Post-Consumer Food Waste Generation in Restaurants within Beirut

Abstract

Food loss and waste occur along the food supply chain, negatively impacting the environment and the global economy. Additionally, these losses and wastes impact the global food and nutrition security, as one in eight people suffer from undernourishment worldwide. There is a recently growing focus on tackling this issue to mitigate or handle the waste generated and limit its repercussions.

In the Arab world, where the dependency on imports is rising, and the potential of increasing local food production is restricted, addressing food loss and waste is substantial. In Lebanon's case, some research has been conducted on household food waste generation, while data on post-consumer plate waste in the foodservice sector remains scarce.

In this study, managers from a representative sample of 222 restaurants within administrative Beirut were surveyed about food waste generation. Besides, post-consumer food waste – plate food waste – was measured to establish baseline information. The drivers for waste generation were examined, including the type of cuisine, kind of service, and menu planning, which were significantly associated with the amount of post-consumer food waste generated.

Based on the surveyed restaurants, it is estimated that 1,620 tons of organic waste, mainly plate waste, are generated per year, equivalent to 0.15% of Lebanon's total organic waste on average. Lebanese cuisine restaurants serving Mediterranean Mezze generate about 34 Kg of organic waste per day more than restaurants that serve international non-Lebanese cuisine. In comparison, fine diners generate 23 Kg per day more than casual diners. Finally, outlets, where menu planning is considered ineffective at reducing food waste generate 18 Kg more than outlets where menu planning is considered highly effective at plate waste reduction.

Based on our findings, the amount of plate waste generated in Beirut is alarming. Future research is still needed to create baseline information at the national level.