IDEAS home Printed from https://ideas.repec.org/a/gam/jsusta/v12y2020i5p2050-d329538.html
   My bibliography  Save this article

Managing the Risk of Food Waste in Foodservice Establishments

Author

Listed:
  • Beata Bilska

    (Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences–SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Marzena Tomaszewska

    (Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences–SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

  • Danuta Kołożyn-Krajewska

    (Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences–SGGW, Nowoursynowska 159C St., 02-776 Warsaw, Poland)

Abstract

Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is undoubtedly significant. As the hospitality and foodservice industry develops, more and more food waste is produced. The reduction of food waste is a key challenge for the sustainable development of the foodservice industry as it has negative economic and environmental impacts and is ethically reprehensible. The objectives of the study were to develop a risk management model of food waste based on the ISO 31000 standard for foodservice establishments, to learn the causes of food waste, and, on this basis, to estimate the risk of food waste in foodservice establishments. The survey was conducted in 130 foodservice establishments located in Poland using a specially designed questionnaire. The risk of food waste was identified in the studied foodservice establishments, manifested by throwing away of semi-finished products, hot and cold served dishes, bread, vegetables and fruit, expired products, products with signs of spoilage, and products with no visible signs of spoilage. Two risk levels were identified: medium risk for fruits and vegetables, and bread, and high (not acceptable) for the other six foodstuffs. Two risk treatment options were identified: prevention and tolerance.

Suggested Citation

  • Beata Bilska & Marzena Tomaszewska & Danuta Kołożyn-Krajewska, 2020. "Managing the Risk of Food Waste in Foodservice Establishments," Sustainability, MDPI, vol. 12(5), pages 1-18, March.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:5:p:2050-:d:329538
    as

    Download full text from publisher

    File URL: https://www.mdpi.com/2071-1050/12/5/2050/pdf
    Download Restriction: no
    File URL: https://www.mdpi.com/2071-1050/12/5/2050/
    Download Restriction: no
    ---><---

    References listed on IDEAS

    as
    1. Halloran, Afton & Clement, Jesper & Kornum, Niels & Bucatariu, Camelia & Magid, Jakob, 2014. "Addressing food waste reduction in Denmark," Food Policy, Elsevier, vol. 49(P1), pages 294-301.
    2. Arnold Tukker & Bart Jansen, 2006. "Environmental Impacts of Products: A Detailed Review of Studies," Journal of Industrial Ecology, Yale University, vol. 10(3), pages 159-182, July.
    3. Milena Lipińska & Marzena Tomaszewska & Danuta Kołożyn-Krajewska, 2019. "Identifying Factors Associated with Food Losses during Transportation: Potentials for Social Purposes," Sustainability, MDPI, vol. 11(7), pages 1-15, April.
    Full references (including those not matched with items on IDEAS)

    Citations

    Citations are extracted by the CitEc Project, subscribe to its RSS feed for this item.
    as


    Cited by:

    1. Małgorzata Karwowska & Sylwia Łaba & Krystian Szczepański, 2021. "Food Loss and Waste in Meat Sector—Why the Consumption Stage Generates the Most Losses?," Sustainability, MDPI, vol. 13(11), pages 1-13, June.
    2. Robert Nicewicz & Beata Bilska, 2022. "The Impact of the Nutritional Knowledge of Polish Students Living Outside the Family Home on Consumer Behavior and Food Waste," IJERPH, MDPI, vol. 19(20), pages 1-17, October.
    3. Beata Bilska & Marzena Tomaszewska & Danuta Kołożyn-Krajewska, 2022. "The Management of Meals in Food Service Establishments in the Context of Food Waste—Results of Focus Group Interviews with Employees and Owners," Sustainability, MDPI, vol. 14(15), pages 1-17, July.
    4. Marzena Tomaszewska & Beata Bilska & Agnieszka Tul-Krzyszczuk & Danuta Kołożyn-Krajewska, 2021. "Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study," Sustainability, MDPI, vol. 13(1), pages 1-16, January.
    5. Joanna Markowska & Elżbieta Polak & Anna Drabent & Agnieszka Tyfa, 2022. "Innovative Management of Vegetable Outgrades as a Means of Food Loss and Waste Reduction," Sustainability, MDPI, vol. 14(19), pages 1-23, September.
    6. Konrad Żukiewicz & Agnieszka Dudziak & Tomasz Słowik & Jacek Mazur & Patrycja Łusiak, 2022. "Analysis of the Problem of Waste in Relation to Food Consumers," Sustainability, MDPI, vol. 14(18), pages 1-20, September.
    7. Marek Zborowski & Anna Mikulec, 2022. "Dietary Catering: The Perfect Solution for Rational Food Management in Households," Sustainability, MDPI, vol. 14(15), pages 1-10, July.
    8. Rogério João Lunkes & Fabricia Silva da Rosa & Pamela Lattanzi, 2020. "The Effect of the Perceived Utility of a Management Control System with a Broad Scope on the Use of Food Waste Information and on Financial and Non-Financial Performances in Restaurants," Sustainability, MDPI, vol. 12(15), pages 1-14, August.

