Exploring the Attitudes and Practices of Restaurant Owners Regarding Food Waste Management

The production of organic waste has significantly risen due to the rapid growth of the food sector, thereby posing a significant environmental issue. Restaurants and other food establishments are especially hit by this issue, primarily due to the fact that customers tend to order more than they can consume. This research examines the perspectives and strategies of restaurant operators in Ranau, a small town in Sabah, Malaysia, regarding food waste management. The research applies quantitative and qualitative survey methods as part of mixed methods methodology. Descriptive and thematic analyses were used in the analysis of thirty food service facilities which were under survey to describe the practise of food waste management. The survey indicated that restaurant owners’ willingness to adopt effective waste management methods is low despite efforts by the local council to enlighten them on the issue. The prevailing practice among Ranau restaurant operators is the disposal of surplus food by donating it to individuals for use by animals with minimal or no effort to recycle or compost. Based on this study, some of the operators had pledged towards applying composting practice but were faced with the problems of infrastructure and finance. To sum up, there is a need for cooperation between locals, restaurateurs, and local government officials to help combat food wastage in towns such as Ranau.