Introduction
The research on food waste management in Qatar restaurants requires a decent methodology to achieve its objectives. The study is comprehensive and aims at acquiring data from various sources, both primary and secondary. The problem of waste management is a risk to the environment and to the infrastructure. Therefore, it is important to investigate the reasons behind the issue and the ways it is handled to identify which measures are effective and efficient. Therefore, the research employs a qualitative strategy that includes conducting a number of structured interviews about food waste management with managers of Qatar restaurants.
As the study identified multiple research objectives and questions, the survey was designed in a way to meet all of the areas of interest. In addition, the literature review provides a theoretical background to the study of food waste management strategies in Qatar restaurants. Hence, the primary source data obtained from interview transcripts will be analysed with several qualitative data analysis tools. These include discourse analysis, thematic analysis, and interpretative phenomenological analysis (IPA). The chapter provides an overview of the methodology of the research as well as the justification of its choice.
Research process
Since the research process is heavily focused on gathering and classifying insights into the food waste management measures in a specified region, the prime interest lies with interpretivism. This research philosophy is centred around the idea of investigative assessments and identifications, which implies a qualitative nature of the study. The research philosophy is primarily driven by human interest and curiosity in understanding the depth of the subject of interest without a direct focus on breadth. This is the key reason why the sample sizes of interpretivist studies are rather small compared to other philosophies (Saunders, Lewis and Thornhill, 2019). The prime focus is to derive insights utilised to build foundational data units, which can be expanded further in more accurate and precise methods. In essence, interpretivism lays the groundwork and framework for a particular topic by deriving the conceptual information which was not known or analysed before (Saunders, Lewis and Thornhill, 2019).
It is important to note that food waste management is a complex and intricate subject, where environmental or ecological concerns are not the only issues involved. There is an element of business profitability, sustainability, efficiency, and technological integration. Therefore, conducting a direct assessment of a specific metric without accounting for other measurements can create a skewed conclusion, which will be translated into an ineffective policy. Interpretivism, as research philosophy, offers a unique opportunity to fully capitalise on and maximise the qualitative strengths of research (Saunders, Lewis and Thornhill, 2019). It is a critical position within the network of research methodologies, and their internal frameworks are shown in Figure 1 below.
As a result, further progress along the research onion layers will be made from interpretivism to monomethod qualitative research, which emphasises the use of a single research design. Because the emphasis will be on gathering in-depth insights from a small sample, the narrative inquiry will be the third layer of the research method (Saunders, Lewis and Thornhill, 2019). The goal is not to account for time-related changes or fluctuations but rather to assess the dynamics within a section of research interest. Therefore, the final layer before data processing and collection must be cross-sectional (Saunders, Lewis and Thornhill, 2019). In other words, the core elements of the research philosophy and its specific layer patterns have been identified in accordance with the key research interests and goals.
Defining the methodology and the justification
When conducting research, there are two methods available: qualitative and quantitative methods. Both methods have distinct advantages.For instance, qualitative methods are useful during the early stages of a study when the scholar may be unsure of what is to be studied or what they have to focus on (Mihas, 2019). With this method, a strict design plan is not required at the onset of the research and therefore gives the researcher the freedom to let the study unfold more naturally. In addition, qualitative data analysis methods provide detailed feedback in form of visual evidence or comprehensive written descriptions. It also looks into the social meaning and context and how it affects individuals (Smith and Fieldsend, 2021). On the other hand, quantitative research methods enable the researcher to measure and analyse the data in order to know the relationship between independent and dependent variables. It plays a significant role in testing hypotheses in experiments because of its ability to measure data using statistics.
The use of qualitative and quantitative approaches facilitates decision-making by providing the researcher with conceptual tools to process during the search. Qualitative and quantitative methods have advantages and disadvantages. Qualitative methods are often slow, labour-intensive, and useful when the topic being searched is not well conceptualised (Mihas, 2019). In other words, they are time-consuming because the researcher must interview each participant one by one, and when it comes to analysis, the researcher must revisit the obtained data numerous times to make a thorough analysis (Mihas, 2019). On the other hand, quantitative methods are relatively quick and often produce a large amount of data on a vast range of literature. It is always an appropriate method when a topic is already well conceptualised (Lester, Cho and Lochmiller, 2018). Qualitative methods are used in contrast to answer questions about experience, meaning, and perspective, which are most often from the standpoint of the participant.
Therefore, as the research objectives put emphasis on the existing practices of restaurant food waste management, the qualitative method is chosen. Through this method, the restaurant managers or owners in Qatar can describe how food waste is collected and managed as well as their opinions and attitudes towards the issue (Quinn, Castéra and Clément, 2016). The effectiveness of the chosen strategy is another vital point that should be identified by the study (Kalpokaite and Radivojevic, 2018). As a result, the research pursues one of the primary goals of any qualitative research – which is an exploration of the topic.
In addition, the nature of the collected data does not allow any quantitative research methodology. Interviews are one of the most common data types of qualitative studies. Hence, by analysing the data obtained from the interviews, the topic of food waste management in Qatar’s restaurants is described (Nizza, Farr and Smith, 2021) and the research pursues its descriptive goal (Miller, Chan and Farmer, 2018). In fact, one definition of a scientific description’s goal is to convey information with the detail and specificity required to accurately convey the experience.
Finally, interpretation is another necessary component of the qualitative method. It provides an opportunity to summarise and reflect on the data obtained from summaries. Hence, the interpretation part employs the most data analysis tools. It is necessary to learn about the existing food waste management strategies in Qatar restaurants and the justification of the choices by management, factors that affect the choice, correlations between them, and measure the efficiency of them (Mullet, 2018). As a result, the study aims at selecting the least and the most effective food waste management strategies in Qatar and developing recommendations for increasing efficiency.
The materials, sample, and sampling technique
To obtain the qualitative data necessary for the research, a series of structured interviews should be done. The interview questionnaire was developed based on the previous chapters. All the questions corresponded with the research goals and objectives and, for convenience, were categorised by the research questions. The data obtained from the interviews were recorded and then transcribed for analysis.
The sampling process was simple, as the choice of the interviewees had few parameters. First of all, it should be restaurant managers with several years of experience working in Qatar. Other factors, such as the size of restaurants, their location, average price, and the number of visitors, as well as cuisine, did not determine the sample selection. The sample size selected was within the range of 15 to 50 respondents. During the research, 55 restaurants were contacted, with 35 refusals for an interview and 20 approvals.
All of the interviews are done in person in order to meet the participants. The researcher had to make appointments ahead of time by contacting the head chef, supervisor, or captain who was on duty. The F&B operation department/manager in most high-end restaurants was contacted in the process. Hence, during negotiations for interviews and contact with various restaurant executives, certain insights were gained as well, which will be elaborated on in the consequent chapters.
