Ong, Ping Wen and Salleh, Nurul Azita (2020) Food waste management: Minimizing food waste in food service industry in Johor. Symposium on Technology Management and Logistics (STML Go Green) 2019: Management of Technology, Volume 1, 1 (42). pp. 103-105. ISSN eISBN: 978-967-2296-21-0

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Abstract

Unsustainable system of food consumption cause food waste issues occurred. This is an unacceptable ethical decision because of many people suffer in hunger and also bring global warming problem. The purpose of this study is to identify the source of food waste in food service industry and minimize the food waste problem base on food service providers’ perspective in Johor. This study conducted qualitative research method, the data is collected through semi-structured interview from 4 food service providers in Johor. As a result, the sources of food waste are generated from preparation losses, service losses, and plate waste. The ways to minimize food waste are menu planning, food storage management, staff training, provide take-home service, food donation, animal feed, and composting. Hence, this study provides important information for future research to create software to implement food waste manage effectively.

Item Type:	Article
Uncontrolled Keywords:	Food waste management, food service industry, source, minimize, Johor
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
Divisions:	School of Technology Management & Logistics
Depositing User:	Mrs Nurin Jazlina Hamid
Date Deposited:	31 Jan 2022 10:34
Last Modified:	31 Jan 2022 10:34
URI:	https://repo.uum.edu.my/id/eprint/28524

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