Food waste in an airline caterer’s production kitchen
About this resource: A mixed-methods approach using waste audits, document analyses and staff interviews was used to quantify food waste and explore the drivers behind waste generation. Waste audit results revealed that 57% of the total waste was food waste, much of which came from raw or in-house cooked products. The three major themes contributing to food waste generation included: issues with menu development, and forecasting; staff attitudes; and staff behaviours. Recommendations for reducing or diverting food waste included creating an ‘environmental champion’ or waste management position, dedicating an ingredient room or 'mise en place’ function, involving staff in a range of waste management strategies and managing airline menus to use food more efficiently. As well as being transferable to other airline caterers, it is envisioned many of these strategies could be applied to other large foodservice operations; in particular, those adopting ‘lean’ principles and those operating in manufacturing style production.
Food Waste Innovation Authors: Miranda Mirosa
Citation: Ross, J. (2015) Food Waste in an Airline Caterer’s Production Kitchen (Thesis, Master of Dietetics). University of Otago. Advisors: M Mirosa, H Spence.