A Detailed Research Report on Food Wastage in Yo! Sushi Restaurant

This report investigates the impact of food wastage at the Yo! Sushi restaurant. The research begins with an outline of the project's aims, objectives, and research questions, focusing on identifying factors that minimize waste, assessing current recycling practices, and recommending improved strategies. A literature review explores existing research on waste management, highlighting the importance of sustainable practices and the impact of food waste on the environment and business performance. The report details the research methodology, including the use of a positivism philosophy, a descriptive research design, and a qualitative approach with thematic analysis. Data collection methods include questionnaires for customers and restaurant owners. The findings are presented, analyzed, and evaluated, leading to conclusions and recommendations for reducing food waste. The report provides practical strategies, such as implementing digital technologies and formulating new waste management strategies, aimed at improving waste management and promoting sustainable growth within the restaurant. The report also includes a plan of action with questionnaires used to gather data from the restaurant and its customers.

Impact of food wastage in
Yo! Sushi Japanese
restaurant.

Table of Contents
LO 1.................................................................................................................................................1
1.1 Project outline specifications................................................................................................1
1.2 The process of research project selection..............................................................................1
1.3 Literature review...................................................................................................................2
1.4 Research Project Specification..............................................................................................4
1.5 Appropriate plan of action....................................................................................................5
LO 2.................................................................................................................................................6
2.1 Matching resources efficiently to the research question.......................................................6
2.2 Undertaking proposed research investigation.......................................................................8
2.3 Recording and collating relevant data ................................................................................10
LO3................................................................................................................................................11
3.1 Appropriate research evaluation technique.........................................................................11
3.2 Interpretation and analysis of the results.............................................................................12
3.3 Conclusion and recommendations......................................................................................17
LO 4...............................................................................................................................................18
4.1 Presenting outcomes............................................................................................................18
REFERENCES..............................................................................................................................19

LO 1
1.1 Project outline specifications
Aim- To find the best ways of reducing the amount of waste created at Yo Sushi Restaurant.
Objectives-
 To identify the factors that would help in minimizing the amount of waste created in
restaurant.
 To assess the current practices of reducing waste through recycling.
 To be able to recommend better strategies and thus reduce the amount of waste created
within restaurant.
RESEARCH QUESTIONS
 What are the factors that would help in minimizing the amount of waste creating in
restaurant?
 How current practices i.e. recycling would be helpful in reducing waste?
 What are the strategies that helps in reducing the waste created?
1.2 The process of research project selection
The factors which contributes to the process of research project selection are provided below:
 The area of interest of research
 Topic of researchers
 Aims and objectives of researchers
 Methodologies and research approaches
Main aim behind selecting this topic is that there is large number of waste created within
Yo Sushi Restaurant which is located at Waterloo Station, London and thus it needs to be reused
or recycled in such a way that helps in reducing the waste. It is essential to understand the
importance of food and thus individual needs to adopt the best possible ways of minimizing the
amount of waste created through using reusable bags and keeping the food in that which can be
later delivered to needy person (Dou and et. al., 2016). Waste can be in several forms such as
wastage of food, or packaging of food is done using plastic bags which is thrown away anywhere
etc. Thus, all such waste needs to be managed and undertake effective strategy such as recycling
it or providing to poor people so that waste can be properly managed. Here, the main problem
being faced while carrying out research is to identify the best ways of minimizing the amount of
waste created within restaurant. Thus, it is essential for businesses to undertake effective strategy
1

