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A Case Study on Food Waste Reduction Strategies in Dindigul Restaurants Using the Food Supply Chain
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Author(s): A. Sabarirajan (PSNA College of Engineering and Technology, India), N. Arunfred (SRM Institute of Science and Technology, India), V. Bini Marin (SRM Institute of Science and Technology, India), Shouvik Sanyal (Dhofar University, Oman), Rameshwaran Byloppilly (City University, Ajman, UAE)and R. Regin (SRM Instıtute of Science and Technology, India)
Copyright: 2024
Pages: 14
Source title:
Data-Driven Intelligent Business Sustainability
Source Author(s)/Editor(s): Sonia Singh (Toss Global Management, UAE), S. Suman Rajest (Dhaanish Ahmed College of Engineering, India), Slim Hadoussa (Brest Business School, France), Ahmed J. Obaid (University of Kufa, Iraq)and R. Regin (SRM Institute of Science and Technology, India)
DOI: 10.4018/979-8-3693-0049-7.ch002
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Abstract
Food waste is a pressing issue within the restaurant industry, contributing to environmental concerns and economic losses. This research study investigates food waste reduction strategies in Dindigul restaurants, aiming to provide valuable insights into sustainable practices. A diverse sample of 151 restaurant stakeholders, comprising customers, owners, managers, chefs, and staff, participated in the study. The findings reveal notable demographic patterns among respondents, emphasizing the importance of tailored strategies for distinct segments. The distribution of food waste highlights specific stages and categories as major contributors, underscoring the need for targeted efforts in preparation, spoilage, and plate waste reduction. Perceptions of food waste reduction strategies varied, with composting and surplus food donation receiving favorable feedback. Challenges and barriers, including staff awareness, tools for waste tracking, storage limitations, and customer resistance to portion control, were identified as significant obstacles.
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