Reducing Food Wastage through Sustainable Inventory Management Practices among Restaurants

Abstract

The purpose of this study is to investigate the elements that have an impact on the reduction of food waste in the hospitality industry in Saudi Arabia. These elements include the role of motivation, sustainable inventory management, and packaging functions. The study’s overarching goal is to find ways to improve food waste reduction initiatives by gaining a better understanding of how these factors combine to influence waste management practices. A structured questionnaire was given to 253 Saudi responding hotel and restaurant employees and their inventory supervisors. This study uses scales developed in previous studies to measure the data. Stata-SEM was used in order to test the hypotheses and explore the variable correlations. The major mediator between waste reduction behaviour and motivation to minimize food waste was found to be sustainable inventory management. Other major moderators were packaging functions. These results tend to suggest that both internal motivating factors and external operational procedures are crucial in the managing of food wastes effectively. This paper has emphasized how motivation, inventory management, and packaging can help in reducing food waste. The paper intends to provide practical advice on waste management to the hotel industry, so that the industry could be made more sustainable and eco-friendlier.