1. INTRODUCTION

Food is incredibly important in our lives, not just because it provides fuel, nutrients, and sustenance, but also because it is central to many of our social relationships and contributes to our sense of self. The use of food intended for human consumption for non-human reasons, the diversion of food to feed animals, or the disposal of edible food are all examples of food waste (FAO, 2014). It encompasses both edible and inedible food components that are removed from the food supply chain and can be recovered or managed through disposal.

Restaurants all over the world throw out tonnes of food every day, while many people on the same planet go hungry. Contradictory facts abound in our reality, which we can choose to overlook or not.

For some, this will be sufficient reason to be concerned and take care of their food waste, while others will require more justification.

Food waste can further be classified into three categories:

a. Avoidable waste - which is food that was once edible but is now inedible by the time it reaches the landfill.

b. Unavoidable waste - which includes objects that are not edible, such as eggshells.

c. Food waste that could have been avoided, which refers to certain wastes that are consumed occasionally but not usually, such as potato peels. In different cultural situations, these three major categorization of food waste may differ.

2. HOSPITALITY AND FOOD SERVICES SECTOR:

All outlets that serve food and/or drinks for immediate consumption in an out-of-home context are included in the Hospitality and Food Service sector. Restaurants, hotels, health care, education, and employee catering are just a few of the significant sub-domains. Restaurants, in general, are establishments that provide diverse cuisines, such as Italian, Chinese, Indian, or French, as well as quick-service restaurants that offer both eat-in and take-away at various locations, including those that offer leisure. Hotels include luxury hotels, economy hotels, bed and breakfasts, and youth hostels, among others. Hospitals, nursing homes, and care centres all fall under the category of health care. Preschools, primary and secondary schools, higher education centres, colleges, and universities are all part of education. Staff catering consists of canteens and cafeterias that are established in workplaces to feed staff.

Food loss is clearly caused by infrastructural shortcomings, antiquated technology, a lack of refrigerated facilities, a lack of space, and other logistical concerns (Khanna, 2016). Food losses and waste are mostly caused by financial, managerial, and technical limits in harvesting procedures, storage and cooling facilities in severe climatic conditions, infrastructure, packaging, and marketing systems in low-income nations. Furthermore, excess food is wasted at gatherings such as weddings and social occasions with buffet layouts. From production to consumption, many resources are used, resulting in direct repercussions such as climate change, water and soil pollution, water scarcity, and biodiversity and habitat loss (Reisch et al., 2013)

This research looks at food waste in restaurants, giving data and insights based on a inputs sought from restaurant owners in Belagavi, to assess the system's operational efficiency and contribute to a better understanding of food waste dynamics. The article also investigates the tactics used by restaurants in Belagavi to decrease food waste and dispose of leftover food, as well as offers solutions to reduce waste amounts, through informal interviews with restaurant owners/managers.

3. OBJECTIVES:

a. To raise awareness about food waste as a major problem in the restaurant industry.

b. To study the measures implemented in food waste management

c. To suggest more techniques related to food waste management.

4. LITERATURE REVIEW:

Tomaszewska et al., (2021). have written am empirical paper on Estimation of the scale of food waste in hotel food services. In late 2019 and early 2020, the investigation was conducted in four hotels. The diary approach, which entails regularly recording for seven days, was used to determine the magnitude of food waste. The majority of food was wasted in the serving department of the hotels under investigation, such as in the dining room buffet or as plate waste. The findings revealed that in order to reduce food waste, both food service employees and consumers must be educated. Employees should be taught how to properly handle food. On the other side, consumer education should focus on raising knowledge of the negative effects of food waste, such as those on the environment.

