The role of industrial management in reducing food waste

Industry is responsible for significant amounts of waste, more than a third of which is food waste. Design / methodology / approach / in-depth interviews, personal communications, and observations to examine food service planning and food waste management, as well as to better understand individuals' perceptions, attitudes, legal culture, and current opportunities. Accurate forecasting of orders and their type based on the effect of weather and seasonal and holiday holidays is essential to prevent food wastage as well as transparency and communication with local suppliers. Originality- Value Although universities and authorities have recognized the vital importance of food waste management, research on food waste in this type of industry has not yet been investigated. The present exploratory research contributes to scarce empirical studies on food waste, provides theoretical and managerial advice to support further studies, the need for formal bargaining between local distributors and suppliers (food supply), and the importance of networks. Highlights food. It holds companies, retailers and institutions together. According to EU statistics, more than 88 million tonnes (million tonnes) of food waste are generated each year, representing approximately 20% of the food produced in member countries, and more than $ 143 billion in related financial expenditures. (European Commission 2019). To mitigate this phenomenon with severe social, economic and environmental effects, the EU has strengthened the role of sustainable consumption and production patterns in the food and beverage industry by focusing on the role of food waste and food services.