The quick service restaurant sector includes fast-food and takeaway outlets that serve quickly prepared meals with minimal table service. This action plan was developed to help Australian businesses mitigate back-of-house food waste. Evidence-based recommendations were developed based on a mixed-method research approach. 

The research team surveyed owners, store managers and employees, and observed in-store operations to identify waste hotspots and their root causes. The research insights informed practical recommendations that can be applied across different operational models and store environments. These included specific, actionable recommendations for increased staff training, improved storage practices and regular equipment maintenance. 

Key findings

• Australia loses $36.6 billion to wasted food each year – about 1.4% of GDP – eroding value across the supply chain through inefficiencies that can be reduced. 
• The food service sector generates 1.2 million tonnes of food waste annually with hospitality contributing over 324,000 tonnes. 
• Takeaway outlets, including quick service restaurants, account for 40% of hospitality food waste.