Plate Waste: Social And Environmental In The United States

Nowadays, the plate wastes create a serious problem in social and environmental in the United State (Sobal and Nelson, 2003). In this study, plate waste can be defined as the amount of edible food served to consumer which is the measurement of food loss, eating habits that are uneaten. Kantor et al., (1997) showed that the plate waste is the reason for food leftover at the consumer especially in foodservice level and we are wasting half of the food we produced. One important challenge is to study the factor that can contribute to plate waste among the students. Then, to evaluate plate waste studies that weigh foods at the beginning and end of a food provide detailed, that include accurate information, but are expensive and time-consuming. The
The type of services is also the factor that can affect the plate waste to consumer. Mostly the style service that implemented at universities is a la-carte serving and the type of services is self-service. The style service of a la carte menu which is the food will charge per item that directly different with buffet style and (Sarjahani et al.,2009) shows that a la carte serving can be generates less food scraps than buffet servings. Although,, only 10% of plate waste was reduced when not using trays at their places( Karstens and Moe, 2009). Therefore, some of students cannot finish their meal because of there a lot or too much that were served and they also unable to control their portion size. Other than that, the food quality is also depending on plate waste. Lack of sanitation and quality of food can make students intentionally to skip the unhealthy meal. So most of students have their own principle which is they would try to finish all the food if the food was healthier and delicious (Guthrie and Budzy,