Development of a food waste prevention strategy: a case study in a hotel in Eastern Morocco

The present work concerns the development of a food waste prevention strategy in restaurant operating within hotel city Saidia Eastern Morocco. service sector was chosen for this study because it is second highest contributing to on global scale. Therefore, role plays environmental pollution should not be neglected. adopted consisted performing audit at first. Then, purchasing, storage, and handling conditions were improved. Finally, sorting performed. average daily generated by case 320.3 kg/day. amount (166.7 kg/day) during preparation, while storage had lowest (30.1 kg/day). most wasted commodities vegetables (50.8 kg/day), fruits (47.1 sauces (39.9 cereals (38.4 While least eggs (10.2 dairy products (11.7 majority avoidable, fish seafood with Eco-efficiency (high cost – high waste). percentage decreased from 35% 20% approximately 4 months following execution strategy.