Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco
The present work concerns the development of a food waste prevention strategy in a restaurant operating within a hotel in the city of Saidia in Eastern Morocco. The food service sector was chosen for this study because it is the second highest contributing sector to food waste on the global scale. T...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
|
| Series: | E3S Web of Conferences |
| Subjects: | |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/01/e3sconf_joe32023_02009.pdf |
| _version_ | 1797938506969907200 |
|---|---|
| author | Omari Abdelouadoud Chafi Abdelhafid Mokhtari Ouafae Zraibi Linda Azzakhnini Ikram Ben Cheikh Boumediene Mchiouer Kaoutar El Asri Ouahid |
| author_facet | Omari Abdelouadoud Chafi Abdelhafid Mokhtari Ouafae Zraibi Linda Azzakhnini Ikram Ben Cheikh Boumediene Mchiouer Kaoutar El Asri Ouahid |
| author_sort | Omari Abdelouadoud |
| collection | DOAJ |
| description | The present work concerns the development of a food waste prevention strategy in a restaurant operating within a hotel in the city of Saidia in Eastern Morocco. The food service sector was chosen for this study because it is the second highest contributing sector to food waste on the global scale. Therefore, the role it plays in environmental pollution should not be neglected. The food waste prevention strategy adopted in this work consisted in performing a food waste audit at first. Then, the purchasing, storage, and handling conditions of food were improved. Finally, waste sorting was performed. The average daily food waste generated by the case study restaurant was 320.3 kg/day. The highest amount of average daily food waste (166.7 kg/day) was generated during food preparation, while storage waste had the lowest amount (30.1 kg/day). The most wasted food commodities were vegetables (50.8 kg/day), fruits (47.1 kg/day), sauces (39.9 kg/day), and cereals (38.4 kg/day). While the least wasted food commodities were eggs (10.2 kg/day) and dairy products (11.7 kg/day). The majority of the food waste generated in this study was avoidable, and fish and seafood were the food commodities with the lowest Eco-efficiency (high cost – high waste). The food waste percentage decreased from 35% to 20% within approximately 4 months following the execution of the food waste prevention strategy. |
| first_indexed | 2024-04-10T19:00:46Z |
| format | Article |
| id | doaj.art-feafa293971645dbb06489f0b565d429 |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-04-10T19:00:46Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-feafa293971645dbb06489f0b565d4292023-01-31T09:53:21ZengEDP SciencesE3S Web of Conferences2267-12422023-01-013640200910.1051/e3sconf/202336402009e3sconf_joe32023_02009Development of a food waste prevention strategy: a case study in a hotel in Eastern MoroccoOmari Abdelouadoud0Chafi Abdelhafid1Mokhtari Ouafae2Zraibi Linda3Azzakhnini Ikram4Ben Cheikh Boumediene5Mchiouer Kaoutar6El Asri Ouahid7Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed First UniversityLaboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed First UniversityLaboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed First UniversityLaboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed First UniversityLaboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed First UniversityLaboratory of Applied Geosciences, Faculty of Sciences, Mohammed First UniversityLaboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed First UniversityMicrobial Biotechnology and Plant Protection laboratory, Ibn Zohr UniversityThe present work concerns the development of a food waste prevention strategy in a restaurant operating within a hotel in the city of Saidia in Eastern Morocco. The food service sector was chosen for this study because it is the second highest contributing sector to food waste on the global scale. Therefore, the role it plays in environmental pollution should not be neglected. The food waste prevention strategy adopted in this work consisted in performing a food waste audit at first. Then, the purchasing, storage, and handling conditions of food were improved. Finally, waste sorting was performed. The average daily food waste generated by the case study restaurant was 320.3 kg/day. The highest amount of average daily food waste (166.7 kg/day) was generated during food preparation, while storage waste had the lowest amount (30.1 kg/day). The most wasted food commodities were vegetables (50.8 kg/day), fruits (47.1 kg/day), sauces (39.9 kg/day), and cereals (38.4 kg/day). While the least wasted food commodities were eggs (10.2 kg/day) and dairy products (11.7 kg/day). The majority of the food waste generated in this study was avoidable, and fish and seafood were the food commodities with the lowest Eco-efficiency (high cost – high waste). The food waste percentage decreased from 35% to 20% within approximately 4 months following the execution of the food waste prevention strategy.https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/01/e3sconf_joe32023_02009.pdfeco-efficiencyenvironmental pollutionfood service sectorfood waste |
| spellingShingle | Omari Abdelouadoud Chafi Abdelhafid Mokhtari Ouafae Zraibi Linda Azzakhnini Ikram Ben Cheikh Boumediene Mchiouer Kaoutar El Asri Ouahid Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco E3S Web of Conferences eco-efficiency environmental pollution food service sector food waste |
| title | Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco |
| title_full | Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco |
| title_fullStr | Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco |
| title_full_unstemmed | Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco |
| title_short | Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco |
| title_sort | development of a food waste prevention strategy a case study in a hotel in eastern morocco |
| topic | eco-efficiency environmental pollution food service sector food waste |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/01/e3sconf_joe32023_02009.pdf |
| work_keys_str_mv | AT omariabdelouadoud developmentofafoodwastepreventionstrategyacasestudyinahotelineasternmorocco AT chafiabdelhafid developmentofafoodwastepreventionstrategyacasestudyinahotelineasternmorocco AT mokhtariouafae developmentofafoodwastepreventionstrategyacasestudyinahotelineasternmorocco AT zraibilinda developmentofafoodwastepreventionstrategyacasestudyinahotelineasternmorocco AT azzakhniniikram developmentofafoodwastepreventionstrategyacasestudyinahotelineasternmorocco AT bencheikhboumediene developmentofafoodwastepreventionstrategyacasestudyinahotelineasternmorocco AT mchiouerkaoutar developmentofafoodwastepreventionstrategyacasestudyinahotelineasternmorocco AT elasriouahid developmentofafoodwastepreventionstrategyacasestudyinahotelineasternmorocco |