Investigating Dutch and Asian Guest Perspectives on Food Waste in Stravinsky and Love Buffet Restaurants of Twente Area in the Netherlands

Abstract

Food waste is a global challenge that negatively impacts the economy, society, and environment. The main culprit of this problem is the hospitality industry. Factors like plate waste, culture, buffet dynamics, and poor managerial follow-up services contribute to this. This research looks at the different views of Dutch and Asian customers on food in two buffet restaurants, i.e., Stravinsky and Love, based in the Twente area of the Netherlands. The project will identify various guest actions, attitudes, and consciousness about excess food, which would help restaurant managers/owners make better sustainable policies. The study will employ a qualitative approach to gain valuable insights into consumers’ understanding of food wastage. Moreover, NVivo software will be used as a thematic analysis tool to facilitate wider scrutiny of data obtained from interviews and questionnaires. This, therefore, will provide more practical recommendations on how best to reduce food waste in the hotel industry.

Chapter 1

1.0 Introduction

Recently, food wastage has been a problem with multiple dimensions that have attracted attention globally. Chen et al. (2020) stated that food waste is an economic issue worldwide, showing annual losses of $2.6m. This, in turn, has led to increased attention on mitigating this issue. Through various social media and online platforms, consumers can share their opinions on this food waste problem in different settings without fear of victimization. Such have had a significant impact on their eating choices as well as customers’ dietary decisions. A study by Filimon et al. (2020) indicated that many people prefer establishments that exercise more active and sustainable efforts in reducing food waste, such as serving small portions and having composting programs in place. In turn, restaurants prioritizing more sustainable practices tend to be more environmentally conscious, further enhancing their reputation and brand image. Therefore, gaining more crucial insights into the different guest behaviors and attitudes concerning food waste issues will help many restaurants seal the existing gap to align with consumer choices, thus maximizing operational efficiency and ensuring that the environment is conserved.

1.1 Background of the Study

Food waste is an emerging global problem cutting across various industrial sectors, thus resulting in severe economic, social, and environmental impacts. According to the World Economic Forum, the annual cost of food waste is around $9.36 billion annually, of which 12% of this amount can be used to end hunger worldwide. (Dhanker, 2023). According to statistical Analysis provided by the UN Food and Agriculture Organization, around 1.3 billion tons of food produced for human intake is wasted. The statistics are equivalent to a third ratio of global food production (Dhanker, 2023). The Netherlands is ranked as the fifth most significant contributor of food waste in European Union states (Focker, 2022).

In their research, Beretta and Hellweg (2019) found that 13% of the edible waste produced by the Netherlands corresponds to 105-152kg per capita annually. The Food Waste Reduction Alliance in the United States indicated that 37% of food waste is produced due to food services (Rösler et al., 2021). The unprecedented supply-demand ratio, plate waste, buffet leftovers, employee conduct, and the restaurant’s culture influence the enormous food waste in the buffet. Due to this emanating issue, some Buffet restaurants have now developed as standard fare for generous portions and unnecessary food options (Beretta & Hellweg, 2019). However, the majority of restaurants have yet to adopt safety measures on how to reduce food waste.

1.2 Aim of the Research

This research aims to investigate guests’ perspectives on food waste in restaurants by focusing on the attitudes, awareness, and behavior of Dutch and Asian guests.

1.3 Objectives of the Research

The objectives of conducting this research are to:

1. Examine the behaviors and attitudes of Dutch and Asian guests towards food waste through various means, such as leftover management and plate waste
2. Explore the level of Dutch and Asian guests’ awareness of food waste and sustainability in restaurants.

iii.Compare the perspectives of Dutch and Asian guests on food waste in restaurants

1. Provide vital recommendations to restaurant managers and owners based on the findings of this study.

Purpose of the Study.

This study aims to explore the different Asian and Dutch views on food waste in Buffet restaurants located in the Twente region of Russel province. The study adopts a qualitative research design incorporating interviews and questionnaires to understand the various factors influencing the varying guest food waste, thus immensely contributing to the existing limited research.

