Risk Management Model For Food Waste Reduction Among Restaurants

Muhamad Ammsyar Harith, Rani Mahwish, Muhammad Kashif Shad, Bilal Mukhtar

Abstract


The aim of this study is to examine and implement a food waste risk management model for food waste reduction among the Malaysian restaurants in Seri Iskandar, Perak. The food waste risk management model was segmented into food waste awareness, staff training, menu planning, and food waste monitoring. The study utilized a quantitative research approach and collected data from 190 Malaysian restaurants by incorporating the Five-point Likert scale. For data analysis, this study utilized the Smart PLS4.0. The findings show that the developed risk management model significantly and positively impacts food waste reduction. The study's findings can assist in fostering risk management strategies to lower food waste reduction, which further leads to lower food procurement and disposal costs.

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References


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