Managing Food Waste: A Thematic Study on Restaurants of Dhaka city
Article Sidebar
Main Article Content
Abstract
Food waste represents a significant challenge within Bangladesh’s food and hospitality industry and globally. Effective prevention strategies and technological management approaches are essential to maintaining food quality and enhancing the economic performance of the hospitality sector. The research aims to identify the most effective prevention and technological management practices. The research used 12 semi-structured interviews and thematic analysis, relying on deductive techniques to generate thematic content. The findings reveal several causes and stages contributing to food waste, with the highest levels observed during preparation and cleaning, as well as from leftover food on guests’ plates. Recovery strategies and technological interventions, such as freezing and cooling systems, vacuum machines, intelligent packaging solutions, and other management tools, were identified as effective in mitigating food waste. Future research in food waste management will be necessary to identify and collect data and to develop operational recommendations, advancing sustainability and operational efficiency in the hospitality sector.
Downloads
Article Details
Section
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
License and Copyright Policy for Bangladesh Journal of MIS (BJMIS)
Articles published in the Bangladesh Journal of MIS from Volume 10, Issue 1 (June 2024) onward are licensed under the Creative Commons Attribution-NonCommercial 4.0 International License (CC BY-NC 4.0), except for material explicitly identified as subject to different terms.
Articles published before June 2024 remain subject to their original copyright notices and applicable reuse terms. Free access to an earlier article does not, by itself, grant an open license.
Permitted Use and Attribution
CC BY-NC 4.0 permits users to copy, distribute, and adapt licensed material for noncommercial purposes, provided that they:
-
Give appropriate credit to the author(s) and acknowledge the original publication in Bangladesh Journal of MIS.
-
Provide a link to the license and indicate whether changes were made.
-
Avoid implying endorsement by the author(s) or the journal.
-
Do not impose additional legal or technological restrictions that prevent others from exercising the rights granted by the license.
Commercial reuse requires permission from the relevant copyright holder unless otherwise permitted by law.
Author Rights
For articles published from June 2024 onward:
-
Authors retain copyright in their work.
-
Authors grant BJMIS the right to publish their articles under CC BY-NC 4.0 through the applicable publication agreement.
-
Authors may deposit and share the published version in institutional or subject repositories, on personal websites, or through other platforms without an embargo, in accordance with the license and with appropriate attribution.
Copyright ownership and sharing rights for earlier articles are governed by their original publication agreements and applicable notices.
Third-Party Material and License Scope
Third-party material, including images, tables, and datasets, in articles covered by this policy is included under the article’s CC BY-NC 4.0 license unless a credit line states otherwise.
For material excluded from the license, users must obtain permission from the relevant copyright holder where their intended reuse is not permitted by law. Authors must ensure that material included under the article’s license may lawfully be licensed on those terms.
The article license does not automatically apply to website design or other website material.
How to Attribute
For articles covered by CC BY-NC 4.0, the following attribution format may be used:
Author(s), “Article Title,” Bangladesh Journal of MIS, [Volume, Issue, Year], [DOI or article URL], licensed under CC BY-NC 4.0. [Indicate changes, if any.]
Include a link to the license.
Further Information
The full license terms are available on the Creative Commons CC BY-NC 4.0 license page.
How to Cite
References
Aditya, A., & Kurniawati, K. (2023). Food waste management challenges and strategies in the hotel industry in Jakarta. Journal of Social Research, 2(9), 2983–2989. https://doi.org/10.55324/josr.v2i9.1295
Baybars, M., et al. (2023). Mapping the intersections of sustainability, circular economy, and consumer behavior: A bibliometric review on food waste. E3S Web of Conferences. https://www.e3s-conferences.org/articles/e3sconf/abs/2023/45/e3sconf_iscmee2023_01005/e3sconf_iscmee2023_01005.html
