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Generation of food waste in the hospitality and food retail and wholesale sectors: lessons from developed economies

Author

Listed:
  • Ali Chalak

    (American University of Beirut)

  • Chaza Abou-Daher

    (American University of Beirut)

  • Mohamad G. Abiad

    (American University of Beirut)

Abstract

Food wastage is a major challenge in the global food value chain. In an attempt to explain and better understand the determinants of food waste across the supply chain, this paper closely examines the Hospitality, Restaurants and Canteens/Cafeterias (HORECA) as well as food retail and wholesale sectors, as being interrelated with the final consumer at the post-harvest and post-processing levels. Data from 33 developed countries in North America, Europe, Asia and Oceania were compiled from secondary sources and analyzed by means of a regression model in order to identify the macroeconomic factors contributing to generation of food waste in the HORECA industry at the national level. The results of our analysis suggest that a well-defined and inclusive legislative framework, awareness campaigns as well as fiscal incentives significantly reduce generation of food waste by an average of 17.6, 21.3 and 14.3%; respectively. Accordingly, these measures can be used in conjunction as effective schemes for controlling food wastage in the HORECA industry. On the other hand, non-legally binding initiatives by government authorities among other actors did not seem to have any significant impact on the food waste generated and quantities reported.

Suggested Citation

  • 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.
    • Handle: RePEc:spr:ssefpa:v:10:y:2018:i:5:d:10.1007_s12571-018-0841-0
    DOI: 10.1007/s12571-018-0841-0
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    References listed on IDEAS

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    Cited by:

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    2. 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.
    3. Shahin Ghaziani & Gholamreza Dehbozorgi & Mohammad Bakhshoodeh & Reiner Doluschitz, 2023. "Identifying Loss and Waste Hotspots and Data Gaps throughout the Wheat and Bread Lifecycle in the Fars Province of Iran through Value Stream Mapping," Sustainability, MDPI, vol. 15(10), pages 1-24, May.
    4. Sahar Ahmadzadeh & Tahmina Ajmal & Ramakrishnan Ramanathan & Yanqing Duan, 2023. "A Comprehensive Review on Food Waste Reduction Based on IoT and Big Data Technologies," Sustainability, MDPI, vol. 15(4), pages 1-19, February.
    5. Wiesław Pilis & Dominik Kabus & Ireneusz Miciuła, 2022. "Food Services in the Tourism Industry in Terms of Customer Service Management: The Case of Poland," Sustainability, MDPI, vol. 14(11), pages 1-15, May.
    6. Aleksander Buczacki & Bartłomiej Gładysz & Erika Palmer, 2021. "HoReCa Food Waste and Sustainable Development Goals—A Systemic View," Sustainability, MDPI, vol. 13(10), pages 1-16, May.

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