Chapter 2: Literature Review

2.0 Introduction

This chapter entails a definition of some of the keywords used in the research, a detailed discussion of an overview of food waste in hotels, and the economic and environmental implications of that food waste. Further, the chapter details the guests’ perspectives and behaviors concerning food waste in previous and recent studies.

2.1 Definition of Terms

Food waste- refers to reducing the quantity or quality of waste because of actions or decisions taken by food service providers, consumers, and retailers (United et al.). Similarly, Lai (2023) defines food waste as the loss of food intended for human consumption.

Buffetis is a meal service whereby guests usually self-serve themselves to their fill(Rösler et al., 2021).

Perspectives- refers to how people view or see things (Focker, 2022)

Sustainability is the practice of meeting the needs of the present without compromising the needs of future generations. (Fasting, 2019).

2.2 Food Waste in the Hospitality Industry

Food waste is a complex and ongoing problem that negatively impacts industries and governments worldwide. From a previous study by Sethi et al. (2020), it has been estimated that food wastage is approximately a million to 1.3 billion tonnes a year, thus costing the world about $1 trillion annually. For instance, approximately 8.3 tonnes of food are wasted in the United Kingdom, while an estimated 1.3 million tonnes are lost in Australia (Higuera-Ciapara et al., 2020). On the other hand, food wastage in New Zealand causes the government to incur approximately $568 million lost (Higuera-Ciapara et al., 2020). Similarly, in India, a developing country, food wastage amounts to about 45.35 tonnes, costing the country around INR$ 440 billion (Sethi et al., 2020). Further, a recent study ranked the Netherlands as the fifth-world country in the European Union, with an average food waste of 161 kgs per person (Focker, 2022). This makes food wastage to be a global problem.

The heaviest contributor to this food waste in most countries has been attributed to the hospitality sector. In Europe, nearly 20% of the food produced and around 173 kg is wasted (Focker, 2022). For instance, in Denmark, the hospitality sector contributes around 55% of the total food waste; in Sri Lanka, it is about 79 %( Higuera-Ciapara et al., 2020). Similarly, the hospitality sector in Italy contributes to around 21% of the total food waste. Food waste is often associated with buffet restaurants compared to cafes with minimal waste (Higuera-Ciapara et al. 2020) (Higuera-Ciapara et al., 2020). This is because food wastage can happen at any time after the required ingredients arrive in the kitchen of a large hospitality business. It can either get spoiled since it is not quickly used, it is less, guests need to eat all the food served, there is an ineffective organization, or even clients need to order the right quantities of food. This massive food loss further calls for developing more efficient and strategic ways of curbing the dire situation.

2.3 Economic and Environmental Implications of Food Waste.

Food waste has become a significant problem in modern society, not only in terms of lost economic opportunities but also in terms of its adverse environmental impact. About a third of the food produced globally is estimated to be wasted, with severe consequences facing the planet (Focker, 2022). Food waste’s first and most obvious impact is the resources lost during food production. Producing food requires enormous amounts of land, water, and energy, which are limited in nature (Jeswani et al., 2021). Previous research by Fasting (2019) found that 30% of the total arable land is utilized to farm for food that is eventually wasted. If utilized rightfully, this food waste can feed a rough global estimate of 100 million people suffering from food shortages. Indeed, when food is wasted, all resources are wasted. This, in turn, results in the depletion of resources and the destruction of the environment.

In addition to resources lost during the production process, food waste also causes greenhouse gas emissions. The carbon footprint for Food wastage is equivalent to 3.3 tons of CO2, whereas the bluewater footprint of wasted food is 250 km3, equivalent to three times the volume of Lake Geneva (Hoehn et al., 2021). When food is thrown away, it breaks down in landfills and releases methane, a potent greenhouse gas with a much more significant environmental impact than carbon dioxide. Further, this makes landfills the third largest source of methane emissions in the United States, with food waste significantly contributing to the issue.

