Food Waste Management in New Zealand Cafés: A Case Study - Epiphany Cafés
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Authors
Epifanio, Mark
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Degree
Master of Applied Management
Grantor
Southern Institute of Technology
Date
2023
Supervisors
Hill, Robyn
Type
Masters Dissertation
Ngā Upoko Tukutuku (Māori subject headings)
Keyword
Food waste management
Cafe management
Food service industry
Cafe management
Food service industry
ANZSRC Field of Research Code (2020)
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Abstract
One of the major challenges in the hospitality sector that needs to be addressed is food waste management. The study attempts to pinpoint the causes of food waste, both pre- and post-consumer, as well as the effects and difficulties associated with reducing food waste on the scale of a café. Additionally, the research will suggest several methods and procedures for the management of food waste in the food and beverage sector. This study looked at the way food waste was handled in the kitchens of Epiphany cafes and offered some recommendations for an improved system. The study's primary methodology was qualitative research. An in-depth analysis of the Epiphany cafes' food waste management system was provided using a pragmatic research approach. Interviews and observations served as the main data-gathering methods using a case study methodology. There were twelve cafes studied. With the intention of providing a general picture of food waste management, interviews, and observations with the staff members of Epiphany cafes were organised. The research discussed the reasons behind food waste at Epiphany cafés as well as its effects, difficulties, and potential solutions. Based on the interviewees' responses, the notes from the observations, and the theories, several recommendations are made to enhance the overall method of dealing with food waste at the cafés. The overview of the research findings and recommendations was presented in the conclusion. The suggestions for improved food waste prevention and reduction cover a variety of techniques, including the implementation of a system for measuring food waste and regular food plan reviews, increasing customer and employee awareness, staff training, clever reusing of food waste, and appropriate recycling. The conclusion also included remarks on the research procedure and suggestions for potential future research. By conducting a food waste monitoring audit at the Epiphany cafes, further research can be conducted utilising quantitative research. Future case studies of Epiphany cafes may benefit from other study methodologies that employ more thorough observation and data collection techniques to provide reliable and detailed data. Covid 19's effects were not taken into consideration, and they could differ according to the region and type of café business.
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CC BY-NC Attribution-NonCommercial 4.0 International