Carbofuran (CAR) is an extremely toxic carbamate insecticide that poses serious threats to both environmental and human health, which necessitates highly sensitive analytical methods for its detection in food matrices. This research introduced a novel strategy for CAR detection, presenting the synergistic interaction between molecularly imprinted polymers (MIPs) and a carbon black–graphitic carbon nitride (CB-g-C₃N₄) nanocomposite. By integrating the high-affinity, specific recognition capabilities of MIPs with the superior electrochemical sensing performance of the CB-g-C₃N₄ platform, the developed methodology significantly improved the sensitivity and selectivity in pesticide analysis. Following the modification of the glassy carbon electrode (GCE) with the CB-g-C₃N₄ nanocomposite, the CAR-imprinted sensing interface was fabricated via cyclic voltammetry (CV). The electropolymerization process was conducted in a solution containing 100.0 mM pyrrole (Py) as the functional monomer and 25.0 mM CAR as the template molecule. This controlled electrochemical deposition facilitated the formation of a selective MIP layer, which effectively provided specific recognition sites on the nanocomposite-modified surface. Under optimized conditions, the sensor exhibited a linear dynamic range ranging from 1.0 × 10⁻⁹ M to 5.0 × 10⁻⁸ M. Furthermore, the limit of detection (LOD) was calculated to be 3.0 × 10⁻¹⁰ M, which highlights the sensor’s high sensitivity and its suitability for monitoring pesticide traces. To evaluate the practical utility of the proposed electrochemical sensor, its performance was investigated using orange juice samples. The analytical results demonstrated excellent recovery rates close to 100%, confirming the sensor’s ability to operate effectively within complex food matrices.

Purpose: This study aimed to determine the level of bread waste generated in university cafeterias, analyze its underlying causes from a multidimensional perspective, and develop applicable policy recommendations within the framework of sustainable food management. The research was conducted specifically in the student and staff cafeterias of Gaziantep University. Methods: Quantitative data were collected through specifically designed surveys administered to cafeteria staff and analyzed using SPSS 15.0 software. Statistical significance was acknowledged at p < 0.05. Results: Findings indicate that the daily average of bread waste is significantly higher in student cafeterias compared to staff cafeterias. Furthermore, the results highlight the critical importance of committing to Zero Waste practices across university campuses. Conclusion: The study reveals a significant disparity in waste levels between different cafeteria types and underscores the need for targeted sustainable food management policies. Implementing effective Zero Waste strategies is essential for reducing food waste and promoting sustainability in higher education institutions. Keywords: Bread waste, Food waste, Sustainability, Zero waste, University cafeteria, Functional