Seasonal characterization of packaging and food waste in a restaurant using direct weighing method

Environmental problems are increasing on a global scale, further highlighting the importance of research on waste management. Effective solid waste management requires responsibility at all levels, from individuals to global sys-tems. Identifying waste sources and quantifying waste amounts are critical for developing realistic reduction strategies. In this study, packaging and food waste generated in a restaurant located in the Alanya district of Antalya Province, a major tourist destination in Turkey, were measured daily over one year using the direct weighing method. At the end of the study, the total waste amount was determined to be 8754 kg/year, with 56% organic, 34% paper/cardboard, 8% plastic, 1% glass, and 1% metal. Results indicated that the per capita waste amount increased during the summer tourist season and that waste composition varied with customer diversity. Unlike many previous studies relying on sur-vey-based approaches, this research employed direct measurement and daily source-based waste characterization, offering more accurate and actionable data for solid waste management in the food service sector.