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A system's approach to the analysis of disposable plate and cutlery consumption in the food services outlets at UW

TitleA system's approach to the analysis of disposable plate and cutlery consumption in the food services outlets at UW
Publication TypeMiscellaneous
Year of Publication1991
AuthorsThompson, C. R.
Keywordsfood waste, waste
Abstract

The system of the University of Waterloo, which this project examines, is the Department of Food Services. This project’s focus is directed towards identifying and evaluating the usage or consumption of disposable plates and cutlery in the Food Services’ outlets. The usage of disposable plates and cutlery may be regarded as a subsystem within the Department of Food Services. The purpose of this study is to examine the subsystem in the context of WATGreen or the University of Waterloo’s Greening of the Campus Program. This program allows students to utilize the University as a laboratory for exploring the environmental appropriateness of an activity. On the basis of their analysis, areas having environmental problems will be identified, and appropriate solutions to improving environmental performance will be discussed. The goals of this project are to describe the subsystem and to assess its performance in an environmental context. The things which are working well, and the things which are not working well, in the subsystem, will be identified. In order to achieve the project goals, it was necessary to narrow the scope of my focus to those Food Services’ outlets which serve hot meals. To accurately describe the subsystem, measurements on plate usage at selected Food Services’ outlets were undertaken. In addition, some recommendations for change in the subsystem are stated… For full text, please e-mail sustainability@uwaterloo.ca