From Your Plate to Our Bin: Tackling Food Waste in Saudi Family Restaurants

Abstract

This research tackled the food waste problem in Saudi Arabia, with a particular focus on family restaurants, where this issue is evident. The study adopted a semi-structured survey, including structured and open-ended questions with family restaurants’ owner–manager/managers. The results of quantitative and qualitative data analysis showed that the most frequent types of food waste in family restaurants are starchy foods, especially bread and rice with a waste ratio above 50% of these items. Additionally, the average ratio of food waste was at least 20% of served food at sampled restaurants per customer. Three major reasons for this high rate of food waste were consumers’ behavior, e.g., positive attitude towards food waste; external factors, e.g., absence of a legal framework; and factors related to restaurants, e.g., food portion served and food cycle management. The results identified no applied strategies for handling food left over and reducing food waste at most (70%) of Saudi restaurants. This study calls for a national policy and program on managing food waste at Saudi family restaurants by adopting the 5Rs model for proper food waste management. Restaurants are encouraged to adopt green initiatives, such as “clean your plate” or “eat or waste” to stimulate their customers’ behavior for reducing their food waste and sustain the environment. This would support a green and circular economy.