which aims to improve their business performance and reduce the wastage so that profitability
level could be enhanced. Also, researching such issue is crucial as it helps in identifying the
needs of overcoming waste created within hotel and thus it could be minimized so that food
could be provided to needy person.
Further, it has also been evaluated that packaging of food needs to be done in an effective
manner and thus it helps in saving lots of money and reduce wastage. Also, individual buyers
needs to made aware about the importance of food and then they should order only that much
amount of food which will be consumed by them. Thus, all such actions would result into
reducing waste and protecting the environment. Restaurant also requires following proper food
safety procedure so that it helps in maintaining cross contamination or improper handling so that
waste could be reduced (Neff, Spiker and Truant, 2015). Also, restaurant needs to donate excess
food to needy people and thus fight against the hunger. It helps in reusing the wastage of food so
that waste management could be created effectively.
1.3 Literature review
Factors that would help in minimizing the amount of waste created in restaurant
As per the view of (den Boer and et. al., 2016 it can be assessed that business needs to
adopt effective strategy through which amount of waste could be created within restaurant.
Therefore, the food needs to be saved by adopting different recyclable methods used and thus
aims to minimize the wastage created within restaurant. However, it is crucial for business to
carry out effective methods through which wastage could be safeguarded and thus minimize the
wastage created within restaurant. Management of business needs to identify certain ways
through which restaurant management needs to minimize waste within restaurant. Carrying out
effective strategy which results in improving waste management strategy so that appropriate
results could be created so that successful waste could be collected and thus undertake minimum
time for utilizing waste so that best results could be carried out. However, (Guerrero, Maas and
Hogland, 2013) argued that restaurant needs to create a team who needs to plan appropriate
strategy so that waste management could be created within restaurant. Hence, adopting
appropriate strategy which results in minimising wastage of food so that recycling of food could
be done so that reuse could be done. However, it also results in creating positive image in market
as using innovative equipment results in recycling the food and thus manage the wastage of food
and enhance the capacity of restaurant. According to Thyberg and Tonjes, (2016) the wastage in
2

restaurants increasing rapidly and management must consider the amount of waste each
restaurant generates. Due to lack of waste management strategies the management of the
restaurants remain unable and incapable to eliminate or reduce the amount of waste efficiently.
From the analysis it was identified that there was approximately twenty-three million tons of
food that was discarded in 2007 in Japanese restaurants and hotels. It implies that ample amount
of food got waste and thus impact negatively on the reputation of the country. Papargyropoulou
and et. al., (2014) argues that in order to reduce the amount of waste in Japanese restaurant, the
management and government must work abreast and collaboratively. The management must
formulate and implement specific strategies so that the amount of waste food can be decreased
efficiently. Eriksson and Spångberg, (2017) said that government of the country must implement
certain laws and regulation about food recycling and charge penalties on those restaurants who
does not have effective waste management in their premises. It is the duty and responsibilities of
the restaurant owners to concentrates on the issue of wastage of food. In the era where resources
are becoming sacred and limited, management of restaurants needs to consider the strategies of
sustainable growth and development and formulate precise strategies that maximised their sales
and minimises the wastage of food. Thus, this will lead the organisation towards growth and
development effectively and efficiently.
Current practices of reducing waste through recycling
Currently businesses are carrying out effective practices so that waste so that reduction of
food could be created and thus wastage could be minimized. (Maalouf and El-Fadel, 2017) stated
that business uses recycling practices in regard to use food packages and thus recycle the same so
that it could be used in future. Hence, adopting effective strategy so that best practices could be
carried out and thus minimizes the waste through which recycling of food could be done.
Currently business uses innovative strategy so that they can reuse the food practices and thus
minimize wastage so that needy person could use such food. Hence, it is also one of best
practices which results in formulating effective strategy so that wastage of food could be reduced
and businesses carry out best practices in order to attain desired objectives. Girotto, Alibardi and
Cossu, (2015) contends that in order to increase the sustainable developmental practices, the
management of restaurants needs to incorporate the strategies and monitor the amount of waste
food periodically. With the help of information and technologies, the management can able to
trace the required raw materials and current inventories. This will help them to eradicate the
3

issue of wastage of food effectively and efficiently. Thus, it is recommended to the restaurants
owners to implement the use of digital technologies so that they can increase their revenue and
reduce the amount of waste food. This will aid in increasing the reputation of the organisation
and they can drive on the path of sustainable growth and development. Thyberg and Tonjes,
(2016) argues that information technologies requires heavy investments and restaurant owners
eschews this requirements. In order to reduce the amount of food waste from their organisation,
they must consider the importance of implementation of digital technologies. This can improve
the productivity of the restaurant owners and they can increase their profits and sales
simultaneously.
1.4 Research Project Specification
Research Philosophy: For the following study, researcher will make use of positivism
philosophy as it is well structured and can be used with quantitative and qualitative approaches
of research.
Research Design: There are several types of research design which are used by the different
researchers in order to carry out their research. In the following research project, author will aim
to use the descriptive research design.
Research Approach: The research would be conducted through using qualitative analysis and
thus thematic method will be used in order to identify the best ways of reducing the waste
created.
Data collection and analysis method: Present research could be conducted through using
primary research and thus constructing questionnaire and providing it to respondents for filling
their responses would help in obtaining the best information (Silverman, 2016). For the
following research qualitative research approach has been applied where various theories are
evaluated on the basis of data collected. The data has been collected from primary and secondary
sources. Where primary source include observation and secondary source includes various
journals articles. Here, respondents are restaurant owners from whom the best possible ways
would be identified of reducing the waste created within restaurant.
4

