.doi.org/10.1016/j.wasman.2014....	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. http://dx.doi.org/10.1016/j.appet.2017.04.014. PMid:28434893. http://dx.doi.org/10.1016/j.appet.2017.0...	10			×		×
Qi & 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. http://dx.doi.org/10.1093/ajae/aax050. http://dx.doi.org/10.1093/ajae/aax050...	10			×	×
Kim & Morawski (2012)Kim, K., & Morawski, S. (2012). Quantifying the impact of going trayless in a university dining hall. Journal of Hunger & Environmental Nutrition, 7(4), 482-486. http://dx.doi.org/10.1080/19320248.2012.732918. http://dx.doi.org/10.1080/19320248.2012....	9			×	×
Thiagarajah & Getty (2013)Thiagarajah, K., & Getty, V. M. (2013). Impact on plate waste of switching from a tray to a trayless delivery system in a university dining hall and employee response to the switch. Journal of Academy on Nutrition and Dietetics, 113(1), 141-145. https://doi.org/10.1016/j.jand.2012.07.004. https://doi.org/10.1016/j.jand.2012.07.0...	9			×	×
Al-Domi et al. (2011)Al-Domi, H., Al-Rawajfeh, 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. http://dx.doi.org/10.3923/pjn.2011.871.878. http://dx.doi.org/10.3923/pjn.2011.871.8...	9			×	×
Marais et al. (2017)Marais, M. L., 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? Are the attitudes and practices of foodservice managers, catering personnel and students contrib. The South African Journal of Clinical Nutrition : SAJCN : the Official Journal of the South African Society of Parenteral and Enteral Nutrition and the Association for Dietetics in South Africa, 30(3), 60-67. http://dx.doi.org/10.1080/16070658.2017.1267348. http://dx.doi.org/10.1080/16070658.2017....	9		×	×	×
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. http://dx.doi.org/10.30638/eemj.2016.254 http://dx.doi.org/10.30638/eemj.2016.254...	9	×	×	×	×
Kuo & 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. http://dx.doi.org/10.1080/15378020.2016.1175896. http://dx.doi.org/10.1080/15378020.2016....	9			×	×
Lorenz & 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. http://dx.doi.org/10.1111/ijcs.12392. http://dx.doi.org/10.1111/ijcs.12392...	9			×		×
Mirosa et al. (2016)Mirosa, M., Munro, H., Mangan-Walker, E., & Pearson, D. (2016). Reducing waste of food left on plates: interventions based on means-end chain analysis of customers in foodservice sector. British Food Journal, 118(9), 2326-2343. http://dx.doi.org/10.1108/BFJ-12-2015-0460. http://dx.doi.org/10.1108/BFJ-12-2015-04...	8			×		×
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. https://doi.org/10.1088/1757-899X/271/1/012045. https://doi.org/10.1088/1757-899X/271/1/...	8			×	×
Jagau & Vyrastekova (2017)Jagau, H. L., & Vyrastekova, J. (2017). Behavioral approach to food waste: an experiment. British Food Journal, 119(4), 882-894. http://dx.doi.org/10.1108/BFJ-05-2016-0213. http://dx.doi.org/10.1108/BFJ-05-2016-02...	8			×		×
Babich & Smith (2010)Babich, R., Smith, S. (2010). “Cradle to Grave ”: an analysis of sustainable food systems in a university setting. Journal of Culinary Science & Tencology, 8(4), 180-190. https://doi.org/10.1080/15428052.2010.535747. https://doi.org/10.1080/15428052.2010.53...	7			×	×
Carneiro (2014)Carneiro, C. L. (2014). Gerenciamento integrado de resíduos sólidos e sua aplicabilidade em produção de refeições: um diálogo interdisciplinar. Holos., 30, 68-74. http://dx.doi.org/10.15628/holos.2014.1527. http://dx.doi.org/10.15628/holos.2014.15...	7	×	×	×	×
Youngs et al. (1983)Youngs, A. J., Nobis, G., & Town, P. (1983). Food waste from hotels and restaurants in the U. K. Waste Management & Research, 1, 295-308. http://dx.doi.org/10.1016/0734-242X(83)90034-4. http://dx.doi.org/10.1016/0734-242X(83)9...	7	×	×	×		×
Zawawi et al. (2015)Zawawi, M. H., Rosli, N. A., Bustami, R. A., Mispan, N. H., & Ramli, M. Z. (2015). Potential of utilizing solid waste generated in UNIMAS West Campus. Applied Mechanics and Materials, 773-774, 1073-1078. http://dx.doi.org/10.4028/www.scientific.net/AMM.773-774.1073. http://dx.doi.org/10.4028/www.scientific...	6	×	×	×	×
Wansink & Just (2015)Wansink, B., & Just, D. R. (2015). Trayless cafeterias lead diners to take less salad and relatively more dessert. Public Health Nutrition, 18(9), 1714. http://dx.doi.org/10.1017/S1368980015001172. PMid:25824667. http://dx.doi.org/10.1017/S1368980015001...	6			×		×
Rizk & Perão (2015)Rizk, M. C., & Perão, B. A. (2015 September 14-16). Diagnosis of food waste generation in a university restaurant. In WASTES 2015 – Solutions, Treatments and Opportunities: Selected papers from the III International Conference on Wastes: Solutions, Treatments and Opportunities. Boca Raton: CRC Press. http://dx.doi.org/10.1201/b18853-45. http://dx.doi.org/10.1201/b18853-45...	6	×	×	×	×
Bankson (2009)Bankson, J. D. (2009). Food rescue system for UVa dining and Charlottesville community. In SIEDS'09 - Systems and Information Engineering Design Symposium (pp. 85-89). USA: IEEE.	5			×		×

