Abstract
The aim of this paper is to propose a Six Sigma-DMAIC and food waste hierarchy-based framework that can be successfully implemented by Ethiopian University canteen managers to reduce food waste in a sustainable way. The importance of this research is twofold. First, the Six Sigma-DMAIC methodology is used to evaluate and improve the process to prevent food surplus and waste in the canteen. Second, other waste hierarchy options will be used to mitigate food waste problem in a sustainable way. This has a positive social, environmental, and economic implications.
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