Amount Of Food Waste Research Articles

Characterization of food waste in Grizzly Dining Hall at Georgia Gwinnett College: A critical step toward sustainable food waste management.

This project investigated the generation and characterization of post-service food waste at Georgia Gwinnett College dining hall from Spring 2022 to Spring 2023. In Spring 2022, for three weeks, twice a week, a total of 115.08kg of post-service food waste was collected by cafeteria workers. In Fall 2022, for 1h, twice a week, for five weeks, post-service food waste was collected directly from visitors, sorted, and immediately weighed. During the first half of the Fall 2022 collection, 58.17kg of food waste was collected and sorted into three categories, consisting of 17.90% disposable cutlery, 20.46% fruits and vegetables, and 61.64% mixed food. During the second half of the Fall 2022 collection, 69.13kg of food waste collected was composed of 12.84% disposable cutlery, 23.59% fruits and vegetables, and the mixed food subcategorized was composed of 11.27% starch, 39.45% grain, and 12.84% meat and eggs. Finally, in Spring 2023, for six consecutive days, the waste was collected as previously but during the entire day and sorted. The average daily waste amounted to 113.41kg, consisting of 18.20% disposable cutlery, 16.62% fruits and vegetables, 9.47% starch, 33.26% grain, and 22.45% meat and eggs. Out of the food categories collected, grains constitute the largest source of food waste by weight. The study indicated that, on average, 140g of food waste was produced per student per day during Spring 2023. The result of this study represents an opportunity for the college to identify the types and amounts of food waste generated at the cafeteria and to plan a better waste management system.

Design and Field Evaluation of an End Effector for Robotic Strawberry Harvesting

As the world’s population continues to rise while the agricultural workforce declines, farmers are increasingly challenged to meet the growing food demand. Strawberries grown in the U.S. are especially threatened by such stipulations, as the cost of labor for such a delicate crop remains the bulk of the total production costs. Autonomous systems within the agricultural sector have enormous potential to catalyze the labor and land expansions required to meet the demands of feeding an increasing population, as well as heavily reducing the amount of food waste experienced in open fields. Our team is working to enhance robotic solutions for strawberry production, aiming to improve field processes and better replicate the efficiency of human workers. We propose a modular configuration that includes a Delta X parallel robot and a pneumatically powered end effector designed for precise strawberry harvesting. Our primary focus is on optimizing the design of the end effector and validating its high-speed actuation capabilities. The prototype of the presented end effector achieved high success rates of 94.74% in simulated environments and 100% in strawberry fields at Farias Farms, even when tasked to harvest in the densely covered conditions of the late growing season. Using an off-the-shelf robotic configuration, the system’s workspace has been validated as adequate for harvesting in a typical two-plant-per-row strawberry field, with the hardware itself being evaluated to harvest each strawberry in 2.8–3.8 s. This capability sets the stage for future enhancements, including the integration of the machine vision processes such that the system will identify and pick each strawberry within 5 s.

An Upcycling Approach from Fruit Processing By-Products: Flour for Use in Food Products.

The growing global population has led to increased food consumption and a significant amount of food waste, including the non-consumed parts of fruits (e.g., stems, rinds, peels, seeds). Despite their nutrient richness, these by-products are often discarded. With the rising interest in nutrient-dense foods for health benefits, fruit by-products have potential as nutritious ingredients. Upcycling, which repurposes waste materials, is one solution. White flour, which is common in food products like bread and pasta, has good functional properties but poor nutritional value. This can be enhanced by blending white flour with fruit by-product flours, creating functional, nutrient-rich mixtures. This review explores using flours from common Brazilian fruit by-products (e.g., jaboticaba, avocado, guava, mango, banana, jackfruit, orange, pineapple, and passion fruit) and their nutritional, physical-chemical properties, quality and safety, and applications. Partially replacing wheat flour with fruit flour improves its nutritional value, increasing the amount of fiber, protein, and carbohydrates present in it. However, higher substitution levels can alter color and flavor, impacting the sensory appeal and acceptability. While studies showed the potential of fruit by-product flours in food formulation, there is limited research on their long-term health impacts.

