Food waste management in restaurants: A case study of H.N. Vietnamese restaurant in Budapest

Phuong Tran Thu and Karakasné Morvay Klára (2024) Food waste management in restaurants: A case study of H.N. Vietnamese restaurant in Budapest. In: Sustainability can't wait! VII. BBU International Sustainability Student Conference Proceeding. Budapesti Gazdasági Egyetem, Budapest, pp. 293-378. ISBN 978-615-6886-04-0

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Abstract

The global problem of environmental degradation necessitates full assessment across all sectors, encompassing food waste, which involves multifaceted environmental, economic, and social consequences. This study examines the significant issue that concerns food waste management in the restaurant sector, with a case study on H.N. Vietnamese restaurant located in Budapest. It provides insight into the factors that influence food waste generation and handling among employees and the customers, as well asthe effectiveness of current food waste control approaches and expose difficulties and challenges during the management process. After a two-week measuring and monitoring period the volume of H.N.’s food waste was calculated, which was roughly 1157 kg, with an average of 82 kg per day including food waste is explicitly classified. The survey answers and collected data of the measurement help the restaurant comprehend the cause and impacts of the food waste production, which stems from awareness, understanding of menus and dishes, eating and ordering habits as well as how customers handle leftovers, while from the staffs, in addition to lack of awareness and proactive in management, practical measures lack feasibility and are hindered by cost, fixed cooking recipes, cultural and technological barriers. Simultaneously, the study revealed positive associations between awareness and concern regarding food waste and both age and education level. The interview also suggested the information about existed methodology and modified the management in the stages of inventory, menu and portion planning, staffs and customer’s engagement, and composting with some specific food waste. The recommendations can reduce costs and human resources, increase operational efficiency, and improve the position of the business, bringing a good image to the brand, especially in the context of the environment and sustainability, which are top priorities in every sector