Explore the implications of food waste regulations on sample Chinese restaurants and acknowledge of sustainable management practices in China and Hungary.

Zhao Hailun (2022) Explore the implications of food waste regulations on sample Chinese restaurants and acknowledge of sustainable management practices in China and Hungary. Faculty of Commerce, Catering and Tourism.

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Recently, there has been a renewed attention to the serious problem of food waste around the world, with FAO putting forward a vision to reduce food waste and the imminent need to mitigate climate change for the future environment. Food waste means not only throwing away large amounts of food, but also ineffectively consuming large amounts of water, energy and land, as well as significant additional greenhouse gas emissions. Rapid economic growth and steadily rising income levels have brought the issue of food waste to the forefront, especially in the restaurant sector. Countries are actively making proposals to reduce food waste and are aware of the importance of sustainable development, and as a result, a large number of regulations and even legal binding mechanisms have been proposed in various countries to address food waste. The main objective of this research study is to investigate the impact of legislation and regulations related to food waste on operators or workers in the catering industry. The study focuses on semi-structured interviews to understand the importance that restaurant operators attach to the phenomenon of food waste, their awareness of food waste legislation in their country, and a qualitative analysis of the factors that generate the most waste in restaurants through a personnel interview survey. A literature review was also conducted to focus on the important causes and effects of food waste in all restaurant and consumer sectors. The study found that there was significantly more food waste at the back-of-house food processing stage than residual waste at the guest consumption stage, although there was some over-consumption by specific groups of people due to conspicuous consumption, and the amount of waste and loss varied considerably depending on factors such as the food preparation process, improper storage during transportation and over-storage in the restaurant. Waste at the food preparation stage deserves a focus. Interviews revealed that due to the peculiarities of Chinese cuisine, the high amount of waste generated by some side dishes is also a major cause of food loss. In addition to this, traditional Chinese beliefs deeply influence the waste generated by the restaurant industry. In contrast, regardless of the region in which a Chinese restaurant is located, it generates an excessive number of consumers due to face-saving issues. Therefore, regulations can effectively restrain people from over-consumption, while from the restaurant side a large amount of leftover waste can be legally managed to reach the recommendation of reducing or even cleaning plates. Overall, the results of the study contribute to a better understanding of the impact of legislation and regulations on Chinese restaurants, preventive actions and sustainability management initiatives. Furthermore, suggestions are made for future developments and management possibilities to improve China's initiatives against food waste by drawing on the experiences of other countries.


Budapest Business University


Faculty of Commerce, Catering and Tourism


Vendéglátás Tanszék






Konzulens neve
Konzulens típusa
Assignment, Scientific qualification, Institution
Karakasné Morvay Klára
főiskolai docens; Vendéglátás Tanszék; KVIK
Kovács Róbert Ferenc
óraadó tanár; Turizmus Tanszék; KVIK

Item Type: Thesis (UNSPECIFIED)
Uncontrolled Keywords: Anti-food waste Law, food waste, Food waste sustainable management, Influence in catering, Minimizing initiatives, Regulations impacts
SWORD Depositor: Archive User
Depositing User: Archive User
Date Deposited: 2022. Jul. 25. 17:12
Last Modified: 2022. Jul. 25. 17:12

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