Barten, M. (2024, June 6). Restaurant industry: Overview, types, examples and more. Revfine. Retrieved from https://www.revfine.com/restaurant-industry/#:~:text=Find%20out%20more%20about%20the%20restaurant
Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research in Psychology, 3(2), 77–101. https://doi.org/10.1191/1478088706qp063oa
Chawla, G., Lugosi, P., & Hawkins, R. (2024). Evaluating localized conceptions and embedded applications of the food waste hierarchy in luxury hotels. Research Repository. https://eprints.glos.ac.uk/13707/
Chowdhary, N. K. (2024). Dining 4.0: Revolutionizing the food and beverage industry with smart technologies. SSRN Electronic Journal. https://doi.org/10.2139/ssrn.483
Effendi, M., Jasman, J., Utami, E. Y., & Judijanto, L. (2023). Transformation of traditional food and beverage industry with Industry 4.0 approach: Case study on culinary business in Bandung area. West Science Journal Economic and Entrepreneurship, 1(4), 137–144. https://doi.org/10.58812/wsjee.v1i04.390
Fatimah, Y. A., Govindan, K., Murniningsih, R., & Setiawan, A. (2020). Industry 4.0-based sustainable circular economy approach for a smart waste management system to achieve sustainable development goals: A case study of Indonesia. Journal of Cleaner Production, 269, 122263. https://doi.org/10.1016/j.jclepro.2020.122263
Filimonau, V., Algboory, H., Mohammed, N. K., Kadum, H., Qasem, J. M., & Muhialdin, B. J. (2022). Food waste and its management in the foodservice sector of a developing economy: An exploratory and preliminary study of a sample of restaurants in Iraq. Tourism Management Perspectives, 45, 101048. https://doi.org/10.1016/j.tmp.2022.101048
Filimonau, V., Chiang, C., Wang, L., Muhialdin, B. J., & Ermolaev, V. A. (2022). Resourcefulness of chefs and food waste prevention in fine dining restaurants. International Journal of Hospitality Management, 108, 103368. https://doi.org/10.1016/j.ijhm.2022.103368
Filimonau, V., Zhang, H., & Wang, L. (2020). Food waste management in Shanghai full-service restaurants: A senior managers’ perspective. Journal of Cleaner Production, 258, 120975. https://doi.org/10.1016/j.jclepro.2020.120975
Food and beverage service - Basics. (2024, June 28). Food and Beverage Knowledge. Retrieved from https://foodandbeverageknowledge.com/food-and-beverage-service-basics/
Fusch, P. I., & Ness, L. R. (2015). Are we there yet? Data saturation in qualitative research. The Qualitative Report, 20(9), 1408–1416. https://doi.org/10.46743/2160-3715/2015.2281
Gómez-Talal, I., González-Serrano, L., Rojo-Álvarez, J. L., & Talón-Ballestero, P. (2024). Avoiding food waste from restaurant tickets: A big data management tool. Journal of Hospitality and Tourism Technology, 15(2), 232–253. https://doi.org/10.1108/jhtt-01-2023-0012
Hanis, M. H., & Fernando, Y. (2024). Smart logistics solutions for reducing food waste: A case of D Nipah Catering. International Journal of Industrial Management, 18(1), 11–21. https://doi.org/10.15282/ijim.18.1.2024.10404
History of the food service industry. (2024, January 12). Retrieved October 1, 2024, from https://setupmyhotel.com/hotel-staff-training/food-and-beverage-service-training
Hossain, M. I., Akter, N., & Muzareba, A. M. (2024). Services marketing. In Marketing in a transition economy (pp. 191–231). https://doi.org/10.1007/978-981-97-3553-2_6
IBM, & O’Brien, Downie, Scapicchio, K., Amanda, Mark. (2024, September 12). Digital transformation. Retrieved September 30, 2024, from https://www.ibm.com/topics/digital-transformation
Kantor, L. S., Lipton, K., Manchester, A., & Oliveira, V. (1997). Estimating and addressing America’s food losses. Food Review: The Magazine of Food Economics, 20(1), 2–12. https://doi.org/10.22004/ag.econ.234453
Kattiyapornpong, U., Ditta-Apichai, M., & Chuntamara, C. (2023). Sustainable food waste management practices: Perspectives from five-star hotels in Thailand. Sustainability, 15(13), 10213. https://doi.org/10.3390/su151310213
Kopanaki, E., Stroumpoulis, A., & Oikonomou, M. (2021). The impact of blockchain technology on food waste management in the hospitality industry. Proceedings of the ENTRENOVA - Enterprise Research Innovation Conference, 7(1), 428–437. https://doi.org/10.54820/cqrj6465
Kusumah, D., Setiawan, A. I., Vita, & Iwan. (2024). Influence of food choices, shopping routines, food handling, and waste prevention behaviors on food waste behavior in Bandung City. International Journal of Business Analytics, 4(2), 533–548.
