import Module from '../../modules/site-editor/assets/js/site-editor'; import ImportExportCustomizationModule from '../../modules/import-export-customization/assets/js/module'; new Module(); new ImportExportCustomizationModule(); Jiangping Liu, Author at JOISS Research https://joissresearch.org Online Journals Mon, 04 Aug 2025 07:39:47 +0000 en-US hourly 1 https://joissresearch.org/wp-content/uploads/2023/09/JOISS-Favicon-64x64.png Jiangping Liu, Author at JOISS Research https://joissresearch.org 32 32 Vol 1 Issue 1 https://joissresearch.org/journal/vol-1-issue-1/ Sat, 13 Jul 2024 07:58:51 +0000 https://joissresearch.org/?post_type=product&p=3015 ALL Volume 1 Issue 1 Studies ISSN 2818-9590

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]]> ALL Volume 1 Issue 1 Studies

ISSN 2818-9590

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]]> Food Waste Perspectives in the Full-Service Restaurant Sector in Winnipeg, Canada https://joissresearch.org/journal/food-waste-perspectives-in-the-full-service-restaurant-sector-in-winnipeg-canada/ Thu, 30 Nov 2023 18:38:54 +0000 https://joissresearch.org/?post_type=product&p=1721 This study examines food waste in Winnipeg’s full-service restaurants, aiming to understand the issue from employees’ viewpoints. Utilizing an online survey with ten questions, insights were gathered from fifteen employees across different roles. The data was analyzed for common food waste factors and varied perceptions by role. The study employs an observe, reflect, and act […]

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]]> This study examines food waste in Winnipeg’s full-service restaurants, aiming to understand the issue from employees’ viewpoints. Utilizing an online survey with ten questions, insights were gathered from fifteen employees across different roles. The data was analyzed for common food waste factors and varied perceptions by role. The study employs an observe, reflect, and act action research approach. Perceptions on food wastage causes were gathered from various restaurant roles and are visually represent in the data. Analysis of causes and their origins. Were undertaken and prioritized for mitigating food waste. Findings highlighted overproduction, storage issues, misjudging customer demand, inefficient operations, and lack of training as key contributors to waste. Strategies for waste reduction include waste audits, staff training, portion adjustments, menu redesigns, and cultural considerations. This research offers Winnipeg restaurants actionable solutions for food waste, benefiting the local community and enhancing industry sustainability. Additionally, it addresses a gap in the literature by contributing employee-based insights into the scholarly discussion on food waste. Future studies can explore the influence of climate and economic factors on food consumption habits in Winnipeg, Canada.

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