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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

SUSTAINABLE DEVELOPMENT

ISSN

0968-0802

e-ISSN

0968-0802

Svazek periodika

-

Číslo periodika v rámci svazku

Not indicated

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

29

Strana od-do

1-29

Kód UT WoS článku

001370164200001

EID výsledku v databázi Scopus

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