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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: Zeineddine, Myra, Kharroubi, Samer, Chalak, Ali, Hassan, Hussein, Abiad, Mohamad G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8213176/
https://www.ncbi.nlm.nih.gov/pubmed/34143777
http://dx.doi.org/10.1371/journal.pone.0251947
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author Zeineddine, Myra
Kharroubi, Samer
Chalak, Ali
Hassan, Hussein
Abiad, Mohamad G.
author_facet Zeineddine, Myra
Kharroubi, Samer
Chalak, Ali
Hassan, Hussein
Abiad, Mohamad G.
author_sort Zeineddine, Myra
collection PubMed
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.
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spelling pubmed-82131762021-06-29 Post-consumer food waste generation while dining out: A close-up view Zeineddine, Myra Kharroubi, Samer Chalak, Ali Hassan, Hussein Abiad, Mohamad G. PLoS One Research Article 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. Public Library of Science 2021-06-18 /pmc/articles/PMC8213176/ /pubmed/34143777 http://dx.doi.org/10.1371/journal.pone.0251947 Text en © 2021 Zeineddine et al https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Zeineddine, Myra
Kharroubi, Samer
Chalak, Ali
Hassan, Hussein
Abiad, Mohamad G.
Post-consumer food waste generation while dining out: A close-up view
title 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_short 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
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8213176/
https://www.ncbi.nlm.nih.gov/pubmed/34143777
http://dx.doi.org/10.1371/journal.pone.0251947
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