Drivers of food waste generation: Case study of island-based hotels in Langkawi, Malaysia

Kasavan, Saraswathy; Mohamed, Ahmad Fariz; Halim, Sharina Abdul

doi:10.1016/j.wasman.2019.04.055

Cited by 75 publications

(56 citation statements)

References 33 publications

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“…All information on the moment of waste generation, the causes of food waste and the disposal procedures, expressed in keywords, have been analyzed according to a qualitative content analysis (QCA) and then summarized in Table 5. All answersread word by word in order to capture key thoughts or concepts on food consumption and food waste trends in households -"provided knowledge and understanding of the phenomenon under study" (Downe-Wamboldt 1992; Hsieh and Shannon 2005;Kasavan et al 2019).…”

Section: Discussionmentioning

confidence: 99%

Food waste in Italian households during the Covid-19 pandemic: a self-reporting approach

Amicarelli

Bux

2020

Food Sec.

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Food waste prevention and reduction are an economic, social and environmental concern included among the 17 Sustainable Development Goals (SDGs) within Agenda 2030 for Sustainable Development. The third target under SDG 12 (Target 12.3) on Responsible Production and Consumption aims to halve food waste by 2030 at retail and consumer levels, considering that more than half of its quantity is generated by final consumers, both indoor and outdoor. However, the Covid-19 pandemic outbreak at the beginning of 2020 imposed several food consumption behaviors and lifestyle changes: food service facilities (e.g., restaurants, pubs, cafés, hotels, resorts) have been closed roughly all over the world, generating a sharp domestic consumption and an expected increase in household waste. The authors conducted an explorative research through the food diary approach. The purpose of this paper is to have a better understanding of household food consumption and wastage trends during Covid-19 pandemic testing, as well as food diary methodology strengths and weaknesses. Food diaries, even with their intrinsic limitations and biases, represent a valuable technique to obtain detailed qualitative and quantitative knowledge on daily food consumption and consumers' behavior. Through the limited but significant results achieved, the authors highlight the logistics of the methodology and the food waste generation trends among a small sample of Italian families during the Covid-19 pandemic. Further, healthier work-life balances, adequate time management and smart food delivery seem to be good opportunities for food waste reduction in households.

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Section: Discussionmentioning

confidence: 99%

Food waste in Italian households during the Covid-19 pandemic: a self-reporting approach

Amicarelli

Bux

2020

Food Sec.

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“…prioritise the earlier foodstuffs purchased and/or the 'shortdated' foodstuffs in meal preparation (Filimonau et al 2019b). The food damaged in deliveries represents another contributor to food waste in storage (Kasavan et al 2019). It can be avoided by building good relationships with suppliers so that the food is delivered in good shape/form and in the 'right' quantity while any damaged foodstuffs are taken back for offsite recycling and/or energy recovery (Filimonau and De Coteau 2019).…”

Section: Storagementioning

confidence: 99%

Food waste management in Shanghai full-service restaurants: A senior managers’ perspective

Filimonau

Zhang

Wang

2020

Journal of Cleaner Production

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“…The generation of a large amount of food waste generation harms the environment, society, and economy (Kasavan et al, 2019). Food waste is generated along the food supply chain, from the early stages of agriculture production until the final consumption stage (Kasavan et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, food waste reduction strategies need to be adopted to establish a food supply chain towards sustainability while fulfilling the increasing food demand and reducing the pressure on food production and disposal (Garcia-Garcia et al, 2015). Such initiatives are also in line with the sustainable development goals (SDG 12.3) of reducing 50% of global food waste at the retail and consumer level by 2030 (Kasavan et al, 2019;Wang et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Reducing food waste at school canteens: The behaviour of school communities

Kasavan¹,

Yusoff

Ali

et al. 2021

GEOGRAFIA

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Efforts to achieve effective food waste management at the school level can be enhanced by knowing the consumers' behavioural aspects, such as the determinants, perception, and driving force behind food waste. However, most of the previous studies tend to focus on household behavioural aspects in food waste management rather than in the context of hospitality, much less at the school canteen level. The objective of this study is to investigate the behaviours of food waste management among school communities. A questionnaire was distributed to 692 primary school students, secondary school students, and teachers in ten public schools in Hulu Selangor. Interviews were conducted with canteen managers, and observations were made during the fieldwork. From the findings, it can be concluded that 81% of primary school students, 72% of secondary school students, and 91% of teachers are aware of the importance of reducing food waste and personal responsibility in protecting the environment. However, there is a lack of knowledge in food waste management in a sustainable manner, particularly about converting the waste into compost. Meanwhile, the canteen staff could manage kitchen food waste through systematic and effective management, but they are still unable to control the plate waste generated by the students and teachers. These findings may provide necessary information for improving food waste management at the school level, which helps address the guidelines and recommendations that would have a better impact on reducing FW generation, which may be applicable in Malaysia and other countries well.

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Drivers of food waste generation: Case study of island-based hotels in Langkawi, Malaysia

Cited by 75 publications

References 33 publications

Food waste in Italian households during the Covid-19 pandemic: a self-reporting approach

Food waste in Italian households during the Covid-19 pandemic: a self-reporting approach

Food waste management in Shanghai full-service restaurants: A senior managers’ perspective

Reducing food waste at school canteens: The behaviour of school communities

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