A survey of quantifying food waste from hotel restaurants and caterers in Multan, Southern Punjab, Pakistan

Food wastage, accounting for nearly 40 % of global production, is a critical issue that demands urgent attention to comprehend its origins and drivers This study addresses the pressing issue of food wastage by examining empirical data collected from hotel restaurants and caterers in Multan, Southern Punjab, Pakistan, employing both live tracking and survey methodologies. Our analysis focuses on quantifying the percentage of food waste per customer and daily waste generation, revealing significant insights into the extent of wastage in these establishments. The findings include an average of 82 g of food waste per customer recorded via live tracking. Surveys show 85 g in restaurants and 150 g in hotels, emphasizing the need for accurate waste forecasting and reduction strategies. Notably, this study highlights plate leftovers from customers as the primary source of food waste. The novel contribution of this research lies in its comprehensive approach to quantifying food waste in a specific region, offering valuable insights for policymakers and stakeholders aiming to implement effective waste management systems at both local and national levels, ultimately aligning with global targets for waste reduction.