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Patterns and causes of food waste in the hospitality and food service sector: Food waste prevention insights from Malaysia
University of Leeds, UK.
University of Leeds, UK.
Nottingham Trent University, UK.
University of Gävle, Faculty of Engineering and Sustainable Development, Department of Industrial Management, Industrial Design and Mechanical Engineering, Industrial Management. University of Gävle, Center for Logistics and Innovative Production.ORCID iD: 0000-0003-1441-7555
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2019 (English)In: Sustainability, ISSN 2071-1050, E-ISSN 2071-1050, Vol. 11, no 21, article id 6016Article in journal (Other academic) Published
Abstract [en]

Food waste has formidable detrimental impacts on food security, the environment, and the economy, which makes it a global challenge that requires urgent attention. This study investigates the patterns and causes of food waste generation in the hospitality and food service sector, with the aim of identifying the most promising food waste prevention measures. It presents a comparative analysis of five case studies from the hospitality and food service (HaFS) sector in Malaysia and uses a mixed-methods approach. This paper provides new empirical evidence to highlight the significant opportunity and scope for food waste reduction in the HaFS sector. The findings suggest that the scale of the problem is even bigger than previously thought. Nearly a third of all food was wasted in the case studies presented, and almost half of it was avoidable. Preparation waste was the largest fraction, followed by buffet leftover and then customer plate waste. Food waste represented an economic loss equal to 23% of the value of the food purchased. Causes of food waste generation included the restaurants’ operating procedures and policies, and the social practices related to food consumption. Therefore, food waste prevention strategies should be twofold, tackling both the way the hospitality and food service sector outlets operate and organise themselves, and the customers’ social practices related to food consumption.

Place, publisher, year, edition, pages
MDPI, 2019. Vol. 11, no 21, article id 6016
Keywords [en]
food waste, food loss, hospitality, food service sector, food waste prevention
National Category
Environmental Engineering Other Engineering and Technologies
Identifiers
URN: urn:nbn:se:hig:diva-30891DOI: 10.3390/su11216016Scopus ID: 2-s2.0-85074861746OAI: oai:DiVA.org:hig-30891DiVA, id: diva2:1368125
Available from: 2019-11-06 Created: 2019-11-06 Last updated: 2019-11-26Bibliographically approved

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Lozano, Rodrigo

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  • apa
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