Leo Sakaguchi
University of California, USA
Title: Food Waste prevention in small businesses, the most preferred strategy among food recovery
Biography
Biography: Leo Sakaguchi
Abstract
Prevention is the most important and preferred action for dealing with the current quantities of food waste. Most recent, published scientific articles regarding food waste are using less ideal strategies for dealing with food waste, such as composting for the use of biomass. The focus of this paper are small businesses, such as restaurants and catering facilities, and exploring options for a decent implementation of recent food waste prevention initiatives. There are different auditing and accounting tools, which are provided by government and stakeholders in the business sectors. However, these tools are not being used in many cases, and the purpose of this paper is to understand why those are not being utilized and how to implement such tools. The lack of knowledge, the existence of different, but not comparable, solutions, and the increasing demand for research around food waste from the side of food processors are the main reasons for choosing this topic. The data for this paper will be based on a survey addressed to small business owners regarding their behavior around food waste. A trial research week monitoring the amounts of food waste and the reasons of the existence of those will be conducted.