Food waste also contributes to biodiversity loss. Food production often involves clearing vast areas, which can destroy natural habitats and loss of wildlife. The conversion of forests, wetlands, and grasslands to agricultural land for food production is a significant cause of species extinction, and food waste worsens the problem (Hoehn et al., 2021). Moreover, food waste has severe economic consequences. Globally, the cost of food waste is estimated at approximately $1 trillion annually (Jeswani et al., 2021). This includes the cost of food production, disposal costs, and lost economic opportunities associated with food that could have been sold or used to feed people. All these issues emanate from food waste.

2.4 Factors Contributing to Food Waste in Restaurants

The food waste generated by many restaurants results from the interaction of multiple factors. One such reason is the widespread and concerning need for greater awareness and knowledge among restaurant owners and managers regarding the significant financial benefits that can be gained from implementing food waste reduction strategies (Filimonau et al., 2020). As highlighted by Wu (2023), the implementation of sustainability principles is greatly hindered by knowledge gaps among restaurant managers. According to Wu’s research, many restaurateurs still need to learn about the significant cost savings that can be achieved by actively adopting waste reduction measures (De Visser-Amundson & Kleijnen, 2019). However, a lack of knowledge of the financial benefits of minimizing food waste makes the restaurant managers and owners unwilling to invest their effort, time, and finance projects to curb the situation.

Likewise, control issues in operating procedures are another factor that causes food waste. These difficulties include anticipating consumer demand, dealing with seasonal changes, excess inventory, and failing to reduce plate waste. These operational nuances highlight the demand for an all-encompassing strategy, considering the changing nature of consumer preferences and consumption trends (Mattila et al., 2020), according to Fasting (2019). , many buffet restaurants are sourced on weekdays for high food wastage compared to weekends when food waste is very little. This results in overproduction, driven by the need to supply, as there are high probabilities of orders arising.

Moreover, many hotels need better food waste tracking abilities and proper monitoring systems. This is due to the challenges that arise when addressing and identifying the areas of food waste, thus complicating the issue (Fasting, 2019). Moreover, there is a high occurrence of errors while preparing and ordering food. This further results in food being taken back and discarded, which translates into increased exposure of food waste to the environment.

2.5 Guest Perspectives Regarding Food Waste

Different guests portray diverse attitudes and behaviors toward food wastage. Also, their perception of the problem varies across individuals. For instance, in their research on customer attitudes towards food waste in service industries such as restaurants, hotels, and catering establishments, De Visser-Amundson and Kleijnen (2019) observed that the majority of customers think that food waste should be avoided because it demonstrates corporate inefficiency and environmental ignorance. Additionally, it was found that consumers can also engage in behaviors that result in food waste due to several factors, such as cultural norms, portion size preferences, and societal pressures.

According to a recent survey, many consumers are highly concerned with the financial costs of wasting food. From the research, 89% of the respondents cited saving money as the primary motivating factor for engaging in waste reduction matters, as throwing away food can translate to wasting money(Rösler et al., 2021). Consequently, many consumers underestimate the potential savings of wasting less on food. However, only 33 % of consumers in the USA believe that they can save at least $1500 annually by minimizing food waste.

.Similarly, in their study on American sentiments on food waste, it was found that 53% of the respondents agreed that there are actions they can implement to tackle the food waste issue. In comparison, 23% said there is little they can do to reduce the food they throw away while dining in hotels(Fasting, 2019). Additionally, 71 % of the respondents reported feeling guilty whenever they threw food away. Furthermore, 60% perceived guilt as one of their key motivators for reducing plate waste(Fasting, 2019). Moreover, from the study, it was found that reducing environmental impact was ranked as the weakest motivator in the reduction of food waste.

Specifically, cultural practices significantly impact consumer food waste behavior. For instance, there were varying cultural perceptions regarding food expectations, size, and processing practices between Asian and European consumers (Russell et al., 2020). According to research conducted in the Netherlands on consumer food waste sharing from 2010 to 2022 (2023), it was found that Dutch communities wasted about 33.4 kg per person each year (Russell et al., 2020)r. Conversely, Asians were discovered to be more conscious about wasting food. Moreover, the research found that the Dutch were more engaged in green consumer and energy-saving behaviors. It was discovered that Dutch women were more positive about saving energy than men; however, they seemed to have the same perspectives as men regarding green consumer behavior. On the other hand, Asians were found to have a strong belief in pro-environmental behavior and are more concerned with the impacts of climate change.

