How to become a Food Waste-Fighter?: An exploratory study into food waste-reducing business practices in the food service industry.

Abstract

By the end of this century, global food production must increase by 70 per cent to feed the world’s growing population. Currently, we waste one-third of all food produced for human consumption. This is major problem, affecting not only the environment, but also labour in the food value chain, waste management services, commodity prices, and global food security. If no action is taken, the current problem of food waste can soon develop into a global tragedy. High income levels and lack of knowledge among people living in Western Europe has created an affluent society, where access to food is regarded as inexhaustible. To address this issue, we chose to target food waste in food service industry. A sample of 45 Western European food service business were analysed to identify emerging food waste-reducing business practices and the benefits that follow adoption of such practices. The sample consisted of restaurants, hotels and canteens that do an exceptionally good effort in reducing food waste as well as other food waste experts. After conducting several in-depth interviews and thorough online research, we created The Food Waste Fighter’s Toolbox –a guide and inspiration for the food service industry to learn about and select business practices that suit their individual business. Presented in a business model perspective, these practices are easy to adopt, as leaders can focus their attention to specific parts of the business. To further simplify implementation, each practice is labelled according to requirements needed, and to the effectiveness of the practices. In addition, we present reported monetary and non-monetary benefits. We offer practical recommendations on how operators can reduce food waste that can possibly lead to increased profit, improved reputation and quality, as well as reduced environmental externalities. Hereby, our thesis contributes to the nearly non-existing literature of measures to fight food waste in the foodservice industry, and contribute in fighting a global problem that the Western world has yet to see the consequences of.