Sustainable and healthy food consumption patterns in a multicultural university cafeteria by plate waste visual estimation
Jean Pierre Enríquez, Adriana Hernandez Santana, Sandra Karina Espinoza, Juan Carlos Archila-Godinez
Abstract
Consumers play a decisive role in setting trends in the market, where healthier interventions shall be implemented toward sustainable lifestyles. University cafeterias are important in the students’ food consumption. They should focus on the quality of the dish, engaging students in the process of selecting and accepting the menu avoiding food waste and changing consumption and production patterns. This study evaluated consumption behaviors and acceptability of three lunch menus based on the Mediterranean Diet in a student cafeteria catering using the plate waste visual estimation method, participants also completed a consumer behavior questionnaire. 71 students from 12 Latin American countries participated in the study. More than half of the participants (56.3%) confirmed that they repeat lunchtime meal options, with the highest frequency at once or twice a week. Menus were positively accepted with a data mean of between 4.58 to 5.49, indicating that they consumed more than 50% of the dishes served, with a plate waste of less than 12.5%. These findings show the importance of the enhancement of sustainable consumption patterns using sensory evaluation through low levels of food waste, with the use of sustainable local products helping in meal preparation.