Case study identifies challenges in food waste management practices in restaurants, suggesting vital improvements.
Rapid urbanization and the expanding hospitality sector have led to a significant increase in food waste, posing complex social, environmental, and economic challenges. This study evaluates food waste generation and management practices in five restaurants in Rawalpindi, Pakistan, which produce approximately 1,000 tons of waste daily, with 60% being food waste. Findings indicate that only two establishments utilize effective waste management strategies, revealing a critical gap in sustainable practices. The research advocates for innovative techniques like waste segregation and recycling to enhance resource recovery and mitigate food waste contributions to landfills, emphasizing the need for improvements in the hospitality sector.
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Ilmas et al. (2025) studied this question.
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