FOOD WASTAGE: A CONCERN ACROSS THE SOUTH AFRICAN QUICK SERVICE RESTAURANT SUPPLY CHAIN

Abstract

Global estimates suggest that between one third to half of all food produced never reach the human stomach. Recent figures estimate South African (SA) food waste at R61.5 billion per annum (current exchange rate R12.23 = $1). With the Food and Agriculture Organisation’s (FAO) reports underscoring the food insecurity of many SA households, addressing food wastage in SA has become a matter of great significance. Unfortunately, information pertaining to food waste in SA tends to be limited. Not only is information detailing the proportion of waste at key supply chain areas needed, identifying critical areas of concern with possible mitigating strategies is also warranted. This study aimed at alleviating the knowledge deficit regarding food waste by investigating current food product practices throughout a SA quick service restaurant (QSR) supply chain. Data collection entailed two phases. Phase one involved a supply chain audit that documented practices and managerial protocols which could contribute towards unnecessary wastage. Phase two involved interviewing QSR managers, which allowed identifying possible mitigating strategies. Results revealed that production, distribution and packaging in particular secondary packaging warrants attention. However, in terms of human resources, findings also accentuated consumers’, managers’, and employees’ general awareness of food waste as