Illustration 1: Research Onion
(Source: Silverman, 2016)
1.5 Appropriate plan of action
Task / Duration in week 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
Selection of topic
Developing the project
Preparing aims and objectives
Carrying out literature review
Developing research
methodology
Conducting primary research
Analysis of data
Evaluation of data
Conclusion and
recommendations
Draft Submission
5

Final submission to tutor
Action Plan
The action plan will show the activities that will be covered in the research project. It is
formulated below: Developing Project: In this researcher will develop the project by using appropriate
structure and precise research methodologies. Carrying out literature review: In this stage, the researcher will analyse the literature
review by identifying and analysing articles jotted by senior researchers and writers
which are relevant to the topic. Conducting primary research: Here the researcher will conduct primary research by
analysing the reviews of customers and employees of Yo Sushi regarding food wastage. Evaluation of Data: The data will be evaluated in this phase where researcher takes
sample and interprets it in order to produce meaningful information. Conclusion and recommendations: The researcher will summarise all the research in
short and brief way which help the end users to comprehend the whole research project.
 Final Submission: The researcher will finally submits the research to the authorities.
LO 2
2.1 Matching resources efficiently to the research question
For the present research study, the research question formulated by the researcher was
“What are the best ways of reducing the amount of waste food at Yo! Sushi Restaurant. In order
to answer this question, researcher will be using questionnaire as the research instrument. The
questionnaire has been prepared by the researcher and participants of the research was both
customers and employees of Yo! Sushi Restaurant. The questionnaire has been provided online
using SurveyMonkey.com platform. In this context, the questionnaire template is provided below
which match resource efficiency to the research questions
Questionnaire for employee
Demographic information
6

Name:____________
Age:__________
Occupation:__________
Q1) Is your organisation waste food?
 Yes
 No
 Don't Know
Q2.) Is your organisation have effective waste management strategies
 Yes
 No
 Don't Know
Q3) How would you recommend improving the waste management strategies of your
organisation?
 Recycling of food
 Implementation of digital technology
 Formulation of new strategies
Questionnaire for customers
Demographic information
Name:____________
Age:__________
Occupation:__________
Q1.) Do you waste food at Yo! Sushi restaurant?
 Yes
 No
Q2) Is Yo Sushi waste management practices is efficient?
 Yes
 No
 Don't Know
7

Q3) Is Yo Sushi's waste their leftovers instead of recycling it?
 Yes
 No
 Don't Know
Q4) Is Yo Sushi's waste management strategies are effective enough?
 Yes
 No
 Don't Know
2.2 Undertaking proposed research investigation
In order to accomplish the aim and objectives of the research study, researcher needs to
ensure that precise research methodology will be used. Research methodology is very important
aspect of the research and is also considered as the framework on which research study is based
upon. In this context, researcher undertakes the proposed research investigation in accordance
with the agreed specification and procedures.
Research Philosophy
Research philosophy is the manner through which research collects data, solve case studies and
interpret the collected data in most effective and efficient manner. According to Saunders
Research Onion, research philosophy is the first area which is need to be covered first after
beginning research study (Raynor and et.al., 2017). For the present research study, the researcher
has used positivism research philosophy. Positivism research philosophy is well structured and
can be used with both qualitative and quantitative study.
Research Approach
Research approach are the approaches used by the researcher in order to testify the
hypothesis or research questions formulated for the study. In research study, discussion of
approach used by the researcher to accomplish the aim and objectives are very important.
Initially there two types of research approaches used by the researchers. These are deductive and
inductive research approaches. In the present research study the researcher will use inductive
research approach. As inductive research approach is concerned with the generation of new
theory emerging from the data.
Research Design
8

