Voices from the kitchen: A thematic analysis of food waste management practices among Selangor’s restaurant professionals

The restaurant industry is a major contributor to global food waste, making effective waste management essential for sustainability. This study investigates the practices employed by restaurant managers and workers across five districts in Selangor, Malaysia, to mitigate food waste and enhance resource efficiency. Employing a qualitative approach through thematic analysis, the study identifies four key practices: waste reduction methods, recycling, technological integration, and social initiatives. The findings highlight that inventory management and real-time food preparation are crucial for minimizing excess food, while innovation in repurposing surplus food further reduces waste. Recycling efforts, such as composting and using food waste as animal feed, contribute significantly to sustainable waste cycles. Additionally, technological solutions, including inventory tracking and decomposition systems, facilitate effective waste monitoring and reduction. Social initiatives, such as community food donation programs, promote broader environmental stewardship. This study offers actionable insights for restaurant operators, policymakers, and stakeholders by highlighting the need for structured inventory practices, portion control policies, and investment in smart waste-reduction technologies to reduce operational inefficiencies and promote environmental sustainability. Despite these efforts, challenges persist, notably in addressing consumer behavior, staff shortages, and food over-preparation, which require continued attention and strategic intervention. Food waste management requires the integration of practical, technological, and community-based strategies tailored to the specific challenges of the local food service context.