Understanding Food Waste Drivers and Food Preferences Among 1st Year Student Residences to Reduce All Access Dining Waste and GHG Emissions
department or school: Land and Food Systems, Faculty of
data provider: DSpace
contributor: University of British Columbia. Food Services
contributor: University of British Columbia. Campus and Community Planning
creator: Azzam, Ayman
creator: Khodavandi, Alireza
creator: Tsang, Noah
creator: Rasti, Leila
creator: Wang, Junyi
issued: 2024-07-30T18:15:20Z
issued: 2024-04-17
description: Food waste is an ongoing global issue that results in irreversible consequences, including greenhouse gas (GHG) emissions that disrupt climates across the globe. As a recognized global leader in sustainability, the University of British Columbia (UBC) has the opportunity to set a standard for universities across the world through its exemplary practices (UBC Sustainability, 2021). Considering this, the university has recognized the significant contribution of food systems, generating over 21% of total campus GHG emissions (UBC Sustainability, 2022b). Specifically, emphasis has been placed on addressing food waste generated by the campus food system as an important contributor of GHG emissions (UBC Sustainability, 2016). By understanding the drivers of food waste, UBC can inform their plans, policies and practices that are working toward achieving its intended 50% GHG emissions reduction of food systems by 2030 (UBC Sustainability, 2022b). These learnings can also contribute to the global targets set by the IPCC and the Paris Agreement, both identifying the reduction of food waste as an integral step in reaching net zero emissions on campus (UBC Sustainability, 2021). By establishing a fundamental understanding of first-year residents' food preferences, the University of British Columbia Food Services (UBCFS) can revise their menu selections to align more closely with climate-friendly practices, while ensuring student consumption preferences are met. Additionally, a change to a more sustainable menu can potentially inspire students to adopt more climate-friendly dietary habits. Moreover, exploring potential factors influencing students' food plate waste, including portion sizes, flavors, convenience, or location, can provide valuable insights for implementing practical innovations. This can benefit not only the overall student dining experience but also support the campus in achieving its targets. Our methodology includes a mixed-methods approach, utilizing both quan…
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/88743
note: Understanding Food Waste Drivers and Food Preferences Among 1st Year Student Residences to Reduce All Access Dining Waste andGHG EmissionsPractitioner’s Summary1Understanding Food Waste Drivers and Food Preferences Among 1st Year Student Residences to Reduce All Access Dining Waste andGHG EmissionsExecutive SummaryFood waste is an ongoing global issue that results in irreversible consequences, including greenhousegas (GHG) emissions that disrupt climates across the globe. As a recognized global leader in sustainability, theUniversity of British Columbia (UBC) has the opportunity to set a standard for universities across the worldthrough its exemplary practices (UBC Sustainability, 2021). Considering this, the university has recognized thesignificant contribution of food systems, generating over 21% of total campus GHG emissions (UBCSustainability, 2022b). Specifically, emphasis has been placed on addressing food waste generated by thecampus food system as an important contributor of GHG emissions (UBC Sustainability, 2016). Byunderstanding the drivers of food waste, UBC can inform their plans, policies and practices that are workingtoward achieving its intended 50% GHG emissions reduction of food systems by 2030 (UBC Sustainability,2022b). These learnings can also contribute to the global targets set by the IPCC and the Paris Agreement, bothidentifying the reduction of food waste as an integral step in reaching net zero emissions on campus (UBCSustainability, 2021).By establishing a fundamental understanding of first-year residents' food preferences, the University ofBritish Columbia Food Services (UBCFS) can revise their menu selections to align more closely withclimate-friendly practices, while ensuring student consumption preferences are met. Additionally, a change to amore sustainable menu can potentially inspire students to adopt more climate-friendly dietary habits. Moreover,exploring potential factors influencing students' food plate waste, including portion …
has type: Report
is shown at: 10.14288/1.0444871
language: eng
peer review status: Unreviewed
provider: Vancouver : University of British Columbia Library
rights: Attribution-NonCommercial-NoDerivatives 4.0 International
rights URI: http://creativecommons.org/licenses/by-nc-nd/4.0/
scholar level: Undergraduate
is part of: UBC Social Ecological Economic Development Studies (SEEDS) Student Report
is part of: University of British Columbia. LFS 450
subject: Food
subject: Climate
subject: Behaviour
subject: Dietary
type: Text
identifier URI: http://hdl.handle.net/2429/88743