Research design is the plan through which researchers aim to answer the research
questions effectively and efficiently. Research design are essential components of the research
methodology (Attar and et.al., 2016). Research design helps in answering the research questions
more thoroughly and adequately. In order to answer the research question, researcher has used
descriptive research design. Descriptives research is used to describe characteristics of a
population or phenomenon being studied.
Research Strategy
Research strategies are the plans through which researcher accomplish the aim and
objectives of the study. Different types of research strategies has been used by researchers in
order to attain their specific aim and goals. In the present research study, researcher has used
qualitative research method. Qualitative research method helps in analysing the theoretical data
collected from the discussions. Through this strategy, researcher was able to accomplish the
desired aim and objectives of the study.
Data Collection
Data collection is the process through which vital information and data has been
gathered. In order to conduct the research study, researcher has to collect the data by using
appropriate methodologies and approaches (Médici and Allen, 2016). There are two sources for
data collection i.e. primary source and secondary source. In primary source, researcher collects
data all by himself or herself thoroughly surveying, interviewing, observations or creating focus
groups. In the present study, researcher has used questionnaire survey as research instruments to
collect the data. Secondary analysis refers to the process of collecting data which has been
analysed by senior researchers and authors. In this context, the secondary data will be collected
from analysing different articles and journals.
Sampling
Sampling is the process through which small proportion of data has been taken out by the
researcher in order to analyse them effectively (Peter, Werner and Alavi, 2017). Analysing large
pool of information is pragmatically not possible for researcher and thus, researcher takes sample
of data and analyse it appropriately. In this context, the researcher by using simple random
sampling method taken out the sample of 30 customer responses. As there are limited employees
at Yo! Sushi restaurant at Waterloo, no sample has been taken and all the responses has been
analysed.
9

Data Analysis
Data analysis is the process through which researcher transforms the raw data into
meaningful information (Bathelt and Glückler, 2017. ). For research perspective, data analysis
plays crucial and important role. In this context, researcher has analysed the collected data and
information by using thematic analysis. Different themes has been made for every question asked
by the researcher. In this manner, researcher was able to accomplish the aim and objectives of
the study.
Ethical Consideration
Ethical consideration are very important aspect of research study. From protecting the
anonymity of the participants to securing the research data, it is essential for the researcher to
follow ethics and norms of the research before conducting analysis. In this present research
study, researcher has explained the participants about the purpose of study. Furthermore,
researcher conformed that the participation of participants were voluntary and they can exit the
analysis whenever they want. The anonymity of the participants has been maintained by the
researcher. All the collected data and information has been secured and only researcher has
access to it.
2.3 Recording and collating relevant data
Data collected from employees of Yo! Sushi
Q1 Is your organisation waste food? Frequency
Yes 5
No 4
Don't Know 6
Q2.) Is your organisation have effective waste management strategies Frequency
Yes 4
No 8
Don't Know 3
Q3) How would you recommend improving the waste management strategies Frequency
10

of your organisation?
Recycling of food 4
Implementation of digital technology 9
Implementing other organisations strategies 2
Data collected from the customers of Yo! Sushi
Q1.) Do you waste food at Yo! Sushi restaurant? Frequency
Yes 11
No 19
Q2) Is Yo Sushi waste management practices is efficient? Frequency
Yes 13
No 15
Don't Know 2
Q3) Is Yo Sushi's waste their leftovers instead of recycling it? Frequency
Yes 16
No 12
Don't Know 2
Q4) Is Yo Sushi's waste management strategies are effective enough? Frequency
Yes 14
No 11
Don't Know 5
11

LO3
3.1 Appropriate research evaluation technique
In order to evaluate the research technique, it is essential and important for the researcher
to use appropriate research evaluation technique. In this context, the appropriate research
evaluation technique used by the researcher is described below:
Qualitative: The methods of evaluation in which all the tools relating to the theory part are
included like thematic etc. is known as qualitative. When the overall data of the research study is
based on theoretical concepts, qualitative analysis seems to be fruitful for drive better solutions.
In the current study, researcher has used qualitative research method in order to accomplish the
aims and objectives of the study.
Quantitative: Quantitative research method helps in analysing the numerical data. In order to
analyse the numerical data various tools such as SPSS, etc. has been used by the researcher.
These tools helps in identifying median, mode, mean, standard deviation, variance and other
statistical values which helps in identifying the precise outcome of the research study. As the
present study is qualitative research, no such tools has been used by the researcher.
3.2 Interpretation and analysis of the results
Data collected from employees of Yo! Sushi
Theme 1: Yo! Sushi waste food.
Q1 Is your organisation waste food? Frequency
Yes 5
No 4
Don't Know 6
12

