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What a waste: investigating restaurant food waste in the Cape Winelands District, South Africa
Thesis (MA)--Stellenbosch University, 2024.
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| Format: | Thesis |
| Language: | English |
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Stellenbosch : Stellenbosch University
2024
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| _version_ | 1867613924449320960 |
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| access_status_str | Open Access |
| author | Van Zyl, Marion |
| author2 | Visser, Gustav Etienne |
| author_browse | Van Zyl, Marion Visser, Gustav Etienne |
| author_facet | Visser, Gustav Etienne Van Zyl, Marion |
| author_sort | Van Zyl, Marion |
| collection | Thesis |
| dc_rights_str_mv | Stellenbosch University |
| description | Thesis (MA)--Stellenbosch University, 2024. |
| format | Thesis |
| id | oai:scholar.sun.ac.za:10019.1/130613 |
| institution | Stellenbosch University (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:43:52.525Z |
| license_str | Other — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from SUNScholar — Stellenbosch University Repository |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Stellenbosch : Stellenbosch University |
| publisherStr | Stellenbosch : Stellenbosch University |
| record_format | dspace |
| source_str | SUNScholar — Stellenbosch University Repository |
| spelling | oai:scholar.sun.ac.za:10019.1/130613 What a waste: investigating restaurant food waste in the Cape Winelands District, South Africa Van Zyl, Marion Visser, Gustav Etienne Van Rompaey, Anton Stellenbosch University. Faculty of Arts and Social Sciences. Dept. of Geography and Environmental Studies. Food waste Hospitality industry -- South Africa -- Cape of Good Hope Food industry and trade -- Waste disposal Food industry and trade -- Waste minimization Food industry and trade -- Economic aspects Circular economy Food industry and trade -- Environmental aspects UCTD Thesis (MA)--Stellenbosch University, 2024. ENGLISH ABSTRACT: Food waste negatively impacts the environment, society, as well as the economy. However, food waste is an inevitable occurrence, especially in the restaurant industry. In recent years, food waste has received growing interest from academics, non-governmental organisations, as well as local and national policymakers; all seeking solutions to address the problem. This study investigated the inevitable issue of organic waste occurring in the restaurant sector and has focused specifically on food waste. The restaurants that were investigated were all situated in the Cape Winelands District of South Africa. A literature study was conducted to investigate the issue of food loss and waste and how this was managed globally as well as locally. Waste management practices in the restaurant sector, were also investigated. Key findings of the literature study were then used to compile a questionnaire to delve deeper into the issue of food waste in and the management thereof by the qualitatively selected restaurants situated in the study area. The establishments were identified with the help of the EatOut restaurant guide, which categorises restaurants based on price. The same categories were applied in this study as this enabled the researcher to distinguish which restaurant categories wasted more food and which managed waste more efficiently. The raw data was then imported to SSPS software for analysis. The study’s results were primarily compared and discussed in terms of the food recovery hierarchy and the restaurant food waste map. The results indicated that, while food waste mitigation and prevention actions existed, these were not necessarily the best methods available in managing food waste. With the emergence of new legislation and goals, the restaurant sector must adopt circular economy practices to meet both the Western Cape Governments organic waste ban and the United Nations Sustainable Development Goals. A food waste management system is an effective way to manage food waste. However, the study found that most of the restaurants did not have food waste management systems in place. This is a major concern, because without having a food waste management system in place, food waste will eventually be landfilled, causing further harm to the environment. The study found that food waste in restaurants occurred in three distinct stages: during kitchen preparation, service and last during client’s consumption. The investigation found that food waste mostly occurred due to three reasons, namely that guests did not request takeaway boxes, that food was wasted during food preparation, and that spoilage happened due to expired shelf life. Given this data, it was evident that the primary source of food waste in the studied restaurants stemmed from kitchen activities. When taking the different restaurant categories into account, the results indicated that the expensive restaurants managed food waste more efficiently than the cheaper restaurants. However, as restaurants generate a lot of unavoidable waste it became more important that everyone participating in the eating-out phenomenon had to accept responsibility for preventing and managing food waste. This study identified several promising areas for future research which should specifically examine the type and quantity of food waste in different restaurant categories. AFRIKAANSE OPSOMMING: Voedsel wat vermors word het ’n negatiewe