Reference	Location	Type of meal			Amount
Reference	Location	Breakfast	Lunch	Dinner	Amount
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 (New York, N.Y.), 56, 491-497. http://dx.doi.org/10.1016/j.wasman.2016.07.013. PMid:27450431. http://dx.doi.org/10.1016/j.wasman.2016....	Rhodes University	×	×	×	555g/person/day
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. http://dx.doi.org/10.30638/eemj.2016.254 http://dx.doi.org/10.30638/eemj.2016.254...	State University of Maringá	×	×	×	483g/person/day
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. https://doi.org/10.1088/1757-899X/271/1/012045. https://doi.org/10.1088/1757-899X/271/1/... ²	Universiti Tun Hussein Onn Malaysia	×	×	×	247.9kg/day
Rizk & Perão (2015)Rizk, M. C., & Perão, B. A. (2015 September 14-16). Diagnosis of food waste generation in a university restaurant. In WASTES 2015 – Solutions, Treatments and Opportunities: Selected papers from the III International Conference on Wastes: Solutions, Treatments and Opportunities. Boca Raton: CRC Press. http://dx.doi.org/10.1201/b18853-45. http://dx.doi.org/10.1201/b18853-45...	São Paulo State University		×		151.7g/person/day
Thiagarajah & Getty (2013)Thiagarajah, K., & Getty, V. M. (2013). Impact on plate waste of switching from a tray to a trayless delivery system in a university dining hall and employee response to the switch. Journal of Academy on Nutrition and Dietetics, 113(1), 141-145. https://doi.org/10.1016/j.jand.2012.07.004. https://doi.org/10.1016/j.jand.2012.07.0...	Indiana University		×	×	124g/person/day
Zawawi et al. (2015)Zawawi, M. H., Rosli, N. A., Bustami, R. A., Mispan, N. H., & Ramli, M. Z. (2015). Potential of utilizing solid waste generated in UNIMAS West Campus. Applied Mechanics and Materials, 773-774, 1073-1078. http://dx.doi.org/10.4028/www.scientific.net/AMM.773-774.1073. http://dx.doi.org/10.4028/www.scientific... ²	Universiti Malaysia Sarawak	×	×	×	115.95kg/day
Kim & Morawski (2012)Kim, K., & Morawski, S. (2012). Quantifying the impact of going trayless in a university dining hall. Journal of Hunger & Environmental Nutrition, 7(4), 482-486. http://dx.doi.org/10.1080/19320248.2012.732918. http://dx.doi.org/10.1080/19320248.2012....	American University		×	×	111g/person/day
Kuo & 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. http://dx.doi.org/10.1080/15378020.2016.1175896. http://dx.doi.org/10.1080/15378020.2016.... ¹	-			×	94.3g/person/day
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 (New York, N.Y.), 35, 218-226. http://dx.doi.org/10.1016/j.wasman.2014.09.015. PMid:25305683. http://dx.doi.org/10.1016/j.wasman.2014.... ¹	-		×		91.23g/person/day
Babich & Smith (2010)Babich, R., Smith, S. (2010). “Cradle to Grave ”: an analysis of sustainable food systems in a university setting. Journal of Culinary Science & Tencology, 8(4), 180-190. https://doi.org/10.1080/15428052.2010.535747. https://doi.org/10.1080/15428052.2010.53...	Southern Illinois University	×	×	×	88.5g/person/day
Carneiro (2014)Carneiro, C. L. (2014). Gerenciamento integrado de resíduos sólidos e sua aplicabilidade em produção de refeições: um diálogo interdisciplinar. Holos., 30, 68-74. http://dx.doi.org/10.15628/holos.2014.1527. http://dx.doi.org/10.15628/holos.2014.15...	Federal University of Rio Grande do Norte	×	×	×	85.7g/person/day
Al-Domi et al. (2011)Al-Domi, H., Al-Rawajfeh, 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. http://dx.doi.org/10.3923/pjn.2011.871.878. http://dx.doi.org/10.3923/pjn.2011.871.8...	University of Jordan		×		75g/person/day
Marais et al. (2017)Marais, M. L., 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? Are the attitudes and practices of foodservice managers, catering personnel and students contrib. The South African Journal of Clinical Nutrition : SAJCN : the Official Journal of the South African Society of Parenteral and Enteral Nutrition and the Association for Dietetics in South Africa, 30(3), 60-67. http://dx.doi.org/10.1080/16070658.2017.1267348. http://dx.doi.org/10.1080/16070658.2017....	Stellenbosch University		×		58g/person/day
Qi & 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. http://dx.doi.org/10.1093/ajae/aax050. http://dx.doi.org/10.1093/ajae/aax050... ¹	-		×		40.8g/person/day

