Daud, Rafidah Md
(2014)
Investigation and quantification of
food waste generated at USMKK cafeterias.
Project Report.
Pusat Pengajian Sains Kesihatan.
(Submitted)
Abstract
This study aims to investigate and quantify the food waste generated at USMKK
cafeterias. This research sampling has been conducted at Nurani, Murni and PPSK
cafeterias. The weighing methods were carried out daily and repeated for different
cafeteria within five weeks using portable hanging weight scales. A survey was
conducted using self-administered questionnaire which was distributed randomly
among 369 respondents who are the customers at the USMKK cafeterias. This
survey was conducted to investigate the opinions of the research participants on food
waste issues within USMKK cafeterias. Semi-structured interview was conducted
among cafeteria staffs as to investigate the attitude and behaviour of them in
reducing the food waste. The number of customers at the cafeteria was determined
using checklist. The results of this study indicated that USMKK cafeterias generates
average amount of avoidable food waste with 71.78 kg and unavoidable food waste
with 275.93 kg. The regression results (p>0.05) also showed that number of
customers is not a significant predictor factors for food wastes generated. From the
Kruskall Wallis analysis, there was a difference in the quantity of food wastes
generated at USMKK cafeterias (p=0.001). Furthermore, the significant differences
(p=0.001) were found between avoidable and unavoidable food wastes quantities
generated at Nurani, Murni and PPSK cafeteria as a result of the Mann-Whitney test
analysis. According to the research, the predictor of food waste generation is
unknown. The attributes influencing food to be wasted at USMKK cafeterias might
due to other causes. Findings include a list of determinants that influence customers
considered in determining their choice of cafeteria (e.g. location of cafeteria, cheap,
food quality). Awareness campaign could increase the level of knowledge about food
waste among customers. In addition, it would help the top management to plan
suitable programme in minimizing the production of food waste as to support
sustainable environment.
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