Mitigating food waste in fine dining restaurant during preparation stage

MITIGATING FOOD WASTE IN FINE DINING
RESTAURANTS: A THEORETICAL AND EMPIRICAL
INVESTIGATION OF CAUSES, EFFECTS, AND REDUCTION
STRATEGIES DURING THE PREPARATION STAGE




BY- SAMEER NEPAL
MSC. FOOD BUSINESS MANAGEMENT
STUDENT ID - 33143516

, INTRODUCTION
 Food waste is becoming an emerging problem as a potential
contaminant of water and land, as well as a source of
greenhouse gas emissions. (Carmona-Cabello, M et al., 2020)
 Fine dining restaurants, with their high standards, contribute
significantly to food waste, especially during the preparation
stage.
 Food waste have become the global issue, affecting the
environment, economy, and food security.
 In the UK alone, hospitality sector generates around 3 million
tonnes of food waste or 88% of the total amount of
hospitality waste in 2011 (Filimonau, V , coteau, D., 2019)
 Essentially, restaurants in the UK are a big part of the food
waste problem, creating about 22% of the total waste. (The
Waste and Resources Action Programme, 2020),
 Studies show that up to 70% of food waste in fine dining
happens before the food reaches the table. (Filimonau, V et
al., 2023)