Authors :
Mary McArthur-Floyd; Morris Brako; Kimsy Akorfa Morgan; Margaret Amoah
Volume/Issue :
Volume 9 - 2024, Issue 4 - April
Google Scholar :
https://tinyurl.com/45tw4cfw
Scribd :
https://tinyurl.com/yc47ycbe
DOI :
https://doi.org/10.38124/ijisrt/IJISRT24APR1682
Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.
Abstract :
Food waste has emerged as a pressing global
challenge with significant environmental, economic, and
social implications. Educational institutions offering
culinary arts and hospitality programs play a crucial role
in shaping future professionals' attitudes and practices
towards sustainable food management. This study aimed
to identify the primary factors contributing to food waste
within student culinary laboratories at Takoradi Technical
University and develop targeted strategies for mitigation.
Through a quantitative research design, data was collected
from 232 hospitality students via a structured
questionnaire. The findings revealed alarming rates of self-
reported food waste during practical sessions, with over-
purchasing, lack of awareness, inadequate planning, and
inconsistent training identified as key contributing factors.
Additionally, opportunities for improvement were
highlighted in areas such as planning with supervisors,
standardized waste prevention training, and raising
awareness about waste reduction policies. Based on these
findings, a comprehensive set of recommendations was
proposed, including curriculum integration, awareness
campaigns, standardized training protocols, policy
reforms, monitoring and evaluation mechanisms,
collaborative knowledge-sharing, and community
engagement initiatives. By implementing these
recommendations, Takoradi Technical University can
foster a culture of sustainability, equip future hospitality
professionals with essential skills and knowledge, and
contribute to global efforts towards achieving the United
Nations Sustainable Development Goal 12.3 of reducing
food waste.
Keywords :
Food Waste, Culinary Education, Hospitality Industry, Sustainable Food Management, Curriculum Integration, Waste Reduction Strategies.
Food waste has emerged as a pressing global
challenge with significant environmental, economic, and
social implications. Educational institutions offering
culinary arts and hospitality programs play a crucial role
in shaping future professionals' attitudes and practices
towards sustainable food management. This study aimed
to identify the primary factors contributing to food waste
within student culinary laboratories at Takoradi Technical
University and develop targeted strategies for mitigation.
Through a quantitative research design, data was collected
from 232 hospitality students via a structured
questionnaire. The findings revealed alarming rates of self-
reported food waste during practical sessions, with over-
purchasing, lack of awareness, inadequate planning, and
inconsistent training identified as key contributing factors.
Additionally, opportunities for improvement were
highlighted in areas such as planning with supervisors,
standardized waste prevention training, and raising
awareness about waste reduction policies. Based on these
findings, a comprehensive set of recommendations was
proposed, including curriculum integration, awareness
campaigns, standardized training protocols, policy
reforms, monitoring and evaluation mechanisms,
collaborative knowledge-sharing, and community
engagement initiatives. By implementing these
recommendations, Takoradi Technical University can
foster a culture of sustainability, equip future hospitality
professionals with essential skills and knowledge, and
contribute to global efforts towards achieving the United
Nations Sustainable Development Goal 12.3 of reducing
food waste.
Keywords :
Food Waste, Culinary Education, Hospitality Industry, Sustainable Food Management, Curriculum Integration, Waste Reduction Strategies.
