scholarly journals Drivers and Determinants of Food Waste Generation in Restaurants Serving Mediterranean Mezze-Type Cuisine

2021 ◽  
Vol 13 (11) ◽  
pp. 6358
Author(s):  
Ali Chalak ◽  
Hussein F. Hassan ◽  
Pamela Aoun ◽  
Mohamad G. Abiad
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Food Service ◽  
High Price ◽  
Waste Generation ◽  
Water Pipe ◽  
Convenience Sample ◽  
Factors Affecting ◽  
Middle Range ◽  
Price Range

Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is scarce. This study aimed to identify the drivers and determinants of food waste generation while dining out at restaurants serving Mezze-type cuisine. According to the results from a convenience sample of 496 restaurant clientele, gender, age, and marital status did not affect food waste generation. Diners in both low and high price range restaurants waste above the grand mean compared to middle-range ones. Waste generation decreased significantly as the number of diners per table increased. However, ordering water-pipe, alcohol, or more dishes contributed significantly to food waste generation. As food waste is not the outcome of a single behavior, our study puts food waste generation drivers and determinants while dining out in perspective.

scholarly journals Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

2021 ◽  
Vol 13 (1) ◽  
pp. 421
Author(s):  
Marzena Tomaszewska ◽  
Beata Bilska ◽  
Agnieszka Tul-Krzyszczuk ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Negative Impact ◽  
Food Service ◽  
Food Services ◽  
Plate Waste ◽  
Diary Method ◽  
Raising Awareness ◽  
Dining Room

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment.

Reduction of food waste generation in the hospitality industry

2016 ◽  
Vol 132 ◽  
pp. 129-145 ◽  
Author(s):  
Sanaa I. Pirani ◽  
Hassan A. Arafat
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Waste Generation

scholarly journals Source segregation of food waste in office areas: Factors affecting waste generation rates and quality

2015 ◽  
Vol 46 ◽  
pp. 94-102 ◽  
Author(s):  
Maklawe Essonanawe Edjabou ◽  
Alessio Boldrin ◽  
Charlotte Scheutz ◽  
Thomas Fruergaard Astrup
Keyword(s):  
Food Waste ◽  
Waste Generation ◽  
Factors Affecting ◽  
Source Segregation

scholarly journals STUDY OF FOOD SECURITY THROUGH FOOD WASTE AND LOSS CONTROL MECHANISM IN KENYA

2018 ◽  
Vol 5 (1) ◽  
pp. 09-21
Author(s):  
Simon O Were ◽  
M N Miricho ◽  
N V Maranga
Keyword(s):  
Food Security ◽  
Food Waste ◽  
Control Mechanism ◽  
Food Service ◽  
Food Wastes ◽  
Food Spoilage ◽  
Waste Generation ◽  
Loss Control ◽  
Product Specifications ◽  
Global Food

Food waste within the hospitality’s restaurant operations contribute immensely to the global food wastes, and studies reveal that it contributes 45% of wastes through food preparation and production processes, 21% through food spoilage as a result of poor storage and 34% through food leavers as observed from customer plates. Further, research confirms that food wastage has directly resulted in the starvation of over 842 million people, with over 1.3 billion tons documented as food wastages, while substantial amounts of this food waste and losses taking place within the larger hospitality restaurant’s operations. The factors influencing these food waste generation included; the type of service, the type of food served, the expected and actual numbers of customers, the season and the food service organization, which are addressed by this study in an attempt to propose ways of reducing food waste and losses, and hence promoting food security. The study narrows down to the prevention solutions approach, which was employed on the basis of; menu design, portion choices and customized dishes, use of smaller plates during service, procuring optimized quantities, proper application of product specifications, and employment of waste tracking and analytics methodologies, which when appropriately applied in the restaurant food operations business will significantly reduce food waste and losses, and by extension global food insecurity.

Food Waste Management and Corporate Social Responsibility in Indian Food Service Industry

2019 ◽  
pp. 196-209
Author(s):  
Anish Slath ◽  
Ashish Nikhanj
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Service Industry ◽  
Health And Safety ◽  
Food Service ◽  
Hospitality Sector ◽  
The Rich ◽  
Indian Food ◽  
Tourism And Hospitality ◽  
Corporate Social

India is a land of cultural diversity, every year thousands of tourist travel to India for enjoying the rich heritage of the country. The growth of tourism and hospitality sector has been phenomenal in the recent years. Due to this growth the inflow of tourists has increased. More tourists mean more waste. It is estimated that on an average an in house guest generates one kg of waste every day which is quite alarming figure. Hospitality Industry is an ever growing industry. In hospitality industry, managing generation of daily operational waste is a perpetual challenge. Every year a hotel spends huge amount of money in managing waste keeping in mind the health and safety of the staff the hotels need separate space to store and sort waste. As a practice the waste that is generated in the industry goes to landfill, but the current study is focused on understanding the use of food waste under CSR practices.

