Impact of Food Waste Minimization Options Towards Green Logistics Practices among Small and Medium Restaurants in Dodoma City.

Abstract

Food waste is a problem that the food and beverage industry sector continue to struggle with. To date, more restaurants are becoming environmentally conscious by reducing their food waste to a minimum. To ascertain this, a study tried to establish the extent to which food waste minimization options contributed to green logistics practices among small and medium restaurants in Dodoma City. The study adopted case study design where data were collected through questionnaire, interview and observation. Purposive sampling was adopted to select small and medium restaurant managers/owners. Descriptive statistics, independent sample t-test, Likert scale, correlation coefficient, regression and content analysis were employed in data analysis. The study revealed that food waste prevention strategies applied have significant contribution by (P<0.05) to the green logistics practices when adopted and managed in good manner hence minimizes food waste, food waste management methods applied have significant contribution by (P = 0.017) to the green logistics practices. The study concluded that huge amount of food is generated in small and medium restaurants and reduce and reuse are some of waste minimization options used by small and medium restaurants. The study recommends that Anti-waste application can be developed to mitigate the problem of food waste.