A Tool for the Selection of Food Waste Management Approaches for the Hospitality and Food Service Sector in the UK

Abstract

The UK government has been calling for action in tackling food waste (FW) generation, to which the Hospitality and Food Services (HaFS) sector contributes substantially. Decision-making tools that inform the selection of appropriate FW management (FWM) processes in the HaFS sector are lacking. This study fills this gap by offering a conceptual decision-making tool that supports selecting appropriate and commercially available FW processing techniques for the HaFS sector. The study initially conducted an exploratory analysis of on-site and off-site FWM options commercially available in the UK to inform the development of a two-tier decision-making framework. A set of steering criteria was developed and refined via stakeholder consultations to create flowcharts that guide the selection of FWM options, i.e., Tier 1 of the framework. Tier 2 refines the FWM process selection using a comparative sustainability scorecard of FWM options performance developed through a rapid systematic evidence mapping. The main outcome of this study is a flexible decision-making tool that allows stakeholders to participate in the decision-making process and facilitate the selection of tailored-based FWM processes that better suit their circumstances and needs. This approach to decision-making is more likely to enable solutions that facilitate the sustainable management of wasted resources and promote circularity.