Project Name:
Food Waste Study HORECA
Location:
Vientiane, Laos
Year of Completion:
2024
Sector:
Waste Management
Project Summary
This study investigated food waste generation and management practices within the HORECA sector (Hotels, Restaurants, and Cafes) in Laos, focusing on Vientiane Capital and Vang Vieng. The research addressed the significant knowledge gap regarding food waste in this sector, which contributes substantially to overall waste in the Lao PDR. The study provides valuable insights into the types and quantities of food waste, current management practices, and the knowledge, skills, and attitudes of HORECA staff. It also offers practical recommendations for HORECA businesses to minimize food waste, reduce costs, and lessen their environmental impact.
Key Objectives
The primary objectives of the study were to:
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Quantify food waste generation within the HORECA sector.
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Identify key areas where food waste occurs throughout the food supply chain.
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Evaluate current practices for food waste separation, repurposing, and disposal.
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Assess the knowledge, skills, and attitudes of HORECA staff regarding food waste management.
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Develop practical recommendations for HORECA businesses to minimize food waste and improve their food waste management practices.
Key Objectives
Outcomes
Key Objectives
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Most food waste is concentrated in the preparation and plate/buffet stages.
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A significant percentage of businesses generate excessive waste per customer, highlighting the need for improved waste management strategies.
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Many businesses lack comprehensive food waste monitoring systems.
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While some businesses are taking steps to minimize food waste (e.g., distributing leftovers to staff, separating waste for animal feed), there is room for improvement in implementing more comprehensive practices.
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There is a disconnect between actual waste levels and how businesses perceive them, indicating a lack of awareness and a need for training and capacity building.
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Businesses recognize the benefits of improving food waste management, including cost savings and environmental responsibility, and many are willing to take action.
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The study provides a foundation for HORECA businesses to dramatically cut food waste by implementing better tracking, training, and waste reduction strategies.
Key Stakeholders
Swisscontact Laos
Project Details:
Start Date:
Jun 2023
Implementing Partner:
Swisscontact Laos
End Date:
March 2024
Status:
Completed
