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.
IntroductionFood waste is a global issue of primary concern due to its repercussions on the environment, food security, and the economy. Our study aimed to explore the impact of religion and religiosity on food waste generation among restaurant clienteles in Lebanon, a religiously diverse country.MethodsA convenient sample of 927 restaurant patrons dining out in Greater Beirut was interviewed face-to-face, and leftovers at each table were collected and weighed.ResultsChristian diners were found to waste significantly less (p < 0.05) than Druze and Muslim patrons in restaurants serving Lebanese and non-Lebanese food. Individuals (19.1% of respondents) from both religions who reported that their relationship with God is the priority in life waste similarly compared to those who claimed to have other priorities. The higher the religiosity score among both Christians and Muslims/Druze groups was, the lower the food waste quantity got, highlighting the reduced wasteful behavior among highly religious people.DiscussionBased on these findings, including religious cues in consumer-based interventions to reduce food waste can be more effective. This can be achieved through marketing campaigns that communicate religious-based messages to trigger religious beliefs that reduce food waste, using physical spaces and rituals of mosques and churches.
Anemia is a condition of decreased red blood cell number or hemoglobin concentration, or of disturbance in their function, ultimately leading to decreased oxygen transport to tissues. Many factors and diseases may lead to anemia, with wide manifestations systemically as well as orally. Therefore, a sound understanding of this condition is essential for the dental practitioner, with emphasis on alerting signs, dental management and proper communication with patient’s physician.
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