International Conference on Dry Zone Agriculture-2026

Mitigating food waste through recipe optimization and resource efficiency in university canteen kitchens: a case study of Sri Lankan universities

Not scheduled

20m

1/1-1 - Auditorium, Faculty of Agriculture (University of Jaffna)

Oral Presentation Agribusiness, Agriextension, and Policies

Speakers

Imesha Ekanayaka (Sabaragamuwa university of Sri Lanka)Mr Panduka Dissanayaka (Sabaragamuwa university of Sri Lanka)Ms Rashmi Senevirathna (Sabaragamuwa university of Sri Lanka)

Description

Food waste in institutional food service systems is an emerging sustainability concern, particularly in university canteens where food is prepared daily under uncertain demand conditions. In Sri Lanka, limited research has examined practical, low-cost strategies to reduce food waste in university kitchens. This study focuses on mitigating food waste through recipe optimization and efficient use of internal resources in selected rural and urban university canteens. By comparing practices across different institutional contexts, the study highlights resource-based approaches that support sustainable and efficient food service operations.

Presentation materials

Mitigating Food Waste in University Canteens-Abstract.pdf

Mitigating Food Waste in University Canteens - Author declaration form.pdf