2016: Day of Learning on Food Security

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.

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

Share

COinS
 
Apr 4th, 9:40 AM

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.