Strategies for Zero Waste Food Reduction in Fine Dining Restaurants

Abstract

This study aimed to: (1) examine food waste management practices in Fine Dining Restaurants in Bangkok; (2) analyze the problems and challenges in ingredient management toward achieving zero food waste; and (3) propose appropriate ingredient management approaches based on the Zero Waste concept. This research employed a qualitative methodology. Data were collected through in-depth interviews with executives and staff of Fine Dining Restaurants, as well as consumers and experts in food waste management. The data were analyzed using content analysis and data triangulation. The findings revealed that food waste occurs at every stage of restaurant operations, including demand forecasting and procurement, food preparation and cooking, and customer service. The major challenges in reducing food waste include demand uncertainty, high standards of food quality, supply chain constraints, and time pressure in kitchen operations. Effective management approaches should adopt an integrated management perspective, emphasizing waste prevention at the source, data-driven menu and ingredient planning, portion control, maximizing the utilization of ingredients, and fostering an organizational culture that values resource efficiency. These approaches can help reduce operational costs, improve efficiency, and enhance the long-term sustainability of Fine Dining Restaurants.