Authorities will draft a written report after scrutinizing a number of potential reasons that possibly result in food waste at hotels within the scope of the initiative.

This examination will address several factors, including menu design, inventory management, improper cooking techniques, inability to adjust portion sizes, using food items as décor, and using plates that are too large to accommodate customers’ actual needs.

The methods used by chefs and the staff’s understanding and awareness of food waste will also be examined in this context.

Following this step, authorities will further proceed with identifying a plan of action for preventing food waste based on the written report.

Efforts to enhance consumer understanding and awareness of the topic are expected to gain momentum during this time, shedding light on the reasons and remedies for waste.