The data collection process was based on interviews with restaurant managers. Prior to the meeting, the interviewer had to gain their trust, and appointments were usually scheduled by sending a request email with a questionnaire attachment so that they could familiarise themselves with the questionnaire and ensure that the procedures were followed. However, there were only six surveys where the interviewers walked into a familiar location, and they immediately agreed to sit with the researcher. Hence, the data collection process may have some limitations that are caused by the lack of trust from the restaurant managers. By seeing questionnaires prior to the interview, managers could prepare their answers, which could lead to data deterioration. On the other side, the answers that were provided were more well-thought and put together, which enhances the quality of the data.
Ethical considerations
The research adheres to ethical considerations associated with the interview process, data collection, and maintenance. First, the participants were informed about the objectives of the research, the procedures involved in it, as well as potential outcomes of its findings (Sileyew, 2019). After being informed, the participants filled out the written consent form to ensure that they were aware of the type of research and interview procedures.
Other ethical considerations that were prioritised during the research are listed below.
Obtaining informed consent
One of the pillars of research ethics is the concept of informed consent. In a nutshell, informed consent requires participants to understand why they are participating in research and what the research requires of them (Brittain et al., 2020). This information may include the research’s objective, procedures, potential outcomes, and the demands, discomforts, and dangers that participants may experience. Although it is difficult to foresee what information a respondent will or will not want to understand, no information must be left out. This includes information that can impact whether consent will or will not be provided.
The concept that respondents should be willing to participate and not be pressured or misled into engaging in a study is another aspect of informed consent. If one is unable to obtain participants’ informed permission, they must offer an account for why this is the situation (Brittain et al., 2020).
Reducing the risk of harm
The other ethical aspect being considered during this research is preventing the participant’s risk of harm. Therefore, the researcher aimed to avoid possible harm done to the participants. There are various types of harm that participants can experience during the research (Brittain et al., 2020). Firstly, a subject may experience psychological stress and discomfort. To avoid this, the participants were informed about the purpose of the study and was given a consent form to sign prior to the interview. Secondly, the participants may experience social disadvantages. To counter this, the interviews were conducted in an environment where a participant was comfortable (Kiger and Varpio, 2020). Hence, the meetings for interviews were settled in a time and place that satisfies a participant and makes them feel comfortable. Therefore, this study made sure that all participants were not harmed.
Protecting confidentiality
Protection of study participants’ identities and anonymity is another practical component. People are more ready to share information if there is a confidentiality agreement in place, especially when it involves private or sensitive information (Brittain et al., 2020). When insensitive data gathering procedures are used, it is possible that respondents will be hurt. However, the danger of injury occurring after data collection is larger. This occurs when data is not stored, analysed, or published in a manner that maintains confidentiality. Therefore, the privacy and confidentiality of the data obtained was ensured. The real names and positions of the participants were codified to prevent third-party identification in the event of a data breach. Aliases were used to safeguard the identities of those taking part in the interview. In turn, this helped secure the participants’ identities especially when they do not wish to be identified as part of the research.
The participants have a right to withdraw
The researcher informed all the participants that they have the right to withdraw from the interview at any time and for any reason. Thus, all participants were given the option to withdraw from the study at any point along the process. The researcher made sure that if a participant decided to withdraw, they were not pressured or misled in any way to reconsider. The participants’ decision to withdraw was respected because they have the right to choose whether or not to participate in the study.
Data analysis techniques
Data analysis is an essential part of the qualitative study. In the case of food waste management in Qatar restaurants, the data obtained from the interviews could be analysed in several ways. Because the study required three research questions to be depicted in the questionnaire, selecting a single qualitative data analysis tool was challenging because there are several methods that could benefit the research. Hence, the research utilised a combination of three data analysis tools.
First, discourse analysis could provide insights into the correlation between factors like the manager’s experience, restaurant size, location, or category, and the responses that research participants gave and practices they applied. Second, the thematic analysis could provide insights into managers’ experiences, views, and opinions on food waste management in their restaurants, in general, and in the country (Castleberry and Nolen, 2018), which is also beneficial for the study. Third, the IPA could also provide insights into the personal experiences of managers when dealing with food waste. Although for this method, the data is scarce, the insights that could be gained from it are beneficial to the study.
The choice of these data analysis tools is further justified by the nature of data collected via interviews. The responses of participants are mostly short, which does not provide an opportunity to apply such tools as narrative analysis or qualitative content analysis. The grounded theory also does not suit the objectives of the research, as they are already well-defined in the previous chapters. In addition, the grounded theory would require additional surveys to be done, which is time- and resource-consuming.
It is vital to describe the selected data analysis tools and elaborate on the ways they are going to be used. Discourse analysis aims at analysing language within its social context (Kalpokaite and Radivojevic, 2018). In other words, this tool analyses the speech of participants within the culture and society. For example, the tool provides an opportunity to analyse the way different managers talk to their employees. Likewise, discourse analysis provides an opportunity to analyse the way managers speak about food waste in their restaurants. In addition, the background of the research participants is an essential element to ensure a proper understanding and insight is gained in the process.
Applied to the topic of food waste management in restaurants, the discourse analysis tool can provide several insights. Therefore, it connects the background factors such as the average number of visitors, location, price range, and the experience and education of the manager with the existing strategy in the place. For example, managers with more recent education and residing in a more developed area could have established more effective strategies for food waste management and have more positive attitudes towards the practice. Therefore, the way the topic is elaborated by managers will be analysed.
The second qualitative data analysis tool used in the study is thematic analysis. This tool is used to focus on themes and patterns within the obtained data (Castleberry and Nolen, 2018). The dataset that is collected from the survey responses can be analysed to track the patterns of meaning regarding the topic relevant to the research. The most important topics for the study include the existing food waste management strategies in restaurants, managers’ attitudes towards governmental support of waste initiatives, their experience of interacting with infrastructure, and attitudes towards the issue. By identifying key themes of the research, more meaning, insights, and understanding of the topic could be derived. In addition, thematic analysis is a powerful tool for assessing people’s experiences and opinions (Castleberry and Nolen, 2018). Understanding these aspects are important for food waste management research in Qatar restaurants as it allows the development of further recommendations. The existing prejudice, reluctance, or, on the contrary, support by managers could be used as a foundation for new strategies.
The thematic analysis is another exploratory data analysis tool which is selected due to the following reasons. First, it correlates with the pre-existing research objectives and is able to fulfil them. Identification of themes in the obtained dataset enhances the understanding of the issue. In addition, in the process of exploration, the study may develop new research objectives, which is an acceptable practice for the thematic analysis (Kiger and Varpio, 2020). As some scholars view it as a disadvantage of the method, others encourage it as it broadens the scope of the study (Castleberry and Nolen, 2018). Therefore, the tools are utilised to identify key themes of the food waste management issues and tendencies in Qatar restaurants.
Finally, the third data analysis tool used in the study is an interpretive phenomenological analysis (IPA). This tool is designed to enhance the researcher’s understanding of the personal experiences of the study’s subject (Nizza, Farr and Smith, 2021). In the case of the food waste management practices in Qatar restaurants, the subjects in question are local managers (Nizza, Farr and Smith, 2021). Factors like excessive stress associated with a lack of infrastructure for handling food waste or strict governmental policies can affect the responses that subjects gave (Miller, Chan and Farmer, 2018). Therefore, personal experience is a valuable source of information for the issue, which may cause many restaurants to choose simpler food waste management strategies.
