Special Issue "Sustainable Food Waste Management in Foodservice Establishments"

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Resources and Sustainable Utilization".

Deadline for manuscript submissions: 31 December 2021.

Special Issue Editors

Prof. Dr. Danuta Kołożyn-Krajewska
E-Mail Website
Guest Editor
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences – SGGW, 159C Nowoursynowska St., 02-776 Warsaw, Poland
Interests: food safety and food quality; food quality management; food hygiene and microbiology; food waste management
Dr. Beata Bilska
E-Mail Website
Guest Editor
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences – SGGW, 159C Nowoursynowska St., 02-776 Warsaw, Poland
Interests: food waste management; food quality management; food safety and food quality; food hygiene
Dr. Marzena Tomaszewska
E-Mail Website
Guest Editor
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences – SGGW, 159C Nowoursynowska St., 02-776 Warsaw, Poland
Interests: food safety and food quality; food hygiene; food waste management; designing a foodservice establishments

Special Issue Information

Dear Colleagues,

Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is significant. Food waste in the foodservice industry is significant in terms of its scale, its financial losses, and its negative impact on the global ecosystem alike. Undoubtedly, a reduction in this phenomenon is necessary for the sustainable development of the foodservice, but is also extremely difficult. There is a need to conduct research in this sector in order to learn about the causes of food waste, to identify barriers to effectively tackling this problem, and to take actions to eliminate these barriers. On the other hand, there is the problem of malnutrition and hunger in many social groups. The use of food that could be wasted for social purposes is also an important task.

This Special Issue aims to provide information and solutions, which will allow for the effective management of food waste risk in the gastronomy sector.

Prof. Dr. Danuta Kołożyn-Krajewska
Dr. Beata Bilska
Dr. Marzena Tomaszewska
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Food Waste Reduction
  • Food Waste Causes
  • Food Waste Prevention
  • Management of Food Waste
  • Scale of Food Waste
  • Education and training of Foodservice Staff
  • Production planning
  • Social purposes

Published Papers (4 papers)

