RMIT Research Highlights Key Causes and Solutions
RMIT University’s recent study identifies wrong orders as the leading cause of food waste in Australia’s quick service restaurants. Released on 19th May 2026, the study indicates that improved staff training could substantially decrease this waste.
The quick service restaurant sector, including fast-food and takeaway outlets, generates 1.2 million tonnes of food waste annually. Hospitality contributes over 324,000 tonnes, with takeaway outlets responsible for 40% of this waste.
The ‘Quick Service Restaurant Sector Action Plan,’ developed by RMIT for End Food Waste Australia, seeks to address these issues by pinpointing waste hotspots and their root causes. Buns, fries, and vegetables are the most-wasted food types.
Associate Professor Li Ping Thong stressed the need for equipping frontline workers with skills to manage food waste effectively. “Staff want to cut waste, and frequent training can empower and motivate them,” she stated.
Training and Operational Adjustments Needed
The study reveals that 70% of employees receive food waste training, yet only 21% receive ongoing training. This gap in continuous education results in low staff motivation to tackle waste issues.
Tailored controls are needed during busy and quiet periods, identified as the most wasteful times. Factors like poor storage conditions, faulty equipment, and strict safety policies exacerbate the problem.
Charlton Honig, Industry Director at End Food Waste Australia, highlighted the project’s benefits. “By reducing ordering mistakes and educating staff, quick service restaurants can retain more value,” he remarked.
The report suggests integrating food waste metrics into performance evaluations and celebrating reduction achievements. Future research might include using tracking sheets to compare waste across the industry.
