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
Viachaslau Filimonau, Hussein L. Algboory, Nameer Khairullah Mohammed, Hana Kadum, Jamal M. Qasem, Belal J. Muhialdin
Abstract
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.