Pengendalian Lingkungan: Pengaruh Edukasi Pengolahan Sampah Organik Rumah Tangga Menggunakan Metode TAKAKURA

The amount of food waste and leaves generated in the city of Bandung in 2021 was 1,430.04 tons per day and will continue to increase in 2024 by 1,796.51 tons per day. This condition needs to be controlled, so that it does not cause waste problems in the city of Bandung. In light of these conditions, a team of lecturers from the Urban and Regional Planning Study Program at the Universitas Islam Bandung educated the community on the processing of food and household waste, aiming to enable the community to convert organic waste into a more beneficial resource while preventing environmental pollution, including its potential reuse as fertilizer. In order to achieve the goal of educating the community, the team conducted education on organic waste processing using the Takakura method, together with 29 women of the Ta'lim Abu Bakar Assembly at RT 001 RW 012 Sekejati Village - Buahbatu District. Service activities include 7 (seven) stages, namely planning, coordination, socialization, Pre-Test, education about waste, assistance in making products and evaluation of activities (Post-Test). In the core activity, before the presentation on the understanding of waste management using the Takakura Method, PkM participants were given a questionnaire to find out their understanding of waste and its processing system. Subsequently, the presentation of material and compost making practices using the Takakura Method was carried out, and ended with an evaluation of activities (Post-Test) with the distribution of questionnaires. The results of the PkM activity include an increase in the understanding of PkM participants from 60% to 77% after education. The highest understanding of participants in the types of organic waste and 3R waste sorting was 93%. In addition, PkM participants were also very active during the activity and continued the activity of making kompok (waste processing) using the Takakura Method in their respective homes. So it is hoped that PkM activities can help the community better understand waste sorting, the importance of sorting organic waste, a cleaner environment, and the realization of sustainability.

Food waste quantities, carbon footprint and nutrient loss in university students' households in Sweden

Food waste quantities, carbon footprint and nutrient loss in university students' households in Sweden

Az élelmiszerpazarlás jelenlegi helyzetének bemutatása Magyarországon

Our research focuses on food waste, one of the global problems of our time. Food waste has not only economic but also significant environmental and social consequences. Our aim is to highlight the importance of sustainable food consumption and production in the light of relevant figures, to provide a comprehensive picture of the current situation of food waste in Hungary and to serve as a starting point for other similar research closely related to this topic. In order to achieve this, the background to the topic and existing good practices will be examined. Based on the literature, it can be concluded that there is a significant amount of food waste in households, which could most likely be prevented. A collection of good practices that companies and businesses have launched to reduce food waste has been compiled. It would be worthwhile to raise awareness of these food waste reduction opportunities, alternative uses for food leftovers and composting, through a targeted marketing campaign to raise awareness of the issue.JEL code: Q56

Tackling food waste: unveiling causes, implications and solutions in Oman's fresh and short food supply chain

PurposeThis study investigates food waste within the food supply chain (FSC), for the case of fresh and short FSC (FS-FSC), aiming to (1) reveal the major causes of waste across FSC (2) identify the food waste mitigation strategies, (3) measure food waste impacts at each supply stream, and (4) propose practical initiatives to support decision/policymakers in strategic food waste management, especially in the case country.Design/methodology/approachThis study adopts a mixed-method approach to investigating food waste, examining existing literature using template analysis. The focus is on three key elements: factors enabling food waste, its final destinations, and strategies to reduce it. The study then gathers information from a prominent regional retailer and consumers through interviews and surveys. The empirical data collected is then analysed using template analysis and descriptive statistics.FindingsThis research highlights key waste enablers across the food supply chain networks, including procurement and storage, processing, operation strategy, people, and consumers. The enablers differed in the amount of food waste produced, and the research outcome demonstrates that the end consumers were the largest contributors to the food waste generated. The changes in people's habits and tastes significantly affect the FS-FSC. Interestingly, results demonstrated that 40% of consumers utilise food leftovers as pet food.Practical implicationsThe proposed food waste management initiatives can help companies minimise and mitigate food waste at each supply chain stage. Practitioners can use the identified causes and mitigation strategies to implement mitigation efforts and translate them into actionable plans.Originality/valueThe article outlines a practical approach for addressing food waste in an FS-FSC case throughout the entire chain, encompassing supply, distribution, catering, delivery, and consumption. The study not only sheds light on the primary reasons for food wastage but also provides insights into potential solutions that are not only effective but also feasible in real-world scenarios.

