The Influencing Factors and Development Guidelines of Food Waste in Canteen of Guangxi Vocational University of Agriculture

Abstract

           The objective of this research is to 1) study influencing factors of food waste in canteen of Guangxi Vocational University of Agriculture; and 2) study the development guidelines for countermeasures of food waste in canteen of Guangxi Vocational University of Agriculture. The population included 16,897 enrolled students at Guangxi Vocational University of Agriculture. The sample consisted of 375 randomly selected students who completed a questionnaire, along with 12 key staff members representing three university departments who participated in interviews. The research instruments were a meticulously constructed questionnaire assessing behaviors, awareness, and solutions related to food waste, validated through literature review, expert input, and a structured interview process.
           The results were found that lunch is the meal most frequently wasted by students, with over 50% of respondents acknowledging they often waste lunch food. Key factors contributing to food waste identified through statistical analysis of the questionnaire data include large portion sizes, food not tasting good, and lack of peer influence to reduce waste. The interview results aligned with the questionnaire findings, and also emphasized outdated storage practices, menu inflexibility, and lack of performance incentives as driving food waste. Proposed solutions coalesced around awareness campaigns, enhancing chef skills, right-sizing portions, demand-driven preparation, integrating smart tech, and emphasizing educational activities to promote conservation values. In conclusion, a multi-pronged approach addressing preparation, attitudes, and management is needed to significantly reduce food waste among students in university canteens.