Keywords	%	Keywords	%	Keywords	%
Food waste	38%	Food choice	5%	Restaurant waste composition	5%
Plate waste	14%	Food losses	5%	Solid waste composition	5%
Restaurant	14%	Food waste management	5%	Solid waste generation	5%
Food service industry	14%	Food waste prevention	5%	Sustainability	5%
Composting	14%	Foodservice	5%	Sustainable	5%
Behavioral intervention	5%	Gender	5%	Sustainable consumption	5%
Catering	5%	Information campaign	5%	Sustainable foodservice	5%
Consumer behavior	5%	Intervention	5%	Tray removal	5%
Consumption	5%	Leftovers	5%	Trayless dining	5%
Customer services	5%	Meals	5%	Trayless system	5%
Dining halls	5%	Nutrition education	5%	Universities interventions	5%
Eating behavior	5%	Out-of-home	5%	University dining	5%
Education and coercion	5%	Out-of-home consumption	5%	University dining hall	5%
Emotions	5%	Quality	5%	Waste disposal	5%
Environmental damage	5%	Recycling	5%	Waste management	5%
Food	5%	Rescue system	5%	Waste management plan	5%
Food and food industries	5%	Restaurant food waste	5%

		Definition	Youngs et al. (1983)Youngs, A. J., Nobis, G., & Town, P. (1983). Food waste from hotels and restaurants in the U. K. Waste Management & Research, 1, 295-308. http://dx.doi.org/10.1016/0734-242X(83)90034-4. http://dx.doi.org/10.1016/0734-242X(83)9...	Bankson (2009)Bankson, J. D. (2009). Food rescue system for UVa dining and Charlottesville community. In SIEDS'09 - Systems and Information Engineering Design Symposium (pp. 85-89). USA: IEEE.	Babich & Smith (2010)Babich, R., Smith, S. (2010). “Cradle to Grave ”: an analysis of sustainable food systems in a university setting. Journal of Culinary Science & Tencology, 8(4), 180-190. https://doi.org/10.1080/15428052.2010.535747. https://doi.org/10.1080/15428052.2010.53...	Al-Domi et al. (2011)Al-Domi, H., Al-Rawajfeh, 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. http://dx.doi.org/10.3923/pjn.2011.871.878. http://dx.doi.org/10.3923/pjn.2011.871.8...	Kim & Morawski (2012)Kim, K., & Morawski, S. (2012). Quantifying the impact of going trayless in a university dining hall. Journal of Hunger & Environmental Nutrition, 7(4), 482-486. http://dx.doi.org/10.1080/19320248.2012.732918. http://dx.doi.org/10.1080/19320248.2012....	Thiagarajah & Getty (2013)Thiagarajah, K., & Getty, V. M. (2013). Impact on plate waste of switching from a tray to a trayless delivery system in a university dining hall and employee response to the switch. Journal of Academy on Nutrition and Dietetics, 113(1), 141-145. https://doi.org/10.1016/j.jand.2012.07.004. https://doi.org/10.1016/j.jand.2012.07.0...	Carneiro (2014)Carneiro, C. L. (2014). Gerenciamento integrado de resíduos sólidos e sua aplicabilidade em produção de refeições: um diálogo interdisciplinar. Holos., 30, 68-74. http://dx.doi.org/10.15628/holos.2014.1527. http://dx.doi.org/10.15628/holos.2014.15...	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 (New York, N.Y.), 35, 218-226. http://dx.doi.org/10.1016/j.wasman.2014.09.015. PMid:25305683. http://dx.doi.org/10.1016/j.wasman.2014....	Zawawi et al. (2015)Zawawi, M. H., Rosli, N. A., Bustami, R. A., Mispan, N. H., & Ramli, M. Z. (2015). Potential of utilizing solid waste generated in UNIMAS West Campus. Applied Mechanics and Materials, 773-774, 1073-1078. http://dx.doi.org/10.4028/www.scientific.net/AMM.773-774.1073. http://dx.doi.org/10.4028/www.scientific...	Wansink & Just (2015)Wansink, B., & Just, D. R. (2015). Trayless cafeterias lead diners to take less salad and relatively more dessert. Public Health Nutrition, 18(9), 1714. http://dx.doi.org/10.1017/S1368980015001172. PMid:25824667. http://dx.doi.org/10.1017/S1368980015001...	Rizk & Perão (2015)Rizk, M. C., & Perão, B. A. (2015 September 14-16). Diagnosis of food waste generation in a university restaurant. In WASTES 2015 – Solutions, Treatments and Opportunities: Selected papers from the III International Conference on Wastes: Solutions, Treatments and Opportunities. Boca Raton: CRC Press. http://dx.doi.org/10.1201/b18853-45. http://dx.doi.org/10.1201/b18853-45...	