Food waste problem

Food Waste Problem Student’s Name Institution of Affiliation Course Number Instructor’s Name Date Food Waste Problem Food waste in restaurants based in New Zealand has been a problem in the country's hospitality department. On top of that, this challenge has extended its effects from being economically costly to restaurants to environmental harm to New Zealand. By mitigating this issue, restaurants can save money and conserve the environment simultaneously, which plays an essential role in generating sustainability in the hospitality sector. In interpreting the challenges that the hospitality department of New Zealand faces in terms of food waste, one of the problems is overproduction (Kairos Food Rescue, 2023). In this aspect, many restaurants prepare a lot of food compared to what the restaurants can sell per day. By doing so, the remaining food is discarded and, at times, taken to animals to be used as their feed. Similarly, leftovers from customers are another issue causing food waste in restaurants in New Zealand (Principato et al., 2021). This activity occurs when clients order food and eat a little, leaving the remaining ones on the dining tables, which the restaurants consider waste and are forced to throw away. In relation to exploration, various strategies should be implemented in all restaurants in New Zealand to manage the above challenges. Based on overproduction, inventory management should be seriously taken since it presents the restaurants with an estimate of the quantity of food the restaurants...