Impact on Plate Waste of Switching from a Tray to a Trayless Delivery System in a University Dining Hall and Employee Response to the Switch

Abstract A potential strategy for decreasing food waste in foodservice operations is trayless dining. The objective of this 2010 study was to compare the impact of using a tray vs a trayless system on plate waste and on employees' attitudes. To test the hypothesis that going trayless would redu...

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Veröffentlicht in:	Journal of the Academy of Nutrition and Dietetics 2013, Vol.113 (1), p.141-145
Hauptverfasser:	Thiagarajah, Krisha, PhD, RD, Getty, Victoria M., MEd, RD
Format:	Artikel
Sprache:	eng
Schlagworte:	attitudes and opinions employment Focus Groups Food Handling - methods food service Food Services - manpower Food Services - organization & administration Food Services - statistics & numerical data Gastroenterology and Hepatology human resources Humans Internal Medicine plate waste Restaurants solid wastes t-test Universities Waste Management - methods Waste Products - statistics & numerical data
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