Thesis for the degree of Doctor of Philosophy: How Self-Auditing Affected Australian Foodservice Food Waste

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Food waste is a significant environmental and economic problem with more than one-third of all food grown for human consumption lost or wasted. Food and beverage purchases contribute to approximately one-third of Australian foodservice businesses’ operating expenses, yet most businesses do not know how much food they waste. Further, research has not determined whether the act of measuring waste influences its creation. To address this, a real-world experimental longitudinal pilot study in 2015–16 saw 13 Australian foodservice businesses self-audit food waste at randomised intervals for up to 13 weeks to gather waste data and determine the impact of monitoring over time.

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