Table 5.

Operational strategies for food waste reduction

LevelFood waste reduction approaches (operational strategies)Author(s)
Pre-consumer levelPricing by portionZhao and Manning (2019b)
Improvement of taste and qualityKowalewska and Kołłajtis-Dołowy (2018); Abe and Akamatsu (2015), Zhao et al. (2019) 
Lunchtime extensionSilvennoinen et al. (2015), Steen et al. (2018); Abe and Akamatsu (2015) 
Improvement of the atmosphere of the dining areaByker et al. (2014) 
Stability of tenure of the kitchen staffPrescott et al. (2019a); Sarjahani et al. (2009) 
Accurate prediction of the No. of consumers and better food production planningPrescott et al. (2019a); Steen et al. (2018) 
Minimizing buffet serviceSilvennoinen et al. (2015) 
Hiring well-trained cooksWu et al. (2019) 
Using locally grown and in-season foodsSarjahani et al. (2009) 
Batch cookingSarjahani et al. (2009), Yui and Biltekoff (2020) 
Menu revisionFalasconi et al. (2015) 
Matching portion sizes with ageHuang et al. (2017) 
Post-consumer levelGoing traylessKim and Morawski (2013), Thiagarajah and Getty (2013); Babich and Smith (2010)
Teaching younger children to self-selectNicklas et al. (2013), Zhao et al. (2019) 
Supervising meal consumptionBlondin et al. (2014)
Allowing sharing and saving of leftoversZhao et al. (2019); Blondin et al. (2014)
Taste testing for better food choicesYui and Biltekoff (2020) 
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