Food Wasting Attitudes and Behaviours Among Residence Meal Hall Users at Dalhousie University, Halifax, Nova Scotia

Abstract

Dalhousie University has undertaken multiple initiatives in recent years to produce less food waste within their dining halls. This study aimed to develop a relation between the attitudes and behaviours towards food waste of those students who dine at Dalhousie University Howe Hall meal hall. The issues regarding waste management techniques at the meal halls is continuously being improved to lessen the amount of food waste created by the students and staff. Oral researcher-administered and individual self-administered questionnaires were applied to students dining at Howe Hall during three separate dates. The results of the study showed that 87% of students do not consume their meals entirely and discard of their uneaten food. In contrast, no correlation between food wasting attitudes and behaviours in respondents. Rather, the low-quality food which the respondents did not wish to consume, and an inability to take leftovers from a meal for later consumption caused an increase in wasted food. To reduce the amount of food waste the university produces, recommendations such as displaying ingredient lists; providing samples to meal hall users before they select a meal to reduce the likelihood of choosing a dish the consumer will find unappetizing; and allowing for students to package their uneaten food rather than having no option but to dispose of it.