Food Waste Management and Corporate Social Responsibility in Indian Food Service Industry

2016 ◽  
pp. 92-105 ◽  
Author(s):  
Anish Slath ◽  
Ashish Nikhanj
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Service Industry ◽  
Health And Safety ◽  
Food Service ◽  
Hospitality Sector ◽  
The Rich ◽  
Indian Food ◽  
Tourism And Hospitality ◽  
Corporate Social

India is a land of cultural diversity, every year thousands of tourist travel to India for enjoying the rich heritage of the country. The growth of tourism and hospitality sector has been phenomenal in the recent years. Due to this growth the inflow of tourists has increased. More tourists mean more waste. It is estimated that on an average an in house guest generates one kg of waste every day which is quite alarming figure. Hospitality Industry is an ever growing industry. In hospitality industry, managing generation of daily operational waste is a perpetual challenge. Every year a hotel spends huge amount of money in managing waste keeping in mind the health and safety of the staff the hotels need separate space to store and sort waste. As a practice the waste that is generated in the industry goes to landfill, but the current study is focused on understanding the use of food waste under CSR practices.

scholarly journals Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia

2019 ◽  
Vol 11 (21) ◽  
pp. 6016 ◽  
Author(s):  
Effie Papargyropoulou ◽  
Julia K. Steinberger ◽  
Nigel Wright ◽  
Rodrigo Lozano ◽  
Rory Padfield ◽  
...  
Keyword(s):  
Case Studies ◽  
Food Consumption ◽  
Food Waste ◽  
Service Sector ◽  
Food Service ◽  
Economic Loss ◽  
Social Practices ◽  
Waste Prevention ◽  
Waste Generation ◽  
Prevention Measures

Food waste has formidable detrimental impacts on food security, the environment, and the economy, which makes it a global challenge that requires urgent attention. This study investigates the patterns and causes of food waste generation in the hospitality and food service sector, with the aim of identifying the most promising food waste prevention measures. It presents a comparative analysis of five case studies from the hospitality and food service (HaFS) sector in Malaysia and uses a mixed-methods approach. This paper provides new empirical evidence to highlight the significant opportunity and scope for food waste reduction in the HaFS sector. The findings suggest that the scale of the problem is even bigger than previously thought. Nearly a third of all food was wasted in the case studies presented, and almost half of it was avoidable. Preparation waste was the largest fraction, followed by buffet leftover and then customer plate waste. Food waste represented an economic loss equal to 23% of the value of the food purchased. Causes of food waste generation included the restaurants’ operating procedures and policies, and the social practices related to food consumption. Therefore, food waste prevention strategies should be twofold, tackling both the way the hospitality and food service sector outlets operate and organise themselves, and the customers’ social practices related to food consumption.

scholarly journals Food Waste in Da Nang City of Vietnam: Trends, Challenges, and Perspectives toward Sustainable Resource Use

2021 ◽  
Vol 13 (13) ◽  
pp. 7368
Author(s):  
Ngoc-Bao Pham ◽  
Thu-Nga Do ◽  
Van-Quang Tran ◽  
Anh-Duc Trinh ◽  
Chen Liu ◽  
...  
Keyword(s):  
Food Waste ◽  
Environmental Sustainability ◽  
African Swine Fever ◽  
Modern Society ◽  
Critical Issue ◽  
Typical Feature ◽  
City Government ◽  
Willingness To Participate ◽  
Waste Generation ◽  
Pig Feed

Food waste has become a critical issue in modern society, especially in the urbanized and fast-growing cities of Asia. The increase in food waste has serious negative impacts on environmental sustainability, water and land resources, and food security, as well as climate and greenhouse gas emissions. Through a specific case study in Da Nang City, Vietnam, this paper examines the extent of food waste generation at the consumption stages, the eating habits of consumers, food waste from households and service establishments, as well as prospects for the reuse of food waste as pig feed. The results of this study indicate that per capita food waste generation in Da Nang has increased from 0.39 to 0.41kg in 2016, 0.46 in 2017, and reached 0.52kg in 2018. According to the results of our consumer survey, 20% of respondents stated that they often generate food waste, 67% stated they sometimes do, and 13% stated they rarely do. Furthermore, 66% of surveyed households stated that their food waste is collected and transported by pig farmers to be used as feed for pigs. The use of food waste as feed for pigs is a typical feature in Da Nang. The study also found that there is a high level of consumer awareness and willingness to participate in the 3Rs (reduce, reuse, recycle) program, which was being initiated by the city government. In service facilities such as resorts and hotels, daily food waste reached 100–200 kg in large facilities and 20–120 kg in small facilities. This waste was also collected for use in pig farming. However, there has been a fall in demand for pig feed in line with a decrease in the number of pig farms due to the African swine fever epidemic that occurred during the implementation of this study. This paper suggests that there is a strong need to take both consumer-oriented waste prevention and waste management measures, such as waste segregation at source and introduction of effective food waste recycling techniques, to ensure that food waste can be safely and sustainably used as a “valuable resource” rather than “wasted.”

scholarly journals Current status of food waste generation and management in China

2019 ◽  
Vol 273 ◽  
pp. 654-665 ◽  
Author(s):  
Yangyang Li ◽  
Yiying Jin ◽  
Aiduan Borrion ◽  
Hailong Li
Keyword(s):  
Food Waste ◽  
Current Status ◽  
Waste Generation
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