Assessing the key drivers of food wastage in hotels and restaurants of Kampala.

Abstract

This study assessed the key drivers of food wastage in hotels and restaurants in Kampala, Uganda, focusing on the extent, contributing factors, and types of food wastage experienced within the hospitality sector. A descriptive research design incorporating both qualitative and quantitative methods was employed, targeting a sample of 80 participants including chefs, kitchen staff, waitstaff, and managers from various hospitality establishments. Data was collected through structured questionnaires and interviews, and analyzed using SPSS for quantitative data and thematic analysis for qualitative inputs. Findings revealed that food wastage in Kampala’s hospitality industry is most prevalent during buffet services and special events, although the majority of staff perceived daily waste levels as moderate or unclear. Overproduction, poor inventory management, and large portion sizes were identified as the most significant contributors to food wastage, while customer preferences, dietary restrictions, and supply chain disruptions played a secondary role. The study further found that consumer waste particularly plate waste was the most common type of food wastage, followed by post-consumer waste due to expired or unsold food. Pre-consumer waste from food preparation was acknowledged to a lesser extent. Despite these challenges, efforts such as menu planning, staff training, and improved inventory control were cited by managers as current mitigation strategies. The study concludes by recommending that hotel managers, procurement officers, and kitchen staff adopt practical interventions such as portion control, improved storage infrastructure, and waste monitoring systems. The study also highlights the need for awareness campaigns and policy frameworks to encourage sustainable practices.