探索沙特阿拉伯餐饮服务网点的5Rs零食物浪费整体模式

IF 4.6 Q2 GREEN & SUSTAINABLE SCIENCE & TECHNOLOGY Recycling Pub Date : 2023-11-11 DOI:10.3390/recycling8060091
Abu Elnasr E. Sobaih, Ahmed E. Abu Elnasr
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引用次数: 0

摘要

背景:沙特阿拉伯王国的食物浪费比例,特别是食品服务网点的食物浪费比例,发出了一个重要而紧迫的呼吁,要求建立一个整体模式,以防止或至少妥善管理这种高水平的食物浪费。本研究借鉴了欧盟废物等级框架和美国环境保护署食物回收框架,开发了一个整体模型来管理沙特食品服务网点的高食物浪费率。方法:本研究采用定性研究报告标准,对餐饮服务专家进行一对一访谈,探讨当前预防食物浪费的适当做法。深入访谈讨论了5Rs层次结构的实施,其中包括从源头减少食物剩余和浪费,将剩余食物重新分配给有需要的人,再利用剩余食物/废物,回收食物废物,以及回收食物废物的效益,即生物能源生产。结果:5Rs层级的成功实施取决于关键利益相关者(即政策制定者、食品行业管理者、非政府组织和客户)之间的有效协作。食品供应链的有效管理对于避免食品过剩和防止食品服务网点的浪费也至关重要。此外,员工的可持续生产和消费者的负责任消费有效地促进了5r模式的实施,从而有助于实现零食物浪费,并最终实现可持续发展。结论:本研究提供了一种新颖的分层模型,该模型分为五层,旨在避免食物浪费。这一模式的成功实施将对经济、社区和环境产生重大的积极影响。
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Exploring the 5Rs Holistic Model for Zero Food Waste in Saudi Arabian Food Service Outlets
Background: The proportion of food waste in the Kingdom of Saudi Arabia, particularly in food service outlets, sends an important and urgent call for a holistic model to either prevent or at least properly manage this high level of food waste. This study draws on the European Union Waste Hierarchy Framework and the United States Environmental Protection Agency Food Recovery Framework to develop a holistic model to manage the high rate of food waste in Saudi food service outlets. Methods: This study adopted the Standards for Reporting Qualitative Research using one-to-one interviews with food service experts to explore the current and appropriate practices for food waste prevention. The in-depth interviews discussed the implementation of the 5Rs hierarchy, which includes reducing food surplus and waste at the source, redistributing food surplus to needy people, reusing food surplus/waste, recycling food waste, and recovering food waste benefits, i.e., bioenergy production. Results: The successful implementation of the 5Rs hierarchy depends on effective collaboration between the key stakeholders, i.e., policy makers, food industry administrators, non-governmental organizations, and customers. The effective management of the food supply chain is also vital to avoid food surplus and prevent waste in food service outlets. Additionally, sustainable production by staff and responsible consumption by consumers contribute effectively to the implementation of the 5Rs model, which contributes to the achievement of zero food waste and, ultimately, to sustainable development. Conclusions: This study provided a novel hierarchy model, which has five tiers, aiming to avoid food waste. The successful implementation of this model will lead to several significant positive impacts on the economy, community, and environment.
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来源期刊
Recycling
Recycling Environmental Science-Management, Monitoring, Policy and Law
CiteScore
6.80
自引率
7.00%
发文量
84
审稿时长
11 weeks
期刊最新文献
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