Causes of food waste in a University food service operation : an investigation based on the systems theory

Abstract

The study applied the systems theory to investigate causes of food waste generation in the University food service operation. A qualitative, case study design was adopted. One-on-one interviews with food service managers and supervisors, focus group discussions with back-of-house and front-of-house food service personnel, participant observation and document analysis were used to explore causes of food waste at different points of the University food service. The data collected were analysed with a qualitative data analysis software; ATLAS.ti. Thematic analysis was conducted to generate common themes. The findings illustrated that different activities in the functional subsystem of the food service system had an influence on food waste. The study contributes to the literature as causes of food waste were investigated from the systems theoretical perspective. This represents an important first step towards an improved understanding of the causes of food waste within the university food service setting. Unlike previous studies, a holistic view of the causes of food waste in different parts of the functional subsystem of the University food service were explored. An understanding of food waste from this perspective is useful in proposing strategies that adequately address food waste in the entire functional subsystem.