Chemistry of food waste and nutrition statistical analysis amongs students of Federal University Lokoja

Abstract

Chemistry of waste is the understanding regarding waste. Disadvantage of food wastage, nutrition analysis at Federal University Lokoja is the target of this study. Food wastage is a global issue with social, environmental, and economic implications, particularly in institutional settings like universities where meals are regularly served to a large population. This research investigates the nature, causes, and extent of food waste and how it can be reduced within the campus cafeterias of Federal University Lokoja. Through surveys, observational studies, and laboratory analyses, this study provides actionable recommendations for cafeteria management to reduce waste and enhance nutritional quality. findings confirm that food waste at the institution is driven by a combination of situational, sensory, and behavioral factors, with time pressure emerging as the most critical concern, study consistently point to large portion sizes as a key structural contributor to food waste within the university's food service system. Findings also identify poor food quality as a critical and systemic driver of food waste as well as incomplete meal consumption is a deeply ingrained behavioral pattern throughout the student population. Food temperature and poor taste/quality are the primary causes of food wastage among students. Overall, the meals may be considered moderately adequate but not fully satisfactory in terms of nutritional quality and food safety, pointing to the need for deliberate improvements in meal planning and cafeteria food management at the institution, hence food wastage has nothing to do with wealthy parents but more with habit and management.