Moreover, using the IPA method, the attitudes of restaurant managers toward food waste management and the role of governmental policies will be considered the phenomena in the study. One of the advantages of the IPA method is the fact that it is subject-centred, which can be useful to identify the antecedents of food wastage management behaviour (Nair, 2021). This requires connecting the responses that managers give to their background as well as evaluating the available data about the facility they work for (Miller, Chan and Farmer, 2018). Hence, the coding of certain adjectives could be used to describe personal attitudes. Some of the limitations associated with the IPA method can be caused by the relatively small sample size (Nizza, Farr and Smith, 2021). This could prevent the researcher from making broad conclusions based on the data. However, such a method fits the research objectives, as a sample size of 20 subjects matches with opportunities provided by the method. Despite the fact that the findings made from the IPA cannot be generalised, they can provide insight into the particular food waste management strategies and attitudes in the restaurants that were selected for the interview.
Overall, the research study includes three qualitative data analysis tools, each providing distinct conclusions and findings on the topic. The combination of different tools can deepen the understanding of the topic of food waste management in Qatar restaurants. In addition, using different data analysis methods can help identify new issues associated with food waste management, and analyse the existing strategies and factors affecting them. The variety of insights may create a broader picture of the food waste management in Qatar restaurants and ways the country can achieve its economic, infrastructural and environmental Vision 2030. To work with the data obtained through discourse and thematic analysis, coding and descriptive techniques will be used.
Data collection activities, analysis and discussion
Introduction
The data collection, analysis, and discussion are some of the most significant parts of any research paper as they provide the essence of the study. This chapter describes and analyses the practical implications of the research. In the case of food waste management in Qatar restaurants, the topic of the data collection process should be elaborated on, identifying key issues and factors that affected the survey. The qualitative data were obtained from interviews with restaurant managers in Qatar, with each interview being recorded and transcribed. As was identified in the Methodology chapter, the qualitative data analysis tools will be used for further data processing. With the focus of the research goals and questions, the methods like thematic analysis, discourse analysis, and IPA will be used. This chapter will show how data is analysed comprehensively. The discussion of the results of the study will involve the reflection on how the findings of the study answer three main research questions and how they fit the research objectives.
Data collection process
There were several challenges met during the data collection process. Many of the managers who were interviewed without an appointment were reluctant to answer the questions. Some of the factors that influenced this include the fear of being reported for managing their food waste inappropriately. Therefore, the sampling strategy was modified to avoid suspicion and decrease the rate of refusals. In some cases, the entities that were contacted without an appointment replied that they were not the ones who were responsible for the food waste management in their restaurant; hence, the researcher was redirected to the branch manager.
The core findings located in the course of the data collection and its further analysis can be linked to the information identified in the course of the literature review. Specifically, the significance of adjusting the key elements of the industry to meet the sustainability requirements have been identified. Specifically, the role of waste management as a critical part of improving sustainability and the introduction of innovative technology for encouraging new solutions to waste management have been identified. Namely, the role of zero waste approaches has been proven in the process. Managers of different branches reported concerns about the interview as they were not sure if they were the right people to answer these kinds of questions. In addition, during the data collection process, it was discovered that many restaurants have their own rules and policies to deal with such matters as interviews. Although the participants were warned about the procedure and ethical principles of confidentiality and anonymity that are ensured by the study, many of the subjects felt uncomfortable.
As a result, from 55 restaurants that were contacted, only 20 (36%) provided an agreement for the interview, and 35 refused (64%) as shown in Figure 2 below.
This shows that generally, the restaurant managers are reluctant to speak about their practices to third parties, even when anonymity and confidentiality are guaranteed, and the interviews are taken for research purposes. Six out of the 35 refusals did not reject the interview directly but were told to return later and then found new excuses when the researcher did come back.
Precisely, some excuses mentioned by the managers involved phrases like “we don’t have specific food waste handling, so we can’t help you”. In addition, some refusals were also received during the interview process after certain questions. Some managers were concerned about the question of the awareness of the government programs concerning restaurant food waste management (Nair, 2021). Here, certain respondents preferred to give short answers to speed up the interview process, and others raised suspicion that the researcher was an agent of the inspection department as shown in Table 1 below. As a result, to receive more data from the interview, some of the problematic questions were paraphrased or asked in different ways.
Therefore, it is safe to conclude that the suspicion of the majority of contacted managers signals the hazardous environment in Qatar, where restaurants avoid speaking about their practices due to fear of penalty. On the other side, the topic of food waste management may seem intimidating for managers, as they may be aware of the environmental impact of the issue, not applying any food waste management practices.
The interview process was an important part of the data collection success. The surveys were done in person in the area and time that is comfortable to the subjects. More managers agreed to the interviews when contacted prior via email, and the terms and appointments were negotiated. The people who responded to the emails were not always managers but the people responsible for answering emails during the shift. For example, head chefs, supervisors, or captains on duty (Coşkun and Özbük, 2020). This tendency also suggests that each restaurant has its own policies in terms of regulating public contacts. Whereas some restaurants may have employees that have to combine answering calls and emails with their other responsibilities, there were cases where others delegate these tasks solely to managers. This may be explained by the fact that restaurant managers are rarely interviewed and mostly remain unknown to the public.
Yet, some of the restaurants exhibited openness and preparedness for doing an interview with a researcher. As such, six of the surveys were collected instantly at the facility. In the locations familiar to the researcher, the managers agreed to have an interview immediately after asking. Yet, mostly, restaurant managers preferred set appointments and often requested a questionnaire to familiarise themselves with the interview they would be giving. There were no cases of refusal after seeing the questionnaire.
The selection of the locations was also important for the research. One of the areas of interest of the research involves the way the city and its infrastructure affect the food waste management strategies in restaurants. As the services offered by waste collectors may vary depending on the location, it was important to have a variety of areas where the restaurants functioned (Ben Hassen, El Bilali and Allahyari, 2020). As a result, the research used interviews with managers of restaurants located in Doha in areas of Al Lagtafiya Park, West Bay, Azizya, Muaither, Gharaffa, and the Old Airport. Those locations represent different socioeconomic areas of the town (Balakrishnan, Harish and Al-Kuwari, 2019). Not all of its areas are aimed at premium class tourists, with outskirts like Azizya being much more low-cost.
Finally, it is important to elaborate on the formal procedure of the interview. On average, each survey took about 45 minutes to complete; however, 5-6 surveys exceeded an hour and ended in 1.25 hours (1 hour 15 minutes) where the lengthy discussion occurred. As reported earlier, some of the interviewees felt comfortable talking about food waste management, while others became suspicious and tried to finish the interview faster by giving short answers. Hence, the answers given to the survey question vary in detail. The 20 completed surveys provide a dataset, which will be analysed in the research of food waste management strategies in Qatar restaurants.
