PurposeThis research aims to investigate the sources of food waste generation at two long-term care (LTC) homes located in Canada. Given the distinctive regulatory and operational context LTC's work within there is an opportunity that unique causes of food waste exist.Design/methodology/approachAn initial audit using the Food Delivery System Framework determined the most appropriate method to measure food waste for this study was a quantitative approach supported by field observations.FindingsResults of the study show a significant food waste of over 55% at both facilities. Investigation into the generation of this waste isolated the major cause being government policy ensuring patients at these facilities are offered choices throughout the meal selection process. Plate waste was generated because of additional policies guaranteeing pre-determined nutritional and caloric intakes for each patient.Practical implicationsThese findings put into question the operating practices involved with adhering to policies on the choice of food. Ethical questions are raised pitting a patient's “quality of life” versus the environmental impact of the waste generated because of policies. Field observations note a “throw away culture” and an absence of established foodservice management practices that create a lack of awareness and attention to the issue of food waste.Originality/valueMost studies of food waste in healthcare facilities have looked at caloric and nutritional loss from a patient's point of view. To the best of the authors’ knowledge, this study is one of the first to look at the causes of food waste generation in these operations.

PurposeThe purpose of this study is to investigate what sustainability initiatives are being implemented by Canadian independent restaurants and to determine if the initiatives represent all 10 categories of a sustainable restaurant as established by a sustainability initiative framework.Design/methodology/approachThe study uses a qualitative approach of semi-structured interviews with 15 small to medium enterprise (SME), independent restaurant owners and operators across Canada. The data was digitally transcribed and thematic analysis was performed.FindingsResults indicated that most initiatives aligned with the categories of “sustainable food/menu” and “waste reduction and disposables” which shows that the operators were inclined to pursue initiatives in customer view. Restaurants put limited focus on water supply, chemicals and pollution reduction, furniture and construction materials. Some of the barriers to implementing, measuring and learning about initiatives were: cost, lack of access to programs, supply chain complications, not having buy-in from owners and lack of time to implement.Practical implicationsThe study recommends that governments provide incentives to implement sustainability initiatives that are out of sight to the customer. For example, implementing composting, energy efficient equipment and water saving processes. It is also recommended that third-party restaurant organizations provide more accurate, evidence-based guidance and education on implementing a wide-range of sustainability initiatives.Originality/valueThis research contributes to the literature on sustainability in restaurants and applies a sustainability initiative framework in a practical context. The study provides a unique assessment of the current state of restaurant sustainability and states where restaurants need to improve their efforts.