A restaurant has monitored its food waste for one month. It found that large portions of rice and side dishes are often returned untouched. The restaurant's...
Question 1 Report
A restaurant has monitored its food waste for one month. It found that large portions of rice and side dishes are often returned untouched. The restaurant's manager is considering smaller default portions, with customers able to request extra food without charge. Some kitchen staff think this could slow production during busy periods.
(a) Identify one environmental problem caused when edible food is thrown away. [1]
(b) Which stakeholder group may benefit most from smaller portions? [1]
(c) Explain one way in which reducing food waste could increase the restaurant's profit. [2]
Answer Details
(a) [1] Throwing edible food away sends more waste to landfill. It may also lead to methane or other greenhouse gases being produced.
(b) [1] The restaurant business or its owners may benefit most, because reducing waste can lower costs. Customers could also benefit if they receive portions better suited to their needs.
(c) [2] If less food is wasted, the restaurant buys less food that is neither sold nor eaten. This reduces production costs, so profit can increase if revenue is unchanged.
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