Additionally, situational factors such as formal and buffet dinners influence visitors’ perception of food waste. In most cases, guests overspend and leave plates wasted because they view buffets as abundant, thus needing more personal responsibility for their consumption (Porpino et al., 2019). Generally, about six percent of the food served on a single plate in buffet restaurants is not eaten. Similarly, research in the UK found that there was washing food waste among people below 45 years old, from low social class, and employed full-time (Porpino et al., 2019). Further, families with kids below 15 years were found to waste more food as most children tend to be dissatisfied with the taste of food and serving huge amounts they cannot finish whenever they visit restaurants. Further, Russell et al. (2020) research reported that many guests throw away old and tasteless food that can still be eaten. This is explained by their rooted perception of food quality and safety that affects food waste decisions.

Further, in most cases, people eat for two reasons: hunger(Metabolic) and enjoyment (Hedonic ). When people are hungry, they tend to overserve, thus resulting in more plate waste. Similarly, eating for dforhedonic reasons positively correlates with food intake and Fasting. Usually, the first breakfast served by guests at a new hotel is affected by two reasons, thus resulting in more plate waste. Similarly, a serving during the first visit to a buffet restaurant is driven by hedonic motives as the intention is to explore the rent types of dishes offered. In this case, guests find food items they do not like, thus increasing food waste.

Chapter 3- Project Definition

3.0 Introduction

This chapter discusses the conceptual model that includes a clear statement of the concepts and hypotheses discussed in the literature review section.

3.1 Conceptual Model

This model plays a critical role in providing essential insights into how various variables, such as customer perceptions, social norms, attitudes, economic perspectives, and culture, influence and interact with the phenomenon of food waste in buffet restaurants. One significant aspect of the conceptual model is primarily centered on consumer perception variables. In this case, guest perception refers to the level of knowledge and awareness about food waste issues among restaurant customers (Juvan et al., 2021). In addition, consumers’ attention is essential for nurturing a sustainability culture and changing behavior. This, therefore, calls for focusing on what factors lead to various people’s views so that the options for interventions on raising visitors’ awareness and encouraging responsible practices can be designed.

One of the factors that significantly influences guests’ perspectives about food waste is culture. Culture refers to a collective concept of shared beliefs, values, norms, and (Porpino et al., 2019) (Ruslin et al., 2022). From a perspective of cultural impacts, the way people eat, their consumption style, and restaurant behavior regarding waste disposal are all cultural factors (Ruslin et al., 2022). From previous studies, Asians have been found to have communal dining and sharing, indicating why they are always conscious of food waste practices. On the other hand, the Dutch have personal responsibility and individual choice regarding whatever they decide, thus making them environmentally conscious and less aware of sustainability while making their dining choices. Thus, an understanding of the culturally specific food waste needs to be obtained, and socially-culturally aware strategies are to be developed, allowing diverse social-cultural backgrounds so that stakeholders in different social-cultural situations are engaged.

Another fundamental factor in this model is. Social norms. This means that one can choose the better side of food waste emotionally in terms of emotional preference and evaluation in a sustainable way. (Liang et al., 2021). Attitude is one crucial social norm in a restaurant because it forms the basis on which guests’ perspective of food waste, response to sustainable plans, and tendency to minimize waste in the establishment are built. An optimistic mindset toward reducing food waste and developing efficient waste management strategies complement each other. While the positive attitudes represent a fundamental prerequisite for sustainability, the negative ones affect most successful sustainability and behavior change projects. From an Asian perspective, the pressure to observe the set communal norms and avoid wasteful behavior in front of others greatly reduces food waste (Liang et al., 2021). In contrast, regarding the Dutch, the social pressures to reduce their environmental footprint and make more sustainable choices drive them to reduce food waste.

