Affiliation:
1. Management Department, College of Business Administration, King Faisal University, Al-Ahsaa 31982, Saudi Arabia
2. Hotel Management Department, Faculty of Tourism and Hotel Management, Helwan University, Cairo 12612, Egypt
3. Hotel Management Department, Higher Institute for Specific Studies, Future Academy, Cairo 11771, Egypt
Abstract
Background: The proportion of food waste in the Kingdom of Saudi Arabia, particularly in food service outlets, sends an important and urgent call for a holistic model to either prevent or at least properly manage this high level of food waste. This study draws on the European Union Waste Hierarchy Framework and the United States Environmental Protection Agency Food Recovery Framework to develop a holistic model to manage the high rate of food waste in Saudi food service outlets. Methods: This study adopted the Standards for Reporting Qualitative Research using one-to-one interviews with food service experts to explore the current and appropriate practices for food waste prevention. The in-depth interviews discussed the implementation of the 5Rs hierarchy, which includes reducing food surplus and waste at the source, redistributing food surplus to needy people, reusing food surplus/waste, recycling food waste, and recovering food waste benefits, i.e., bioenergy production. Results: The successful implementation of the 5Rs hierarchy depends on effective collaboration between the key stakeholders, i.e., policy makers, food industry administrators, non-governmental organizations, and customers. The effective management of the food supply chain is also vital to avoid food surplus and prevent waste in food service outlets. Additionally, sustainable production by staff and responsible consumption by consumers contribute effectively to the implementation of the 5Rs model, which contributes to the achievement of zero food waste and, ultimately, to sustainable development. Conclusions: This study provided a novel hierarchy model, which has five tiers, aiming to avoid food waste. The successful implementation of this model will lead to several significant positive impacts on the economy, community, and environment.
Funder
Deanship of Scientific Research, Vice Presidency for Graduate Studies and Scientific Research, King Faisal University, Saudi Arabia
Subject
Management, Monitoring, Policy and Law,Waste Management and Disposal,General Materials Science
Reference40 articles.
1. (2023, July 03). The Sustainable Development Goals (SDGs), UN. Available online: https://unfoundation.org/?gclid=CjwKCAjw5remBhBiEiwAxL2M929NyejW1VJamJClnuYI1AWDlqObrsifofEWH8gU13v4OU4XSlpirBoC8_EQAvD_BwE.
2. Tsalis, G., Jensen, B.B., Wakeman, S.W., and Aschemann-Witzel, J. (2021). Promoting Food for the Trash Bin? A Review of the Literature on Retail Price Promotions and Household-Level Food Waste. Sustainability, 13.
3. Food waste during Covid-19 lockdown period and consumer behaviour—The case of Greece;Theodoridis;Socio-Econ. Plan. Sci.,2022
4. Drivers of food waste and their implications for sustainable policy development;Thyberg;Resour. Conserv. Recycl.,2016
5. Soma, T., Li, B., and Maclaren, V. (2020). Food Waste Reduction: A Test of Three Consumer Awareness Interventions. Sustainability, 12.