Kempson et al. (2002) explored the food management strategies used by individuals with limited resources to ensure food sufficiency. Through semi-structured interviews with 51 nutrition educators, they categorized these strategies using the constant comparative technique

Papargyropoulou et al. (2014) emphasize the importance of adopting a sustainable production and consumption approach to address food surplus and waste globally. They highlight the three dimensions of sustainability namely environmental, economic, and social and propose distributing surplus food to food-insecure populations as a viable option, along with converting food waste to animal feed

Yidana (2021) conducted a study on food waste management in educational institution kitchens in Ghana. The research employed a survey design and included 64 kitchen staff from four boarding schools in the Bolgatanga Municipality. The findings revealed poor practices in managing food waste. Specifically, the study highlighted the significance of developing food management policies, with 78% of respondents emphasizing better purchase planning. Additionally, 69.3% expressed the need for improved knowledge regarding the utilization of leftovers. Yidana concluded that effective strategies could minimize food waste generation and contribute to sustainable food waste management.

Bharucha (2018) conducted a study focused on a significant source of waste, particularly in the form of restaurants. The research examined the extent of the waste problem, the approaches adopted by restaurants, and provided recommendations for improved waste management. The study utilized qualitative methods and involved 63 restaurant owners from Mumbai and its outskirts. Through in-depth interviews, these owners/managers shared insights on various aspects relevant to the study. The findings revealed that a group of restaurateurs believed that micromanagement rather than large-scale programs was the key to effective waste management. Notably, upscale fine-dining establishments demonstrated higher commitment and responsiveness to waste reduction efforts. They also displayed a better understanding of waste control issues and were capable of forecasting demand for specific days. Additionally, around 18% of the surveyed restaurants claimed to implement a "total discard" policy, while most had established procedures for redistributing excess food among their staff.

Bhosale et al, (2022) examines a comprehensive overview of the present state of waste management practices. They have emphasised the significance of legal frameworks, public awareness campaigns, and policy initiatives in advancing sustainable waste management practises. The essay identifies problems including insufficient infrastructure and societal behavioural shifts and suggests remedies like community participation and educational programmes. By acknowledging the transition to more environmentally friendly waste management strategies and the function of technology in modernising waste systems, the research makes a contribution to the subject. However, it also raises the possibility that more analysis of case studies and cultural impacts on waste management practises is required.

Samuel and Ahlawat (2021) discusses Extended Producer Responsibility (EPR) as a policy approach in plastic waste management. The authors emphasize that despite its potential benefits, EPR implementation has not been fully realized. They examine the challenges associated with EPR implementation, including lack of clear guidelines, inadequate infrastructure, and limited industry engagement. The article underscores the need for effective collaboration between producers, governments, and other stakeholders to overcome these challenges and successfully implement EPR for better plastic waste management

David and Pullan (2021) focused on examining the knowledge, attitude, and practices of women in the Chittattukara area concerning household waste disposal. The study evaluated 100 women in Chittattukara, Thrissur, to evaluate their knowledge, attitudes, and practices around home trash disposal. A descriptive survey design was used, and descriptive and inferential statistics were used to analyze data. Results showed a significant correlation between women's knowledge and practice and demographic factors, and an increase in knowledge and practice following the distribution of an informational leaflet.

According to Hima and Ouakkaf (2022), the study investigates the feasibility and potential benefits of converting food waste into biogas through anaerobic digestion. The paper highlights the environmental and energy benefits of utilizing biogas as a renewable energy source and waste management strategy in a region with unique geographic and climatic conditions. According to studies, the influence of proteins and fats in food waste on the high quantity of biogas released (100% increased) in comparison to vegetable, fruit, and garden waste is demonstrated by conditions of high warmth and wetness.

According to Singh (2019), the study aimed to assess the knowledge and attitude of women in urban areas of Patna regarding household waste management. The research emphasizes the importance of evaluating women's knowledge and attitude in waste management due to their central role in household activities. The findings contribute to the development of effective educational interventions to enhance waste management awareness and practices in urban areas.

According to Patidar and Patidar (2019), the study aimed to assess the knowledge of home makers in rural areas regarding domestic waste management and its potential effects on health. The study underscores the crucial role of home makers in waste management and their contribution to maintaining a healthy living environment. The findings of this study offer insights into areas where education and awareness programs could be beneficial for promoting effective waste management practices and safeguarding community health.

