Akademik Veri Yönetim Sistemi
Global Journal of Nutrition & Food Science, cilt.5, sa.2, ss.1-6, 2024 (Hakemli Dergi)
The aim of this review is to discuss the causes of food waste in food service and potential solutions to reduce waste and losses. The authors used different search engines such as Web of Science, PubMed, Science Direct, Google Scholar and Scopus to find relevant publications and prepared this mini review. Food waste from food service has become a major environmental, economic and social problem. Proper purchasing, a well-planned menu, trained and adequate number of staff, standardization of meals and production according to a workflow chart, appropriate portion sizes, experience of service staff and good communication skills with customers are important points in reducing food waste in food service. This mini review will encourage researchers to find solutions to reduce food waste in food service and contribute to raising the awareness of staff working in food service.