Incorporating the restaurant environment as the third variable of the conceptual model is alike. This is to the guests’ discernable food consumption and restaurant waste production. They also include serving size and disposal of leftovers (Liang et al.,2021). In most buffet restaurants, the Asian Buffet usually comprises a large variety of dishes served in small portions, leading to overdoing due to the need to taste different food types. On the other hand, the Dutch buffet usually mainly comprises locally sourced and fresh ingredients with clear labels and control measures.

It is also noteworthy that the conceptual model portrays the dynamic interaction of critical variables and their interconnection with existing food waste issues. Personal factors toward food waste, to a greater extent, influence their perspective on food waste (Liang et al., 2021). Asians usually value the need not to waste food due to their strong cultural upbringing. Moreover, they tend to feel more ashamed and guilty about food waste. Contrary to this, previous studies have indicated that the Dutch prefer high-quality and fresh food despite their environmental awareness.

Further, the conceptual model focuses on economic factors as a major influence on guests’ perspectives on food waste. The majority of the majority of people who waste food save money (Liang et al., 2021). This is because they compared wasting food to wasting money, which should not be the case. Further, in a buffet restaurant context, other characteristics influencing food waste reduction behavior and customers’ attitudes include restaurant type, price, cuisine, service quality, and radiographic characteristics.

3.2 Hypothesis

Through this study, the following hypotheses will be tested:

Hypothesis 1 –Buffet Restaurants guests from Asian and Dutch communities differ in the total amount of food waste they generate

Hypothesis 2 – Asian guests generate more food waste when there is an increase in the number of people in a dining area.

Hypothesis 3- More buffet setups in restaurants result in more food waste

Hypothesis 4- Guests with positive attitudes towards food waste practice more portion control measures as well as leftover management

1. Customers’ awareness of sustainable food practices is positively correlated with their attitudes toward efforts to reduce food waste in restaurants
2. Dutch guests exhibit different behaviors and attitudes toward food waste than Asian guests due to cultural differences in values, norms, and attitudes toward food consumption and waste management.

III.There will be a significant difference in the level of awareness regarding food waste and sustainability between Dutch and Asian restaurant guests, with Dutch guests being more aware and conscious of these issues than Asian guests.

1. Restaurant owners and managers in the Netherlands who implement sustainable waste reduction techniques will benefit in longer terms (Financial, environmental, and social benefits002E

Chapter 4: Research Methodology

4.0 Introduction

This chapter discusses the research design, matrix, instrument, sampling, and data collection procedures that will be followed while studying guests’ perspectives and behaviors on food waste in buffet restaurants.

4.1 Research Design

This research will employ a qualitative design to understand how consumers consume food waste among Dutch and Asian visitors. It will give an all-encompassing and deep insight into the complexities of this subject matter. Interviews with customers from Asia and the Dutch will be used for qualitative design (Wu & Teng, 2022). This way, the underlying values that motivate this behavior will be explored through questioning and asking open-ended questions. Beneath the surface, ideas about wasting food in restaurants will help reveal critical elements such as levels of consciousness and procedural modes. Further, it will ensure detailed descriptive accuracy while enabling data triangulation using diverse interview sets, e.g., customer awareness or operational process, different awareness levels by consumers versus operating process.

Similarly, there will be qualitative observation with a larger sample size. By doing this, various trends and correlations concerning guests’ behavior toward wastefulness in food can be analyzed. (Wiriyaphanich, 2021). Moreover, this will play a massive role in generalizing the findings across the two demographic groups. Further, it will help strengthen the validity of the research outcomes by informing much more explicit practical interventions towards mitigating food waste in the hospitality sector.

4.2 Research Matrix

The following research matrix outlines the key research variables, methods, and tools to help collect data and analyze data.

4.3 Instrument

In this research, two instruments will be employed to investigate the different Dutch and Asian consumer perspectives on food waste. First, a semi-structured interview guide will be used to explore the different behaviors and attitudes of Dutch and Asian guests on food waste. In this case, there will be carefully crafted questions that will seek to get responses on the consumer’s level of awareness, specific behaviors they engage in while taking meals, and their attitudes towards food waste will be targeted. This will, in turn, help provide a crucial understanding of how various factors impact consumer perceptions.

