The Impact of Green Logistics Practices on Food Waste Reduction in Restaurant

Abstract

Food waste is a persistent issue in the restaurant industry, leading to environmental concerns and operational inefficiencies. This study explores how green logistics practices relate to food waste reduction in restaurant operations. Using a quantitative survey approach, data were collected from restaurant owners and managers in Bangkok and its metropolitan region. Green logistics practices were examined through green purchasing, transportation, inventory management, and packaging, while food waste reduction focused on reducing spoilage and expired food. The data were analyzed using multiple regression analysis. The results show that green logistics practices have a significant positive effect on food waste reduction in restaurants. These findings suggest that adopting green logistics practices can help restaurants reduce food waste while improving overall operational efficiency and sustainability.