A cross industry evaluation of food waste in restaurants

ABSTRACT

This study used a sequential explanatory approach to examine food waste across four sectors of the restaurant industry. Researchers used a Food Delivery System Framework, that was developed based on extensive industry experience and exploratory interviews with participating restaurants, to measure the generation of food waste and observe management efforts to mitigate it. Restaurants studied were located in southwestern Ontario, Canada, and represented the quick-service, limited-service, casual-dining, and fine-dining sectors of the industry. Food waste was collected and measured for a 28-day period. The research team also observed food preparation and production during business operation and interviewed management personnel. Results showed that all restaurants made substantial efforts to mitigate waste. We found that controls and processes used to limit waste varied depending on the many aspects of the operation’s food delivery system. The most consistent factor affecting food waste across the participating restaurants was the presence of quality assurance standards. The fine-dining restaurant generated the most food waste due in part to its use of ‘whole’ products and the associated waste generated in preparation. The limited-service restaurant generated the least amount of waste resulting from high volume and a lack of standardization and quality assurance controls. The casual-dining restaurant had the highest amount of plate waste resulting from a menu development strategy to create value by having large portions. We suggest that while quality assurance standards don’t allow for some food to be served to customers, this edible food should not be thrown out without first trying to find a channel for human consumption.

KEYWORDS:

• Restaurant
• food waste
• plate waste