In a world increasingly grappling with food waste, the hospitality and food service sector faces a significant challenge that goes hand-in-hand with sustainability efforts. A groundbreaking study conducted by Morley, Vargas, and Hernandez-Diaz sheds light on the potential role of small and medium-sized enterprises (SMEs) within this sector in tackling food waste, while also contributing to the United Nations’ Sustainable Development Goals (SDGs). This research underlines the critical intersections between business practices, environmental responsibility, and innovative solutions that can redefine how food is perceived and valued in our modern economy.
Food waste is an alarming global issue, with estimates suggesting that approximately one-third of all food produced for human consumption is lost or wasted. This staggering statistic underscores the urgent need for effective strategies to mitigate food waste, particularly in industries where large quantities of perishable goods are involved. The study highlights how hospitality and food service SMEs, often seen as marginal players within this landscape, can, in fact, make substantial contributions toward reducing food waste through tailored approaches to operations, community engagement, and consumer education.
One of the study’s key revelations is the unique position that SMEs occupy within their communities. Unlike larger corporations, these enterprises often enjoy closer relationships with local suppliers and customers, enabling them to implement more effective waste reduction strategies. By leveraging localized supply chains, SMEs can minimize the risk of over-purchasing and spoilage while actively promoting seasonal and locally sourced foods. This approach not only reduces waste but also fosters a sense of community, allowing these businesses to resonate more deeply with their customers and ensuring that food remains a valued resource.
The research presents an innovative framework for how SMEs can align their business models with sustainability principles. By adopting environmentally friendly practices, such as composting organic waste, donating surplus food to local charities, and implementing waste-tracking systems, SMEs can drastically reduce their environmental impact. Moreover, this study provides evidence that sustainable practices do not necessarily equate to increased operational costs. Instead, many SMEs have reported that adopting waste-reduction strategies has led to increased efficiency and even cost savings in the long run.
Furthermore, Morley, Vargas, and Hernandez-Diaz emphasize the importance of consumer education in the fight against food waste. The hospitality and food service sectors serve as crucial touchpoints for educating consumers about food waste and sustainability. By incorporating this messaging into their operations, SMEs can foster more conscientious consumer behavior, encouraging patrons to consider their own food choices and waste generation. The study suggests that campaigns aimed at raising awareness about portion sizes, proper storage techniques, and creative recipes can transform consumer attitudes while simultaneously enhancing the reputation of the business as a responsible community member.
The challenge of food waste is compounded by the social disparities present within society. Many communities face food insecurity while simultaneously witnessing food waste on a monumental scale. The study asserts that hospitality and food service SMEs possess the unique ability to act as conduits between surplus and need. By collaborating with local food banks and nonprofits, these enterprises can redistribute excess food, directly impacting food insecurity while also addressing waste. The interdisciplinary approach towards solving this issue calls attention to the social responsibility that SMEs hold within their communities.
Furthermore, policy implications stemming from this research cannot be overlooked. The study advocates for supportive legislation and incentives aimed at empowering SMEs to adopt waste reduction measures. Governments, local authorities, and industry organizations must work together to create a favorable landscape for SMEs, encouraging innovations in waste management through tax incentives, grants, and resources that promote sustainable practices. These partnerships can cultivate a fertile environment for SMEs, paving the way for a more sustainable food ecosystem.
Another critical component of the research highlights technological advancements that can assist SMEs in managing food waste. From inventory management systems equipped with AI algorithms to apps that notify businesses of impending food expiration dates, technology provides practical solutions to some of the sector’s most pressing issues. By harnessing these tools, SMEs can optimize their operations, reduce food waste, and contribute positively to the sustainability agenda.
Moreover, the emotional and psychological aspects of food consumption and waste are explored in the study. Food is deeply ingrained in culture and community; thus, addressing food waste involves not only structural changes but also a shift in mindset. The hospitality and food service sectors must cultivate a narrative that frames food as a precious and finite resource, encouraging patrons to cherish their meals rather than treat leftovers as waste. By redefining narratives around food consumption, SMEs can become powerful advocates for sustainability.
As the public increasingly shifts towards conscious consumerism, there lies an opportunity for SMEs to differentiate themselves in a competitive market. Today’s consumers are often motivated by sustainability, ethical practices, and community engagement. As such, SMEs that actively commit to reducing food waste can not only fulfill their corporate social responsibilities but can also develop a loyal customer base that resonates with their values. The research findings indicate that consumers are more likely to support businesses that demonstrate a commitment to sustainability and social responsibility.
In conclusion, the study by Morley, Vargas, and Hernandez-Diaz elucidates that hospitality and food service SMEs play a pivotal role in addressing the multifaceted issue of food waste. By adopting innovative practices, fostering community engagement, leveraging technology, and educating consumers, these enterprises can substantially contribute to the SDGs and pave the way for a more sustainable future. The implications of this research extend beyond the realm of academia; they represent a clarion call for action among businesses, policymakers, and consumers alike, urging collective responsibility in the pursuit of sustainability and food security.
The potential to revolutionize the narrative around food waste lies within the collective efforts of individuals and communities dedicated to fostering change. By investing in sustainable practices, hospitality and food service SMEs can emerge as champions of food waste reduction, ultimately contributing to a healthier planet and a more equitable society for generations to come.
Subject of Research: Hospitality and food service SMEs and their contribution to addressing food waste in relation to the SDGs.
Article Title: Investigating the potential contribution of hospitality and food service SMEs to address food waste in the SDGs.
Article References:
Morley, A., Vargas, V.R. & Hernandez-Diaz, P.M. Investigating the potential contribution of hospitality and food service SMEs to address food waste in the SDGs.
Discov Sustain (2025). https://doi.org/10.1007/s43621-025-02381-5
Image Credits: AI Generated
DOI:
Keywords: Food Waste, Hospitality SMEs, Sustainable Development Goals, Environmental Responsibility, Community Engagement.
