Studies on the Reduction of Food Waste through Redistribution of Unused Excess Food (Redistribution of Unused Excess Food)


Authors : Nidhi Suhas; Gayathri Ranjit Menon; Siana Avila Mendonca; Dr. Vimaldeep Kaur

Volume/Issue : Volume 7 - 2022, Issue 3 - March

Google Scholar : https://bit.ly/3IIfn9N

Scribd : https://bit.ly/3xNmdsy

DOI : https://doi.org/10.5281/zenodo.6480717

Food waste generated in the foodservice industry has significant environmental and economic consequences [5]. People are usually aware of the problems in food wastage, but due to inadequate opportunities for them to help, they do not take action on it. This study looks at the development of a method for redistributing unused food to labour camps that do not have access to a local food bank or nutritious food. A qualitative study on the causes of food waste in restaurants and catering businesses was conducted to better understand and explain the complex issue of food waste in order to implement a method to address the problem. Three interviews were conducted with personnels from three different catering companies to collect research data.The findings revealed the complexities of food waste management in the food service industry, as well as the importance of a comprehensive approach to preventing and reducing it. Hotels generate 79,000 tonnes of food waste per year, while restaurants generate up to 199,100 tonnes. A large portion of this food waste can be avoided if it is used rather than discarded. This research aims to achieve a target by providing a structured system to cater to the needs of the restaurants and the labour camp. Based on a qualitative content analysis, the factors influencing food waste in each company were identified and an effective solution to the problem was recommended.

Keywords : Food, Hospitality, Service, Hotel, Restaurant Food Wastage, Labour Camp, Redistribution, Food Service Industry, Food Bank, EIP, Non Profit, Management, Waste Mitigation, System.

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