Mirosa et al. (2016)Mirosa, M., Munro, H., Mangan-Walker, E., & Pearson, D. (2016). Reducing waste of food left on plates: interventions based on means-end chain analysis of customers in foodservice sector. British Food Journal, 118(9), 2326-2343. http://dx.doi.org/10.1108/BFJ-12-2015-0460. http://dx.doi.org/10.1108/BFJ-12-2015-04...	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. 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International Journal of Consumer Studies, 42(1), 35-75. http://dx.doi.org/10.1111/ijcs.12392. http://dx.doi.org/10.1111/ijcs.12392...	Total
Causes	Portion size	The size of the portion that is served during the meal influences the amount of food consumed and, therefore, wasted.	●			●				●				●		●	●		●	●		●	●	10
	Quality	Consumer perception of the quality of the food offered by restaurants.	●							●				●		●	●			●		●	●	8
	Price	The price of meals influences food waste.				●				●								●	●	●	●		●	7
	Emotion	Emotional factors, such as stress, contribute to the food waste.				●				●			●	●					●			●	●	7
	Palatability	Factors such as taste, odor, appearance and/or texture may influence consumer’s behavior regarding food waste.								●				●		●			●	●		●	●	7
	Preparation/ Cooking	The way which food is prepared or cooked influences the amount of food wasted.	●							●			●		●					●		●		6
	Menu	Menu choices that do not satisfy consumers contribute to food waste.			●									●	●		●			●			●	6
	Time	The longer consumers have to finish meal, the lower the food waste.				●				●				●		●				●			●	6
	Satiety	Satiety contributes to meals not being completely consumed, leading to food waste.		●						●				●		●				●				5
	Storage	Improper storage of food leads to food waste.	●							●					●									3
	Service	Type of service (i.e. self-service, a la carte, etc.) contributes to food waste.	●																	●				2
	Overbuying	Overbuying foods can lead to non-use and, consequently, waste.	●																					1
	Security	Referencing quantity of food served, as to ensure satiety.												●										1
Interventions	Campaigns	Carrying out campaigns in university restaurants that aim to make consumers aware of the impacts of food waste.			●					●	●		●	●	●	●	●		●	●	●	●	●	13
	Trayless system	Change from trays to dishes in the service model offered at the university restaurant.			●		●	●				●		●		●					●	●	●	9
	Waste Management	Waste management practices that aim to minimize the negative impacts of food waste.			●				●	●	●				●			●			●			7
	Portion size	Decreasing the size of the portions served.				●				●				●		●			●	●		●		7
	Quality	Improving quality of food served.								●				●	●	●				●		●		6
	Changing the menu	Changing menu options.								●				●		●						●		4
	Planning	Carrying out planning before the food is bought/prepared.			●										●	●						●		4
	Pre-order	Ordering meals in advance or prior indication of menus.												●		●						●		3
	Charity /donation	Donating uneaten food from university restaurants to charity organizations.		●						●												●		3
	Nutritional information	Providing nutritional information about the foods on the menu.												●									●	2
	Coercion	Application of penalties to consumers who waste food.												●			●							2
	Changing the dish	Changing the size of the serving plates.												●							●			2
	Preparation/ Cooking	Changes in food preparation methods and/or employee training.								●														1
	Storage	Verification of stored food conditions, as well as their expiration dates.								●														1

[TFN1] ¹
Location not provided. ²Number of daily meals served not provided.

Brasil

Brasil

Como combater o desperdício de alimentos em restaurantes universitários?

Resumo: