Food Waste Management at Burger King Helsinki : A Quick Service Restaurant

Abstract

The aim of this thesis was to examine food waste management at Burger King Aleksanterinkatu and to identify the stages in daily operations where food waste was created. The purpose of the thesis was to develop practical and realistic improvement suggestions that helped the restaurant reduce food waste within its existing operational environment and strengthen daily routines. The commissioner, Burger King Aleksanterinkatu, was a quick service restaurant operating in a high-traffic urban environment where fast production and large customer volumes increased the risk of food waste.

The theoretical framework covered food waste in general and in quick service restaurants, food waste management, sustainability approaches, circular economic principles and the food waste hierarchy. It also discussed operational and behavioral factors that influenced waste in fast-paced restaurant settings.

A qualitative approach was used as the research methodology. The research methods were semi-structured interviews and a food journey map. The interviews with the restaurant manager and a kitchen staff member explored daily routines, challenges and waste-related practices. The food journey map was based on on-site observation and interviews, and it documented the full movement of food from procurement to disposal. Together, the methods provided a clear view of where and why waste occurred.

The study identified key waste points, including overordering, weak stock rotation, short shelf-life ingredients and overproduction during busy hours. Based on the findings, a Food Waste Management Improvement Framework was developed. The result recommendation included improvements in ordering, preparation levels, shift communication and waste tracking routines.

The commissioner considered the results useful for strengthening daily practices and supporting more consistent waste management. The recommendations offered simple, low cost actions that could improve efficiency, reduce waste and support sustainable operations.