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Sustainable Food Waste Management in Foodservice Establishments

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A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Resources and Sustainable Utilization".

Deadline for manuscript submissions: closed (15 December 2022) | Viewed by 46285

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Special Issue Editors

Prof. Dr. Danuta Kołożyn-Krajewska

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Guest Editor

Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences – SGGW, 159C Nowoursynowska St., 02-776 Warsaw, Poland
Interests: food safety and food quality; food quality management; food hygiene and microbiology; food waste management

Dr. Beata Bilska

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Guest Editor

Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences – SGGW, 02-776 Warsaw, Poland
Interests: food safety; food quality; food security; food waste management; consumer behavior
Special Issues, Collections and Topics in MDPI journals

Dr. Marzena Tomaszewska

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Guest Editor

Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences–SGGW, 159C Nowoursynowska St., 02-776 Warsaw, Poland
Interests: food safety and food quality; food hygiene; food waste management; designing a foodservice establishments
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is significant. Food waste in the foodservice industry is significant in terms of its scale, its financial losses, and its negative impact on the global ecosystem alike. Undoubtedly, a reduction in this phenomenon is necessary for the sustainable development of the foodservice, but is also extremely difficult. There is a need to conduct research in this sector in order to learn about the causes of food waste, to identify barriers to effectively tackling this problem, and to take actions to eliminate these barriers. On the other hand, there is the problem of malnutrition and hunger in many social groups. The use of food that could be wasted for social purposes is also an important task.

This Special Issue aims to provide information and solutions, which will allow for the effective management of food waste risk in the gastronomy sector.

Prof. Dr. Danuta Kołożyn-Krajewska
Dr. Beata Bilska
Dr. Marzena Tomaszewska
Guest Editors

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Food Waste Reduction
Food Waste Causes
Food Waste Prevention
Management of Food Waste
Scale of Food Waste
Education and training of Foodservice Staff
Production planning
Social purposes

Published Papers (9 papers)

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Research

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18 pages, 1744 KiB

Open AccessArticle

Attitudes and Behaviours of Young Consumers towards Wasting Food: Case Study Based on Polish Students

by Anna Sylwia Tarczyńska, Ewa Malinowska and Andrzej Urbanowicz

Sustainability 2023, 15(4), 3328; https://0-doi-org.brum.beds.ac.uk/10.3390/su15043328 - 11 Feb 2023

Cited by 1 | Viewed by 2125

Abstract

Civilisation changes affect the attitudes and behaviour of consumers related to food waste. Most food is wasted by households. The purpose of this study was to assess the behaviour and attitudes of Polish students related to food waste and to determine the amount and type of food waste, as well as to indicate the causes of this problem. The analysis of attitudes and behaviours of individual groups of society directs actions to be taken in order to reduce food waste. For 14 days, a questionnaire was completed by Polish students from two universities. It concerned the frequency of throwing away food products and the type and amount of wasted products, as well as the reasons for throwing food away and the ways of counteracting this situation. Descriptive statistics, a Pareto–Lorenz analysis and a cluster analysis were used to analyse the obtained data. In this study, the level of food waste by Polish students was determined, and the study group was segmented into three clusters. The three clusters defining the attitudes of Polish students were (1) “aware students”, (2) “disengaged students” and (3) “aware but disengaged”. The largest number of respondents were classified into cluster 2. Polish students are aware of the problems of food waste, but do not contribute to reducing it. In most cases, students’ behaviour was not differentiated by socio-demographic characteristics. Full article

(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)

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23 pages, 1351 KiB

Open AccessArticle

Innovative Management of Vegetable Outgrades as a Means of Food Loss and Waste Reduction

by Joanna Markowska, Elżbieta Polak, Anna Drabent and Agnieszka Tyfa

Sustainability 2022, 14(19), 12363; https://0-doi-org.brum.beds.ac.uk/10.3390/su141912363 - 28 Sep 2022

Cited by 1 | Viewed by 1470

Abstract

The present research focuses on using plant waste from agricultural production chains (vegetable outgrades) as ingredient sources for innovative food strategy developments. The quality of multi-vegetable products made from frozen vegetable outgrades (broccoli, cauliflower, green and yellow cut beans) for serving in gastronomy was evaluated. Vegetable outgrades were found to be low-cost sources of nutritional components. The dietary fiber content varied from 2.35 (cauliflower Giewont cultivar) to 4.40 g/100 g (green bean Rimember cultivar). The protein content varied from 1.41 (green bean Opportune cultivar) to 2.58 g/100 g (broccoli Porthenon cultivar). Bioactive compounds, including polyphenols and vitamin C, varied significantly depending on the vegetable. The content of carotenoids (β-carotene and zeaxanthin) in vegetables, in particular broccoli (Larson cultivar) and green beans (Rimember and Opportune cultivars), was lower than in outgrades. Due to the high nutrient quality of outgrades, the preparation of mechanically-formed vegetable patties and paste proceeded. According to recommendations of NRF, NAS, NDS nutrient density indices, both patties and pastes were classified as products with rich nutritional value and full-valuable components of the human diet. Moreover, food production technology utilizing vegetable outgrades can be potential solutions for food loss and waste management in gastronomy and in the food production industry. Full article

