Post-consumer food waste generation while dining out: A close-up view.

Food loss and food waste occur along the food supply chain, negatively impacting the environment, global economy, and food security. There is a growing global interest in tackling this issue to mitigate or handle the waste generated and limit its repercussions, as one in eight people suffer from und...

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Autores principales:	Myra Zeineddine, Samer Kharroubi, Ali Chalak, Hussein Hassan, Mohamad G Abiad
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/98a510bb418b4f95a32bdb9d5db72470
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spelling	oai:doaj.org-article:98a510bb418b4f95a32bdb9d5db724702021-12-02T20:05:20ZPost-consumer food waste generation while dining out: A close-up view.1932-620310.1371/journal.pone.0251947https://doaj.org/article/98a510bb418b4f95a32bdb9d5db724702021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0251947https://doaj.org/toc/1932-6203Food loss and food waste occur along the food supply chain, negatively impacting the environment, global economy, and food security. There is a growing global interest in tackling this issue to mitigate or handle the waste generated and limit its repercussions, as one in eight people suffer from undernourishment worldwide. In the Arab world, where there is a high dependency on imports and limited potential of increasing local food production, addressing food loss and waste becomes substantial. Research has mainly been focused on household food waste generation, while data on post-consumer plate food waste in the foodservice sector remains scarce. In this study, managers from a representative sample of 222 restaurants located in Municipal Beirut, Lebanon, were surveyed about food waste generation. Plate food waste was measured to establish baseline information. Multiple Tobit regression analyses were performed to explore the determinants for plate food waste generation. Plate waste generation was also compared between Lebanese and non-Lebanese cuisine restaurants. Results revealed that 1,620 tons of plate food waste are generated per year in Beirut, equivalent to 0.15% of Lebanon's total organic waste. Furthermore, Lebanese cuisine restaurants serving Mediterranean Mezze were found to generate 34 kg of organic waste per day more than restaurants that serve international non-Lebanese cuisine. The type of cuisine, kind of service, and menu planning were significantly associated with post-consumer food waste generation. This study revealed an increasing concern towards the amount of plate waste generated in Beirut, and thereby further research is needed to create baseline information at the national level.Myra ZeineddineSamer KharroubiAli ChalakHussein HassanMohamad G AbiadPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 6, p e0251947 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Myra Zeineddine Samer Kharroubi Ali Chalak Hussein Hassan Mohamad G Abiad Post-consumer food waste generation while dining out: A close-up view.
description	Food loss and food waste occur along the food supply chain, negatively impacting the environment, global economy, and food security. There is a growing global interest in tackling this issue to mitigate or handle the waste generated and limit its repercussions, as one in eight people suffer from undernourishment worldwide. In the Arab world, where there is a high dependency on imports and limited potential of increasing local food production, addressing food loss and waste becomes substantial. Research has mainly been focused on household food waste generation, while data on post-consumer plate food waste in the foodservice sector remains scarce. In this study, managers from a representative sample of 222 restaurants located in Municipal Beirut, Lebanon, were surveyed about food waste generation. Plate food waste was measured to establish baseline information. Multiple Tobit regression analyses were performed to explore the determinants for plate food waste generation. Plate waste generation was also compared between Lebanese and non-Lebanese cuisine restaurants. Results revealed that 1,620 tons of plate food waste are generated per year in Beirut, equivalent to 0.15% of Lebanon's total organic waste. Furthermore, Lebanese cuisine restaurants serving Mediterranean Mezze were found to generate 34 kg of organic waste per day more than restaurants that serve international non-Lebanese cuisine. The type of cuisine, kind of service, and menu planning were significantly associated with post-consumer food waste generation. This study revealed an increasing concern towards the amount of plate waste generated in Beirut, and thereby further research is needed to create baseline information at the national level.
format	article
author	Myra Zeineddine Samer Kharroubi Ali Chalak Hussein Hassan Mohamad G Abiad
author_facet	Myra Zeineddine Samer Kharroubi Ali Chalak Hussein Hassan Mohamad G Abiad
author_sort	Myra Zeineddine
title	Post-consumer food waste generation while dining out: A close-up view.
title_short	Post-consumer food waste generation while dining out: A close-up view.
title_full	Post-consumer food waste generation while dining out: A close-up view.
title_fullStr	Post-consumer food waste generation while dining out: A close-up view.
title_full_unstemmed	Post-consumer food waste generation while dining out: A close-up view.
title_sort	post-consumer food waste generation while dining out: a close-up view.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/98a510bb418b4f95a32bdb9d5db72470
work_keys_str_mv	AT myrazeineddine postconsumerfoodwastegenerationwhilediningoutacloseupview AT samerkharroubi postconsumerfoodwastegenerationwhilediningoutacloseupview AT alichalak postconsumerfoodwastegenerationwhilediningoutacloseupview AT husseinhassan postconsumerfoodwastegenerationwhilediningoutacloseupview AT mohamadgabiad postconsumerfoodwastegenerationwhilediningoutacloseupview
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Post-consumer food waste generation while dining out: A close-up view.

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