Review of Causes and Prevention of Food Waste in Collective Catering Entities

Abstract

Food waste is a big problem for the environment, the economy, and society around the world. The catering business is a big part of this problem. This paper looks at why food goes to waste in joint catering businesses and how to stop it or prevention. The study looks at meanings of wasted food and ways to cut down on it using secondary data analysis. It does this by focusing on information from reliable sources such as the Food and Agriculture Organization and the European Community. It lists things that are usually thrown away in catering and focuses on why they are thrown away and what that means for how trash is managed. The paper also talks about the different reasons why catering businesses waste food, such as overproduction and bad customer behaviour, and looks at both internal and external factors that affect waste production. Food waste prevention measures like amount control, menu optimization, and training programs for employees are also tested to see how well they work at cutting down on food waste. Lastly, it is emphasized how important it is to keep an eye on changes on a larger scale. This is done by focusing on the part that governing bodies and foreign groups play in promoting environmentally friendly ways of managing waste. Achieving sustainability goals and lowering the environmental effect of food production and consumption can be done by figuring out how complicated food waste is in catering and putting in place targeted interventions.