Food waste management in restaurants: an analysis of restaurant staff behaviour and sustainable food literacy in Burdur, Türkiye

Abstract

Enhancing sustainable food literacy among restaurant staff may improve food waste management in the food service sector, as staff play a key role in food procurement, preparation, storage, and portioning. This cross-sectional study evaluated food waste management practices and the relationship between food wasting behaviours and sustainable food literacy among 170 staff from 27 restaurants in Burdur, Türkiye. Data were collected through face-to-face interviews using validated questionnaires. Most restaurants monitored food waste (92.6%), with bread identified as the most wasted food (70.6%). Food waste was primarily used for animal feeding (52.4%). Although knowledge of food banking was low (22.9%), willingness to participate increased to 70.0% after participants received information. Age was positively associated with sustainable food literacy and several food wasting behaviours (p < 0.05). Sustainable food literacy was positively associated with several food waste prevention behaviours (p < 0.05), whereas demographic characteristics showed no associations with food wasting behaviours. By simultaneously evaluating restaurant food waste management practices, staff food wasting behaviours, sustainable food literacy, and attitudes towards food banking, this study provides region-specific evidence suggesting that improving sustainable food literacy among restaurant staff may support the food waste prevention behaviours and more sustainable food waste management strategies in the food service sector.