Assessing food waste practices and challenges in food service outlets: A study in Guwahati locality
Paper Details
Assessing food waste practices and challenges in food service outlets: A study in Guwahati locality
Abstract
Food waste has been a global challenge with significant environmental, economic and social implications. Food service outlets, including restaurants, cafeterias and hotels are major contributors to this issue, with approximately 26% of food waste originating from this sector. The present study aimed to examine food waste practices and challenges within the food service outlets of Guwahati, a rapidly urbanizing metropolis in Northeast India. The survey targeted Ganeshguri, Chandmari, Six Mile, Bhangagarh and Panikhaiti. The objectives included assessment of the average daily quantity of food wasted and disposal methods employed by food service outlets for managing food waste; identification of the key reasons behind food wastage of food service outlets and evaluation of the effectiveness of storage practices; and exploring the strategies for minimizing food waste. Through surveying 75 outlets across five locations in Guwahati, it was found that a majority of the outlets (81.3%) dispose of waste in municipal collection bins, indicating a minimal engagement in sustainable practices like composting. The average daily food waste per outlet was approximately 7.1 kg, with none of the establishments tracking waste generation. Customer leftovers (68.8%) were the primary reason for food wastage. Factors such as spoilage due to high humidity and overproduction also contributed significantly. Strategies to minimize food waste highlighted the importance of raising customer awareness (53.3%) and staff training (25.3%). Most outlets relied on just-in-time preparation and daily buying strategies to reduce waste. This study emphasizes the need for targeted interventions and sustainable practices in the food service sector in Guwahati.
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