According to Chatterjee and Sharma (2015), the study examines issues with infrastructure and community awareness. It highlights challenges associated with the management of solid waste in the city, including inadequate infrastructure, lack of awareness among residents, and limited cooperation between authorities and the community. The authors discuss the implications of these challenges on the environment, public health, and overall urban well-being. The article contributes to understanding the specific problems faced by the Bhilai Nagar Nigam region in solid waste management and underscores the need for effective strategies and policies to address these issues.

Rebello, Nandan, and Siddiqui (2015), examined a life cycle assessment to evaluate the greenhouse gas emissions associated with composting as a waste management technique for food and garden waste generated at an Indian metropolitan transport hub. The authors explore composting's carbon footprint and environmental impact in waste management, focusing on reducing greenhouse gas emissions and promoting sustainable practices in a transport hub in India.

According to Purushothama (2019), the study assesses the state of solid waste segregation in Dakshina Kannada District, Karnataka, and explores factors impacting waste segregation behaviors. This research serves as a valuable insight into the waste management landscape, particularly the challenges and potential strategies for improving waste segregation practices. It was found that most of the waste related problems can be solved through regular collection of wastes and segregation of wastes at various stages i.e., from the primary sources to storage sites.

Varma (2015) examines the utilization of subsurface barriers for containing hazardous waste and discusses their effectiveness in preventing the migration of contaminants. The article likely covers various types of subsurface barriers, their design considerations, and their effectiveness in minimizing the spread of contaminants. The research addresses innovative strategies to mitigate the potential impacts of hazardous waste on ecosystems and public health

5. RESEARCH METHODOLOGY:

The study was carried out at 14 dining hotels that included both veg and non-veg food items. In order to determine the level of food waste in hotel food services, the survey method was used. Qualitative data in addition to quantitative data was gathered, which was particularly important in the context of the study to obtain information on how unused food was managed. The survey method consisted of systematically designing the questionnaire regarding the wastage of food and management and recording the mass of all food products and unused food in forms. The researchers conducted informal interview with management and operational staff at various facilities prior to conducting the research. During these meetings, the prepared questionnaires form was discussed, and related responses were collected. In each hotel, the responses were taken from the owners or any responsible person who was present there. The collected data was the primary data as this was from the owners present there and for the first time for the research which was then organized and fed into the excel sheetsystematicallyfortheanalysispurpose.Theanalysisincludedthepiechartsandtheinterpretation of each question and the responses obtained.

6. DATAANALYSISAND INTERPRETATION:

Demographic Profile of the restaurant owners:

Dimension		Frequency	Percent	Cumulative Percent
Number of years in Hotel Business	0 - 2 years	2	14.29	14.29
	3 - 5 years	2	14.29	28.57
	6 - 8 years	5	35.71	64.29
	More than 8 years	5	35.71	100.00
Daily working hours	5 hours	35.71	35.71	5
	3 hours	21.43	57.14	3
	6 hours	42.86	100.00	6
Cause for maximum food wastage	Leftovers that go bad in your fridge	4	28.57	28.57
Cause for maximum food wastage	Food left on plates in restaurants or cafeterias	10	71.43	100.00
Method used to manage the excess food	Compositing	1	7.142857	7.1428571
	Disposal	9	64.28571	71.428571
	Donate to a food charity	4	28.57143	100

The research sample shows that 14% of hotels lack experience in food waste reduction, while 14% have intermediate experience. The majority of employees are between 6 and 10, with 72% knowing how much food to prepare daily. Hotels with long-term operations have working hours exceeding 10 hours. 71% of respondents believe food left on plates is the primary cause of food waste, while 29% believe leftovers in refrigerators are the primary cause. 64% of respondents dispose of leftover food by municipal corporation trucks, 29% donate it to charity, and 7% use excess food as manure. First-in/first-out (FIFO) strategy can be used to limit the amount of spoiling in the restaurant. Inventory will be arranged and cycled in a FIFO-compliant kitchen so that the oldest things in your kitchen are consumed first, reducing food loss due to spoilage.

