Improving Food Security Through Quantification of Food Waste: A Small Study at University’s Cafeterias

Aigbedo, H., & Parameswaran, R. (2004). Importance-performance analysis for improving quality of campus food service. International Journal of Quality & Reliability Management, 21, 876-896.
Andaleeb, S. S., & Caskey, A. (2007). Satisfaction with food services: Insight from a college cafeteria. Foodservice Business Research, 10(2), 51-65.
Arendt, S. A., Bailey, S. J., & Baldini, N. C. (2006). ASTM Standards Related to Environmental Sampling, Pennsylvania. Retrieved from https://www.astm.org/ BOOKSTORE/COMPS/ PDFS/SAMP06.pdf
Asmawati, D., Nor Ba’yah, A. K., & Fatimah, Y. (2012). Waste education and awareness strategy: Towards solid waste management (SWM) program at UKM’. Procedia - Social and Behavioral Sciences, 59, 47-50.
Azlina, A. H., Anees, A., Mahamad, H. I., & Nik, N. N. A. R. (2012). Food waste management in Malaysia- Current situation and future management options. Industrial Research & Technology, 2(1), 36-39.
Bitner, M. J. (1992). Servicescapes: The impact of physical surroundings on customers and employees. Journal of Marketing, 56 (2), 57-71.
Cox, J., & Downing, P. (2007). Food behaviour consumer research: Quantitative phase. Brook Lyndhurst and WRAP. Retrieved from https://wrap.org.uk/sites/default/files/2020-12/Food-behaviour-consumer-research-quantitative-phase.pdf
Chee, G. N., & Yusoff, S. (2012). Municipal solid waste characterisation for university campus: University of Malaya. Retrieved from https://umexpert.um.edu.my/file/publication/ 00003157_100747.pdf
Cordingley, F., Reeve, S., & Stephenson, J. (2011). Food waste in schools. WRAP, January 2011. Retrieved from https://dgevesch-ni.de/wp-content/uploads/2019/05/wrap_Food-waste-in-schools-full_Final-report_ 2011.pdf
Creedon, M., Cunningham, D., & Hogan, J. (2010). Less food waste more profit – A guide to minimising food waste in the catering sector. Clean Technology Centre, Cork Institute of Technology, Ireland. Retrieved from https://www.foodwaste.ie/web-images/Food-Waste-Prevention-Guide.pdf
Doron, N. (2013). Waste not want not: how fairness concerns can shift attitudes to food waste. London: Fabian Society. Retrieved from
www.fabians.org.uk/wp.../05/Fabian_Waste_Pamphlet_5.12_web.pdf
Estepa, A. A. V., Shanklin C., & Back K. (2005). Students’ perceived service quality and customer satisfaction in a Midwestern University foodservice operation. Foodservice Management and Education, 40-61.
European Federation of the Associations of Dietetians. (2012). Report on the role of the dietitian in the provision of safe, nutritious, tasty and sustainable food. Retrieved from www.kostochnaring.se/wp-content/uploads/2013/02/position-paper.pdf
Fatimah, A. G. (2009). Assessing students' acceptance and satisfaction level on service delivery attributes at UITM hostels' cafeterias (Master’s thesis, University Teknologi MARA, Dungun, Terengganu). Retrieved from http://eprints.uitm.edu.my/5605/
Fatimah, A. G., Salehuddin, M. Z., Noorazlin, R., Kamaruzama, J., Zetty, M. M., Munirah, H., Azlina, S., Norzaidah, N., & Norazlina, R. (2011). Service at UiTM Residential Hostel Cafeterias - Is it Satisfactory?. World Applied Sciences Journal 12 (Special Issue On Service Sector Transform the Economy), 08-13.