Prevention and Under-Reporting Effects of Food Waste Diaries

One method of quantifying food wastage in households is a food waste diary. The goal of this study is to evaluate the reliability of food waste diaries as a methodology of waste-level measurements. This form of self-reporting is considered to underestimate the levels of food wastage because of three phenomena. The so-called self-selection bias is minimized by the chosen study set-up. The under-reporting and prevention effects were determined by measuring the food waste levels amongst 80 participating households. In week 1, the food waste amounts were determined by individual waste sorting analysis; in week 2, they used a food waste diary followed by a waste sorting analysis. The use of food waste diaries leads to a considerable prevention effect of 20%. Individual sorting analysis of uninformed households showed a generation of 59 kg∙inh−1∙yr−1 of avoidable food waste and 28 kg∙inh−1∙yr−1 of non-avoidable food waste. When using food waste diaries, these amounts dropped to 47 and 23 kg∙inh−1∙yr−1, respectively. In the study, instead of an under-reporting effect, the analyses showed an over-reporting of 7%. In medium-rise housing, the food wastage level is lower than in the overall population of the study, whereas both the prevention effect and the over-reporting is higher. Low-rise housing shows the highest initial food waste level. High-rise housing shows the smallest prevention effect. In the countryside, both the food wastage level and the prevention effect are significantly lower than elsewhere. In smaller towns, a slight under-reporting effect was observed; elsewhere there was an over-reporting effect. Further research might focus on if and how long the prevention effect of the food waste diaries lasts amongst Polish households.

HOUSEHOLD WASTE MANAGEMENT THROUGH BIOPORE CREATION TRAINING AND USING RAPEL APPLICATION

Background: The amount of garbage in Yogyakarta annually experiences consistent growth. Some inhabitants have not adopted autonomous garbage sorting and depend on police to handle waste management. Yet, the lack of daily garbage collection by officials has led to a buildup of domestic garbage in the Dusun Karangbendo. Knowledge in managing both organic and non-organic garbage may be significantly increased through education, making it one of the most crucial waste reduction measures. Objective: This activity aims to enhance the community's understanding and proficiency in biopores and the implementation of RAPEL as an environmentally friendly approach to trash reduction in Dusun Karangbendo, Banguntapan, Bantul. Method: The approach employed involves providing education and training to the residents of Dusun Karangbendo. Of 18 individuals underwent training to create biopore holes and utilise the RAPEL application to recycle non-organic garbage. Results: A significant rise in knowledge regarding trash management and a strong dedication to using the acquired techniques has been seen (p-value = 0.000). Conclusion: Such measures not only mitigate the adverse environmental effects of garbage but also yield supplementary economic advantages for the community. Anticipated is that this effort will serve as a paradigm for other areas inefficiently and durably handling trash.

An integrated environmental and economic assessment for the disposal of food waste from grocery retail stores towards resource recovery.

Food waste gives rise to many environmental problems. A large amount of food waste is produced by grocery retail stores. It is therefore important to apply efficient food waste treatment technologies with minimal environmental impact and investigate the optimal approach for food waste collection, transportation, and treatment. In the present study, a life cycle impact assessment (LCIA) was conducted to analyze different food waste disposal scenarios, including incineration, landfilling, composting, anaerobic digestion, and bioconversion. The impacts of the five scenarios on the environmental, economic, and social aspects were assessed. The results suggested that the landfilling scenario has the lowest net cost for the treatment of food waste, followed by the incineration scenario. The bioconversion treatment cost has the most significant positive effect on the net cost of the bioconversion scenario, and both the price and yield of compost have a significant negative effect on the net cost. The rankings of the five scenarios are the same under both weight determination methods, with the bioconversion scenario performing the best, followed by the composting scenario. The results of this study can help improve the disposal of food waste in grocery retail stores in the framework of sustainability and the circular economy.

Miracle in the evening: Explaining the boundary condition of consumer's self-control on purchase intention of near-expired products

Due to consumers' misunderstanding of product expiration dates, huge amounts of food waste and retail losses have been recognized as a worldwide problem. This research explores a solution to mitigate such waste and losses in the consumer purchase decision-making process of near-expiry products. Drawing from the literature on expiration date-based pricing (EDBP) and self-control, we propose that consumers' purchase intention for near-expiry products vary depending on the time of day (morning vs. evening). The results from mixed methodologies, including an analysis of actual sales data from an online retailer (Study 1) and randomized controlled experimental studies (Studies 2 and 3), reveal that consumers are less sensitive to near-expiry products when purchasing EDBP products in the evening compared to the morning. Furthermore, we examine how self-control mediates the interaction effects of the nearness of the expiration date and the time of day on the purchase intention of near-expiry EDBP products. A novel perspective on understanding consumers’ dynamic evaluations of sales promotions over time and managerial implications for promotional strategies to promote products approaching their expiration date are discussed.