impak op die omgewing, die samelewing asook die ekonomie. Voedselvermorsing is egter ’n onvermydelike gebeurtenis in die restaurant sektor. Gedurende die afgelope paar jaar, het voedselvermorsing toenemende belangstelling vanaf akademici, nie nie-regeringsorganisasies, sowel as plaaslike en nasionale beleidmakers gekry ten einde die probleem van voedselvermorsing aan te spreek. In hierdie studie is die onvermydelike kwessie van organiese afval in die restaurantsektor bestudeer en is daar spesifiek op voedselvermorsing gefokus. Die restaurante wat bestudeer is, is almal in die Kaapse Wynland Distrik van Suid Suid-Afrika geleë. ’n Literatuurstudie het die kwessie van organiese voedselafval op plaaslike en globale skaal ondersoek. Die literatuurstudie het ook voedselavalbestuurspraktyke in die restaurantsektor ondersoek. Die sleutelbevindinge van die literatuurstudie is aangewend om ’n vraelys op te stel wat gebruik is om data aangaande voedselafval en die bestuur daarvan in te samel by restaurante wat kwalitatief geïdentifiseer is en in die studie studie-area geleë is. Die restaurante is geïdentifiseer met behulp van ’n restaurantgids, genaamd EatOut wat restaurante kategoriseer op grond van prys. Dieselfde kategorieë is aangewend in die studie aangesien dit die navorser in staat gestel het om te onderskei watter restaurantkategorieë meer voedsel mors en watter van die restaurante voedselafval doeltreffend bestuur. Data wat ingesamel is by wyse van die vraelyste is ingevoer in SPSS-sagteware vir ontleding. Die studie se resultate is hoofsaaklik vergelyk en bespreek in terme van die voedselsherwinningshiërargie asook die voedselafvalkaart van restaurante. Die resultate dui daarop dat, alhoewel metodes om voedselvermorsing te verminder en te voorkom in plek is, dit nie noodwendig die doeltreffendste metodes is om te gebruik nie. Met die inlywing van nuwe wetgewing en doelwitte moet die restaurantsektor sirkulêre ekonomiese praktyke aanneem om beide die Wes Wes-Kaapse regering se verbod om organiese afval na stortingsterreine te stuur asook die Verenigde Nasies se doelwitte vir volhoubare ontwikkeling te bereik. ’n Voedselafvalbestuurspraktyk is ’n effektiewe manier om voedselvermorsing van restaurante te bestuur. Die studie het egter bevind dat die meerderheid van restaurante in die studiegebied nie sodanige praktyke in plek het nie. Dit is ’n groot bekommernis, want sonder voedselafvalbestuurspraktyke eindig voedselafval in stortingsterreine op en veroorsaak dit verdere omgewingskade. Die studie het bevind dat voedselvermorsing in drie afsonderlike stadiums voorkom: tydens kombuisvoorbereiding, kosbediening, en laastens wanneer die kliënt die kos verbruik. Die ondersoek het bevind dat voedselvermorsing weens drie primêre redes voorkom: gaste wat nie hulle oorskietkos in wegneemboksies huis toe neem nie, kos wat vermors word gedurende voorbereiding in die kombuis, en produkte wat se raklewe verval het. Gegewe hierdie data was dit duidelik dat die primêre bron van voedselafval in die bestudeerde restaurante afkomstig van kombuis aktiwiteite was. Met inagneming van die verskillende restaurantkategorieë, dui die resultate daarop dat duurder restaurante voedselafval beter bestuur as goedkoper restaurante. Restaurante genereer egter baie onvermydelike voedselafval, wat dit uiters belangrik maak dat elke persoon wat betrokke is by die uiteetverskynsel, verantwoordelikheid moet aanvaar om voedselafval te verminder en doeltreffend te bestuur. Hierdie studie het verskeie areas vir toekomstige navorsing geïdentifiseer; dus word daar voorgestel dat verdere studies spesifiek moet fokus daarop om die tipe en hoeveelheid voedselvermorsing in elke restaurantkategorie, te ondersoek. Masters 2024-02-18T09:37:13Z 2024-04-26T23:59:15Z 2024-02-18T09:37:13Z 2024-04-26T23:59:15Z 2024-03 Thesis https://scholar.sun.ac.za/handle/10019.1/130613 en Stellenbosch University xiv, 199 pages : illustrations application/pdf Stellenbosch : Stellenbosch University |
| spellingShingle | Food waste Hospitality industry -- South Africa -- Cape of Good Hope Food industry and trade -- Waste disposal Food industry and trade -- Waste minimization Food industry and trade -- Economic aspects Circular economy Food industry and trade -- Environmental aspects UCTD Van Zyl, Marion What a waste: investigating restaurant food waste in the Cape Winelands District, South Africa |
| title | What a waste: investigating restaurant food waste in the Cape Winelands District, South Africa |
| title_full | What a waste: investigating restaurant food waste in the Cape Winelands District, South Africa |
| title_fullStr | What a waste: investigating restaurant food waste in the Cape Winelands District, South Africa |
| title_full_unstemmed | What a waste: investigating restaurant food waste in the Cape Winelands District, South Africa |
| title_short | What a waste: investigating restaurant food waste in the Cape Winelands District, South Africa |
| title_sort | what a waste investigating restaurant food waste in the cape winelands district south africa |
| topic | Food waste Hospitality industry -- South Africa -- Cape of Good Hope Food industry and trade -- Waste disposal Food industry and trade -- Waste minimization Food industry and trade -- Economic aspects Circular economy Food industry and trade -- Environmental aspects UCTD |
| url | https://scholar.sun.ac.za/handle/10019.1/130613 |
| work_keys_str_mv | AT vanzylmarion whatawasteinvestigatingrestaurantfoodwasteinthecapewinelandsdistrictsouthafrica |