Author(s)

Tânia Regina Kinasz¹, Regina Baptista Reis¹, Tania Beninga Morais^2*

¹Departament of Food and Nutrition, Universidade Federal de Mato Grosso, Cuiabá, Brazil.
²Postgraduate Programme in Nutrition, Food Quality Control Laboratory, Universidade Federal de São Paulo, São Paulo, Brazil.

More researches are needed to identify the relevant factors influencing the generation of food waste and devise preventive strategies. The objective of this study is to develop a checklist to assess the good management practices that have a positive impact on eliminating or minimizing food waste in food service units. A theoretical list of relevant factors impacting the generation of food waste during meal production is developed, taking into account administrative planning, receipt and storage of foods, and the preparation and distribution of meals by food service units. For each factor, several administrative and/or technical actions are identified. To validate the content, this list is submitted to a ten-member expert panel for a final evaluation. The factor (and its respective actions) is considered relevant if 80% of the expert panel members agree on its relevance. All actions employ a dichotomous response of Yes/No. Affirmative responses are expected because these actions are considered to be good management practices that have a positive impact on eliminating or minimizing food waste. Following the panel approval process, a checklist of 12 factors and 102 actions is detailed. The conceptual structure of the checklist for food waste management presented in this study enables a comprehensive understanding of the factors that impact food waste, providing a theoretical basis for future research into the relative importance of the relevant factors and actions identified in this study.

Food Services, Checklist, Food Wastefulness, Waste Management

Kinasz, T. , Reis, R. and Morais, T. (2015) Presentation of a Validated Checklist as a Tool for Assessing, Preventing and Managing Food Waste in Foodservices. Food and Nutrition Sciences, 6, 985-991. doi: 10.4236/fns.2015.611102.