Wrong orders are the biggest driver of food waste in Australian QSR—report
Food waste is costing Australia $36.6b a year.
Order mistakes are the single biggest driver of food waste in Australia's quick service restaurant sector, with inadequate ongoing staff training identified as a key contributing factor, according to a new study by RMIT University
Alongside wrong orders and returns, overordering, overpreparing, and dropped or spilt food were also reported as major contributors. Managers identified buns, fries, and vegetables as the most commonly wasted food types.
Australia loses $36.6b to food waste annually, equivalent to approximately 1.4% of gross domestic product. The foodservice sector generates 1.2 million tonnes of food waste per year, with hospitality contributing over 324,000 tonnes.
Takeaway outlets, including quick service restaurants, account for 40% of hospitality food waste.
Seven in 10 respondents reported receiving food waste training whilst only 21% said they received ongoing or refresher training after initial onboarding. Staff who received both initial and refresher training were more motivated to reduce waste, whilst those with only a one-off induction were more likely to be unmotivated or unsure how to respond.
"Staff want to cut waste and frequent training can empower and motivate them," said lead researcher Associate Professor Li Ping Thong from RMIT.
Busy and quiet periods were both ranked as the most wasteful times of day, suggesting operators need tailored controls for each extreme. Poor storage conditions, faulty equipment, and strict safety policies that force surplus food to be discarded rather than donated were also identified as major contributors.
The report recommends making food waste metrics part of performance evaluations for managers and staff, and recognising food waste reduction achievements within teams.
The Quick Service Restaurant Sector Action Plan, developed by RMIT University for End Food Waste Australia, surveyed owners, store managers, and employees and observed in-store operations to identify waste hotspots and their causes.