7. OTHER DIMENSIONS OF ENQUIRY:

In addressing the multifaceted dimensions of inquiry related to food wastage, a prominent focus revolves around the actions taken to minimize such waste. A staggering 93% of hotels assertively acknowledge their commitment to reducing food wastage, highlighting their proficiency in managing surplus food. Notably, these establishments have devised strategies to repurpose excess food, often providing it to cattle farmers or packaging it for educated patrons who have become increasingly mindful of minimizing food wastage. In contrast, a smaller percentage (7%) of hotels proudly declare an absence of any food wastage within their premises.

Furthermore, the temporal aspect of food waste disposal emerges as a key consideration, with 79% of hotels opting to discard waste at the end of the day, 14% in the morning, and 7% adopting a dual approach based on the convenience of collectors, such as farmers or corporation vehicles.

Expanding the scope of inquiry to the billing practices of buffet cafeterias, opinions vary. While 36% of hotel management advocates for a per-pound charging model, asserting that it could curtail food waste through financial incentives, a sizable 43% maintain a neutral stance on this proposition, reflecting the nuanced perspectives within the industry. The discourse surrounding food wastage thus unveils a landscape where proactive measures, varied practices, and differing viewpoints collectively shape the sector's approach to sustainability.

8. FINDINGS AND SUGGESTIONS:

Most hotels prepare meals according to their daily needs and customer attendance, ensuring that no food is wasted. Each hotel has its own particular dishes cooked in small batches and served on modest portions, with the goal of minimizing waste and satisfying guests with their favorite delicacies. However, there is a common issue where customers tend to take or order more food than they can consume, resulting in a significant amount of food being thrown away. To address this, it is suggested that patrons be mindful of their portions, taking only as much as they require. Some recommend changing buffet cafeterias to charge based on the weight of the food to discourage overconsumption. Many people express concern about restaurant food going to waste and suggest altering the hotel's serving patterns to reduce excess food disposal.

Restaurants can adopt a first-in/first-out (FIFO) strategy to minimize waste effectively. This involves organizing inventory in a way that ensures the oldest items are used first, reducing food loss due to spoilage. Individuals generally assess their food waste management as ideal, good, or ordinary. Many hotels take specific actions to reduce food waste, such as donating excess food to cattle farmers. There is a widespread emphasis on educating everyone on proper food usage. At the close of each day, hotels typically collect their food waste, with some establishments opting to collect waste both in the morning and at the end of the day, while others do so the following morning. These practices contribute to more efficient food waste management across various establishments.

Upon the conclusion of the study, several practical suggestions emerged to address the issue of food wastage. One proposed solution involves utilizing the discarded food to create organic manure, thereby contributing to sustainable agricultural practices. Another recommendation is to donate the excess food to cattle farmers, providing a valuable resource for animal consumption. Additionally, it was suggested that, on occasion, leftover food could be distributed among the hotel's workers, minimizing waste and fostering a sense of community within the workplace. These thoughtful suggestions aim to not only reduce food wastage but also promote environmentally friendly and socially responsible practices within the hotel industry.

9. CONCLUSION:

Every hotel owner does not intend to squander food, but it will be wasted for one reason or another, and they will be responsible for it. It will be easier to comprehend the strategies of reusing waste food if you consult research. The primary actors, whom we refer to as customers, should be educated or informed of the issue of food waste. The research also reveals how our society treats food when consuming it. Because of its preference and decoration, the growing acceptance of western cuisine style has caused consumers to offer more food on their plates, resulting in food waste. However, we should not squander food as much as possible as humans. People should start saving food and donate it to those who are truly in need as a result of seeing starvation in society.

10. REFERENCES:

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Received on 10.08.2023 Modified on 17.11.2023

Asian Journal of Management. 2024;15(1):57-61.

DOI: 10.52711/2321-5763.2024.00010