A structured questionnaire will also assess the guest’s mannerisms about food waste. This questionnaire will feature a few specific chosen items whereby participants agree or disagree with the statement (Phakiti, 2020). Further, open-ended questions will be taught to obtain the participants’ viewpoints and experiences.

4.4 Sampling

Sampling is such a vital step in this study as it involves the investigation of complex phenomena in a restaurant setting. The first step that will be considered while carrying out this research is the selection of participants. The study will utilize a purposive sampling method to select n=20 participants. This sampling will be the most suitable since most participants who align with the study objective will help collect data (Campbell et al., 2020). Other factors incorporated in this research include gender, age, and cultural background in both restaurants. This is expected to produce rich, reliable data that reaches saturation in qualitative data. The sample’s representativeness and goodness of fit are protected by carefully choosing participants. Even though the sample might not represent all buffet restaurants worldwide, the insights gained from it will be crucial for identifying common patterns, problems, and potential solutions in the context of buffet restaurants.

Additionally, the research will incorporate a target population of the two buffet restaurant managers, owners, and patrons. The target group will be extended to include two restaurant chefs, five kitchen staff, and three waitpersons from each buffet restaurant (Wu & Teng, 2022). Only the metropolitan areas have been targeted for this research. In general, 30 interviews will take place in each restaurant to add to the depth and breadth of the data collected.

4.5 Data Collection Procedure

The data collection procedures for this study on food waste will encompass two primary phases, namely interviews and surveys. These two phases of data collection will help draw different insights into the perspectives, behaviors, and attitudes of other guests in the two restaurants regarding food waste (Ruslin, 2022). The first phase of this research will involve conducting in-depth interviews to garner individual experiences and perspectives and, through one conversation, etudes, perspectives, narratives, and motives about food waste practices. Further, the work will be uncovered by transcribing and recording the interviewers to ensure accuracy when capturing the participants’ answers, thus allowing for a thorough analysis.

Conversely, the second phase will involve using surveys to capture qualitative data on a larger scale. In this case, site surveys would be carried out by physically visiting each restaurant, increasing response rates and enhancing the relevancy of obtained information (Ruslin, 2022). Moreover, the survey will allow researchers to quantify guest behaviors and attitudes associated with food waste in a bigger sample size at each restaurant. Moreover, it ensures well-structured data collection that facilitates accurate statistical Analysis and identification of a more extensive guest sample in each buffet restaurant. Further, this will ensure well-structured information gathering, enabling accurate statistical analyses and trends across the different participants.

Chapter 5- Data Analysis

5.0 Introduction

This chapter discusses the method used to analyze the data collected.

5.1 Thematic Analysis using NVivo software

The best technique to analyze the data collected in this study is Thematic Analysis using NVivo software. It will be a basis for obtaining clear and concise information about qualitative data complexity. This allows for further exploring different customers’ views and experiences on food waste with such a methodological approach. (Walsh et al., 2019). This approach is also a structured method of identifying emerging themes within a text that is supplied to help researchers discover the patterns and meanings within a dataset. The thematic Analysis will be done using the NVivo software by adopting the following six steps.

The terms, appropriate quotes, and statements will set the foundation of this procedure. Keyword definition will be done within minutes after completing the data representation definition. Creating keywords systematically, taking over the organization, data analysis, and facilitating the organizational process will be other significant steps. The resulting codes will then be grouped according to common themes to ensure consistency, making interpretation easier within a framework (Walsh et al., 2019). After that, the already created topic will create a base for generating model discussions, which will aid in developing deep insight into different gusts perspectives about food wasted (Naeem et al., 2023). Generally, it will facilitate efficiency in code generation and interview management and smooth data analysis, which will be facilitated by NVivo software. Correspondingly, cluster diagrams and concept maps are among the distinctive features that enhance the Analysis as they make visual representations whereby hypothesis testing and research objectives are followed. This way, it will be easier for the integration to generate valuable insights since this integrative approach leads to scientific research.

Chapter 6

6.0 Introduction

This chapter discusses the ethical issues to be observed while conducting the research and some limitations that might be faced.

