Food waste and its management in the foodservice sector of a developing economy: An exploratory and preliminary study of a sample of restaurants in Iraq

• Published in: Tourism management perspectives 2023-01, Vol.45, p.101048, Article 101048
• Main Authors: Filimonau, Viachaslau, Algboory, Hussein, Mohammed, Nameer K., Kadum, Hana, Qasem, Jamal M., Muhialdin, Belal J.
• Format: Article
• Language: English
• Subjects: Consumer behaviour; Environmental impact; Food waste; National culture; Restaurant
• ISSN: 2211-9736; 2211-9744
• DOI: 10.1016/j.tmp.2022.101048

The study explores the challenge of food waste in the commercial foodservice sector of a major developing economy in the Middle East, Iraq. It responds to the Food Waste Index report 2021 by the United Nations Environment Programme which has called for more accurate data-based assessments of wastage in national foodservice sectors of developing nations. Via mixed methods research design consisting of direct measurements, in-situ observations and managerial interviews, the study provides first preliminary benchmarks of food waste in three categories of Iraqi restaurants and explains the reasons for discrepancy in estimates. The study showcases national culture as one of the main underlying causes of food waste in Iraqi foodservices. The study highlights the approaches to food waste management that can be categorised as novel/effective for the market of the Middle East. The study elaborates on how intra-sectorial and cross-country adoption of these approaches can be operationalised and promoted. •An ‘average’ Iraqi restaurant wastes 25 t of food per year.•Plate waste accounts for the largest proportion of food waste.•Plate waste is excessive in restaurants specialising in traditional, eastern cuisine.•Customer over-ordering, large portions and free extras are the main causes of food waste.•Cultural habits of Iraqi consumers contribute the most to food waste.