Sustainable Food Waste Management in Food Service Establishments in Relation to Unserved Dishes

Marzena Tomaszewska, Beata Bilska (), Agnieszka Tul-Krzyszczuk and Danuta Kołożyn-Krajewska
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Marzena Tomaszewska: Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 02-776 Warsaw, Poland
Beata Bilska: Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 02-776 Warsaw, Poland
Agnieszka Tul-Krzyszczuk: Management Institute, Warsaw University of Life Sciences (SGGW-WULS), 02-776 Warsaw, Poland
Danuta Kołożyn-Krajewska: Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 02-776 Warsaw, Poland

Sustainability, 2024, vol. 16, issue 15, 1-19

Abstract: The problem of food waste in food service is recognized in the scientific community. A reduction in this phenomenon is necessary for the sustainable development of the food service industry. However, the issue of the influence of various characteristics of food service establishments (FSEs) on food waste has still not been studied sufficiently. The aim of this research was to assess the impact of the type of FSE, type of customer service, time in business of the FSE, and average daily number of consumers served on measures taken in FSE in relation to ready meals in the context of food waste. Survey research was conducted in 131 FSEs. It was found that the different groups of dishes that were prepared in excess and not served to consumers are most often stored in refrigerated conditions until the following day. The management of unserved dishes was correlated with business time and the type of FSE. Dishes like cold and hot snacks, in particular, were more often made available to employees in establishments with shorter time in business. In restaurants and small food service outlets/cafés, discarding was more often indicated as the management method for these types of dishes. The majority of food service establishments were not able to sell half portions. In conclusion, there is great potential to reduce food waste in food service establishments, but education of both staff and customers is essential.

Keywords: food waste; sustainable food waste management; food service establishments; hospitality; leftovers; handling ready-made dishes; unserved dishes (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
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