Food waste prevention in quick service restaurants: A comparative case study on the quantity, source, costs and cause
This research aims to fill the knowledge gap with regards to food waste prevention with a specific focus on quick service restaurants (QSRs) – also known as fast food restaurants. Restaurants are in a prime position to reduce food waste produced in the consumptive stages of the food supply chain, and more focus should be placed on how restaurants can help achieve food waste reduction targets. The