(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)

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17 pages, 449 KiB

Open AccessArticle

The Management of Meals in Food Service Establishments in the Context of Food Waste—Results of Focus Group Interviews with Employees and Owners

by Beata Bilska, Marzena Tomaszewska and Danuta Kołożyn-Krajewska

Sustainability 2022, 14(15), 9258; https://0-doi-org.brum.beds.ac.uk/10.3390/su14159258 - 28 Jul 2022

Cited by 3 | Viewed by 3517

Abstract

Food waste in the food service industry is global and affects the whole world. Despite the fact that food service establishments are significant food waste producers, they have received less academic attention than other food waste producers. The aim of this paper is to analyse the methods of management of meals in food service establishments in the context of food waste. The study was carried out using a qualitative research method in the form of a focus group interview between 24 January and 3 February 2020 in four locations. Three interviews were carried out with 23 owners and three interviews with 24 employees of six types of food service establishments, e.g., restaurants, bars, etc. In the respondents’ opinion, the amount of food thrown away is not large and most often includes perishable foodstuffs and food discarded when preparing dishes. At the same time, the respondents admitted that many foodstuffs that were thrown away were fit for further use, for example, withered fruit and vegetables or products with no signs of spoilage but whose packages had been opened. To achieve a maximum reduction of wastage of dishes prepared in advance by food service outlets, greater emphasis must be placed on the cooperation between food service establishments and charitable institutions. According to the study, caterers are reluctant to officially engage in such cooperation because they have no knowledge of the current donation law, among others. Full article

(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)

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10 pages, 627 KiB

Open AccessArticle

Dietary Catering: The Perfect Solution for Rational Food Management in Households

by Marek Zborowski and Anna Mikulec

Sustainability 2022, 14(15), 9174; https://0-doi-org.brum.beds.ac.uk/10.3390/su14159174 - 26 Jul 2022

Cited by 5 | Viewed by 2081

Abstract

The problem of food waste is a global phenomenon. Food waste occurs at all stages of the food chain. Households, especially in developed countries, produce the most food waste. In order to effectively prevent consumers from throwing food away, it is important to understand the factors that determine these behaviors in the household. The aim of this study was to define the goal of using dietary catering in Polish society as a form of consumption of wholesome meals with a specific calorific value and distribution of macronutrients in the aspect of reducing losses related to food waste. The research was carried out online in the years 2020–2022 among the clients of a catering company. The survey respondents were residents of the Małopolskie Voivodeship in Poland. The research tool was an original anonymous questionnaire in the form of a shortened nutritional interview. On the basis of the obtained results, it can be concluded that factors such as age and gender influence consumer behavior. The reasons for the decision to choose dietary catering were mainly indicated as wasting and throwing away food, as well as inadequate management of food supplies and preparing too large portions of meals. Full article

(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)

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17 pages, 7428 KiB

Open AccessArticle

Behavior of Polish Consumers in Relation to Meals Ordered in Food Service Establishments in the Context of Plate Waste

by Marzena Tomaszewska, Beata Bilska and Danuta Kołożyn-Krajewska

Sustainability 2022, 14(13), 8153; https://0-doi-org.brum.beds.ac.uk/10.3390/su14138153 - 04 Jul 2022

Cited by 4 | Viewed by 1853

Abstract

In the food service industry, food is wasted at every stage of the process. A significant part of food wastage is the so-called plate waste, i.e., food left by the consumer on the plate. The purpose of this research was to analyze the behavior of Polish consumers in relation to meals ordered in food establishments. The following issues were taken into account: leaving an unfinished meal on a plate and reasons for it, taking an unfinished meal home, and ordering half portions. The study was conducted on a representative group of 1115 adult Polish citizens using the CAPI method. Segmentation (cluster analysis) of respondents differing in their behavior in relation to ordered meals was carried out. It turned out that about 53% of Polish citizens do not use food services at all. Men with secondary and higher levels of education and other sources of income (cluster C) less frequently declared leaving unfinished meals on a plate and taking an unfinished meal home, especially in canteens, compared to other clusters. Few respondents declared buying half portions. Excessively large portions and inadequate taste of dishes were indicated by almost 50% of respondents as the main reasons for the generation of plate waste. Measures should be promoted to encourage consumers and food service providers to reduce the generation of plate waste. Full article

(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)

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20 pages, 6398 KiB

Open AccessArticle

The Meat We Do Not Eat. A Survey of Meat Waste in German Hospitality and Food Service Businesses

by Annika Johanna Thies, Felicitas Schneider and Josef Efken

Sustainability 2021, 13(9), 5059; https://0-doi-org.brum.beds.ac.uk/10.3390/su13095059 - 30 Apr 2021

