A systems approach to food waste prevention in food service operations

Abstract

The magnitude and complexity of the global food waste problem is attracting increased attention worldwide. Given the magnitude of the problem of food waste and its associated impacts, food waste prevention and reduction practices are gaining greater attention than ever before. Prevention of food waste is important economically, environmentally and socially. In addition to that, prevention of food waste may contribute to the achievement of the third target of Sustainable Development Goal 12 (target 12.3) which calls for halving per capita global food waste at the retail and consumer level, and reducing food losses along production and supply chains by 2030 (Food and Agricultural Organisation, 2018). Given the undisputed importance of food waste prevention, the current study reviewed the literature in order to identify current practices applied in food service operations to prevent and reduce food waste. The study applied an integrative review methodological approach following the guidelines of Whittemore and Knafl (2005). A total of 36 articles were reviewed and this included 25 empirical articles and 11 organizational guides. A thematic analysis approach was employed to identify patterns and themes from the literature. The analysis revealed a total of 56 food waste prevention and reduction strategies in the inputs subsystem, the subsystems that transform inputs into outputs, the outputs, controls, management, feedback, memory as well as environmental factors of the food service system. Further research is required to develop formal and validated tools that follow a holistic approach which can assist in the prevention of food waste throughout all stages of the food service system.