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New Food-Ordering Formula Could Lead to Less Food Waste in Buffet-Style Restaurants

 


ResearcherRon McGarvey and his team calculated the economic and environmental production costs associated with meats and vegetables—such as fuel, transportation and fertilizers—and developed a formula that managers may use to reduce food waste at buffet-style facilities.

Ron McGarvey and his team calculated the economic and environmental production costs associated with meats and vegetables—such as fuel, transportation and fertilizers—and developed a formula that managers may use to reduce food waste at buffet-style facilities.
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Story posted: Oct. 11, 2016

By: Jeff Sossamon

COLUMBIA, Mo. – In a 2013 study conducted by the United Nations Food and Agriculture Organization (FAO), researchers estimated one third of all food produced for human consumption in the world is lost or wasted. Although waste occurs in all stages of food production, some of the largest losses occur at all-you-care-to-eat (AYCTE), buffet-style facilities. University of Missouri researchers have calculated the economic and environmental production costs associated with meats and vegetables—such as fuel, transportation and fertilizers—and developed a formula that managers may use to reduce food waste at AYCTE facilities.