6.1 Ethical Issues/ Research Integrity

Considering that studying consumer attitudes in Asian and Dutch cultural groups is a susceptible area, this study proposes maintaining the highest standards of integrity and addressing ethical issues locally. To enhance these, different systems will be implemented to achieve this ultimate goal (Cho & Yoo, 2021). First, the research will adhere to the established ethical guidelines on preserving and managing data. In this case, the collected data will be stored in data-protected folders, and restricted access only to approved researchers will be authorized to uphold confidentiality and prevent the leaking of sensitive information (Cho & Yoo, 2021). Additionally, while conducting interviews, the dignity and rights of all persons will be respected and upheld. By doing so, the research aims to contribute meaningfully to the issue surrounding consumer behavior and food waste in the best way possible.

6.2 Limitations of the Research

To avoid masking a deep understanding of the diverse consumer perspectives on food waste among Dutch and Asian communities, it is essential to recognize some of the limitations that research is most likely to face. One such limit is using a small sample size (N=2), which represents all the buffet restaurants in Twente. This limitation may introduce bias as the findings may not reflect what transpires on the ground (Dhanker et al., 2023). Besides, using a few participants (n=60) may mean something other than that every person’s opinion will be represented since people come from different socioeconomic backgrounds and upbringings. Still, this study can only show the importance of food waste but can only help reduce it after some time.

Conclusion

Understanding guests’ perspectives on food waste will significantly help minimize food wastage within the hospitality industry. This will play a significant role in implementing sustainable practices, hence a better way of fully handling the issue. Additionally, the study will give necessary advice to help hotel managers and owners implement adequate measures to reduce food waste. Further, by understanding the different guests’ perspectives, all the hospitality stakeholders can work more closely toward responsible food waste management.

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Appendices

Appendix 1- Questionnaire for Conventional Buffet Restaurants

Name:Age:

Managerial Role:Work Experience:

Time taken for interview (Individual):

• What is the seating capacity of your restaurant?
• When is the buffet saturated with consumers on weekends or weekdays?

Q 1: Do you think food waste is a problem for the food service sector?

• Try to observe how they are sensitized about food wastage.
• After getting baseline information about their understanding, decide whether they need a quick pep talk about the subject.

Q 2: Do you think food waste is the source of economic loss and environmental degradation?

• Provide some background information about environmental loss before directly asking about the impacts of food waste.
• Try to get detailed insight into their perspective on whether food waste causes restaurants to lose money.
• Also, determine if they know how it affects the overall economy.

Q 3: Do you think there is a role for the unnecessarily extensive menu on food waste?

Q 4: Do you think no surveillance during self-catering and unlimited portions with no checks are the reasons for food waste?

Q 5: Have you ever considered putting something off the menu considering its less consumption in the buffet?

Q 5: Do you think food is well-spent during the preparation phase in the kitchen?

• Do you think it is alarming?
• If yes, have you considered taking any preventive measures?

Q 6: Has your restaurant considered reducing food waste during pre-preparation and preparation?

Q 7: What do you do with excessive food? It is fated to be disposed of in the landfill.

Q 8: If not, what food waste hierarchy do you follow? Is there any alternative to this excessive food waste?

Q 9: What is your opinion about adapting to a few scenarios?

1. Cut off items from the buffet that are least in demand or left in excess.
2. Surveillance is regulated while self-catering/ Waitperson or staff provide specific portions of food themselves in one serving.
3. Instead of wasting excess food, it is given to homeless, needy, or orphanage homes. The
4. Thoughts on compost.
5. I was making food portions by observing the consumption trend.
6. We sell surplus food in the secondary market at discounted prices.
7. Will you collect food scraps and donate them to animal feed?

Q 10. Do you know any policy regarding the reduction of food waste?

Q 11. Can you use the four approaches above in the pilot phase to observe the difference?

Q 12. If a waste audit report of a restaurant adapting to sustainable approaches for food waste reduction indicates a positive impact on revenue, will you reinforce sustainable strategies for your restaurant?

Appendix 2- Questionnaire: for Buffet Restaurants following Sustainable Strategies for Food Waste Minimization.

