| dc.description.abstract | Due to the volume of food production, commercial-sized foodservice facilities are more energy and water-use intensive than office and classroom spaces. In addition, foodservices utilize large quantities of food and material inputs and impact waste diversion rates of these resources. Resource waste can be reduced by installing upgrades, such as water and energy efficient equipment, efficient lighting and improved heating, ventilation, and air conditioning systems; however, as operators of the kitchen, employees also have control over resource use. Little literature exists on employee behaviour and the sustainability of foodservice operations. This study explores sustainability issues at the Sherriff Hall Residence dining hall and kitchen areas at Dalhousie University. This study attempts to answer: 1) What behaviors in the dining hall impact sustainability objectives?; 2) What are the barriers that dining hall employees face in meeting sustainability objectives?; 3) What changes or programs could be implemented in order to reduce resource use and enhance waste diversion in the dining hall? Qualitative research methods employed include interviews with dining hall staff from the Sherriff Hall Residence, Aramark management at Dalhousie University and stakeholders from Facilities Management, Ancillary Services and Environmental Services. In addition, guided tours of the dining hall were completed with three key participants. A variety of behaviours which impact the sustainability of dining hall operations were documented, including behaviours that contribute to resource waste and improper waste diversion as well as behaviours which reduce these. Barriers to implementing sustainable behaviours in the dining hall were also identified, including: motivation, time, customer service, health and safety, knowledge, resistance to change, equipment and facilities, as well as external factors that are beyond employee control. Recommendations are made on training, enforcement, and changes in operational procedures.
Key words: sustainable, green, employee behaviour, university, dining hall, foodservice, kitchen | en_US |
