Authors :
Nidhi Suhas; Gayathri Ranjit Menon; Siana Avila Mendonca; Dr. Vimaldeep Kaur
Volume/Issue :
Volume 7 - 2022, Issue 3 - March
Google Scholar :
https://bit.ly/3IIfn9N
Scribd :
https://bit.ly/3xNmdsy
DOI :
https://doi.org/10.5281/zenodo.6480717
Abstract :
Food waste generated in the foodservice
industry has significant environmental and economic
consequences [5]. People are usually aware of the
problems in food wastage, but due to inadequate
opportunities for them to help, they do not take action
on it. This study looks at the development of a method
for redistributing unused food to labour camps that
do not have access to a local food bank or nutritious
food. A qualitative study on the causes of food waste in
restaurants and catering businesses was conducted to
better understand and explain the complex issue of
food waste in order to implement a method to address
the problem. Three interviews were conducted with
personnels from three different catering companies to
collect research data.The findings revealed the
complexities of food waste management in the food
service industry, as well as the importance of a
comprehensive approach to preventing and reducing
it. Hotels generate 79,000 tonnes of food waste per
year, while restaurants generate up to 199,100 tonnes.
A large portion of this food waste can be avoided if it
is used rather than discarded. This research aims to
achieve a target by providing a structured system to
cater to the needs of the restaurants and the labour
camp. Based on a qualitative content analysis, the
factors influencing food waste in each company were
identified and an effective solution to the problem was
recommended.
Keywords :
Food, Hospitality, Service, Hotel, Restaurant Food Wastage, Labour Camp, Redistribution, Food Service Industry, Food Bank, EIP, Non Profit, Management, Waste Mitigation, System.
Food waste generated in the foodservice
industry has significant environmental and economic
consequences [5]. People are usually aware of the
problems in food wastage, but due to inadequate
opportunities for them to help, they do not take action
on it. This study looks at the development of a method
for redistributing unused food to labour camps that
do not have access to a local food bank or nutritious
food. A qualitative study on the causes of food waste in
restaurants and catering businesses was conducted to
better understand and explain the complex issue of
food waste in order to implement a method to address
the problem. Three interviews were conducted with
personnels from three different catering companies to
collect research data.The findings revealed the
complexities of food waste management in the food
service industry, as well as the importance of a
comprehensive approach to preventing and reducing
it. Hotels generate 79,000 tonnes of food waste per
year, while restaurants generate up to 199,100 tonnes.
A large portion of this food waste can be avoided if it
is used rather than discarded. This research aims to
achieve a target by providing a structured system to
cater to the needs of the restaurants and the labour
camp. Based on a qualitative content analysis, the
factors influencing food waste in each company were
identified and an effective solution to the problem was
recommended.
Keywords :
Food, Hospitality, Service, Hotel, Restaurant Food Wastage, Labour Camp, Redistribution, Food Service Industry, Food Bank, EIP, Non Profit, Management, Waste Mitigation, System.
