The South African quick service restaurant industry and the wasteful company it keeps

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dc.contributor.author Marx-Pienaar, Nadene Johanna Maria Magdalena
dc.contributor.author Du Rand, Gerrie Elizabeth
dc.contributor.author Fisher, Hennie
dc.contributor.author Viljoen, Annemarie T.
dc.date.accessioned 2020-05-29T12:54:02Z
dc.date.available 2020-05-29T12:54:02Z
dc.date.issued 2020
dc.description.abstract Despite a tough South African (SA) economic climate, consumers are demanding broader menus, wider selections and faster food. With the sudden surge in the SA quick service industry, efficient supply chain management is pivotal for a sustainable food system. Recent estimates suggest that between one third to half of all food produced never reach the human stomach. In SA alone, annual food waste is estimated at R61.5 billion (current exchange rate R14.39 = $1). With an average of 11 million people (almost a quarter of the population) going to bed hungry every night, addressing food wastage in SA has become a matter of great urgency. Unfortunately, information pertaining to food waste in SA tends to be limited. This study aimed at alleviating the knowledge deficit regarding food waste in the quick service restaurant (QSR) industry, focussing specifically on identifying critical areas of concern with possible mitigating strategies. The methodology involved two phases: Phase one entailed a material flow analysis that entailed a waste audit of a key QSR supply chain 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 (and secondary packaging in particular) warrants attention. However, in terms of human resources, findings also accentuated consumers’, managers’, and employees’ general awareness of food waste as worrisome. en_ZA
dc.description.department Consumer Science en_ZA
dc.description.department Food Science en_ZA
dc.description.librarian am2020 en_ZA
dc.description.uri https://www.witpress.com/journals/sdp en_ZA
dc.identifier.citation Marx-Pienaar, N., Du Rand, G., Fisher, H. et al. 2020, 'The South African quick service restaurant industry and the wasteful company it keeps', International Journal of Sustainable Development and Planning, vol. 15, no. 1, pp. 57-68. en_ZA
dc.identifier.issn 1743-7601 (print)
dc.identifier.issn 1743-761X (online)
dc.identifier.other 10.2495/SDP-V15-N1-57-68
dc.identifier.uri http://hdl.handle.net/2263/74788
dc.language.iso en en_ZA
dc.publisher WIT Press en_ZA
dc.rights © 2019 WIT Press en_ZA
dc.subject Consumer behaviour en_ZA
dc.subject Developing economy en_ZA
dc.subject Emerging context en_ZA
dc.subject Fast foods en_ZA
dc.subject Food waste en_ZA
dc.subject Quick service restaurant (QSR) en_ZA
dc.subject Supply chain en_ZA
dc.subject South Africa (SA) en_ZA
dc.title The South African quick service restaurant industry and the wasteful company it keeps en_ZA
dc.type Article en_ZA


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