Evaluation model of plate waste to monitor food consumption in two different catering settings

  • Stefano Saccares | stefano.saccares@izslt.it Centro Studi per la Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale delle Regioni Lazio e Toscana, Roma, Italy.
  • Umberto Scognamiglio Nutritional Consultant, Ariccia (RM), Italy.
  • Catia Moroni Dipartimento di Sanità Pubblica e Malattie Infettive, Università di Roma La Sapienza, Italy.
  • Alessandra Marani Facoltà di Medicina e Psicologia, Università di Roma La Sapienza, Italy.
  • Veronica Calcaterra Facoltà di Medicina e Psicologia, Università di Roma La Sapienza, Italy.
  • Mariano Amendola Facoltà di Medicina e Psicologia, Università di Roma La Sapienza, Italy.
  • Giulia Civitelli Facoltà di Medicina e Psicologia, Università di Roma La Sapienza, Italy.
  • Maria Sofia Cattaruzza Facoltà di Medicina e Psicologia, Università di Roma La Sapienza, Italy.
  • Arianna Ermenegildi Centro Studi per la Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale delle Regioni Lazio e Toscana, Roma, Italy.
  • Valeria Morena Centro Studi per la Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale delle Regioni Lazio e Toscana, Roma, Italy.

Abstract

An increasing number of people regularly eats lunch away from home, using catering services. In this context, therefore, it is extremely important to improve the meals’ quality, remaining faithful to the principles of hygiene, nutritional and organoleptic quality and proper food handling. At the same time, it is necessary to promote food choices, nutritionally correct, by evaluations of appropriateness of menus. The study of food waste allows an evaluation of the nutritional habits of consumers and an important economic consideration of the costs incurred for the implementation of the service. This becomes even more important in some particularly sensitive groups, such as children and elderly. The purpose of this work is to test a model of semiquantitative evaluation of waste to monitor food consumption in two different catering contexts (educational and business), in order to improve the service for school students and other consumers.

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Published
2014-05-20
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Original Articles
Keywords:
School catering, Hospital catering, Plate waste, Healthy diet, Food consumption
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How to Cite
Saccares, S., Scognamiglio, U., Moroni, C., Marani, A., Calcaterra, V., Amendola, M., Civitelli, G., Cattaruzza, M. S., Ermenegildi, A., & Morena, V. (2014). Evaluation model of plate waste to monitor food consumption in two different catering settings. Italian Journal of Food Safety, 3(2). https://doi.org/10.4081/ijfs.2014.1669