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A Comprehensive Review of Food Waste Management Strategies in the Food Service Industry
Abstract
Food waste presents a severe sustainability challenge. Of the food produced globally, 30% is wasted, and if no significant improvement is made, this figure is expected to double by 2050. With the continuous growth of the hospitality sector, an increasing amount of waste, particularly food waste, is generated. Globally, the hospitality industry is the third-largest contributor to food waste. Food waste mitigation is fundamental to the sustainable improvement of the food service industry, owing to its adverse consequences and ethical concerns. For this reason, there is an increasing demand for practical solutions in the food service industry. Establishments in the food service industry can make a significant contribution to global sustainability efforts by creating partnerships with stakeholders and providing educational programs aimed at waste reduction to employees and consumers. Several food service establishments actively implement measures to minimize waste and recognize and accept their responsibilities.
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