高校餐饮浪费现状、原因及应对策略

Current situation, reasons and coping strategies of food waste in colleges and universities

通过问卷调研和实地考察法,对高校餐饮浪费现状、原因及学校的措施情况进行调研,利用因素分析图及排列图分别进行造成浪费因素的剖析及主次原因的排序,并提出改进建议。调研结果显示,所调研的14225位学生中,约72.8%存在浪费情况。而调研的465所高校中,35.9%针对浪费现象未采取措施。根据“二八法则”,造成高校餐饮浪费的主要因素为食堂因素(31.6%)、学生自身因素(26.8%)以及食物本身因素(22.9%)。实地考察结果显示,南宁学院的智慧食堂实施后,食堂泔水产生量比实施前减少70 kg/d,约20.6%,假设以该规模在全国1272所高校食堂推行智慧食堂,预计一年泔水产生量减少14.4万t。此外,高校还应重视建设食堂标准化管理及“知行合一”的德育教育等,以减少高校餐饮浪费。

Through questionnaire investigation and field investigation,the current situation,causes and measures of food waste in colleges and universities were investigated,and the factor analysis chart and arrangement chart were used to analyze the factors causing waste and rank the primary and secondary reasons,and suggestions for improvement were put forward.According to the survey results,about 72.8 percent of the 14225 students surveyed were wasteful.Among the 465 universities surveyed,35.9 percent did not take measures against waste.According to the"pareto principle",the main factors causing food waste in colleges and universities were the canteen factors(31.6%),the students'factors themselves(26.8%),and the food factors themselves(22.9%).The results of the field investigation showed that after the implementation of the smart canteen of Nanning College,the amount of swill in the canteen was reduced by 70 kg/d,about 20.6%,than before the implementation.Assuming that the smart restaurant was implemented in 1272 university canteens in the country with this scale,the amount of swill production was expected to be reduced by 144000 t a year.In addition,colleges and universities should also pay attention to the construction of standardized management of canteens and moral education of"integration of knowledge and practice",so as to reduce the food waste in c olleges and universities.