Abstract
Reducing food waste is a key sustainability challenge for the food service industry. The importance of waste line in all restaurants is classified as managerial and economical approaches. The research focused on controlling waste in a sample of Egyptian fast food restaurants. To fulfill this objective, a personal interview with a sample of multinational and local chains was used. The findings illustrated that the increase in waste is extremely located at the low volume restaurants. The customer profile is different and also the operation procedures.
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