2016: Day of Learning on Food Security
Presentation Title
Reducing Wasted Food: A Sustainability Initiative at JP's Sports Bar
Keywords
food waste, restaurant management
Description
The purpose of this project is to create a sustainability culture for reducing wasted food at JP’s Sports Bar. A training intervention was created explaining the impact of, ways to reduce, and how to track wasted food. Using a pre- and post-training design, data from observations and a survey will establish baseline information; assess employees’ current knowledge, attitudes, and engagement in reducing wasted food; and determine if a reduction in waste has occurred. Creating a culture of reducing wasted food ensures that employees understand the importance of reducing wasted food and its role in promoting a more sustainable campus.
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Reducing Wasted Food: A Sustainability Initiative at JP's Sports Bar
The purpose of this project is to create a sustainability culture for reducing wasted food at JP’s Sports Bar. A training intervention was created explaining the impact of, ways to reduce, and how to track wasted food. Using a pre- and post-training design, data from observations and a survey will establish baseline information; assess employees’ current knowledge, attitudes, and engagement in reducing wasted food; and determine if a reduction in waste has occurred. Creating a culture of reducing wasted food ensures that employees understand the importance of reducing wasted food and its role in promoting a more sustainable campus.
