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Green Hero National Food Waste Awareness Program: F & B Services Survey

F & B Services Survey

Objectives:
- To gauge the awareness level of F & B services on food waste and its impact on the environment 
- To identify the main factor of food wastage and type of food wasted at F & B Services 
- To understand the current food waste management at F & B Services
Section A: Background
1.Contact Information
2.Role
3.Type of Services (Please choose whichever that best describes your service)
4.Location of Services
Section B: Basic Understanding 
5.What do you do with food that is expiring soon?
6.What are the types of food waste you have in your premise?
7.Where does the food waste go?
8.Which of the following are the effects of food waste on our environment? (Tick whichever relevant)
Section C: Perception Towards Causes of Food Waste 
9.What are the main causes of food waste in your premise?
10.In your opinion, which is the main factor of food waste?
Section D: Food Waste Tracking System 
11.Do you have a food waste tracking system at your premise?
12.Do you think it’s effective in helping you to manage and reduce food waste in your kitchen?
13.Do you think a food waste tracking system will help to manage and reduce the food waste produced in your kitchen?
14.Do you think it is necessary for us to manage and reduce the food waste generated in your kitchen.
15.Do you think managing and reducing food waste at your kitchen can help reduce financial losses?
16.We would like to invite you to join our 1-year Program, whereby a simple food waste tracker will be provided to you to help you with food waste assessment at your premise.
Section E: Non-perishable Food (such as canned goods and dried fruit, have a long shelf life and don't require refrigeration to keep them from spoiling.)
17.Does your company have access to the local food bank that will accept your non-perishable foods?
18.Do you think it's a wise decision to divert your non- perishable foods to the local food bank?
Section F: Food waste - Pre-consumer (Prepared/Whole Foods discarded due to overproduction, expired food, spoilage, overcooked, or trim waste), and Post-consumer (Food not eaten or taken home by customers, a.k.a. "Plate Waste")
19.Does your company have access to a local food rescue service that accepts prepared meals?
Current Progress,
0 of 27 answered