Mediterranean diet adherence and food waste among university students

Abstract Introduction The Mediterranean diet (MD) is widely acknowledged as both a nutritious and sustainable dietary option. Growing research indicates that dietary habits can impact the amount of food waste produced. The aim of the study was to assess the correlation between adherence to the MD and food waste behavior among university students. Methods A cross-sectional study employing a validated, anonymous, online questionnaire was conducted among students at the University of Milan. Food waste was measured using the Italian version of the Household Food Waste Behavior (HFWB) questionnaire, while adherence to the MD was assessed through the Medi-Lite questionnaire. The questionnaire was developed in Microsoft Forms. Data were collected between July and October 2023. Responses to the HFWB were scored from 1 for disagreeing responses to 7 for agreeing resposes. Pearson correlation (ρ) between MD adherence and anti-waste behavior, stratified by gender and for the overall population was calculated. Results A total of 2,617 students (70% females, age 18-23 years 52%) completed the questionnaire. The average MD adherence score was 10.2 (± 2.2), with 65% of the sample being adherent to the MD. MD score was higher among female (10.4), compared to males (10.1, p < 0.001). Females show a more anti-waste behavior (score=5.3±0.8) compared to males (score=5.2±0.7, p < 0.001). MD adherence statistically significant correlated with anti-waste behavior in the overall sample (ρ = 0.27; 95% CI 0.24-0.31, p < 0.001) and within each gender group (Females: ρ = 0.27; 95% CI 0.22-0.35, p < 0.001; Male: (ρ = 0.28; 95% CI 0.22-0.35, p < 0.001) Conclusions This study provides evidence of the weak, positive correlation between adherence to the MD and household food waste behavior. Advocating for the MD could enhance health while simultaneously lowering food waste levels, which may have beneficial effects on environmental sustainability and the management of food resources. Key messages • Adherence to the Mediterranean diet linked to lower food waste among university students. • Mediterranean diet promotes health and less waste, aiding environmental sustainability.

Quantitative and qualitative assessment of food waste in rural markets in Morocco

Background: Food waste, a significant issue in sustainable food systems, occurs at various stages of the food supply chain, from production to consumption. However, there is limited data assessing the quantity and nutritional value of food waste at the retail level, especially in rural markets (Souks). Aims: This research aimed to characterize and quantify the nutritional value of food waste in rural retail markets of El Jadida and Sidi Bennour in Morocco. Material and Methods: A quantitative approach was employed, combining observational diagnosis of food waste types and a survey of sellers to collect information, through a questionnaire, on purchased and remaining quantities, as well as the nature and disposal of food waste. The nutritional value of wasted food was estimated using the Ciqual food composition table and the bilnut calculation program. Results: The estimated quantity of unsold food in the studied retail markets studied was 1135.36 tons/year, equivalent to 0.85 kg/inhabitant/year for the region’s population. Vegetables accounted for the largest proportion of unsold food (45.7%), followed by fruits (27.4%), and meat and offal (10.8%). The estimated quantity of food waste was 677.3 tons/year or 0.5 kg/inhabitant/year. The daily nutritional value of wasted food in the studied Souks was estimated to be 118.173 kcal, 7.616 g of carbohydrates, 6.026 g of proteins and 6.386 g of total fats, 1.579 g of dietary fiber, 334 mg of vitamin A, 1.6 mg of vitamin D, 945.9 mg of iron, 21.712 mg of calcium, 1.903 mg of potassium, and 4.56 mg of iodine. These nutrient contents could potentially contribute to the daily needs of a significant portion of the population, particularly for iron, as the estimated daily loss of 945.9 mg/day could meet the recommended daily intake of 59 adult women or 236 children under five years old. Conclusion: This study provides a novel comprehensive assessment of the nutritional value lost due to food waste in rural retail markets in El Jadida-Sidi Bennour. The findings reveal the need for improved supply chain management and demand forecasting to reduce food waste I these. Strengthening efforts to redistribute and reutilize wasted food can contribute to addressing nutritional deficiencies and food insecurity among vulnerable rural populations. Keywords: Food waste, retail trade, valorization, nutritional loss, rural markets.

