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dc.contributor.authorDerqui Zaragoza, Belén
dc.contributor.authorGrimaldi, Didier
dc.contributor.authorFernández Alarcón, Vicenç
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Organització d'Empreses
dc.date.accessioned2019-12-04T09:05:16Z
dc.date.issued2020-01-10
dc.identifier.citationDerqui, B.; Grimaldi, D.; Fernandez, V. Building and managing sustainable schools: the case of food waste. "Journal of cleaner production", 10 Gener 2020, vol. 243, p. 118533-1-118533-10.
dc.identifier.issn0959-6526
dc.identifier.urihttp://hdl.handle.net/2117/173496
dc.description.abstractThe global sustainability imperative requires dealing with food waste. This study explores how the management of school canteens can help school leaders on their path towards building more sustainable institutions. Despite scholars have largely shown the magnitude of food waste generated at school canteens, this paper shows that headteachers mistakenly perceive their canteens to be efficient in adjusting the amount cooked and that their pupils leave little plate waste. Data were collected through a survey among 420 school headteachers and a clustering analysis based on the schools’ sustainability profile was applied. Results show that schools can be categorized in 4 clusters: Activists, Environmentalists, Socials, and Laggards. A relevant contribution of this paper is that even in those clusters largely engaged in sustainability issues, canteen food waste reduction initiatives are rarely applied. Increasing school management’s visibility and awareness on the issue of food waste would result in more sustainable educational institutions. Another conclusion of the study is that although school sustainability is related to environmental rather than social initiatives, schools can follow two different paths on their way towards sustainability: either the social or environmental avenues
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectÀrees temàtiques de la UPC::Desenvolupament humà i sostenible::Desenvolupament sostenible
dc.subject.lcshFood service -- Waste disposal
dc.subject.lcshSchool lunchrooms, cafeterias, etc.
dc.subject.otherSustainable Schools
dc.subject.otherFood Waste
dc.subject.otherCanteen Management
dc.subject.otherSchool Clustering
dc.subject.otherEducation for Sustainable Development
dc.titleBuilding and managing sustainable schools: the case of food waste
dc.typeArticle
dc.subject.lemacRestauració (Gastronomia) -- Residus
dc.subject.lemacMenjadors escolars
dc.contributor.groupUniversitat Politècnica de Catalunya. GRO - Grup de recerca en organització
dc.identifier.doi10.1016/j.jclepro.2019.118533
dc.description.peerreviewedPeer Reviewed
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0959652619334031
dc.rights.accessRestricted access - publisher's policy
drac.iddocument25878475
dc.description.versionPostprint (author's final draft)
dc.date.lift2021-09-21
upcommons.citation.authorDerqui, B.; Grimaldi, D.; Fernandez, V.
upcommons.citation.publishedtrue
upcommons.citation.publicationNameJournal of cleaner production
upcommons.citation.volume243
upcommons.citation.startingPage118533-1
upcommons.citation.endingPage118533-10


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