Innovative management practices towards waste reduction in food service establishments of Klang Valley in Malaysia
Every year about billion tons of foods are wasted globally. The problem of food waste is increasingly attracting the attention of the issues related to healthy and sustainable food. Food waste also becoming a significant issue for the socio-economic aspects of Malaysia through environmental de...
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Research Publishing Academy
2020
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| Online Access: | http://irep.iium.edu.my/83131/7/83131%20Innovative%20Management%20Practices%20towards%20Waste%20Reduction%20in%20Food.pdf http://irep.iium.edu.my/83131/ https://rpajournals.com/wp-content/uploads/2020/06/IJEKM-2020-02-10.pdf https://doi.org/10.37227/ijekm-2020-02-10 |
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my.iium.irep.831312020-11-11T08:47:18Z http://irep.iium.edu.my/83131/ Innovative management practices towards waste reduction in food service establishments of Klang Valley in Malaysia Haque, A. K. M. Ahasanul Kabir, Sardar Md Humayun Rahman, Mohammad Moshiur HB801 Consumption. Demand Every year about billion tons of foods are wasted globally. The problem of food waste is increasingly attracting the attention of the issues related to healthy and sustainable food. Food waste also becoming a significant issue for the socio-economic aspects of Malaysia through environmental degradation. Therefore, it is required to determine the innovative management practices that are intended to reduce the food wasted during the different stages of the supply chain: from the first steps in the production and storage up to the product cooked and ready to be consumed by customers. The purpose of this study was to determine the innovative food management practices that can contribute to the prevention or reprocessing of food waste in foodservice establishments. The study has been conducted by qualitative content analysis. An individual depth interview method has been applied to collect data from six food supply chain managers in different restaurants and cafeterias operating in Klang valley area of Malaysia. Data has been analyzed systematically using Nvivo version 12 computer program. The study found that there is a significant lack of priorities in management practices regarding food waste reduction and knowledge gap by the foodservice operators in line with sustainable food consumption. Such a study is necessary to come up with creative ideas on how food waste can be reduced in the retail foodservice industry. Reducing food waste and implementing innovative food waste management practices can be beneficial for any member of the global ecological community. Research Publishing Academy 2020 Article PeerReviewed application/pdf en http://irep.iium.edu.my/83131/7/83131%20Innovative%20Management%20Practices%20towards%20Waste%20Reduction%20in%20Food.pdf Haque, A. K. M. Ahasanul and Kabir, Sardar Md Humayun and Rahman, Mohammad Moshiur (2020) Innovative management practices towards waste reduction in food service establishments of Klang Valley in Malaysia. International Journal of Education and Knowledge Management, 3 (3). pp. 1-12. ISSN 2616-5198 E-ISSN 2616-4698 https://rpajournals.com/wp-content/uploads/2020/06/IJEKM-2020-02-10.pdf https://doi.org/10.37227/ijekm-2020-02-10 |
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Malaysia |
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| language |
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| topic |
HB801 Consumption. Demand |
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HB801 Consumption. Demand Haque, A. K. M. Ahasanul Kabir, Sardar Md Humayun Rahman, Mohammad Moshiur Innovative management practices towards waste reduction in food service establishments of Klang Valley in Malaysia |
| description |
Every year about billion tons of foods are wasted globally. The problem of food waste is
increasingly attracting the attention of the issues related to healthy and sustainable food. Food
waste also becoming a significant issue for the socio-economic aspects of Malaysia through
environmental degradation. Therefore, it is required to determine the innovative management
practices that are intended to reduce the food wasted during the different stages of the supply
chain: from the first steps in the production and storage up to the product cooked and ready to be
consumed by customers. The purpose of this study was to determine the innovative food
management practices that can contribute to the prevention or reprocessing of food waste in
foodservice establishments. The study has been conducted by qualitative content analysis. An
individual depth interview method has been applied to collect data from six food supply chain
managers in different restaurants and cafeterias operating in Klang valley area of Malaysia. Data
has been analyzed systematically using Nvivo version 12 computer program. The study found that
there is a significant lack of priorities in management practices regarding food waste reduction and
knowledge gap by the foodservice operators in line with sustainable food consumption. Such a
study is necessary to come up with creative ideas on how food waste can be reduced in the retail
foodservice industry. Reducing food waste and implementing innovative food waste management
practices can be beneficial for any member of the global ecological community. |
| format |
Article |
| author |
Haque, A. K. M. Ahasanul Kabir, Sardar Md Humayun Rahman, Mohammad Moshiur |
| author_facet |
Haque, A. K. M. Ahasanul Kabir, Sardar Md Humayun Rahman, Mohammad Moshiur |
| author_sort |
Haque, A. K. M. Ahasanul |
| title |
Innovative management practices towards waste reduction in food service establishments of Klang Valley in Malaysia |
| title_short |
Innovative management practices towards waste reduction in food service establishments of Klang Valley in Malaysia |
| title_full |
Innovative management practices towards waste reduction in food service establishments of Klang Valley in Malaysia |
| title_fullStr |
Innovative management practices towards waste reduction in food service establishments of Klang Valley in Malaysia |
| title_full_unstemmed |
Innovative management practices towards waste reduction in food service establishments of Klang Valley in Malaysia |
| title_sort |
innovative management practices towards waste reduction in food service establishments of klang valley in malaysia |
| publisher |
Research Publishing Academy |
| publishDate |
2020 |
| url |
http://irep.iium.edu.my/83131/7/83131%20Innovative%20Management%20Practices%20towards%20Waste%20Reduction%20in%20Food.pdf http://irep.iium.edu.my/83131/ https://rpajournals.com/wp-content/uploads/2020/06/IJEKM-2020-02-10.pdf https://doi.org/10.37227/ijekm-2020-02-10 |
| _version_ |
1683230355527565312 |
| score |
13.211869 |