The weight of unfinished plate: A survey based characterization of restaurant food waste in Chinese cities

Wang, Ling-en; Liu, Gang; Liu, Xiaojie; Liu, Yao; Gao, Jun; Zhou, Bin; Gao, Si; Cheng, Shikun

doi:10.1016/j.wasman.2017.04.007

Cited by 221 publications

(146 citation statements)

References 27 publications

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“…Whereas, the results are consistent with the results of the FAO report, which indicated that on average customers from Europe and North America generate 260-315 g/day of food waste (FAO, 2011). In a recent study conducted in China based on the direct weight method and the survey of 3557 tables in 195 restaurants in four cities, the average daily amount of food waste generation per customer in each four cities was 93 grams (Wang et al, 2017). On the other hand, total food waste per hotel was estimated to be around (192.1) kg/day.…”

Section: Discussionmentioning

confidence: 99%

“…Though such studies were carried out elsewhere, e.g. in UK (Pocock et al, 2010; WRAP, 2011 a ), Finland (Silvennoinen et al, 2015), Sweden (Karlsson, 2001;Engström and Carlsson-Kanyama, 2004;Eriksson et al, 2017), China (Wang et al, 2017) and the United Arab Emirates (Pirani and Arafat, 2016). Quantifying food waste would be important to provide a starting point from which effective strategies to promote efficient food use and eliminate food waste can be developed.…”

Section: Research Problemmentioning

confidence: 99%

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Food Waste in Three-Star Hotels in Egypt: Quantification and Potential for Reduction

Kamar¹

2017

International Journal of Heritage, Tourism and Hospitality

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Food waste, by its very nature, is extremely inefficient. It represents a missed opportunity to mitigate environmental and economic impacts throughout the food supply chain. A few scholarly publications have focused on measuring and monitoring the volume of food waste generated in the Egyptian hotels, although this information is valuable for planning and for setting benchmarks to compare the performance of one hotel against another, or of one hotel through a timeframe. Therefore, this study took the quantitative approach to identify the quantity, source points and causes of food waste in three-star hotels in Egypt. Besides, the study aimed to examine the status of food waste prevention activities currently adopted by the investigated hotels. Data have been collected through the direct weighing method using the tracking sheet approach to get certain descriptive data from three-star hotels about the quantity, type, and origin of food waste. Additionally, semistructured interviews were conducted with hotels' executives to explore food waste prevention activities followed by the investigated hotels. The average food waste per hotel was estimated to be around (192.1) kg/day. The service/buffet stage had the biggest problem with food waste, which accounted for an estimated (48%) of all food waste produced in the investigated hotels. The majority (83%) of food waste at this stage was estimated to be avoidable food waste. These apparently high waste values were attributed to factors such as poor planning, types of food being served, facilities and technical constraints, eating behavior of customers, and lack of top management and employee support. Finally, intervention strategies were proposed based on the previous findings.

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Section: Discussionmentioning

confidence: 99%

Section: Research Problemmentioning

confidence: 99%

Food Waste in Three-Star Hotels in Egypt: Quantification and Potential for Reduction

Kamar¹

2017

International Journal of Heritage, Tourism and Hospitality

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“…Furthermore, tourists in Langkawi generated waste per capita more than double as compared to the local residents (Shamshiry et al, 2011). Similarly, Wang et al (2017) found that, generally, food waste per capita per meal for tourists is higher than local residents.…”

Section: Research Approach Study Areamentioning

confidence: 92%

Sustainable Food Waste Management in Hotels: Case Study Langkawi Unesco Global Geopark

Kasavan¹,

Mohamed

Halim

2017

PMJ

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The hotel sector is one of the key players in developing tourism industry in the islands, and contributing towards islands economy, employment opportunities and the overall development. However, food waste generated by hotels has significantly impacted the environment, social well-being and tourism economy. Sustainable food waste management practices are vital among the business operations of the hotel sector to reduce food waste and operational costs through efficient use of food resources. The aim of this paper is to examine current practice of hotel operators towards sustainable food waste management from purchasing of food resources to food wastes disposal. The data was gathered using structured and self-administered questionnaires, which involved 42 hoteliers from the island of Langkawi UNESCO Global Geopark. From the main findings, it was found that there was a lack of emphasis from the hotels on their policy related to wastage of food and unsustainable food consumption pattern by their guests. This reflects on the lack of practices towards sustainable food waste management by the hotel sector. Therefore, planning for sustainable food waste management on island hotels is essential to ensure the protection of environmental resources and to reduce the problem regarding limited capacity landfills on the islands

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“…However, food wastage is not only a complex ethical issue for individuals, as was believed until recently, but it is also an environmental problem which has a negative impact on the global economy. It has been confirmed that food wastage leads to increased emissions of harmful gases, and to water and soil wastage, subsequently impairing biodiversity (FAO, 2013a;FAO, 2014;Betz et al, 2015;Wang et al, 2017). For example, intensive agriculture, without the possibility of field restoration, decreases soil fertility, which in turn leads to more frequent use of artificial fertilizers, increasing the level of environmental pollution and resulting in the loss of arable land.…”

Section: Introductionmentioning

confidence: 99%

“…Food loss occurs mostly during the earlier phases of the food chain, mainly in developing countries. This is due to the limited post-harvest infrastructure and underdeveloped technologies (Parfitt et al, 2010;Dorward, 2012;Kummu et al, 2012;Wang et al, 2017). In contrast, food waste occurs mainly in developed countries and in the consumption phase, so primarily is the responsibility of consumers, reflecting their behaviour and attitude towards food ( Stenmarck et al, 2016;Reynolds et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Food Waste Management — Reducing and Managing Food Waste in Hospitality

2019

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Food wastage occurs along the entire food chain, from field to table. As much as it is an ethical issue on one hand, it also leads to economic losses and has negative impacts on the environment. Food wastage is, therefore, a significant problem for modern society and the first step in solving it is to identify and understand the reasons for its emergence in each part of the food chain and specific sectors-in this case, the hospitality sector. In order to create practices and recommendations aimed primarily at preventing food wastage, food waste categorization and quantification is essential. This is not that simple, especially in the hospitality sector, given the uneven production of food, and the specific and diverse ways of running a business in this sector. What is certain is that food waste management should be an integral part of management in the hospitality sector, primarily because an effective food safety management system is the starting point for implementing most of the practices that lead to both safe final product and reduction of food waste.

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The weight of unfinished plate: A survey based characterization of restaurant food waste in Chinese cities

Cited by 221 publications

References 27 publications

Food Waste in Three-Star Hotels in Egypt: Quantification and Potential for Reduction

Food Waste in Three-Star Hotels in Egypt: Quantification and Potential for Reduction

Sustainable Food Waste Management in Hotels: Case Study Langkawi Unesco Global Geopark

Food Waste Management — Reducing and Managing Food Waste in Hospitality

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