This study investigates food waste in a university campus canteen in Iran, analyzing its environmental and economic impacts and exploring methods to reduce it. Food waste contributes significantly to greenhouse gas emissions and environmental degradation. The research involved 300 students and was conducted in three stages: assessing food waste levels, calculating the environmental and economic impact, and exploring food waste causes through student interviews. Researchers implemented a two-level intervention that included educational efforts and adjustments in portion sizes.
The initial findings showed an average food waste of 60.65 grams per person per meal. Post-intervention, food waste was reduced by 16.35% (to 50.73 grams per person). Additionally, the intervention led to a 30.14% reduction in food waste costs, a 16.66% decrease in total water waste, and a 12.5% reduction in grey water waste. Student interviews revealed primary food waste causes as low meal quality, poor taste, large portion sizes, and limited menu options. The study concludes that food waste can be effectively reduced through targeted educational interventions, improved food quality, and better portion control.
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