Research on Food Waste in the World and in Türkiye and Recommendations for Solutions

This study addresses the food waste problem, which is an important problem for businesses, our country and the world. It aims to contribute to the country's economy by determining the extent of food loss and waste in workplaces where collective meals are served, the reasons for waste, and presenting recommendations for solutions. In this context, plate waste measurements were conducted for 12 days in eight selected businesses in the city center of Konya, Türkiye. In addition, a survey was undertaken with 208 employees who ate at the same businesses to reveal their perception of waste. In plate waste measurements, it was determined that the waste cost per person was around 0.13 USD, that this would reach serious figures when generalized, and that waste could be at relatively low levels if businesses cooked their own meals and provided meals of the desired quality. The results of the supporting quantitative research also showed that those holding a university degree or higher, along with women, demonstrated heightened awareness of food waste.