Research Article
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Challenges of Food Storage and Preservation in Restaurants in Katsina Metropolitant, Katsina State. Nigeria

Year 2021, Volume: 5 Issue: 2, 136 - 146, 31.12.2021

Abstract

Restaurants produce the greatest amount of food waste and loss in the food supply chains of most developing economies including Nigeria. Reducing all food losses will result in a more secure global food system and it is important for us to show how restaurants services can reduce food waste in their domain. Food waste is one of the major challenging issues facing most restaurants as well as food services operators as it post many negative economic and environmental health impacts. Thus this study examines challenges of food preservation in restaurants, providing data and insights with a case study on Katsina city. Primary and secondary sources of data were adopted as a method for the data collection. From the finding of the study, most restaurants in the study area conduct an inventory checks on a daily basis, to stock up on required materials and gather understanding on which items are being used. In addition, restaurants keep a regulated check to ensure minimum possible preparations on certain items need to be prepared in excess. It was also found that, fresh foods purchased have a reported 5.8-fold greater food waste compared to frozen food purchases in most restaurants in Katsina. Obtaining such data is a challenge future research into food waste and preservation will need to address so that it can be transferred to food product development operations for maximum impact. It concluded that Katsina restaurants do not recognize the need to have a scientific approach for the treatment of their surpluses and mitigation of the same. The true solution lies in creating heightened levels of awareness in the restaurant industry about correct waste management practices and stringent measures need to be taken to ensure that these are adequately followed.

Supporting Institution

Kano University of Science and Technology Wudil

Thanks

Thanks to editorial board

References

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  • Buzby J.C., Hodan F. & Hyman J. 2014. The estimated amount, value, and calories of Postharvest Food Losses at the retail and consumer levels in the United States, USDA-ERS Economic Information Bulletin Number 121, February, available at: https://ssrn.com/abstract=2501659 (Accessed December 12, 2019).
  • Falasconi L., Vittuari M., Politano A. & Segrè A. 2015. Food waste in school catering: an Italian case study, Sustainability, 7(11): 14745-14760.
  • Food and Agriculture Organization 2011. Global food losses and food waste – extent, causes and prevention, Food and Agricultural organization of the United Nations, Rome.
  • Food and Agriculture Organization (FAO) 2016. Save Food: Global Initiative on Food Loss and Waste Reduction, FAO, Rome.
  • Haq Z. 2016. Food India wastes can feed all of Bihar for a year, shows govt. study, Hindustan Times, September 15.
  • Lipinski B., Hanson C., Lomax J., Kitinoja L., Waite R. & Searchinger T. 2013. Reducing food loss and waste”, working paper, Installment 2 of Creating a Sustainable Food Future, World Resources Institute, Washington, DC.
  • Nixon R. 2015. Food waste is becoming a serious economic and environmental issue, The New York Times, February 5, available at: www.nytimes.com (Accessed December 25, 2019).
  • Reisch L., Eberle U. & Lorek S. 2013. Sustainable food consumption: an overview of contemporary issues and policies, Sustainability: Science, Practice, & Policy, 9(2): 7-25. Smith J. & Noble H. 2010. Bias in research, Evidence-Based Nursing,17(4):100-101.
  • Van Ittersum K. & Wansink B. 2012. Plate size and color suggestibility: the Delboeuf illusion’s bias on serving and eating behavior, Journal of Consumer Research, 39(2): 215-228.
  • Viswanadham N. 2012. Can India be the food basket for the world?, Institute of South Asian Studies, Government of Singapore.
  • Wansink B. 2006. Mindless Eating – Why We Eat More Than We Think, Bantam-Dell, New York, NY.
  • White P., Sharp V., Darnton A., Downing P., Inman A., Strange K. & Garnett T. 2009. Food synthesis review: a report to the Department for Environment, Food and Rural Affairs, The Social Marketing Practice et al. Defra, London.
Year 2021, Volume: 5 Issue: 2, 136 - 146, 31.12.2021

