食物浪费被认为是一种社会,环境,行政,和经济问题。鉴于粮食的大规模生产和分销,专家们广泛讨论了食品服务中的食物浪费,教授们,和该领域的科学家。本系统综述旨在了解哪个食品服务的盘子食物浪费百分比最高。直到2024年1月,在10个电子数据库中进行了系统评价和荟萃分析:MEDLINE,Embase,IBECS,BINACIS,BDENF,CUMED,BDNPAR,阿吉萨尔,科克伦图书馆,可持续发展目标,和灰色文学。该协议以前在PROSPERO注册,代码为CRD42024501971。包括评估食品服务中盘子食物浪费的研究。语言没有限制,发布位置,或日期。使用JBI工具进行偏倚风险分析。使用R软件(4.2.1版)进行比例荟萃分析。这项具有荟萃分析的系统评价表明,分配类型和餐饮服务是对餐厨垃圾百分比和人均影响最大的因素。面对越来越多的浪费,干预措施应按类型和分配系统有针对性,食客,和膳食,以减轻这些因素的影响。
Food waste is considered to be a social, environmental, administrative, and economic problem. Given the large-scale production and distribution of food, food waste in food services has been widely discussed by experts, professors, and scientists in the field. This systematic
review aimed to understand which food service has the highest percentage of plate food waste. A systematic
review and meta-analysis were conducted until January 2024 in ten electronic databases: MEDLINE, Embase, IBECS, BINACIS, BDENF, CUMED, BDNPAR, ARGMSAL, Cochrane Library, Sustainable Development Goals, and the gray literature. The protocol was previously registered with PROSPERO under the code CRD42024501971. Studies that have assessed plate food waste in food services were included. There were no restrictions on language, publication location, or date. The risk of bias analysis was carried out using the JBI instrument. A proportion meta-analysis was carried out using R software (version 4.2.1). This systematic
review with meta-analysis showed that the type of distribution and the food service are the factors that have the greatest impact on the percentage and per capita of plate food waste. In the face of increased waste, interventions should be targeted by type and distribution system, diners, and meals in order to lessen the impact of these factors.