Study of menu evaluation from the viewpoint of leftover food rate in on-campus training

Abstract

　Food loss has become a serious international environmental problem, and it was taken up as an important issue at the United Nations Summit on Sustainable Development 2015.　And in Japan, the ”Act on Promotion of Food Loss and Waste Reduction” was enforced in 2019.　As for a nutritionist training facility, it is required to carry out food education activities to reduce food loss from the aspect of food service management. 　In this study, the residual food rate of menus for the past three years conducted in the on-campus training was tabulated and examined by year, style, and format.　By year, there was a gradual increase.　By style, there was no significant difference in the residual food rate between Japanese food, Western food, and Chinese food.　By format, the residual food rate in the staple food was the lowest, and the ones in the main dish and side dish were higher than the one in the staple food, and a significant difference was observed between the staple food and the side dish.　It can be pointed out that there is a tendency that the residual food rate is relatively lower in unfamiliar tastes and dishes than the one in familiar tastes and dishes.　By using this tendency, it may be possible to create menus with a lower residual meal rate and consequently food loss will be reduced.