A cross industry evaluation of food waste in restaurants

McAdams, Bruce; Massow, Michael von; Gallant, Monica; Hayhoe, Mychal-Ann

doi:10.1080/15378020.2019.1637220

Cited by 69 publications

(50 citation statements)

References 17 publications

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“…Hence, managers regarded it as crucial that more emphasis is placed on the education of management and staff, both in regard to food waste as such but also technical skills. This corresponds to previous research (McAdams et al, 2018), where training showed a positive impact on waste mitigation.…”

Section: Business Levelsupporting

confidence: 91%

“…Several interventions to prevent production-related waste have been proposed. These include better menu planning and forecasting, improved internal processes, monitoring food waste, and staff training (Canali et al, 2013;Marthinsen et al, 2012;McAdams et al, 2018;Priefer et al, 2016;Sakaguchi et al, 2018). Further, portion control and reduced plate size present approaches to reduce consumer-stage food waste (Kallbekken & Saelen, 2013).…”

Section: Solutions and Opportunities For Mitigationmentioning

confidence: 99%

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Waste not, want not: Managerial attitudes towards mitigating food waste in the Swiss-German restaurant industry

Stirnimann

Zizka

2021

Journal of Foodservice Business Research

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This paper examines managerial perceptions of challenges for further food waste reduction within the restaurant industry. Although research gauged underlying drivers for food waste, the attitudes of foodservice managers toward practices and the corresponding operational barriers have received scant academic attention. This qualitative study thematically analyzed data from 14 managers and head chefs in Swiss-German restaurants through semi-structured interviews and compared responses against the model of the food waste hierarchy. For businesses, the paper highlights the importance of increased preventive practices and education of staff and customers. However, multiple inhibiting and enabling factors lie outside the organizations' control, depending on macro and societal contexts. Governmental interventions and facilitating waste collection are necessary, whereas the feasibility of food redistribution is perceived as limited. The study revealed great potential to implement additional practices through increased collaborations with various stakeholders and overall societal sensitization to change consumer behavior and facilitate responsible business practices.

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Section: Business Levelsupporting

confidence: 91%

Section: Solutions and Opportunities For Mitigationmentioning

confidence: 99%

Waste not, want not: Managerial attitudes towards mitigating food waste in the Swiss-German restaurant industry

Stirnimann

Zizka

2021

Journal of Foodservice Business Research

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“…Percent of food waste at the retail and consumer levels in the US by weight (panel a) and calories (panel b). 13 substandard foods being discarded, 33 whereas fast-food and casual-dining restaurants have higher rates of plate waste because of their strategy of large portion sizes to promote customer satisfaction. 33 Although it is beyond the scope of this paper to debate whether overconsumption is a form of plate waste and detrimental to the environment, it is clear that overconsumption of restaurant foods undermines obesity prevention and other weight management efforts.…”

Section: The Food Service Environmentmentioning

confidence: 99%

Examining Nutrition and Food Waste Trade-offs Using an Obesity Prevention Context

Ellison

Prescott

2021

Journal of Nutrition Education and Behavior

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Obesity and food waste are related issues, both exacerbated by an overabundance of food. Efforts to reduce food waste can have varying unintended, obesity-related consequences, which further underscores the need for a systems approach to food waste reduction. Yet, these 2 issues are rarely examined together. It is the authors' point of view that for nutrition educators and other public health practitioners to develop interventions that simultaneously address food waste and obesity, they need to understand how actions at the consumer-level may impact waste and its related food system consequences earlier in the supply chain.

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“…Over-production, serving issues as well as plate waste were taken into consideration to ascertain related causes [31]. The key causes were the nature of the food menu, the production procedure, and the use of pre-prepared versus whole food products [32,33]. Romero-Güiza et al [34] mentioned that food waste was segregated into different categories; (1) Plate waste, (2) Spoilage, (3) Preparation and (4) Prepared not served.…”

Section: Food Wastes Of Hospitality Sectormentioning

confidence: 99%

Impact of Hotel Guests’ Trends to Recycle Food Waste to Obtain Bioenergy

Salama

Abdelsalam

2021

Sustainability

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Hotels face many issues related to food waste management, which is considered a serious environmental and socioeconomic issue in the 21st century. The improper disposal of food waste causes greenhouse gases emissions, consequently badly affecting the environment. This research aims to measure the impact of customer trends in changing the pattern of food waste disposal and recycling into bioenergy relating to hotel purposes and contributing to reducing hotel energy costs in Egypt. Two survey questionnaires were designed for hotel managers and guests, with 25 and 300 forms, respectively. The results indicated that hotel managers are highly willing to recycle food waste to produce bioenergy and hence play an effective role in environmental preservation. Such alternative energy sources are less expensive than conventional ones. This study revealed guests’ intentions to participate in the process of preserving the surrounding environment, as well as their preferences to stay in hotels that are practicing food waste recycling operations. Limitations can be seen in the lack of advertising for such hotels as well the high cost of staying in green and ecological hotels.

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A cross industry evaluation of food waste in restaurants

Cited by 69 publications

References 17 publications

Waste not, want not: Managerial attitudes towards mitigating food waste in the Swiss-German restaurant industry

Waste not, want not: Managerial attitudes towards mitigating food waste in the Swiss-German restaurant industry

Examining Nutrition and Food Waste Trade-offs Using an Obesity Prevention Context

Impact of Hotel Guests’ Trends to Recycle Food Waste to Obtain Bioenergy

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