Sustainable Culinary Conservation: Pioneering Efforts to Minimize Food Waste in Ghana's Fast-Food Industry

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F24%3A101345" target="_blank" >RIV/60460709:41340/24:101345 - isvavai.cz</a>

Result on the web

<a href="https://onlinelibrary.wiley.com/doi/10.1002/sd.3289" target="_blank" >https://onlinelibrary.wiley.com/doi/10.1002/sd.3289</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/sd.3289" target="_blank" >10.1002/sd.3289</a>

Result language

angličtina

Original language name

Sustainable Culinary Conservation: Pioneering Efforts to Minimize Food Waste in Ghana's Fast-Food Industry

Original language description

Food waste presents a significant challenge to sustainable development, with fast-food enterprises playing a major role in this issue. This study explores the complexities of food waste management among fast-food vendors in Ghana's Ashanti region, providing insights into the quantity, determinants, mitigation strategies, and economic impacts of food waste. Using a mixed-method approach that includes food waste audits and surveys, we estimated the annual food waste at approximately 464?MT. Key factors influencing waste generation include education, experience, and waste management training. Demand forecasting and inventory management emerged as crucial strategies for mitigating waste, underscoring the importance of proactive planning in reducing food waste. Despite these efforts, waste disposal remains a prevalent issue, highlighting the need for more comprehensive recycling or anaerobic digestion solutions to address environmental and societal costs. Our findings indicate that enterprises with minimal food waste achieve higher profitability and larger employee sizes, demonstrating the economic advantages of effective waste reduction. Based on this evidence, we recommend five practical policies to tackle food waste challenges: implementing education and training programs, providing financial incentives, launching public awareness campaigns, enforcing regulatory measures, and fostering partnerships. By adopting these policies, policymakers and stakeholders can support fast-food vendors in adopting sustainable practices, advancing broader sustainability goals, and building a more resilient and equitable food system.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

SUSTAINABLE DEVELOPMENT

ISSN

0968-0802

e-ISSN

0968-0802

Volume of the periodical

-

Issue of the periodical within the volume

Not indicated

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

29

Pages from-to

1-29

UT code for WoS article

001370164200001

EID of the result in the Scopus database

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