Study flags high food waste in fast-food industry

Food waste reduction is increasingly recognised as critical to improving food security, enhancing resource efficiency, and promoting environmental sustainability.

However, waste disposal remains widespread, driven by overproduction, limited recycling infrastructure, cost constraints, and prevailing societal attitudes towards food reuse.

A study led by Dr. Faizal Adams of the College of Agriculture and Natural Resources reveals that food waste management among fast-food enterprises in the Ashanti Region remains complex, shaped by operational, behavioural, and structural factors.

The study was published in Sustainable Development.

The research examined the scale, drivers, and economic implications of food waste, highlighting how vendor practices influence both waste generation and mitigation.

Researchers estimated annual food waste to range between 348 and 464 metric tonnes, with daily waste averaging 1.31 metric tonnes—more than half of which is avoidable.

The findings further indicate that education, experience, and waste management training significantly influence the level of food waste generated.

The study also emphasises the need for sustainable waste treatment solutions, such as anaerobic digestion and food waste conversion, to minimise environmental and public health risks associated with current disposal practices.

The researchers recommend a set of practical policy interventions, including targeted education and training programmes, financial incentives for waste reduction, public awareness campaigns, strengthened regulatory frameworks, and strategic partnerships across the food value chain.