Challenges and Management of Restaurant Waste in Shah Alam

Abstract

As the food industry continues to flourish, so will its waste. Research has indicated that decision makers in the food industry do not perceive food waste as a problem nor intend to tackle it. Thus, the aim of this research is to determine perceptions on food waste, to study intentions on food waste mitigation and food surplus management practices as well as to study about food waste management practices among casual dining restaurant managers in Shah Alam. Using convenience sampling and a self-administered online questionnaire, 113 (N) casual dining restaurant managers were given the survey. Using descriptive statistics, the results revealed that the mean score for perceptions ranges from 4.13 - 4.72 (high - very high agreement level), indicating that food waste is perceived as an issue. Mean scores ranging from 4.01 - 4.6 (high - very high agreement level) and 3.95 - 4.26 (high - very high agreement level) were obtained for intentions on food waste mitigation and food surplus management practices respectively, indicating that there are intentions for both aspects. The findings also revealed that food waste management practices are being done by the majority as the mean score obtained ranges from 3.84 - 4.69 (high - very high agreement level). The findings highlighted that food waste is perceived as an issue and that there are intentions to tackle it. This was reflected in the practices which are being done to manage food waste and surplus. Nevertheless, it is recommended that the effectivity of food waste management practices be measured to determine the extent to which it actually aids in mitigating waste, since food waste is still a major issue in the restaurant industry.