E3S Web Conf.
Volume 364, 2023The 3ʳᵈ Edition of Oriental Days for the Environment “Green Lab. Solution for Sustainable Development” (JOE3)
|Number of page(s)||9|
|Section||Pollution & Natural Risks|
|Published online||23 January 2023|
Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco
1 Laboratory of Agricultural Production Improvement, Biotechnology and Environment, Faculty of Sciences, Mohammed First University, Oujda, Morocco
2 Laboratory of Applied Geosciences, Faculty of Sciences, Mohammed First University, Oujda, Morocco
3 Microbial Biotechnology and Plant Protection laboratory, Ibn Zohr University, Agadir, Morocco
* Corresponding author: email@example.com
The present work concerns the development of a food waste prevention strategy in a restaurant operating within a hotel in the city of Saidia in Eastern Morocco. The food service sector was chosen for this study because it is the second highest contributing sector to food waste on the global scale. Therefore, the role it plays in environmental pollution should not be neglected. The food waste prevention strategy adopted in this work consisted in performing a food waste audit at first. Then, the purchasing, storage, and handling conditions of food were improved. Finally, waste sorting was performed. The average daily food waste generated by the case study restaurant was 320.3 kg/day. The highest amount of average daily food waste (166.7 kg/day) was generated during food preparation, while storage waste had the lowest amount (30.1 kg/day). The most wasted food commodities were vegetables (50.8 kg/day), fruits (47.1 kg/day), sauces (39.9 kg/day), and cereals (38.4 kg/day). While the least wasted food commodities were eggs (10.2 kg/day) and dairy products (11.7 kg/day). The majority of the food waste generated in this study was avoidable, and fish and seafood were the food commodities with the lowest Eco-efficiency (high cost – high waste). The food waste percentage decreased from 35% to 20% within approximately 4 months following the execution of the food waste prevention strategy.
Key words: eco-efficiency / environmental pollution / food service sector / food waste
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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