Foshan University - Special Research on Food Waste in Catering Services
Company overview
Foshan University of Science and Technology (Foshan University) is a full-time public undergraduate institution approved by the Ministry of Education of China, with over 60 years of academic history. It is designated as a high-level engineering and science university in Guangdong Province and holds the authority to grant master's degrees. The university emphasizes the integration of social responsibility and academic research, particularly in applied fields such as food science, where it continuously conducts in-depth exploration to provide theoretical and data-based support for policy formulation at both local and national levels.
Research background
With the continuous acceleration of China's economic development and urbanization, the phenomenon of food waste in catering services has become increasingly prominent as residents' living standards improve. Food waste during the catering process not only represents a loss of economic resources but also exacerbates environmental pressures, posing a significant challenge to China's sustainable development. In this context, the Food Science College at Foshan University established a special research project to investigate the causes and manifestations of food waste in catering services, aiming to provide empirical data and theoretical foundations for future policy research and public education initiatives.
Research scope
In May 2020, CEIDEA Research was commissioned by the research team from the Food Science College at Foshan University to conduct on-the-ground field investigations in six key cities in the Guangdong-Hong Kong-Macao Greater Bay Area: Guangzhou, Shenzhen, Zhongshan, Zhuhai, Dongguan, and Zhaoqing. Using a mixed-method approach combining in-person intercept interviews and food weighing, the research team observed and interviewed consumers across various types of restaurants, documenting their ordering behaviors, leftovers, and consumption attitudes. The study covered diverse commercial districts and demographic groups, systematically capturing the current state of food waste and subjective perceptions among urban residents during dining activities.
Expected outcomes
The final research findings will provide the Food Science College research team at Foshan University with comprehensive, authentic data to support in-depth analysis of food waste issues in the catering sector. The study will help identify key pathways of food waste, uncover the underlying social and institutional psychological drivers behind consumer behavior, and further serve as a data foundation and theoretical basis for the development of urban food conservation mechanisms, green consumption campaigns, and related public policy initiatives.
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