Food waste is a critical global issue with significant environmental, economic, and social implications. This study investigates the factors influencing consumer food waste behavior in restaurants within the Bolgatanga Municipality of Ghana. The research aims to identify the types of food commonly wasted, analyze the influence of restaurant practices such as portion sizes and menu types, explore consumer awareness and attitudes toward food waste, and recommend strategies for reducing waste. A quantitative research design was employed, utilizing semi-structured questionnaires distributed to 200 respondents. The findings reveal that staple carbohydrates (rice, banku, fufu) are the most frequently wasted foods (Mean=4.36), primarily due to oversized portions, which were identified as the most significant driver of waste (Mean=4.19). Buffet-style dining was associated with higher waste (Mean=3.20) compared to plated meals, while food quality issues also contributed significantly to uneaten food. The study highlights that restaurant practices, particularly portion sizes and menu complexity, play a pivotal role in food waste generation. Despite 65% of consumers reporting feelings of guilt about wasting food, awareness of the environmental impacts remains limited (Mean=2.70). Key recommendations include introducing flexible portion sizes, simplifying menus, training staff to guide customers on portion choices, and improving food preparation techniques. Additionally, leveraging technology and establishing community food donation programs are proposed as practical solutions. This study contributes to the understanding of food waste dynamics in the hospitality sector, particularly in non-Western contexts, and provides actionable insights for restaurants, policymakers, and consumers to collaboratively address this pressing issue.
Asampana et al. (Thu,) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: