Unveiling Nutrient Waste in a Private Nigerian University Cafeteria: A Sustainable Approach Towards Understanding Foodways

Abstract

Background

The study addressed the pressing issue of nutrient waste in a private university cafeteria, aiming to contribute to sustainable foodways. Building upon prior research on food waste and its global implications, the study is grounded in Michael Porter's value chain theory of understanding and mitigating waste in diverse cultural contexts.

Objective

The primary objective was to estimate and analyze the nutrient content of discarded food at the plate level within the university setting, with a focus on meals such as jollof rice, fried rice, Eba (fermented cassava dough), semovita (coarsely milled durum wheat), bean pottage, boiled yam, tofu (soya bean curd), and egusi soup (made from melon seeds).

Study Design, Settings, Participants

This cross-sectional study involved, data being collected from undergraduate students at the university cafeteria through the systematic collection of 300 plates of student waste.

Measurable Outcome/Analysis

The study included diverse meals to capture a comprehensive view of calorie and nutrient waste patterns among the university's student population. The analysis employed descriptive statistics and dietary assessments to quantify and assess the nutrient content of discarded food, emphasizing tuber crops' contribution to overall waste.

Results

The findings revealed distinct patterns of caloric and nutrient wastage. Caloric waste was 6.46%. Carbohydrates exhibited the highest percentage (17.98%)of nutrient wastage. Fat was 12.6%, protein was 9.53%, Vitamin B1 was 10.48%, Vitamin B2 at 6.02%, and iron was the least (2.73%) wasted nutrient. These results provide information for targeted strategies to reduce nutrient loss in the cafeteria.

Conclusions

The study concluded that addressing nutrient waste is crucial for enhancing food security and nutrition within the university setting. It underscored the need for targeted interventions, emphasizing the potential for salvaging wasted food for human or animal consumption. It is recommended that the cafeteria management and policymakers should be informed about specific areas for intervention, promote nutrient waste reduction and improve overall food quality to minimize waste.

Funding

None