Plate waste accurance insorving fix menus according to different cooking methods

In parallel with the increase in food deficiency in the world, the number of countries experiencing famine is increasing. Although there is an increase in the number of countries experiencing famine, the number of countries with high obesity rates is increasing. In countries where obesity is a problem, it is observed that food waste is in the consumption stage. In this context, in order to measure the effect of cooking methods on Food Waste, plate residue formation was investigated in the University cafeteria which provides mass nutrition service according to different cooking methods. In this context, plate residues were observed and recorded for 6 weeks in April and May of 2017 at Afyon Kocatepe University central cafeteria. Since it was a two-day holiday in the six-week period, 28-day data were collected and analyses of these data were made. The recorded data was analyzed using descriptive analysis methods. According to result of analysis, cooking by water has more waste than cooking by dry, the grill cooking method had a minimum amount of plate waste, and that the use of the same cooking methods in the same menu had increased the amount of plate waste. Thus, it was determined that the plate waste of the changed according to the cooking methods.