The study of service design system for solving food wastage problem in Taiwan

The convenience of dietetic culture in Taiwan is a world famous particular service industry, this common lifestyle in Taiwan also leads to the phenomena of leftover and food wastage. Therefore, exploring food wastage as a part of the food supply chain (from the original source to the dinner table) has become an important study issue. The main purpose of this study is to investigate the current issue, focusing on the food wastage phenomenon because of the excessive food service of convenient stores in Taiwan. Using qualitative research methods from Anthropology such as literature review, filed research and thick description, seeking to gain insights and thick data. The research method is aim to descript the phenomenon, in order to find out the problem and develop improvements. This study attempt to develop a service design system, in order to ameliorate the food wastage circumstances, and propose pragmatic suggestions.