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Article

Quantifying Food Waste in the Hospitality Sector and Exploring Its Underlying Reasons—A Case Study of Lahore, Pakistan

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Food and Markets, World Wide Fund for Nature (WWF), Lahore 54600, Pakistan
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Department of Plant Pathology, College of Agriculture, Guizhou University, Guiyang 550025, China
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Kauser Abdulla School of Life Sciences, Forman Christian College (A Chartered University), Lahore 54600, Pakistan
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Sustainability Research Institute, School of Earth and Environment, University of Leeds, Leeds LS2 9JT, UK
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Department of Environment and Geography, University of York, Wentworth Way, York YO10 5DD, UK
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Department of Biology, College of Science, King Khalid University, Abha 61413, Saudi Arabia
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Botany and Microbiology Department, Faculty of Science, Assiut University, Assiut 71516, Egypt
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Department of Plant Protection, Faculty of Agricultural Sciences, Ghazi University, Dera Ghazi Khan 32200, Pakistan
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Authors to whom correspondence should be addressed.
Academic Editor: Rosa Maria Fanelli
Sustainability 2022, 14(11), 6914; https://doi.org/10.3390/su14116914
Received: 14 March 2022 / Revised: 5 May 2022 / Accepted: 5 May 2022 / Published: 6 June 2022
(This article belongs to the Special Issue Agricultural Economics and Sustainable Food Consumption)
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. View Full-Text
Keywords: food waste; hospitality sector; waste per customer; percentage waste; quantification; Pakistan food waste; hospitality sector; waste per customer; percentage waste; quantification; Pakistan
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MDPI and ACS Style

Afzal, N.; Basit, A.; Daniel, A.; Ilyas, N.; Imran, A.; Awan, Z.A.; Papargyropoulou, E.; Stringer, L.C.; Hashem, M.; Alamri, S.; Bashir, M.A.; Li, Y.; Roy, N. Quantifying Food Waste in the Hospitality Sector and Exploring Its Underlying Reasons—A Case Study of Lahore, Pakistan. Sustainability 2022, 14, 6914. https://doi.org/10.3390/su14116914

AMA Style

Afzal N, Basit A, Daniel A, Ilyas N, Imran A, Awan ZA, Papargyropoulou E, Stringer LC, Hashem M, Alamri S, Bashir MA, Li Y, Roy N. Quantifying Food Waste in the Hospitality Sector and Exploring Its Underlying Reasons—A Case Study of Lahore, Pakistan. Sustainability. 2022; 14(11):6914. https://doi.org/10.3390/su14116914

Chicago/Turabian Style

Afzal, Nouman, Abdul Basit, Adil Daniel, Nausheen Ilyas, Asad Imran, Zoia Arshad Awan, Effie Papargyropoulou, Lindsay C. Stringer, Mohamed Hashem, Saad Alamri, Muhammad Amjad Bashir, Yunzhou Li, and Nazish Roy. 2022. "Quantifying Food Waste in the Hospitality Sector and Exploring Its Underlying Reasons—A Case Study of Lahore, Pakistan" Sustainability 14, no. 11: 6914. https://doi.org/10.3390/su14116914

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