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Incorporating findings from 74 meticulously selected studies, this analysis delves into the complex challenge of measuring food waste (FW) in the food service industry (FSI). The objectives are to aggregate findings on FW quantities, scrutinize quantification methods, identify research gaps, and outline key areas for future exploration. The analysis uncovers an average FW of 167.2 g (min 4.7 g, max 1100 g, standard deviation 202) per meal (26.1%), with studies focusing on plate waste indicating an average of 125.0 g (min 4.7 g, max 292 g, standard deviation 97.3) per meal (29.0%). Variability stems from FW quantification from diverse terminology, inconsistent methodologies, and contextual factors, revealing a lack of standardized concepts. Geographic and sub-sector differences further contribute to the variation in reported FW quantities, affecting the generalizability and comparability of quantities across different FSI establishments and studies. Notably, the majority of the articles offer case-specific insights, limiting their relevance to broader FW generation estimates at the local, national, or sectoral level. Beyond the need for precise quantification, the study acknowledges that the primary challenge lies in addressing wasteful behavioral drivers and actions. Within this perspective, this study underscores the influential role of sociocultural factors and behavioral tendencies and advocates for the need for a deeper understanding of FW generation to formulate practical, sustainable FW prevention strategies. This study provides essential groundwork for harmonizing quantification techniques and guides policymakers and industry stakeholders for the development of practical policies and targeted measures and interventions to effectively reduce FW in the FSI.
Vardopoulos et al. (Fri,) studied this question.