دراسة أسباب الفاقد من الأغذية من وجهة نظر عينة من مديري المطاعم بالقاهرة

Abstract EN

Due to the negative economic, social and environmental impacts resulting from increased rates of food waste, many food and beverage service establishments have tended to adopt a set of practices related to food waste management, in a manner that reduces its rates.

The study was conducted through a survey of 57 restaurant managers in Cairo, with the aim of identifying the main reasons for the increase in food waste rates and identifying the food items included in the menus that produce the most food waste.

The results showed a statistical significance between managers' awareness of the concept of food waste and their attitudes towards each of the concept of food waste, the practices that lead to controlling this waste and the profitable procedures even if they conflict with those practices.