Ana-Maria Cuglin, Kristina Petljak, Dora Naletina – EXPLORATORY RESEARCH OF FOOD WASTE GENERATION AND FOOD WASTE PREVENTION IN THE HOSPITALITY INDUSTRY – THE CASE OF ZAGREB RESTAURANTS

Ana-Maria Cuglin, Kristina Petljak, Dora Naletina – EXPLORATORY RESEARCH OF FOOD WASTE GENERATION AND FOOD WASTE PREVENTION IN THE HOSPITALITY INDUSTRY – THE CASE OF ZAGREB RESTAURANTS

Ana-Maria Cuglin
University of Zagreb, Faculty of Economics & Business, Croatia
E-mail:
anamariacuglin@icloud.com


Kristina Petljak
University of Zagreb, Faculty of Economics & Business, Croatia
E-mail:
kpetljak@efzg.hr


Dora Naletina
University of Zagreb, Faculty of Economics & Business, Croatia
E-mail:
dora.naletina@efzg.hr


Abstract


Food supply chains and their coordination (delivering requested amounts of food
on time, to the right location, with minimum food waste) are becoming more complex
nowadays and they present a growing challenge for all food supply chain participants,
from producers and retailers in service industries to end consumers. It is beyond doubt
that food waste has become a global issue of our time as a result of mass food
production. Researches have shown that most food is wasted at the end of the supply
chain, i.e. in the hospitality industry and in households. It is precisely for this reason
that this paper aims at a more detailed research of food waste in catering facilities, i.e.
in restaurants. For the purpose of this paper, exploratory research was conducted on a
sample of 20 restaurants in Zagreb via an anonymous questionnaire which analysed
food waste and the possibilities of its prevention. Results indicate that restaurants are
familiar with food waste issues and that most food is wasted in the process of food
preparation (before serving). Restaurants are getting more and more concerned
regarding waste, but recycling or food donating is still not a part of standard restaurant
business practice. In conclusion, there is a necessity of raising employee and guest
awareness of the growing food waste quantities, as well as of proper methods of food
waste management that can prevent it.

Key words: food supply chain, food waste, hospitality industry, restaurants, food
waste prevention methods, Zagreb

Last Update: October 26, 2017  

View Full Paper -

October 26, 2017   195    BLMM 2017  
Total 0 Votes:

Tell us how can we improve this post?

+ = Verify Human or Spambot ?