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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
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    References listed on IDEAS

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    1. 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.
    2. 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.
    3. 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.
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    Cited by:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.

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