When food is thrown, consumed or not, people couldn’t care less. Without second
thoughts, we put our environment, our economy, and the state of food quantity at risk. Food waste
is one of the problems the world is facing today and it seems invisible to everyone’s eye. Food
waste is said to be the component of food loss that occurs when an edible item goes unconsumed
(Ellison, 2016). Roughly one third of the food produced in the world for human consumption-
approximately 1.3 billion tonnes- get lost or wasted each year. According to Tuppen (2014), if
food waste was a country, it would be the world’s 3rd largest emitter of CO2. Experts have started
addressing the problem in food waste due to its increasing amount and the complications it has
brought.
As stated by Kline (2017a), food waste is a result of someone's intentional choice, such
as expired food or food that is cooked but not eaten, food discarded by retailers due to undesirable
color or blemishes, and plate waste discarded by consumers. On the other hand, business
operations are the processes involved in the day-to-day functions of the industry conducted for
the purpose of generating profit. Examples of this are meal forecasting, training staff, engaging
with consumers, food storage and consumption (Kline, 2017b); (Rodriguez, 2015). It is important
for every restaurant to have these business practices in order to create good techniques and
strategies in their business.
Food waste and businesses' internal operations, when put together, is a dilemma which
different countries around the globe have. Businesses are major contributing factors and one of
the biggest generators of food waste. In a study conducted by Wrap Research (2015) in United
Kingdom, 18% of food purchased by their hospitality and food business sector is wasted. This
issue is given low priority by food-related businesses. From the selection of menu items to the
size of food served, an average restaurant may not notice it may generate two bags full of good
waste (Barclay, 2012). In the Philippines, restaurants and other food-related businesses are not
monitored nor restrained on their contribution to this growing situation, but in truth needs to be
moderated.
thoughts, we put our environment, our economy, and the state of food quantity at risk. Food waste
is one of the problems the world is facing today and it seems invisible to everyone’s eye. Food
waste is said to be the component of food loss that occurs when an edible item goes unconsumed
(Ellison, 2016). Roughly one third of the food produced in the world for human consumption-
approximately 1.3 billion tonnes- get lost or wasted each year. According to Tuppen (2014), if
food waste was a country, it would be the world’s 3rd largest emitter of CO2. Experts have started
addressing the problem in food waste due to its increasing amount and the complications it has
brought.
As stated by Kline (2017a), food waste is a result of someone's intentional choice, such
as expired food or food that is cooked but not eaten, food discarded by retailers due to undesirable
color or blemishes, and plate waste discarded by consumers. On the other hand, business
operations are the processes involved in the day-to-day functions of the industry conducted for
the purpose of generating profit. Examples of this are meal forecasting, training staff, engaging
with consumers, food storage and consumption (Kline, 2017b); (Rodriguez, 2015). It is important
for every restaurant to have these business practices in order to create good techniques and
strategies in their business.
Food waste and businesses' internal operations, when put together, is a dilemma which
different countries around the globe have. Businesses are major contributing factors and one of
the biggest generators of food waste. In a study conducted by Wrap Research (2015) in United
Kingdom, 18% of food purchased by their hospitality and food business sector is wasted. This
issue is given low priority by food-related businesses. From the selection of menu items to the
size of food served, an average restaurant may not notice it may generate two bags full of good
waste (Barclay, 2012). In the Philippines, restaurants and other food-related businesses are not
monitored nor restrained on their contribution to this growing situation, but in truth needs to be
moderated.
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