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Drivers and Determinants of Food Waste Generation in Restaurants Serving Mediterranean Mezze-Type Cuisine

Author

Listed:
  • Ali Chalak

    (Department of Agriculture, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O. Box 11-0236, Riad El Solh, Beirut 1107-2020, Lebanon
    These authors have contributed equally to this manuscript.)

  • Hussein F. Hassan

    (Nutrition Program, Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, P.O. Box 13-5053, Chouran, Beirut 1102-2801, Lebanon
    These authors have contributed equally to this manuscript.)

  • Pamela Aoun

    (Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O. Box 11-0236, Riad El Solh, Beirut 1107-2020, Lebanon)

  • Mohamad G. Abiad

    (Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, P.O. Box 11-0236, Riad El Solh, Beirut 1107-2020, Lebanon
    Laboratories for the Environment, Agriculture, and Food (LEAF), Faculty of Agricultural and Food Sciences, American University of Beirut, P.O. Box 11-0236, Riad El Solh, Beirut 1107-2020, Lebanon)

Abstract

Food waste from the food service and hospitality industry is increasing, especially in Mezze serving restaurants, where a variety of dishes are usually served. To date, information on the factors affecting food waste generation in restaurants is scarce. This study aimed to identify the drivers and determinants of food waste generation while dining out at restaurants serving Mezze-type cuisine. According to the results from a convenience sample of 496 restaurant clientele, gender, age, and marital status did not affect food waste generation. Diners in both low and high price range restaurants waste above the grand mean compared to middle-range ones. Waste generation decreased significantly as the number of diners per table increased. However, ordering water-pipe, alcohol, or more dishes contributed significantly to food waste generation. As food waste is not the outcome of a single behavior, our study puts food waste generation drivers and determinants while dining out in perspective.

Suggested Citation

  • Ali Chalak & Hussein F. Hassan & Pamela Aoun & Mohamad G. Abiad, 2021. "Drivers and Determinants of Food Waste Generation in Restaurants Serving Mediterranean Mezze-Type Cuisine," Sustainability, MDPI, vol. 13(11), pages 1-10, June.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:11:p:6358-:d:568325
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    References listed on IDEAS

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    1. Christopher F Baum, 2006. "An Introduction to Modern Econometrics using Stata," Stata Press books, StataCorp LP, number imeus, March.
    2. Ali Chalak & Chaza Abou-Daher & Mohamad G. Abiad, 2018. "Generation of food waste in the hospitality and food retail and wholesale sectors: lessons from developed economies," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 10(5), pages 1279-1290, October.
    3. Jessica Aschemann-Witzel & Stephan Zielke, 2017. "Can't Buy Me Green? A Review of Consumer Perceptions of and Behavior Toward the Price of Organic Food," Journal of Consumer Affairs, Wiley Blackwell, vol. 51(1), pages 211-251, March.
    4. 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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    1. Areej Malibari & Ghada Alsawah & Wafaa Saleh & Maha M. A. Lashin, 2023. "Analysis of Attitudes towards Food Waste in the Kingdom of Saudi Arabia Using Fuzzy Logic," Sustainability, MDPI, vol. 15(4), pages 1-16, February.

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