Track: Service Engineering and Service Management

Abstract

Food waste is one of the major concerns for environmental and socio-economic sustainability in both developed and developing countries. The extent and complexity of the global food waste problem has brought it to the forefront of environmental agenda. In particular, food wastage is of critical importance for the hospitality sector, whose operations generate excessive food waste. This sector is one with significant potential for food waste prevention. This study examines the nature and extent of food waste in a restaurant in South Africa. The study further investigates measures undertaken to monitor and manage food waste, and barriers facing food waste management in a restaurant. Thirty restaurants participated in this study and the data was collected through an online survey questionnaire that was emailed to restaurant managers for completion.  The results indicate that whilst restaurants are engaging in some forms of food waste management practices, they are faced with a number of challenges. The main challenge preventing effective food waste management practices is the lack of awareness on the importance of monitoring food wastage. Better technology is a possibility to reduce the time to monitor and measure food waste. Using food waste as a form of environmental benefit needs consideration.