date:Aug 18, 2015
S Truman School of Public Affairs and Department of Industrial and Manufacturing Systems Engineering.
Costello and McGarvey recommend that future research should examine the effects of facilities that operate as all-you-care-to-eat versus those that operate la carte at the consumer level. McGarvey and Esma Birisci, a doctoral student in industrial engineering, are developing techniques to improve production as well as ordering decisions to reduce food waste and corresponding GHG emissions.