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Research

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Article
The Meat We Do Not Eat. A Survey of Meat Waste in German Hospitality and Food Service Businesses
Sustainability 2021, 13(9), 5059; https://doi.org/10.3390/su13095059 - 30 Apr 2021
Viewed by 499
Abstract
Food waste is a global challenge. Detailed information on quantities and drivers is needed to provide tailored recommendations for prevention measures. Current studies on meat waste in the Hospitality and Food Service business (HaFS) sector are rare, often based on small sample sizes, [...] Read more.
Food waste is a global challenge. Detailed information on quantities and drivers is needed to provide tailored recommendations for prevention measures. Current studies on meat waste in the Hospitality and Food Service business (HaFS) sector are rare, often based on small sample sizes, and seldom use comparable reference units. The present study reports meat and meat product waste in the German HaFS business sector based on structured telephone interviews. Purchased fresh meat and meat product quantities, as well as waste during storage, due to preparation and leftovers, are captured for four different market segments. Waste ratios referring to weekly meat purchases are analysed and compared between these segments, as well as on the business-type level. In this context, the authors distinguish total and avoidable meat waste. Absolute meat waste volumes are extrapolated on a weighted base for the entire German HaFS sector. Factors influencing meat waste are identified through regression analysis in order to derive possible food waste prevention measures. The results are discussed to provide recommendations for future national monitoring, policy instruments and research. Full article
(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)
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Article
Perceptions of Food Waste Reduction in Sri Lanka’s Commercial Capital, Colombo
Sustainability 2021, 13(2), 838; https://doi.org/10.3390/su13020838 - 16 Jan 2021
Cited by 1 | Viewed by 1177
Abstract
In 2019, Sri Lanka introduced two policies that referred to food waste and the need to reduce it. To understand key stakeholders’ readiness in this context, this study analyzed the food waste perceptions of private and public sectors in Colombo (open markets, supermarkets, [...] Read more.
In 2019, Sri Lanka introduced two policies that referred to food waste and the need to reduce it. To understand key stakeholders’ readiness in this context, this study analyzed the food waste perceptions of private and public sectors in Colombo (open markets, supermarkets, hotels, restaurants, canteens, food caterers and key authorities). Interviews were carried out with operational managers and public officials, as well as other stakeholders who have roles in food waste redistribution and reuse, such as NGOs and the livestock sector. So far, the food-waste-related policy recommendations lack an operational inter-institutional home which can build on measures, like standards, regulations and incentives. Thus, most food waste reduction initiatives are initiated by NGOs or by the private sector, e.g., by larger hotels and supermarket chains. These entities were ready to lead by example, based on the understanding that urban food waste is an internal (financial) management challenge. Among smaller local entities, food waste was perceived more as an external issue to be handled by the city’s waste collection services. Although perceptions varied between entities generating smaller or larger quantities of food waste, there was general agreement that suboptimal capacities and mechanisms to quantify, monitor and cost food waste generation appeared to be obstacles for in-depth awareness creation and action. There was significant interest in communication platforms for cross-sectoral learning, win/win collaborations with reliable collection (reuse) services that are currently operational, such as those provided by piggeries, as well as surplus redistribution initiatives if food safety and related liabilities can be addressed effectively. Full article
(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)
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Article
Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study
Sustainability 2021, 13(1), 421; https://doi.org/10.3390/su13010421 - 05 Jan 2021
Cited by 3 | Viewed by 1197
Abstract
The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes [...] Read more.
The problem of food waste in food services, which is global and essentially affects the entire world, is a major challenge for the hospitality industry. At the same time, it should be noted that this problem has not been sufficiently studied, which makes it difficult to reduce it effectively. The study was carried out in four hotels in late 2019 and early 2020. In order to determine the scale of food waste, the diary method was used, which consists of systematically recording, for seven days, in forms prepared for workstations, the weight of all food products and unused food, including the stage of the technological process. In the hotels under study, most food was wasted in the serving department, i.e., in the buffet in the dining room or in the form of plate waste (on average 72.55% of wasted food). After taking into account the number of hotel guests served, it was found that in the investigated facilities, an average of 0.046 kg was wasted from each serving offered to guests in the form of plate waste, which constituted 5.8% of its weight. In sum, it should be stated that in order to reduce food waste, it is necessary to educate both food services staff and consumers. Employees should be trained in the proper handling of food. Consumer education, on the other hand, should be directed toward raising awareness of the negative impact of food waste, such as that on the natural environment. In addition, it should indicate what action everyone can take to limit this negative phenomenon, whether at home, in the workplace, or in a food service establishment. Full article
(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)
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Review

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Review
Food Loss and Waste in Meat Sector—Why the Consumption Stage Generates the Most Losses?
Sustainability 2021, 13(11), 6227; https://doi.org/10.3390/su13116227 - 01 Jun 2021
Viewed by 778
Abstract
The aim of this paper is to present data on the scale of food waste in the meat sector and to emphasize the need to disseminate measures to reduce the number of losses in this sector. The article discusses food loss and waste [...] Read more.
The aim of this paper is to present data on the scale of food waste in the meat sector and to emphasize the need to disseminate measures to reduce the number of losses in this sector. The article discusses food loss and waste in the meat sector as a current, widespread and serious problem. The Web of Science database was searched up to March 2021 to find publications reporting studies of the food loss and waste with particular emphasis on the meat sector. Due to the relatively high consumption of meat and meat products, the level of losses during production and of product waste by consumers in consumer stage becomes significant. It is estimated that as much as 23% of production in the meat sector is lost and wasted. The largest share is generated at the consumption level, representing 64% of the total food waste, followed by manufacturing (20%), distribution (12%) and primary production and post-harvest (3.5%). Data on food losses and wastage in the meat sector are very limited, and at the same time the production of meat and meat products is characterized by an unfavorable impact on the environment (meat has the highest emissions per kilogram of food compared to other food products), which requires rational management of these products in the entire chain (production, processing, transport and consumer stage). Therefore, determining the size and causes of formation as well as the methods of reducing food losses and food waste throughout the meat sector is important both for economic and environmental reasons. The idea behind food loss and waste reduction should be as an opportunity to improve efficiency within businesses, redirect food to those who need it and reduce environmental impacts. Full article
(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments)
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