The Average Amount of Solid Food Waste Produced at the Howe Hall Cafeteria and an Investigation of its Causes

http://environmental.science.dal.ca/Files/Environmental%20Programs/FoodAudit.pdf

This article discussed the results of a study done at Dalhousie University. Notable statistics are listed below.

Half of food waste is due to patrons, and the other half is due to the kitchen staff.

Dinner produced the most waste per person, followed by breakfast, and then lunch.

47% of patrons attribute waste to poor food quality.

33% of patrons attribute waste to taking too much food.