The strategy food waste in restaurants: A systematic literature review

KAMAN G. S., Bozkurt İ., BÖLÜKBAŞ R., ÖZHASAR Y., Demi̇rci̇ B., Yazicioğlu İ.

Trends in Food Science and Technology, cilt.151, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 151
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1016/j.tifs.2024.104625
  • Dergi Adı: Trends in Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Anahtar Kelimeler: Doggy bags, Food waste, Food waste in restaurants, Plate waste
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

This study critically analyzes the literature on food waste in restaurants. Through a systematic literature review approach based on the evaluation and synthesis of articles, existing gaps in the literature and key research directions for the future research agenda were identified. Thematic analysis was applied to organize the selected articles around five themes representing various aspects of food waste. The themes ranged from food waste in restaurants' operational processes to best practices. Accordingly, it was found that the increase in empirical research has brought both new findings and new problems concerning food waste at the end-consumer level in restaurants. Consumer research on plate waste at the end-consumer level and the type of food on the plate, as well as on doggy bags and their use as one of the good practices, require a special emphasis on responsible production and consumption and good practices in line with sustainable development goals.