Simple awareness leads to reduction in food waste

New study shows students threw out 15% less food after marketing push.

Jan. 14—College students threw out 15 percent less food after researchers peppered dining halls with short anti-waste slogans, according to new study.

"If you can get it into people's minds to talk about food waste, that's when little changes take effect," said lead author Kelly Whitehair, an instructor of hospitality management and dietetics at Kansas State University. "Change doesn't have to involve a huge elaborate campaign," she told Reuters Health.

To determine the best way to use written messages to change food waste behavior and get students thinking, Whitehair's team posted the simple slogans "All Taste... NO WASTE" and "EAT WHAT YOU TAKE, DON'T WASTE FOOD" for two weeks at campus all-you-can-eat dining halls.

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In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

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Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

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Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

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