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AN IN-DEPTH ANALYSIS OF FOOD WASTE
    MANAGEMENT PRACTICES IN THE CATERING

    INDUSTRY: STRATEGIES, CHALLENGES AND

    SUSTAINABILITY IMPLICATIONS


    ABSTRACT               Poster


    RESEARCH BACKGROUND
    The "Big Waster" mascot was created by the Environmental Bureau for the Food Wise
    Hong Kong Campaign in 2013 to raise awareness about food waste and encourage the
    public to value food resources and reduce wastage. This study focuses on the severity
    of the food waste problem in Hong Kong and examines food waste management    TANG TSZ HEI
    practices in the catering industry.
    The literature review delves into key topics including the background of the food waste
    problem, the environmental impacts of food waste, sustainable strategies that can   BA (Hons) in Culinary Arts and
    be implemented, and the potential challenges and opportunities associated with food   Management
    waste management practices.                                                  Department of Hospitality and Business
                                                                                 Management
    METHODOLOGY
    An online survey will be conducted with a target sample size of 50-100 respondents.
    The survey aims to investigate customer behaviour, eating habits, decision-making   OBJECTIVES
    processes that contribute to food waste, and the level of awareness regarding the
    criticality of food-related issues.                                          The primary objective is to analyse ways
                                                                                 to minimize the food waste problem in
    FINDINGS                                                                     Hong Kong. The study holds significance
    Food quantity is the most impactful factor causing food waste problems, while food   in advocating for individuals to value
    quality is the second most impactful factor.                                 their food and appreciate its inherent

    ABOUT THE INVESTIGATOR                                                       resources.  By  examining  food  waste
                                                                                 management practices in the catering
                                                                                 industry  and understanding consumer
    My FYP supervisor, Miss Joyce WONG is kind and thoughtful. In my career, I hope   perspectives,  this  research  seeks
    to increase my knowledge and experience of culinary art and seek a good state of   to contribute to developing effective
    mind. My interests include investigating nature, and watching videos related to nature,   strategies  for  reducing  food  waste  in
    suspense, and social incidents. In the future, I hope to learn and do something I have
    not tried before and take the first step to widen my horizon.                Hong Kong.
































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