Analysis
The analysis of the surveys collected should be aligned with the research goals and questions. Hence, the section will be divided into several subsections to separate each approach and each research question. In addition, the data analysis results will be determined to enhance the understanding of the analysis. The discussion of the data findings will be discussed in the next section of the chapter.
By thoroughly reading and reviewing the surveys, the researcher aims to identify the key themes that occur when managers are talking about food waste management. After the number of themes is selected, the analysis and interpretation should identify the issues that are associated with these themes. After that, it is essential to study the correlation between the background information about the facilities and their managers and the state of food waste management there. For example, how does the level of education and previous experience affect the likelihood of the environmentally friendly food management strategy implied in the restaurant?
There are several interview questions that address the topic of the current food waste management strategies. By answering the number of questions under research question 1, “What are the most effective strategies that restaurants in Qatar can use?”, the researcher is able to identify the current state of food waste management and the issues associated with it. As a way of discourse analysis, the study will analyse the correlation between the background data about the restaurants and facilities and the following three questions:
- What food waste management techniques do you use in your restaurant? Which ones are the most effective?
- How would you evaluate the wastage load in your restaurant in general and food wastage, in particular? Is it easily manageable, or is it challenging to manage?
- Is the current food waste management technique burdensome financially or to the personnel of the restaurant?
Discourse analysis
Respondents’ Demographic
As shown in Figure 3, there were only seven (35%) among the twenty respondents in the survey, who had both a Bachelor’s degree and certification related to the hospitality and tourism industry. Hence, these seven managers create a category of educated managers. Upon investigating their responses to the survey, it was established that most of them (5 out of 7) are familiar with food waste management strategies and implement some structure in their restaurants. Among educated managers, there were five food waste management and prevention techniques utilised. Namely, the internal distribution of leftovers to the staff and needy, reuse of the surplus products, cooking per customer’s booking, optimised resource use, and two of the restaurants utilised pre-preparation.
Question 1: Answer
It is difficult to estimate the effectiveness of such strategies in each of the restaurants, as the data is not sufficient, and not all managers provided a numeric estimation of their food waste. Yet, from the interviews, it is evident that the implemented strategies are easily manageable and are not financially burdensome. As a result, superior food waste management measures can lead to improvements in food safety (Goktepe et al., 2018). The numeric estimations of food waste vary from 6-7% to 15-20%, which are neither the lowest nor the highest rates. There may be other factors that affect the number involved, therefore, no generalisation can be made about this.
Specifically, as the information provided from the surveys shows, the approach to food waste management to be used in the target setting is quite broad. Specifically, the integration of the strategies geared at composting and other zero-waste approaches could be seen as leading to potentially positive results. Specifically, 25% of the customers responding to the survey indicated that they were supportive of or did not mind the integration of zero-waste-based approaches. Admittedly, when compared to the overwhelming 75% of negative responses to the descried measure, the solution of the zero-waste management approach might seem slightly tenuous. However, the fact that the majority of the employees asked the same question supported the specified concept (75%) indicates that the offered solution could be seen as viable. In order to implement the proposed approach in the Qatar context, the strategies aimed at behavioural changes in restaurant customers and Qatar citizens, in general, is required.
Overall, there are strong indications that the zero-waste approach appears to be the most reasonable solution that offers the greatest flexibility and the maximum opportunities for the target company, as well as for the restaurant business in Qatar, in general.
Admittedly, the issue of behavioural changes represents a concern. However, changes in customers’ behaviours and attitudes will become possible once a homogenous policy is introduced into the target setting. Namely, the promotion of change implemented at the policymaking level by crafting appropriate legal standards and introducing them into the target socio-political context should be regarded as a necessary solution.
Question 2: Answer
In turn, the assessment of food wastage and load represent quit substantial concerns for restaurant managers and employees, as the survey shows. Specifically, the responses to the survey point to the fact that aaaa
The issue of awareness is another concern to be considered wen addressing the current situation with waste management at restaurants and within the food industry in Qatar, in general. Specifically, the survey results prove that none of the respondents (0%) are aware of any policies that are linked to the issue of proper food waste management. The described situation indicates that a massive awareness campaign is to be implemented in the Qatar food industry sector and among the general audiences to ensure that all citizens are aware of the basic tools and strategies for food waste management.
The lack of understanding and awareness of the issue of load management and waste management among restaurant employees, managers, and general audiences within Qatar also raises the question of whether the subject matter can be deemed as manageable. Indeed, the extent of work to be done in order to amend the current situation and encourage a more effective management of food waste is ample, with the need for active education of general audiences being evident form the survey results.
The described problem could be managed by introduce relevant policies and making them available for all audiences to be familiarized with and follow precisely. Specifically, restaurant managers should be offered rigid guidelines regarding the management of waste and the promotion of the specified knowledge to their customers. A combination of traditional media for building customer awareness and the relevant skillset for disposing of food waste along with the incorporation of digital tools for customers to learn to manage food waste must be considered as a possible solution. The described integration of a blend of the traditional tools for addressing the issue of food waste and the digital ones for enhancing customer knowledge and developing the relevant skills has been prove to produce a positive effect in a range of other areas. Therefore, the incorporation of the specified strategies as the means of food waste management should be regarded as sensible.
Additionally, the wastage load control represents an obvious concern given that 100% of the respondents indicated that they lacked the necessary awareness regarding the subject at hand. Namely, the responses to the survey indicate the absence of any standards for promoting appropriate wastage load control. The observed situation calls for revisiting the existing framework for handling wastage load. Specifically, the survey results demonstrate the presence of a rather convoluted approach to managing wastage load, which can be attributed to the absence of appropriate training or education. Indeed, according to the survey results, 65% of the staff members do not have the competencies required for addressing the problem of wastage load. Therefore, the issue of skills, knowledge, and the relevant competencies should be seen as an essential concern. For this reason, introducing training and education opportunities for staff members regarding the wastage load management is needed. Specifically, introducing the target audience to the updated infrastructure for the subject matter, as well as the improved approaches to handling core tasks within the set time, is needed.
Question 3: Answer
In the category of restaurant managers without higher education or with no related degrees, the sample is larger – 13 out of 20 (65%). According to the sample’s background data on managers, the category of managers with no related education does not utilise any food waste management strategies. Only two managers out of thirteen had reported that they use specific strategies to minimise food waste, which is using an internal distribution of leftovers in both cases. Yet, when asked about the alternative strategies that they sought to implement, 8 out of 13 reported that they distributed cooked food leftovers to the staff and to the needy. Hence, despite being disposed of as general waste, the amount of food waste is minimised by giving uneaten food to staff. Such a strategy is the most common in Qatar restaurants.
Another correlation that was noticed by the survey is the refusal of high-end restaurants to accept environmentally friendly food waste management programs. As the interviews included restaurants of all sorts of the price range, the managers of two high-priced restaurants answered negatively to the question: “Do you think that you would approve the implementation of the environmentally friendly food waste management strategy in your restaurant?”. The answer was motivated by the fact that the reputation of their restaurant may be harmed or the implementation of food waste management strategies would ruin the image. Yet, these answers were a minority, as most of the responses were positive about embracing environmentally-friendly strategies.