Food and Agriculture Organisation of the United Nations (FAO). (2017). Global initiative on food loss and waste. Retrieved from http://www.fao.org/3/i7657e/i7657e.pdf
Glanz, R. (2008). Causes of food waste generation in households – An empirical analysis. (Master’s thesis, University of Natural Resources and Applied Life Sciences, Vienna and Cranfield University, England). Retrieved from
file:///C:/Users/User/Downloads/fulltext_7178.pdf
Gooch, M., Marenick, N., Laplain, D., & Dent, B. (2012). Cut waste, grow profit: How to reduce and manage food waste, leading to increase profitability and environmental sustainability. Retrieved from http://vcm-international.com/wp-content/uploads/2013/05/Cut-Waste-Grow-Profit-FINAL-DOCUMENT -Oct-3121.pdf
Graham-Rowe, E., Jessop, D. C., & Sparks, P. (2014). Identifying motivations and barriers to minimising household food waste. Resources, Conservation and Recycling, 84, 15–23. http://dx.doi.org/10.1016/ j.resconrec.2013.12.005
Gunders, D. (2013). Wasted: How America is losing up to 40 % of its food from farm to fork to landfill. Natural Resources Defence Council. Retrieved from http://www.nrdc.org/food/files/wasted-food-IP.pdf
Gustavsson, J., Cederberg, C., Sonesson, U., van Otterdijk, R., & Meybeck, A. (2011). Global food losses and food waste. Rome: Food and Agriculture Organization of the United Nations. Retrieved from
http://www.fao.org/fileadmin/user_upload/ags/publications/GFL_web.pdf
Hwang, J. (2010). Factors influencing customer satisfaction or dissatisfaction in the restaurant business using AnswerTree methodology. Quality Assurance in Hospitality & Tourism, 11, 93 – 110.
Jereme, I. A., Siwar, C., Begum, R. A., & Abdul, B. (2017). Food wastes and food security: The case of Malaysia. International Journal of Advanced and Applied Sciences, 4(8), 6-13. https://doi.org/10.21833/ ijaas.2017.08.002
Joshi, P., & Visvanathan, C. (2019). Sustainable managemnet practices of food waste in Asia: Technological and policy drivers. Journal of Environmental Management, 247, 538-550. https://doi.org/10.1016/j.jenvman.2019.06.079
Katajajuuri, J-M., Silvennoinen, K., Hartikainen, H., Jalkanen, L., Koivupuro, H-K., & Reinikainen, A. (2012). Food waste in the food chain and related climate impacts. LCA Food Conference Saint Malo, France on 1-4 October 2012. Retrieved from https://colloque4.inra.fr/var/lcafood2012/ storage/fckeditor/file/Presentations/7c-Katajajuuri-LCA%20Food% 202012(1).pdf
Kaza, S., Yao, L., Bhada-Tata, P., & Woerden, F.V. (2019). What a waste 2.0: A global snapshot of solid waste management to 2050. World Bank Group. Retrieved from https://openknowledge. worldbank.org/handle/10986/2174
Kiran, E. U., Trzcinski, A. P., Ng, W. J., and Liu, Y. (2014). Bioconversion of food waste to energy: A review. Fuel, 134, 389–399. https://doi.org/10.1016/j.fuel.2014.05.074
Lee, S. (2004). College student’s perception and preference of brand name foodservices in university dining operations. (Master’s thesis, Oklahoma State University, Stillwater, OKlahoma] Retrieved from
https://shareok.org/bitstream/handle/11244/9691/Lee_okstate_0664M_1047.pdf?sequence=1
Loo, T. E. (2011). Trashing bad habits. Retrieved from http://www.thestar.com.my/news/education/2011/ 12/25/trashing-bad-habits/
Malinchev, V. P. (2014). Analysis of the Food waste avoidance determinants in Bulgaria (Master’s thesis, Aarhus University, Denmark). Retrieved from http://pure.au.dk/portal-asb-student/files/70814566/ Thesis.pdf
Mei, M. C. (2019). Generating more waste than ever. Nation. The Star Online. Retrieved from https://www.thestar.com.my/news/nation/ 2019/07/30/ generating-more-waste-than-ever
Min, H., & Min, H. (2011). Benchmarking the service quality of fast-food restaurant franchises in the USA. Benchmarking: An International Journal, 18(2), 282-300.
