Afzal, Nouman, Basit, Abdul, Daniel, Adil et al. (10 more authors) (2022) Quantifying Food Waste in the Hospitality Sector and Exploring Its Underlying Reasons—A Case Study of Lahore, Pakistan. Sustainability (Switzerland). 6914. ISSN 2071-1050
Abstract
Given that about 40% of the total food produced globally is lost or wasted, there is an urgent need to understand what, where, why and how much food waste is generated. In this study, we collected the much-needed primary empirical data from the restaurants, hotels and caterers of Lahore, Pakistan through surveys and live tracking/diaries. Specifically, two key performance indicators, waste per customer (g) and percentage waste per day (%), were measured. Waste per customer was found to be 79.9 g (survey) and 73.4 g (live tracking) for restaurants, 138.4 g for hotels and 140.0 g for caterers. Similarly, the percentage of waste per day (%) was found to be 15% (survey) and 17% (live tracking) for restaurants. Results revealed that customer plate leftovers were reported to be the primary source of food waste, followed by inaccurate customer forecasting. Given the food waste levels identified in this study, the development and adoption of a national goal and target aimed at food waste reduction could usefully guide the efforts of all stakeholders. To achieve this, we need to build the capacity of all the relevant stakeholders on food loss and waste measurements and ensure national food waste reporting.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | Funding Information: Funding: This study was funded by the National Natural Science Foundation of China (32060679), Science and Technology Foundation of Guizhou Province (Guizhou Science Base-ZK (2022)-General 071); the Guizhou University Cultivation Project (Guida peiyu (2019)52). This study was funded by World Wide Fund for Nature (WWF)-International under project number 10004200. The authors extend their appreciation to the Deanship of Scientific Research, King Khalid University, for funding this work through the research groups program under grant number R.G.P. 2/17/43. Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland. |
Keywords: | food waste,hospitality sector,Pakistan,percentage waste,quantification,waste per customer |
Dates: |
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Institution: | The University of York |
Academic Units: | The University of York > Faculty of Sciences (York) > Environment and Geography (York) The University of York > Faculty of Social Sciences (York) > Politics (York) |
Depositing User: | Pure (York) |
Date Deposited: | 02 Aug 2022 11:40 |
Last Modified: | 16 Oct 2024 18:38 |
Published Version: | https://doi.org/10.3390/su14116914 |
Status: | Published |
Refereed: | Yes |
Identification Number: | 10.3390/su14116914 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:189668 |