Pauline Enewa Entonu

Thesis Name

Thesis Abstract

Globally, FW represents a significant issue with measurable economic and environmental effects. In Australia, around 7.3 million tonnes of food are thrown away annually, costing $20 billion. Notably, unlike large companies that enjoy economies of scale, small food businesses incur higher costs and face waste-related problems, worsening food insecurity.  In Sydney, the context of this study, 57,000 small food businesses are operating competitively, contributing substantially to waste. Importantly, unpredictable demand is one cause of FW, which often results in overproduction and surplus stock. While historical sales records can ease uncertainty, it rarely reflects real customer orders. Although digital tools can improve forecasting, they require a significant amount of funds and technical skills. Furthermore, operational and financial limitations such as inadequate staff training, inefficient customer service, and a shortage of food order monitoring systems contribute to waste. Practical steps like clear date labelling and ongoing employee training may help reduce these losses. Some authors state that large portion sizes of food and too wide a variety of menus due to Customer preferences may lead to excess food. To reduce this, restaurants can offer flexible food portions, promote the reuse of leftovers, and encourage responsible consumption.

Surprisingly, while some studies indicate that Australia discards 24 million burgers weekly and 45 million loaves annually, despite 2.1 million households experiencing severe food insecurity, others report that small food businesses generate the highest levels of FW, suggesting that reducing waste in this sector could significantly enhance Sydney’s food security and reduce environmental impacts. However, most of the research so far has focused on large food businesses outside Australia. Also, developing guidance on best practices for small food businesses' waste is limited. Some researchers argue that preventing waste at its source seems to be the most effective approach. However, its effective implementation depends on a clear understanding of the specific challenges that the businesses encounter.

This research seeks to identify, analyse, and propose more effective strategies to improve FW problems in Sydney small businesses, to enhance environmental, economic, and social outcomes while fostering sustainability. While there exist several studies on food waste in large-scale business operations mostly outside of Australia, there is limited focus on small food businesses in urban Australian contexts, particularly in Sydney. Also, developing guidance on best practices for small food businesses' waste is limited. Additionally, a few studies e explore the combined environmental and economic impacts at a micro-business level. Furthermore, limited research examines practical, scalable solutions tailored to small food businesses, as existing research is still broad and conceptual.

Therefore, this study aims to address these gaps by providing localised, business-focused insights through a qualitative semi-structured interview design. These interviews will be conducted with small food business owners/managers, staff, customers, and representatives from a government agency. The study will employ thematic analysis following the six-step framework proposed, which includes data familiarisation, generating initial codes, searching for themes, reviewing themes, defining and naming themes, and producing the final report.

Why My Research is Important/Impacts

The study’s findings would significantly enhance knowledge and address the research gap regarding food waste (FW) challenges in Sydney’s small-scale food services sector. Secondly, it would offer valuable insights into the understanding of the amount of FW generated within the sector. The application of the evidence-based solutions on FWR strategies by managers and policy makers would not only contribute to policy development but also enhance the skills or expertise required to address FW, thereby promoting food security in Sydney. Another benefit of the study is that the findings and recommendations would provide baseline data for further research in the field.

Specifically, other benefits include:        

Social and Environmental Benefits:

 This study will boost sustainability and motivate the make better use of resources. It could lead small businesses to start adopting food waste practices, thereby building up local food networks that will push for both environmental and social benefits in Sydney communities.

Benefits to participants:

The participants of this small-scale food businesses research may get a clearer view of their food waste practices, find effective ways to reduce them, and make profits. They can further encourage teamwork and knowledge exchange among the business owners.

Benefits to the student researcher:

The student undertaking the study will develop valuable research skills of collecting, analysing, and presenting study results, as well as interpersonal and communication skills through engagement with the research participants. These experiences will strengthen the student’s expertise in sustainability, food waste management systems, and social research, providing a strong foundation for future academic or professional work in environmental and community development fields.

RESEARCH PROPOSAL VERSION

This research would provide both theoretical and practical benefits. Firstly, it will uncover evidence-based insights into effective food waste practices in Sydney, fill knowledge gaps, contribute to sustainability research, and offer concrete examples of effective FW management by collecting data directly from small food businesses' stakeholders through interviews. The findings would inform policy development, recommending practical changes to improve FW at local and industry levels(Tehrani & Schmutz, 2020).Check 

In practice, the research will support small food businesses in managing FW effectively. Furthermore, by identifying key problems and sources of FW, analysing practices that contribute most to the waste, identifying effective strategies, and engaging directly with managers and staff via interviews, it will uncover practical solutions to improve operations and foster teamwork among stakeholders. Additionally, by translating the findings into clear, context-specific recommendations, small food businesses would make informed decisions to reduce waste, save costs, and promote sustainability. Ultimately, these practices will promote both sustainability and social well-being. Furthermore, the study will provide a foundation for future research in both practical solutions and academic knowledge in the field of food waste and sustainability. Moreover, by creating a dataset and framework that can be used to test interventions, compare practices across different cities, and explore aspects such as policy impact and consumer behaviour will build teamwork and knowledge sharing among food waste stakeholders on effective methods of reducing FW.

The findings will strengthen CQU’s research by documenting the problems of food waste, effective reduction strategies, and stakeholder roles. It will support the university’s evidence-based study in environmental systems. Additionally, the study’s methodologies and results can serve as a model for investigating other sustainability issues, supporting ongoing innovation and interdisciplinary collaboration within the university. These insights can be integrated into teaching, applied research projects, and policy recommendations, enhancing CQU’s reputation for producing research that is both academically rigorous and practically relevance.