Interpretation: Researcher divided the questionnaire survey into two parts. In first part,
researcher asked questions from the employees of Yo! Sushi restaurant at Waterloo regarding the
issue of food wastage. In this context, researcher has provided the questionnaire link to the
employees of Yo! Sushi. The researcher asked the employees to know whether their organisation
waste the leftover food and products or not. In this context, 5 employees agreed that food has
been waste in the organisation. 4 employees denied that food has not been waste in Yo! Sushi. 6
employees doesn't know whether food has been waste in the organisation or not. Thus, it implies
that food and products has been waste in Yo! Sushi restaurant.
Theme 2: Yo! Sushi does not have effective waste management strategies.
Q2.) Is your organisation have effective waste management strategies Frequency
Yes 4
No 8
Don't Know 3
13
5
4
6
Yes
No
Don't Know

Interpretation: The questionnaire survey which has been conducted online, researcher asked
employees of Yo! Sushi whether the management of Yo! Sushi have effective waste
management strategies or not. Waste management strategies are essential, especially for food and
beverages sector. After analysing the responses, the researcher identified that 4 employees
agreed that Yo! Sushi has effective waste management strategies. 8 employees denied that Yo!
Sushi does not have effective waste management strategies and 3 employees don't know whether
Yo! Sushi have effective waste management strategies or not. Thus, from the analysis it can be
understood that Yo! Sushi does not have effective waste management strategies.
Theme 3: Implementing digital technologies in the organisation will help in reducing the
waste and improving the waste management strategies.
Q3) How would you recommend improving the waste management strategies
of your organisation?
Frequency
Recycling of food 4
Implementation of digital technology 9
Implementing other organisations strategies 2
14
Yes No Don't Know
0
1
2
3
4
5
6
7
8
4
8
3 Frequency

Interpretation: In the questionnaire survey conducted on SurveyMonkey, the researcher
provided the questionnaire to the employees of Yo! Sushi. The question was asked from them in
order to obtain their recommendations. After analysing the responses, it was identified that 4
employees recommend recycling the leftover food in more innovative manner. 9 employees said
that management needs to implement new and latest technologies in order to monitor the food
wastage. 2 employees recommended to implement the strategies which has been implemented by
other restaurants in order to manage food wastage. Thus, from the analysis it can be understood
that implementing digital technologies in the organisation will help in reducing the waste and
improving the waste management strategies.
Data collected from the customers of Yo! Sushi
Theme 1: Customers do not waste food at Yo! Sushi restaurant.
Q1.) Do you waste food at Yo! Sushi restaurant? Frequency
Yes 11
No 19
15
4
9
2
Recycling of food
Implementation of digital
technology
Implementing other
organisations strategies

Interpretation: In the questionnaire survey conducted online from the customers of Yo Sushi
restaurant at Waterloo, the researcher asked them whether they waste food at Yo Sushi or not.
From the analysis of the sample of 30 respondents it was identified that 11 people agreed that
they waste food at Yo Sushi. 19 people disagreed that they did not waste food at Yo Sushi. This
implied that majority of customers did not waste food at Yo Sushi.
Theme 2: Yo Sushi waste management practices is not efficient.
Q2) Is Yo Sushi waste management practices is efficient? Frequency
Yes 13
No 15
Don't Know 2
16
11
19
Yes
No

Interpretation: In the questionnaire survey conducted online, researcher asked the participants of
the research regarding the waste management practices used by Yo Sushi is effective or not.
From the analysis of sample of 30 respondents, it was identified that 13 customers agreed that
the waste management practices used at Yo Sushi are efficient. 15 customers disagreed that the
waste management practices used at Yo Sushi are not effective and 2 customers doesn't know
whether the waste management practices used at Yo Sushi are efficient or not. Thus, from the
analysis it can be concluded that waste management practices used at Yo Sushi are not effective
as majority of customers disagreed with statement.
Theme 3: Yo Sushi's waste their leftovers instead of recycling it.
Q3) Is Yo Sushi's waste their leftovers instead of recycling it? Frequency
Yes 16
No 12
Don't Know 2
17
Yes No Don't Know
0
2
4
6
8
10
12
14
16
13
15
2
Frequency

