Food Waste Management: A Case of Taiwanese High School Food Catering Service

Abstract

This study aims to understand the current state of food waste in Taiwanese school food catering services and the causal configurations that make school food waste possible, as food waste management has generated considerable concern. Combining document analysis, direct weighing, observation, and semi-structured interviews, a mixed methodology was employed to collect data. In order to comprehend and quantify food waste, the amount of school lunch provided and food waste during a 35-day period were measured, as well as the inefficiency index of lunch food at the two schools. According to this study, the inefficiency index of all dishes offered at Y Senior High School by the same lunch caterer is lower than at X Girls High School. In addition, this study identifies seven factors that contribute to school food waste, comprising meal quality, rigid budget limitation, tracking and feedback system, unforeseen factors, partial eating behavior, environmental awareness, and lack of initiatives for reducing food waste. This research also proposes five strategies to improve the management of contracted catering companies in schools, thereby reducing school lunch waste from supply sources. Taiwan’s experience can serve as a model for countries in comparable situations and academically fills the gaps in the experiences of varied societies.