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Food waste has emerged as a pressing global challenge with significant environmental, economic, and social implications. Educational institutions offering culinary arts and hospitality programs play a crucial role in shaping future professionals' attitudes and practices towards sustainable food management. This study aimed to identify the primary factors contributing to food waste within student culinary laboratories at Takoradi Technical University and develop targeted strategies for mitigation. Through a quantitative research design, data was collected from 232 hospitality students via a structured questionnaire. The findings revealed alarming rates of self- reported food waste during practical sessions, with over- purchasing, lack of awareness, inadequate planning, and inconsistent training identified as key contributing factors. Additionally, opportunities for improvement were highlighted in areas such as planning with supervisors, standardized waste prevention training, and raising awareness about waste reduction policies. Based on these findings, a comprehensive set of recommendations was proposed, including curriculum integration, awareness campaigns, standardized training protocols, policy reforms, monitoring and evaluation mechanisms, collaborative knowledge-sharing, and community engagement initiatives. By implementing these recommendations, Takoradi Technical University can foster a culture of sustainability, equip future hospitality professionals with essential skills and knowledge, and contribute to global efforts towards achieving the United Nations Sustainable Development Goal 12.3 of reducing food waste.
McArthur-Floyd et al. (Wed,) studied this question.