The further discourse analysis of the issue at hand indicates that the transition to a new approach for managing waste in a more efficient way within the food industry is likely to be financially burdensome for the Qatar food industry, in general, and for the target restaurant setting, in particular. The strong propensity toward a negative response (85%) indicates the evident development of the theme of independent management of waste management issues, as well as the lack of transparency in the described environment. The theme of transparency is particularly relevant for the promotion of improved waste management techniques, which is why the presence of the specified issues within the discourse signals about the urgency of introducing appropriate policies for adjusting the current framework for handling waste within the restaurant setting and the food industry, at large.
Thematic analysis
Upon making a thematic analysis of the survey, it was important to identify the topics and phrases that occurred the most often. There were several open–ended questions that could provide an opportunity for the relevant data to be collected. For example, questions like “What would you change in the current state of restaurant food waste management? Why?” and “In your opinion, what governmental programs could decrease the adverse impact of food waste?” imply an open answer and opinion from managers. Hence, analysing the answers provides insight into key topics on the issue.
Question 1: Answer
The answers to these questions provided two of the most common themes raised by the interviewees. They are the educational programs that increase awareness of food waste and its environmental impact and the governmental role in the creation of environmentally friendly food waste management programs. When asked about the implementation of the composting technique to manage food waste in their restaurant, 17 respondents out of 20 said that it would not be hard and would be beneficial to the environment. However, all of the 17 interviewees that answered added that they would consider it only in case there are government programs and policies that address this (as shown in Table 2 below). There are many steps that are needed to be taken to make composting safe and convenient for restaurants, and without proper legislation and infrastructure that would support the initiative, the managers are not willing to take the risk and responsibility.
Therefore, the observed trends in the responses to the questions above prove that the introduction of zero-waste management tools currently represent the most effective waste management techniques within the target setting. Specifically, the responses and the themes raised are indicative of the lack of effects in the application of the relevant policies across the Qatar food industry. Therefore, the integration of the essential zero waste management approaches, as well as the related
The second of the most common themes identified in the survey is the importance of increasing awareness. When answering the question about the programs that government could introduce to enhance the environmentally-friendly food waste management strategies in the country, eleven respondents pointed out public educational programs as the primary method. Attracting public attention to the environmental issues associated with landfills and pollution in Qatar can act as a supportive measure to change people’s behaviour toward a more sustainable one.
In general, the governmental initiative on the issue of food waste management in Qatar is essential because despite the 2030 Vision for sustainability, the issue has not been addressed legally. This is supported by the interviews, as 100% of the respondents are not aware of any government policies concerning food waste management in restaurants (Alkhouzaam et al., 2022). In addition, the lack of awareness and knowledge leads to the avoidance in implementing sustainable food waste management practices, which can be automated in most cases (Bennbaia et al., 2018). This reflects the situation, where the people and businesses may be ready and willing to change for the better, but a lack of infrastructure and governmental support prevents them from it.
Question 2: Answer
Another open-ended question addressed the changes that happened in the restaurant industry and in food waste management over the last five years. Although most of the answers were different, there was one common theme that occurred in six responses. Restaurant managers in Qatar noted that overconsumption has become more prevalent and has been contributing to higher rates of cooked food wastage. Many of the managers explain it by the social media culture, where food is neglected and not consumed, but people want to visit high-end restaurants as a sign of status. One of the ways managers describe such type of clients is “fame seekers”. The topic of overconsumption is associated with a lack of awareness about the environmental impact of excessive consumption and landfill pollution. Hence, the topic of educational programs that increase public awareness is interconnected with the theme of decreasing overconsumption in restaurants.
The concern outlined above allows answering the first research question from a slightly different perspective. Namely, the customer-oriented focus and the relevant lens can be applied when viewing the concern under analysis in the specified light. The importance of focusing on zero waste policies will require integrating the associated changes into the present-day political context and the food industry, specifically, the restaurant business. Furthermore, clear and rigid legal standards for restaurants to adhere to the policy to be established, as well as for customers to meet the demands to be set, will have to be introduced. The specified change is instrumental to the increase in awareness and compliance among Qatar residents and restaurant business owners, as well as the food industry members, in general.
Another trend that has been noticed in the last five years is the opposite of overconsumption. Several managers reported the growth in healthy food consumption among clients. More people have become aware of the effects that different food could have on one’s health and selected acceptable dietary alternatives. Healthier options help prevent obesity or contribute to weight loss. Clearly, this change is a reflection of people being educated on the matter of diets and healthy food. Hence, the same strategy can be applied to encourage mindful consumption and food waste management strategies. Education can change people’s behaviour; hence, it is important for both restaurants and the government to enlighten people on the strategies and choices that are more environmentally sustainable.
Question 2: Answer
The specified issue is linked directly to the concern regarding the assessment of wastage load and the efficacy of waste management within the Qatar food industry and in the restaurant industry, specifically. Namely, the current scope of the problem is admittedly large. Due to the need to shape the existing legal standards, the scope of the problem can be described as outstandingly large.
Most of the themes identified are interconnected, and there is a need for a government to address the issues. Launching educational programs to increase awareness about the adverse impact of excessive consumption and landfill pollution or developing an infrastructure to encourage composting in restaurants is impossible without the government. Therefore, the survey has identified the agent who needs to be the most proactive about the change in people’s behaviour and achieving environmental sustainability. Food waste in Qatar’s restaurants lacks proper holistic governmental support.
Specifically, the theme of policies is linked directly to the issue of environment, which, in turn, leads directly to the issue of policies within Qatar. Specifically, the lack of adherence to the relevant policies, as well as the inconsistency in the current guidelines regarding the implementation of the said policies within the food industry, should be considered a notable concern. The survey makes it evident that around 75% of the study participants, including the majority of customers and around 40% of the staff, are unaware of detailed policies regarding environmentally-friendly waste management and disposal in the restaurant industry and food industry, in general. Consequently, the introduction of the relevant tools for reinforcing the existing policies within the target setting is required. Specifically, the significance of zero waste policies must be emphasized as the most sensible solution.
Question 3: Answer
At the same time, the further exploration of the responses to the questionnaire indicate that the issue at hand is bound to be excessively burdensome financially. One of the three research questions that the study focuses on is regarding one experimental food waste strategy that implements tracking customer’s behaviour. Although, there were five questions targeted specifically at this method, 75% of the respondents expressed negative attitudes towards it. Mostly, the technique was considered ineffective or impossible to achieve, as customers are hard to predict. In cases of high-end restaurants, offering dishes that involve ingredients that need to be utilised soon rather than listening to the customer’s demands might harm the image of the restaurant. Therefore, customers’ wishes dictate the functioning of many facilities and the food waste that is generated.
However, three of the managers expressed opinions that the restaurants are responsible for the food left uneaten. 25% of interviewees agreed that tracking customers’ behaviour could make food waste management easier. Yet, only two respondents believed that tracking food waste can be an effective food waste strategy. By planning the menu according to the client’s behaviour, the food waste can be minimised according to only one manager. The majority of interviewees expressed negative opinions on the utilisation of the tracking technique as it is not only ineffective but harmful to the restaurant and clients’ experience.
