• Measuring food waste increases awareness of the problem among kitchen staff und leads to a change in behaviour. • A thorough sustainability evaluation (economic, environmental, social) is necessary to identify measures that are both effective and efficient in reducing food waste. • Three recommendations for courses of action for companies with self-service buffet and/or food-serving counter could be set up: monitor food waste, encourage service and kitchen staff, optimise guest areas.
Kuntscher et al. (Sat,) studied this question.