Computer Vision Applications in Garbage Management: A Survey

In recent years, computer vision (CV) technique has made great breakthroughs, and it has been applicated in the fields related to garbage management. Due to quick expansion of consumerism and urbanization, the amount of garbage generated by humans has increased rapidly, which has caused harmful results for both the environment and people’s lives. Identifying garbage automatically by means of CV technique plays an important role in urban road garbage detection, marine litter detection and garbage classification. This paper, gathering research from various sources, show how computer vision techniques can help garbage management to become smarter and more accurate by giving a view of the literature on different CV applications in the fields related to garbage management. In addition, the paper also aims to find and analyze the common problem when practicing the theories in practice and several promising directions for future research.

Implementation of an app-based time-temperature-indicator system for the real-time shelf life prediction in a pork sausage supply chain

Time-temperature-indicators (TTIs) combined with predictive modeling are helpful tools for avoiding the increasing amount of food waste and the associated waste of resources along the food supply chain. Successful implementation of these systems in practice is still absent due to missing digital technologies for real-time shelf life prediction. This study aimed to validate a novel app system developed for the digital read-out of OnVu™ TTIs and the shelf life prediction of perishable products along the raw pork sausage supply chain. Therefore, a kinetic shelf life model of raw pork sausage was developed based on microbial parameters. A dynamic TTI model was developed based on app-measured TTI data and validated on a laboratory scale to prepare for the pilot study. In the pilot study, the shelf life prediction of TTIs based on app measurements was validated under practical conditions. Results showed that the spoilage kinetics of raw pork sausage could, in general, be reflected by the OnVu™ TTI kinetics based on the app's color measurements. The pilot study showed that predicted and measured TTI color values by the app were in good agreement with accuracy factors of 1.02–1.03; however, slight differences in shelf lives revealed that the prediction model must be further improved by integrating more data. Although variances in the hourly range could be seen between the predicted shelf life based on TTI app measurements and the real shelf life of raw pork sausage, the study serves as a proof of concept for the general useability of the app for shelf life prediction because it showed that TTI and product kinetics were highly comparable. Further technical adjustments to the app and the adaptation of the charging time may further improve the shelf life prediction by the app along the raw pork sausage supply chain.

The Moroccan leather sector between modernity and authenticity: what problems? What solutions?

The leather sector remains one of the sectors that encounters a multitude of problems on an international scale, particularly in Morocco. Therefore, we carried out a literature review through which we were able to identify the major problems found within the leather sector. After that, we conducted a case study on the Chouara tannery in the Fes Meknes region where we studied the problems found within the sector by using the 5M and SWOT methods as well as the proposal of certain improvement actions with a view to revitalizing the sector. The novelty of our work lies in the proposal of certain functionalities that could play the role of product lifecycle management (PLM) within the sector, such as life management, complaint management and cost management since the notion of PLM is absent within traditional tanneries. In addition, we propose integrating ecological PLM to limit the amount of garbage generated during the execution of tasks.

Food waste in hospitals: implications and strategies for reduction: a systematic review

PurposeThe purpose of the study is to comprehensively and extensively investigate food waste in hospitals and the environmental and economic effects it imposes on society. By knowing the reasons and factors affecting the creation of such wastes, it is possible to help reduce these effects.Design/methodology/approachThis study was conducted by systematic search in PubMed, Scopus, Science Direct and Web of Science databases.FindingsThe results suggest that high-income countries such as Denmark, Sri Lanka, Portugal and Spain have more significant amounts of food waste than low-income countries like Turkey. The main reasons for food waste include inadequate food quality, low patient appetite and issues with the dining environment. Therefore, it is crucial to address these root causes to minimize food waste and alleviate the burden on the environment.Research limitations/implicationsThe study relies primarily on secondary data analysis and does not include original food waste audits or interviews with hospital staff. While the literature review provides useful background, conducting first-hand audits and interviews could strengthen the study by providing more current, contextualized and granular insights into food waste in hospitals. The lack of primary data collection limits the ability to make hospital-specific recommendations or quantify the opportunity for improvement. Additionally, the focus is on general frameworks rather than interventions tailored to the needs and constraints of hospitals in low- and middle-income regions. More region-specific research would be needed to understand nuanced challenges and develop customized solutions suitable for implementation in those settings.Originality/valueEffective measures can be taken to make policies and determine appropriate solutions to reduce these wastes. By recognizing the problems in structures, one can take steps to reduce global warming and waste of national funds.