The question about the changes in the current state of restaurant food waste management provided a variety of answers. While one of the most common answers involved governmental participation (four responses), other themes are worth identifying. The other five managers named training as a strategy that would contribute to the change (Elobeid, Savvaidis and Ganji, 2019). The ideas about training included making it mandatory, educating staff on the maximum utilisation of resources and inventory, making training daily instead of monthly, and general awareness training (Asim et al., 2019). Other suggestion themes involved counting an average number of visitors to track the demand and forecast the supply to minimise the surplus of resources. Pre-preparation of the ingredients was another strategy associated with tracking consumer behaviour. There were five managers that believed that nothing could or should be changed about the current state of food waste management.
Interpretative phenomenological analysis (IPA)
Finally, the third method used for qualitative data analysis is the IPA. This method was used to examine the individual experience of managers in dealing with the topic of food waste. The survey has certain questions that reflect the tone and attitudes of respondents to the topics discussed. Although no single event was described in the IPA, the responses themselves provide a generalised description of Qatar’s restaurant managers’ values and attitudes.
Question 1: Answer
In the interview, most managers answered the questions in a way that revealed their professional qualities, like responsibility and working in the interest of the facility and its visitors. Therefore, the food waste management strategies they use and consider suitable aim to simplify internal processes to increase efficiency and customer satisfaction, which is often the main focus of the restaurants. High-end restaurants prioritise the needs of their clients and their image to the extent that environmentally-friendly food waste management techniques are considered unacceptable. This devotion to the restaurants’ interests represents professionalism, but also dependency on the trends and customer preferences. In case environmentally friendly strategies utilised by the restaurant would provide a competitive advantage and attract new clients, more restaurants would be willing to embrace it.
Secondly, as identified in the thematic analysis, the government plays an important role in the way restaurants conduct their internal processes. The respect for government can be seen in many of the answers given by the interviewees. As a result, all of the respondents approve and adhere to the governmental policies of separating the waste into different disposals. Although this practice refers to general waste collection and utilisation, the fact that managers are willing to do this shows that food waste could also be solved this way. In addition, the responses about the implementation of composting in their restaurants reflect that those practices would be accepted if the infrastructure and policies were created by the government.
Question 2: Answer
Based on the results, 100% of restaurant managers are satisfied with the food waste management technique they use. In addition, all respondents recall that food waste in their restaurant is easily manageable and not financially burdensome. Yet, restaurants face challenges on the path to sustainability, but one of the best ways for them to improve is by working with the local government. By cooperating with the government, establishments can help create a more sustainable environment for everyone and reduce food waste, which is both environmentally and economically significant. Governments are often at the forefront of assessing, adopting and enforcing legislation in order to meet their mandate with regard to quality and safety. It is, therefore, imperative that restaurants work closely with the government as a means of reducing food wastage and preserving resources for future generations.
The specified data informs the answer to the second question of the research, specifically, the efficacy of the current waste management approaches and the available solutions that can be used as alternatives. Specifically, the evident lack of awareness among restaurant managers regarding the harmful effects of the currently used waste management approaches suggests that changes must be implemented on several levels, including organizational, local, and state-wide ones. Namely, in order to address the concern of waste management within the restaurant industry and the food service context, in particular, appropriate requirements and legal standards must be introduced.
In turn, the outcomes of the survey use indicate that the lack of awareness observed in managers must be resolved with the help of a combination of education, training, and enhanced legal repercussions for the failure to adhere to the set norms and regulations. The specified combination will contribute to an increase in compliance with the zero waste standards, therefore, helping the industry and the community at large to transition to a new framework of controlling waste and resources, overall.
Question 3: Answer
The IPA yielded mixed results. Clearly, the current state of managers’ attitudes toward environmentally friendly food waste management strategies can be characterised as reluctant. Most of the respondents focused on customer satisfaction and the image of their restaurants. Unlike many European countries, corporate social responsibility programs in restaurants are not as common, which is why many managers keep their food waste disposal simplified and treat it as general waste (Sakaguchi, Pak and Potts, 2018). Nevertheless, the reported ease and lack of financial burden of current food waste management provide a window of opportunity for change. With appropriate governmental policies, environmental sustainability and rates of food waste could be reduced.
Furthermore, the approaches to evaluating the extent to which food waste changes under the new policies need to be considered. Particularly, applying the IPA technique will allow demonstrating that the current perception of the transfer toward the zero waste management approach is seen largely as a financial challenge by most managers and organizations in the restaurant industry. Namely, 90% of the respondents clarified that they believed the transfer to a new approach toward waste management involving re-education of the staff and the redesign of the current infrastructure along with the introduction of new technology imply significant expenses. While the specified statement is legitimate, the proposed solution is expected to prove to lead to positive outcomes and a reduction in the extent of costs in the long run. Therefore, appropriate modifications must be introduced into the restaurant industry and the food market, in general.
Discussion
The discussion of the analysis is another important section of the chapter. The interpretation of the analysis provides a foundation for further recommendations. One of the main goals of the research is to identify the current state of food waste management in Qatar restaurants. Hence, the analysis of the primary source, such as interviews with managers, provides an insight into the most common issues with it, executives’ attitudes towards it, and factors affecting them.
Question 1
The data analysis tools used provided multiple insights into the current state of food waste management in Qatar restaurants, the attitudes of managers to the issue, and the opportunities for the implementation of environmentally-safe strategies. After using the thematic analysis, several themes were identified. Namely, most of the respondents addressed the lack of governmental involvement in programs regarding food waste. Cooperation with the government is also seen in the sphere of implementation of alternative food waste strategies like composting.
The second theme identified is the development of educational and environmental awareness programs that would enlighten the public on the importance of sustainability and the ways to contribute to it. In the topic of changes that have been noticed over the past five years, managers of Qatar restaurants noticed several trends, which is overconsumption associated with social media culture, where people are interested in the looks of food more than in its taste and consumption. This leads to excessive ordering and increased wastage of cooked food. Besides this, managers report more people being interested in the healthy food alternative, which is a sign of people being educated on the matter.
Hence, the themes of education and government programs can be interconnected. As identified by the survey, there are managers that think that the government should invest in and develop programs that would enhance public awareness of the current environmental issues and the ways they can be solved and the behaviours that are more sustainable. The example of the tendency to eat healthier represents the results of public education – by changing people’s perspective, the behaviours can be changed as well. In addition, awareness programs may motivate more managers and restaurant employees to seek alternative strategies to minimise their food waste. As a result, creative solutions are encouraged, which is part of an innovative process that aligns with Qatar’s 2030 sustainability vision.
The discourse analysis and the IPA are the data analysis tools used for identifying the attitudes of managers towards food waste management. As identified by the research, most managers prioritise the values of their restaurants and act in response to what is best for the facility and its customers. Therefore, some of the food waste strategies seem unattractive or even unacceptable to restaurant managers.
