FOOD WASTE AND CARBON FOOTPRINT ASSESSMENT ON SELECTED FOOD SERVICE ESTABLISHMENTS ON THE EAST COAST OF MALAYSIA

The food service sector is expected to keep expanding with the increasing population’s demand for food. This study investigates how the daily operations of food services along Malaysia’s East Coast affect the environment. Food stalls, steamboats, and casual dining restaurants were among the various...

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Published in:Journal of Sustainability Science and Management
Main Author: Razali N.A.; Kamaruddin N.H.; Zulfakar R.N.R.A.; Kamaludin N.H.; Alwi N.; Shafie F.A.
Format: Article
Language:English
Published: Universiti Malaysia Terengganu 2023
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85188915012&doi=10.46754%2fjssm.2023.11.004&partnerID=40&md5=c6214ad7fc3419e248b6205f6e8124b4
id 2-s2.0-85188915012
spelling 2-s2.0-85188915012
Razali N.A.; Kamaruddin N.H.; Zulfakar R.N.R.A.; Kamaludin N.H.; Alwi N.; Shafie F.A.
FOOD WASTE AND CARBON FOOTPRINT ASSESSMENT ON SELECTED FOOD SERVICE ESTABLISHMENTS ON THE EAST COAST OF MALAYSIA
2023
Journal of Sustainability Science and Management
18
11
10.46754/jssm.2023.11.004
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85188915012&doi=10.46754%2fjssm.2023.11.004&partnerID=40&md5=c6214ad7fc3419e248b6205f6e8124b4
The food service sector is expected to keep expanding with the increasing population’s demand for food. This study investigates how the daily operations of food services along Malaysia’s East Coast affect the environment. Food stalls, steamboats, and casual dining restaurants were among the various food service establishments chosen. During an audit of food waste, three categories were identified: Preparation loss (PREP), serving loss (SERVE), and customer’s plate loss (PLATE). The data was acquired by getting a record of water and electricity bills, as well as by weighing the food waste that was generated and recording it in a checklist. The flow process of the generated food waste was analysed and illustrated using Material Flow Analysis (MFA). Food waste was highest over the weekend. The average amount of food wasted per week was highest from PLATE waste at 84.75 kg and lowest from serving loss at 21.68 kg. The steamboat restaurants had the greatest weekly average electricity and water use, with 141.4 kWh and 15.46 kgCO2e of carbon footprint and 13.05 m3 and 5.5 kgCO2e, respectively. Reduced excessive amounts of eating and careful assessment during food preparation are the first two ways to decrease food waste. © UMT Press
Universiti Malaysia Terengganu
18238556
English
Article
All Open Access; Bronze Open Access
author Razali N.A.; Kamaruddin N.H.; Zulfakar R.N.R.A.; Kamaludin N.H.; Alwi N.; Shafie F.A.
spellingShingle Razali N.A.; Kamaruddin N.H.; Zulfakar R.N.R.A.; Kamaludin N.H.; Alwi N.; Shafie F.A.
FOOD WASTE AND CARBON FOOTPRINT ASSESSMENT ON SELECTED FOOD SERVICE ESTABLISHMENTS ON THE EAST COAST OF MALAYSIA
author_facet Razali N.A.; Kamaruddin N.H.; Zulfakar R.N.R.A.; Kamaludin N.H.; Alwi N.; Shafie F.A.
author_sort Razali N.A.; Kamaruddin N.H.; Zulfakar R.N.R.A.; Kamaludin N.H.; Alwi N.; Shafie F.A.
title FOOD WASTE AND CARBON FOOTPRINT ASSESSMENT ON SELECTED FOOD SERVICE ESTABLISHMENTS ON THE EAST COAST OF MALAYSIA
title_short FOOD WASTE AND CARBON FOOTPRINT ASSESSMENT ON SELECTED FOOD SERVICE ESTABLISHMENTS ON THE EAST COAST OF MALAYSIA
title_full FOOD WASTE AND CARBON FOOTPRINT ASSESSMENT ON SELECTED FOOD SERVICE ESTABLISHMENTS ON THE EAST COAST OF MALAYSIA
title_fullStr FOOD WASTE AND CARBON FOOTPRINT ASSESSMENT ON SELECTED FOOD SERVICE ESTABLISHMENTS ON THE EAST COAST OF MALAYSIA
title_full_unstemmed FOOD WASTE AND CARBON FOOTPRINT ASSESSMENT ON SELECTED FOOD SERVICE ESTABLISHMENTS ON THE EAST COAST OF MALAYSIA
title_sort FOOD WASTE AND CARBON FOOTPRINT ASSESSMENT ON SELECTED FOOD SERVICE ESTABLISHMENTS ON THE EAST COAST OF MALAYSIA
publishDate 2023
container_title Journal of Sustainability Science and Management
container_volume 18
container_issue 11
doi_str_mv 10.46754/jssm.2023.11.004
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-85188915012&doi=10.46754%2fjssm.2023.11.004&partnerID=40&md5=c6214ad7fc3419e248b6205f6e8124b4
description The food service sector is expected to keep expanding with the increasing population’s demand for food. This study investigates how the daily operations of food services along Malaysia’s East Coast affect the environment. Food stalls, steamboats, and casual dining restaurants were among the various food service establishments chosen. During an audit of food waste, three categories were identified: Preparation loss (PREP), serving loss (SERVE), and customer’s plate loss (PLATE). The data was acquired by getting a record of water and electricity bills, as well as by weighing the food waste that was generated and recording it in a checklist. The flow process of the generated food waste was analysed and illustrated using Material Flow Analysis (MFA). Food waste was highest over the weekend. The average amount of food wasted per week was highest from PLATE waste at 84.75 kg and lowest from serving loss at 21.68 kg. The steamboat restaurants had the greatest weekly average electricity and water use, with 141.4 kWh and 15.46 kgCO2e of carbon footprint and 13.05 m3 and 5.5 kgCO2e, respectively. Reduced excessive amounts of eating and careful assessment during food preparation are the first two ways to decrease food waste. © UMT Press
publisher Universiti Malaysia Terengganu
issn 18238556
language English
format Article
accesstype All Open Access; Bronze Open Access
record_format scopus
collection Scopus
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