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• W3121587748 abstract "Based on the questionnaires of 9192 students, we found 74% of them have generated plate waste in university canteens and food waste amounted to 61.03 g per student per meal, of which the largest percentage comprised of wheat (25.78%), rice (20.36%), and vegetables (18.61%). Also, this paper found that the factors that affected university students’ food waste generation are multidimensional, including individual-level and family-level characteristics, catering features, and regional locations. In this study, eight factors impacted both indicators of plate waste. Specifically, females wasted more food than males. Education helps in reducing food waste. Bad daily waste habits could exacerbate food waste. The improvement of family economic conditions encourages food waste. Relative to eating alone, dining together with peers caused more serious food waste. The greater the time pressure, the more serious is the food waste. The higher the satisfaction of food taste, the less is the food waste. Compared with students from the north of China, food waste among students in the south is more serious. To reduce plate waste in university canteens, it is recommended that university decision-makers and canteen managers attach great importance to food waste of Chinese university students, by introducing targeted measures to reduce food waste, such as finding effective ways to reduce staple food and vegetable waste, introducing differentiated policies for university students with different individual-level and family-level characteristics, and reducing plate waste caused by unfavorable catering characteristics." @default.
• W3121587748 created "2021-02-01" @default.
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• W3121587748 date "2021-04-01" @default.
• W3121587748 modified "2023-10-14" @default.
• W3121587748 title "Determinants of food waste generation in Chinese university canteens: Evidence from 9192 university students" @default.
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• W3121587748 doi "https://doi.org/10.1016/j.resconrec.2021.105410" @default.
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