Abstract

References

  • Biswas C., Ghosh D. & Ray A.K. 2015. Linking small and marginal farmers with the growth of India, International Journal of Advanced Research, 3(4): 1191-1193.
  • Buzby J.C., Hodan F. & Hyman J. 2014. The estimated amount, value, and calories of Postharvest Food Losses at the retail and consumer levels in the United States, USDA-ERS Economic Information Bulletin Number 121, February, available at: https://ssrn.com/abstract=2501659 (Accessed December 12, 2019).
  • Falasconi L., Vittuari M., Politano A. & Segrè A. 2015. Food waste in school catering: an Italian case study, Sustainability, 7(11): 14745-14760.
  • Food and Agriculture Organization 2011. Global food losses and food waste – extent, causes and prevention, Food and Agricultural organization of the United Nations, Rome.
  • Food and Agriculture Organization (FAO) 2016. Save Food: Global Initiative on Food Loss and Waste Reduction, FAO, Rome.
  • Haq Z. 2016. Food India wastes can feed all of Bihar for a year, shows govt. study, Hindustan Times, September 15.
  • Lipinski B., Hanson C., Lomax J., Kitinoja L., Waite R. & Searchinger T. 2013. Reducing food loss and waste”, working paper, Installment 2 of Creating a Sustainable Food Future, World Resources Institute, Washington, DC.
  • Nixon R. 2015. Food waste is becoming a serious economic and environmental issue, The New York Times, February 5, available at: www.nytimes.com (Accessed December 25, 2019).
  • Reisch L., Eberle U. & Lorek S. 2013. Sustainable food consumption: an overview of contemporary issues and policies, Sustainability: Science, Practice, & Policy, 9(2): 7-25. Smith J. & Noble H. 2010. Bias in research, Evidence-Based Nursing,17(4):100-101.
  • Van Ittersum K. & Wansink B. 2012. Plate size and color suggestibility: the Delboeuf illusion’s bias on serving and eating behavior, Journal of Consumer Research, 39(2): 215-228.
  • Viswanadham N. 2012. Can India be the food basket for the world?, Institute of South Asian Studies, Government of Singapore.
  • Wansink B. 2006. Mindless Eating – Why We Eat More Than We Think, Bantam-Dell, New York, NY.
  • White P., Sharp V., Darnton A., Downing P., Inman A., Strange K. & Garnett T. 2009. Food synthesis review: a report to the Department for Environment, Food and Rural Affairs, The Social Marketing Practice et al. Defra, London.
There are 13 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Article
Authors

Abdulkadir Bello This is me

Nura Isyaku Bello 0000-0001-8186-5839

Kamaluddeen A. Baba This is me

Ahmad Said Abubakar This is me

Publication Date December 31, 2021
Published in Issue Year 2021 Volume: 5 Issue: 2

Cite

APA Bello, A., Bello, N. I., A. Baba, K., Said Abubakar, A. (2021). Challenges of Food Storage and Preservation in Restaurants in Katsina Metropolitant, Katsina State. Nigeria. Eurasian Journal of Food Science and Technology, 5(2), 136-146.
AMA Bello A, Bello NI, A. Baba K, Said Abubakar A. Challenges of Food Storage and Preservation in Restaurants in Katsina Metropolitant, Katsina State. Nigeria. EJFST. December 2021;5(2):136-146.
Chicago Bello, Abdulkadir, Nura Isyaku Bello, Kamaluddeen A. Baba, and Ahmad Said Abubakar. “Challenges of Food Storage and Preservation in Restaurants in Katsina Metropolitant, Katsina State. Nigeria”. Eurasian Journal of Food Science and Technology 5, no. 2 (December 2021): 136-46.
EndNote Bello A, Bello NI, A. Baba K, Said Abubakar A (December 1, 2021) Challenges of Food Storage and Preservation in Restaurants in Katsina Metropolitant, Katsina State. Nigeria. Eurasian Journal of Food Science and Technology 5 2 136–146.
IEEE A. Bello, N. I. Bello, K. A. Baba, and A. Said Abubakar, “Challenges of Food Storage and Preservation in Restaurants in Katsina Metropolitant, Katsina State. Nigeria”, EJFST, vol. 5, no. 2, pp. 136–146, 2021.
ISNAD Bello, Abdulkadir et al. “Challenges of Food Storage and Preservation in Restaurants in Katsina Metropolitant, Katsina State. Nigeria”. Eurasian Journal of Food Science and Technology 5/2 (December 2021), 136-146.
JAMA Bello A, Bello NI, A. Baba K, Said Abubakar A. Challenges of Food Storage and Preservation in Restaurants in Katsina Metropolitant, Katsina State. Nigeria. EJFST. 2021;5:136–146.
MLA Bello, Abdulkadir et al. “Challenges of Food Storage and Preservation in Restaurants in Katsina Metropolitant, Katsina State. Nigeria”. Eurasian Journal of Food Science and Technology, vol. 5, no. 2, 2021, pp. 136-4.
Vancouver Bello A, Bello NI, A. Baba K, Said Abubakar A. Challenges of Food Storage and Preservation in Restaurants in Katsina Metropolitant, Katsina State. Nigeria. EJFST. 2021;5(2):136-4.

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com