Home⇛LPU - Laguna Journal of International Tourism and Hospitality Management⇛vol. 5 no. 2 (2023)

Challenges and Strategies in Food Waste Management of Selected Restaurants

Angelyn E. Jugueta | Nikki V. Redondo | Princess Sheryl L. Retusto

Discipline: Rural Estate Management

 

Abstract:

Food waste remains a persistent challenge within the restaurant industry, contributing to economic losses and environmental concerns. This study aimed to examine the challenges associated with food waste in selected restaurants in a city. The research employed a descriptive-correlational design, focusing on restaurant managers and supervisors of registered establishments within the locale. The descriptive component of the study assessed food waste challenges in terms of kitchen waste and client waste, as well as the strategies implemented for food waste reduction and reuse. Meanwhile, the correlational approach examined the relationship between the challenges of food waste and the strategies adopted by restaurants. Data were collected using an adaptive, self-constructed questionnaire designed to measure the influence of these variables. The findings revealed that the primary contributors to food waste included fruit and vegetable peels, seeds, leaves, stems, roots, tubers, and excessive portion sizes. In terms of waste reduction strategies, restaurant managers and supervisors identified the inspection of food deliveries and stock management as the most frequently implemented measures. However, food waste reuse practices were not actively pursued. Moreover, statistical analysis indicated that kitchen waste and client waste did not have a significant impact on the adoption of food waste reduction and reuse strategies. Based on the study's findings, an action plan was proposed to enhance food waste management practices among restaurants. The proposed measures aim to improve efficiency in food handling, promote waste reduction initiatives, and encourage sustainable reuse practices within the industry.



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