Issue |
BIO Web Conf.
Volume 153, 2025
The 3rd IPB International Conference on Nutrition and Food (ICNF 2024)
|
|
---|---|---|
Article Number | 04006 | |
Number of page(s) | 13 | |
Section | Food and Nutrition System | |
DOI | https://doi.org/10.1051/bioconf/202515304006 | |
Published online | 28 January 2025 |
Restaurant food waste management strategy in Asia using the Restaurant Food Waste Map (RFWM) approach
IPB University, Community Nutrition Department, IPB University, 16680 Bogor, Indonesia
* Corresponding author: hustinapur@apps.ipb.ac.id
Background: Food waste is a global issue due to its serious environmental, economic, and social impacts. Objective: This research aimed to collect information regarding restaurant food waste management using the Restaurant Food Waste Map (RFWM) approach. Method: This research is a narrative review. Results: The main contributors to food waste at each phase are managers, chefs, kitchen staff, waiters, and customers. Most types of food waste produced are avoidable. Factors that influence food waste include management of food supplies, serving styles, and customer behaviors. Conclusion: Management strategies that can be implemented include improving food supply management, using smaller plates, and various interventions to increase customer awareness of food waste.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.