Cited by 3 | Viewed by 2491

Abstract

Food waste is a global challenge. Detailed information on quantities and drivers is needed to provide tailored recommendations for prevention measures. Current studies on meat waste in the Hospitality and Food Service business (HaFS) sector are rare, often based on small sample sizes, and seldom use comparable reference units. The present study reports meat and meat product waste in the German HaFS business sector based on structured telephone interviews. Purchased fresh meat and meat product quantities, as well as waste during storage, due to preparation and leftovers, are captured for four different market segments. Waste ratios referring to weekly meat purchases are analysed and compared between these segments, as well as on the business-type level. In this context, the authors distinguish total and avoidable meat waste. Absolute meat waste volumes are extrapolated on a weighted base for the entire German HaFS sector. Factors influencing meat waste are identified through regression analysis in order to derive possible food waste prevention measures. The results are discussed to provide recommendations for future national monitoring, policy instruments and research. Full article

(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)

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16 pages, 3281 KiB

Open AccessArticle

Perceptions of Food Waste Reduction in Sri Lanka’s Commercial Capital, Colombo

by Maren Reitemeier, Mohamed Aheeyar and Pay Drechsel

Sustainability 2021, 13(2), 838; https://0-doi-org.brum.beds.ac.uk/10.3390/su13020838 - 16 Jan 2021

Cited by 12 | Viewed by 8336

Abstract

In 2019, Sri Lanka introduced two policies that referred to food waste and the need to reduce it. To understand key stakeholders’ readiness in this context, this study analyzed the food waste perceptions of private and public sectors in Colombo (open markets, supermarkets, hotels, restaurants, canteens, food caterers and key authorities). Interviews were carried out with operational managers and public officials, as well as other stakeholders who have roles in food waste redistribution and reuse, such as NGOs and the livestock sector. So far, the food-waste-related policy recommendations lack an operational inter-institutional home which can build on measures, like standards, regulations and incentives. Thus, most food waste reduction initiatives are initiated by NGOs or by the private sector, e.g., by larger hotels and supermarket chains. These entities were ready to lead by example, based on the understanding that urban food waste is an internal (financial) management challenge. Among smaller local entities, food waste was perceived more as an external issue to be handled by the city’s waste collection services. Although perceptions varied between entities generating smaller or larger quantities of food waste, there was general agreement that suboptimal capacities and mechanisms to quantify, monitor and cost food waste generation appeared to be obstacles for in-depth awareness creation and action. There was significant interest in communication platforms for cross-sectoral learning, win/win collaborations with reliable collection (reuse) services that are currently operational, such as those provided by piggeries, as well as surplus redistribution initiatives if food safety and related liabilities can be addressed effectively. Full article

(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)

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16 pages, 1094 KiB

Open AccessArticle

Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

by Marzena Tomaszewska, Beata Bilska, Agnieszka Tul-Krzyszczuk and Danuta Kołożyn-Krajewska

Sustainability 2021, 13(1), 421; https://0-doi-org.brum.beds.ac.uk/10.3390/su13010421 - 05 Jan 2021

Cited by 26 | Viewed by 9842

Abstract

The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment. Full article

(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)

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Review

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13 pages, 3024 KiB

Open AccessReview

Food Loss and Waste in Meat Sector—Why the Consumption Stage Generates the Most Losses?

by Małgorzata Karwowska, Sylwia Łaba and Krystian Szczepański

Sustainability 2021, 13(11), 6227; https://0-doi-org.brum.beds.ac.uk/10.3390/su13116227 - 01 Jun 2021

Cited by 51 | Viewed by 11964

Abstract

The aim of this paper is to present data on the scale of food waste in the meat sector and to emphasize the need to disseminate measures to reduce the number of losses in this sector. The article discusses food loss and waste in the meat sector as a current, widespread and serious problem. The Web of Science database was searched up to March 2021 to find publications reporting studies of the food loss and waste with particular emphasis on the meat sector. Due to the relatively high consumption of meat and meat products, the level of losses during production and of product waste by consumers in consumer stage becomes significant. It is estimated that as much as 23% of production in the meat sector is lost and wasted. The largest share is generated at the consumption level, representing 64% of the total food waste, followed by manufacturing (20%), distribution (12%) and primary production and post-harvest (3.5%). Data on food losses and wastage in the meat sector are very limited, and at the same time the production of meat and meat products is characterized by an unfavorable impact on the environment (meat has the highest emissions per kilogram of food compared to other food products), which requires rational management of these products in the entire chain (production, processing, transport and consumer stage). Therefore, determining the size and causes of formation as well as the methods of reducing food losses and food waste throughout the meat sector is important both for economic and environmental reasons. The idea behind food loss and waste reduction should be as an opportunity to improve efficiency within businesses, redirect food to those who need it and reduce environmental impacts. Full article

(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)

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