This report investigates the corporate social responsibility (CSR) practices employed by Aqua Shard, an iconic restaurant in London, to minimize fruit and vegetable waste. The research aims to analyze the nature of CSR practices, identify influencing factors, assess the impact of CSR on food waste, and offer recommendations for strategic management to enhance profitability. The methodology includes a literature review, the application of the research onion framework, and a quantitative data analysis based on a survey of Aqua Shard employees. Key findings reveal the restaurant's commitment to sustainability, environmental protection, and societal impact, with data analysis highlighting the effects of food waste on costs, productivity, and profitability. The report concludes with recommendations for waste reduction strategies, customer satisfaction initiatives, and strategies for increasing market prominence, all aimed at improving both environmental sustainability and financial performance. The study also examines the use of edible portion versus actually purchased (EP vs. AP) to provide further recommendations for improvements.
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