In a 2013 study conducted by the United Nations Food and Agriculture Organization (FAO), researchers estimated one third of all food produced for human consumption in the world is lost or wasted. Although waste occurs in all stages of food production, some of the largest losses occur at all-you-care-to-eat (AYCTE), buffet-style facilities.聽University of Missouri聽researchers have calculated the economic and environmental production costs associated with meats and vegetables鈥攕uch as fuel, transportation and fertilizers鈥攁nd developed a formula that managers may use to reduce food waste at AYCTE facilities.
鈥淢ost research on food waste at the consumption phase has focused on institutions such as schools and hospitals rather than on individual households,鈥� said聽Ronald G. McGarvey, assistant professor of聽industrial and manufacturing systems engineering and聽Truman School of Public Affairs. 鈥淲ith this new research, we have developed a formula that food-service managers can use when deciding how to store, prepare and serve food. We anticipate that using this new formula could considerably reduce food waste on college campuses and in other AYCTE facilities.鈥�
To develop the formula, the researchers investigated the environmental impact of food waste caused by overproduction in the University of Missouri Campus Dining Services (CDS). The setting, which includes all-you-care-to-eat facilities, is of particular interest to planners as increased chances of discarded leftovers exist. 鈥淚n buffet-style restaurants, the tendency is to produce more than is actually consumed or that can be re-used in the buffet lines the next day,鈥� McGarvey said.
Working with聽Esma Birisci, a doctoral candidate in the Department of Industrial and Manufacturing Systems Engineering, McGarvey and his team analyzed the carbon emissions of three common food items, French fries, chicken sandwiches and beef ravioli. They found that the environmental and monetary costs of throwing away beef ravioli was up to 39 times more than throwing away French fries. 鈥淔arm equipment used to feed and maintain livestock and to plant and harvest crops uses a lot of diesel fuel and other utilities from fossil fuels,鈥� McGarvey said. 鈥淲hen people waste food, these fuels, as well as fertilizers, also are wasted.鈥�
Based on their estimates, the team developed a production planning formula taking into account the resources used to produce the food. McGarvey said this new formula is more accurate and provides a better picture of food waste. He recommends that food-service managers estimate how much food to cook with an emphasis on producing more vegetables than meat. These calculations will help keep food waste at a minimum while lessening the environmental impact.
To read the full story, visit .