A sustainable design approach of a mega hostel: a study based at NIT, Srinagar, Kashmir, India

ABSTRACT In a sustainable building design, energy, water and resource optimization are key considerations, along with minimizing impacts on the ecology and environment. In this case study, water-related issues are considered from a sustainability perspective. The main objective of this study is to provide a sustainable design for a mega-hostel at the National Institute of Technology (NIT) Srinagar, with the aim of achieving an eco-friendly design which minimizes its dependence on external sources of energy. Rainwater harvesting, greywater reuse and the installation of a biogas plant are the three main techniques considered in this project. Rainfall data was collected and water demands for the mega-hostel and greywater produced by the mega-hostel were estimated. Potential rainwater harvesting, dimensions of a storage tank, first flush volume, discharges and dimensions of gutters have been calculated in this study. Greywater quantity has been calculated and a membrane bioreactor (MBR) to treat greywater is suggested, because it is space-optimized. Dimensions of a biogas plant and the quantity of gas released have also been estimated based on the amount of food waste generated by the mega-hostel.

Valorization of food waste into hydrogen energy through supercritical water gasification: Generation potential and techno-econo-environmental feasibility assessment

Food waste (FW) is a significant portion of the solid waste produced by cities, and it has become a global problem due to the poor management of food distribution and consumption. The improper disposal of FW in landfills precipitates pervasive global environmental predicamentsHowever, effective management strategies have the potential to convert this large amount of garbage into a very effective renewable energy source, particularly through the generation of environmentally friendly hydrogen. This study examines the capacity for energy generation and the practicality of hydrogen production in Bangladesh using supercritical water gasification technology. The findings indicate that approximately 489 MW of electricity can be extracted from approximately 23 million tons (Mt) of FW in 2023, with a projected escalation to around 2042 MW by 2042, coinciding with an anticipated surge in FW generation to approximately 110 Mt. Moreover, the study delves into the economic feasibility of these gasification endeavors, employing diverse metrics encompassing total life cycle cost, net present value, investment payback duration, levelized cost of energy, and internal rate of return. Technoeconomic analyses divulge an investment with a net present value of 11,669.4 M$M$, an 11-year payback period, and an internal rate of return of 14 %. In addition, the research assesses the technological, economic, and environmental viability inherent in the establishment of gasification-based electricity-generating facilities in Bangladesh's preeminent eight cities by 2023. This examination postulates that a transition from coal-based power plants to those powered by food waste would precipitate an annual reduction of 3.59 Mt in carbon dioxide emissions.

Food waste reduction and its environmental consequences: a quasi-experimental study in a campus canteen

BackgroundFood waste is the third-largest contributor to greenhouse gas emissions, which has severe environmental and economic effects. This study presents a two-level intervention to estimate the quantity and environmental consequences of food waste at a campus canteen, offering innovative solutions to reduce food waste and its environmental footprint.MethodologyThis study involved 300 students and consisted of three main stages: initial food waste assessment, environmental and economic impact evaluation, and qualitative exploration of the causes of food waste through interviews with students. The assessment included direct measures and weighing of leftover food, and the environmental and economic impact was calculated. A two-level intervention was implemented for students and staff, and a re-assessment of food waste was conducted to evaluate the intervention’s impact. Statistical analysis was performed using SPSS.ResultsThe study monitored 26 meals, finding that the total amount of food waste in the university canteens was (mean = 60.65 g/person), and the intervention reduced food waste by 16.35% per meal (50.73 g/person). Moreover, after the intervention, the amount of food waste costs and total water waste were reduced by 30.14% and 16.66%, respectively. Grey water was reduced significantly by 12.5% (p = 0.033). Interviews with students identified low-quality meals, unpleasant taste, large portions, and a limited menu as the main causes of food waste.ConclusionsIt is possible to tackle food waste effectively with educational intervention, decreasing portion size, and improving the quality and variety of food.