Yet, despite the food waste management strategies not being prioritised by most of the managers, there are still common techniques used in most of the restaurants in Qatar. Regardless of the price range of the restaurant, education and experience of the managers, most of them expressed a positive attitude to the internal distribution of leftovers to the staff or the needy. These techniques are being practised all over the world, and some of the managers in Qatar’s restaurants would approve of making it structured and regulated by the government.
Question 2
Managing food waste and minimising its rates is a complex and challenging task that requires a long-term holistic strategy. As identified by the research, the issues with restaurant food management are interconnected. Therefore, the strategy should be systematic and address all the issues. For example, by launching an educational program, overconsumption could be hindered, which would minimise the food waste burden for restaurants and simplify the management of waste. With a lesser scale, it is simpler to experiment and implement alternative strategies such as composting or tracking customers’ behaviour (Abdel-Shafy and Mansour, 2018). However, this initiative should be encouraged and supported by Qatar’s government on different levels. The infrastructural availability, as well as financial incentives, would increase restaurants’ motivation to seek alternative food waste management solutions.
Without a sustainable environment, the economy of a country is affected because agriculture has a direct link to the economy. Stakeholders are bound to experience a reduction in profits if the environment they are running their enterprises is not sustainable. Also, a sustainable environment means more resources since environmentally sound farming practices improve natural resource reserves. Sustainability also has an impact on the social development of a community. The main objective of ensuring environmental sustainability is to ensure that people have access to primary resources, proper healthcare and good quality of life. People should be educated on the effects of harmful activities and pollution on the environment and agriculture and encouraged to participate in environmental sustainability. Many programs remain focused on the maintenance of life and resources without affecting the environment.
Food waste management in Qatar restaurants can decrease the rate of pollution and reduce landfill use in the country. In fact, leftover food can be used to produce organic fertiliser. Moreover, it is important to study how health-conscious eating habits have affected food waste. Food waste management in Qatar restaurants can help reduce the demand for landfill space and decrease the rates of pollution. There are many ways to promote food waste management, but the most important steps are to educate managers about this issue and make sure that they know where to dispose of it. In addition to creating good habits among employees, managers need to ensure that their restaurant uses environmentally-friendly disposables that will not harm people or the environment.
Question 3
Overall, environmental sustainability and self-sufficiency are one of the primary goals of Qatar’s 2030 Vision. Food waste strategies may be considered soon, as all 20 interviewed managers reported that there are no policies or regulations addressing restaurant food waste. Therefore, although the changes in the country are happening, the lack of supporting legislation can be noticed as well. Lack of governmental support is one of the main issues that prevent restaurants from implementing sustainable food waste strategies, and as a result, this slows downs the achievement of the 2030 Vision. Moreover, the growing rates of consumption continue to provide excessive pressure on the landfills, which are one of the main sources of pollution in Qatar.
After discourse analysis and IPA, some of the views expressed by restaurant managers may seem passive, as they report a lack of governmental support. Yet, that kind of a claim is counterproductive and does not lead to any change. Instead, it is important to identify those key issues and contribute to the consolidation of restaurants’ representatives to communicate the key issues within food waste management in restaurants to the government and offer solutions that could contribute to the change in the sphere.
On the other hand, there is a lack of research on the environmental impact of restaurant food waste in Qatar. The absence of a governmental response could be explained by a small fraction of restaurants’ contribution to pollution. As there are no clear protocols on how to track and evaluate general food waste, the restaurants may seem insignificant contributors. Yet, the fact that the food waste is disposed of the same way as the general waste points to the fact that the practice is still wrong and cannot be considered acceptable.
Furthermore, there are strong indications that the implementation of the proposed framework is bound to be quite financially taxing on Qatar restaurant businesses and the related organizations. Specifically, the integration of tools for compliance with zero waste management policies will require taking substantial expenses and lead to the necessity to shape the financial policies within the target sector. Additionally, customers will have to revisit their approach to spending on food and restaurant services so that sustainable solutions to the current issue of waste management could be provided.
Therefore, the discussion of the qualitative analysis results identified that the state of food waste management in Qatar restaurants is stagnant. Managers may utilise some common techniques such as distributing leftovers to the staff and the needy, but inevitable food waste is majorly disposed of the same way as regular waste. As a result, all of the managers are satisfied with the food waste management in their restaurants as they solve the problem and are easily manageable. However, in order to move forward and promote progressive and environmentally safe practices, the governmental initiative should take place. This initiative should include a complex strategy that involves developing policies and programs for restaurants, investing and creating public awareness programs, educating people on the importance of a sustainable environment, and building an infrastructure that allows techniques such as composting to be applied in the restaurants.
Conclusion
Conclusions are critical for any research because they summarise all of the interpretive and analytical work done during the research. Therefore, this chapter provides a summary of the ideas behind the research and connects the theoretical background of the literature review with practical findings made in the data analysis chapter. In addition, the overall evaluation of the study will be conducted, identifying whether the research questions were answered fully and research objectives were met. The factors that contributed to the limitations of the study and the recommendations for further research will also be provided.
Initially, the study had six objectives and three research questions regarding food waste management strategies in Qatar. The main aim of the study was to identify and determine the effective strategies that can be used to improve food waste management in restaurants. Most of the work done to meet this aim was done in the literature review, where the theoretical background was provided, and various examples of food waste strategies from countries of the world were provided. As a result, the countries of different levels of socioeconomic development were compared. Some of the most common and simple strategies that effectively reduce the amount of food waste are distributing leftovers of cooked food to the staff and the needy. Other than that, both developing and developed countries utilised practices such as adjusting the menu to minimise food waste.
After collecting primary data from managers of Qatar restaurants, it was identified that, mostly, pre-preparation of food, adapting the menu, and giving leftovers to the staff and needy are the only strategies used. The effectiveness of these strategies in Qatar is hard to measure as there is no unified way to estimate the food waste in restaurants, and there is a need for a separate study to collect such information. Yet, the research established that most restaurant managers do not apply any specific strategy for food waste management. Such a tendency is concerning, considering that environmental sustainability is one of the primary goals of Qatar’s 2030 Vision (Alkhouzaam et al., 2022). In other words, a deliberate effort is needed in order to systematically address the issue of interest.
The research has also determined the contemporary waste management techniques that restaurants can adopt. Besides already mentioned leftovers and pre-preparation of food and menus, restaurants may utilise zero-waste strategies such as composting to track customers’ behaviour. Both of the techniques were addressed in the surveys provided to the restaurant managers. The answers provided mixed results for the tracking of customers’ behaviour; nearly 75% of respondents expressed a negative attitude as it was considered ineffective. However, composting was not as controversial, as more managers agreed that it would be possible and not burdensome to implement composting stations. The main obstacle that prevented the implementation of such strategies was the lack of governmental support. This is why many managers claim that they would consider composting if there is sufficient infrastructure and legislation.
Policies and legislation play an important role in the management of restaurants’ waste products. In fact, all the interviewed restaurant managers adhere to the policy of separate disposal bins for general wastes. Likewise, all of the managers reported that there are no legislation or policies that would regulate food waste. Therefore, with a lack of regulation, most restaurants use minimalistic food waste minimisation strategies, while others do not have any particular structure and disposal of food the same way they dispose general waste.
