Food waste generation and potential interventions at Rhodes University, South Africa

Kathleen Painter; Gladman Thondhlana; Harn Wei Kua

doi:10.1016/j.wasman.2016.07.013

Food waste generation and potential interventions at Rhodes University, South Africa

Waste Manag. 2016 Oct:56:491-7. doi: 10.1016/j.wasman.2016.07.013. Epub 2016 Jul 20.

Authors

Kathleen Painter¹, Gladman Thondhlana², Harn Wei Kua³

Affiliations

¹ Department of Environmental Science, Rhodes University, Grahamstown 6140, South Africa.
² Department of Environmental Science, Rhodes University, Grahamstown 6140, South Africa. Electronic address: g.thondhlana@ru.ac.za.
³ Department of Building, School of Design and Environment, National University of Singapore, 4 Architecture Drive, S117566, Singapore. Electronic address: bdgkuahw@nus.edu.sg.

PMID: 27450431
DOI: 10.1016/j.wasman.2016.07.013

Abstract

Estimation of food waste generation represents the first step when considering efforts to reduce waste generation and monitor food waste reduction against set targets. This study reports on an estimation of food waste generated in university dining halls at Rhodes University, South Africa. Daily food waste generation was estimated at about 555g per student or 2tonnes across all sample dining halls, translating to about 450tonnes per year. The results show that food waste is influenced by an array of contextual factors, including distance to dining hall, gender composition of hall and meal times and meal options. It is estimated that the university could save up to US$ 80000 annually for every 10% reduction in the current rate of food waste generation. Possible educational, technical and administrative interventions for food waste reduction are discussed.

Keywords: Food waste; Food waste prevention; Interventions; South Africa; Universities.

MeSH terms

Food Services*
Garbage*
Solid Waste / analysis*
South Africa
Universities*
Waste Management*

Substances

Solid Waste