Food Waste Perception of Workplace Canteen Users—A Case Study

Background: Food waste occurs in all stages of the food supply chain, namely service sector. Understanding how much and why is wasted whether consumers are aware it essential to design effective interventions this setting. This case study aims compare perception by measure plate a Portuguese workplace canteen order recognize if trained can estimate his/her waste. Methods: Data were collected from 160 users randomly selected attending during one month. Plate was evaluated weighing method. Visual estimation performed each participant evaluate at end meal. Consumers also asked about reasons for wasting food. Results: 8.4% soup, 9.0% main course, 4.0% dessert. These values follow same trend perceived soup (R = 0.722; p ? 0.001), course 0.674; dessert 0.639; showing high relation between self-assessment measured Excessive portions (46.1%), dislike meal flavor (18.6%), cooking method (8.8%), texture (3.9%) identified as causes Conclusions: Canteen showed an accurate their components. reason