Assessment of Preparation Stage Avoidable Food Waste in a Quick Service Restaurant
Sakib, Adil (2026)
2026
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-202604146475
https://urn.fi/URN:NBN:fi:amk-202604146475
Tiivistelmä
Food waste in restaurants represents a significant environmental and economic challenge. Reducing waste at the operational level can improve sustainability performance while lowering costs. This thesis examines the avoidable food waste generated during the preparation stage in a quick-service restaurant in Finland.
The theoretical section reviews existing literature on food waste in professional kitchens at Finnish and European levels, distinguishing between total food waste (including inedible fractions) and avoidable food waste (edible fraction). The review discusses the main cause, environmental and economic impacts, and common operational reduction strategies.
The empirical part consisted of an eight-week case study conducted in a quick-service restaurant. Data were collected using a structured food waste recording form. The study measured only preparation- stage avoidable food waste; inedible fractions such as peels, bones, and coffee grounds were excluded. A total of 406 kg of preparation-stage avoidable waste was recorded, corresponding to an average of 7.25 kg per day. Preparation errors, overproduction, and storage-related spoilage were identified as the primary drivers of waste.
The findings indicate that systematic measurement, improved demand forecasting, strengthened inventory management, and staff training can significantly reduce preparation stage waste. Although the study is limited to a single restaurant and does not include serving or plate waste. The results provide practical insights applicable to similar quick-service environments.
The theoretical section reviews existing literature on food waste in professional kitchens at Finnish and European levels, distinguishing between total food waste (including inedible fractions) and avoidable food waste (edible fraction). The review discusses the main cause, environmental and economic impacts, and common operational reduction strategies.
The empirical part consisted of an eight-week case study conducted in a quick-service restaurant. Data were collected using a structured food waste recording form. The study measured only preparation- stage avoidable food waste; inedible fractions such as peels, bones, and coffee grounds were excluded. A total of 406 kg of preparation-stage avoidable waste was recorded, corresponding to an average of 7.25 kg per day. Preparation errors, overproduction, and storage-related spoilage were identified as the primary drivers of waste.
The findings indicate that systematic measurement, improved demand forecasting, strengthened inventory management, and staff training can significantly reduce preparation stage waste. Although the study is limited to a single restaurant and does not include serving or plate waste. The results provide practical insights applicable to similar quick-service environments.