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A team of researchers from Monash Business School has aimed to reduce food waste in the hospitality industry by identifying key ways in which consumers and business representatives can contribute to reducing food waste in foodservice businesses (FSBs).
Large amounts of food waste can have negative impacts on the economy, such as the cost of food purchased but not consumed, and on society as food waste leads to food insecurity. According to the CSIRO, approximately 3.7 million Australians faced food insecurity in the past 12 months. Food waste can also have negative impacts on the environment, such as climate change and biodiversity loss.
The researchers collected data through semi-structured interviews with restaurant owners, chefs, kitchen managers and customer service staff from 20 Melbourne FSB restaurants, ranging from fast food to mid-range and premium restaurants, and found that while businesses believe food waste is inevitable, they are not aware of the hidden social practices that lead to it.
The study, led by Dr Ananya Bhattacharya, Dr Alka Nand, Professor Amrik Sohal and Professor Daniel Prajogo, found that food waste “hotspots” vary across different areas of the FSB.
“In the case of fast food FSBs, food waste hotspots are related to consumption habits. However, in mid-range and high-end FSBs, waste is generated during preparation and cooking practices (mainly associated with kitchens and chefs),” said Dr Bhattacharya.
“In fast food restaurants, the pre-prepared/assembled nature of ‘fast food’ means that consumers often don’t feel a connection with their food, which leads to food waste. On the other hand, in mid-range to fine-dining restaurants, chefs’ pursuit of perfection in food appearance and taste leads to food waste.
“FSB managers can focus on hotspots where food waste occurs and develop appropriate mitigation strategies. It is important for managers to invest in employee training and consumer awareness to shape deep-rooted societal beliefs regarding food waste. As consumers are reluctant to consider the impact of their actions while dining out, managers should consider innovative strategies to involve consumers without affecting their experience.”
At a company level, the following strategies can be implemented to reduce food waste:
Change the perception that food waste is inevitable in the hospitality industry. Through collaboration with customers, you can reduce food waste without sacrificing profits. Ordering more than necessary from ingredient suppliers to benefit from bulk ordering discounts can result in raw material waste. While bulk ordering is a standard practice in the industry, technology-based forecasting and inventory management solutions can help solve the problem. Use scraps left over during cooking or prepared foods left untouched at the end of the day to create other foods (sauces, soups, juices). Make side dishes (vegetables, potatoes, chips) optional. Provide training to staff on how to cook without wasting food, even though staff turnover is high in the hospitality industry. Invest in proper storage infrastructure to keep excess items fresh for longer.
At the consumer level, the following strategies can be implemented to reduce food waste:
Knowing the ingredients in a dish before ordering or trying a new food will help you avoid throwing away food because it is not what you expected. If you are entertaining guests, shift your focus from the quantity to the quality of the food. If you are eating out, there is no shame in taking leftovers home to eat. Switch from a large portion to a medium portion and see if the medium portion satisfies your appetite. If not, you can always order more. If you don’t like a side dish, ask them not to serve it. A side dish may be cheaper than a main dish, but wasting it is just as bad as wasting a main dish. If a restaurant suggests ways to reduce food waste, follow their advice. By reducing food waste, restaurants can save money, support society through food banks, and protect the environment.
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