Food Waste Measurement at the University
- Controlling Portions and Smaller Plates – Offering smaller portions and plates in our restaurants prevents overloading dishes and reduces leftovers.
Oum El Bouaghi University is actively engaged in initiatives aimed at reducing food waste within its dining facilities. One of the key strategies implemented is the practice of controlling portions by offering smaller servings and using smaller plates. This approach not only helps prevent the overloading of dishes but also encourages students to take only what they can consume, thereby minimizing leftovers. By promoting this mindful consumption, the university fosters a culture of responsibility and awareness regarding food waste among its community.
Moreover, this practice of serving smaller portions aligns with the university’s commitment to sustainability and resource management. By effectively managing food quantities, Oum El Bouaghi University not only reduces waste but also contributes to a more sustainable food system within the campus. The implementation of these practices reflects the university’s dedication to fostering an environmentally conscious community while ensuring that students enjoy their meals without contributing to unnecessary waste.
Links of Directorate of University Services Oum El Bouaghi
https://www.facebook.com/DoumElbouaghi/photos/pb.100064895912518.-2207520000/945506499491684/?type=3
https://www.facebook.com/photo/?fbid=945506499491684&set=pb.100064895912518.-2207520000
- Inventory Management and Food Preservation – Utilizing FIFO protocols (First-In, First-Out), proper storage and refrigeration prevent food spoilage.
Oum El Bouaghi University prioritizes effective inventory management and food preservation techniques to mitigate food waste within its dining services. By employing FIFO (First-In, First-Out) protocols, the university ensures that older food items are used before newer ones, thereby minimizing spoilage. This systematic approach to inventory control not only helps in maintaining food quality but also significantly reduces the amount of food that goes to waste due to expiration. By consistently monitoring inventory and adhering to these protocols, the university promotes a culture of efficiency and responsibility in its food service operations.
In addition to FIFO practices, proper storage and refrigeration are integral components of the university’s strategy to prevent food spoilage. The university has implemented stringent guidelines for food storage, ensuring that all items are kept at appropriate temperatures and conditions. This meticulous attention to detail not only preserves the freshness and safety of the food served but also aligns with the university’s broader sustainability goals. Through these proactive measures, Oum El Bouaghi University demonstrates its commitment to reducing food waste and fostering a more sustainable dining environment for its students and staff.
Links of Directorate of University Services Oum El Bouaghi
https://www.facebook.com/DoumElbouaghi/photos/pb.100064895912518.-2207520000/961606057881728/?type=3
https://www.facebook.com/photo/?fbid=442258797886161&set=pb.100063061338078.-2207520000
https://www.facebook.com/photo/?fbid=960882284620772&set=pb.100064895912518.-2207520000