Efforts to Record Leftovers and Attitudes toward Serving Size and Leftovers in Restaurant Managers

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  • Tonsho Nozomi
    Graduate School of Humanities and Sciences, Ochanomizu University
  • Akamatsu Rie
    Natural Science Division, Faculty of Core Research, Ochanomizu University
  • Saiki Mika
    Former Graduate School of Humanities and Sciences, Ochanomizu University
  • Komatsu Mihono
    Former Graduate School of Humanities and Sciences, Ochanomizu University
  • Ibe Umi
    Graduate School of Humanities and Sciences, Ochanomizu University
  • Watanabe Saya
    Graduate School of Humanities and Sciences, Ochanomizu University

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Other Title
  • 外食事業者の食べ残し記録の取組状況および提供量と食べ残しに対する態度
  • ガイショク ジギョウシャ ノ タベ ノコシ キロク ノ トリクミ ジョウキョウ オヨビ テイキョウリョウ ト タベ ノコシ ニ タイスル タイド

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Abstract

<p>Objective: Food loss and waste in the food service industry are the highest in the food industry. About half of the food lost and wasted come from leftovers. In this study, we examine the status of the restaurant managers' efforts to record leftovers and their attitude toward serving size and leftovers in order to promote a healthy food environment and their efforts to reduce leftovers.</p><p>Methods: We used data from 398 respondents obtained through an online survey of restaurant managers in May, 2019. Their status of recording leftovers were divided into four groups: "measure & record," "estimate & record," "only estimate," and "nothing." The characteristics, presence or absence of leftovers, status of efforts to reduce food loss and waste, and attitude toward serving size and leftovers were compared across the four groups using the χ2 test.</p><p>Results: The number of participants in the "measure & record" group was 11 (2.8%), in the "estimate & record" group was 52 (13.1%), in the "only estimate" group was 232 (58.3%) and in the "nothing" group was 103 (25.9%). The "measure & record" group had longer working experiences (p = 0.009), more efforts to reduce food loss and waste (p < 0.001), and had more positive attitude toward taste than quantity of food served.</p><p>Conclusions: Less than 5% of food service managers measured and recorded their leftovers. They have been engaged in the business for a long time, are taking action to reduce food loss and waste, and have a desirable attitude toward serving the right amount of food.</p>

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