A Sustainability and Zero Waste Approach to Bread Waste Reduction in University Cafeterias: An Empirical Study

Purpose: This study aimed to determine the level of bread waste generated in university cafeterias, analyze its underlying causes from a multidimensional perspective, and develop applicable policy recommendations within the framework of sustainable food management. The research was conducted specifically in the student and staff cafeterias of Gaziantep University. Methods: Quantitative data were collected through specifically designed surveys administered to cafeteria staff and analyzed using SPSS 15.0 software. Statistical significance was acknowledged at p < 0.05. Results: Findings indicate that the daily average of bread waste is significantly higher in student cafeterias compared to staff cafeterias. Furthermore, the results highlight the critical importance of committing to Zero Waste practices across university campuses. Conclusion: The study reveals a significant disparity in waste levels between different cafeteria types and underscores the need for targeted sustainable food management policies. Implementing effective Zero Waste strategies is essential for reducing food waste and promoting sustainability in higher education institutions. Keywords: Bread waste, Food waste, Sustainability, Zero waste, University cafeteria, Functional