Food Waste Management Quantitative Literature Review

Brief Introduction

According to the research, there is extravagation of produced food not only locally but also internationally. Basing qualitative analyses review, the impact of producing wasted food is likely to be substantial in the most countries depending the producing power of the country. In most cases, compressive management of food wastage involves strategies that needs high level of maintenance especially in the consumer level. In order to deal with food problem issues, we need to propose food waste-system. This approach aims to optimize available resources within the FEW nexus. This framework applies devise mechanisms which focuses on minimizing the of edible food than that wasted especially in the production field. The challenge of food waste has been mostly witnessed in the China due to its uncontrollable population. According the arguments of Matzembacher, Chain is most leading country been faced by the issues of food wastage. Its population mitigation faces higher consumptions compared to all other countries internationally. Therefore, basing the arguments of several scholars, food waste quantitative review will remain to be a big threat to the most countries since most people seems to show negative responses to the situation.

Food waste has its definition founded on using food purposely meant for human consumptions for other non-consumption bases. An example may include the redirection of food for animal feeds purposes. Sometimes, it may involve the aspect of disposing of edible food. At the heart of food waste management is the operation of restaurants. Where does all the remaining food go if restaurants fail to sell all of it? This question is more than enough to define the position of food waste management among restaurants across the globe. It is a reminder that we can save food even when customers cannot complete purchase it from kitchens and food kitchenware. Concerning this, food waste management is about looking into unavoidable waste (eggshell), avoidable waste (spoilt food), and potentially avoidable food waste (potato skins). A restaurant-based systematic literature review combined with document review methodologies is instrumental in creating a comprehensive discussion of the report’s findings to understand this relation.

According to Wang et al. (2017), food waste among restaurants is a major issue that may continue to attract significant revenue losses. Due to this, it is important to evaluate restaurants’ levels of managing food waste through evaluating how they can accommodate functions such as banquets and parties with friends. Concerning the large/medium-sized restaurants, there is evidence that they facilitate more food waste compared to smaller restaurants. The statistics by Youngs et al. (1983), over the years, waste has comprised about 30% of the food input in terms of energy terms for hotels. When it comes to restaurants, only 3% amounts to food waste. The use of portions in understanding food waste depends on the various types of establishments existing in the market. Malefors et al. (2019) argue that restaurants and canteens produce 190g and 50g per portion, respectively. This shows that knowing the produced proportions aligns food prepared for customers with the one that remains after they are full. It is one way to come up with an approach in balancing between preparing food and limiting food wastage from reaching a specific threshold.

Continuous evaluations of the discussion variables create a comprehensive, relevant use of works by different scholars. For example, Individuals such as McAdams et al. (2019) reiterate that different types of restaurants propagate food wastage. These include fine dining, casual dining, and quick service. Fine dining possesses good food waste management outcomes compared to casual dining restaurants, which means that they possess greater food waste per statistics drawn from each customer. Despite this, it means that fine dining allows the consumption of products in larger quantities. Hence, the creation of a sustainable food production framework creates a more realistic study. It serves as the foundation of developing the research content for this paper.

Method Section

Understanding the type of methodology for the quantitative systematic literature review is important. A clear understanding of issues surrounding food waste management among restaurants revolve around evaluation of articles revolving around the topic. The use of secondary sources of data is an important methodology for undertaking the quantitative systematic literature review. The foundation of the study is the use of a document review methodology. The presentation employs the data collection methodology in identifying and reviewing secondary sources from online journal articles that have undergone previews and were accepted by learning institutions across the globe. For this, the identification and review of sources from EBSCO, Web of Science, and Scopus that have undergone previews and were accepted by learning institutions across the globe.

Findings

The resulting findings show several adverse implications with the evaluation of the above-stated resources. Different remarks may be made concerning the implications of restaurants on influencing food waste in their surroundings. This is supported by research by Eriksson et al. (2018), which argues that it creates unsustainability in food management. The result comprises climate change issues and monetary losses. Heikkila et al. 2017) view this as impacting overall economic development. It affects the arability of land. Hence, it is important to look for sustainable ways of ensuring food waste reduction.

