Challenges and Management of Restaurant Waste in Shah Alam


  • Clarissa Carol D’cruz



As the food industry continues to flourish, so will its waste. Research has indicated that decision makers in
the food industry do not perceive food waste as a problem nor intend to tackle it. Thus, the aim of this
research is to determine perceptions on food waste, to study intentions on food waste mitigation and food
surplus management practices as well as to study about food waste management practices among casual
dining restaurant managers in Shah Alam. Using convenience sampling and a self-administered online
questionnaire, 113 (N) casual dining restaurant managers were given the survey. Using descriptive
statistics, the results revealed that the mean score for perceptions ranges from 4.13 - 4.72 (high - very high
agreement level), indicating that food waste is perceived as an issue. Mean scores ranging from 4.01 - 4.6
(high - very high agreement level) and 3.95 - 4.26 (high - very high agreement level) were obtained for
intentions on food waste mitigation and food surplus management practices respectively, indicating that
there are intentions for both aspects. The findings also revealed that food waste management practices are
being done by the majority as the mean score obtained ranges from 3.84 - 4.69 (high - very high agreement
level). The findings highlighted that food waste is perceived as an issue and that there are intentions to
tackle it. This was reflected in the practices which are being done to manage food waste and surplus.
Nevertheless, it is recommended that the effectivity of food waste management practices be measured to
determine the extent to which it actually aids in mitigating waste, since food waste is still a major issue in
the restaurant industry.