By Hannah Doan
Following our lunch team who worked at Feast dining hall last Monday collecting data on food waste, our dinner team consisting of Alice, Gabrielle and myself, continued the research at Feast last Thursday night. When we met with the manager from Feast on Monday, we were told that Thursday night dinners are usually the busiest nights since the dinner theme was Hawaiian and Japanese cuisines. However, to our surprise, the night was rather slow-paced and less hectic than Covel dining hall. We were uncertain if the UCLA basketball game that night had any impact on the number of patrons that came.
Similarly to working in Covel, our dinner team divided the same tasks for the night, with Alice as our data recorder and photographer while Gabrielle and myself were sorters. Some main dishes on the menu that night included chicken and taro with sticky rice, spam and fried eggs with rice, spicy Japadog, and vegetable yakisoba. As we collected our data, we noticed a repeating pattern of the food being wasted. Rice, noodles, and asparagus from the chicken and taro dish were the main food waste.
At the end of the night, the food waste that we collected from Feast was definitely much less than that of Covel. We had one full trash bin of scrumptious solid edibles. However, since Feast served more soup-based dishes, we collected more liquid waste than we did at Covel. The lunch team will be finishing off the research for this quarter at Covel on week 10.
For this upcoming week, our research team has divided the tasks for our midterm report so that each person focuses on one component of the report. Looking forward, we hope that this data on food waste will help us with outreach next quarter by convincing others to become more aware of the amount of waste on their plates.