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.
    1. Angelica Pianegonda & Sara Favargiotti & Marco Ciolli, 2022. "Rural–Urban Metabolism: A Methodological Approach for Carbon-Positive and Circular Territories," Sustainability, MDPI, vol. 14(21), pages 1-16, October.
    2. Cholez, Celia & Pauly, Olivier & Mahdad, Maral & Mehrabi, Sepide & Giagnocavo, Cynthia & Bijman, Jos, 2023. "Heterogeneity of inter-organizational collaborations in agrifood chain sustainability-oriented innovations," Agricultural Systems, Elsevier, vol. 212(C).
    3. Oriana Gava & Fabio Bartolini & Francesca Venturi & Gianluca Brunori & Angela Zinnai & Alberto Pardossi, 2018. "A Reflection of the Use of the Life Cycle Assessment Tool for Agri-Food Sustainability," Sustainability, MDPI, vol. 11(1), pages 1-16, December.
    4. Colin M. Rose & Julia A. Stegemann, 2018. "From Waste Management to Component Management in the Construction Industry," Sustainability, MDPI, vol. 10(1), pages 1-21, January.
    5. Chad M. Baum & Christian Gross, 2017. "Sustainability policy as if people mattered: developing a framework for environmentally significant behavioral change," Journal of Bioeconomics, Springer, vol. 19(1), pages 53-95, April.
    6. Luo, Na & Olsen, Tava & Liu, Yanping & Zhang, Abraham, 2022. "Reducing food loss and waste in supply chain operations," Transportation Research Part E: Logistics and Transportation Review, Elsevier, vol. 162(C).
    7. Yosuke Shigetomi & Keisuke Nansai & Shigemi Kagawa & Susumu Tohno, 2016. "Influence of income difference on carbon and material footprints for critical metals: the case of Japanese households," Journal of Economic Structures, Springer;Pan-Pacific Association of Input-Output Studies (PAPAIOS), vol. 5(1), pages 1-19, December.
    8. Patrícia Guarnieri & Raiane C. C. de Aguiar & Karim M. Thomé & Eluiza Alberto de Morais Watanabe, 2021. "The Role of Logistics in Food Waste Reduction in Wholesalers and Small Retailers of Fruits and Vegetables: A Multiple Case Study," Logistics, MDPI, vol. 5(4), pages 1-15, November.
    9. Yingjie Lai & Chaemoon Yoo & Xiaomin Zhou & Younghwan Pan, 2023. "Elements of Food Service Design for Low-Carbon Tourism-Based on Dine-In Tourist Behavior and Attitudes in China," Sustainability, MDPI, vol. 15(9), pages 1-21, May.
    10. Yusuf Opeyemi Akinwale, 2022. "Awareness and Perceptions of University Students in the Business College towards Energy Savings and Renewable Energy Sources in Saudi Arabia," International Journal of Energy Economics and Policy, Econjournals, vol. 12(3), pages 470-476, May.
    11. Raut, Rakesh D. & Gardas, Bhaskar B. & Narwane, Vaibhav S. & Narkhede, Balkrishna E., 2019. "Improvement in the food losses in fruits and vegetable supply chain - a perspective of cold third-party logistics approach," Operations Research Perspectives, Elsevier, vol. 6(C).
    12. Taiwo Temitope Lasisi & Kayode Kolawole Eluwole & Uju Violet Alola & Luigi Aldieri & Concetto Paolo Vinci & Andrew Adewale Alola, 2021. "Do Tourism Activities and Urbanization Drive Material Consumption in the OECD Countries? A Quantile Regression Approach," Sustainability, MDPI, vol. 13(14), pages 1-13, July.
    13. Tobias Engelmann & Daniel Fischer & Marianne Lörchner & Jaya Bowry & Holger Rohn, 2019. "“Doing” Sustainability Assessment in Different Consumption and Production Contexts—Lessons from Case Study Comparison," Sustainability, MDPI, vol. 11(24), pages 1-25, December.
    14. Żmieńka Ewa & Staniszewski Jakub, 2020. "Food management innovations for reducing food wastage – a systematic literature review," Management, Sciendo, vol. 24(1), pages 193-207, June.
    15. Muhammad Adil Rauf & Bruce Frayne, 2024. "Affordable Housing – Challenges and Constraints for Local Governance in Canada," Journal of Sustainable Development, Canadian Center of Science and Education, vol. 17(1), pages 103-103, January.
    16. Filip Tkáč & Ingrida Košičiarová & Elena Horská & Kristína Mušinská, 2022. "Socioeconomic Relations of Food Waste in Selected European Countries," Economies, MDPI, vol. 10(6), pages 1-10, June.
    17. Na Hao & Yi Zhang & Huashu Wang & H. Holly Wang, 2022. "Which Consumer Perceptions Should Be Used in Food Waste Reduction Campaigns: Food Security, Food Safety or Environmental Concerns?," Sustainability, MDPI, vol. 14(4), pages 1-11, February.
    18. Habib, Muhammad Danish & Kaur, Puneet & Sharma, Veenu & Talwar, Shalini, 2023. "Analyzing the food waste reduction intentions of UK households. A Value-Attitude-Behavior (VAB) theory perspective," Journal of Retailing and Consumer Services, Elsevier, vol. 75(C).
    19. Hoffmann, Stefan & Lasarov, Wassili & Reimers, Hanna, 2022. "Carbon footprint tracking apps. What drives consumers' adoption intention?," Technology in Society, Elsevier, vol. 69(C).
    20. Richards, Timothy J. & Hamilton, Stephen F., 2018. "Food waste in the sharing economy," Food Policy, Elsevier, vol. 75(C), pages 109-123.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:gam:jsusta:v:12:y:2020:i:5:p:2050-:d:329538. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: MDPI Indexing Manager (email available below). General contact details of provider: https://www.mdpi.com .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.