{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,18]],"date-time":"2026-01-18T02:41:43Z","timestamp":1768704103712,"version":"3.49.0"},"reference-count":57,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,1,25]],"date-time":"2022-01-25T00:00:00Z","timestamp":1643068800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/50016\/2020, UIDB\/05748\/2020, UIDP\/05748\/2020, UIDB\/04033\/2020 and UIDB\/04647\/2020 of CICS.NOVA - Centro Interdisciplinar de Ci\u00eancias Sociais da Universidade Nova de Lisboa."],"award-info":[{"award-number":["UIDB\/50016\/2020, UIDB\/05748\/2020, UIDP\/05748\/2020, UIDB\/04033\/2020 and UIDB\/04647\/2020 of CICS.NOVA - Centro Interdisciplinar de Ci\u00eancias Sociais da Universidade Nova de Lisboa."]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"name":"AgriFood XXI I&amp;D&amp;I project (NORTE01-0145-FEDER-000041) cofinanced by European Regional Development Fund (ERDF).","award":["NORTE01-0145-FEDER-000041"],"award-info":[{"award-number":["NORTE01-0145-FEDER-000041"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sustainability"],"abstract":"<jats:p>Background: Food waste occurs in all stages of the food supply chain, namely in the food service sector. Understanding how much and why food is wasted and whether consumers are aware of it is essential to design effective interventions in this setting. This case study aims to compare the food waste perception by consumers and measure plate waste in a Portuguese workplace canteen in order to recognize if trained consumers can estimate his\/her food waste. Methods: Data were collected from 160 users randomly selected attending a workplace canteen during one month. Plate waste was evaluated by the weighing method. Visual estimation was performed by each participant to evaluate food waste perception at the end of the meal. Consumers were also asked about reasons for wasting food. Results: Plate waste was 8.4% for soup, 9.0% for the main course, and 4.0% for dessert. These values follow the same trend of waste perceived by consumers for soup (R = 0.722; p \u02c2 0.001), main course (R = 0.674; p \u02c2 0.001), and dessert (R = 0.639; p \u02c2 0.001), showing a high relation between self-assessment and measured plate waste. Excessive portions (46.1%), dislike of meal flavor (18.6%), cooking method (8.8%), and texture (3.9%) were identified as the main causes for plate waste. Conclusions: Canteen users showed an accurate perception of their plate waste for all meal components. Excessive portions were identified by consumers as the main reason for plate waste.<\/jats:p>","DOI":"10.3390\/su14031324","type":"journal-article","created":{"date-parts":[[2022,1,25]],"date-time":"2022-01-25T21:07:11Z","timestamp":1643144831000},"page":"1324","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Food Waste Perception of Workplace Canteen Users\u2014A Case Study"],"prefix":"10.3390","volume":"14","author":[{"given":"Iva","family":"Pires","sequence":"first","affiliation":[{"name":"Interdisciplinary Centre of Social Sciences\u2014CICS.NOVA, Universidade Nova de Lisboa, 1069-061 Lisbon, Portugal"}]},{"given":"Jerusa","family":"Machado","sequence":"additional","affiliation":[{"name":"Faculty of Food Science, University of Porto, 4099-002 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3505-4538","authenticated-orcid":false,"given":"Ada","family":"Rocha","sequence":"additional","affiliation":[{"name":"GreenUPorto-Sustainable Agrifood Production Research Centre, Faculty of Nutrition and Food Sciences, University of Porto, Rua do Campo Alegre, 823, 4150-180 Porto, Portugal"}]},{"given":"Margarida","family":"Liz Martins","sequence":"additional","affiliation":[{"name":"GreenUPorto-Sustainable Agrifood Production Research Centre, Faculty of Nutrition and Food Sciences, University of Porto, Rua do Campo Alegre, 823, 4150-180 Porto, Portugal"},{"name":"Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Tr\u00e1s-os-Montes and Alto Douro (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal"},{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Universidade Cat\u00f3lica Portuguesa, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,1,25]]},"reference":[{"key":"ref_1","unstructured":"Food and Agriculture Organization of the United Nations (2019). 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