Interpretation: In the questionnaire survey, researcher asked the customers of Yo! Sushi whether
the management throw the leftover food instead of recycling it. From the analysis of the sample
of 30 responses it was identified that 16 customers agreed Yo Sushi management waste the
leftover food instead of reusing or recycling it. 12 customers disagreed that Yo Sushi
management waste food instead of recycling it. 2 customers doesn't know whether the
management recycle the leftover food or not.
Theme 4: Yo Sushi's waste management strategies are effective enough.
Q4) Is Yo Sushi's waste management strategies are effective enough? Frequency
Yes 14
No 11
Don't Know 5
18
Yes No Don't Know
0
2
4
6
8
10
12
14
16
18 16
12
2
Frequency

Interpretation: In the questionnaire survey, researcher asked the customers regarding the waste
management strategies of Yo Sushi are effective enough or not. From the analysis of the sample
of 30 responses it was identified that 14 customers agreed that waste management strategies of
Yo Sushi are efficient, 11 customers disagreed that waste management strategies of Yo Sushi
aren't effective enough. 5 customers didn't know whether the waste management strategies of
Yo Sushi are effective or not.
3.3 Conclusion and recommendations
From the above report it can be understood that business needs to adopt effective strategy
through which amount of waste could be created within restaurant. Therefore, the food needs to
be saved by adopting different recyclable methods used and thus aims to minimize the wastage
created within restaurant. In this context, researcher has examined the waste management
practised used at Yo Sushi Restaurant at Waterloo street. The researcher with the help of precise
research methodologies able to conduct the study efficiently. In the research study, researcher
has prepared questionnaire online using Survey monkey platform and provided to both
employees and customers of Yo Sushi. The waste management practices and strategies used by
the management of Yo Sushi are not effective enough and management needs to concentrates on
improving their existing mechanism so that food waste can be reduce efficiently. In the research
study, researcher also analyse and interpret the collected data and information precisely.
Recommendations
19
Yes No Don't Know
0
2
4
6
8
10
12
14
16
14
11
5
Frequency

In order to reduce the food wastages and leftovers efficiently, the management needs to follow
the below recommendations Investing in the latest tech: Technologies are very useful for the growth and
development of the organisation. Latest technology and automated systems helps in
monitoring the inventory efficiently. Thus, it is recommended to the management to
utilise those technologies adequately in order to reduce the food wastage. Changing menu in order reduce quantity of leftovers: It is recommended to the
management of Yo! Sushi to change their menu frequently and provide unique dishes to
customers so that the quantity of leftovers can be reduce. Recycle stuff which can be recycled: As all the materials cannot be recycled, it is
important for the management to know which product can be recycled or not. Thus, it is
recommended to the management to focus on the product which can be recycled in order
to reduce food wastage. Maintaining food log system: Food log system is traditional approach where staff
members have to keep daily track of inventory and food products. This will help them to
gather knowledge about the existing inventory. Thus, through this they can able to
manage the inventory appropriately and eliminating food wastage.
 Food scraps can be used for animal feed: Leftover can be used for feeding animals or
can be provided to local farmers. It has two benefits, first the management will be able to
earn money out from waste food and second the waste food can be utilise effectively by
local farmers.
LO 4
4.1 Presenting outcomes
Covered in PPT
20

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22

APPENDIX I
Questionnaire for employee
Demographic information
Name:____________
Age:__________
Occupation:__________
Q1) Is your organisation waste food?
 Yes
 No
 Don't Know
Q2.) Is your organisation have effective waste management strategies
 Yes
 No
 Don't Know
Q3) How would you recommend improving the waste management strategies of your
organisation?
 Recycling of food
 Implementation of digital technology
 Formulation of new strategies
Questionnaire for customers
Demographic information
Name:____________
Age:__________
Occupation:__________
Q1.) Do you waste food at Yo! Sushi restaurant?
 Yes
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