Effect of food waste prevention on green logistics in Dodoma City, Tanzania's small-medium restaurants

Abstract

This study examined the effects of food waste prevention strategies on green logistics by small and medium-sized restaurants in Dodoma City, Tanzania. It applied a mixed-methods case study approach to collect data from 80 restaurants. It also used questionnaires, in-depth interviews with key informants, and direct observation methods in data collection. Data analysis employed regression and content analysis methods for quantitative and qualitative data. The findings reveal that while awareness of food waste prevention is moderate, significant positive impacts on green logistics are observed with proper demand forecasting (B = 0.092, P-value = 0.000), proper food storage (B = 0.360, P-value = 0.000), and regular inventory checks (B = 0.441, P-value= 0.000). The study concludes that proper demand forecasting, adequate food storage, and frequent inventory checks emerged as crucial factors in reducing food waste and promoting sustainability. These findings underscore the need for enhanced awareness, technological support, and infrastructure improvements to fully utilise these strategies for waste minimisation and sustainable restaurant operations.