FNS  Vol.6 No.11 , August 2015
Presentation of a Validated Checklist as a Tool for Assessing, Preventing and Managing Food Waste in Foodservices
Abstract: 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.
Cite this paper: 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.

[1]   Gidarakos, E., Havas, G. and Ntzamilis, P. (2006) Municipal Solid Waste Composition Determination Supporting the Integrated Solid Waste Management system in the Island of Crete. Waste Management, 26, 668-679.

[2]   Saeed, M.O., Hassan, M.N. and Mujeebu, M.A. (2009) Assessment of Municipal Solid Waste Generation and Recyclable Materials Potential in Kuala Lumpur, Malaysia. Waste Management, 29, 2209-2213.

[3]   Schneider, F. (2013) Review of Food Waste Prevention on an International Level. Proceedings of the ICE—Waste and Resource Management, Vol. 166, 187-203.

[4]   Engstrom, R. and Carlsson-Kanyama, A. (2004) Food Losses in Food Service Institutions: Examples from Sweden. Food Policy, 29, 203-213.

[5]   Kim, K., Kim, M. and Lee, K.-E. (2010) Assessment of Foodservice Quality and Identification of Improvement Strategies Using Hospital Foodservice Quality Model. Nutrition Research and Practice, 4, 162-172.

[6]   Grieger, J.A. and Nowson, C.A. (2007) Nutrient Intake and Plate Waste from an Australian Residential Care Facility. European Journal of Clinical Nutrition, 61, 655-663.

[7]   Williams, P. and Walton, K. (2011) Plate Waste in Hospitals and Strategies for Change. e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism, 6, e235-e241.

[8]   Ferreira, M., Martins, M.L. and Rocha, A. (2013) Food Waste as an Index of Food Service Quality. British Food Journal, 115, 1628-1637.

[9]   Goonan, S., Mirosa, M. and Spence, H. (2014) Getting a Taste for Food Waste: A Mixed Methods Ethnographic Study into Hospital Food Waste before Patient Consumption Conducted at Three New Zealand Foodservice Facilities. Journal of the Academy of Nutrition and Dietetics, 114, 63-71.

[10]   Haynes, S.N., Richard, D. and Kubany, E.S. (1995) Content Validity in Psychological Assessment: A Functional Approach to Concepts and Methods. Psychological Assessment, 7, 238-247.

[11]   Hyrkas, K., Appelqvist-Schmidlechnerb, K. and Oksa, L. (2003) Validating an Instrument for Clinical Supervision Using an Expert Panel. International Journal of Nursing Studies, 40, 619-625.

[12]   Streiner, D.I. (2003) Starting at the Beginning: An Introduction to Coefficient Alpha and Internal Consistency. Journal of Personality Assessment, 80, 99-103.

[13]   Aaronson, N., Alonso, J., Burnam, A., Lohr, K.N., Patrick, D.L., Perrin, E. and Stein, R.E. (2002) Assessing Health Status and Quality-of-Life Instruments: Attributes and Review Criteria. Quality of Life Research, 202, 193-205.

[14]   Wie, S.H. and Shanklin, C.W. (2001) Cost Effective Disposal Methods and Assessment of Waste Generated in Foodservice Operations. Foodservice Research International, 13, 17-39.