An analysis of plate waste and consumer behaviour at buffets in hotels in Malta

Abstract

In a society where food security and prices are on the increase, the issue of food waste is evolving into a daily matter of global concern, with present estimates suggesting that worldwide, one-third of food produced does not reach a human stomach. Food waste occurs at all stages, from production to consumption and at the consumption stage, the term “plate waste” is normally used to globalise food that has been served but had not been eaten (Chen Feng Kuo, 2016). Food waste is a growing concern in Malta. Unfortunately, little public attention is given to this problem. Malta has one of the largest per capita waste generations in the EU and the know-how and willingness to recycle is low. Most of the food waste being generated is dumped in landfills, taking up more of the already limited space and most of the retail food waste which is still edible is not being donated to food banks (Friends of the Earth, 2020). Food deterioration and wastage is found in every stage of the food supply chain and a great deal is wasted at consumption, especially in developed countries. This is common in restaurants and large catering establishments. [excerpt]