As the research objective was further investigated, the thematic analysis provided another insight into the importance of the government’s role in minimising food waste. Aside from developing composting policies and legislation, the government is also responsible for public awareness campaigns about the negative effects of excessive consumption. As Qatar wants to achieve self-sufficiency and environmental sustainability, the public should be enlightened about the pollution in landfills and its long-term effect and possible consequences if the behaviour is not changed. Hence, to encourage more environmentally friendly practices, a recycling culture should be promoted at the governmental level. The role of the government is essential in facilitating change in the sphere of food waste management.
In addition, education is another crucial aspect that decreases food waste. According to the discourse analysis in the research, restaurant managers who had bachelor’s degrees related to the hospitality sector were more likely to have positive attitudes toward food waste management strategies that do not harm the environment. They have higher rates of encouraging the distribution of leftovers to the staff and the needy, and generally, they are willing to accept the environmentally-friendly food waste strategy in case the government supports the idea. Another example can be seen in the trend of customers ordering healthy food more often, which has been noticed over the last five years, which is reported by four interviewed managers (Sana et al., 2020). This is a result of increased education in that sphere, and the same can be applied to sustainable food waste management, such as restaurants (Sheik, 2018). People would be more motivated to change their behaviour towards more sustainability if they are aware of the positive impact that they are having on the environment. Hence, governmental policies should address the educational sector and launch campaigns that promote environmentally-friendly consumption.
Finally, the research aimed to develop suggestions on how to reduce the amount of food waste generated by restaurants. As reported by managers, effective ways of minimising food waste are using pre-preparation ingredients and calculating the average number of clients daily and monthly to estimate the number of products offered. Finally, distributing waste is proven to be an effective strategy to decrease the amount of wasted cooked food and help staff and the people in need.
One of the research questions that was discussed in the survey was “Can tracking consumer behaviour to forecast food waste be used as an effective strategy to improve waste management?”. For Qatar restaurant managers, this technique was not considered effective, which can be explained by either lack of understanding of it or a number of other issues that make customer tracking ineffective (El Bilali and Ben Hassen, 2019). Overall, only three managers reported that such a strategy could help restaurants minimise the risk.
In conclusion, the research was able to meet its objectives and provide answers to the three main research questions. Despite many limitations of the study, a basic understanding of the topic and practical insights from restaurant professionals were gained. Key issues within the topic of food management in Qatar restaurants were identified as well as the current state of the governmental role.
Limitations
During the process of data collection and analysis, some of the major limitations of the study were identified. For instance, the data collection process had several limitations, as the majority of the restaurant managers refused to give interviews. In addition, there were cases when respondents became suspicious and purposefully gave short answers in order to skip the uncomfortable questions. As a result, the collected data was not equal in all surveys, and some of the answers were not sufficient.
Small sample size
Another limitation of the study is the relatively small sample size. After the data collection process was finished, the number of respondents was 20, which does not allow a much-generalised conclusion about the topic of food waste management in Qatar. Therefore, the qualitative data analysis tools such as thematic analysis, discourse analysis and IPA were selected as they allowed for maximum insight from the given data.
Lack of follow-up questions
The interview process itself also did not always go as planned. On average, the interview took around 45 minutes, which was long enough to record all of the questionnaires. However, some of the answers given by respondents needed more details, which required more time. As many refusals were collected, putting additional stress on restaurant managers could lead to another refusal. Investigating the topic of restaurant food waste management requires thorough investigation, which requires more open questions, so interviewees are able to share all aspects of their process.
Overall, the study has identified that the topic associated with food waste management techniques in Qatar restaurants need a more in-depth investigation. Many managers were not familiar with how tracking consumers behaviour could contribute to the development of the food waste management strategies. Therefore, the data obtained about the role of consumer tracking and use of forecasting techniques to minimise food waste was not sufficient, as it was not practiced in Qatar’s restaurants.
Recommendations
It is clear that the topic of food waste management in Qatar restaurants needs more thorough analysis and further investigation. Hence, the study has developed several recommendations for further research on the subject. According to the primary data collected from the survey, the developmental stage of food waste management in Qatar can be compared to countries such as Bulgaria and Pakistan, which are both addressed in the studies mentioned in the literature review (Filimonau et al., 2019; Aamir, Ahmad, Javaid and Hasan, 2018). Although there are other socioeconomic factors that differ between these countries, focusing on the strategies and history of food waste management in developing countries could be beneficial for sustainability achievement in Qatar.
By further investigating the strategies in developing countries, key themes could be identified for further research. For example, are there any programs that encourage leftover distribution or how other restaurants adapt their menus to achieve sustainability and decrease the surplus of products? Besides, learning about the techniques used in zero-waste restaurants across the world and discussing these techniques with restaurant representatives in Qatar could provide more insights and understanding of the current situation in the country.
As the research identified that governmental action is essential for initiating change, future studies could choose other subjects. For instance, government officials that are responsible for environmental politics or sustainability programs could be interviewed. In these studies, the ground-up methodology could be used to develop a hypothesis from the data obtained from the surveys.
However, several insights from the way this research was conducted should be applied for further studies. For instance, optimisation of the questionnaire is essential for making an effective study. In order to do this, the research should have clear and approved research objectives and questions. To avoid wasting time during the data collection process, the questionnaires should contain questions that hold the most significance to the research and open-ended questions that encourage the speaker to give details in his or her answer. To make an interview more insightful, the follow-up question should be developed, and the interviewer should be prepared to ask more questions that make the respondent elaborate on the topic.
Making a study that has a large sample size is complicated as it requires many assistants in the data collection process. Hence, alternative techniques for increasing efficiency could be selected. For example, conducting the survey over the phone, via Zoom, or in written form would be less resource-consuming. In case the qualitative study is conducted, many data analysis tools require the data obtained to be sufficient to the point of exhaustion. This is why designing the questionnaire and conducting the interview are some of the most important aspects of successful research.
Final conclusion
The research on food waste management strategies in Qatar provided answers to its main research questions. Most restaurants do not utilise any specific food waste management protocol or technique. Yet, the ones that are managed by specialists with relevant bachelor’s degrees tend to have policies such as leftover distribution more often than a restaurant with managers with non-relevant degrees or graduates. Secondly, the study identified the lack of government policies regulating food waste management. As reported by many managers, the governmental programs that encourage practices such as composting would determine if they will ever imply it in their restaurants. Besides, governmental campaigns that encourage mindful consumption, and increase public awareness of the adverse environmental effects of pollution and food waste, could have a positive effect on curbing the issue.
Overall, it was noted that restaurants could make a change on a small scale, which decreases their motivation to put extra effort into recycling. On the contrary, governmental policies have a large-scale effect on the goals, which are significant for achieving Qatar’s 2030 Vision. Although the study had several limitations, it has provided a foundation for further research and developed recommendations on how to improve further studies of food waste management in Qatar’s restaurants.