(Objective)

This study aims to analyze the behavior of food services in managing waste, covering the entire process from the acquisition of raw materials to waste disposal. The research focuses on understanding the current practices and identifying areas for improvement in waste management within these services.

(Methodology)

A structured survey was designed to gather comprehensive information on business characteristics, perceptions of food loss and waste, and waste prevention and management practices. The survey was conducted virtually among 283 food service businesses over the course of three months: March, April, and May 2024.

(Results)

Responses, which provided both qualitative and quantitative data, were analyzed to produce descriptive statistics and explore correlations among key variables. Results revealed significant patterns in the behavior of food services regarding the management of food loss and waste.

(Conclusions)

The findings reveal a substantial need for implementing incentives rather than punitive measures, such as taxes, to promote better waste management practices. These insights contribute to broadening the discourse on sustainable practices within the food service industry and highlight the potential for policy interventions to support more effective waste management.

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