An exploration of sustainable food waste management in restaurants through the application of Social Practice Theory

Restaurants represent a major part of the hospitality and food services sector, therefore, food waste restaurants was the focus of this research. This study provided in-depth research utilising Social Practice Theory on the issue of food waste in restaurants, with the aim of identifying key target areas for food waste reduction by focusing on the managerial role and understanding the customers’ involvement in reducing and managing food waste. Findings emphasised the role of people, such as restaurant managers, and staff, collectively on how practices and performances can be changed in creating more sustainable food waste management or pro-environmental behaviours.