Ways to Reduce Restaurant Industry Food Waste Costs

Blum, David A.

doi:10.5590/ijmat.2020.19.1.01

Cited by 4 publications

(3 citation statements)

References 33 publications

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“…Bartłomiej emphasizes in his paper [12] the need for organizational improvements leading to the decrease of food waste and costs in restaurants. While the literature does report applications of lean management in service businesses, the literature contains few works on specific applications in the domain of food services [13][14][15]. Lean management was found to be useful in three study cases from Poland to decrease food waste and reduce operational costs.…”

Section: Waste Management In the Restaurant Industrymentioning

confidence: 99%

“…Summarizing the research in this area, the most significant impediments to improving sustainability in the restaurant industry are: lack of adequate knowledge and information on the side of both restaurant owners/managers and customers, the nature of the restaurant industry, regular customers and tourists that can impact the increase of food wastes in restaurants, lack of appropriate knowledge and technology in dealing with eco-waste management, design of the menus, and complexity in operations of a restaurant [3,6,11,15,33].…”

Section: Waste Management In the Restaurant Industrymentioning

confidence: 99%

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Reducing Environmental Risk by Applying a Polyvalent Model of Waste Management in the Restaurant Industry

et al. 2021

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A series of concerns regarding the circular economy and linked to a responsible attitude toward environmental protection, have been approached in this paper. These represent essential demands in order for restaurants to be profitable and sustainable in the future. The cost of food wastes has been taken into consideration as a strategic problem in the restaurant logistic chain. A literature review shows that there is a lack of appropriate knowledge and technology in dealing with eco-waste management. The paper presents a functional polyvalent model of the logistic chain of a restaurant, represented in the form of interconnected processes covered by the flows of food goods and wastes in different stages and operations, having associated the flows of optimized costs. The application of the sustainable technology model and waste management system is illustrated by a case study from Brașov County, Romania. The research proves that applying the “polyvalent model of improvement of waste management practices” has positive effects concerning the possibilities of minimizing physical waste to reduce the volume of waste from restaurant activity, to reduce costs with waste elimination, and to create value-added, by reusing and recycling food raw materials. Results show that by applying the TEWAMA-R model to food preparation, the total amount of reused beef waste per month increased to 33.4% and the recycling of waste increased to 41.1% (given that all waste was disposed of in application of standard technology). The disposal was reduced from 100% to 25.5%. The presented model allows for environmental impact reduction in the restaurant industry by reducing/eliminating waste or by-products that are carriers of huge resources of water and energy.

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Section: Waste Management In the Restaurant Industrymentioning

confidence: 99%

Section: Waste Management In the Restaurant Industrymentioning

confidence: 99%

Reducing Environmental Risk by Applying a Polyvalent Model of Waste Management in the Restaurant Industry

et al. 2021

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“…However, in another study conducted, it showed that the most common practice for food that has not been consumed or food surplus is by simply throwing them away (Filimonau & Coteau, 2018). Restaurant leaders and managers in this context, should identify where opportunities for food surplus management practices exist and the appropriate strategies and targets to set to mitigate restaurant food waste (Blum, 2020).…”

Section: Introductionmentioning

confidence: 99%

Challenges and Management of Restaurant Waste in Shah Alam

D'Cruz¹

2022

JMS

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As the food industry continues to flourish, so will its waste. Research has indicated that decision makers in the food industry do not perceive food waste as a problem nor intend to tackle it. Thus, the aim of this research is to determine perceptions on food waste, to study intentions on food waste mitigation and food surplus management practices as well as to study about food waste management practices among casual dining restaurant managers in Shah Alam. Using convenience sampling and a self-administered online questionnaire, 113 (N) casual dining restaurant managers were given the survey. Using descriptive statistics, the results revealed that the mean score for perceptions ranges from 4.13 - 4.72 (high - very high agreement level), indicating that food waste is perceived as an issue. Mean scores ranging from 4.01 - 4.6 (high - very high agreement level) and 3.95 - 4.26 (high - very high agreement level) were obtained for intentions on food waste mitigation and food surplus management practices respectively, indicating that there are intentions for both aspects. The findings also revealed that food waste management practices are being done by the majority as the mean score obtained ranges from 3.84 - 4.69 (high - very high agreement level). The findings highlighted that food waste is perceived as an issue and that there are intentions to tackle it. This was reflected in the practices which are being done to manage food waste and surplus. Nevertheless, it is recommended that the effectivity of food waste management practices be measured to determine the extent to which it actually aids in mitigating waste, since food waste is still a major issue in the restaurant industry.

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