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Sustainable Food Waste Management in Foodservice Establishments (2nd Edition)
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Sustainable Food Waste Management in Foodservice Establishments (2nd Edition)

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: 14 July 2025 | Viewed by 6634

Special Issue Editors

Prof. Dr. Danuta Kołożyn-Krajewska

E-Mail Website
Guest Editor
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences–SGGW, 159C Nowoursynowska St., 02-776 Warsaw, Poland
Interests: food safety and food quality; food quality management; food hygiene and microbiology; food waste management
Dr. Beata Bilska

E-Mail Website
Guest Editor
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences–SGGW, 159C Nowoursynowska St., 02-776 Warsaw, Poland
Interests: food waste management; food quality management; food safety and food quality; food hygiene
Dr. Marzena Tomaszewska

E-Mail Website
Guest Editor
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences–SGGW, 159C Nowoursynowska St., 02-776 Warsaw, Poland
Interests: food safety and food quality; food hygiene; food waste management; designing a foodservice establishments
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Although it is difficult to clearly identify the extent to which the foodservice industry contributes to food waste, its share is significant. Food waste in the foodservice industry is significant in terms of its scale, its financial losses, and its negative impact on the global ecosystem alike. Undoubtedly, a reduction in this phenomenon is necessary for the sustainable development of the foodservice industry, but this is also extremely difficult. There is a need to conduct research in this sector in order to learn about the causes of food waste, to identify barriers to effectively tackling this problem, and to take actions to eliminate these barriers. On the other hand, there is the problem of malnutrition and hunger in many social groups. The use of food that would otherwise be wasted for social purposes is also an important task.

This Special Issue aims to provide information and solutions, which will allow for the effective management of food waste risk in the gastronomy sector.

Prof. Dr. Danuta Kołożyn-Krajewska
Dr. Beata Bilska
Dr. Marzena Tomaszewska
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food waste reduction
  • food waste causes
  • food waste prevention
  • management of food waste
  • scale of food waste
  • education and training of foodservice staff
  • production planning
  • social purposes

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Published Papers (3 papers)

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Research

16 pages, 254 KiB  
Article
Exploring Front-of-House and Back-of-House Manager Perceptions, Attitudes, and Motivations of Restaurant Food Waste Mitigation: A Qualitative Study
by Sorcha O’Neill, Mark Traynor, Imran Rahman and Yee Ming Lee
Sustainability 2024, 16(15), 6694; https://doi.org/10.3390/su16156694 - 5 Aug 2024
Viewed by 1096
Abstract
This qualitative study explored and compared the perceptions, attitudes, and motivations towards restaurant food waste mitigation among front-of-house (FOH) and back-of-house (BOH) restaurant managers. Semi-structured, one-on-one interviews were conducted with FOH (n = 6) and BOH (n = 7) managers at restaurants in [...] Read more.
This qualitative study explored and compared the perceptions, attitudes, and motivations towards restaurant food waste mitigation among front-of-house (FOH) and back-of-house (BOH) restaurant managers. Semi-structured, one-on-one interviews were conducted with FOH (n = 6) and BOH (n = 7) managers at restaurants in the southeast of the United States. The findings indicated that the participants were highly aware of restaurant food waste and its contribution to food waste; furthermore, they displayed negative sentiments towards it. Additionally, most participants’ awareness was heightened upon acquiring foodservice management positions. Cost reduction was found to be the primary motivation to reduce food waste among most participants; however, most BOH participants were highly motivated by an appreciation for and involvement with the food itself. Guided by the Upper Echelons Theory, the findings provide insight into the underlying cognitive base and values behind restaurant managers’ perceptions, attitudes, and motivations towards restaurant food waste mitigation. Theoretical and practical implications are discussed in detail. Full article
(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments (2nd Edition))
19 pages, 3201 KiB  
Article
Sustainable Food Waste Management in Food Service Establishments in Relation to Unserved Dishes
by Marzena Tomaszewska, Beata Bilska, Agnieszka Tul-Krzyszczuk and Danuta Kołożyn-Krajewska
Sustainability 2024, 16(15), 6631; https://doi.org/10.3390/su16156631 - 2 Aug 2024
Cited by 1 | Viewed by 1253
Abstract
The problem of food waste in food service is recognized in the scientific community. A reduction in this phenomenon is necessary for the sustainable development of the food service industry. However, the issue of the influence of various characteristics of food service establishments [...] Read more.
The problem of food waste in food service is recognized in the scientific community. A reduction in this phenomenon is necessary for the sustainable development of the food service industry. However, the issue of the influence of various characteristics of food service establishments (FSEs) on food waste has still not been studied sufficiently. The aim of this research was to assess the impact of the type of FSE, type of customer service, time in business of the FSE, and average daily number of consumers served on measures taken in FSE in relation to ready meals in the context of food waste. Survey research was conducted in 131 FSEs. It was found that the different groups of dishes that were prepared in excess and not served to consumers are most often stored in refrigerated conditions until the following day. The management of unserved dishes was correlated with business time and the type of FSE. Dishes like cold and hot snacks, in particular, were more often made available to employees in establishments with shorter time in business. In restaurants and small food service outlets/cafés, discarding was more often indicated as the management method for these types of dishes. The majority of food service establishments were not able to sell half portions. In conclusion, there is great potential to reduce food waste in food service establishments, but education of both staff and customers is essential. Full article
(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments (2nd Edition))
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16 pages, 1061 KiB  
Article
Trimming the Plate: A Comprehensive Case Study on Effective Food Waste Reduction Strategies in Corporate Canteens
by Lia Orr and Yanne Goossens
Sustainability 2024, 16(2), 785; https://doi.org/10.3390/su16020785 - 16 Jan 2024
Viewed by 3753
Abstract
This case study analyses food waste reduction measures in a corporate canteen, addressing environmental, economic, and social sustainability dimensions. By implementing seven actions such as raising awareness among kitchen staff, providing smaller portions and preparing soup from overproduction, food waste was reduced by [...] Read more.
This case study analyses food waste reduction measures in a corporate canteen, addressing environmental, economic, and social sustainability dimensions. By implementing seven actions such as raising awareness among kitchen staff, providing smaller portions and preparing soup from overproduction, food waste was reduced by 46% in two canteens serving up to 1800 people daily over the time period of six months. This preserved 343 kg of food waste, conserving over 450,000 kcal in nutritional value and yielding net economic savings of over 15,500 Euros, as well as environmental savings of over 31 tonnes CO2 eq. and 213 mPt PEF. The Benefit-to-Cost Ratio (BCR) of 0.03 kg of food waste saved per 1 Euro invested, along with the associated savings of 40.78 kcal, 2.74 kg CO2 eq., 0.02 mPt PEF, and 2.37 Euros, exemplifies the overall success of these actions. Therefore, this business case offers valuable insights into how (corporate) canteens can enhance sustainability and resource conservation by reducing food waste. Full article
(This article belongs to the Special Issue Sustainable Food Waste Management in Foodservice Establishments (2nd Edition))
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