Name:Age:

Managerial Role:Work Experience:

Time taken for interview (Individual):

• What is the seating capacity of your restaurant?
• When is the buffet saturated with consumers on weekends or weekdays?

Q 1: How do you consider food waste a problem for the food service sector?

Q 2: How do you anticipate the Netherlands’ socioeconomic and environmental degradation caused by food waste?

• Provide some background information about environmental loss before directly asking about the impacts of food waste.
• Try to get detailed insight into their perspective on whether food waste causes restaurants to lose money.
• Also, dig if they know how it affects the overall economy.

Q 3: What are your thoughts about the role of unnecessarily extensive menus on food waste?

Q 4: Do you think no surveillance during self-catering and unlimited portions with no checks are probable reasons for food waste?

Q 5: Have you ever put something off the menu, considering it is less consumed in the buffet?

Q 5: Do you think food is well-spent during the preparation phase in the kitchen?

• What preventive measures have you considered to avoid it?

Q 6: What initiatives is your restaurant taking to reduce food waste in the pre-preparation phase and during preparation?

Q 7: What do you do with excessive food? Is it fated to be disposed of in a landfill?

Q 8: If not, what does food waste hierarchy do? Do you follow? Is there any alternative to this excessive food waste?

Q 9: What is your opinion about adapting to a few of the given scenarios (OPTIONAL)

8. Cut off items from the buffet that are least in demand or left in excess.
9. Surveillance is regulated while self-catering/ Waitperson or staff provide specific portions of food themselves in one serving.
10. It is given to the homeless, needy, or orphanage homes instead of wasting excess food.
11. Thoughts on compost.
12. I was making food portions by observing the consumption trend.
13. We sell surplus food in the secondary market at discounted prices.
14. Will you collect food scraps and donate them to animal feed?

Q 10. How did you implement sustainable food waste preventive measures?

• Get some idea about the pilot phase.
• Learn about the transition.

Q 11. What changes have you observed in restaurants’ revenue generation and overall environmental impact?

Q 12. Ask them about the consumer response.

Q 13. Ask about the driving force behind transitioning from the conventional buffet system to a sustainable shift.

Q 14. Ask them for a waste audit report or permission for the researcher to make one.

Q 15. What is the suggestion/advice for any buffet restaurant that wants to shift to sustainable approaches for waste minimization?

Q 16. What food waste management policy are you following/implementing?

Q 17: The answer for the local partnership may be answered above; if not, ask specifically about their collaborations with any organization for food waste management.

Principato et al. (2018) designed the questionnaire using protocols and guidance. Further modifications were made according to the requirements and objectives of the present study.

Appendix 3: Questionnaire for Guests

The following questions cover various aspects of guests’ attitudes and behavior regarding food waste and sustainability. Please tick where appropriate.

1. How aware are you of food waste?

Not aware at all

Slightly aware

Moderately aware

Very aware

Extremely aware

2. Do you consider sustainability when consuming food?

Never

Rarely

Sometimes

Often

Always

3. How often do you leave food on your plate when dining out?

Never

Rarely

Sometimes

Often

Always

4. How likely will you ask for a takeaway box if you cannot finish your meal?

Never

Rarely

Sometimes

Often

Always

5. Do you feel guilty if you leave a significant amount of food on your plate?

Not at all

Slightly guilty

Moderately guilty

Very guilty

Extremely guilty

6. Do you believe that Asian guests are more conscious of food waste compared to Dutch guests?

Strongly disagree

Disagree

Neutral

Agree

Strongly agree

7. Do you believe Asian guests prefer to request a takeaway box for leftover food?

Strongly disagree

Disagree

Neutral

Agree

Strongly agree

8. How do you perceive guests who leave spotless plates?

They are wasteful

They are considerate

They are indifferent

They are polite

They are wasteful

9. How important is it for restaurants to address food waste?

Not important at all

Slightly important

Moderately important

Very important

Extremely important

10. How likely can you change your dining habits to reduce food waste?

Not likely at all

Slightly likely

Moderately likely

Very likely

Extremely likely