Boosting Waste Recovery in Lebanon's Food Service Industry through Sharing Information in the Perishable Food Supply Chain.

Abstract

Executive Summary Context: The restaurant scene in Lebanon faces a big issue: they waste a lot of food. This happens for different reasons like food going bad quickly, how restaurants work, and what customers like. Fixing this problem is important for both the environment and saving money. This thesis looks at how using a special computer system can help restaurants waste less food and encourage people to eat responsibly. Objectives: The purpose of this thesis is to analyze and propose effective waste reduction strategies within the Lebanese restaurant industry by using information system channels. The objective is to align these strategies with the industry's operational dynamics and customer preferences. Methodology : A comprehensive exploration was made, involving insights from various chain restaurants in Lebanon. The methodology employed semi-structured interviews and research efforts to understand existing practices, challenges, and opportunities. The research grouped the analysis of commonly wasted food items, technological adoption, political factors, and existing initiatives. Findings: In the Lebanese restaurant industry, chain establishments show a willingness to embrace innovative waste-reduction methods, especially those related to information system channels. These restaurants are open to using technology to connect with customers and reduce food waste. However, they approach this with practical caution, considering challenges like internet issues, integrating technology with their existing processes, and ensuring data security. Notably, potential partnerships with supermarkets seem promising for effective waste reduction efforts. Recommendations : To enhance waste reduction efforts, it is a good thing to consider collaborating with supermarkets. Their extensive reach and resources can strongly increase the impact of the app. Supermarkets can provide a wider variety of surplus food, strengthening the overall system. Additionally, their involvement can inspire other businesses to prioritize waste reduction and contribute to a more sustainable environment.