ABSTRACT

The study accessed consumers food waste behavior/practices at foods service establishments in Umuahia South Local Government Area of Abia State: An observation and interaction study. A cross-sectional study design was employed. The specific objective assessed the characteristics of restaurants and fast foods establishments, practices/behaviour of consumers and food establishments within the context of food waste, identified the food products that is most wasted in the establishment, identified the reason for food waste in the establishment and lastly, determine the methods used in handling ready meals not served to customers on the day of their preparation in the establishments by observation and interaction. The population comprised of all food establishments in the study area at the time of study. A purposive sampling technique was used to select 3 fast foods and 4 restaurants establishment totaling seven (7) in Umuahia South. L.G.A. Abia State. The findings proved that more than half of fast foods and restaurants demonstrated poor service delivery by staff, which not only affects customer satisfaction but also contributes to food waste. The practice of trashing leftover food, observed in valuable percentage of fast foods (33.3%) and restaurants (75%), is particularly alarming, given its environmental implications. Similarly, significant percentage of fast foods (33.3%) and restaurants (50%) selling leftover food at attractive prices raises concerns about food safety and quality. In recommendation, the study suggest that food service establishments must adopt a holistic approach to address food waste, encompassing staff training, operational improvements, customer engagement, and community involvement. By doing so, they can reduce their environmental footprint, enhance customer satisfaction, and maintain operational integrity.