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
{"title":"探索沙特阿拉伯餐饮服务网点的5Rs零食物浪费整体模式","authors":"Abu Elnasr E. Sobaih, Ahmed E. Abu Elnasr","doi":"10.3390/recycling8060091","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":36729,"journal":{"name":"Recycling","volume":null,"pages":null},"PeriodicalIF":4.6000,"publicationDate":"2023-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Exploring the 5Rs Holistic Model for Zero Food Waste in Saudi Arabian Food Service Outlets\",\"authors\":\"Abu Elnasr E. Sobaih, Ahmed E. Abu Elnasr\",\"doi\":\"10.3390/recycling8060091\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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.\",\"PeriodicalId\":36729,\"journal\":{\"name\":\"Recycling\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2023-11-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Recycling\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/recycling8060091\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"GREEN & SUSTAINABLE SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Recycling","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/recycling8060091","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"GREEN & SUSTAINABLE SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
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.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
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
Quality-Driven Allocation Method to Promote the Circular Economy for Plastic Components in the Automotive Industry Silicon Kerf Recovery via Acid Leaching Followed by Melting at Elevated Temperatures An Investigation into Sustainable Solutions: Utilizing Hydrated Lime Derived from Oyster Shells as an Eco-Friendly Alternative for Semiconductor Wastewater Treatment Environmental and Economic Forecast of the Widespread Use of Anaerobic Digestion Techniques Concentration of Silver from Recycling of Fine Powder of Wasted Videogame Printed Circuit Boards through Reverse Froth Flotation and Magnetic Separation Processes
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1