Food Waste Determinants and Management Practices in Vietnamese Restaurants: A Qualitative Investigation

Food waste represents a significant environmental and economic challenge in the restaurant industry, particularly in developing countries where waste management practices are still evolving. Food waste management poses a significant operational challenge within Vietnam’s food service sector. Despite the country’s increasing reliance on out-of-home dining, food waste has received limited scholarly attention. This study aims to investigate determinants of food waste and management practices through various operational stages, including research and development, planning, pre-service, service, and post-service of restaurants in Vietnam. Drawing on 25 semi-structured interviews with restaurant managers and staff from various dining formats—including international chains, buffets, fast-casual venues, and independent à la carte establishments—the analysis reveals a complex interplay of structural inefficiencies, operational constraints, and behavioral factors contributing to food waste. Management practices—ranging from flexible portion offerings to staff training, signage use, and collaboration with waste processors—varied significantly by restaurant type and operational phase. The findings suggest that a phase-specific, context-sensitive approach is essential for effective food waste mitigation.