Lee, H., & Huang, P. (2023). Food waste and environmental sustainability of the hotel industry in Taiwan. Sustainability, 15(21), 15459. https://doi.org/10.3390/su152115459
Lins, M., Zandonadi, R. P., Raposo, A., & Ginani, V. C. (2021). Food waste on foodservice: An overview through the perspective of sustainable dimensions. Foods, 10(6), 1175. https://doi.org/10.3390/foods10061175
Martin-Rios, C., Hofmann, A., & Mackenzie, N. (2020). Sustainability-oriented innovations in food waste management technology. Sustainability, 13(1), 210. https://doi.org/10.3390/su13010210
Omari, A., Chafi, A., Mokhtari, O., Zraibi, L., Azzakhnini, I., Cheikh, B. B., & Asri, O. E. (2023). Development of a food waste prevention strategy: A case study in a hotel in Eastern Morocco. E3S Web of Conferences, 364, 02009. https://doi.org/10.1051/e3sconf/202336402009
O’Neill, S., Traynor, M., Rahman, I., & Lee, Y. M. (2024). Exploring front-of-house and back-of-house manager perceptions, attitudes, and motivations of restaurant food waste mitigation: A qualitative study. Sustainability, 16(15), 6694. https://doi.org/10.3390/su16156694
Öztürk, D., Seçim, Y., & Seçuk, B. (2023). Food waste management in hospitality operations: A study of 4- and 5-star hotels in Konya Province. Journal of Tourismology, 9(1), 30–40. https://doi.org/10.26650/jot.2023.9.1.1254147
Principato, L., Di Leo, A., Mattia, G., & Pratesi, C. A. (2021). The next step in sustainable dining: The restaurant food waste map for the management of food waste. Italian Journal of Marketing, 2021(3), 189–207. https://doi.org/10.1007/s43039-021-00032-x
Puspitayanti, N. N. K. B., Sutarma, N. I. G. P., Darlina, N. L., Arjana, N. I. W. B., & Wijaya, N. I. N. C. (2024). Implementation of green practice in the food and beverage department at Jimbaran Puri, a Belmond Hotel Bali. International Journal of Travel Hospitality and Events, 3(2), 168–183. https://doi.org/10.56743/ijothe.v3i2.372
RTN Editors. (2023, July 18). Reducing food waste: How restaurants can use technology to implement sustainable practices. Retrieved from https://restauranttechnologynews.com/2023/06/reducing-food-waste-how-restaurants-can-use-technology-to-implement-sustainable-practices/
Sahoo, A., Dwivedi, A., Madheshiya, P., Kumar, U., Sharma, R. K., & Tiwari, S. (2023). Insights into the management of food waste in developing countries: With special reference to India. Environmental Science and Pollution Research. https://doi.org/10.1007/s11356-023-27901-6
Samsuddin, M. Z., Sulong, N., Abu Bakar, F. Z., Alyaa, N., & Mohd, S. A. (2022). Handling food waste in the hotel industry. Malaysian Journal of Social Sciences and Humanities (MJSSH), 7(11).
Sandelowski, M. (1986). The problem of rigor in qualitative research. Advances in Nursing Science, 8(3), 27–37. https://doi.org/10.1097/00012272-198604000-00005
Singh, V., Archana, T., Singh, A., & Tyagi, P. K. (2024). Utilizing technology for food waste management in the hospitality industry hotels and restaurants. In Practice, Progress, and Proficiency in Sustainability (pp. 287–295). https://doi.org/10.4018/979-8-3693-2181-2.ch019
Sobaih, A. E. E. (2023). Saudi Zero Food Waste Certification: A novel approach for food waste management in Saudi Arabia. Agronomy, 13(6), 1654. https://doi.org/10.3390/agronomy13061654
Sufahani, S., Muhammad, M., & Ismail, Z. (2016). Analysis of cross-tabulation through chi-squared test and Pareto analysis on Malaysian international tourism data. International Journal of Scientific and Research Publications, 6(10), 68–70.
Sultana, A., Billah, M. M., Ahmed, M. M., Aftab, R. S., Kaosar, M., & Uddin, M. S. (2024). Applications of IoT-enabled smart model: A model for enhancing food service operation in developing countries. Journal of Applied Engineering and Technological Science (JAETS), 5(2), 1123–1141. https://doi.org/10.37385/jaets.v5i2.4937
Suri, M. H., & Helfand, A. (2019, August 28). How technology can help hotels avoid food waste, safety risks.
Swamilaksita, P. D. (2022). Determinants and preventive strategies to reduce food waste in households. International Journal of Current Science Research and Review, 5(10). https://doi.org/10.47191/ijcsrr/v5-i10-19
Tuan, T. N., Thoung, T. H. T., & Ly, T. T. K. (2024). Hospitality food waste management: Evidence from luxury hotels in Vietnam. XEM Hospitality Food Waste Management. https://jst-ud.vn/jst-ud/article/view/9056/6233
Wu, C. E., & Teng, C. (2022). Reducing food waste in buffet restaurants: A corporate management approach. Foods, 12(1), 162. https://doi.org/10.3390/foods12010162