ABSTRACT
Food waste in the food service sector has been reported to be a significant generator of food wasted in developed countries. This chapter begins with background on food waste in the food services, definitions of key concepts and the current situation. We then move to discuss the amounts and types of food waste in different kinds of outlets, e.g. school canteens, and compare studies from different countries. Food waste originating in the kitchen, while serving and plate waste are considered. Drawing upon our experience we summarise methods for food waste measurement in the food service sector setting, detailing the essential data required for managing and preventing food waste in this context. Finally we consider the best practices to decrease the amount of food waste and the most suitable options according to the food waste hierarchy.
