Abstract:
Global estimates suggest that between one third to half of all food produced never reach the human
stomach. Recent figures estimate South African (SA) food waste at R61.5 billion per annum (current
exchange rate R12.23 = $1). With the Food and Agriculture Organisation’s (FAO) reports underscoring
the food insecurity of many SA households, addressing food wastage in SA has become a matter of
great significance. Unfortunately, information pertaining to food waste in SA tends to be limited. Not
only is information detailing the proportion of waste at key supply chain areas needed, identifying
critical areas of concern with possible mitigating strategies is also warranted. This study aimed at
alleviating the knowledge deficit regarding food waste by investigating current food product practices
throughout a SA quick service restaurant (QSR) supply chain. Data collection entailed two phases.
Phase one involved a supply chain audit that documented practices and managerial protocols which
could contribute towards unnecessary wastage. Phase two involved interviewing QSR managers, which
allowed identifying possible mitigating strategies. Results revealed that production, distribution and
packaging in particular secondary packaging warrants attention. However, in terms of human resources,
findings also accentuated consumers’, managers’, and employees’ general awareness of food waste as
worrisome.
