Promoting Green Practices in the Food Production Process to Reduce Food Waste in Restaurants: A Scoping Review
Keywords:
Green practices, food production process, promoting food waste reduction in restaurants, Scoping ReviewAbstract
This research aims to promote the adoption of environmentally friendly practices in the food production process to reduce food waste in restaurants. By exploring strategies to minimize waste and enhance resource efficiency in the food industry, the study addresses the dual challenges of environmental impact and resource loss posed by food waste. This research specifically examines how green practices can effectively reduce food waste, shows key obstacles and supportive factors for implementation, and evaluates the economic and social impacts of waste reduction within restaurant businesses.
The research employs a scoping review method based on the frameworks of Arksey and O’Malley (2005) and the Joanna Briggs Institute (JBI, 2020). Relevant studies were selected from reputable databases, including Scopus, Web of Science, Google Scholar, and PubMed, focusing on publications from 2019 to 2024. The selected studies address topics such as food waste reduction in restaurants, food resource management, and environmentally friendly practices.
The findings reveal actionable strategies such as controlling raw materials from procurement to preparation, using inventory management technologies, and fostering environmentally responsible behaviors at both individual and organizational levels. These approaches have proven effective in reducing food waste and are adaptable to various restaurant contexts. Furthermore, employee training and collaboration with supply chains appeared as critical factors for achieving sustainable outcomes. The study concludes that integrating environmentally friendly practices into food production processes is a workable and impactful measure for controlling food waste. Clear policy frameworks and effective monitoring systems, combined with technological integration and staff skill development, can significantly reduce food waste while promoting long-term sustainability in the food industry.
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