Food waste and its management in the foodservice sector of a developing economy: An exploratory and preliminary study of a sample of restaurants in Iraq

Filimonau, Viachaslau; Algboory, Hussein L.; Mohammed, Nameer Khairullah; Kadum, Hana; Qasem, Jamal M.; Muhialdin, Belal J.

doi:10.1016/j.tmp.2022.101048

Cited by 19 publications

(16 citation statements)

References 65 publications

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“…This enabled the research team to triangulate the data obtained in stakeholder interviews, thus reconfirming qualitative data, and adding validity to the study’s findings. Data triangulation is considered beneficial and, therefore, highly recommended, for studies of solid waste management [ 47 , 73 , 74 ].…”

Section: Methodsmentioning

confidence: 99%

Stakeholder collaboration for solid waste management in a small tourism island

Koiwanit

Filimonau

2023

PLoS ONE

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Although stakeholder collaboration is key for sustainable development of tourism in small islands, research on its determinants is only emerging. The lack of empirical studies hampers an understanding of how effective stakeholder partnerships for sustainability in small tourism islands can be formed and sustained. To partially address this knowledge gap, this study explores stakeholder collaboration for solid waste management in the island of Koh Phayam, Thailand, from the perspective of stakeholder theory, social capital and proximity effect. Semi-structured interviews (n = 26) reveal a lack of understanding of collaboration benefits alongside leadership and reciprocity among stakeholders. However, due to geographical proximity, the level of stakeholder trust in each other is significant, thus indicating potential for future successful partnerships. For these partnerships to become effective, a system of financial incentives for stakeholders to separate and recycle solid waste in situ should be designed. To improve stakeholder communication and reciprocity, capacity building workshops and round tables can be organised. Municipal authorities should lead on solid waste management, and a steering committee comprising the representatives of all other stakeholders needs to be established to oversee the work of municipal authorities. Lastly, the feasibility of setting private public partnerships for solid waste management in Koh Phayam should be considered given the significant extent of knowledge and trust among local stakeholders. External stakeholders, such as farmers, can be involved in management of organic waste, thus extending the scope of partnerships for sustainability beyond the island.

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Section: Methodsmentioning

confidence: 99%

Stakeholder collaboration for solid waste management in a small tourism island

Koiwanit

Filimonau

2023

PLoS ONE

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“…Traditionally, customers are held responsible for this waste; however, service industry administration and employees also contribute to this waste. 16 A study by Filimonau et al , 17 revealed that plate waste was caused by customer over-ordering and by the large size of food portions offered by restaurant operators. The food service administration used large portions (for almost the same price) to gain a competitive advantage as they claimed large-sized meals were appreciated by customers.…”

Section: Food Waste Sourcesmentioning

confidence: 99%

Food waste: environmental impact and possible solutions

Kohli,

Prajapati,

Shah

et al. 2024

Sustainable Food Technol.

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“…As food waste is directly linked with the sustainability issues therefore as the general public level of awareness rises coverage of the topic in the media has also increased. But academically the topic is still under-studied despite the fact that food waste is accepted a major challenge with multifaced consequences (Filimonau et al, 2023;Wang et al, 2017). Among those researches majority of them are done in developed economies indicating a critical gaps remain in its geographical coverage (Dhir et al, 2020;Filimonau et al, 2023;Pirani & Arafat, 2014).…”

Section: Literature Reviewmentioning

confidence: 99%

“…But academically the topic is still under-studied despite the fact that food waste is accepted a major challenge with multifaced consequences (Filimonau et al, 2023;Wang et al, 2017). Among those researches majority of them are done in developed economies indicating a critical gaps remain in its geographical coverage (Dhir et al, 2020;Filimonau et al, 2023;Pirani & Arafat, 2014). Lack of data shows that low-income countries do not have sufficient awareness on food waste and also lacks on sufficient studies.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Moreover, festive moods and holiday spirits are often synonymous with over-sized portions, buffet systems, varieties of food which produces more waste than in normal daily lfie (Gretzel et al, 2020). Furthermore, increasing culture of eating out of home due to growth in incomes and tourism industry itself (Filimonau et al, 2023), tourism food waste is becoming a significant concern. Considering the economic losses along with environmental and social damage, it is essential to identify factors that contribute to food wasted in hospitality sector.…”

Section: Introductionmentioning

confidence: 99%

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An Exploratory Study of Food Waste in the Hospitality Industry of Pokhara

Ranabhat

2024

J. Interdis. Stud.

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One-third of the global food production is wasted globally. Food production is a resource intensive process and safe disposal of food wasted requires additional resources. In tourism industry food is just more than fulfillment of basic needs. Food is linked with the experience. Food wastage in hospitality is accepted as a major challenge with multifaced consequences and awareness to address the issue of food waste is also increasing. In the context of developing countries like Nepal the topic is still under-studied. Therefore, this study is focused on owners and managers perspective on food wastage in tourism industry of Pokhara with the objectives of identifying current composition and causes of food waste and established approaches to mitigate it. This study was carried out with key informants’ in-depth interview and on-site observations. Unrealistic expectations, unsustainable consumption patterns, lack of general public awareness and management limitations on wastage controlling were major themes identified by the study. The findings call for quantitative study in mass scale to know the exact situation of the food waste in hospitality industry of Pokhara.

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Food waste and its management in the foodservice sector of a developing economy: An exploratory and preliminary study of a sample of restaurants in Iraq

Cited by 19 publications

References 65 publications

Stakeholder collaboration for solid waste management in a small tourism island

Stakeholder collaboration for solid waste management in a small tourism island

Food waste: environmental impact and possible solutions

An Exploratory Study of Food Waste in the Hospitality Industry of Pokhara

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