Food Waste Management : 3R Approach in Selected Family-Owned Restaurants

Food waste is an interesting area to evaluate. Studies by the United States Environmental Protection Agency (“USEPA”) revealed that 34 million tons of food was wasted in 2010. Food waste has a direct impact to a country’s economy, including environmental consequences. Substantial reduction in food waste may hold food price from increasing. For restaurants, savings on excessive food consumption means widening operating margins. At the same time, this reduces food waste. This issue is interesting to note real practices and understanding of food waste management. This study attempts to determine whether there is any correlation in application of food waste management through Reduce, Reuse, Recycle (“3Rs”), in achieving better business performance, helping the environment, and attaining community engagement. This paper focuses on food waste management by analyzing 3Rs application in selected family restaurants. Thus, the methodologies used were quantitative and qualitative methods. It was found out that the implementation of food waste management through 3Rs method was correlated with benefits. In addition, it was revealed that the awareness level of people who work in food and beverage industry, especially restaurants’ operators, tended to be low in facing the food waste management issue. In conclusion, knowledge and education about food waste management method application to maintain environmental cleanliness is valued greatly and essential, starting with a restaurant’s owner and all other key personnel. If each individual is about to be given information and educated diligently and consistently practice, it will surely bring good impact both toward business, people, and environment