Ministry of Housing and Local Government (MHLG). (2006). The study of national waste minimization in Malaysia. Final Report (Volume I) in cooperation with Japan International Cooperation Agency (JICA) July 2006. Retrieved from https://jpspn.kpkt.gov.my/resources/index/user_1/Sumber_Rujukan/kajian/ PSP/Volume1 _MainReport.pdf
Ministry of Housing and Local Government. (2011). Development of a national strategic plan for food waste management in Malaysia, National Solid Waste Management Department. Retrieved from http://www.uncrd.or.jp/content/documents/ Hanoi%203R%20Forum%20PS5_Malaysia.pdf
Moh, Y. C., & Abd Manaf, L. (2014). Overview of household solid waste recycling policy sttaus and challenges in Malaysia. Resources, Conservation and Recycling, 82, 50-61. http://dx.doi.org/10.1016/ j.resconrec.2013.11.004
Monier, V., Mudgal, S., Escalon, V., O’Connor, C., Gibon, T., Anderson, G., & Montoux, H. (2010). Preparatory study on food waste across EU 27. Retrieved from ec.europa.eu/environment/eussd/pdf/ bio_foodwaste_report.pdf
Nadzirah, S., Othman, M., Ab Karim, S., & Ghazali, H. (2012). Influence of foodservice quality on customer satisfaction in the universities of Klang Valley, Malaysia: Locals vs internationals. Hospitality and Tourism, 9 (1), 63-65.
National Solid Waste Management Department (NSWMD). (2015). Solid waste management lab 2015, 27th May – 12th June 2015: Final lab report. Retrieved from http://www.kpkt.gov.my/resources/ index/user_1/Attachments/hebahan_slider/slaid_dapatan_makmal.pdf
National Solid Waste Management Department Negara. (2016). Food waste management development plan for industry, commercial and institution sector (2016-2026). Ministry of Housing and Local Government. Retrieved from https://jpspn.kpkt.gov.my/resources/index/user_1/Sumber_Rujukan/pelan_pembangunan_ sisa-makanan/Food_waste_management_dev_plan_for_industry_commersial_and%20institution_sector. pdf
National Health Service (NHS). (2005). Managing food waste in the NHS. Retrieved from http://www.wales.nhs.uk/sites3/documents/254/ManageFoodwaste.pdf
Priefer, C., Jorissen, J., & Brautigam, K. (2013). Technology options for feeding 10 billion people - Options for cutting food waste. Science and Technology Option Assessment, European Union. Retrieved from
https://www.europarl.europa.eu/RegData/etudes/etudes/join/2013/513515/IPOL-JOIN_ET(2013)513515 _EN.pdf
Quested, T., Ingle, R., & Parry, A. (2012). Household Food and Drink Waste in the UK. Retrieved from http://www.wrap.org.uk/sites/files/wrap/hhfdw-2012-main.pdf
Rahman, M. A., Kalam, A., Rahman, M. M., & Abdullah, M. (2012). The influence of service quality and price on customer satisfaction: An empirical study on restaurant services in Khulna Division. Research Journal of Finance and Accounting, 3(4), 8-16.
Refsgaard, K., & Magnussen, K. (2009). Household behaviour and attitudes with respect to recycling food waste - experiences from focus groups. Journal of Environmental Management, 90, 760-771. doi:10.1016/j.jenvman.2008.01.018
Reisch, L., Eberle, U., & Lorek, S. (2013). Sustainable food consumption: An overview of contemporary issues and policies. Sustainability: Science, Practice & Policy, 9(2), 1-19.
Ruetzler, T. (2008). Food, beverage, and service quality: does culture impact satisfaction with university food services? Culinary Science & Technology, 6(4), 308-324.
