Food Waste and Loss in the Food Service Industry of Tanzania: Learning from the Value Addition Chain


Felichesmi Selestini Lyakurwa


Abstract


Food waste and loss is a current issue of global concern due to its significant effect on the country’s food security. Despite the importance of food service industry on the control of food waste, yet the magnitude of waste and food loss in each stage of the value chain is not clear. This study intended to explore the extent of food loss and waste, and dominant factors for the food loss and waste along the value chain. A well-structured questionnaires and interview guide questions were used to collect primary data from customers (n = 80), and working staff at restaurants/canteen n = 20). Quantitative and qualitative methods of data analysis were employed in the analysis whereby Structural Equation Modeling technique through Confirmatory Factor Analysis was employed to establish the dominant factors for the food loss and waste at each stage in the value chain. The findings revealed that the main kinds of food loss and wastes generated at different stages includes beans, rice, vegetables, food remains e.g., ugali and left outs, meat, fish, bananas and tomato such that rice and beans losses are dominant i.e., rated at 73%. Also, more food loss and waste occur at the production stage mainly during harvesting. The main causes of food loss and waste in the value chain are mostly lack of post-harvest and food preservation technology, customers’ and working staff ignorance, poor hygienic storage and preservation facilities. With this positive foundation, the study recommends future research to determine customers’ perceptions and behavioral patterns regarding food loss and waste along the value chain.


Full Text:

PDF

References


V. Stancu, P. Haugaard, and L. Lähteenmäki, “Determinants of consumer food waste behaviour: Two routes to food waste,” Appetite, vol. 96, no. 96, pp. 7–17, Jan. 2016.

J. Liu, J. Lundqvist, J. Weinberg, and J. Gustafsson, “Food Losses and Waste in China and Their Implication for Water and Land,” Environmental Science & Technology, vol. 47, no. 18, pp. 10137–10144, Sep. 2013.

M. V. Vilariño, C. Franco, and C. Quarrington, “Food loss and Waste Reduction as an Integral Part of a Circular Economy,” Frontiers in Environmental Science, vol. 5, May 2017

Le Mouël and A. Forslund, “How can we feed the world in 2050? A review of the responses from global scenario studies,” European Review of Agricultural Economics, vol. 44, no. 4, pp. 541–591, May 2017.

Z. J. Yong, M. J. K. Bashir, C. A. Ng, S. Sethupathi, J. W. Lim, and P. L. Show, “Sustainable Waste-to-Energy Development in Malaysia: Appraisal of Environmental, Financial, and Public Issues Related with Energy Recovery from Municipal Solid Waste,” Processes, vol. 7, no. 10, p. 676, Oct. 2019.

T. C. Hill, “Glossary of Statistical Terms”. Intimate Relationships across Cultures, 219–220. 2019.

M. S. Maduhu and F. Makori, “Food Waste Management in Coastal Hotels in Tanzania,” International Journal of Academic Research in Business and Social Sciences, vol. 9, no. 11, Nov. 2019.

J. Buzby, J. Bentley, B. Padera, C. Ammon, and J. Campuzano, “Estimated Fresh Produce Shrink and Food Loss in U.S. Supermarkets,” Agriculture, vol. 5, no. 3, pp. 626–648, Aug. 2015.

M. V. Vilariño, C. Franco, and C. Quarrington, “Food loss and Waste Reduction as an Integral Part of a Circular Economy,” Frontiers in Environmental Science, vol. 5, May 2017.

M. Kummu, H. de Moel, M. Porkka, S. Siebert, O. Varis, and P. J. Ward, “Lost food, wasted resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use,” Science of The Total Environment, vol. 438, pp. 477–489, Nov. 2012.

C. Beretta, F. Stoessel, U. Baier, and S. Hellweg, “Quantifying food losses and the potential for reduction in Switzerland,” Waste Management, vol. 33, no. 3, pp. 764–773, Mar. 2013.

H. Hermanussen, J.-P. Loy, and B. Egamberdiev, “Determinants of Food Waste from Household Food Consumption: A Case Study from Field Survey in Germany,” International Journal of Environmental Research and Public Health, vol. 19, no. 21, p. 14253, Oct. 2022.

Zeinstra, G., Haar, S. van der, & Bergen, G. van. (2020). Drivers, barriers and interventions for food waste behaviour change: a food system approach.

D. Tonini, P. F. Albizzati, and T. F. Astrup, “Environmental impacts of food waste: Learnings and challenges from a case study on UK,” Waste Management, vol. 76, pp. 744–766, Jun. 2018.

Friddle, C. G., Mangaraj, S. & Kinsey, J. D. 2015. The food service industry: Trends and changing structure in the New Millennium: Working Paper 01- 02, the retail food industry center University of Minnesota.

Mollel, E. L. (2016). Economic analysis of solid waste management options in Morogoro Municipality, Tanzania. Published Master of Science Dissertation of Sokoine University of Agriculture, Tanzania.

L. A. Chamwali, A. J. Mzava, and S. Watundu, “Determinants of technical inefficiency in solid waste collection service,” International Journal of Human Capital in Urban Management, vol. 7, no. 4, pp. 455–468, Oct. 2022.

E. Lopez Barrera and T. Hertel, “Global food waste across the income spectrum: Implications for food prices, production and resource use,” Food Policy, vol. 98, p. 101874, Mar. 2020.

E. Lopez Barrera and T. Hertel, “Global food waste across the income spectrum: Implications for food prices, production and resource use,” Food Policy, vol. 98, p. 101874, Mar. 2020.

Mutungi, Christopher; Affognon, H. (2013). Fighting Food Losses in Tanzania. The Way Forward for Postharvest Research and Innovations. ICIPE Policy Brief, 3.

Ajzen, I. 1991. The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211.

National Bureau of Statistics. (2020). 2019 Tanzania in figures. National Bureau of Statistics, United Republic of Tanzania, June, 125.

Hair, J. (2017). Multivariate Data Analysis.pdf. In Australia: Cengage: Vol. 8 edition (p. 758).

Kenny, D. A., & Editor, S. “Confirmatory factor analysis for applied research,” Choice Reviews Online, vol. 44, no. 05, pp. 44–276944–2769, Jan. 2007

World Bank 2011. Missing food: The case of postharvest grain losses in Sub-Saharan Africa. Washington, DC: The World Bank, 116p.

B. A. Ezekoye and O. M. Enebe, “Development and Performance Evaluation of Modified Integrated Passive Solar Grain Dryer,” Jan. 2006.

B. Wohner, E. Pauer, V. Heinrich, and M. Tacker, “Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues,” Sustainability, vol. 11, no. 1, p. 264, Jan. 2019.

Mabaso, C. H., & Hewson, D. S. (2018). Employees’ perceptions of food waste management in hotels. African Journal of Hospitality, Tourism and Leisure, 7(4), 1–15.

Jihne, J. 2015. The strength and limitations of statistical modeling of complex social phenomenon focusing on SEM, path analysis or multiple regression models. The International Journal of Industrial Engineering.

U. Das and S. Ray, “The valorization of the functional potential of tomato processed waste,” International Journal on Food, Agriculture and Natural Resources, vol. 3, no. 2, pp. 30–36, Aug. 2022.

A. Wulansari et al., “Feasibility Analysis for The Development of Integrated Coconut Industry in Tidore Islands, North Maluku,” International Journal on Food, Agriculture and Natural Resources, vol. 4, no. 1, pp. 23–26, Mar. 2023.




DOI: https://doi.org/10.46676/ij-fanres.v4i3.146

Refbacks

  • There are currently no refbacks.


E-ISSN : 2722-4066

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.