Matzembacher (2020) has argued that the types of menu determine food waste management among restaurants. According to him, consumers will only choose between four and five food types on a menu depending on their experience with it and their attraction towards the food items. Restaurants play a major role in providing food services to consumers across the globe. However, their menus determine the amount of food either sold to consumers or remaining to be thrown away. Good menus have always served as a major attraction point for consumers across the globe and vice versa. Menus tend to maintain a dominant position in many restaurants. Their core foundation includes the organization of food and beverages for consumers to see. For this, Papargyropoulou (2019) confirms that 80% of food waste that restaurant employees threw results from their daily menus’ nature. Tostivint et al. (2016) state that the hospitality sector food waste has become a major concern. The contribution to total food waste can be regarded as reaching nearly 12% as recent statistics. The market is currently experiencing an increasing trend in the behavior of individuals preferring out-of-home dining. The result includes spurring growth in tourism and income generation. Similarly, the waste amount per restaurant under Amir et al. (2018) shows it’s the highest in restaurants with a high-end background. Those that follow in the same capacity have comprised medium-and-low-end restaurants. Tatano et al. (2017) argued that food waste per employee was lower among larger restaurants. Katajajurri et al. (2014) also reiterated that the purpose of a meal and the restaurant’s business model (menu types) is a necessary determinant in identifying the amount of waste produced by restaurants.

Discussion

The resulting findings show several adverse implications with the evaluation of the above-stated resources. Different remarks may be made concerning the implications of restaurants on influencing food waste in their surroundings. This is supported by research by Eriksson et al. (2018), which argues that it creates unsustainability in food management. The result comprises climate change issues and monetary losses. Heikkila et al. 2017) view this as impacting overall economic development. The study’s concerns are confirmed under Papargyropoulou et al. (2019), which presents an economic loss of 23% associated with food purchased. Wang et al. (2018) also support the fact that food waste among restaurants impacts ecological preservations and nutrients. It affects the arability of land. The situation creates a need to evaluate possible ways of either reducing or preventing food waste among restaurants by focusing on consumers’ best menus.

References

Aamir, M., Ahmad, H., Javaid, Q., & Hasan, S. M. (2018). Waste not, want not: a case study on food waste in restaurants of Lahore, Pakistan. Journal of Food Products Marketing, 24(5), 591-610.

Heikkilä, L., Reinikainen, A., Katajajuuri, J. M., Silvennoinen, K., & Hartikainen, H. (2016). Elements affecting food waste in the food service sector. Waste Management, 56, 446-453.

Katajajuuri, J. M., Silvennoinen, K., Hartikainen, H., Heikkilä, L., & Reinikainen, A. (2014). Food waste in the Finnish food chain. Journal of Cleaner Production, 73, 322-329.

Malefors, C., Callewaert, P., Hansson, P. A., Hartikainen, H., Pietiläinen, O., Strid, I., … & Eriksson, M. (2019). Towards a baseline for food-waste quantification in the hospitality sector—quantities and data processing criteria. Sustainability, 11(13), 3541.

Matzembacher, D. E., Brancoli, P., Maia, L. M., & Eriksson, M. (2020). Consumer’s food waste in different restaurants configuration: A comparison between different levels of incentive and interaction. Waste Management, 114, 263-273.

McAdams, B., von Massow, M., Gallant, M., & Hayhoe, M. A. (2019). A cross industry evaluation of food waste in restaurants. Journal of Foodservice Business Research, 22(5), 449-466.

Papargyropoulou, E., Steinberger, J. K., Wright, N., Lozano, R., Padfield, R., & Ujang, Z. (2019). Patterns and causes of food waste in the hospitality and food service sector: food waste prevention insights from Malaysia. Sustainability, 11(21), 6016.

Tatàno, F., Caramiello, C., Paolini, T., & Tripolone, L. (2017). Generation and collection of restaurant waste: Characterization and evaluation at a case study in Italy. Waste management, 61, 423-442.

Tostivint, C., Östergren, K., Quested, T., Soethoudt, J. M., Stenmarck, A., Svanes, E., & O’Connor, C. (2016). Food waste quantification manual to monitor food waste amounts and progression. BIO by Deloitte.

Wang, L. E., Liu, G., Liu, X., Liu, Y., Gao, J., Zhou, B., … & Cheng, S. (2017). The weight of unfinished plate: A survey-based characterization of restaurant food waste in Chinese cities. Waste Management, 66, 3-12.

Wang, L., Xue, L., Li, Y., Liu, X., Cheng, S., & Liu, G. (2018). Horeca food waste and its ecological footprint in Lhasa, Tibet, China. Resources, Conservation and Recycling, 136, 1-8.

Youngs, A. J., Nobis, G., & Town, P. (1983). Food waste from hotels and restaurants in the UK. Waste Management & Research, 1(4), 295-308.