It’s delicious – but what happens when you just can’t eat another bite?.
Research from Edith Cowan University shows a staggering 98 per cent of Gen Z hospitality workers worry that people order too much food.
But they’re less about our waists and more about our waste.
Around 7.3 million tonnes of food waste ends up as landfill in Australia every year and the hospitality industry is a major culprit.
Researcher Dr Edmund Goh surveyed workers in the sector, focusing on those born between 1995 and 1998 – Generation Z.
“These workers were torn between wanting to serve customers with the best meals they possibly could and minimising the amount of food wasted,” he says.
“Many of our respondents said they didn’t waste food at home and were taught to not throw food away by their parents – but at work it was the norm.”
Customers simply ordering too much food was the most common cause cited for food wastage, followed by stringent health and safety guidelines that stipulate items be discarded well before they are spoiled.
Other major factors were poor storage and stock control, together with a lack of alternative uses for leftovers (such as charitable donations or a take away policy) and lack of time to implement waste prevention measures.
Staff thought better portion control would be the most effective measure to prevent waste, followed by better training for kitchen and service staff.
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