Saphire, D. (1998). Getting an “A” at LUNCH, Smart Strategies to Reduce Waste in Campus Dining. Retrieved from http://www.informinc.org/reportpdfs/wp/GettinganA.pdf
Schmidhuber, J., & Tubiello, F. N. (2007). Global food security under climate change. PNAS, 104(50), 19703-19708.
Shanka, T., & Taylor, R. (2005). Assessment of university campus café service: The students’ perceptions. Asia Pacific Journal of Tourism Research, 10(3), 329-340.
Silvennoinen, K., Katajajuuri, J. M., Hartikainen, H, Jalkanen, L., Koivupuro, H. K, & Reinikainen, A. (2012, November). Food waste volume and composition in the Finnish supply chain: Special focus on food service sector, Paper presented at the Fourth International Symposium on Energy from Biomass and Waste, Venice, Italy.
Sim, L. L. (2019). Malaysia is overflowing with waste and we’re running out of options. Environment. The Star Online. Retrieved from https://www.star2.com/living/2019/ 07/16/plastic-waste-landfills/
Sulaiman, N. F. A. R., & Ahmad, A. (2018). Save the food for better future: A discussion on food wastage in Malaysia. International Journal of Law, Government and Communication, 3(10), 12-21.
Sun, T. R., & Yazdanifard, R. (2015). The review pf physical store factors that influence impulsive buying behaviour. International Journal of Management, Accounting and Economics. 2(9), 1048-1054.
Azwan, S. A. (2009). Garbage disposal sites going 'critical? Bernama, Kuala Lumpur.
Theng, L. C. (2004). Technology development and transfer in Malaysia - 25 years of solving the puzzle. Ministry of the Environment, Government of Japan. Retrieved from https://www.env.go.jp/en/earth/ap-net/documents/seminar/21st/04_Chong_Malaysia.pdf
Thi, N. B. D., Kumar, G., & Lin, C-Y. (2015). An overview of food waste management in developing countries: Current status and future perspective. Journal of Environmental Management, 157, 220-259. http://dx.doi.org/10.1016/j.jenvman.2015.04.022
Thyberg, K. L., & Tonjes, D. J. (2016). Drivers of food waste and their implications for sustainable policy development. Resources. Conservation and Recycling, 106, 110-123. http://dx.doi.org/10.1016/j.resconrec. 2015.11.016
Tsai, M., Shih, K., & Chen, J. C. H. (2007). A comparison of the service quality of fast food chain franchises. International Journal of Services and Standards. 3(2), 222-238.
Azlina, W. A. K. G., Iffah, F. R., Dayang, R. A. B., & Azni, I. (2013). An application of the theory of planned behaviour to study the influencing factors of participation in source separation of food waste. Waste Management, 33, 1276–1281.
Waste and Resources Action Programme (WRAP). (2007). Understanding food waste. Retrieved from http://www.wrap.org.uk/sites/files/wrap/FoodWasteResearchSummaryFINALADP29_3__07.pdf
Waste and Resources Action Programme (WRAP). (2008). The food we waste: A study of the amount, types ad nature of the food we throw away in UK households. Retrieved from https://wrap.s3.amazonaws.com/ the-food-we-waste-executive-summary.pdf
Zhang, C., Su, H., Baeyens, J., & Tan, T. (2014). Reviewing the anaerobic digestion of food waste for biogas production. Renew. Sustain. Energy Rev., 38, 383–392. https://doi.org/10.1016/j.rser.2014.05.038

In-Text Citation: (Daud et al., 2022)
To Cite this Article: Daud, R. M., Rahman, H. A., & Naim, F. (2022). Improving Food Security Through Quantification of Food Waste: A Small Study at University’s Cafeterias. International Journal of Academic Research in Business and Social Sciences, 12(14), 157–176.

Copyright: © 2022 The Author(s)
Published by HRMARS (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode