WASTE MANAGEMENT CATERING
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Abstract
This article analyzes waste management practices in the catering industry, focusing on food waste, packaging waste, and operational waste. Using surveys, observations, and literature review, the study identifies current challenges and evaluates the effectiveness of sustainable waste-reduction strategies. The findings show that digital tracking systems, staff training, portion control, and recycling programs significantly reduce waste generation. Recommendations are provided to support catering businesses in improving sustainability, reducing costs, and minimizing environmental impacts.
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References
FAO. (2021). Global Food Waste Report.
UNEP. (2022). Guidelines for Sustainable Food Service Operations.
WRAP. (2023). Food Waste Reduction in Catering Services.
Smith, L., & Thompson, R. (2020). “Sustainable Waste Practices in the Hospitality Industry.” Journal of Environmental Management, 55(3), 210–224.
Green, P. (2021). Recycling and Waste Minimization in Commercial Kitchens. EcoPress Publishing.