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Food Waste Management In Restaurants

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Question:

Discuss about the Food Waste Management In Restaurants And Households In Australia Background.
 
 

Answer:

Background

The amount of food that is discarded whether in homes or restaurants in Australia in increasing everyday (Calderón et al. 2018: pp.815). Food wastage may occur on the production point or during the supply or consumption. After discarding foods, they are usually unfit for consumption. However, sometimes the wastage occurs in an accidental manner while most of it is intentional. The government have not been keen on this issue that is why it is important to address the matter. When food is spilled during transportation or harvesting you may regard the situation as accidental food loss. However, when an individual or a group of people gets into a restaurant and heap their plates with huge chunks of food but take a little and throw the rest, it is regarded as food waste (Fisgativa et al. (2016: p.268). The above type of wastage is what this project aims at managing and reducing what is mainly lost in Australia in terms of food.

Factors leading up to the Management of food waste in Australia

Addressing food waste management is inevitable whether the environment, socially or just economically (Thyberg and Tonjes 2016: p.120). When you look the at Australia, there is the score of people who go hungry for some days due to lack of what to eat. It is ostensible that is food waste management is implemented, the number of people who go hungry at a certain season will lower (Girotto et al. 2015: p.35). The excess food can be reserved and given to the less fortunate people for consumption. Apart from that, when a restaurant in Australian throws the leftovers anyhow, they are not doing any good for the environment but worst. When the environment is full of the spoiled food, it becomes unfriendly. Another factor that triggers this research is the economic factor. When people buy excess food and leave the better part of it as spoiled, they waste a lot of money which would have been donated to the less fortunate for support (Hebrok et al. 2017: p.385).

Management Problem/Decision to be made in food waste management.

Principato (2018: p.20) says that, there are decisions that this project sees as an effective way to control food waste management in Australia. The first decision that is important in managing food waste in the restaurant is the use of effective ways to pack food during processing and final packaging. Experts should be allowed to visit the packaging centres to assess the packaging of food to avoid wastage. The second thing is conducting an awareness program on the importance of restraining food wastage. When education is carried out countrywide the food wastage can reduce. Thirdly, the next decisions are to support the innovation activities that can assist in controlling food wastage. The innovation can assist in the transport sector and processing places. Lastly, another decision is to data for monitoring food wastage.

Why does it matter?

The measurements listed above are important because they hold people accountable for matters that surround the food wastage. When the strategies are implemented, Australia may not run on inadequate food season for quite a long time.

Research Question

How does food wastage happen in Australian restaurants?

Research Objectives:

RO1:

To know where to start on while addressing the food wastage challenge.

RO2:

To get the data and analyse where food wastage happens most.

RO3:

To get the ways of curbing food wastage starting with the serious parts going downwards.

RO4:

To assist others who may have been culprits of the situation due to food wastage in restaurants.

 

Key theoretical frameworks

When doing food waste management, it is essential to involve the legislative arm of government. The parliament of Australia can pass laws similar to that of the United States in order to provide room for preserving food. For instance, there can be a program to donate food to other less fortunate people. The big restaurants in Australia can organize to save on the food and donate to other people instead of spilling them around the environment (Papargyropoulou et al. 2014: p.110). On the other hand, having a food waste management program in the households would assist to reduce the budget of the homes through double spending. This will bring an economic benefit to the country leave alone all the other environmental benefits.

  1. List 3 specific academic journals you will search for background/literature
  1. Girotto, F., Alibardi, L. and Cossu, R., 2015. Food waste generation and industrial uses: a review. Waste management, 45, pp.32-41
  1. Thyberg, K.L. and Tonjes, D.J., 2016. Drivers of food waste and their implications for sustainable policy development. Resources, Conservation and Recycling, 106, pp.110-123.
  1. Principato, L., 2018. Factors and Behaviours Affecting Food Waste at Consumption Level: The Household Food Waste Journey Model. In Food Waste at Consumer Level(pp. 15-34). Springer, Cham.

 Company/industry/government sources for secondary data.

  1. Restaurants like Quay
  1. Schools
  1. Households
  1. Method/approach to gathering and analysing data to address the research.

Research Objective

Primary data collection

Secondary Data Collection

Data Analysis Plan

R01: To establish where to start in managing food wastage

The primary method of data collection will be interviewing the customers attending restaurants and the restaurant owners.

 

Reading the articles and other journals to establish where food wastage began.

After collecting the data from the interview, a team would be set to go through each group of data and recommend the next effective steps.

R02: To establish where food wastage takes place most.

The method here will be the survey method making use of government records on areas where food processing and consumption happens.

 

The secondary method would be walking to each restaurant and other public institution to collect the data.

The method of analysis would emphasize on the key areas that food wastage has been established and know what leads to it.

R03: To get ways of reducing food wastage in restaurants and other public and private institutions

The primary method of data collection would be focus group. The institution would recommend on ways to curb this problem.

 

The secondary way is to go down to the books of records to establish on ways of curbing the food wastage issue.

Each point would be weighed against other points. The suggestion that can bring permanent solution is recommended after.

R04: To assist others who have been affected by the food wastage issue.

The primary way is to use questionnaire located at common points of the country, where citizens can respond to some questions.

 

The other method is to use the government records to know the areas and people affected most.

Each response on the questionnaire would be grouped according to how the effect was serious on the person and there after action is recommended.


The activities that will assist to evaluate whether the strategies are important are for instance, use of questionnaires in the restaurants to allow the customers give the feedback. Another important thing is that the initial data would kept and continuously compared with other incoming, this would give a clear picture of the performance.

 

References.

Calderón, L.A., Herrero, M., Laca, A. and Díaz, M., 2018. Environmental impact of a traditional cooked dish at four different manufacturing scales: from ready meal industry and catering company to traditional restaurant and homemade. The International Journal of Life Cycle Assessment, 23(4), pp.811-823.

Fisgativa, H., Tremier, A. and Dabert, P., 2016. Characterizing the variability of food waste quality: A need for efficient valorisation through anaerobic digestion. Waste Management, 50, pp.264-274.

Girotto, F., Alibardi, L. and Cossu, R., 2015. Food waste generation and industrial uses: a review. Waste management, 45, pp.32-41.

Hebrok, M. and Boks, C., 2017. Household food waste: Drivers and potential intervention points for design–An extensive review. Journal of Cleaner Production, 151, pp.380-392.

Papargyropoulou, E., Lozano, R., Steinberger, J.K., Wright, N. and bin Ujang, Z., 2014. The food waste hierarchy as a framework for the management of food surplus and food waste. Journal of Cleaner Production, 76, pp.106-115.

Principato, L., 2018. Factors and Behaviours Affecting Food Waste at Consumption Level: The Household Food Waste Journey Model. In Food Waste at Consumer Level (pp. 15-34). Springer, Cham.

Thyberg, K.L. and Tonjes, D.J., 2016. Drivers of food waste and their implications for sustainable policy development. Resources, Conservation and Recycling, 106, pp.110-123.

OR

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