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Post-consumer food waste generation while dining out: A close-up view

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  • Myra Zeineddine
  • Samer Kharroubi
  • Ali Chalak
  • Hussein Hassan
  • Mohamad G Abiad

Abstract

Food loss and food waste occur along the food supply chain, negatively impacting the environment, global economy, and food security. There is a growing global interest in tackling this issue to mitigate or handle the waste generated and limit its repercussions, as one in eight people suffer from undernourishment worldwide. In the Arab world, where there is a high dependency on imports and limited potential of increasing local food production, addressing food loss and waste becomes substantial. Research has mainly been focused on household food waste generation, while data on post-consumer plate food waste in the foodservice sector remains scarce. In this study, managers from a representative sample of 222 restaurants located in Municipal Beirut, Lebanon, were surveyed about food waste generation. Plate food waste was measured to establish baseline information. Multiple Tobit regression analyses were performed to explore the determinants for plate food waste generation. Plate waste generation was also compared between Lebanese and non-Lebanese cuisine restaurants. Results revealed that 1,620 tons of plate food waste are generated per year in Beirut, equivalent to 0.15% of Lebanon’s total organic waste. Furthermore, Lebanese cuisine restaurants serving Mediterranean Mezze were found to generate 34 kg of organic waste per day more than restaurants that serve international non-Lebanese cuisine. The type of cuisine, kind of service, and menu planning were significantly associated with post-consumer food waste generation. This study revealed an increasing concern towards the amount of plate waste generated in Beirut, and thereby further research is needed to create baseline information at the national level.

Suggested Citation

  • Myra Zeineddine & Samer Kharroubi & Ali Chalak & Hussein Hassan & Mohamad G Abiad, 2021. "Post-consumer food waste generation while dining out: A close-up view," PLOS ONE, Public Library of Science, vol. 16(6), pages 1-13, June.
    • Handle: RePEc:plo:pone00:0251947
    DOI: 10.1371/journal.pone.0251947
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    References listed on IDEAS

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    1. Nino Adamashvili & Filomena Chiara & Mariantonietta Fiore, 2019. "Food Loss and Waste, a global responsibility?!," Economia agro-alimentare, FrancoAngeli Editore, vol. 21(3), pages 825-846.
    2. Mohamad G. Abiad & Lokman I. Meho, 2018. "Food loss and food waste research in the Arab world: a systematic review," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 10(2), pages 311-322, April.
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    Cited by:

    1. Pierre Boutros & Ali Fakih, 2022. "Drivers of Research Outcomes in Developing Countries: The Case of Lebanon," Economies, MDPI, vol. 10(3), pages 1-21, March.
    2. Li Jia & Guanghua Qiao, 2022. "Quantification, Environmental Impact, and Behavior Management: A Bibliometric Analysis and Review of Global Food Waste Research Based on CiteSpace," Sustainability, MDPI, vol. 14(18), pages 1-24, September.

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