The utilisation of business intelligence for the reduction of food waste in Maltese restaurants

Abstract

Food security ranks as one of the most pressing global issues; with food waste, GMFs, and obesity being the main drivers of novel policies. Various research attempts have been made to estimate global food waste, however great variances lie from one to another due to variations in definitions and methods of research. Furthermore, in order to present national averages, many research strategies incorporated multiple industries, sectors, and segments which are inherently heterogeneous, without taking into consideration the unique internal procedures and processes which may be causing the food waste. An EU report estimates that the food service industry accounts for 12% of food waste across the EU; a study in which Malta did not participate citing data unavailability.

The restaurants included in this study reported strict measures on minimising food waste given its direct correlation to profit margins. The policies of monitoring and controlling the supply and management of food are built upon methods aimed at increasing objectivity in human behavior. Whilst Business Intelligence may be beneficial in theory, further research and development would be required to make its adoption a feasible prospect within restaurants.