Article

Are the attitudes and practices of foodservice managers, catering personnel and students contributing to excessive food wastage at Stellenbosch University?

Published in: South African Journal of Clinical Nutrition
Volume 30 , issue 3, pages: 60–67

DOI: 10.1080/16070658.2017.1267348

Author(s): ML MaraisDivision of Human Nutrition, Faculty of Medicine and Health Sciences, South Africa, Y SmitDivision of Human Nutrition, Faculty of Medicine and Health Sciences, South Africa, N KoenDivision of Human Nutrition, Faculty of Medicine and Health Sciences, South Africa, E LötzeDepartment of Horticultural Science, Faculty of AgriSciences, South Africa,

Keywords: food, plate waste, students, sustainable,

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Abstract

Objective: The aim was to investigate factors contributing to food wastage by Stellenbosch University (SU) students in selected residences, and to determine the attitudes and practices of students and catering personnel impacting on food waste and a sustainable environment.

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Article

Are the attitudes and practices of foodservice managers, catering personnel and students contributing to excessive food wastage at Stellenbosch University?

Abstract

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